Grilled Chicken with Cilantro and Cashew Topping

Shown here served with Asian Cucumber and Radish Salad.


1.5 lbs (800 g) chicken breasts or thighs
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil
1/4 teaspoon chili paste (optional)
1 bunch cilantro
1/3 cup cashew nuts



1. Place chicken between two sheets of plastic wrap; pound with mallet until it’s 1/4 in. (0.5 cm) thick.



2. Prepare marinade: combine soy sauce, vegetable oil and sesame oil in a small dish.


3. If broiling chicken in the oven: preheat oven broiler to 450°F (230ºC). Place chicken on a baking sheet; brush with marinade, let stand for 5 minutes. Place under the broiler until done, 15-20 minutes.

If grilling chicken: preheat barbecue or grill. Place chicken on a plate, brush with marinade, let stand for 5 minutes. Grill chicken for about 5 minutes on each side.


4. Prepare the topping: in a food processor, combine cilantro, cashew nuts, and chili paste (if using); process until no large chunks remain.

5. Place topping on top of each chicken piece when serving.


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