Grilled Lemon Chicken

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1/2 teaspoon dried
2 pounds Gold Kist Farms* boneless, skinless split chicken breasts (about 6)
SATAY DIP
1 tablespoon olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice

1. Whisk together lemon juice, olive oil, salt, pepper and thyme; pour over chicken breasts. Cover and marinate in the refrigerator for 6 hours or overnight.
2. Heat a charcoal grill and cook chicken for 10 minutes on each side, or until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks.
3. To prepare the Satay Dip, place olive oil, sesame oil, red onion, garlic, ginger and red pepper flakes in a pot and cook over medium heat until onion is transparent, 10-15 minutes. Whisk in remaining ingredients; cook for 1 more minute. Let cool. Serve dip with chicken skewers.
Makes 6 servings.
Variations: Omit the marinade and substitute 2 pounds of Gold Kist Farms marinated boneless, skinless split chicken breasts (Teriyaki, Lemon Herb or Roasted Garlic & Herb). Baste chicken with olive oil during grilling.