Cashew Romesco Chicken Thighs

By JenHall

haven't tried this yet

Ingredients

• 1 jar (16 oz) roasted red bell peppers, drained, rinsed, and roughly chopped
• 1/4 cup roasted unsalted cashews
• 3 T white balsamic vinegar
• 1 T lemon juice
• 1/2 t hot sauce such as Tabasco
• 1/2 t kosher salt
• 1/2 cup olive oil, divided
• 6 chicken thighs (3 lbs total)

Details

Servings 6

Preparation

Step 1

Heat a grill to medium (350 to 450 degrees). Whirl peppers, cashews, vinegar, lemon juice, hot sauce, and salt in a blender. With motor running, add 1/3 cup olive oil in a steady stream through opening in lid until sauce is smooth and lighter in color. Set aside half the sauce.

Put chicken in a bowl and drizzle with remaining oil. Lay chicken skin side down on cooking grate and brush with some of the remaining romesco sauce. Grill, turning often and brushing each time with more sauce, until chicken is well browned and cooked through, about 20 mins. Serve reserved sauce on the side.