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  • For the chicken

  • 0.75 cup freshly squeezed Lemon 4 lemons

  • 0.75 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

  • 0.66 cup small-diced Onion 1 small onion

  • 1.5 teaspoons minced Garlic 2 cloves

  • 1.5 teaspoons minced fresh Ginger

  • 0.25 teaspoon crushed Red Pepper Flake

  • 2 tablespoons good red wine vinegar

  • 0.25 cup light brown sugar packed

  • 2 tablespoons Soy sauce

  • 0.5 cup smooth Peanut butter

  • 0.25 cup Ketchup

  • 2 tablespoons dry sherry

  • 1.5 teaspoons freshly squeezed Lime juice


  • 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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