Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner. The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking. It's terrific with rice, or as a topping for a salad of sturdy greens. You may wish to double the recipe for Sriracha-roasted cashews. Those are addictive, and for them you will find many delicious uses. Featured in: Charcoal Or Gas? Depends On What You&rsquo;re Grilling.&nbsp; Learn: How to Grill

          Grilled Soy-Basted Chicken Thighs With Spicy Cashews        

unsalted cashews

Sriracha sauce

sesame oil

soy sauce

hoisin sauce

black pepper

sauce,

chicken thighs

brown sugar (light

ginger

scallions, sliced thin

grilled soy-basted chicken thighs with spicy cashews

Cook Time: 1 hours

Total: 1 hours

Servings: 1

Author : cooking.nytimes.com

Ingredients

Instructions

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