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Created by Ina Garten, from the July, 2003 issue of O, The Oprah Magazine
Makes 8 servings (1 1/2 cups dip)

INGREDIENTS
3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup extra-virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground pepper
1 tablespoon minced fresh thyme leaves or 1/2 teaspoon dried thyme
2 pounds skinless boneless chicken breasts, halved (8 breasts)
1 tablespoon extra-virgin olive oil
1 tablespoon dark sesame oil
2/3 cup diced red onion (1 small onion)
2 cloves garlic, minced
1 1/2 teaspoon minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar
1/4 cup packed light brown sugar
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 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.

Labels: Barefoot Contessa, Grilled Lemon Chicken with Satay Dip, Ina Garten, The Oprah Magazine

Print PDF of recipe here.

Recipe courtesy of Barefoot Contessa

3 small red onions
1/4 cup plus 2 tablespoons good balsamic vinegar
1 cup good olive oil
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons minced shallots (about 2 large)
2 teaspoons Dijon mustard
1/4 cup good red wine vinegar
2 heads red-leaf lettuce, washed, spun dry and torn into pieces
Crumbled blue cheese, for topping

Preheat oven to 375. Cut onions in 1/2 and slice 1/4-inch thick, place on a baking sheet and toss with 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 12-15 minutes, until onions are tender. Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature. Whisk together shallots, mustard, red wine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in small bowl. While whisking, add 3/4 cup olive oil until emulsified. To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange onions on top. Sprinkle with the salt, pepper and crumbled blue cheese. Serve.

Labels: Barefoot Contessa, Red Leaf Lettuce Salad with Balsamic Onions