Spicy Garlic Cashew Chicken

Mmm, this was was really good and super flavorful. The sauce is divine so make sure you reserve a decent amount from the marinade. I used 2 jalapenos and it wasn't overly spicy, so don't be afraid if you don't like a lot of heat. Use 1 jalapeno and you will be fine!

Ingredients:

1 pound boneless, skinless chicken thighs

1 cup roasted (salted or unsalted) cashew nuts

1/2 cup roughly chopped cilantro (leaves and stems), plus more for garnish

1/4 cup grapeseed or olive oil

4 garlic cloves

2 tablespoons soy sauce
2 teaspoons brown sugar

1 to 2 jalapeño peppers, stems removed, cut into chunks

1 tablespoon lime juice, plus lime wedges for garnish

2 tablespoons water

Kosher salt and freshly ground black pepper

Directions:

In a food processor or blender, combine cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeno, lime juice and water. Blend to a smooth paste. Add salt and pepper to taste. Reserve and a third of the marinade to serve with the chicken. Refrigerate reserved marinade until ready to serve.

Add the remaining 2/3 marinade to a large ziplock bag. Sprinkle the chicken thighs with salt and pepper and place in the ziplock bag. Combine so that thighs are evenly coated with marinade. Place in the refrigerator to allow to marinate for several hours or overnight. Bring the chicken to room temperature before cooking.

When ready to cook, prepare grill. Remove chicken from marinade and place on grill. Grill, flipping, as needed, until golden and crisp. Serve with reserved marinade, lime wedges, and cilantro.

Recipe adapted from Simply Recipes.

 

Linked to Good Cheap Eats What's On Your Plate.