Spicy Cashew Grilled Chicken


Grilled until golden brown with crispy edges, this chicken rubbed with a spicy garlicky cashew sauce is to die for. The recipe can be made ahead and is adjustable too—alter the heat to your preference, sub almonds or walnuts for the cashews, and parsley for the cilantro. It is easy to make and so full of flavor, perfect for cookouts and small gatherings with family!

1 cup Natural Grocers™ Brand Bulk Cashews Dry Roasted Salted
1⁄2 cup roughly chopped organic cilantro leaves, plus more for garnish
1⁄4 cup Natural Grocers® Brand Organic Extra Virgin Olive Oil
4 organic garlic cloves, roughly chopped
2 tablespoons organic gluten-free tamari
2 teaspoons Natural Grocers Brand Bulk Organic Coconut Sugar
1 organic jalapeno pepper, roughly chopped, remove the seeds for less spice
  2 -3 tablespoons organic lime juice, from one lime, plus lime wedges for serving
2 tablespoons water
  Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper , to taste
2 pounds Mary’s boneless, skinless chicken thighs

1. Add the cashews, cilantro, olive oil, garlic, tamari, coconut sugar, jalapeño, lime juice, and water to a food processor or blender. Pulse or blend until the mixture is a smooth paste, scraping down the sides as needed. Add salt and pepper to taste. Set aside a third of the marinade for serving with the chicken and use the rest to coat the chicken.

2. Season the chicken thighs with salt and pepper and rub the marinade on both sides of the chicken, thoroughly coating. Chill for 1-2 hours or overnight (up to 12 hours) until ready to cook. Bring to room temperature before cooking.

3. To grill the chicken: Pre-heat the grill (or grill pan) to medium-high. When placing the chicken on the grill, scoop the extra marinade from the container the chicken marinated in and spread it evenly over the thighs. Grill the chicken for 20-30 minutes, turning carefully once or twice, until golden with some crispy edges and a meat thermometer reads 165°F when inserted into the thickest part of the thigh, or when cut into with a knife the juices run clear (not pink). Note: As you turn the pieces, some of the coating may fall off. Don't worry if and when this happens.

4. To broil the chicken: Preheat the broiler and adjust the oven rack to the middle of the oven. Use a broiling pan or line a baking sheet with parchment paper. Place the chicken on the pan (with no overlapping pieces), directly under the broiler. Close the oven door and broil for about 20 minutes (depending on how far the chicken is from the heat), turning twice during the cooking time to prevent burning.

5. While the chicken is cooking, warm the reserved marinade in a small pan over medium-low heat. Once the chicken is fully cooked, serve immediately with warmed marinade, lime wedges, and cilantro.


Wine Pairing

Recommended Wine Style: Chardonnay 

  • Wander and Ivy Chardonnay 

Beer Pairing

Recommended Beer Style: Lager

  • Full Sail Session Cerveza