Chicken
1/2 cup lime juice (from about 4 limes)
3 tablespoons sugar
2 tablespoons freshly ground black pepper
1 tablespoon olive oil
1 teaspoon salt
4 boned, skinned chicken breast halves
Combine limejuice, sugar, pepper, oil, salt, and 1/4 cup water in a large bowl or resealable plastic bag. Stir to dissolve sugar and salt. Set aside.
On a flat surface, lay 1 chicken breast half between 2 large pieces of plastic wrap. Using a mallet or a small saucepan, pound chicken to an even 1/4- to 1/3-in. thickness. Put chicken in bowl or plastic bag with marinade. Repeat with remaining breasts. Cover or seal; chill 30 minutes.
Preheat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking-grate level only 3 to 4 seconds). Remove chicken from marinade and grill 4 minutes (cover if using gas). Turn chicken over (cover if using gas), and grill until cooked through (chicken should feel firm when poked), 3 to 4 minutes. Serve hot or at room temperature.
Peanut Sauce
1/4 cup soy sauce
2 T water
1/3 cup firmly packed light brown sugar
1/4 cup sesame oil
2 cloves garlic (minced)
1 t ginger (minced)
1/2 to 1 t crushed red pepper flakes
1/3 cup peanut butter
6 scallions (thinly sliced, set aside 2 T for garnish)
Heat all ingredients but peanut butter and scallions until almost boiling. Remove pan from heat and whisk in peanut butter until smooth.
