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?   

 

 

LEMON CHICKEN

• 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.

 

PEANUT SAUCE

• 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.