Chicken on a bed of fennel with caper & lime salsa

Chicken on a bed of fennel with caper & lime salsa

Total: 1 hr 24 min. | Active: 40 min.
lactose-free, gluten-free
Nutritional value / people: 561 kcal
, Fat: 42 g
, Carbohydrate: 7 g
, Protein: 33 g

This recipe combines marinated, grilled chicken with crisp fennel. It is topped off by a delicious salsa, which gives the dish a fresh, summery flavour.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To marinate the chicken

1 tbsp honey mustard
2 tbsp olive oil
1 tbsp lime juice
½ bunch thyme, finely chopped
4 chicken thighs, separated into legs and drumsticks


800 g fennel, cut into slices approx. 5 mm thick
2 tbsp olive oil
¼ tsp sea salt

Charcoal/gas/electric grill

1 tsp sea salt


1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
2 tbsp olive oil
80 g caper berries, halved
3 tbsp pine nuts, toasted
a little sea salt
25 g cress
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How it's done

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To marinate the chicken

Mix together the mustard, oil, lime juice and thyme, coat the chicken in the marinade, cover and marinate for approx. 30 mins.


Brush the fennel with oil, season with salt.

Charcoal/gas/electric grill

Wipe the marinade from the chicken and set aside. Salt the chicken. Grill the chicken over/on a medium heat (approx. 200 °C for approx. 7 mins. on each side, coating the meat every so often with a little of the reserved marinade.

Grill the fennel for approx. 4 mins. on each side, cover and set aside.


Combine the lime zest, lime juice and oil. Stir in the capers and pine nuts, season with salt. Plate up the chicken and fennel, top with the salsa and cress.

Good to know
Serve with: Toasted bread.

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