Grilled Lemon Chicken

• 3/4 C lemon juice (4 lemons)
• 3/4 C olive oil
• 2 t kosher salt
• 1 t ground black pepper
• 1 T minced fresh thyme leaves, or 1/2 teaspoon dried thyme
• 2 lbs boneless chicken breasts
• Satay Dip:
• 1 T good olive oil
• 1 T dark sesame oil
• 2/3 C diced red onion (1)
• 1 1/2 t minced garlic
• 1 1/2 t minced ginger root
• 1/4 t crushed red pepper flakes
• 2 T red wine vinegar
• 1/4 C light brown sugar,packed
• 2 T soy sauce
• 1/2 C smooth peanut butter
• 1/4 C ketchup
• 2 T dry sherry
• 1 1/2 t lime juice

1. Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
2. Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.

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Taken from www.epicurious.com/recipes/member/views/grilled-lemon-chicken-1256983 (may not work)