Grilled Fennel and Anise-Infused Chicken on Arteflame
Introduction
This unique grilled chicken recipe combines the aromatic flavors of fennel and anise to create a savory yet slightly sweet dish that’s perfect for outdoor grilling on the Arteflame. Fennel’s mild licorice notes and the warm spiciness of star anise pair beautifully with juicy, grilled chicken. Searing the chicken on the center grate ensures a crispy exterior while cooking it to tender perfection on the flat cooktop griddle. Let’s fire up the grill and get cooking!
Ingredients
- 4 boneless, skin-on chicken thighs
- 2 bulbs of fennel, sliced into 1/4-inch thick rounds
- 2 tbsp fennel seeds
- 3 star anise pods
- 4 cloves garlic, minced
- 3 tbsp olive oil (plus more for brushing)
- 2 tbsp unsalted butter, melted
- 1 lemon, zested and juiced
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Arteflame Grill
Light your Arteflame grill by soaking three paper napkins in vegetable oil, placing them in the grill, and stacking firewood over them. Light it up, and let the grill heat for about 20 minutes until it’s ready for grilling.
2. Marinate the Chicken
In a small bowl, mix the fennel seeds, crushed star anise, minced garlic, olive oil, lemon juice, and zest. Rub the mixture generously over the chicken thighs. Season with salt and pepper, and allow the chicken to marinate for at least 30 minutes to absorb the flavors.
3. Sear the Chicken
Once the grill is hot, sear the chicken thighs skin-side down on the center grate for 2-3 minutes, allowing the skin to crisp up and form a golden-brown crust.
4. Grill the Fennel
While the chicken is searing, brush the fennel slices with olive oil and place them on the flat cooktop griddle. Grill for 4-5 minutes per side until they are tender and caramelized, moving them closer to the center of the cooktop for a deeper char if needed.
5. Move Chicken to the Flat Cooktop
After searing, transfer the chicken thighs to the flat cooktop surrounding the grate. Cook for another 10-12 minutes, flipping occasionally to ensure even cooking. Use a meat thermometer to check the internal temperature—when it reaches 150°F, remove the chicken from the grill. The chicken will continue to cook off the heat and should reach 165°F while resting.
6. Finish with Butter and Rest
Before serving, brush the chicken with melted butter for an added layer of flavor. Let the chicken rest for 5-10 minutes to redistribute the juices and maximize tenderness.
7. Garnish and Serve
Plate the grilled fennel alongside the chicken and garnish with fresh parsley. This dish pairs beautifully with a light salad or grilled potatoes for a complete meal.
Tips
- Fennel seeds add a burst of anise flavor to the chicken, but you can toast them briefly in a pan before marinating for an even more robust taste.
- Keep an eye on the fennel slices to avoid overcooking them; you want them tender, but not mushy.
- Always rest the chicken for a few minutes after grilling to lock in moisture.
Variations
- Citrus Fennel Chicken: Add orange juice and zest to the marinade for a bright citrus twist on the traditional flavors of fennel and anise.
- Honey-Anise Chicken: Mix honey into the butter glaze for a slightly sweet finish that complements the fennel and anise notes.
- Spicy Fennel Chicken: Add red pepper flakes or a dash of chili powder to the marinade for some heat, balancing the sweet anise flavor.
- Rosemary and Anise Chicken: Include fresh rosemary in the marinade to bring a woody, fragrant note that pairs well with fennel and star anise.
- Grilled Fennel and Lemon Chicken Skewers: Cut the chicken into bite-sized pieces, marinate, and skewer with slices of fennel for an easy-to-serve, crowd-pleasing dish.
Best Pairings
- Grilled asparagus with lemon zest
- Roasted fingerling potatoes with rosemary
- A crisp, green salad with a light vinaigrette
- A glass of Sauvignon Blanc or Pinot Grigio
