It is HOT!!!! I am talking nasty, humid, you don't want to do anything hot in Dallas right now. This time of year... with this weather ... it is hard to be inspired to cook. This dish, however is always a hit. We love it. You can grill the chicken early and serve it at room temp, cold or right from the grill. This is a great dish to make for company, as an appetizer or just when you want something fresh and cool for a hot summer day!
everyone is just trying to stay cool!
Ina Garten is one of my all time favorite cook book authors. Her recipes are solid! I add or subtract a little here or there but really I keep to them. Thanks Ina for being such a great cook and sharing. This recipe has saved me on so many levels!
Ina Garten's Grilled Lemon Chicken the barefoot contessa cookbook
3/4 cup fresh squeezed lemon juice (I have to say don't use the stuff from a bottle - fresh lemons are so worth it)
3/4 cup good olive oil
2 tsp kosher salt
1 tbls fresh thyme leaves (you can use dried here too just reduce the amount)
2 lbs boneless chicken breasts
I add fresh cilantro to this marinade too. I also add garlic and I substitute lime for the lemon many times.
Whisk together the lemon juice, olive oil, salt, pepper and thyme and pour it over the chicken and marinate for 3 - 6 hours or so. Grill the chicken breasts whole or cut into strips. If you are going to grill the chicken on the skewers soak your wooden skewers in water for at least and hour. Serve with peanut sauce and fresh lemon. Enjoy and thanks wonderful Ina!
Here comes the delicious satay sauce ...
Satay dip or Peanut Sauce (to die for) by ina garten
kids love this! I love this! It is worth all of the fresh ingredients!
1 tbls olive oil
1 tbls dark sesame oil
2/3 cup diced red oinion (I use a shallot instead of the onion and the garlic and love it)
2 cloves garlic minced
1 - 2 tsp minced fresh ginger
1/4 - 1/2 red pepper flakes
2 tbls red wine vinegar (I have used sherry vinegar and rice wine vinegar too)
1/4 cup brown sugar
2 tbls soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tbls dry sherry
the juice of 1/2 lime
Heat the olive oil, sesame oil, red onion & garlic, ginger root, and red pepper flakes in a small pot until the oinion is translucent and soft. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice and cook for another minute or 2. Let cool. This dip will last for some time in the refrigerator so consider doubling it and keeping some on hand.