If you happen to be one of those individuals who doesn't enjoy cilantro, what other herb would you recommend that would balance well with the cashews and the soy sauce?

Can this be baked in the oven, instead of grilled or broiled? Or would it work on a grill pan?

Elise, this looks tasty. I assume you're talking about fresh, not canned or proceessed, Jalapeno Peppers?

Thanks!

Ditto on the cilantro - parsley is a good idea! The chicken looks perfect, and it's good to know it can be made inside, too.

Do you suppose this would be tastey without the jalapenos? That's definately not up my alley! Or could something still a little spicey but more mild than jalapenos be used? This looks tastey but my tastebuds would scream at that spice. I know, it's sad.

Did you use boneless, skinless thighs, or the bony, skinny kind?

Almost all of these bake/broil type meals can be made in a convection toaster oven without heating up the kitchen. The hot air blowing over the food gives it a nice crisp texture on the outside, and seals in the juice on the inside. This dish would be great in one. Be careful with the pepper not to breathe the fumes, or touch your eyes while using.

For the Jalapenos...I would recommend trying the pickled ones they sell in a jar. They tend to have a lot of heat (if you like that) and are easy to use since they are prechopped. I would add a little bit of the pickling juice to the sauce also for some extra flavor!

Oh Elise!

This looks divine (as do all your recipes) and I've been craving cashews too. Can't wait to test it out.

Why kosher salt? I don't think I've ever used it - how does it differ from other salts?

Grilled this with parsley (one of us never learned to appreciate cilantro) and used quartered chicken breasts. Very good. Served with polenta but the boarder who disdains polenta had leftover potato salad and another boarder, who may be asked to leave if he keeps making suggestions after the meal is on the table, said couscous would be tasty. This being TX we threw in the jalapeno seeds too.

I made this tonight and it was a hit. I put it under the broiler on a cookie sheet lined with foil, for 15 mins.(boneless and skinless)worked fine. I served steamed rice and just before serving I added minced cilanto and green onion. yumm.

Bravo! Bravo! I can almost taste it. Being not a big fan of spicy food, I will follow your advice by tasting first than adding the jalapeno

Yum. That chicken makes my mouth water.

Would a long marinade kill this? I was thinking about putting the chicken in the marinade as I leave for work in the morning, then taking it out that evening.

This recipe caught my eye b/c I just made thai cashew chicken last night. It reminded me how good a handful of roasted nuts can make anything taste. Of course this chicken recipe is very different, but I have a feeling the buttery cashew deliciousness will translate.

I made this recipe last night and both my husband and I loved it! I used boneless skinless chicken breast and threw them on the bbq. They turned out fantastic! The flavors in the marinade were perfect..no need for salt or pepper. I served it with a chilled cucumber salad (just white balsamic vinegar, salt, and pepper) which was a great balance for the heat of the jalapenos.

This was fantastic! I tried to make it a bit healthier by using skinless chicken breasts. Broiled them on a cookie sheet as I was worried about the paste falling through the grill (or standard broiler pan), about 10 minutes per side. So much flavor, this one is indeed a keeper. Quite possibly the best chicken breasts I've ever had.

I used Thai chili. It was good. We had it with Thai sticky rice. Really like it! Thanks,

I have a LOAD of Hungarian Hot Wax peppers. I can't eat hot (don't ask how I got the pepper plant, it was a gift) and don't have a clue on earth what to do with them. This may be an answer.

This is was awesome! I did use almonds as that is what I had on hand. DD and DH first saw me making it and thought gross, but then they had seconds. I will definitely be making this again.

Word of caution with the jalapenos. I use the thin plastic bag from the grocery to hold the jalapeno while cutting. If you wear contacs you'll burn your eye the next day even after washing with soap and water.

This is on the menu for tomorrow. I know it will be good. We have a pecan tree so I'll be trying that.

This was wonderful! Both of us loved it. I reserved some of the marinade as suggested, but next time - and there WILL be a next time - I will put all of it on the chicken. I used canned jalapenos with seeds, not fresh. A couple of days later, I had some of the leftovers with some leftover pasta that I heated up in a skillet with a little olive oil and the marinade was wonderful with that, too. Almost like a pesto sauce.

Thanks for a great recipe. This one is a keeper.

We tested this recipe yesterday, first I was a bit sceptical about the combination of cashew nuts and garlic, but it's absolutely great. Thanks !

Made this last night and it was wonderful! I used walnuts insead of cashews and made a paste with a mortar & pestle insead of blending. Fantastic! Thank you Elise! Keep them coming!

I can't wait to try this! I love cashews. My hubby is not a big fan of chicken, because it's usually too boring for him I guess. But we love things spicy so this sounds like an excellent dish to try. I will get this man to love chicken yet!

