Grilled Garlic-Fennel Rubbed Chicken
Published on May 2, 2025
This garlic and fennel-rubbed chicken is packed with savory flavor and perfect for a relaxed, sit-down family dinner. It pairs beautifully with sides like roasted radicchio and a balsamic glaze, and shines alongside a chilled glass of our Invited Series Sauvignon Blanc. Don’t be surprised when everyone asks for seconds—it’s that good.
Grilled Garlic-Fennel Rubbed Chicken
Ingredients
- 3 organic chicken breasts, skin on-bone in, room temperature preferred
- 1 T olive oil
Fennel rub:
- 3 T fennel seed, toasted in skillet until aromatic, ground coarsely
- 2 T kosher salt
- 8 cloves garlic, pressed/finely minced
- 1 t fresh ground pepper
Directions
Cooking Method 1 – Stovetop + Oven:
Heat olive oil in a skillet over high heat. Sear the chicken for about 2 minutes per side, starting skin side down. Transfer to a 375°F convection oven and roast for 20–25 minutes, or until the internal temperature reaches 160°F. Let rest for 10 minutes before serving.
Cooking Method 2 – Oven Only:
Place the rubbed chicken, skin side up, on a sheet pan. Roast in a 400°F convection oven for about 30 minutes, or until the internal temperature reaches 160°F. Let rest for 10 minutes before serving.
Bone-in chicken breasts are large. For on-the-bone serving, cut each breast in half. For boneless presentation, remove the backbone and slice crosswise. Half a breast is a full serving for most people, but it’s wise to prepare a few extra servings just in case.
Optional: If using boneless, skinless chicken breasts, rub generously with olive oil before applying the fennel rub, and reduce the salt by half. Cooking time will be slightly shorter.
Pair it with our Invited Series Denmark Street Sauvignon Blanc
