Ingredients
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Lemon Juice3/4 cups
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Olive Oil3/4 cups
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Salt, Kosher2 tsp
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Pepper, Fresh Ground1 tsp
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Thyme Leaves, Minced1 Tbsp
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Chicken Breasts2 lb
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Olive Oil1 Tbsp
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Sesame Oil, Dark1 Tbsp
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Onion, Small, Diced2/3 cups
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Garlic2 quantity
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Ginger Root, Minced1 1/2 tsp
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Red Pepper Flakes1/4 tsp
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Vinegar, Red Wine2 Tbsp
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Sugar, Brown1/4 cups
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Soy Sauce2 Tbsp
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Peanut Butter1/2 cups
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Ketchup1/2 cups
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Dry Sherry2 Tbsp
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Lime Juice1 1/2 tsp
Steps
- 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.
- 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.
- 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.
- 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.