grilled lemon chicken
This chicken is a staple in our house. And whenever I make it for company, it is a definite crowd-pleaser. Especially with the satay dip. One of the reasons I love it so much is because of it’s flexibility. It suits a more upscale type occasion, such as New Years and it also fits perfectly nestled among other dishes at a barbeque. It’s a peanut-free and soy free adaption from Ina Garten’s Barefoot Contessa cookbook.
1/2 cup lemon juice
1/2 cup good olive oil
1 tsp salt
1/2 tsp pepper
2 whole fresh thyme sprigs or 1 large bunch
3 medium size organic boneless, skinless chicken breasts (or 4 smaller ones)
- Whisk together lemon juice, oil salt pepper, and thyme. Place chicken in bowl and pour marinade over chicken. I use a glass bowl (nonreactive). Marinate for 6-8 hours.
- Preheat grill. Grill ckicken breasts until just cooked through, about 10 minutes per side. Slice on the diagonal and serve. Or you can skewer the pieces for cleaner presentation.
1 tblsp good olive oil
1 tblsp dark sesame oil (not toasted)
1/2 cup minced shallots
2 garlic cloves, minced
2 tsp grated ginger root
1/4 tsp red pepper flakes
2 tblsp GF red wine vinegar
2 tblsp honey or agave
1/2 cup nut butter (smooth or crunchy)
1/4 cup GF ketchup
2 tsp freshly squeezed lime juice
- Saute shallots, olive oil, sesame oil, garlic, ginger and pepper flakes in a saucepan for no more than 7-10 minutes.
- Whisk remaining ingredients together in a separate bowl.
- Add nut butter mixture to saute pan, whisk until combined, about 20 seconds. Remove from heat. Cool. Use as sauce for Grilled Lemon Chicken.