Grilled Chicken Skewers With Satay Dip |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 10 |
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chicken with peanut butter Ingredients:
3/4 cup fresh lemon juice (4 lemons) |
3/4 cup olive oil |
2 teaspoons kosher salt |
1 teaspoon fresh ground black pepper |
1 tablespoon minced fresh thyme (or 1/2 teaspoon dried) |
2 lbs boneless skinless chicken breasts (halved) |
1 tablespoon olive oil |
1 tablespoon dark sesame oil |
2/3 cup diced red onion |
1 1/2 teaspoons minced garlic |
1 1/2 teaspoons minced fresh ginger |
1/4 teaspoon crushed red pepper flakes |
2 tablespoons red wine vinegar |
1/4 cup light brown sugar, packed |
2 tablespoons soy sauce |
1/2 cup creamy peanut butter |
1/4 cup ketchup |
2 tablespoons dry sherry |
1 1/2 teaspoons fresh lime juice |
Directions:
1. Whisk together: lemon juice, olive oil, salt, pepper and thyme.
2. Pour over the chicken breasts in a glass bowl. Cover and marinate in the refridgerator for 6 hours or overnight.
3. To make the Satay dip: cook the olive oil, sesame oil red onion, garlic, ginger root and red pepper flakes in a small pot on medium heat until the onion is transparent (10 - 15 minutes). Whisk in vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry and lime juice and cook for another minute. Cool and use as dip for chicken skewers.
4. To cook the chicken: Grill the chicken breast for 10 minutes on each side until cooked through.
5. Cool slightly and cut chicken diagonally in 1/2 inch thick slices.
6. Skewer chicken strips with wooden skewers and serve with Satay dip.
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