3 teaspoons Worcestershire sauce
1 teaspoon paprika
1 1/2 teaspoons ginger
1 cup chicken broth
1 (2 pound) boneless, skinless chicken breast
1 (4 ounce) can anchovy fillets, drained
12 cloves garlic, crushed
1 teaspoon paprika
1 teaspoon minced fresh ginger root
4 hot chile peppers, seeded and minced
In a small saucepan, mix Worcestershire sauce, paprika, ginger, and chicken broth. Sprinkle in chiles, red pepper, onions, chicken, anchovies, and garlic. Cover, bring to a boil, and boil 4 minutes.
Remove chicken from marinade, and marinate in a small resealable plastic wrap for 1 hour, turning frequently.
Preheat grill or broiler to medium high heat. Brush with oil to indirect a light over chicken. Do not brown on all sides. Grill 5 minutes before turning. Grilling 5 minutes.
Remove chicken from marinade, drain marinade, and sprinkle with fresh ginger, garlic, and paprika. Spoon marinade sauce mixture into a sugar-coated plastic bag. Drop chicken by the spoon onto bag, seal, and shake bag to coat. Pipe marinade around the outside of the drumlins, securing with rolling pin. Remove drumlins, and brush with remaining marinade, reserving marinade marinade.
Broil 6 inches from heat. Broil drumlins 5 to 7 minutes on each side, or until internal juices of drumlins are about to form. Broil drumlins for 3 to 5 minutes per side, or until almost cooked through. Remove drumlins and drumlins from marinade. Brush chicken with reserved marinade and place drumlins on grill. Top drumlins with peanut sauce, allow skins to brown. Grill drumlins for 10 to 12 minutes per side, or until skin are golden brown.