Grilled Lemon Chicken with Satay Sauce

My Sister In-Law, Deb Edwards made this for the group up at Bambi's Resort. Her husband Mike grilled the chicken. It was great. She said the original recipe came from the "The Barefoot Contessa" cook book.

Grilled Lemon Chicken

Ingredients:
3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
2 pounds boneless, skinless chicken breasts

Directions:
Whisk together lemon juice, olive oil, salt, pepper, and thyme.
Pour over the chicken breasts in a nonreactive bowl.
Cover and marinate in the refrigerator at least 6 hours or overnight. (The longer you marinate the chicken, the better.)
Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through.
Cool slightly and cut diagonally in 1/2 inch slices.
Skewer with wooden sticks.
Serve with Satay Dipping Sauce
(A different spin on this is to cut the chicken in strips ahead of time, marinate, then skewer them and grill them that way.)
Serves: 8 – 10

Satay Dipping Sauce

Ingredients:
1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 c small-diced red onion (1 small onion)
1 1/2 teaspoon minced garlic (2 cloves)
1 1/2 teaspoon minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoon good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoon soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoon dry sherry
1 1/2 teaspoon freshly squeezed lime juice

Directions:
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, 10-15 minutes.
Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute.
Cool and use as a dip for Grilled Lemon Chicken Skewers.

Makes 1 1/2 Cups