Name: Spicy Garlic Cashew Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 cup roasted (salted or unsalted) cashew nuts -; 6 tablespoons cilantro, roughly chopped (leaves and stems) -; 1/4 cup extra virgin olive oil -; 4 cloves garlic, roughly chopped -; 2 tablespoons soy sauce (use gluten-free for gluten-free version) -; 2 teaspoons brown sugar -; 1 to 2 jalapeño peppers, stems and most seeds discarded, roughly chopped -; 1 tablesoon lime juice, plus lime wedges for garnish -; Kosher salt and freshly ground black pepper -; 3 pounds bone-in, skin-on chicken thighs -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Garlic Cashew Chicken

1. 1 cup roasted (salted or unsalted) cashew nuts -

2. 6 tablespoons cilantro, roughly chopped (leaves and stems) -

3. 1/4 cup extra virgin olive oil -

4. 4 cloves garlic, roughly chopped -

5. 2 tablespoons soy sauce (use gluten-free for gluten-free version) -

6. 2 teaspoons brown sugar -

7. 1 to 2 jalapeño peppers, stems and most seeds discarded, roughly chopped -

8. 1 tablesoon lime juice, plus lime wedges for garnish -

9. Kosher salt and freshly ground black pepper -

10. 3 pounds bone-in, skin-on chicken thighs -

How to cook deliciously - Spicy Garlic Cashew Chicken

1. Stage

Make the spicy cashew paste: In a food processor or blender, add the cashews, cilantro, olive oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and 2 tablespoons of water. Pulse or blend until the mixture is a smooth paste. Add salt and pepper to taste. Reserve a third of the marinade for serving with the chicken. Use the rest for coating the chicken.

2. Stage

Coat chicken with the cashew paste: Sprinkle the chicken thighs all over with salt and pepper. Coat the chicken pieces with the marinade. At this point if you want, you can make ahead, and chill for several hours or overnight until ready to cook. Bring to room temperature before cooking.

3. Stage

Grill or broil the chicken: Preheat broiler or prepare grill (or grill pan) for medium direct heat. Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 165°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife. This will take about 25 to 35 minutes for a grill on medium heat, or about 10-20 minutes under a broiler, depending on how far the chicken is from the heat. Note that as you turn the pieces, some of the coating will fall off. It's to be expected, so don't worry if and when this happens. Serve with lime wedges, reserved marinade, and cilantro. Recipe barely adapted from New York Times Spicy, Garlicky Cashew Chicken published July 11, 2007. Links: Grilled Cilantro Lime Chicken here on Simply Recipes Roast Chicken with Cilantro and Lime - from Kalyn's Kitchen