Grilled lemon chicken.
I had some time in my hands this morning and dinner come to mind. I was in the mood to grill, even though we are still on the 113 degree range. Looking in the refrigerator I had some wonderful chicken breasts and thighs. Why not marinate them and serve them with a sauce? Next thing I know, my mental recipe rolodex started turning and I remembered that I have not made this wonderful recipe for a while now. The time has come to do so. Peanut butter, onions, lemons, limes, garlic and ginger in hand, I am all set to marinate the chicken and prepare the satay sauce. The longer the chicken marinates, the better it will taste.
If serving little one, it is fun cutting the chicken breast into strips and serve the sauce alongside for dipping.
Tip: I am getting to know and enjoy limes a lot more lately, and I have been splashing it on almost everything that I made. With this Satay Sauce, freshly squeezed lime juice, will enhance all the ingredients flavor, be generous in the amount you will use.
We served it with a simple couscous and green salad.
Tonight’s August 31, 2011 dinner:
Grilled Marinated Lemon Chicken with Satay Sauce
GRILLED LEMON CHICKEN
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 marinates, 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
2 tablespoons good red wine vinegar
¼ cup light brown sugar packed
2 tablespoons soy sauce
½ cup smooth peanut butter
2 tablespoons dry sherry
1-½ teaspoons freshly squeezed lime juice (I used 2 limes)
Cook the olive oil, sesame oil, red onion, garlic, ginger root in a small, heavy bottomed pot, over medium heat until the onions are transparent, 15 to 20 minutes. In a bowl whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry and lime juice. Add to the onion mixture and cook for 1 minute. Cool and use alongside the chicken.
Any green salad of choice. My rule of thumb for the vinaigrette: 3 tablespoons oil, 1 tablespoon vinegar mixed with salt. Add the clean salad in a large bowl and toss well.