Grilled Lemon Chicken Skewers with Satay Dip-Contessa

Barefoot Contessa cookbook,

Yield: 0 servings
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  • 1 teaspoon(s) freshly ground black pepper
  • 2 pound(s) boneless chicken breasts, halved and skin removed
  • 1 tablespoon(s) fresh thyme leaves-minced or 1/2 teaspoon dried thyme
  • 3/4 cup(s) freshly squeezed lemon juice-4 lemons
  • 3/4 cup(s) good olive oil
  • 2 teaspoon(s) kosher salt
  • satay dip-recipe follows


  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. Satay Dip:
  4. 1 tablespoon good olive oil
  5. 1 tablespoon dark sesame oil
  6. 2/3 cup small-diced red onion (1 small onion)
  7. 1 1/2 teaspoons minced garlic (2 cloves)
  8. 1 1/2 teaspoons minced fresh ginger root
  9. 1/4 teaspoon crushed red pepper flakes
  10. 2 tablespoons good red wine vinegar
  11. 1/4 cup light brown sugar, packed
  12. 2 tablespoons soy sauce
  13. 1/2 cup smooth peanut butter
  14. 1/4 cup ketchup
  15. 2 tablespoons dry sherry
  16. 1 1/2 teaspoons freshly squeezed lime juice

  17. 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.

  18. Yield: 1 1/2 cups
February 2011

This recipe is a personal recipe added by Kimberly007 and has not been tested or endorsed by MyRecipes.

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