Grilled Chicken Satay
Source of Recipe
Barefoot Contessa - Ina Garten
Recipe Introduction
What a tasty item to serve guests poolside in the summer or have on your favorite family Buffet!! This is sooo tasty!! I know guests will be asking for the recipe....
List of Ingredients
¾ cup freshly squeezed lemon juice (4 lemons)
¾ cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves (½ teaspoon dried)
2 pounds boneless chicken breasts, halved and skin removedRecipe
Serves 8 to 10
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.
Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in ½–inch-thick slices. Skewer with wooden sticks.
Inspiration for this recipe came from a wonderful caterer in Philadelphia who wrote The Frog Commissary Cookbook. I love the complexity of the flavor in this recipe, which is so quick to make.
Satay Dip
Makes 1½ cups
1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1½ teaspoons minced garlic (2 cloves)
1½ teaspoons minced fresh ginger root
¼ teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
¼ cup light brown sugar, packed
2 tablespoons soy sauce
½ cup smooth peanut butter
¼ cup ketchup
2 tablespoons dry sherry
1½ teaspoons freshly squeezed lime juice
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, 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.
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