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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)

  1. 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.
  2. 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.

Satay Sauce

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

  1. Saute shallots, olive oil, sesame oil, garlic, ginger and pepper flakes in a saucepan for no more than 7-10 minutes.
  2. Whisk remaining ingredients together in a separate bowl.
  3. Add nut butter mixture to saute pan, whisk until combined, about 20 seconds. Remove from heat. Cool. Use as sauce for Grilled Lemon Chicken.
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  1. Karen Percy said:

    I remember this dish fondly! I cannot wait to try it for my family! Thanks for including it here!

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