Lemon chicken with satay sauce.

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, most of all, I wanted to have some leftovers to put on my son lunch box tomorrow, furthermore, I wanted to enjoy them at lunch time.
Lemon chicken with satay sauce. An old-time favorite and always received well by my family.

Subscribe to Giangi's Kitchen!

Get my FREE email series: 5 Days of Easy Elevated Recipes plus a weekly newsletter!

This field is for validation purposes and should be left unchanged.

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 as a result I just could not pass up a great opportunity to prepare them  again with lime and rum.


Lemon Chicken with Satay Sauce

No ratings yet
lemon chicken with satay sauce
Prep Time: 6 hours
Cook Time: 15 minutes
Total Time: 6 hours 15 minutes
Servings: 6


  • 0.75 cup lemon juice 3/4 cup freshly lemon juice
  • 0.75 cup olive oil 3/4 cup olive oil
  • 2 tsps salt 2 teaspoons salt
  • 1 tbsp thyme 1 tablespoon minced fresh thyme
  • 2 lbs chicken breast 2 pound boneless and skinless chicken breast
  • 1 tbsp olive oil 1 tablespoon olive oil
  • 1 tbsp sesame oil 1 tablespoon dark sesame oil
  • 0.66666666666667 cup red onion 2/3 cup small diced red onion
  • 1.5 tsp garlic 1 1/2 teaspoon minced garlic
  • 1.5 ginger 1 1/2 minced fresh ginger
  • 2 tbsps wine vinegar 2 tablespoons good red wine vinegar
  • 0.25 tsp pepper flakes 1/4 teaspoon pepper flakes
  • 0.25 cup brown sugar 1/4 cup packed brown sugar
  • 2 tbsps soy sauce 2 tablespoons soy sauce
  • 0.5 cup peanut butter 1/2 cup smooth peanut butter
  • 0.25 cup ketchup 1/4 cup ketchup
  • 2 tbsps sherry 2 tablespoons dry sherry
  • 1.5 tsp lime 1 1/2 teaspoons freshly squeezed lime



  • 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.


  • 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 to 15 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.


Calories: 651kcal | Carbohydrates: 20g | Protein: 38g | Fat: 46g | Saturated Fat: 7g | Cholesterol: 96mg | Sodium: 1481mg | Potassium: 827mg | Fiber: 1g | Sugar: 14g | Vitamin A: 175IU | Vitamin C: 17.6mg | Calcium: 35mg | Iron: 1.6mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

Leave a comment below and tag @giangiskitchen on Instagram