Chicken should be so lucky.

This chicken is a GREAT meal to serve when you are looking for an alternative to the summer hamburger a la BBQ. If I invite a family over for dinner, kids and adults alike will rave about this sauce, giving erstwhile glances around the table before they scoop a much-too-large pile into their mouths.

You marinate the chicken, then grill it to perfection. I like to use chicken tenders, because the size is easy to slice into bites or eat right off a skewer. And if you know me, you know I get a kick out of meals that keep on giving. This particular sauce keeps well in the fridge for a week. Which for my purposes translates to another round of skewered chicken on another night, not too far in the future.

Peanut Saucied Chicken*

Chicken Marinade 12-15 chicken tenders juice of 4 lemons 2/3 cup olive oil 2 tsp kosher salt 1 tsp coarse ground pepper 1 T thyme leaves

Peanut Sauce 1 T olive oil 1 T dark sesame oil 2/3 cup diced red onion 4 cloves minced garlic 1 T minced ginger pinch red pepper flakes 2-3 T red wine vinegar 1/4 cup brown sugar 2-3 T soy 1/2 cup smooth peanut butter 1/4 cup ketchup 2 T sherry juice from one lime

Whisk marinade; place with chicken in large ziploc and put in fridge for 6 hours or overnight. Grill chicken (with or without skewers). For sauce: put in sauce pan the oils, onion, garlic, ginger and red pepper. Cook over medium for 10 minutes. Whisk in remaining ingredients, cook one more minute.

*recipe adapted from Barefoot Contessa (Thanks Ina!)