Grilled Lemon Chicken with Satay Sauce

My Sister In-Law, Deb Edwards made this for the group up at Bambi's Resort. Her husband Mike grilled the chicken. It was great. She said the original recipe came from the "The Barefoot Contessa" cook book.
Grilled Lemon ChickenIngredients:3/4 cup freshly squeezed lemon juice (4 lemons)3/4 cup good olive oil2 teaspoons kosher salt1 teaspoon freshly ground black pepper1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)2 pounds boneless, skinless chicken breasts
Directions:Whisk together lemon juice, olive oil, salt, pepper, and thyme.Pour over the chicken breasts in a nonreactive bowl.Cover and marinate in the refrigerator at least 6 hours or overnight. (The longer you marinate the chicken, the better.)Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through.Cool slightly and cut diagonally in 1/2 inch slices.Skewer with wooden sticks.Serve with Satay Dipping Sauce(A different spin on this is to cut the chicken in strips ahead of time, marinate, then skewer them and grill them that way.)Serves: 8 – 10
Satay Dipping Sauce
Ingredients:1 tablespoon good olive oil1 tablespoon dark sesame oil2/3 c small-diced red onion (1 small onion)1 1/2 teaspoon minced garlic (2 cloves)1 1/2 teaspoon minced fresh ginger root1/4 teaspoon crushed red pepper flakes2 tablespoon good red wine vinegar1/4 cup light brown sugar, packed2 tablespoon soy sauce1/2 cup smooth peanut butter1/4 cup ketchup2 tablespoon dry sherry1 1/2 teaspoon freshly squeezed lime juice
Directions: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, 10-15 minutes.Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute.Cool and use as a dip for Grilled Lemon Chicken Skewers.
Makes 1 1/2 Cups