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Easy and delicious. Don’t let the ingredients scare you off, as they are mostly for the Satay and simply involve whisking together in a pan on the stove. Easy. Delicious. I promise.
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 or grill pan on the stove.
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.
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.
Use as a dip for Grilled Lemon Chicken skewers.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!