Grilled Lemon Chicken

By norsegal8

Ingredients

• SATAY SAUCE:
• 3/4 cup lemon juice, fresh squeezed
• 3/4 cup olive oil
• 2 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 Tablespoons fresh thyme leaves, minced
• 2 pounds boneless chicken breasts, halved and skins removed
• 1 Tbsp. olive oil
• 1 Tbsp. dark sesame oil
• 2/3 cup red onion, small diced (1 small onion)
• 1 1/2 tsp. minced garlic
• 1 1/2 tsp. minced fresh ginger root
• 1/4 tsp. crushed red pepper flakes
• 2 Tbsp. good red wine vinegar
• 1/4 cup light brown sugar, packed
• 2 Tbsp. soy sauce
• 1/2 cup smooth peanut butter
• 1/4 cup ketchup
• 2 Tbsp. dry sherry
• 1 1/2 tsp. fresh lime juice

Details

Servings 8
Adapted from chow.com

Preparation

Step 1

1. In a medium bowl, whisk together lemon juice, olive oil, salt, pepper and thyme to make marinade
2. Place chicken breasts in a pyrex dish, then pour marinade over chicken and refrigerate for 6 hours to overnight
3. Heat grill and cook chicken breasts for 10 minutes on each side until cooked through
4. Cool chicken and cut diagonally into ½ inch thick slices
5. Skewer on wooden sticks and serve with Satay dip


FOR SATAY SAUCE:
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, sugar, soy sauce, peanut butter, ketchup, sherry and lime juice; cook for 1 more minute.