Recipe Ingredient

Gnarly Peanut Chicken

• 4 Boneless Skinless Chicken Breasts
• 4 Limes
• 8 Garlic Cloves
• 4 tbsp. Creamy Peanut Butter
• 2 Fresh Red Chilies, to taste

• Turn the broiler on to medium-high.
• Score the chicken breasts on a criss-cross fashion, rub with 1 tablespoon of olive oil, a pinch of sea salt and black pepper, and the finely grated zest of 1 lime. Place criss-cross side down in a cold 10-inch non-stick ovenproof frying pan and put it on a medium-high heat while you peel and finely grate the garlic in a bowl. Squeeze in the juice from 1½ limes, stir in the peanut butter, and loosen with enough water to give you a spoonable consistency. Finely slice the chili, then mix through the sauce, taste, and season to perfection.
• Flip the chicken over, spoon over the sauce, then transfer to the broiler, roughly 4 inches from the heat, for 5 minutes, or until gnarly and cooked through.
• Finely grate over the remaining lime zest, then drizzle with 1 teaspoon of extra virgin olive oil. Serve with lime wedges, for squeezing over.