Grilled Chicken with Sateay Sauce

December 11, 2024

45

medium

4

  1. Marinate the Chicken:
    • In a large bowl, whisk together lemon juice, olive oil, salt, pepper, and thyme.
    • Add the chicken breasts, ensuring they are evenly coated with the marinade.
    • Cover and refrigerate for at least 6 hours, or overnight for deeper flavor.
  2. Grill the Chicken:
    • Preheat the grill to medium-high heat.
    • Remove the chicken from the marinade and place it on the grill.
    • Cook for approximately 10 minutes per side, or until the chicken is cooked through with clear juices.
    • Remove the chicken from the grill, cover with foil, and let it rest for a few minutes before serving.
  3. Prepare the Satay Sauce:
    • Heat olive oil and sesame oil in a small, heavy-bottomed pot over medium heat.
    • Add red onion, garlic, ginger root, and red pepper flakes. Sauté for 10-15 minutes, or until the onion is translucent and fragrant.
    • In a bowl, whisk together vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice.
    • Add the whisked mixture to the pot with the onions and stir well.
    • Cook for 1 minute, allowing the flavors to meld.
  4. Cool and Serve:
    • Allow the satay sauce to cool slightly before serving.
    • Serve the grilled chicken with the satay sauce on the side or drizzled on top. Enjoy!

Reviews

Ingredients:

Adjust Servings
0.75cup lemon juice freshly squeezed, (4-5 lemons)
0.75cup olive oil good
2teaspoons salt
1tablespoon thyme leaves fresh, minced
2pound chicken breasts boneless, skinless, halved
1tablespoon olive oil good
1tablespoon sesame oil dark
0.6666667cup small-diced onion red
1.5teaspoons garlic minced
1.5 ginger root fresh, minced
0.25teaspoon red wine pepper flakes crushed
2tablespoons red wine vinegar good
0.25cup brown sugar light, packed
2tablespoons soy sauce
0.5cup smooth peanut butter
0.25 ketchup
2tablespoons sherry dry
1teaspoons lime juice freshly squeezed, (I used 2 limes)

Directions

1.
Marinate the Chicken
1. In a large bowl, whisk together lemon juice, olive oil, salt, pepper, and thyme. | 2. Add the chicken breasts, ensuring they are evenly coated with the marinade. | 3. Cover and refrigerate for at least 6 hours, or overnight for deeper flavor.
Mark as complete
2.
Grill the Chicken
1. Preheat the grill to medium-high heat. | 2. Remove the chicken from the marinade and place it on the grill. | 3. Cook for approximately 10 minutes per side, or until the chicken is cooked through with clear juices. | 4. Remove the chicken from the grill, cover with foil, and let it rest for a few minutes before serving.
Mark as complete
3.
Prepare the Satay Sauce
1. Heat olive oil and sesame oil in a small, heavy-bottomed pot over medium heat. | 2. Add red onion, garlic, ginger root, and red pepper flakes. Sauté for 10-15 minutes, or until the onion is translucent and fragrant. | 3. In a bowl, whisk together vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice. | 4. Add the whisked mixture to the pot with the onions and stir well. | 5. Cook for 1 minute, allowing the flavors to meld.
Mark as complete
4.
Cool and Serve
1. Allow the satay sauce to cool slightly before serving. | 2. Serve the grilled chicken with the satay sauce on the side or drizzled on top. Enjoy!
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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