6 Tbsp cilantro leaves roughly chopped (leaves and stems)
0.3 cup olive oil extra virgin
4 garlic cloves roughly chopped
2 tablespoons soya sauce gluten-free for version (use )
2 teaspoons brown sugar
1 to 2 jalapeño peppers roughly chopped
1 Tbsp juice of lime for garnish
4 servings kosher salt and pepper black freshly ground
3 pounds skin-on chicken thighs bone-in
Equipment
food processor
knife
blender
grill
kitchen thermometer
broiler
grill pan
Directions
Make the spicy cashew paste: In a food processor or blender, add the cashews, cilantro, olive oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and 2 tablespoons of water.
Pulse or blend until the mixture is 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.
Coat chicken with the cashew paste:
Sprinkle the chicken thighs all over with salt and pepper. Coat the chicken pieces with the marinade.
At this point if you want, you can make ahead, and chill for several hours or overnight until ready to cook. Bring to room temperature before cooking.
Grill or broil the chicken: Preheat broiler or prepare grill (or grill pan) for medium direct heat.
Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 165°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.
This will take about 25 to 35 minutes for a grill on medium heat, or about 10-20 minutes under a broiler, depending on how far the chicken is from the heat.
Note that as you turn the pieces, some of the coating will fall off. It's to be expected, so don't worry if and when this happens.
Serve with lime wedges, reserved marinade, and cilantro.
