Lime-Ginger Glazed Chicken with Fennel Relish

  • Yield 4 servings


4 -- boneless, skinless chicken breast halves
1/2 cup lime juice
1/3 cup honey
1/4 cup soy sauce
3 cloves garlic minced
1 tablespoon grated ginger
1 teaspoon grated lime peel
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
-- Lime slices
Fennel Relish
1 small fennel bulb (white part only)
1 cup chopped radicchio
1/2 cup chopped green onions
1/2 cup sliced black olives
1/4 cup olive oil
2 tablespoons wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper


  1. In shallow glass dish, mix together lime juice, honey, soy sauce, garlic, ginger, lime peel and crushed red pepper. Add chicken, turning to coat evenly; marinate 30 minutes. Remove chicken from marinade and reserve marinade. Pat chicken dry. In large frypan, place oil over medium high heat. Add chicken and cook about 4 minutes per side. Sprinkle with salt and pepper. In small saucepan, place reserved marinade and cook over medium heat until reduced to a glaze. To serve, arrange chicken and Fennel Relish on platter. Spoon glaze over chicken and garnish with lime slices and tops of fennel.
  2. Fennel Relish: In medium bowl, mix together 1 small fennel bulb (white part only) julienned; 1 cup chopped radicchio; 1/2 cup chopped green onions; and 1/2 cup sliced black olives. In small bowl, whisk together 1/4 cup olive oil; 2 tablespoons wine vinegar; 1/2 teaspoon salt; and 1/2 teaspoon pepper. Pour over fennel and toss to coat well.



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