Lemon Chicken with Satay Sauce

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Lemon Chicken with Satay Sauce

Chicken is always a great dish to prepare. The possibilities are endless. Any sauce marries well. Left over are always better the next day.

Tonight I was in the mood for chicken so I can have some leftovers to put on my son lunch box tomorrow, as well as to enjoy them at lunch time.

Lemon chicken with satay sauce.  An old-time favorite and always received well by my family.

The chicken requires to be marinated for a few hours before cooking it, therefore may I suggest preparing the marinate the night before and leaving it in the refrigerator overnight. The lemon-oil mixture will tenderize the chicken and lessen the cooking time.  In my case I used chicken breasts and tights.

Usually we grill the chicken, however last night I broil it and then finished it in the oven at 450 for 10 minutes.

Boiled potatoes, smashed and sautéed in oil was a fun change for us.  A nice crisp salad a must.

From my last trip to the market, we purchased some wonderful mangoes. they are just perfectly ripe and  I just could not pass up a great opportunity to prepare them  again with lime and rum.

 

Bon Appetit!!

Giangi

 

 

Tonight’s August 29, 2012 dinner:

Grilled Lemon Chicken with Satay Sauce

Sautéed Potatoes

Green Salad with vinaigrette

Mangoes with Rum and Vanilla Ice Cream

 

 

 

 

GRILLED LEMON CHICKEN

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 skin removed

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 marinate, 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.

SATAY SAUCE

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)

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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