Monday, January 13, 2014

Grilled Lemon Chicken with Peanut Satay Dip

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Grilled Lemon Chicken with Peanut Satay Dip
Serves 8 – 10 appetizers
Grilled Lemon Chicken with Peanut Satay Dip
Hands down – this is the very best satay – aka grilled chicken skewers with peanut sauce – that I have ever tasted. I know the list of ingredients is daunting but this is pertty easy to throw together.  I serve the sauce with so many things but this time will use it to complement the grilled lemon chicken posted last week. I have already regaled you with the wonders of the lemon chicken – but now the highlight of this post is the complexity of flavors in the peanut sauce. 
Lots of ingredients!!
Freshly squeezed lime juice makes all the difference.  The dark sesame oil can easily be found in the Asian section of your grocer.  It tastes just like roasted sesame seeds rather than plain flavorless oil.

For Grilled Lemon Chicken:
  • ¾ C freshly squeezed lemon juice (about 4 lemons)
  • ¾ C good olive oil
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 Tb minced fresh thyme leaves (½ tsp dried)
  • 2 lb boneless chicken breasts, halved and skin removed 
For the Satay Dip:
  • 1 Tb good olive oil
  • 1 Tb dark sesame oil
  • 2/3 C small-diced red onion (1 small onion)
  • 1½ tsp minced garlic (2 cloves)
  • 1½ tsp minced fresh ginger root
  • ¼ tsp crushed red pepper flakes
  • 2 Tb good red wine vinegar
  • ¼ C light brown sugar, packed
  • 2 Tb soy sauce (I like Tamari brand)
  • ½ C smooth peanut butter
  • ¼ C ketchup
  • 2 Tb dry sherry
  • 1½ tsp freshly squeezed lime juice
For grilled lemon chicken: Whisk together the lemon juice, olive oil, salt and pepper and thyme. Pour over chicken breasts in a nonreactive pan or in plastic resealable bag. Add chicken and marinate in the refrigerator at least 6 hours, preferably overnight. Heat the grill and cook the chicken breasts for 8-10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in ½ “ thick slices. Skewer with wooden sticks.

Grilled chicken
For the Peanut Satay Dip: Cook olive oil, sesame oil, red onion, garlic, ginger and red pepper flakes in a small heavy bottomed pan on medium heat until the onion is transparent, 10-15 minutes. 
The peanut sauce ingredients
Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry and lime juice; cook for 1 minute more. Cool and use as a dip for the grilled lemon chicken skewers.
With the peanut butter stirred in
The final product
The dip will lasts for a month in the refrigerator and freeze for up to 6 months.  How great is that! It can be used paired with so many things if, by some miracle, you have some left. Served with grilled meat – beef, pork or with raw vegetables or on your finger…well that has accidentally happened on occasion.



1 comment:

  1. Made the Satay dipping sauce to use with grilled tofu - it turned out great.