Grilled chicken with basil sauce

Ingredients:

• 3 bone-in, skin-on chicken breasts
• 3 bone-in, skin-on chicken thighs
• 2/3 cup olive oil
• 3 tbsp lemon juice, plus an extra 1/4 tbsp
• 1.5 tsp crushed fennel seeds
• 1.5 tsp salt
• 1 teaspoon ground black pepper
• 1 cup basil leaves
• 1 large clove of garlic
• 1 teaspoon grated lemon zest

Preparation:

1. In a resealable bag, combine 1/3 cup olive oil, 3 tablespoons lemon juice, fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Add the chicken and seal. Toss to coat the meat with the marinade. Refrigerate for at least 30 minutes (up to 24 hours), turning occasionally.
2. Meanwhile, in a blender, blend the basil, garlic, lemon zest, 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper until smooth. Gradually whisk in the remaining 1/3 cup olive oil. Season the basil sauce with salt and pepper to taste.
3. Prepare a barbecue for medium-high heat or preheat a grill pan to medium-high heat. Remove the chicken from the marinade and discard it. Cook the chicken just until it's no longer raw inside, about 8 minutes per side.
4. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.
   
   This dish pairs well with Sauvignon Blanc wine.