Lemon Chicken with Satay Sauce
Ingredients
- ¾ cup lemon juice
- 0.75¾ cup olive oil
- 2 teaspoons salt
- 1 tbsp fresh thyme, minced
- 2 pounds chicken breast, boneless and skinless
- 1 tablespoon olive oil
- 1 tbsp sesame oil, 1 tablespoon dark sesame oil
- ⅔ cup red onion, diced
- 1½ teaspoon garlic, minced
- 1½ teaspoon ginger, minced
- 2 tablespoons wine vinegar
- ¼ teaspoon pepper flakes
- ¼ cup brown sugar, packed
- 2 tablespoons soy sauce
- ½ cup peanut butter, smooth
- ¼ cup ketchup
- 2 tablespoons dry sherry
- 1½ teaspoon lime, freshly squeezed
Instructions
GRILLED CHICKEN
- 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.
SATAY SAUCE
- 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.
Notes
Use freshly squeezed lemon juice. Bottled lemon juice will not give you the same fresh flavor.
Give the chicken time to marinate. This is where much of the flavor develops, so plan ahead.
Use evenly sized chicken breasts. They will cook more consistently and finish at approximately the same time.
Do not let the garlic brown. Cook the onions, ginger, and garlic gently so the sauce remains sweet and aromatic rather than bitter.
Use smooth peanut butter. It creates a much silkier sauce.
Watch the satay sauce carefully. Peanut butter thickens quickly once heated.
If your sauce becomes too thick, whisk in a small splash of warm water until you reach your preferred consistency.
Always let the chicken rest for a few minutes before cutting into it so it remains juicy.
Nutrition
Calories: 890kcal | Carbohydrates: 21g | Protein: 38g | Fat: 74g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 49g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1476mg | Potassium: 812mg | Fiber: 2g | Sugar: 15g | Vitamin A: 179IU | Vitamin C: 18mg | Calcium: 43mg | Iron: 2mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.