Dhahran Theatre Group Cookbook, 1993
2 Whole chicken breasts, skinned, boned and split
1/4 Cup peanut butter
1 Small red chili pepper, seeded and minced
1 Teaspoon ground cumin
1 Teaspoon ground coriander
1/2 Teaspoon cayenne
3 Tablespoons reduced-sodium soy sauce
1 Tablespoon lemon juice
1 Tablespoon honey
3 Cloves garlic, minced
Wash the chicken and pat dry. Cut into pieces 1 inch wide and 21/2 inches long. Arrange in a single layer in a large shallow baking dish.
In a small bowl, combine the peanut butter, chili pepper, cumin, coriander, cayenne, soy sauce, lemon juice, honey and garlic. (If sauce is very thick, thin with a little warm water.)
Pour sauce over chicken. Allow to marinate for several hours or overnight in the refrigerator. Turn chicken occasionally to coat all sides.
Remove chicken from marinade. Broil 5 inches from heat, turning to brown all sides.