1/4 cup light brown sugar, packed, 2 TBS dry sherry
2 TBS soy sauce, 1/4 c. ketchup
1/2 cup smooth peanut butter, 1-1/2 fresh lime juice
Instructions
Chicken- Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreacive bowl. Cover and marinate in the refrigerator for 6 hrs or overnight. Heat a charcoal grill and cook the chicken for 10 min. on each side, until just cooked thru. Cool slightly and cut diagonally in 1/2 inch thick slices. Skewer with wooden sticks.
For satay dip-
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, 10-15 min. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more min. Cool and use as a dip for Grilled Lemon Chicken skewers.
Originally Submitted
9/12/2009
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