{Gluten-Free} Spicy Cashew-Garlic Chicken
This is one of our favourite recipes as we just LOVE the sauce; it’s very versatile: it can be used on chicken, tilapia, or pork. Also, it’s really simple to make and it takes almost no time! It goes well with a lot of sides: salad, quinoa, grilled veggies.
{Gluten-Free} Spicy Cashew-Garlic Chicken
Course: DinnerServings
4
servingsPrep time
15
minutesCooking time
30
minutesIngredients
4 x 5 oz chicken breasts
pinch of sea salt {optional depending on whether cashews are salted}
pinch of ground pepper
½ cup roasted cashews
2 tbsp extra virgin olive oil
2 tbsp {minced} garlic
2 tbsp gluten-free tamari {soy sauce}
2 tsp sugar {I don’t use sugar but you may want a touch of sweetness}
1-2 jalapeño pepper(s), seeded & chopped {I use 2}
2 tbsp chopped poblano pepper
3 tbsp freshly squeezed lime juice
Directions
- Preheat grill to medium high.
- Place all the ingredients except for the chicken in a food processor {or Vitamix} and process until smooth. Add a bit of water to make it into a smooth paste.
- Place ⅔ of the sauce in a bowl and ⅓ in a small bowl.
- Season chicken with salt {if your cashews aren’t very salty} and ground pepper. Coat or dip the chicken in the larger bowl.
- Place chicken on grill. Cook until cooked through {about 6-8 minutes total, flip half way through}. I use a thermometer to ensure that chicken is the right temperature – 165°F.
- Remove chicken from grill, let rest for 5 minutes, and then brush cashew paste on the chicken {and anything else you’d like to use this sauce on!}
I hope you enjoy it as much as we do!
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