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Lemon-Fennel Chicken Skewers

Lemon-Fennel Chicken Skewers
Whether used ground or whole, the seed of common fennel adds an enticing, licorice-like taste to many savory dishes, such as these grilled chicken skewers. The spice is also used to flavor breads, desserts and liqueurs.

Ingredients:

  • 1 Tbs. fennel seeds
  • Zest of 2 lemons
  • 1/3 cup fresh lemon juice
  • 1/4 cup honey
  • 1/3 cup olive oil
  • 4 tsp. salt
  • 3 lb. boneless, skinless chicken breasts or thighs, cut
      into 1-inch cubes
  • 2 lemons, halved lengthwise and cut into 1/8-inch-thick
      half-moons
  • Steamed asparagus for serving

Directions:

In a small sauté pan over medium-high heat, toast the fennel seeds, stirring frequently, until fragrant, about 4 minutes. Transfer to a small bowl and let cool for 5 minutes. Using a spice grinder, finely grind the seeds and transfer to a large bowl. Add the lemon zest, lemon juice, honey, olive oil and salt and whisk to combine. Add the chicken, cover, and refrigerate for at least 6 hours or up to overnight.

Thread 1 piece of chicken and 1 folded lemon slice on a wooden skewer, followed by 2 pieces of chicken, 1 folded lemon slice and 1 piece of chicken. Repeat to make the remaining skewers.

Preheat an indoor electric grill to 400°F for 10 minutes according to the manufacturer's instructions. Arrange the skewers on the grill and cook, turning twice to grill-mark all sides, about 8 minutes for breast meat and 10 minutes for thigh meat.

Transfer the skewers to a platter, cover loosely with aluminum foil and let rest for 5 minutes before serving. Serve with steamed asparagus. Serves 6.

Williams-Sonoma Kitchen