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Grilled Lemon Chicken Skewers with Satay Dip
Cummulative Rating
Servings
Makes 4-6 servings.
Difficulty
Easy |
Ingredients
For the chicken:
Juice of 1/2 lemon
2 Tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon fresh rosemary, chopped
1 garlic clove, minced
Dash of hot red pepper flakes
4 boneless, skinless chicken breast halves, pounded to an even thickness
For the Satay dip:
1/2 Tablespoon olive oil
1/2 Tablespoon sesame oil
2 large shallots, minced
1 garlic clove, minced
3/4 teaspoon fresh ginger, minced
1/8 teaspoon hot red pepper flakes
1 Tablespoon red wine vinegar
1 Tablespoon gf soy sauce
1/4 cup smooth peanut butter
2 Tablespoons gf ketchup
1 Tablespoon dry white wine
Salt and freshly ground black pepper to taste
Fresh lime juice |
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Directions
Make the chicken:
Whisk together the lemon juice, olive oil, salt, freshly ground black pepper, minced garlic, hot red pepper flakes and rosemary. Place the chicken breasts in a large zip lock bag and pour the marinade into the bag. Seal the bag and marinate the chicken for 6 hours or overnight.
Prepare a grill. Cook the chicken breasts for about 10 minutes per side or until cooked through. Cool slightly and cut into 1/2 inch thick diagonal slices. Skewer with wooden sticks (tent with foil to keep warm).
Make the Satay sauce:
Place the olive oil, sesame oil, shallots, garlic, ginger and hot red pepper flakes in a small saucepan. Cook on medium heat, stirring occasionally until the shallots are softened, about 5 minutes. Whisk in the vinegar, sugar, gf soy sauce, peanut butter, gf ketchup, and dry white wine. Adjust seasonings to taste with salt, freshly ground black pepper and squeeze of lime juice. Continue to cook for 5 minutes. Remove from the heat and let cool slightly.
Serve sauce alongside chicken skewers. |
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