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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 0 |
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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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