Directions

1. Turn the broiler on to medium high. Score the chicken breasts in a criss-cross fashion, rub with 1 Tbsp 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, oven proof frying pan and put it on medium high heat while you peel and finely grate the garlic into a bowl.
2. Squeeze in the juice from 1 1/2 limes, stir in the peanut butter and loosen with enough water to give you a spoonable consistency. Finely slice the chilis (or add dried chili flakes to taste), then mix through the sauce, taste and season to perfection.
3. Flip the chicken over, spoon over the sauce and 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 olive oil. Serve with lime wedges for squeezing over.