Lemon Chicken with Satay Sauce

  • 6 hrs 15 mins total
  • 6 hrs prep
  • 15 mins cook
  • serves 6 

IntroductionSkip To The Recipe

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.

Giangi's Kitchen Signature


Nutrition Facts
Lemon Chicken with Satay Sauce
Amount Per Serving
Calories 651 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 7g44%
Cholesterol 96mg32%
Sodium 1481mg64%
Potassium 827mg24%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 14g16%
Protein 38g76%
Vitamin A 175IU4%
Vitamin C 17.6mg21%
Calcium 35mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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Lemon Chicken with Satay Sauce

  • 6 hrs 15 mins total
  • 6 hrs prep
  • 15 mins cook
  • serves 6 


Original recipe yields 6 servings

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


  1. 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).

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

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

  1. 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.

  2. In a bowl whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry and lime juice.

  3. Add to the onion mixture and cook for 1 minute.

  4. Cool and use alongside the chicken.


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