We made this last night, using the sauce on a grilled pork tenderloin and then tossing some of the extra sauce with egg noodles and a little of the cooking water to make a pasta salad to go along with it. It was so good!

I made this dish last night for dinner. Yum! One of the best dish I've made in a long time. I did make a change though -- just eliminated the jalepeno peppers completely since I'm not keen on spicy stuff. Also had to add a bit of water as the mixture was too thick for my blender. Also baked the chicken breasts in the oven rather than grilling. Very good!

Great dinner last night, Elise! I made it just like the recipe called - except I halved it as I knew my young children wouldn't eat anything so spicey. They were thrilled with a thigh patted with EVOO, kosher salt and pepper.

Nothing wrong with skinned and boned chicken thighs if you limit yourself to one! So juicy and flavorfull - and dark meat is much more nutrional than white due to the increased blood flow to that area of the chicken.

Slaw, corn on the cob and a baguette on the side. I couldn't resist the extra marinade - kept dipping my bread and slaw into it. Yum!

Made this just as specified in the recipe and everyone loved it. Used 1 1/2 large jalapenos, seeded, and it wasn't too spicy at all. For those of you concerned about the jalapenos or the cilantro, they are really not noticeable separately, as this is all blended together quite well. When cooked, cilantro's flavor changes drastically and is very mild. I think the combination is fantastic and will make it again, for sure.

For those who can't take the heat (or think they can't take the heat of a seeded/deveined jalapeño)... don't skip the chile! It ads an earthiness and balance to the acid of the limes and sweetness of the nuts.

Use a poblano instead. Poblanos are sometimes incorrectly labeled as a pasilla in the grocery. They are only slightly hotter than a green pepper, but add a wonderful depth and unique flavor without the heat.

Made this dish last night and it was wonderful. Salt and pepper were not necessary in the marinade and skin-on chicken thighs tended to take up more flavor than skinless chicken breasts. Fresh jalepenos seemed plenty hot even without the seeds in one.

Make an extra batch of marinade, it's a great sauce and you want to have enough! The marinade seems like it would make a good pesto or chip dip.

I've made this twice already; everyone loves it. Great for company. The second time, I didn't have fresh jalapeno, so used the bottled slices I usually keep around. Still great. Elise, I don't think I've taken a recipe from your site yet that my crowd didn't rave about :-)

We made this last night. It was fantastic. I hate to eat all the chicken skin (although that's where the marinade was adhering), so next time I think I'd try boneless skinless thighs. That marinade and sauce is really tasty. We used jalapeno AND poblano and it was great. I wish we had a cup of that sauce leftover to use as a garnish on other things. Next time I will make more sauce/marinade. Thanks, Elise, for a great recipe. I also may try using some panko crumbs on the top of the thighs also, if I bake it in the oven rather than grill it.

I made this recipe this past weekend and had a bit of trouble with it. The marinade tasted amazing right out of the blender but even after marinating the chicken overnight (I used chicken legs), when the chicken was grilled, I could barely taste the spices. Part of the problem is definitely my inexperience at using a grill -- a lot of the marinade fell between the grates and, because I had the heat too high, the chicken burned on the outside before cooking through. Any suggestions? Would an indoor grillpan yield better results? Should the heat stay low? The recipe was yet another cooking disaster in front of my in-laws -- noone helped me with the grill (except my well-meaning but even more clueless husband). Seems I can only cook anything decent when no in-laws are within 10 miles of me!

I'm wondering what side dishes you might suggest with the chicken. I was thinking broccoli but it seems a bit too simple.

Tried this out on Friday after having the recipe in my stack for months. Great flavor! I marinated it overnight, and that didn't seem to be a problem. Like others, I had problems with the sauce falling through the grill grates, but ahh well... I didn't reserve any of the marinate either, but I didn't think it needed any extra after cooking.

I finally made this tonight, after having the recipe saved for a while, and wow, was it wonderful (and a total hit with my housemates). The chicken didn't actually get crispy, because I had the pieces too crowded on the convection-oven tray, but it was wonderfully tasty anyway. (Next time, when it is not *January*, I'll do it on the grill outdoors.)

I would encourage anyone cooking this to save the recommended portion of the marinade to use as a sauce with the chicken; it was so delicious we also used it as a spread on the popovers we had with the dinner, and I think I'm going to make up a separate batch of the marinade to use as a condiment for various dishes, because it's wonderful. Thanks so much for the recipe, Elise!

I am a very inexperienced cook and would like to clarify what exactly should be done with the marinade that is set aside. Is it used "as-is" straight from the blender or does it need to be cooked?

As is. The marinade is raw, not cooked. ~Elise