Photo: Grilled Lemon Chicken Skewers with Satay Dip Recipe
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 teaspoon dried thyme
- 2 pounds boneless chicken breasts, halved and skin removed
- Satay Dip, recipe follows
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.
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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By pento
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.
By bkious_7362200
Austin, TX
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!
By MomCtboys
Phoenix,Az
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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