Directions:
- In a blender or food processor, combine the nuts, 2 tablespoons cilantro, oil, garlic, soy sauce, sugar, lime juice, jalapeno, and 2 tablespoons water.
- Blend until smooth, scraping down the sides as necessary.
- Taste and season with salt and pepper, if desired.
- Season the chicken all over with salt and pepper.
- Smear on enough cashew mixture to coat the pieces thoroughly, but don't make it too thick or the sauce will fall off into your grill (set aside any remaining mixture).
- Let marinate at room temperature while you heat the grill or broiler.
- Or refrigerate for up to 12 hours before cooking.
- Preheat the broiler or grill.
- Grill or boil the chicken, turning frequently, until it is crisp and golden on the outside and done on the inside, 20-30 minutes.
- Sprinkle the chicken with the remaining 4 tablespoons cilantro and serve lime wedges and the remaining cashew mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 917.26 Kcal (3840 kJ) | ||
| Calories from fat | 805.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 89.45g | 138% | |
|---|---|---|---|
| Cholesterol | 178.37mg | 59% | |
| Sodium | 448.42mg | 19% | |
| Potassium | 331.56mg | 7% | |
| Total Carbs | 10.01g | 3% | |
| Sugars | 2.01g | 8% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 20.26g | 41% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 1.2mg | 7% | |
| Calcium | 25.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 433.08 Kcal (1813 kJ) | ||
| Calories from fat | 380.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.23g | 138% | |
|---|---|---|---|
| Cholesterol | 84.22mg | 59% | |
| Sodium | 211.72mg | 19% | |
| Potassium | 156.54mg | 7% | |
| Total Carbs | 4.73g | 3% | |
| Sugars | 0.95g | 8% | |
| Dietary Fiber | 0.44g | 4% | |
| Protein | 9.56g | 41% | |
| Vitamin C | 2.9mg | 10% | |
| Iron | 0.6mg | 7% | |
| Calcium | 12mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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