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Lime-Ginger Glazed Chicken With Fennel Relish

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“Unfortunately I can't remember where I got the original recipe for this, but made some edits of my own when The Beau and I had an out of town guest. I doubled the recipe, as it looked so good I knew I was going to want some the next day. Instead of cooking the chicken in a skillet, I grilled it on the barbecue, but reduced the glaze on the stove. To my dismay, the three of us gobbled it all up and there weren't any leftovers! I do love fennel immensely and have tried the relish with grilled fish, which was wonderful. One time I also added fresh corn cut from the cob to the relish, a great addition.”
READY IN:
4hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. For chicken:
  2. In shallow glass dish, mix together lime juice, honey, soy sauce, garlic, ginger, lime peel and crushed red pepper.
  3. Add chicken, turning to coat evenly; marinate at least 30 minutes or up to 4 hours.
  4. Remove chicken from marinade, reserving marinade; pat chicken dry.
  5. In large skillet, heat oil over medium high heat.
  6. Season chicken with salt and pepper and cook about 4 minutes per side.
  7. In small saucepan, place reserved marinade and cook over medium heat until reduced to a glaze.
  8. For Fennel Relish:
  9. In a medium bowl, mix together fennel, radicchio, green onions, and olives.
  10. In small bowl, whisk together oil, vinegar and salt and pepper.
  11. Pour over fennel and toss to coat well, best when made before cooking chicken so flavours can blend, but don't make more than an hour ahead.
  12. To serve, arrange chicken and Fennel Relish on platter.
  13. Spoon glaze over chicken and garnish with lime slices and fronds of fennel.

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