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paprika and fennel grilled chicken

making this savory dish using an indoor grill is deliciously simple

prep time15 minutes
cook time55 minutes
yield4 servings


1 ½ lbs boneless, skinless chicken breasts

1 tablespoon fennel seeds

2 teaspoons smoked paprika

1 teaspoon dried oregano

2 garlic cloves, peeled and minced

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

⅓ cup extra-virgin olive oil, plus more for grill

2 lemons, halved



Grind the fennel seeds in a mortar and pestle. Add to a large bowl with the remaining marinade ingredients: smoked paprika, dried oregano, minced garlic cloves, salt, pepper, olive oil.


Add the chicken to the bowl and marinate for 30 minutes at room temperature.


Insert grill grate in unit and close hood. Select GRILL, set temperature to MEDIUM, and set time to 25 minutes. Select START/STOP to begin preheating.


When the unit beeps to signify it has preheated, oil the grates. Place the chicken breasts on the grill grate. Close the hood and cook for 10 minutes.


After 10 minutes, flip the chicken. Add the lemons to the grill pan. Close hood to continue cooking for 10 minutes.


Grill the chicken until its internal temperature reaches 165°F. If necessary, flip the chicken and cook for an additional 5-10 minutes.


When cooked, remove the chicken from the unit and let rest for 5 minutes before serving.


Serve with roasted vegetables and garlic and herb fries.