Grilled Chicken Skewers with Satay Dip

Chicken:
½ cup vegetable oil
½ cup lemon juice
1 Tablespoon Worcestershire sauce
1/8 teaspoon hot sauce
1 small onion, chopped
2 cloves garlic, minced
1 Tablespoon Emeril's Essence or Creole Seasoning
6 chicken breasts, skinned, boned and trimmed of all fat

Satay Dip:
1 Tablespoon olive oil
1 Tablespoon dark sesame oil
1 small red onion, diced
2 cloves garlic, minced
1½ teaspoons minced fresh ginger root
¼ teaspoon crushed red pepper flakes
2 Tablespoons red wine vinegar
¼ cup light brown sugar, packed
2 Tablespoons soy sauce
½ cup smooth peanut butter
¼ cup ketchup
2 Tablespoons dry sherry
1½ teaspoons freshly squeezed lime juice

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.