Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Would love to make this marinade – has anyone used it in a vegetarian dish? Thanks in advance for any vegetarian uses. A friend has become vegetarian and want to cook for her.
Hi, Jane! While this is intended for chicken, you could try it to dress roasted vegetables served over couscous, you may also try it with firm tofu or seitan, both are common meat substitutions for vegetarians. If you want something more familiar try this mushroom stir fry. Good Luck!
This has been a favorite in our house for a while now, my husband actually said if he could pick only one things for his last meal it would be this chicken haha. I use boneless skinless chicken breasts though and bake them in the oven, mostly because we love the sauce and don’t want lose any of it on the grill :) Thank you for this wonderful recipe
I am constantly trying to re-invent the wheel when it comes to making dinners that please everyone in the house. This was a HUGE HIT!!! So Delicious! I was eating fingersful of the paste (which I made several days before I made the chicken…which cut my prep time after work drastically) out of the container! I used thighs as instructed, but may use bonelessd thighs next time.
May I add to the chorus? This chicken tastes phenomenal. I make it very regularly since the first time I tried it out and it is a big hit every time. I bake the chicken in the oven as I do not have a grill – I don’t think this takes away from the taste. I always leave out the brown sugar as I am not a fan of sweetness in chicken dishes. I also add a lot more garlic after I reserve some of the marinade for the dip – this makes the chicken even more garlicky and delicious. Thanks again for this great recipe!!
I’m so glad you like it Archana!
This was amazing..
this recipe looks really yummy and id like to make it..but dnt have jalapenos here( i knw..small country far far away from urs)..is it okei to use capsicum?
You could use a different fresh chili pepper. Or add some chili powder to the cashew mixture. ~Elise
THANK YOU for this recipe, Elise. It was wonderful. I had to use a pimiento pepper as that was all I had and that was enough heat for us. This was incredibly easy to make ahead and pop under the broiler for 20 minutes. Served it with a mango/peach/arugula salad with lime dressing. Excellent dinner! I appreciate your sharing.
Tonight was the second time I made this for the family. It is absolutely delicious! Even my little girls ages 3 and 1 loved it. And loved the separate marinade on the side. We used it to dip the steamed broccoli side dish I made. And even mixed it in with the couscous side too. It just goes with everything and is so delish.
My only issue with this recipe is that both times I made it, the top scorched and burned even though I turned it within 5 minutes of putting it under the broiler. And I turned them frequently too. But the side of the chicken thighs with the marinade spread on just always scorches black. I’m going to try it one more time and this time flip them within 2-3 minutes of putting them in and see if that prevents the scorching. If not, I think I’m just going to cook them without marinade and spread on the marinade afterwards.
Any ideas on this? Thanks!
I love this recipe. I have made it three times so far. The last time I baked the chicken in a glass baking dish until cooked through. It worked wonderfully and didn’t start on fire like it did on the grill for me.
Great recipe! We loved it! I used boneless skinless chicken thighs and we grilled them. Turned out fantastic, loved the grilled on coating of the marinade that was all over the chicken, slightly charred. Even my picky kids loved it. They ate more than we did. I served it with couscous, spinach and mango salsa+chips. I ended up using half a jalapeno because it was very powerful, it had the perfect amount of kick (and we eat spicy food). I can’t stop eating the marinade I kept on the side, I think I need to hide it somewhere.
Since cashews are my favorite nut and I love to cook with garlic, I must admit I had never tried the two together in a recipe. I must say I was very pleasantly surprised. It was delicious!
Thanks for educating me.
So good! thanks for the recipe. I used bone-in chicken thighs, and deskinned them. (they were really easy to pull the skin off of.) Grilled them, and they were amazing. Perfect blend of sweet, spice, and flavor.
This recipe is great even though I used raw cashew nuts, will try roasted next time. I think it will be a very good marinade for bbq chicken skewer too.
Made this last night and it was fantastic! Your recipes never fail me, Elise!
It’s a Melissa Clark recipe, it’s a keeper! ~Elise
this turned out wonderful served it with coconut infused rice and sesame green beans
This was FANTASTIC! We did, however, cook it in a counter-top convection oven for 40 minutes, turning them at 15 and 30 minutes. The flavor was nicely complex even though our marinating only lasted 6 hours. Next time, I will do it overnight, maybe add a touch more garlic…and make a heckuva lot more of it!
This was delicious, but I couldn’t turn the chicken because the paste came off all over the place when I tried. Kind of scratching my head on that, but it was yummy and so easy nevertheless. Different too, from the same boring chicken dishes. Thanks for a new weeknight dish!
Yes, it’s a bit messy and difficult to turn because of the paste. But tastes great. ~Elise
We made this the other night and it was delicious! We grilled the marinaded chicken and served it with Japanese noodles – we used the reserved marinade as the sauce for those, too – it was fab. I did change a couple things – I used half sesame oil and half olive oil, I doubled the cilantro (because it is sooo good) and instead of brown sugar to sweeten it, I threw in a dash of lemonade. I actually missed that ingredient in the recipe when i read it, and when I tasted it, it needed something sweet, so I came up with lemonade :-) I’ll try using brown sugar next time to see which I like better.
This is totally weird…but I literally made this 2 days ago from my Essential New York Times cookbook! I loved it so much I typed up the recipe and sent it to my mom and my aunt. So in conclusion: anyone reading this who hasn’t made it yet…make it immediately! Yum.