RECIPE

Greek Marinade

• Recipe by Melissa Rubel Jacobson

With lots of ouzo, fennel and dill, this marinade packs great anise flavor. Rubel says to leave it on for 30 minutes for a mild taste or up to 4 hours for more intensity.

• Fast
• Make-Ahead

Ingredients

1. 1/2 cup chopped dill
2. 1/4 cup extra-virgin olive oil
3. 1 small onion, thinly sliced
4. 3 garlic cloves, crushed
5. Six 1-inch strips of lemon zest
6. Juice of 1 lemon
7. 2 tablespoons ouzo
8. 1 teaspoon fennel seeds, crushed
9. Salt and freshly ground pepper

Directions

1. In a bowl, whisk all of the ingredients together. Place the chicken in a large, resealable bag and add the marinade. Seal the bag and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.
2. Light a grill or preheat a grill pan and brush liberally with vegetable oil. Scrape any marinade off the chicken, season it generously with salt and pepper and grill.

Serve With

Cucumber and herb salad.