1 cup roasted, salted cashew nuts
   6 tablespoons chopped cilantro (include stems)
   1/4 cup grapeseed oil or olive oil
   4 cloves garlic, roughly chopped
   2 tablespoons soysauce (use wheat-free for a wheat-free version)
   2 teaspoons brown sugar
   1 to 2 jalepeno peppers, sliced (discard seeds or not, to taste)
   Juice of 1 lime, plus lime wedges for garnish
   Kosher salt and freshly ground black pepper
   3 pounds chicken thighs


In a blender or food processor, blend together the cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and 2 tablespoons of water. Blend until a smooth paste. Add salt and pepper to taste. Reserve a third of the marinade for serving with the chicken. Use the rest for coating the chicken.

Sprinkle salt and pepper all over the chicken pieces. Coat the chicken pieces with the marinade. Chill for an hour or two. Bring to room temperature before cooking.

Preheat broiler or grill. Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 175°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife. About 20 to 30 minutes. Serve with lime wedges, reserved marinade, and cilantro.

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