Grilled Lemon Chicken Skewers with Satay Dip

1. 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.
2. 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. Satay Dip:
2. 1 tablespoon good olive oil
3. 1 tablespoon dark sesame oil
4. 2/3 cup small-diced red onion (1 small onion)
5. 1 1/2 teaspoons minced garlic (2 cloves)
6. 1 1/2 teaspoons minced fresh ginger root
7. 1/4 teaspoon crushed red pepper flakes
8. 2 tablespoons good red wine vinegar
9. 1/4 cup light brown sugar, packed
10. 2 tablespoons soy sauce
11. 1/2 cup smooth peanut butter
12. 1/4 cup ketchup
13. 2 tablespoons dry sherry
14. 1 1/2 teaspoons freshly squeezed lime juice
15. 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.
16. Yield: 1 1/2 cups