I first had this recipe when my sister in law made it for us, and it quickly became one of our favorites. My favorite part is the sauce, which I would be happy to eat on just about anything. We keep it fairly mild for our 4 year old, but you can add more jalapeno if you like spice.
Another bonus of this recipe–it is a perfect freezer meal. I freeze the chicken in the marinade and then the reserved sauce separately and defrost both before cooking.
The recipe calls for bone-in chicken breast, but you can use boneless, skinless breasts or other cuts of chicken. If using boneless chicken, decrease the weight to about 1 1/2 to 2 lbs. Cooking time will vary based on the type of chicken used, so adjust accordingly. Chicken can be marinated ahead of time in the fridge, up to overnight, or in the freezer for up to 3 months.
- 1 cup roasted cashews
- 6 tablespoons roughly chopped cilantro
- ¼ cup olive oil
- 4 cloves garlic
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 jalapeño pepper, stems and seeds discarded, roughly chopped
- 1 tablespoon lime juice, plus lime wedges for garnish
- 2 tablespoons water
- Salt and pepper, to taste
- 3 lbs bone-in chicken breasts
- In a food processor or blender, add cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and water. Pulse until smooth. Add salt and pepper to taste. Reserve a third of the marinade to serve fresh with the cooked chicken. Use the rest to coat the chicken.
- Preheat the oven to 450 degrees F. Add chicken to a baking pan. Bake until top begins to brown and chicken is cooked through, about 30-40 minutes (less if using boneless). Serve with reserved sauce.
Source: Simply Recipes
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