3/4 cup fresh squeezed lemon juice (4 lemons)
3/4 cup extra-virgin olive oil
2 tsp. salt
1 tsp. fresh ground pepper
1 Tbl. minced fresh thyme leaves or 1/2 tsp. dried
2 pounds skinless boneless chicken breast, halved (8 breasts)
1 Tbl. extra-virgin olive oil
1 Tbl. dark sesame oil
2/3 cup diced red onion (1 small onion)
2 cloves garlic, minced
1 1/2 tsp. fresh minced gingerroot
1/4 tsp. crushed red pepper flakes
2 Tbl. red wine vinegar
1/4 cup packed light brown sugar
2 Tbl. soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 Tbl. dry sherry
1 1/2 tsp. freshly squeezed lime juice
To make chicken:
In large bowl, whisk together lemon juice, olive oil, salt, pepper, and thyme. Add chicken breasts and turn to coat. Cover and marinate in refrigerator at least 6 hours.
To make Satay dip:
In a 10-inch skillet over medium heat, cook olive oil, sesame oil, red onion, garlic, gingerroot, and red pepper flakes for 10 minutes, or until onion soften. Whisk in vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice, and cook 1 minute longer. Transfer to a bowl and let cool to room temperature.
Heat grill and cook chicken 10 minutes on each side, or until just cooked through. Cool slightly and cut diagonally into 1/2-inch slices. Put each slice on a 7-inch bamboo skewer.
Place the bowl of dip in the center of a platter, and arrange chicken around the bowl.