8 servings (serving size: about 3 ounces chicken and about 1/3 cup peppers)

Make the pepper salad, omitting the basil so it doesn't darken and wilt, up to two days in advance. Add basil right before serving.

How to Make It

Step 1

To prepare chicken, combine the first 7 ingredients in a large zip-top plastic bag. Add chicken; seal. Marinate in the refrigerator 8 hours or overnight, turning bag occasionally. Add 3 tablespoons juice to chicken mixture; shake well. Marinate in refrigerator 20 minutes.

Step 2

Prepare grill.

Step 3

Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool slightly; cut chicken crosswise into thin slices. Set aside.

Step 4

To prepare peppers, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a work surface; flatten with hand. Grill, skin sides down, 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips. Combine peppers, basil, and remaining ingredients in a bowl. Arrange pepper mixture on a platter; top with chicken.

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Ratings & Reviews

jolo219's Review

May 26, 2014
This recipe is terrific and SO tasty!! For the most part, I make it exactly as stated - why ruin a good thing?? I've also made it with pork tenderloin instead of the chicken, green peppers was all I had once and they were fantastic in the dressing! The company we had last night raved about it! I marinated the loins in the Foodsaver marinating dish just a few hours before grilling. I'm not a fennel lover but they really are good here. This is a keeper!!

ChefLeesher's Review

September 06, 2012
This is a quick, easy and yummy grilled chicken recipe. Love the fennel seeds.

Robinl929's Review

August 25, 2009
This was an outstanding dish. I added a little more EVOO to the marinade, but otherwise made no changes. The chicken was excellent (allow overnight marinading) and the peppers really were great. Together it was fabulous. I will definitely make this again and would certainly feed it to guests