Chicken:
3/4 cup freshly squeezed lemon juice (4 lemons)
¾ cup extra-virgin olive oil
2 tsp. salt
1 tsp. freshly ground pepper
1 Tbsp. minced fresh thyme leaves or ½ tsp. dried thyme
2 lbs., skinless, boneless chicken breasts, halved (8 breasts)
Dip:
1 Tbsp. extra-virgin olive oil
1 Tbsp. dark sesame oil
2/3 cup diced red onion (1 small onion)
2 cloves garlic, minced
1 ½ tsp. minced fresh gingerroot
¼ tsp. crushed red pepper flakes
2 Tbsp. red wine vinegar
¼ cup packed light brown sugar
2 Tbsp. soy sauce
½ cup smooth peanut butter
¼ cup ketchup
2 Tbsp. dry sherry
1 ½ tsp. fresh lime juice
To make chicken: In a large bowl, whisk together the lemon juice, olive oil, salt, pepper, and thyme. Add chicken breasts and turn to coat. Cover and marinate, turning occasionally, in refrigerator 6 hours or overnight.
To make dip: In a 10 inch skillet over medium heat, cook olive oil, sesame oil, red onion, garlic, ginger, and red pepper 10 minutes, or until onion is softened. Whisk in vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice and cook 1 minute longer. Transfer to a bowl and let cool to room temperature. This makes 1 ½ cups dip.
Heat a charcoal or gas grill and cook chicken 10 minutes on each side, or until just cooked through. Cool slightly and cut diagonally into ½ inch-thick slices. Put each slice on a 7-inch bamboo skewer. Place the bowl of dip in the center of a platter, and arrange chicken around the bowl, or transfer dip to individual plastic cups with 1 skewer dipped in each. 8 servings
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