grilled lemon chicken

I made a quick and yummy grilled lemon chicken the other day. It is from Ina Garten on the food network. It is supposed to have a peanut dipping sauce but I burned that when I was tending to the baby. So instead we had it on a spinach salad mix and I made a quick asian vinagerette to top it. It was delicious. I am posting the chicken and dipping sauce recipe but can't review the sauce. I am also posting the dressing at the bottom.

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, or 1/2 teaspoon dried thyme
* 2 pounds boneless chicken breasts, halved and skin removed
* Satay Dip, recipe follows

Directions

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. Grill 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 and serve with Satay Dip.

Satay Dip:

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, brown 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.

Asian Vinaigrette

2 Tablespoons peanut or olive oil
2 Tablespoons rice vinegar
1 teaspoon soy sauce
1/4 teaspoon sesame oil
1 teaspoon sugar (or to taste)

Whisk all ingredients together.