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Grilled Lemon Chicken Skewers with Satay Dip

Grilled Lemon Chicken Skewers with Satay Dip

Serves 8 to 10

Ingredients

For the chicken

  • ¾ cup freshly squeezed Lemon 4 lemons
  • ¾ cup good Olive Oil
  • 2 teaspoons Kosher Salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh Thyme or 1/2 teaspoon dried thyme
  • 2 lb boneless chicken breasts halved and skin removed

Satay Dip

  • 1 tablespoon good Olive Oil
  • 1 tablespoon dark Sesame Oil
  • 2/3 cup small-diced Onion 1 small onion
  • 1½ teaspoons minced Garlic 2 cloves
  • 1½ teaspoons minced fresh Ginger
  • ¼ teaspoon crushed Red Pepper Flake
  • 2 tablespoons good red wine vinegar
  • ¼ cup light brown sugar packed
  • 2 tablespoons Soy sauce
  • ½ cup smooth Peanut butter
  • ¼ cup Ketchup
  • 2 tablespoons dry sherry
  • 1½ teaspoons freshly squeezed Lime juice
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Method

For the chicken

  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.
  2. 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. 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.
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