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Grilled Lemon Chicken Skewers with Satay Dip

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  • Level: Easy
  • Total: 7 hr
  • Prep: 25 min
  • Inactive: 6 hr
  • Cook: 35 min
  • Yield: 8 to 10 servings
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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


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