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NUT HARVEST® Kung Pao BBQ Grilled Chicken

Prep Time:

25 min

Cook Time:

25 min

Total Time:

50 min (+ 2 hrs standing time)



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.


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.

  • 4

    In small bowl, stir together barbecue sauce, honey and remaining Sriracha.

  • 5

    Remove chicken from the marinade (discard marinade).

  • 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.

  • 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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