Grilled Chicken Skewers With Satay Dip

Submitted by Chef #371403

"chicken with peanut butter"

 

• Ready In: 1hr
• Ingredients: 19
• Serves: 8

ingredients

• Chicken Marinade

• 177.44 ml fresh lemon juice (4 lemons)
• 177.44 ml olive oil
• 9.85 ml kosher salt
• 4.92 ml fresh ground black pepper
• 14.79 ml minced fresh thyme (or 1/2 teaspoon dried)
• 907.18 g boneless skinless chicken breasts (halved)

• Satay dip

• 14.79 ml olive oil
• 14.79 ml dark sesame oil
• 157.80 ml diced red onion
• 7.39 ml minced garlic
• 7.39 ml minced fresh ginger
• 1.23 ml crushed red pepper flakes
• 29.58 ml red wine vinegar
• 59.14 ml light brown sugar, packed
• 29.58 ml soy sauce
• 118.29 ml creamy peanut butter
• 59.14 ml ketchup
• 29.58 ml dry sherry
• 7.39 ml fresh lime juice

directions

1. Whisk together: lemon juice, olive oil, salt, pepper and thyme.
2. Pour over the chicken breasts in a glass bowl. Cover and marinate in the refridgerator for 6 hours or overnight.
3. To make the Satay dip: cook the olive oil, sesame oil red onion, garlic, ginger root and red pepper flakes in a small pot on medium heat until the onion is transparent (10 - 15 minutes). Whisk in vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry and lime juice and cook for another minute. Cool and use as dip for chicken skewers.
4. To cook the chicken: Grill the chicken breast for 10 minutes on each side until cooked through.
5. Cool slightly and cut chicken diagonally in 1/2 inch thick slices.
6. Skewer chicken strips with wooden skewers and serve with Satay dip.