Grilled Soy-Basted Chicken Thighs With Spicy Cashews Recipe (2024)

I marinated the chicken for 2 hours and baked it in a 375 degree oven for 15 minutes on each side. Then I added the basting sauce for an additional 10 minutes. It was quite delicious with the cashews, scallions and cilantro. I served it with leftover rice and asparagus from the garden.

Can this be done in the oven? Or in a cast iron skillet on the stove top?

Sam: For those of us apartment dwellers unable to cook this on either charcoal or gas, can we do it inside, on bake and broil, and if so -- what should we look out for?

I made this tonight in the oven. The entire Bay Area is filled with smoke from north bay wildfires, so I couldn't use my outside grill. Following suggestions from others, I baked mine at 350 degrees for about 15 minutes per side. After basting with the glaze, I broiled it for a few minutes. Turned out great. The flavors were fantastic! I plan make it again to serve at room temperature on a buffet table.

You could marinate overnight if you liked. And if cooking on a gas grill, go medium direct heat, turning often.

I would love to leave a review, but I'm so busy swooning and drooling, I'm not sure I can concentrate. I'll do my best. If this sounds good to you, make it. As soon as possible. We couldn't have loved it more--the presentation, the flavors, the tenderness of the chicken. I might use low-sodium soy next time just because I'm not a big salt eater, and I gambled with molasses and wouldn't do it any other way. So there. Sam Sifton, will you marry me?

The Sriracha roasted cashews are truly addictive, smoked paprika notches them up another level.

When my grill went kaput, I cooked the chicken on a grill pan on the stove, 7 minutes a side, then popped them into the oven at 375 for 17 minutes, then dragged 'em all back and finished them in the pan with the glaze. It wasn't the recipe, but nobody knew, and the chicken was indeed done through, delicious, and not dry.

Made this with tofu instead of chicken and in a cast-iron pan on the stove top instead of a grill. Turned out spectacularly! Added fresh habaneros to both the marinade and the basting sauce, and red miso paste to the marinade. Marinade for 1.5 hours before cooking. Served with steamed broccoli & rice, both splashed with any leftover basting sauce.

Don't have a grill so I did it in the oven (blasted it under the broiler, flipping every 5 min for about 15 min?). Also ended up with a change of plans so I ended up marinating them overnight and they still turned out great. Especially loved the sriracha nuts - listen to the headnote and definitely make a double (or quadruple!) batch. Leftovers went into fried rice (with kalbi butter) which was also insanely delish.

I marinated for two days and also baked in the oven with the marinade. Can't tell you the compliments I received! Definitely worth the effort. I served with the Mashed Potatoes with Scallions and Herbs, plating the potatoes in the middle of a large platter, surrounded by the chicken thighs. The dishes complemented one another.

Tip: After the chicken comes off the grill, squeeze half a lime over it before serving.

these cashews have become one of my favorite easy hacks. I throw them on all types of asian food--chicken, noodle salads etc. They are addictive and delicious. This is a fantastic recipe. Cook the chicken in the oven, on the grill, under the broiler, wherever. It doesn't matter. 5 STARS

Outstanding recipe! We did not have hoisin but looked up a simple recipe for it and the result was excellent. Added to my "keeper" recipe file!

Using roasted cashews with sriracha sauce saves a pan. It was hard to control the char after adding the glaze. One moment was fine, the next getting black grill marks - despite using indirect low heat on a gas grill and checking literally every minute. Next time I’d do this in the oven. Flavor was good, although sesame overwhelmed other tastes. Just my opinion, my hubby thought it was balanced just right.

Medium direct heat turning often Smoked paprika on cashews

My husband is a very picky eater, I hesitantly made this recipe, unsure of whether or not he would like it... safe to say he LOVES it and I’ve made it 3x in a row for him!

This is a wonderful dish for family or company. It is easy to make and delicious as well as beautiful presentation. I’ve made this several times this summer. Rave reviews every time.

This is so good. Just make it. Trust me.

This is delicious exactly as written. I only had time for a 4 hour marination, but would probs go overnight next time. Amazing.

Didn't have hoisin. Used plum sauce, oyster sauce, and 5 spice powder.

Love the recipe, just a point about charcoal grilling. Can we please stop with the nonsense of testing temps by what a hand can withstand?! Everyone has different heat tolerances. The public would be better served with a suggestion of buying grill thermometers - the ones built-in to grills, gas or charcoal, are highly inaccurate and measure the heat at the top of the cover not at grate level where the cooking takes place. There are so many on the market at varying price points.

Love this. With some stir fry celery

1. do nuts and marinate earlier. so not all being done at dinner time. I added the chili crunch oil to the marinade and added lime juice to the basting sauce. good. 2. cooks illustrated meat has for bone in, 450F, 25 mins but this is too high. Try at 375 or 400 F, and then broil at end. 450 came out a bit dry. Broil with basting sauce at 215 Celsius was good.

This was very good. I have a few suggestions. Dissolve the brown sugar in 3 tsp of dry sake prior to adding to the basting sauce.Serve dish as a bowl, over jasmine rice, Warm the remainder of the basting sauce, and divide over the bowls.Add golden raisins as an additional topping.

I baked the chicken and basted as a previous reviewer suggested.. Flavor was good. Served over rice, resulting dish was dry. Then added chili oil and sesame oil to rice which improved things a bit.

Absolutely phenomenal. Juicy, flavorful, spicy-don’t skip the cilantro/scallion/Sriracha nut garnish. A squeeze of lime was nice, too.I served it on steamed Carolina Gold rice and a simple salad of cucumber half-moons and diagonally sliced celery, dressed with EVOO & lime.