One of my favorite things about summer suppers is finding meals that keep us out of the kitchen and outside enjoying the evening. This recipe checked every box.
I recently made Ina Garten’s Grilled Lemon Chicken with Satay Dip, and it was an absolute winner. The chicken is traditionally served on skewers as an appetizer, but I decided to turn it into a full meal instead. We skipped the skewers entirely and served the grilled chicken over homemade cilantro lime rice.
You can find the original recipe here: Grilled Lemon Chicken with Satay Dip | The Barefoot Contessa Cookbook
What I loved most was how fresh and easy it felt. The grill did all the work, which meant I didn’t have to turn on the oven during a Georgia summer. That’s always a win in my book.
The real star of the recipe, however, is the satay dip. It is incredibly flavorful with the perfect balance of sweet, savory and tangy flavors. We absolutely devoured the chicken and found ourselves going back for more dip with every bite.
In fact, we had so much satay sauce left over that I grilled another batch of chicken the following night just so it wouldn’t go to waste.
If I make one small adjustment next time, I may reduce the ketchup slightly. Not because we didn’t enjoy it, but simply because I think I’d prefer the peanut flavor to shine through a bit more prominently.
As for the family review, there wasn’t much left to evaluate because every piece of chicken disappeared. That’s usually the best endorsement around here.
This one strikes me as the perfect summer supper. It’s easy enough for a weeknight, special enough for company and keeps the heat where it belongs: outside on the grill.
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