MICHAELIS' FAMILY RECIPES

GRILLED LEMON CHICKEN SKEWER WITH SATAY DIP

A recipe from The Barefoot Contessa

Dinner

0 servings

INGREDIENTS

  • Lemon Juice
    3/4 cups
  • Olive Oil
    3/4 cups
  • Salt, Kosher
    2 tsp
  • Pepper, Fresh Ground
    1 tsp
  • Thyme Leaves, Minced
    1 Tbsp
  • Chicken Breasts
    2 lb
  • Olive Oil
    1 Tbsp
  • Sesame Oil, Dark
    1 Tbsp
  • Onion, Small, Diced
    2/3 cups
  • Garlic
    2 quantity
  • Ginger Root, Minced
    1 1/2 tsp
  • Red Pepper Flakes
    1/4 tsp
  • Vinegar, Red Wine
    2 Tbsp
  • Sugar, Brown
    1/4 cups
  • Soy Sauce
    2 Tbsp
  • Peanut Butter
    1/2 cups
  • Ketchup
    1/2 cups
  • Dry Sherry
    2 Tbsp
  • Lime Juice
    1 1/2 tsp

STEPS

  1. Whisk the fresh lemon juice, olive oil, salt, pepper and thyme. Pour over the halved and skinned chicken breasts in a nonreactive bowl. Cover and marinate in refrigerator for six (6) hours, or overnight.
  2. Heat a charcoal grill. Grill the chicken breasts for ten (10) minutes on each side, until just cooked through. Cool slightly and cut diagonally in half inch slices. Skewer with wooden sticks and serve with Satay dip.
  3. Satay Dip: Cook olive oil, sesame oil, red onion, minced garlic, minced ginger root and crushed red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent; about 15 minutes.
  4. Whisk in the vinegar, brown sugar, soy sauce, smooth peanut butter, ketchup, sherry (or dry vermouth) and lime juice; cook for one more minute. Cool and use as a dip for Grilled Chicken Skewers.

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