Thursday, September 13, 2012

Lemon Chicken & Peanut Sauce

I love, love, love these two dishes.  They are so good together.  They are pretty easy and so flavorful.  A super bonus is that the peanut sauce is good for a MONTH in the fridge.  I love that.  Once again, we have Ina to thank for two fabulous recipes.  What would we do without her?   
  • 3/4 cup freshly squeezed lemon juice (4 lemons)
  • 3/4 cup olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4-5 garlic cloves, minced
  • chicken tenderloins

Place lemon juice, olive oil, salt, pepper, and garlic in gallon-sized Ziploc bag.

Add chicken and toss in bag to coat evenly. 

Marinate in the refrigerator for 6 hours or overnight.

Grill the chicken on each side, until just cooked through.


  • 1 tablespoon olive oil
  • 1 tablespoon 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 red wine vinegar
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons soy sauce
  • 1/2 cup smooth peanut butter
  • 1/4 cup ketchup
  • 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, and lime juice

Cook for 1 more minute.

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

Yield: 1 1/2 cups

Source:  slightly modified from Ina Garten.

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