GRILLED SOY-BASTED CHICKEN THIGHS WITH SPICY CASHEWS
Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner. The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking. It's terrific with rice, or as a topping for a salad of sturdy greens. You may wish to double the recipe for Sriracha-roasted cashews. Those are addictive, and for them you will find many delicious uses.
Provided by Sam Sifton
Categories dinner, weeknight, barbecues, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 300 degrees. Combine cashews and Sriracha sauce in a small bowl and stir until nuts are coated. Line a small baking pan with foil and spread the coated cashews out on it, then place in the oven and bake until nuts are dry, approximately 20 minutes. Carefully remove the nuts from the foil and let cool, then chop roughly and set aside in a small bowl.
- Meanwhile, in a large bowl, whisk together sesame oil, 1/2 cup soy sauce, the hoisin sauce and the black pepper, and hot sauce if using. Add chicken thighs and stir to coat. Refrigerate until ready to cook.
- For the basting sauce, combine the remaining 3 tablespoons soy sauce, the brown sugar and the ginger in a small bowl, and whisk until the sugar has dissolved.
- When you are ready to cook the chicken, build a fire in a charcoal grill, leaving about 1/3 of the cooking space free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one burner to high, leaving the others off, then lower cover and heat for 15 minutes.)
- Using tongs, remove chicken thighs from marinade and cook, directly over the coals, turning every few minutes, until they are well-browned but not crusty, approximately 8 to 10 minutes. Then, using a pastry brush, begin to baste them with the soy, ginger and sugar mixture, until they develop a lacquer, an additional 8 to 10 minutes, again turning every few minutes. (If chicken threatens to burn, place it over the part of the grill without coals.)
- Transfer chicken to a warmed platter, sprinkle with the chopped cashews, the scallions and the cilantro, and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Djsjhh Ksnns
djsjhhksnns61@gmail.comThis recipe is a must-try! The chicken is so flavorful and juicy, and the spicy cashews are the perfect addition.
Christian Opoku
christian-o@hotmail.comI would not recommend this recipe. It's not worth the time or effort.
Mia Gonzales
m-g42@gmail.comThis recipe is a bit too simple for my taste. I like dishes with more complex flavors.
Sashan Shrestha
shrestha.sashan@gmail.comI'm not a fan of the spicy cashews. I think they overpower the flavor of the chicken.
Tiko Tiko
t_tiko94@yahoo.comThis recipe is a bit too spicy for my taste.
Mohsin India
mohsin_i14@gmail.comI'm not sure what I did wrong, but my chicken was dry and tough.
Ravindu Pramod
p-ravindu92@yahoo.comThis recipe is a great way to impress your guests. It's sure to be a hit at any party or gathering.
Monica Madder
m.m11@gmail.comI would recommend marinating the chicken for at least 30 minutes before cooking. This will help to infuse the chicken with flavor.
Knauchs
knauchs@gmail.comI love the combination of flavors in this dish. The chicken, the spicy cashews, and the sauce all work together perfectly.
Christina Rivera
r3@hotmail.frThis recipe is a bit time-consuming, but it's worth it. The chicken is so flavorful and juicy.
Johnny Joestar
j_j60@yahoo.comI'm not a big fan of spicy food, so I omitted the spicy cashews. The chicken was still very good.
Salim Kahan
kahansalim2@gmail.comThe spicy cashews are the perfect addition to this dish. They add a nice crunch and flavor.
Mohammed Abdallah
am5@hotmail.comThis recipe is a great way to use up leftover chicken.
Kumar Yawa
y@gmail.comI made this recipe for a party and it was a huge success! Everyone loved the chicken and the spicy cashews.
Gulbaz Waseem
g49@yahoo.comThe chicken was a bit dry for my taste, but the spicy cashews were delicious.
Waqas Wohra
wwaqas28@aol.comI love this recipe! It's so easy to make and the chicken always comes out perfect.
Khalida Bano
khalida.bano@yahoo.comThis recipe was a hit with my family! The chicken was juicy and flavorful, and the spicy cashews added a nice kick. I'll definitely be making this again.