Grilled Lemon Chicken

3/4 c. lemon juice
3/4 c. olive oil
2 tsp. salt
1 tsp. black pepper
1 Tbsp. minced fresh thyme leaves or 1/2 tsp. dried
2 lbs. boneless, skinless split chicken breasts (about 6)

SATAY DIP
1 Tbsp. olive oil
1 Tbsp. dark sesame oil
2/3 c. small-dices red onion
1 1/2 tsp. minced garlic
1 1/2 tsp. minced fresh ginger root
1/4 tsp. crushed red pepper flakes
2 Tbsp. red wine vinegar
1/4 c. light brown sugar, packed
2 Tbsp. soy sauce
1/2 c. peanut butter
1/4 c. ketchup
2 Tbsp. dry sherry
1 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.