Grilled Lemon Chicken With Satay Dip Food

GRILLED CHICKEN SKEWERS WITH LEMON AND HONEY

Grilled Chicken Skewers with Lemon and Honey image

Provided by Giada De Laurentiis

Time 45m

Yield about 17 skewers

Number Of Ingredients 11

Ingredients

1/4 cup Greek yogurt
1 tablespoon mayonnaise
1 teaspoon zaatar
1/4 teaspoon kosher salt
1 teaspoon grated lemon zest (from 1 lemon)
2 tablespoons lemon juice (from 1 large lemon)
2 tablespoons raw honey
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 tablespoon coriander seeds, toasted and cracked
2 boneless, skinless chicken breasts (about 1 1/4 pounds)

Steps:

For the sauce: In a small bowl, whisk together the yogurt, mayonnaise, zaatar and salt. Set aside.
For the chicken: In a medium bowl, whisk together the lemon zest, lemon juice, honey, olive oil, salt and coriander seeds. Slice the chicken breasts lengthwise into 1/3-inch strips; add to the bowl and toss to coat. Let sit at room temperature for about 15 minutes to marinate.
Preheat a grill pan over medium heat. Thread the chicken strips onto 8-inch skewers. Grill for about 4 minutes per side, until the chicken is cooked through and golden brown. Remove to a platter. Serve warm with the dipping sauce.

MY FAVORITE GRILLED LEMON CHICKEN

My Favorite Grilled Lemon Chicken image

Ina Garten's fantastically EASY (we won't forget flavorful and juicy!) grilled lemon chicken. Recipe from The Barefoot Contessa Cookbook. (I love to serve this with a crisp green salad and a glass of white wine. -Yum!) Time does not include marinating hours

Provided by hollyfrolly

Categories Chicken Breast

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup lemon juice, fresh squeezed (4 lemons)
3/4 cup extra virgin olive oil
1 tablespoon fresh thyme, minced (or 1/2 teaspoon dried)
2 lbs boneless skinless chicken breasts
2 teaspoons salt, kosher
1 teaspoon fresh ground black pepper

Steps:

In a large non-reactive bowl, whisk together all ingredients and add chicken to coat.
Cover and marinate in the refrigerator for a minimum of 6 hours to overnight.
Over a hot grill, cook chicken breasts for 10 minutes on each side, until just cooked through.
Cool slightly, slice and serve.
At this point, you may skewer with wooden skewers and serve with satay dip, if desired.

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