Prep 20 mins
Cook 20 mins
Adapted from a New York Times recipe. You can decide how spicy you want to make it.
- 236.59 ml cashews, roasted, salted
- 88.74 ml cilantro, chopped (include stems)
- 59.14 ml olive oil
- 4 garlic cloves, roughly chopped
- 29.58 ml soy sauce
- 9.85 ml brown sugar
- 1-2 jalapeno pepper, sliced
- 1 lime, juiced, plus lime wedges for garnish
- 907.18 g chicken thighs
- 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.
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!