Grilled Lemon Chicken with Satay Dip

Chicken

¾ fresh lemon juice

¾ olive oil

2 t salt

1 t pepper

1 T minced thyme leaves

1 2 lbs. boneless, skinless chicken breasts, halved

Whisk together the lemon juice, olive oil, salt, pepper and thyme. Pour over the chicken breasts. Marinate in the refrigerator at least 6 hours.

Grill chicken for ten minutes on each side. Cook slightly and cut diagonally in ½ inch thick slices. Skewer with wooden sticks.

Satay Dip

1 T olive oil

1 T sesame oil

2/3 c diced red onion

1 ½ t minced garlic

1 ½ t crushed red pepper flakes

2 T red wine vinegar

¼ c brown sugar, packed

2 T soy sauce

½ c smooth peanut butter

¼ c ketchup

2 T dry sherry

1 ½ t fresh lime juice

Cook the olive oil, sesame oil, onion, garlic, ginger root, and red pepper flakes in a small pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and serve with chicken.