Spicy Grilled Chicken with Crunchy Fennel Salad

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This vibrant spicy grilled chicken with crunchy fennel salad is a masterclass in balancing bold, savoury flavours with fresh textures. The chicken thighs are marinated in a punchy paste of garlic, chilli, and tomato purée, ensuring the meat remains succulent and deeply aromatic after grilling. Paired with a zesty, licorice-scented fennel slaw, it offers a sophisticated alternative to standard grilled poultry. The addition of grilled lemons provides a mellow, sweet acidity that ties the entire dish together beautifully.

As a diabetes-friendly main course, this recipe focuses on lean protein and fibre-rich vegetables while remaining naturally low in sugar. It is an excellent choice for those seeking a heart-healthy dinner that doesn't compromise on excitement. Serve this colourful platter at your next garden gathering or as a light summer supper to enjoy a nutritious, professional-quality meal at home.

Ingredients for Spicy Grilled Chicken with Crunchy Fennel Salad

675g skinless, boneless chicken thighs
Sale kosher
2 spicchi d'aglio
3 filetti di acciughe sott'olio (facoltativo)
1 red chilli (such as Fresno or Holland), seeds removed, coarsely chopped
2 cucchiai di concentrato di pomodoro
2 cucchiaini di origano finemente tritato
80ml extra-virgin olive oil, divided, plus more for grilling
2 lemons, halved
2 medium fennel bulbs, tough outer layers removed, halved lengthwise, thinly sliced crosswise
1 small white onion, very thinly sliced into rounds
2 cucchiai di aceto di riso non condito
1 tablespoon toasted white and/or black sesame seeds

How to make Spicy Grilled Chicken with Crunchy Fennel Salad

Pat chicken dry and season with salt. Set aside on a plate.

Smash garlic under the flat side of a chef’s knife on your cutting board. Add anchovies, if using, chilli, and a couple of pinches of salt and continue smashing with the side of your knife until a paste forms. (You can also do this with a mortar and pestle.) Transfer paste to a large bowl and stir in tomato paste, oregano, and 45ml oil. Add chicken and toss to coat. Let sit at room temperature 1 hour.

Meanwhile, prepare a grill for medium heat. Clean and oil grate. Grill chicken, turning once, until lightly charred and cooked through, about 4 minutes per side.

While the chicken is cooking, grill lemons, cut side down, until lightly charred and starting to caramelize, about 4 minutes. Transfer to a platter.

Transfer chicken to platter with lemons and let rest 5 minutes.

While the chicken is resting, toss fennel, onion, and vinegar in a medium bowl; drizzle with remaining 2 tablespoons oil and season with a big pinch of salt and toss once more.

Mound fennel salad next to chicken and sprinkle sesame seeds over both. Squeeze grilled lemons over chicken and fennel salad.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.