Grilled Soy-Basted Chicken Thighs With Spicy Cashews

(from kylerhea’s recipe box)

Sunday, 15 October 2017 Delicious!!!
Serve with Foolproof Brown Rice, and Steamed Cauliflower
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Sam Sifton says: 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.

Nutritional analysis per serving (4 servings)
957 calories; 70 grams fat; 16 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 16 grams polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 56 grams protein; 278 milligrams cholesterol; 2964 milligrams sodium

Source: NYT

Serves 4 people

Categories: Chicken, Chinese, Faves, October2017


  • 1/2 cup unsalted cashews
  • 2 tablespoons Sriracha sauce
  • 1/2 tsp smoked paprika
  • 3 tablespoons toasted sesame oil
  • 1/2 cup plus 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon cracked black pepper
  • Hot sauce, to taste
  • 2 1/2 pounds skinless, boneless chicken thighs
  • 1/4 cup brown sugar (light or dark) or molasses
  • 2 tablespoons peeled and minced ginger
  • 4 scallions, sliced thin
  • 5 or 6 springs cilantro, tough stems removed and roughly chopped (approximately 2 tablespoons)


  1. Heat oven to 300 degrees. Combine cashews, Sriracha sauce, and Smoked paprika 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.

  2. 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.

  3. 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.

  4. Bake at 375 degrees, 15 minutes per side. Then baste with the basting sauce and continue baking for 8 minutes, flip chicken, baste again, and bake for an additional 7 minutes. Mix with the chopped cashews, the scallions and the cilantro, and serve.

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