Grilled Lemon Chicken Skewers with Satay Dip-Contessa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 teaspoon(s) freshly ground black pepper |
2 pound(s) boneless chicken breasts, halved and skin removed |
1 tablespoon(s) fresh thyme leaves-minced or 1/2 teaspoon dried thyme |
3/4 cup(s) freshly squeezed lemon juice-4 lemons |
3/4 cup(s) good olive oil |
2 teaspoon(s) kosher salt |
satay dip-recipe follows |
Directions:
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.
3. Satay Dip:
4. tablespoon good olive oil
5. tablespoon dark sesame oil
6. /3 cup small-diced red onion (1 small onion)
7. /2 teaspoons minced garlic (2 cloves)
8. /2 teaspoons minced fresh ginger root
9. /4 teaspoon crushed red pepper flakes
10. tablespoons good red wine vinegar
11. /4 cup light brown sugar, packed
12. tablespoons soy sauce
13. /2 cup smooth peanut butter
14. /4 cup ketchup
15. tablespoons dry sherry
16. /2 teaspoons freshly squeezed lime juice
17. 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.
18. Yield: 1 1/2 cups
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