Grilled Chicken with Sateay Sauce

Name: Grilled Chicken with Sateay Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Asian
Ingredients: ¾ cup Lemon (¾ cup freshly squeezed lemon juice (4-5 lemons)); ¾ cup Extra Virgin Olive Oil (¾ cup good olive oil); 2 tsp Table Salt (2 teaspoons salt); 1 tbsp Fresh thyme (1 tablespoon minced fresh thyme leaves); 2 lb Chicken Breast Fillet (2-pound boneless chicken breasts, halved and skinless); 1 tbsp Olive Oil (1-tablespoon good olive oil); 1 tbsp Sesame Oil (1-tablespoon dark sesame oil); ⅔ cup Yellow Onion (2/3-cup small-diced red onion); 1 ½ tsp Garlic (1 ½ teaspoons minced garlic); 1 ½ pieces Ginger (1 ½ minced fresh ginger root); ¼ tsp Red Pepper Flakes (¼ teaspoon crushed red wine pepper flakes); 2 tbsp Red Wine Vinegar (2 tablespoons good red wine vinegar); ¼ cup Brown Sugar (¼ cup light brown sugar packed); 2 tbsp Soy Sauce (2 tablespoons soy sauce); ½ cup Smooth Peanut Butter (½ cup smooth peanut butter); ¼ piece Ketchup (¼ ketchup); 2 tbsp Dry Sherry (2 tablespoons dry sherry); 1 tsp Lime (1-½ teaspoons freshly squeezed lime juice (I used 2 limes))

50 minAsian

Servings4

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Gluten Free
Dairy Free

Ingredients

For 4 servings

Lemon¾ cup · ¾ cup freshly squeezed lemon juice (4-5 lemons)
Extra Virgin Olive Oil¾ cup · ¾ cup good olive oil
Table Salt2 tsp · 2 teaspoons salt
Fresh thyme1 tbsp · 1 tablespoon minced fresh thyme leaves
Chicken Breast Fillet2 lb · 2-pound boneless chicken breasts, halved and skinless
Olive Oil1 tbsp · 1-tablespoon good olive oil
Sesame Oil1 tbsp · 1-tablespoon dark sesame oil
Yellow Onion⅔ cup · 2/3-cup small-diced red onion
Garlic1 ½ tsp · 1 ½ teaspoons minced garlic
Ginger1 ½ pieces · 1 ½ minced fresh ginger root
Red Pepper Flakes¼ tsp · ¼ teaspoon crushed red wine pepper flakes
Red Wine Vinegar2 tbsp · 2 tablespoons good red wine vinegar
Brown Sugar¼ cup · ¼ cup light brown sugar packed
Soy Sauce2 tbsp · 2 tablespoons soy sauce
Smooth Peanut Butter½ cup · ½ cup smooth peanut butter
Ketchup¼ piece · ¼ ketchup
Dry Sherry2 tbsp · 2 tablespoons dry sherry
Lime1 tsp · 1-½ teaspoons freshly squeezed lime juice (I used 2 limes)

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Steps

1Whisk together the lemon juice, olive oil, salt, pepper, and thyme.
2Pour over the chicken breasts in a large bowl.
3Cover and marinate in the refrigerator for 6 hours or overnight. (The longer the chicken marinates, the better it will taste).
4Heat the grill and cook the chicken breasts for 10 minutes on each side, until just cooked through.
5Remove from the grill, cover and let stand for a couple of minutes before serving.
6For the Satay Sauce
7Cook 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.
8In a bowl whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry and lime juice.
9Add to the onion mixture and cook for 1 minute.
10Cool and use alongside the chicken.