Prep Time:
25 min
Cook Time:
25 min
Total Time:
50 min (+ 2 hrs standing time)
Servings:
4-6
Infused with a cashew marinade and finished with a sweet and spicy spiked barbecue sauce, this grilled chicken delivers a punch of absolutely mouth-watering flavors.
Ingredients
How to make it
-
1
In food processor, process 1/4 cup cashews until finely ground. Add soy sauce, 2 tbsp Sriracha, vinegar, oil, garlic and ginger; pulse until blended. Transfer to large bowl.
-
2
Toss chicken in marinate. Cover and chill for at least 2 to 4 hours.
-
3
Preheat grill to medium heat; grease grates well.
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4
In small bowl, stir together barbecue sauce, honey and remaining Sriracha.
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5
Remove chicken from the marinade (discard marinade).
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6
Grill chicken, turning, for 20 minutes. Brush with barbecue sauce mixture. Grill for 5 to 10 minutes or until chicken is well marked, barbecue sauce is caramelized, chicken is cooked through and instant-read thermometer registers 165°F when inserted into thickest part of thigh.
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7
Roughly chop remaining cashews. Garnish chicken with chopped cashews and green onions. Serve with lime wedges.
Tips & Tricks
- For kung pao wings, substitute bone-in, skin-on chicken with split wings, and grill for 15 to 20 minutes, or until cooked through.
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