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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Grilled Lemon Chicken with Satay Dip Recipe

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This recipe for Grilled Lemon Chicken with Satay Dip is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. freshly squeezed lemon juice (4 lemons)
3/4 c. good olive oil
2 t. kosher salt
1 t. freshly ground pepper
1 T. minced fresh thyme leaves(1/2 t. dried)
2 lbs. boneless chicken breasts, halved and skin removed

Directions:
Directions:
Whisk together the lemon juice, olive oil, salt, and pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight. Heat a charcoal grill and cook the chicken breasts for 10 min. on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch thick slices. Skewer with wooden sticks.

Satay Dip:
1 T. good olive oil
1 T. dark sesame oil
2/3 c. small diced red onion ( 1 small onion)
1 1/2 t. minced garlic (2 cloves)
1 1/2 t. minced fresh ginger root
1/4 t. crushed red pepper flakes
2 T. good red wine vinegar
1/4 c. light brown sugar packed
2 T. soy sauce
1/2 c. smooth peanut butter
1/4 c. ketchup
2 T. dry sherry
1 1/2 t. freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root and red pepper flakes in a small, heavy bottomed pot on med. heat until the onion is transparent, 10-15 min. 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.

Number Of Servings:
Number Of Servings:
Make 1 1/2 cups.
Personal Notes:
Personal Notes:
From the Barefoot Contessa cookbook.

 

 

 

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