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Grilled Lemon Chicken Skewers



Ingredients:
1/2 dried ground thyme
1/6 Ounce(s) freshly ground black pepper
217/10000 Pound(s) kosher salt
3/16 Quart(s) olive oil
3/16 Quart(s) freshly squeezed lemon juice
2 Pound(s) boneless, skinless, halved chicken breast
Directions: 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. 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.

Comments: Marinating time involved
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Satay Dip
4 Ounce(s) smooth peanut butter
1 Ounce(s) soy sauce
163/1250 Pound(s) packed, light brown sugar
1 Ounce(s) red wine vinegar
1/4 red pepper flakes
1 1/2 Slice(s) minced fresh ginger root
163/10000 Pound(s) minced garlic
2/3 small-diced red onion
1 dark sesame oil
39/2500 Quart(s) olive oil
2 Ounce(s) ketchup
1 Ounce(s) dry sherry
1 1/2 lime juice
Directions:
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.

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