Gnarly Peanut Lime Chicken
Another refugee from Jamie Oliver’s 5 ingredient show. It just sounded so interesting to me. Red Chilis would be the best but its not always available and sometimes too hot for our more sensitive pallets. I substituted “Tamed” Jalapeño chilies. While not as colorful, the flavor is perfect. You could easily do the final cooking under your broiler in the pan. You can serve it on some creamy polenta, noodles or rice .. all good.
5 free-range skinless chicken breasts
4 free-range limes 3 juiced and zested; 1 sliced into wedges
1/4 cup key lime juice
6 cloves of garlic
5 heaped tablespoons peanut butter
1-2 fresh red chillis
- Start Grill on medium – high or fire up broiler.
- Score the chicken breasts in 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 2 limes.
- Place criss-cross side down in a cold 26cm non-stick ovenproof frying pan and put it on a medium-high heat, while you peel and finely grate the garlic into a bowl.
- Squeeze in the juice from 2 limes, add key lime juice, stir in the peanut butter and loosen with enough water to give you a spoonable consistency.
- Finely slice the chilis, then mix (as much as you dare!) through the sauce, taste and season to perfection.
- Flip the chicken over, spoon over the sauce, then transfer to the grill, roughly 10cm from the heat, for 5 minutes, or until gnarly and cooked through. Or under the broiler.
- Remove from grill or broiler and plate. Sprinkle lime zest over breasts, then drizzle with 1 teaspoon of extra virgin olive oil. Serve with lime wedges, for squeezing over.