GRILLED CHICKEN SATAY

l/4 cup about 2 limes freshly squeezed lime juice
l/4 cup canola oil
l/4 cup soy sauce
2 tbsps. sesame oil
l lb. boneless skinless chicken breasts
Satay dip
In a large bowl combine lime juice, canola oil, soy sauce and sesame oil. Add chicken, cover with plastic and refrigerate at least 6 hrs. or overnite. Heat grill. Arrange chicken on grill; cook about l0 mins on each side. ransfer to a board. When cool slice chicken l/2″ thick; halve larger slices. Thread onto wooden skewers. Serve with satay dip.
Satay Dip: 2 tsp. sesame oil
l tsp. olive oil
l small yellow onion finely diced
2 cloves garlic peeled and micned
l-l/2 tsp. minced fresh ginger
l/4 tsp. crushed red pepper flakes
l/2 cup smooth peanut butter
l/4 cup packed dark brown sugar
2 tbsps. white wine vinegar
2 tbsps. soy sauce
l tbsps. ketchup
l-l/2 tsp. lime juice
In small sauce pan heat sesame and olive oils over med heat. Add onion, garlic, ginger and pepper flakes and cook stirring frequently until onion is soft and transparaten about 8 mins. Whisk in peanut butter, brown sugar, vinegar, soy sauce, ketchup and lime juice; cook l min. Transfer to a bowl to cool