Grilled Lemon Chicken
- Number of Servings: 8
Ingredients
3/4 c. lemon juice3/4 c. olive oil2 tsp. salt1 tsp. black pepper1 Tbsp. minced fresh thyme leaves or 1/2 tsp. dried2 lbs. boneless, skinless split chicken breasts (about 6)SATAY DIP1 Tbsp. olive oil1 Tbsp. dark sesame oil2/3 c. small-dices red onion1 1/2 tsp. minced garlic1 1/2 tsp. minced fresh ginger root1/4 tsp. crushed red pepper flakes2 Tbsp. red wine vinegar1/4 c. light brown sugar, packed2 Tbsp. soy sauce1/2 c. peanut butter1/4 c. ketchup2 Tbsp. dry sherry1 1/2 tsp. lime juice
Whisk together lemon juice, olive oil, salt, pepper and thyme; pour over chicken breasts. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat charcoal grill and cook chicken for 10 minutes on each side, or until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks (lengthwise).
To prepare the Satay Dip, place olive oil, sesame oil, red onion, garlic, ginger and red pepper flakes in a pot and cook over medium heat until onion is transparent, 10-15 minutes. Whisk in remaining ingredients; cook for 1 more minute. Let cook. Serve dip with chicken skewers.
Yield: 6 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ALDZIEDZ.
Heat charcoal grill and cook chicken for 10 minutes on each side, or until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks (lengthwise).
To prepare the Satay Dip, place olive oil, sesame oil, red onion, garlic, ginger and red pepper flakes in a pot and cook over medium heat until onion is transparent, 10-15 minutes. Whisk in remaining ingredients; cook for 1 more minute. Let cook. Serve dip with chicken skewers.
Yield: 6 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ALDZIEDZ.
Nutritional Info Amount Per Serving
- Calories: 475.7
- Total Fat: 32.3 g
- Cholesterol: 65.7 mg
- Sodium: 1,076.5 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 1.4 g
- Protein: 30.7 g
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