LEMON CHICKEN SKEWERS with SATAY DIP
Adapted via The Barefoot Contessa
Serves: 8 to 10
♦ 3/4 cup freshly squeezed juice (4 lemons)
♦ 3/4 cup good olive oil
♦ 2 teaspoons kosher salt
♦ 1 tsp freshly ground black pepper
♦ 1/2 tsp dried thyme (or 1 tbsp fresh, minced)
♦ 2 lbs boneless, skinless chicken breasts, trimmed of fat and cut into 1/2 –inch thick slices
For Satay Dip:
♦ 1 tbsp good olive oil
♦ 1 tbsp dark sesame oil
♦ 2/3 cup small-diced red onion (1 small onion)
♦ 1 1/2 tsp minced garlic (2 cloves)
♦ 1/2 tsp dried ginger
♦ 1/4 tsp crushed red pepper flakes
♦ 2 tbsp good red wine vinegar
♦ 1/4 cup light brown sugar, packed
♦ 2 tbsp soy sauce
♦ 1/2 cup smooth peanut butter
♦ 1/4 cup ketchup
♦ 2 tbsp dry sherry (optional – I’ve omitted this before)
♦ 2 tsp freshly squeezed lime juice
For satay dip: 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. Remove from the heat, and allow to cool. Place dip into a small bowl and use an immersion blender to reach desired consistency (can also be placed in a blender, but will be more difficult to clean I imagine); chill until ready to use (yields 1 ½ cups).
For chicken skewers: Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a non-reactive bowl. Cover and marinate in the refrigerator for no more than 4 hours.
Preheat the broiler; thread 3 to 4 pieces onto bamboo skewers (that have been soaked in water for at least 30 minutes), and arrange onto 2 sheets lined with aluminum foil. Broil the skewers (one pan at a time) about 6 inches from the heat for 10 to 15 minutes (or until cooked through); repeat with second pan of skewers. Serve immediately with Satay Dip.
Read more about this appetizer and my musical pairing by clicking HERE.