When my 9-year old visiting nephew proclaimed, “Hey, this chicken is good!,” we knew we had a keeper! I’ve since made this recipe several times, with great results. Note the reader comments. People have subbed almonds and walnuts for the cashews, and parsley for the cilantro. Great for a summer cookout! Use gloves when handling jalapeños (or a plastic sandwich bag), or coat your hands with a little oil first, before cutting the peppers, and then wash hands with warm soap and water after. Pulse or blend until the mixture is a smooth paste. Add salt and pepper to taste. Reserve a third of the marinade for serving with the chicken. Use the rest for coating the chicken. At this point if you want, you can make ahead, and chill for several hours or overnight until ready to cook. Bring to room temperature before cooking. Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 165°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife. This will take about 25 to 35 minutes for a grill on medium heat, or about 10-20 minutes under a broiler, depending on how far the chicken is from the heat. Note that as you turn the pieces, some of the coating will fall off. It’s to be expected, so don’t worry if and when this happens. Serve with lime wedges, reserved marinade, and cilantro. Links: Grilled Cilantro Lime Chicken here on Simply Recipes Roast Chicken with Cilantro and Lime - from Kalyn’s Kitchen
