Spicy, Garlicky Cashew Chicken

5.0(901)

A savory, fast weeknight meal, these drumsticks will roll off the broiler pan or grill juicy and burnished, and the cashew sauce is even more marvelous than most peanut satays. It has a salty, buttery richness that tames the heat from the chili, and a touch of sweetness from a dash of brown sugar.

by Melissa Clark

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Dinner, Main Course

Servings

4 servings

Total time

45 min

Calories / serving

436 kcal

Ingredients (10)

serves

1 cup roasted, salted cashew nuts
6 tablespoons chopped cilantro, with some stemscilantro
1/4 cup canola or safflower oiloil
4 garlic cloves, roughly choppedgarlic
2 tablespoons soy saucesoy-sauce
2 teaspoons brown sugarbrown-sugar
1 to 2 jalapeño peppers, sliced (discard seeds or not, to taste)pepper
Juice of 1 lime, plus lime wedges for garnishlime
Kosher salt and freshly ground black peppersalt-and-pepper
3 pounds chicken thighs and/or drumstickschicken

Instructions (4 steps)

01In 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.
02Season 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.

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Rich recipe — supports nutrition-aware planning.