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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Grilled Lemon Chicken Skewers with Satay Dip Recipe

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This recipe for Grilled Lemon Chicken Skewers with Satay Dip is from Maggie Mae's Simple Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup freshly squeezed Lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1/2 teaspoon dried thyme
2 pounds boneless chicken breasts, halved and skin removed
Satay Dip - Directions will follow

Directions:
Directions:
Whisk together the lemon juice, olive oil, salt, pepper and thyme. Pour over the chicken breasts in a non-reactive bowl.
Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill. 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: 1 tablespoon olive oil, 1 tablespoon dark sesame oil, 2/3 cup small diced red onion , 1-1/2 teaspoons minced garlic, 1-1/2 teaspoons minced fresh ginger root, 1/4 tsp. red pepper flakes, 2T red wine vinegar,1/4 cup light brown sugar packed, 2 tablespoons soy sauce, 1/2 cup smooth peanut butter, 1/4 cup ketchup, 2 tablespoons dry sherry, 1-1/2 teaspoons 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 medium heat until the onion is transparent, 10-15 minutes. Whisk in the vinegar, brown 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.

Number Of Servings:
Number Of Servings:
8 to 10

 

 

 

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