Grilled Lemon Chicken Skewers with Satay Dip

This is one of my go-to recpies for parties.  A neighbor has me make it for her parties about twice a year.  Tonight I'm taking it to book group, as it's perfect at room temperature.

I love that you cook the breasts whole and slice them to skewer.  Much easier and much prettier.  When I make it in the summer I usually lay the skewers on a bed of thyme from the garden.

From Ina Garten; The Barefoot Contessa Cookbook, 1999
serves 8-10 easily

Ingredients

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 tsp dried thyme
2 pounds boneless skinless chicken breasts
Satay Dip, recipe follows

Directions

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.

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.

Satay Dip:

1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion) (sometimes I just use a large shallot - A)
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  (lemon is just fine too - why be complicated!  -A)

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. 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.

Yield: 1 1/2 cups