6 boneless, skinless chicken thighs (1 lb)
juice of 1 lime (2 Tbsp)
1 garlic clove, minced
1/2 Tbsp ginger, minced (1/2 inch)
1 Tbsp soy sauce
1 Tbsp rice vinegar
1 tsp cumin
1 tsp chili powder
2 Tbsp sugar
1/4 cup peanut butter
1/4 cup hot water
Broiler on high, rack 4 inches away. Foil-lined baking sheet.
Freeze the chicken slightly and cut into thin slices.
Mix remaining ingredients, except for peanut butter and hot water.
Toss chicken pieces in one-half of the marinade.
Put chicken pieces on baking sheet in single layer. Cook and turn until charred (6 to 8 minutes).
Meanwhile, make the peanut sauce for dipping: Combine the hot water and peanut butter with the unused half of the marinade.
Adapted from How to Cook Everything Fast by Mark Bittman.