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.
Ingredients
- 1 cup roasted, salted cashew nuts
- 6 tablespoons chopped cilantro, with some stems
- ¼ cup canola or safflower oil
- 4 garlic cloves, roughly chopped
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 to 2 jalapeño peppers, sliced (discard seeds or not, to taste)
- Juice of 1 lime, plus lime wedges for garnish
- Kosher salt and freshly ground black pepper
- 3 pounds chicken thighs and/or drumsticks
- Nutritional Information
Nutritional analysis per serving (4 servings)
1085 calories; 85 grams fat; 19 grams saturated fat; 0 grams trans fat; 40 grams monounsaturated fat; 18 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 63 grams protein; 333 milligrams cholesterol; 722 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
- 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.
- 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.
- Sprinkle chicken with remaining cilantro and serve with lime wedges and remaining cashew mixture.
Dining and Cooking