Monday, September 5, 2011

Giada's Grilled Chicken with Basil Dressing.....I Love Summer!

I don't know why I have waited so long to share this wonderful recipe with you. This grilled chicken is very moist, and the basil dressing is fresh and citrusy. The longer you marinate the chicken, the better!

 The grilled chicken is like summer on a plate. Eating outdoors is one of our favorite evening activities at the camp :-) Our neighbors at the lake may wonder what we are doing with the table set and candles glowing. I see them drive by and peek a little :-) Not sure if they think we are nuts or just having FUN! 

And just in case you aren't quite sure whether you'd enjoy this wonderful summer chicken dish, you can read reviews about the recipe by clicking here. Grilled Chicken with Basil Dressing

There is also a video of adorable Giada making this dish if you are interested. 

Here is the recipe:

Grilled Chicken with Basil Dressing

Recipe courtesy Giada De Laurentiis, 2009
(Serves 6 )


2/3 cup extra-virgin olive oil

3 tablespoons fresh lemon juice, plus 1/4 cup

1 1/2 teaspoons fennel seeds, coarsely crushed

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

3 bone-in, skin-on chicken thighs

3 bone-in, skin-on chicken breasts

1 cup lightly packed fresh basil leaves

1 large garlic clove

1 teaspoon grated lemon peel


Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resalable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.

Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.

Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

I couldn't resist adding this framed "Okara" print to the table.  Our camp is located on land that was originally referred to as a section of Ga-Wan-Ka, which is the Iroquois word for 'playground'.  It was renamed Okara Lakes, Easka and Tekeni, which is Iroquois for 'the eyes'.

I hope you enjoyed that history lesson :-)

Thanks for stopping by! I hope you are well this Labor Day weekend.



  1. Debbie, that chicken looks and sounds delicious. I think I will be trying it this week...I will make some chicken and noodles for Howard and make this recipe for myself...I am the basil lover in the family!

  2. The chicken looks delish plus easy..I like that best!!
    Always love a history lesson, gives me a better idea as to where your cabin is on the map!!

  3. Chicken looks delicious and I bet your neighbors know you are just having fun!

  4. Wow Debbie, that chicken recipes sounds to-die-for! I will prepare it, and soon! Didn't realize that your camp was in Okara--we live in Thendara, nearby, which is also an Indian name. Of course I cannot remember what it means...anyways, wonderful post, as always!

  5. Love the moist and flavorful sound of your version of Giada's chicken. Thnx for sharing this lovely recipe

  6. Sounds good, Debbie. I am glad it is white meat, I don't eat the dark!
    We have lots of Indian names here on Long Island. I love hearing how announcers massacre them!
    Still some nice weekends to go to the camp and enjoy the change in seasons in a few weeks!

  7. I don't recall how I got to your blog, but when I saw all of this wonderful food, I hit that follow button! I love to cook. Hope you will stop by my place for a visit when you have an extra minute.

  8. Sounds delicious and so summery with the basil. Love the historic info on your 'playground' :)


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