Turn your oven grill on and position the first rack about 10-15 cm from the top.

Cut the chicken in a criss-cross shape about 1/3 of the way into the flesh. Drizzle with 1 tablespoon of olive oil and then season with salt & pepper and the finely grated zest of one of the limes. Grate the zest from the other lime, and set aside

Place a 26cm ovenproof skillet on medium-high heat and put the cold chicken breasts into the pan, cut side down.

While that starts cooking, mix the following ingredients into a small bowl:

Juice from the 1.5 limes, 2 – 3 heaped tablespoons peanut butter, the crushed garlic, as much chilli as you can handle and a little hot water to loosen the mixture to a spoonable consistency.

Flip the chicken breast over and cook the underside for about a minute and then spoon over the peanut sauce. Place it under the grill for about 5 minutes until the edges start getting brown and as Jamie Oliver says, ‘gnarly’.

Serve with a light drizzle of olive oil and the zest of the remaining lime, and lime wedges from the remaining half.