Grilled lemon chicken skewers with satay dip

  • Preparation Time25 mins
  • Cooking Time35 mins
  • Serves8
  • DifficultyEasy

For the chicken skewers

185ml freshly squeezed lemon juice
185ml good olive oil
2 tsps salt
1 tsp freshly ground black pepper
1 tbsp minced fresh thyme leaves, or 1/2 tsp dried thyme
900g boneless chicken breasts, halved and skin removed
Satay dip, recipe follows

For the satay dip

15ml good olive oil
15ml dark sesame oil
1 red onion, finely diced
1 1/2 tsps minced garlic
1 1/2 tsps minced fresh ginger root
1/4 tsp crushed chilli flakes
30ml good red wine vinegar
50g light brown sugar, packed
30ml soy sauce
100g smooth peanut butter
50ml ketchup
30ml dry sherry
1 1/2 tsps freshly squeezed lime juice
1) 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 6 hours or overnight.

2) Preheat a griddle, medium-high.

3) Griddle the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1cm thick slices.

4) Skewer with wooden sticks and serve with satay dip.

For the satay dip:
1) 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.

2) Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute.

3) Cool and use as a dip for the chicken skewers.

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