Honey Chicken, Grilled Fennel and Sweet Potatoes

I think this may have been my first time cooking fennel. It's sort of like cabbage, but tastes like licorice and is very tasty with balsamic vinegar! Next time, I would put the honey and Worcestershire sauce on the chicken in the last couple of minutes on the bbq, rather than at the beginning. Why? It made a huge mess on the grill! One more tip, make sure you close the lid on the bbq when grilling the veggies, as it helps them to crisp. Happy grilling!

Ingredients
4 chicken breasts
about 1/3 cup honey
1 tsp fennel seeds
5-7 squirts of Worcestershire sauce
1 large bulb fennel or 2-3 smaller bulbs
2 1/2 tbsp olive oil (divided)
1 1/2 tbsp balsamic vinegar
1 1/2 tbsp mustard (I used honey Dijon)
1/2 tsp garlic powder
fresh ground black pepper to taste
1-2 large sweet potatoes
1 tsp oregano
1/2 tsp cumin
splash of lime juice

Directions
Chicken
Stir together honey with fennel seeds and Worcestershire sauce. Coat chicken with sauce and set aside. (After trying this, I recommend putting on the sauce during the last few minutes of cooking time, as it made a huge mess on the bbq putting it on at the beginning.)

Fennel
Whisk together 1 1/2 tbsp olive oil, vinegar, mustard, garlic and pepper. Cut greens from fennel and set aside to use for another time. Quarter fennel bulb lengthwise. Remove some of the tough core, but not all of it as it is holding the layers together. If you have a large fennel bulb, cut quarters in half and brush each with marinade. There should be some remaining. Set this aside. Brush on just before serving for extra flavour.

Sweet Potato
Bring a pot of water to boil. While heating, cut potato into 1/2- 3/4' thick rounds. Add to water and boil for about 5 minutes. Remove potato from water and place on paper towels and allow to dry. Toss potatoes in remaining oil and cumin.

Preheat barbeque to medium heat. Put chicken on the grill, close the lid and cook for about 8 minutes (or until the edges of the chicken have turned white). Flip chicken, add potato to grill and cook with the lid down for about 8 minutes. Check chicken, if all white (no pink inside), remove from grill and set aside to rest. Turn over potatoes, add fennel to grill and cook for about 5 minutes then flip again and grill for an additional 5 minutes. At this point both the potatoes and fennel should be done (potatoes should be soft in the middle and browned on the outside and fennel should be slightly charred and crispy-tender).

Enjoy!