Grilled Lemon Chicken Skewers with Satay Dip

[cruelshoes]

I took this for a potluck today, and it was quite a hit. The satay sauce has a pleasant bite to it, but is not too hot. I adapted it from a recipe I saw on the food channel (my greatest vice)

Chicken

3/4 cup freshly squeezed lemon juice (4 lemons)
1/4 cup olice oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
2 pounds boneless chicken breasts, halved and skin removed


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. Grill the chicken breasts for 10 minutes on each side, until just cooked through. (I just baked mine in the oven at 350 for 30 minutes) 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 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce (I used Bragg's Liquid Aminos)
1/2 cup smooth peanut butter
1/4 cup ketchup
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 minutes. Whisk in the vinegar, brown sugar, soy sauce (or liquid aminos), peanut butter, ketchup and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.

Yield: 1 1/2 cups
_________________
-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt