|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Lemons and Blossoms
Art Print
Hall, Hampton
Buy at AllPosters.com
La Belle Cuisine
Grilled Lemon Chicken with Satay Dip
 
Barefoot Contessa
Cookbook
by Ina Garten, 1999, Clarkson Potter
Serves 8 to 10
“This is
a famous Barefoot Contessa recipe. I’d hate to have to add up how
many
millions of pounds of grilled lemon chicken we have made over the
years. We
use this as an appetizer, as shown here with a peanuty satay dip,
but we
also mix it
with vegetables and a fresh lemon vinaigrette for lunch
or serve
whole grilled chicken breasts for a delicious and healthy dinner.
The longer
you marinate
the chicken, the better.
Serve warm with Satay Dip.”
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 chicken breasts,
halved and skin removed
Whisk together the lemon juice, olive oil, salt, pepper, and
thyme. Pour
over the chicken breasts in a nonreactive bowl. Cover and
marinate in
the refrigerator for 6 hours or overnight.
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-thick slices.
Skewer with wooden sticks.
Satay Dip
Makes 1 1/2
cups
“Inspiration for this recipe came from a wonderful caterer
in Philadelphia
who wrote
The Frog Commissary Cookbook .
I love the complexity of the
flavor
in this recipe, which is
so quick to
make.”
1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry Sherry
1 1/2 teaspoons freshly
squeezed lime juice
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 to 15 minutes. Whisk in the vinegar,
sugar, soy sauce, peanut butter, ketchup, Sherry, and lime juice;
cook for 1 minute more. Cool and use as a dip…
-
We use
Kikkoman soy sauce.
-
Freshly squeezed lime juice makes all the difference.
-
You
can find dark sesame oil in Asian stores, It tastes just
like
roasted
sesame seeds rather than a plain, flavorless oil.
-
This
dip will last for a month in the refrigerator.
Featured Archive Recipes:
The Barefoot
Contessa's
Indonesian Ginger Chicken
The Barefoot Contessa's
Parmesan Chicken Sticks
Beef Saté
with Spicy Szechwan Sauce
Cajun Chicken Morsels
Grilled Tequila-Lime
Chicken
Hot Pepper Wings with Cilantro Sour Cream
Index - Appetizer Recipe Archives
Index - Poultry Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif){kind=small}
