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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

Showing 41-50 of 82

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  • on January 16, 2009

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    I made it last night for my family last night. Everyone loved it! I got great reviews! : The Satay dip is to die for! My dad stole it to take for lunch at work today! LOVE IT!

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  • on January 04, 2009

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    This was amazing. I didn't read the recipe all the was through and combined the ingredients(onion and garlic raw.And STILL...everyone loved this .Those flavors together are complex and delightful.I love Ina. She is just the best. I sit back and bask in the compliments I receive when I make one of Ina's dishes.

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  • on December 21, 2008

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    The best thing about this and all other of Ina's recipes is that you don't have to be a chef or have a chef's kitchen to make something interestingly delicious. They are do-able for everyone at home. Thank you for helping me "wow" others and just help me make delish meals for myself!

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  • on December 12, 2008

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    Ina, I love to cook and have more cookbooks and recipes than anyone I know, but yours are loved and used more than any others....I've lost count how many times I have made this recipe and I must have passed it on to thousands of others over the years... Everyone adores it!!! The satay sauce is a particular crowd pleaser and is a great accompaniment to any Thai meal... I love it's complexity....

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  • on October 12, 2008

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    I've tried this marinade twice for the lemon chicken, and I'm afraid I think that with an extended time (overnight, the acidity "cooks" the chicken too much, as with ceviche. Both attempts, the chicken became tough, even though I can be sure it wasn't overcooked. Next time, I will either reduce the time, or reduce the proportion of lemon to oil.
    The Sauce, however...was the best I've had. I did not have Sherry on hand, so just omitted, and it was still perfect. Agree that it is thick, but I still wouldn't change a thing. I used the leftovers to spread on a pizza crust and added rotis. chicken and some veggies and cheese for Thai chicken pizza. YUMM-O.

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  • on October 09, 2008

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    I have served this chicken so many times and I get the same reaction everytime. Everyone demands the recipe. You MUST use fresh lemon and fresh thyme, don't bother making it with bottled juice. (A friend tried it this way, and it didn't work.

    I didn't love the satay dip as much as I had hoped. There were a lot of ingredients and at the end I only tasted the peanut butter. Now, I just buy several bottled dips and let everyone choose their favorite.

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  • on August 23, 2008

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    I thought the marinade for the chicken was delicious. I let it sit for 24 hours and the lemony taste was great.

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  • on July 17, 2008

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    I love lemon, but this was a little too lemony for me. The Satay sauce is excellent! Thanks Ina!

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  • on July 05, 2008

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    This was excellent. Tender and tasty! I didn't have enough lemon juice so I used some bottled Key West lime juice.
    The satay was also excellent. A big hit all around! One thing is mssing from the satay recpe - how much lime juice? I just squeezed 1/2 of a lime into the mixture and it was great.

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  • on June 30, 2008

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    really great recipe. we make this all summer - sometimes without the dip, as the lemon chicken is so darn good.

    one tip - you want to dice up the onion very fine. i usually use the food processor to really almost puree it.

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