Summer really is the season for grilling. I don’t think I can go more than a week without tasting that crispy, intense, charcoal flavour…in fact I doubt I usually go more than a few days. It’s just so delicious – and so simple, why would you cook any other way if you have a choice…? It is also so much nicer to cook outside, sitting and relaxing with some wine or diet coke and appetizers when it’s humid and sticky inside in the kitchen.
I tried an interesting marinade recipe yesterday . I have always been quite good at just grabbing a few ingredients out of the fridge, maybe adding a few herbs and tossing them in a zip-lock bag with some chicken or fish and then handing it to Mike . Of course he in turn has always been excellent at taking that bag, and grilling it to perfection , simply by adding fire. We work well together that way, I suppose.
flavourful sweet/savory chicken . I was actually worried Mike wouldn’t like it, partly because I think he is tired of being my flavour “guinea-pig” so I called my brother, he always comes to taste new recipes, and because the combination could really have backfired if I had used too little of one ingredient or too much of another. But the chicken is delicious – very moist and tender, and neither too sweet nor too spicy. David liked the marinade as a pesto, he finished off a whole wheat bread before dinner.
1 cup roasted, salted cashew nuts
6 tablespoons chopped cilantro, with some stems
1/4 cup canola oil
4 garlic cloves, roughly chopped
2 tablespoons soy sauce
2 teaspoons brown sugar
1 jalapeño pepper, 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 and/or drumsticks.
1. In a blender or food processor, combine nuts, 2 tablespoons cilantro, oil, garlic, soy sauce, sugar, jalapeño, lime juice and 2 tablespoons water. Blend until smooth, scraping down sides as necessary. Taste and season with salt and pepper if desired.
2. Season chicken all over with salt and pepper. Smear on enough cashew mixture to thoroughly coat pieces. (Set aside any remaining mixture.) Let marinate at room temperature while you heat grill or broiler. Or refrigerate for up to 12 hours before cooking.
3. Preheat broiler or grill. Grill or broil chicken, turning frequently, until it is crisp and golden on outside and done on inside
4. Sprinkle chicken with remaining cilantro and serve with lime wedges and remaining cashew mixture