Lemon Chicken with Satay Sauce - Giangi's Kitchen

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Lemon Chicken with Satay Sauce

Published on August 30, 2012 | Poultry

Chicken is always a great dish to prepare. The possibilities are endless. Any sauce marries well. Left over are always better the next day.
Tonight I was in the mood for chicken so I can have some leftovers to put on my son lunch box tomorrow, as well as to enjoy them at lunch time.
Lemon chicken with satay sauce.  An old-time favorite and always received well by my family.
The chicken requires to be marinated for a few hours before cooking it, therefore may I suggest preparing the marinate the night before and leaving it in the refrigerator overnight. The lemon-oil mixture will tenderize the chicken and lessen the cooking time.  In my case I used chicken breasts and tights.
Usually we grill the chicken, however last night I broil it and then finished it in the oven at 450 for 10 minutes.
Boiled potatoes, smashed and sautéed in oil was a fun change for us.  A nice crisp salad a must.
From my last trip to the market, we purchased some wonderful mangoes. they are just perfectly ripe and  I just could not pass up a great opportunity to prepare them  again with lime and rum.

Bon Appetit!!


Tonight’s August 29, 2012 dinner:
Grilled Lemon Chicken with Satay Sauce
Smashed Fried Potatoes
Green Salad with vinaigrette
Mangoes with Rum and Vanilla Ice Cream




¾ cup freshly squeezed lemon juice (4-5 lemons)

¾ cup good olive oil

2 teaspoons salt

1 tablespoon minced fresh thyme leaves

2-pound 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 large bowl. Cover and marinate in the refrigerator for 6 hours or overnight. (The longer the chicken marinate, the better it will taste).

Heat the grill and cook the chicken breasts for 10 minutes on each side, until just cooked through.

Remove from the grill, cover and let stand for a couple of minutes before serving.


1-tablespoon good olive oil

1-tablespoon dark sesame oil

2/3-cup small-diced red onion

1 ½ teaspoons minced garlic

1 ½ minced fresh ginger root

¼ teaspoon crushed red wine pepper flakes

2 tablespoons good red wine vinegar

¼ cup light brown sugar packed

2 tablespoons soy sauce

½ cup smooth peanut butter

¼  cup ketchup

2 tablespoons dry sherry

1-½ teaspoons freshly squeezed lime juice (I used 2 limes)



1 ½ pound (24 oz. bag) fingerlings potatoes, all the same size if possible

¼ cup olive oil

½ teaspoon sea salt

In a large pot of salted water place the well-scrubbed potatoes. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain the potatoes and rinse with cold water. Using the palm, or the back of a large spatula, press the potatoes until slightly mashed.

In a large skillet, heat the olive oil over medium high heat. Add the potatoes and cook without stirring for about 5 to 10 minutes, the bottoms need to be a nice golden brown color. Using a spatula or cooking thongs, turn and cook another 5 to 8 minutes. Transfer to a plate.



2 ripe mangoes

3 tablespoons sugar

2 tablespoons dark rum

3 tablespoons fresh lime juice (or a mix of lemon and lime)

1 tablespoon grated lime rind

Vanilla ice cream

Peel the mangoes and make sure that all green colored flesh is removed. Remove all the mangoes around the pit and slice the mango into ½ inch thick pieces. Discard the pit.

Combine the sugar, dark rum, grated rind and lemon-lime juice in a bowl and mix well. Add the mango pieces to it and gently mix.

Chill for a couple of hours. Serve alone in chilled glasses or over vanilla ice cream.

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