Grilled Sesame Lime Chicken Breasts SERVES FOUR

4 (6-ounce) boneless, skinless chicken breasts 2 tablespoons soy sauce 2 teaspoons Asian-style fish sauce 1 (2-inch) piece ginger, peeled and grated 3 garlic cloves, grated 2 limes, as needed 2 tablespoons peanut oil, more for grill Sesame oil, as needed Coarsely chopped cilantro, for garnish Thinly sliced red or green chilies, seeded, for garnish (optional)

1. Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of ½ inch. Do not make them any thinner or they could dry out.

2. In a large bowl, whisk together soy sauce, fish sauce, ginger and garlic. Grate in zest of one lime and squeeze in its juice. Whisk in peanut oil. Place chicken breasts in bowl and turn breasts well to evenly coat with mixture. Cover and refrigerate for at least one hour and up to four hours. Remove chicken from fridge while you heat the grill.

3. Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with peanut oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, three to five minutes. Flip breasts and grill until cooked through, three to five minutes more.

4. Transfer chicken to a platter. Drizzle with sesame oil; garnish with lime juice and cilantro, and chilies if desired.