grilled lemon chicken with satay dip (Barefoot Contessa)

Grilled Lemon Chicken

3/4 cup freshly squeezed lemon juice
3/4 cup olive oil
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)

2 lbs. boneless chicken breast

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

Grill until cooked through- can be put on skewers to make a nice appitizer


Satay Dip

1 tablespoon of olive oil
1 tablespoon of dark sesame oil
2/3 cup small diced red onion
1 1/2 teaspoon minced garlic
1 1/2 teaspoon minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons of good red wine vinegar
1/4 cup light brown sugar packed
2 tablespoons soy sauce
1/4 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry (I didn't use this)
1 1/2 teaspoons freshly squeezed lime juice (this makes the dip!)

Cook olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small pan on medium heat until onion is transparent. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry and lime juice. cook for 1 more minute. Cool and use as a dip