1 cup roasted, salted cashew nuts
6 Tbsp chopped cilantro (include stems)
1/4 cup grapeseed or olive oil
4 garlic cloves, roughly chopped
2 tablespoons soy sauce (use wheat-free for wheat-free version)
2 teaspoons brown sugar
1 to 2 jalapeño peppers, sliced (discard seeds or not, to taste)
Juice of one lime, plus lime wedges for garnish
Kosher salt and freshly ground black pepper
3 pounds chicken thighs
1 In a blender or food processor, blend together the cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and 2 tablespoons of water. Blend until 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.
2 Sprinkle salt and pepper all over the chicken pieces. Coat the chicken pieces with the marinade. Chill for an hour or two. Bring to room temperature before cooking.
3 Preheat broiler or grill. Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 175°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. About 20 to 30 minutes. Serve with lime wedges, reserved marinade, and cilantro.