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Grilled Lemon Chicken Skewers with Satay Dip Recipe

Grilled Lemon Chicken Skewers with Satay Dip

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (82)

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Average Rating:

Total Reviews: 82

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  • on December 28, 2012

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    I did not make the recipe the way it was written after reading the comments. I marinated the chicken only two hours but I wish I did it a little longer. I couldn't taste the lemon when using the accompanying sauce. My children didn't care for the sauce and mentioned tasting the lemon. There's a foot of snow outside so I didn't use a grill, I used a cast iron skillet instead. I didn't get a great texture due to all the moisture left on the chicken. Regarding the satay, I think it's just 'fine'. It was unappetizingly thick. I added 1/2 cup of chicken broth to thin it out and lighten the color a bit. I used a wee bit less of the dark sesame oil (I don't much care for it. I think I would cut back a bit on the peanut butter next time. Oh, and I didn't sense any heat from the red pepper flakes at all.

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  • on November 27, 2012

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    My husband over cooked the chicken but we still thought this was fantastic! I didn't use as much sesame oil as it called for, because I find the brand I have to be over powering. This was delicious. I will make it again. ....we didn't skewer the chicken. Just cut it in strips and dipped away!

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  • on October 14, 2012

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    Followed recipe, however i took the advice of others and marinated it for 1 and 1/2 hours. The skewers turned out perfectly. Moist and the satay sauce was great - although it seemed a little oily perhaps that was the peanut butter I used. I made more chicken and still had tons of sauce left over.

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  • on June 19, 2012

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    Ina, you always deliver a top notch dish! I made this for a seated plate luncheon for 25 ish, and it blew the guests away. I actually marinated the chicken for several days and made the satay sauce a day earlier for easier prep (I had to double the recipe and it turned out perfect- If I need to make an impressive dish, this is my "go to!"

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  • on May 10, 2012

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    You've outdone yourself on this one Ina! Simply delicious! It's rich, salty, sweet, spicy... What more could you want?

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  • on February 15, 2012

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    Truly truly amazing! I made for a plated baby shower luncheon and placed the skewer on bib lettuce for presentation. The guests absolutely LOVED! I marinated the chicken for 1 1/2 days and made the satay sauce the night before and just reheated the sauce. I know I can never go wrong with Ina's recipes.

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  • on January 02, 2012

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    The satay was the hit of my many course party. Will make again and again.

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  • on December 29, 2011

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    I have made this recipe for years, and every time I serve it at a party I end up giving the recipe to numerous people. The dip recipe can easily be doubled, and is great with vegetables or as a sandwich spread as well. I usually omit the ketchup.

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  • on December 18, 2011

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    After reading the reviews, I decided to take two whole chicken breasts, butterfly them open, poke them with a fork all over so the marinade would get through, and let them sit for about 2 hours in the fridge (I turned them over once. I made the satay using chunky natural peanut butter (NOT Jiff or whatever ... I think it was Teddy brand. Used the George Forman grill. Sauce was thick and delicious ... RAVE reviews at my football party. Thanks, Ina!

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  • on September 04, 2011

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    After a belly ache of bad recipes, this was a HIT. tangy satay dip was perfect and easy.
    Charcoal is important for the smokey chicken and dip to marry. thanks Ina

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