Grilled Chicken with Fennel Relish (AIP, Paleo, Whole30)
This Grilled Chicken with Fennel Relish is made with a dairy-free yogurt marinade, fresh lemon, ground fennel seed and a briny relish of fennel, olives, shallot and herbs. It’s a bright, Mediterranean-inspired chicken recipe that can be grilled or broiled and is compatible with AIP, Paleo and Whole30.
Ingredients
Fennel Relish
- 1 medium fennel bulb, stalks removed (reserve fronds)
- ¼ cup parsley leaves
- 1 small shallot
- ½ cup Castelvetrano olives, pitted
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tsp Kosher salt
- 2 tbsp fennel fronds, roughly chopped
Chicken
- ½ cup plain, unsweetened coconut yogurt
- ¼ cup freshly squeezed lemon juice
- 1¼ tsp Kosher salt
- 1 tsp ground fennel seed
- ¾ teaspoon garlic powder, optional
- 1½ pounds boneless, skinless chicken thighs (5-6 pieces)
- Olive oil or avocado oil
Instructions
Make the relish
- Quarter the fennel bulb lengthwise and trim away the tough core.
- Add the fennel, parsley, shallot, and olives to the bowl of a food processor and pulse until fine and coarse. Transfer to a bowl and stir in the vinegar, olive oil, and salt.
- Refrigerate at least 1 hour before serving.
- Just before serving, stir in the chopped fennel fronds.
- The relish can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
Marinate the chicken
- One at a time, place the chicken thighs between two sheets of parchment paper or inside a plastic zip-top food storage bag and pound to an even thickness.
- In a large bowl, whisk together the coconut yogurt, lemon juice, salt, fennel seed (if using), and garlic powder.
- Add the chicken and turn to coat evenly.
- Cover and refrigerate for at least 1 hour and up to 4 hours.
Grill the chicken
- Prepare an outdoor grill or stovetop grill pan for medium-high heat. Brush with olive oil or avocado oil.
- Grill over medium-high heat, turning once, until lightly charred and the thickest part of the chicken registers 180° to 185°, about 5 to 6 minutes per side.
- Transfer the chicken to a serving platter and let rest for 5 minutes. Spoon the fennel relish over the top and serve.