Like all of the recipes I’ve tried of Ina’s, this satay recipe is wonderful. The chicken is lemony and delicious as is, but if you love satay, then make the sauce and enjoy this summery meal. The sauce and marinade can be prepared a day in advance, which makes this meal really easy to get on the table during the week.

Grilled Lemon Chicken Skewers with Satay Dip

Originally from Ina Garten

Serves 4

PREP 25 minutes

COOK 35 minutes

INGREDIENTS

Marinade

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

1 tablespoon good olive oil

1 tablespoon dark sesame oil

2/3 cup small-diced red onion (1 small onion)

1 1/2 teaspoons minced garlic (2 cloves)

1 1/2 teaspoons minced fresh ginger root

1/4 teaspoon crushed red pepper flakes

2 tablespoons good red wine vinegar

1/4 cup light brown sugar, packed

2 tablespoons soy sauce

1/2 cup smooth peanut butter

1/4 cup ketchup

2 tablespoons dry sherry

1 1/2 teaspoons freshly squeezed lime juice

INSTRUCTIONS

1. 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.

2. 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.

3. Make the dip: 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.

4. 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. Makes 1 1/2 cups