Introduction
Lemon chicken with satay sauce is a delicious, versatile dish that’s perfect for weeknight dinners and makes excellent leftovers for lunches the next day.
Chicken is always a reliable choice—easy to prepare and adaptable to many flavors. Tonight I wanted something that would yield leftovers for my son’s lunch and still taste great at midday. This lemon chicken with satay sauce is an old favorite that my family always enjoys.
The chicken benefits from a long marinade, so I recommend preparing the marinade the night before and refrigerating the chicken overnight. The lemon and oil mixture tenderizes the meat and shortens the cooking time. In this recipe I used boneless, skinless chicken breasts, but thighs also work well.
While we usually grill the chicken, last time I broiled it and finished it in a 450°F oven for 10 minutes with great results. Serve with boiled, smashed potatoes sautéed in oil and a crisp green salad. If you have ripe mangoes on hand, a simple mango with lime and a splash of rum makes a lovely finish.
Lemon Chicken with Satay Sauce
Ingredients
- 3/4 cup freshly squeezed lemon juice
- 3/4 cup olive oil
- 2 teaspoons salt
- 1 tablespoon minced fresh thyme
- 2 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil (for sauce)
- 1 tablespoon dark sesame oil
- 2/3 cup small diced red onion
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons minced fresh ginger
- 2 tablespoons good red wine vinegar
- 1/4 teaspoon red pepper flakes
- 1/4 cup packed brown sugar
- 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
Instructions
Grilled Chicken
- Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour the mixture over the chicken breasts in a large bowl. Cover and refrigerate for 6 hours or overnight—the longer the chicken marinates, the more flavorful and tender it becomes.
- Heat the grill (or preheat broiler). If grilling, cook the chicken about 10 minutes per side until just cooked through. If broiling, broil until browned and then finish in a preheated 450°F oven for about 10 minutes, depending on thickness.
- Remove the chicken from heat, cover, and let it rest for a couple of minutes before slicing and serving.
Satay Sauce
- In a small, heavy-bottomed pot, heat the olive oil and sesame oil over medium heat. Add the red onion, garlic, ginger, and red pepper flakes. Cook, stirring occasionally, until the onion is translucent, about 10–15 minutes.
- In a separate bowl, whisk together the red wine vinegar, brown sugar, soy sauce, peanut butter, ketchup, dry sherry, and lime juice until smooth.
- Add the peanut butter mixture to the onion mixture and cook for 1 minute, stirring to combine and heat through.
- Remove from heat, allow the sauce to cool slightly, and serve alongside the sliced lemon chicken.
Nutrition
Carbohydrates: 20 g |
Protein: 38 g |
Fat: 46 g |
Saturated Fat: 7 g |
Cholesterol: 96 mg |
Sodium: 1481 mg |
Potassium: 827 mg |
Fiber: 1 g |
Sugar: 14 g |
Vitamin A: 175 IU |
Vitamin C: 17.6 mg |
Calcium: 35 mg |
Iron: 1.6 mg
Giangi’s Kitchen provides nutritional information as estimates; they are not calculated by a registered dietician.
- Course: Dinners, Poultry, Sunday Night Dinner
- Cuisine: International
Did you make this?
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