Chicken: Process first 7 ingredients in a blender until smooth, stopping to scrape down the sides. Reserve ¼ cup of the lemon mixture and chill. Place chicken in a shallow dish or a zip lock freezer bag. Pour remaining lemon mixture over chicken. Cover or seal, and chill at least two hours, turning chicken occasionally. Remove chicken from marinade, discarding marinade. Grill chicken over hot coals for 30 minutes or until tender, basting chicken frequently with reserved lemon mixture. Alternatively, broil 7 inches from heat for 11 to 12 minutes on each side or until tender basting chicken frequently with reserved lemon mixture. Cool slightly and cut diagonally into ½-inch thick slices. Skewer with wooden sticks. Serve with Satay DipYield: 6 servings. Satay Dip: Cook the olive oil, sesame oil, red onion, garlic, ginger, 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 Chicken skewers. Yield: 1½ cups. |