Friday, June 25, 2010

Building a Nest: Grilled Lemon Chicken with Peanut Satay

One of my families favorite dishes is Ina's Grilled Lemon Chicken and Peanut Satay. I chose to use it at the baby shower because I could prepare the sauce ahead of time and the chicken has very little prep time. We grilled the chicken a few hours before the party-- it can be served cold and is still delicious. Needless to say, this recipe is a hit. The ladies at the shower loved it and I heard a few of them profess their love to the satay!

I'd definitely recommend this recipe for a nice summer meal, a party or anytime throughout the year. If you haven't tried it before, add it to your menu for this 4th of July!

Grilled Lemon Chicken with Peanut Satay
Ina Garten

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme (I forgot this)
2 pounds boneless chicken breasts, halved and skin removed
Satay Dip, recipe follows


Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip. (The chicken breasts I used were really thin so skewering didn't happen).

Satay Dip:
1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
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 juice

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. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.

Yield: 1 1/2 cups


Sorry for the blurry photo!

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