Grilled Lemon Chicken Skewers With Satay Dip Recipes

Steps:

• 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.
• 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.
• 1 tablespoon good olive oil
• 1 tablespoon dark sesame oil
• 2/3 cup small-diced red onion (1 small onion)
• 1 1/2 teaspoons minced garlic (2 cloves)
• 1 1/2 teaspoons minced fresh ginger root
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons good red wine vinegar
• 1/4 cup light brown sugar, packed
• 2 tablespoons soy sauce
• 1/2 cup smooth peanut butter
• 1/4 cup ketchup
• 2 tablespoons dry sherry
• 1 1/2 teaspoons freshly squeezed lime juice
• 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.
• Yield: 1 1/2 cups

Steps:

• 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, 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.

Steps:

• In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

Steps:

• Take the mini chicken fillets and slice any large ones into fingersize lengths. Mix with the soy and sweet chilli sauces. Thread onto skewers, then place on a baking tray lined with baking parchment, cover with cling film and freeze.
• To serve, defrost in the fridge overnight and cook at 200C/180C fan/gas 6 for 10-12 mins or until cooked through. For the dip, combine the peanut butter and coconut milk. Scatter the skewers with coriander leaves and chopped peanuts, if you like. Serve with the dip.

Steps:

• Cut approx 3cm (1.2in) from the lemongrass (not the hard white part, the other end). Finely chop.
• Combine chopped lemongrass, peanut oil, lime rind and coriander in a shallow non-reactive dish.
• Cut each chicken breast into 4, and thread onto lemongrass skewers. The lemongrass skewers may bend, if this happens carefully use a knife to cut a slit into the chicken - it should thread on easily now.
• Place skewers in with marinade and turn to fully coat.
• Cover and marinade for 3 hours or overnight.
• Cook skewers on lightly oiled bbq until chicken is browned and cooked through.
• Combine dressing ingredients in a screw top jar and shake to combine.
• Serve chicken skewers over rice (optional) and top with dressing.

Steps:

• Put wooden skewers in a shallow dish and cover with water. Let soak for 20 minutes.
• Place chicken strips into a bowl. Combine soy sauce, tomato sauce, peanut oil, garlic, pepper, and cumin in a small bowl; mix to combine. Pour over chicken strips and mix so chicken is well coated on all sides. Marinate for 15 minutes.
• Meanwhile, make the peanut sauce. Add 1 tablespoon oil to a hot skillet over medium-high heat. Add onion and garlic. Cook and stir until onion is soft and translucent, about 4 minutes. Add peanut butter, sugar, soy sauce, and water. Mix well. Cook until sauce has thickened slightly, about 5 minutes. Add lemon juice and remove from heat.
• Preheat an outdoor grill for high heat and lightly oil the grate. Thread each chicken strip onto a skewer.
• Place skewers on the preheated grill and cook for a total of 10 minutes, flipping once halfway through cooking. Serve the satay skewers immediately with the peanut sauce for dipping.

Steps:

• In a large non-reactive bowl, whisk together all ingredients and add chicken to coat.
• Cover and marinate in the refrigerator for a minimum of 6 hours to overnight.
• Over a hot grill, cook chicken breasts for 10 minutes on each side, until just cooked through.
• Cool slightly, slice and serve.
• At this point, you may skewer with wooden skewers and serve with satay dip, if desired.