Lemon Chicken with Satay Sauce

Prep Time: 6

Cook Time: 15

Total Time: 6 15

Servings: 6

Author: Giangi Townsend

Ingredients

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

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.

Nutrition

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