Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book. Mix all remaining ingredients except fresh coriander and limes. Add chicken to the marinade and chill in the refrigerator for up to two hours.
Pour the marinade into a small saucepan and boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.
In a heavy skillet or grill pan, heat a splash of oil over high heat.
Cut the chicken breasts down the middle but not all the way (like a book). Place the breasts in the hot pan and cook without turning for a couple minutes.
Flip the breasts over and cook until the other side is golden, it shouldn’t take long depending on the thickness of your chicken. Once cooked, sprinkle with fresh lime juice and coriander. Serve with sauce on the side.
