Grilled Lemon Chicken Skewers with Satay Dip

Show: Barefoot ContessaEpisode: Canapes and Canvases

Rated: 4 stars out of 5Rate itRead users' reviews (63)

RECIPE
COMMENTS & REVIEWS(63)

Cook Time:
35 min
Level:
Easy
Yield:
8 to 10 servings

Times:

Prep: 25 min
Inactive Prep: 6 hr 0 min
Cook: 35 min
Total:: 7 hr 0 min

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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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Comments & Reviews

recipe Grilled Lemon Chicken Skewers with Satay Dip
Lindsey Kaufman, TX 10-14-2009
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Tasty, didnt make sauce
Rated: 5 stars out of 5

I grew up in Singapore so I know Satay sauce very well however it can be very fattening and its never as good when you make... it at home as a traditional Indonnesian resturant. Anyways, I used the recipe for the lemon pepper chicken. I marinted the chicken for about an hour & a half in this mixture then grilled it on my george foreman grill. I had spread a little of the lemon pepper sauce on the chicken while on the grill. The chicken came out very moist. I served it with a side salad and my husband makes a very good potato, onion, bell pepper mixture (all drizzled w/ olive oil) and bakes it for about an hour on 425 or until brown. This make a great meal. It was all easy to prepare...just took time to marinate. Read more
recipe Grilled Lemon Chicken Skewers with Satay Dip
Windie Mercer Islalnd, WA 08-12-2009
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just a suggestion
Rated: 4 stars out of 5

I have had trouble in the past when I used lemon juice in marinades. It cooks the chicken and makes it tough in my oppinion.... I now prefer to use lemon zest instead. It gives it great lemon flavor, and looks great with the colorful yellow pieces throughout. Just a suggestion from my lemon marinade trials, oh, and lots of errors.Read more
recipe Grilled Lemon Chicken Skewers with Satay Dip
Misty Corona, CA 07-12-2009
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A "go to" recipe...
Rated: 5 stars out of 5

I've made this recipe more times than I can count. The funny thing is, however, that I have never made the satay dip to go... with it. The chicken marinade is one of my favorites that I make when I can't think of anything else to do with chicken breasts. I love it! I love satay too. I promise to make the dip next time!Read more
recipe Grilled Lemon Chicken Skewers with Satay Dip
Alex Richmond, VA 07-10-2009
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Great!
Rated: 5 stars out of 5

The best part of this recipe is the satay. The marinade was good but i didnt think it went as well with the satay. The... second time make it, i skewered chicken tenders after marinating them with mostly curry powder and soy sauce. This also improved the color and looked just like it would in a thai restaurant. The satay tastes delicious but it didnt look very good (like somebody said it looked like caramel) and it was think so i put it in a food processor and added some chicken stock. Problem solved! It looked very professional and i set them in individual dipping containers and sprinkled with sesame seeds. Note: I think its is better with chunky peanut butter, and i cut the chicken into individual skewers for serving so that each has nice grill marks. Awesome!!Read more
recipe Grilled Lemon Chicken Skewers with Satay Dip
Amy Dallas, TX 06-13-2009
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Marinade is good, but DO NOT marinade "24 hours or the longer the better"!!!
Rated: 3 stars out of 5

The marinade is a good basic to have, but you'll ruin anything you marinade in it if you let it go as long as flippantly... advised. I was really surprised when I read and reread her instructions. I let my two whole chicken breasts marinade for 4.5 hours and I think that was just about right. It was very lemony. (I didn't make her satay sauce, since I was using the chicken as a main course). Read more
recipe Grilled Lemon Chicken Skewers with Satay Dip
Deborah Nelsonville, NY 05-27-2009
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Very moist flavorable chicken
Rated: 5 stars out of 5

I love the chicken. I have made it several times to serve on salads. Advice to other cooks: don't overcook the chicken, and... let it rest before slicing! I have not tried the Satay sauce yet but after reading the reviews I will definitely try it! THANK YOU AGAIN INA!Read more