Grilled Chicken with Satay Sauce

Ingredients

• ¾ cups Freshly Squeezed Lemon Juice (4 Lemons)
• ¾ cups Good Olive Oil
• 2 teaspoons Kosher Salt
• 1 teaspoon Black Pepper
• 1 Tablespoon Minced Fresh Thyme
• 2 pounds Boneless Chicken Breasts, Halved And Skin Removed
• 1 Tablespoon Good Olive Oil
• 1 Tablespoon Dark Sesame Oil
• ⅔ cups Red Onion, Finely Chopped
• 2 cloves Garlic, Minced
• 1-½ teaspoon Fresh Ginger Root, Minced
• ½ teaspoons Crushed Red Pepper Flakes
• 2 Tablespoons Good Red Wine Vinegar
• ¼ cups Light Brown Sugar, Packed
• 2 Tablespoons Soy Sauce
• ½ cups Creamy Peanut Butter
• ½ cups Ketchup
• 2 Tablespoons Dry Sherry
• 1-½ teaspoon Freshly Squeezed Lime Juice

Preparation Instructions

CHICKEN:

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.

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.