Spicy, Garlicky Cashew Chicken
- Total Time
- 45 minutes plus optional marinating
- Rating
- Comments
- Read comments
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Ingredients
- 1cup roasted, salted cashew nuts
- 6tablespoons chopped cilantro, with some stems
- ¼cup canola or safflower oil
- 4garlic cloves, roughly chopped
- 2tablespoons soy sauce
- 2teaspoons brown sugar
- 1 to 2jalapeño peppers, sliced (discard seeds or not, to taste)
- Juice of 1 lime, plus lime wedges for garnish
- Kosher salt and freshly ground black pepper
- 3pounds chicken thighs and/or drumsticks
Nutritional analysis per serving (4 servings)
436 calories; 35 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 14 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 19 grams protein; 511 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a blender or food processor, combine nuts, 2 tablespoons cilantro, oil, garlic, soy sauce, sugar, jalapeño, lime juice and 2 tablespoons water. Blend until smooth, scraping down sides as necessary. Taste and season with salt and pepper if desired.
- Step 2
Season chicken all over with salt and pepper. Smear on enough cashew mixture to thoroughly coat pieces. (Set aside any remaining mixture.) Let marinate at room temperature while you heat grill or broiler. Or refrigerate for up to 12 hours before cooking.
- Step 3
Preheat broiler or grill. Grill or broil chicken, turning frequently, until it is crisp and golden on outside and done on inside (cut a small nick to check), 20 to 30 minutes.
- Step 4
Sprinkle chicken with remaining cilantro and serve with lime wedges and remaining cashew mixture.
Private Notes
Comments
I loved this recipe I read all comments and opted to use chicken thighs bone-in but skinless, used half the oil and added more jalapeno with seeds baked at 400 for 25min served with cilantro/scallion basmati rice and it was a homerun!
DO NOT GRILL THIS. The outside mixture, when it falls off the chicken on the grill is a fire hazard. The oil and nut will ignite. Almost burned my house down trying these on the grill. Should have know better.
Have made this numerous times and prefer it with the skin removed from the thighs before I slather on the cashew mixture. The coating is thick enough to replace the skin. Also, I bake it on high temperature. (I'd have to watch it more carefully if I broiled it and, apparently, I'm a lazy cook.) I used to use cashews, but my sister likes the paste very smooth, so I've been using cashew flour instead. Either ingredient is nice.
Super simple and delicious, and I had all the ingredients on hand. This was great!
Make the cashew mixture as a dip!! (use only 2 Tbs of the oil and omit the water. A spice wimp, I sub a sprinkle of red pepper flakes for the jalapeno). When I serve this (with pita chips or veggies) people fall over themselves trying to figure out what's in it and begging for the recipe. I make a double batch and it's gone by the end of the night. Plus, the vegans are happy. This stuff is so darn delicious.
Sauce was SO good but it took a LONG time to cook on the grill with boneless skinless thighs. I would crank up the heat and plan to cook for 30 mins at least. Served with cilantro lime rice and some grilled veggies.
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