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.
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
- 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.
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?
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