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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
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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