This is a quick version for weeknights. Keep a watchful eye on little kids around raw chicken - don't let them touch it then put their fingers in their mouths and teach them that they need to wash their hands if they are the ones handling it and not you. It's best for adults to deseed the chilli if you're cooking with young kids - just talk to them about what you're doing and let them watch. If older kids are handling the chilli, remind them to wash their hands before rubbing their eyes. You can leave it out altogether if you want a no-spice version.
½ deseeded red chilli (optional)
3 tbsp raw peanut butter (or use shop-bought)
a splash of soy sauce
a thumb-sized piece of fresh ginger
4 chicken breasts
a handful of coriander leaves
extra-virgin olive oil
cucumber strips, to serve
Takes 15 minutes
1. Preheat your grill and line a roasting tray with foil (saves on the washing up), soak some bamboo skewers in water in the sink.
2. Get the kids to help you whizz up the sauce in a food processor: pop in the chilli (if using), peanut butter and the soy sauce. Peel and grate in the ginger and squeeze in the juice of your lime. Blitz - then add a little water, splash by splash, to loosen. It won't need much. You may need to stop the processor and scrape down the mix with a spatula before mixing again to combine thoroughly.
3. While the kids are doing that, snip up the chicken breasts using sharp kitchen scissors and skewer each one onto your soaked skewers. Cut the pieces small so that they cook quickly. Wash your hands and clear away the board and knife. Lay the skewers in the roasting tray and get straight under your hot grill.
4. Pour the sauce into a bowl and scatter with the ripped-up coriander leaves and a drizzle of extra-virgin olive oil if you like. Grill the chicken for 10 minutes, turning on and off, then check. It may need an extra 5 minutes to cook all the way through depending on the size of the chicken breasts. Serve with cucumber strips and the dipping sauce.