GRILLED LEMON CHICKEN (SATAY DIP)

GRILLED LEMON CHICKEN (SATAY DIP) image

Number Of Ingredients 18

Cup freshly squeezed lemon juice (4 lemon)
¾ Cup good olive oil
2 tsp freshly ground black pepper
1Tbs minced fresh thyme leaves (1/2 teaspoon dried)
2 pounds boneless chicken breasts (halved and skin removed
Satay Dip:
1Tbs olive oil
1Tbs dark sesame oil
2/3 Cup small-diced red onion (1 small)
1 ½ tsp minced garlic (2 gloves)
1 ½ tsp minced fresh ginger root
¼ tsp crushed red pepper flakes
2 Tbs good red wine vinegar
¼ Cup light brown sugar, packed
2 Tbs soy sauce
½ Cup smooth peanut butter
¼ Cup ketchup
2 Tbs dry sherry

Steps:

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a noncreative bowl. Cover and marinate in the refrigerator for 6 hours or overnight. Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in ½" thick slices. Skewer with wooden sticks. Satay Dip: 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, 10-15 minutes. Whisk in the vinegar, 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. *this dip will last for a month in the refrigerator.