6 boneless, skinless chicken thighs (1 lb.)
1 lime, juice squeezed into a large bowl
1 garlic clove, minced
1/2 inch fresh ginger, minced
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon cumin
1 teaspoon chili powder
2 tablespoons sugar
1/4 cup peanut butter
Heat the broiler to high; put the rack 4 inches from the heat.
Put the chicken in the freezer.
You’ve squeezed the lime juice into a large bowl. Add the ginger and garlic, plus the soy sauce, rice vinegar, cumin, chili powder, and sugar. Divide in half.
Remove chicken from freezer; cut into thin slices, add to 1 half of the marinade, toss to coat.
Line a rimmed baking sheet with foil; using tongs, transfer the chicken to the foil, discarding the marinade left behind. Spread out the chicken so it overlaps as little as possible.
When the broiler is hot, cook the chicken, turning as necessary, until lightly charred all over, 6 to 8 minutes.
While the chicken cooks, whisk 1/4 cup hot water and 1/4 cup peanut butter into the reserved portion of marinade until smooth. Pour into a serving bowl. When the chicken is done, let it cool for a minute or 2, transfer it to a platter, and serve with the peanut sauce for dipping.
Adapted from How to Cook Everything Fast by Mark Bittman.