Grilled Chicken with Sateay Sauce

Grilled Chicken with Sateay Sauce

Grilled Chicken with Sateay Sauce

45 minutes

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Details
  • Servings:   4
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   19 Points
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Cuisine
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • ¾ cup freshly squeezed lemon juice (4-5 lemons)
  • ¾ cup good olive oil
  • 2 teaspoons salt
  • 1 tablespoon minced fresh thyme leaves
  • 2-pound boneless chicken breasts, halved and skinless
  • 1-tablespoon good olive oil
  • 1-tablespoon dark sesame oil
  • 2/3-cup small-diced red onion
  • 1 ½ teaspoons minced garlic
  • 1 ½ minced fresh ginger root
  • ¼ teaspoon crushed red wine pepper flakes
  • 2 tablespoons good red wine vinegar
  • ¼ cup light brown sugar packed
  • 2 tablespoons soy sauce
  • ½ cup smooth peanut butter
  • ¼ ketchup
  • 2 tablespoons dry sherry
  • 1-½ teaspoons freshly squeezed lime juice (I used 2 limes)
Instructions

Whisk together the lemon juice, olive oil, salt, pepper, and thyme.

Pour over the chicken breasts in a large bowl.

Cover and marinate in the refrigerator for 6 hours or overnight. (The longer the chicken marinates, the better it will taste).

Heat the grill and cook the chicken breasts for 10 minutes on each side, until just cooked through.

Remove from the grill, cover and let stand for a couple of minutes before serving.

For the Satay Sauce

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.

In a bowl whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry and lime juice.

Add to the onion mixture and cook for 1 minute.

Cool and use alongside the chicken.

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