Grilled Lemon Chicken Skewers with Satay Dip

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I recently made this for a party and it was a huge hit. I made 15 lbs of chicken for the crowd that we had. It was very easy to make a large batch of. We had no leftovers. So many people asked me for the recipe. Thanks Ina! I will definitely be making this again.

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tender, juicey and flavorful. marinate for a goog few hours but not over night or it will be chewy. forget about the stick and serve wa with salad too.

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I really want to make this chicken so that I can impress my family, but none of us can grill. Do any of yall know if I could just bake it instead of grilling it? Please reply to me as soon as you can! thanks!

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The chicken is moist and lightly lemony. The satay dip has a great flavor and a bit of a kick. Both can be served independently or with other recipes. They're total keepers.

If you have an adverse reaction to the small chunks in the dip coming from the onion and ginger dices, then toss it in a food processor for a minute. Or use chunky peanut butter to give it more tooth.

I don't change a thing...except that I double or triple to recipe because this will small batch will definitely not satisfy my friends and family!

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I made this last weekend for a dinner party. rave reviews. Not only with chicken but I also used grilled pork cutlets. I marinated the chicken and pork over night, then grilled both and allowed the meat to stay warm on a griddle (turning constantly EXCELLENT! The satay dip is wonderful. I didnt have the red wine vinager so I used some merlot.I plan on making this again very soon.

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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.

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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.

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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!

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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!!

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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.