Ingredients

• 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
• 2 pounds boneless chicken breasts, halved and skin removed
• Satay Dip, recipe follows

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Instructions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. 1 tablespoon good olive oil
5. 1 tablespoon dark sesame oil
6. 2/3 cup small-diced red onion (1 small onion)
7. 1 1/2 teaspoons minced garlic (2 cloves)
8. 1 1/2 teaspoons minced fresh ginger root
9. 1/4 teaspoon crushed red pepper flakes
10. 2 tablespoons good red wine vinegar
11. 1/4 cup light brown sugar, packed
12. 2 tablespoons soy sauce
13. 1/2 cup smooth peanut butter
14. 1/4 cup ketchup
15. 2 tablespoons dry sherry
16. 1 1/2 teaspoons freshly squeezed lime juice
17. 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.
18. Yield: 1 1/2 cups