This is one of my absolute favorite grilled chicken dishes. The chicken is so flavorful, moist, and has an amazing sauce to accompany it for serving. (We also spread the tasty sauce on our fresh corn!) We have served it to friends on multiple occasions- this time I doubled the recipe for 25 chicken thighs!! Everyone enjoyed it. 🙂 This recipe was adapted from In the Kitchen with a Good Appetite: 150 Recipes & Stories About the Food You Love by Melissa Clark.
Yield: Serves 4
- 1 cup roasted salted cashew nuts
- 6 -8 T chopped fresh cilantro, with some stems
- 1/4 cup safflower of olive oil
- 4 garlic cloves, roughly chopped
- 2 T soy sauce
- 2 tsp light brown sugar
- Juice of 1 lime, plus lime wedges or slices for garnish
- 1 to 2 jalapeño peppers, seeded or not, to taste
- coarse salt and freshly ground black pepper
- 3 pounds boneless, skinless chicken thighs
- In a food processor, combine the nuts, 4 T chopped cilantro, oil, garlic, soy sauce, sugar, lime juice, jalapeño, and 2 T water. Blend until smooth, scraping down the sides as necessary. Taste and season with salt and pepper, if desired.
- Season the chicken all over with salt and pepper. Smear on enough cashew mixture to coat the pieces thoroughly, but don’t make it too thick or the sauce will fall off into your grill. Set aside any remaining mixture for serving.
- Let marinate at room temperature while you heat the grill- or refrigerate for up to 12 hours before cooking. (I try to marinate for 8 to 12 hours.)
- Preheat the grill. Grill the chicken, turning frequently, until it is crisp and golden on the outside and done on the inside.
- Sprinkle the chicken with the remaining 2-4 T cilantro and serve with lime wedges and the remaining cashew mixture.
One Year Ago: