Grilled Lemon Chicken Skewers With Satay Dip

Grilled Lemon Chicken Skewers With Satay Dip
Grilled Lemon Chicken Skewers With Satay Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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 tspn dried thyme)

  • 2

    pounds boneless chicken breasts halved, and skin removed

  • 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

Directions

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. 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. (Makes about 1 1/2 cups) This recipe yields 8 servings.

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