Recipe by mia.sarx
Adapted from a New York Times recipe. You can decide how spicy you want to make it.
Top Review by Kitchen Witch Steph
This is one of my all time favorite grilling recipes! Company worthy, for sure. A friend introduced me to the recipe via a blog post on Simply Recipes. Goes together in snap. It's not very spicy, in my opinion, just extremely flavorful. (and I'm not ordinarily a cilantro person) I've done both bone-in and boneless chicken thighs. The great thing about the chicken thighs is that it is hard to overcook them and dry them out. I love the crust that the chicken gets when you grill it and you definitely have to reserve some to top it at the table. Delicious!
- 1 cup cashews, roasted, salted
- 6 tablespoons cilantro, chopped (include stems)
- 1⁄4 cup olive oil
- 4 garlic cloves, roughly chopped
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 -2 jalapeno pepper, sliced
- 1 lime, juiced, plus lime wedges for garnish
- 2 lbs chicken thighs
Directions See How It's Made
- In a blender or food processor, blend together the cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and 2 tablespoons of water.
- Blend until 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.
- Sprinkle salt and pepper all over the chicken pieces.
- Coat the chicken pieces with the marinade.
- Chill for an hour or two.
- Bring to room temperature before cooking.
- Preheat broiler or grill.
- Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 175°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.
- About 20 to 30 minutes.
- Serve with lime wedges, reserved marinade, and cilantro.