Whisk together the lemon juice, olive oil, salt, and 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 and cook the chicken breasts for 10 min. on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch thick slices. Skewer with wooden sticks.
1 T. good olive oil
1 T. dark sesame oil
2/3 c. small diced red onion ( 1 small onion)
1 1/2 t. minced garlic (2 cloves)
1 1/2 t. minced fresh ginger root
1/4 t. crushed red pepper flakes
2 T. good red wine vinegar
1/4 c. light brown sugar packed
2 T. soy sauce
1/2 c. smooth peanut butter
1/4 c. ketchup
2 T. dry sherry
1 1/2 t. freshly squeezed lime juice
Cook the olive oil, sesame oil, red onion, garlic, ginger root and red pepper flakes in a small, heavy bottomed pot on med. heat until the onion is transparent, 10-15 min. Whisk in the vinegar, 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.