Ingredients
6
bone-in chicken breast halves (about 3 lb)
1/4
cup olive or vegetable oil
1
teaspoon grated lemon peel
1/4
cup lemon juice
2
tablespoons chopped fresh or 2 teaspoons dried oregano leaves
1/2
teaspoon salt
2
medium fennel bulbs, cut into 1/2-inch slices
1
medium red onion, cut into 1/2-inch slices
Preparation
Place chicken in shallow glass or plastic dish. In small bowl, mix oil, lemon peel, lemon juice, oregano and salt; pour over chicken. Cover; let stand 15 minutes.
Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Brush fennel and onion with marinade.
Place chicken (skin sides down), fennel and onion on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once and brushing frequently with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F). Discard any remaining marinade.
