Whisk together the lemon juice, olive oil, salt, pepper,
and thyme. Pour over the chicken breasts in a non-
reactive 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 ½ inch thick slices. Skewer with wooden
sticks.

3/4 cup lemon juice, freshly squeezed
3/4 cup olive oil

Per Serving (excluding unknown
items): 474 Calories; 33g Fat
(62.7% calories from fat); 31g
Protein; 14g Carbohydrate; 2g
Dietary Fiber; 66mg Cholesterol;
968mg Sodium.  Exchanges: 0
Grain(Starch); 4 Lean Meat; 1/2
Vegetable; 0 Fruit; 6 Fat; 1/2 Other
Carbohydrates.

2 teaspoons kosher salt
1 teaspoon freshly ground black

pepper
1 tablespoon fresh thyme leaves,
minced (1/2 teaspoon dried)
2 pounds boneless skinless chicken
breasts, halved and skin removed
Satay Dip

Cuisine: Appetizers and
Desserts

1 tablespoon good olive oil
1 tablespoon dark sesame oil

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 more minute. Cool and use as a dip for Grilled
Lemon Chicken skewers.

Per Serving (excluding unknown
items): 1305 Calories; 93g Fat
(62.1% calories from fat); 37g
Protein; 92g Carbohydrate; 11g
Dietary Fiber; 0mg Cholesterol;
3392mg Sodium.  Exchanges: 1
1/2 Grain(Starch); 4 Lean Meat; 2
1/2 Vegetable; 0 Fruit; 16 1/2 Fat;
3 1/2 Other Carbohydrates.

2/3 cup red onion, small diced
1/2 teaspoon garlic, minced

1/2 teaspoon fresh ginger, minced
1/4 teaspoon crushed red pepper
2 tablespoons 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
1/2 teaspoon lemon juice, freshly

Cuisine: Appetizers and
Desserts