Grilled Lemon Chicken Satay with Peanut Sauce

By MnM_Ventures

Must marinade meat overnight

Ingredients

• •3/4 cup freshly squeezed lemon juice (4 lemons)
• •3/4 cup good olive oil
• •2 teaspoons kosher salt
• •1 teaspoon freshly ground black pepper
• •1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
• •2 pounds boneless chicken breasts, halved and skin removed
• •Satay Dip, recipe follows

Details

Servings 8
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.


Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.

Satay Dip:
1 tablespoon good olive oil

1 tablespoon dark sesame oil

2/3 cup small-diced red onion (1 small onion)

1 1/2 teaspoons minced garlic (2 cloves)

1 1/2 teaspoons minced fresh ginger root

1/4 teaspoon crushed red pepper flakes

2 tablespoons good red wine vinegar

1/4 cup light brown sugar, packed

2 tablespoons soy sauce

1/2 cup smooth peanut butter

1/4 cup ketchup

2 tablespoons dry sherry

1 1/2 teaspoons freshly squeezed lime juice


Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.


Yield: 1 1/2 cups

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