Servings: Makes 8 servings (1 1/2 cups dip)
Ingredients 3/4 cup freshly squeezed lemon juice (4 lemons)3/4 cup extra-virgin olive oil2 teaspoons salt1 teaspoon freshly ground pepper1 tablespoon minced fresh thyme leaves or 1/2 teaspoon dried thyme2 pounds skinless boneless chicken breasts , halved (8 breasts)1 tablespoon extra-virgin olive oil1 tablespoon dark sesame oil2/3 cup diced red onion (1 small onion)2 cloves garlic , minced1 1/2 teaspoon minced fresh gingerroot1/4 teaspoon crushed red pepper flakes2 tablespoons red wine vinegar1/4 cup ' ' packed light brown sugar2 tablespoons soy sauce1/2 cup smooth peanut butter1/4 cup ketchup2 tablespoons dry sherry1 1/2 teaspoon freshly squeezed lime juice
In a large bowl, whisk together lemon juice, olive oil, salt, pepper and thyme. Add chicken breasts and turn to coat. Cover and marinate, turning occasionally, in refrigerator 6 hours or overnight.
In a 10-inch skillet over medium heat, cook olive oil, sesame oil, red onion, garlic, gingerroot and red pepper flakes 10 minutes, or until onion is softened. Whisk in vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry and lime juice, and cook 1 minute longer. Transfer to a bowl and let cool to room temperature.
Heat a charcoal grill and cook chicken 10 minutes on each side, or until just cooked through. Cool slightly and cut diagonally into 1/2-inch-thick slices. Put each slice on a 7-inch bamboo skewer.
Place the bowl of dip in the center of a platter, and arrange chicken around the bowl, or transfer dip to individual plastic cups with 1 skewer dipped in each.