Grilled Lemon Chicken Skewers with Satay Dip

Total Time:
7 hr
25 min
6 hr
35 min

8 to 10 servings

  • 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 teaspoon dried thyme
  • 2 pounds boneless chicken breasts, halved and skin removed
  • Satay Dip, recipe follows
Watch how to make this recipe.
  • 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.

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

  • 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.

  • Yield: 1 1/2 cups

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Pairs Well With

Peachy, honeyed white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    This recipe is featured in:

    Make It 5 Ways: Chicken Breast