Grilled Cashew Chicken

4 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Barbecue and Grilling, Main Dishes
Servings 4
Calories 454 kcal


Calories: 454 kcalCarbohydrates: 23 gProtein: 43 gFat: 37 gSaturated Fat: 17 gCholesterol: 139 mgSodium: 1248 mgFiber: 8 gSugar: 16 gVitamin A: 30.675 IUCalcium: 74 mgIron: 15 mg


  • 4 whole chicken legs
  • 1/2 whole cucumber sliced for garnish
  • 8 oz chinese cabbage
  • 2 oz raw cashews or amcadamia nuts
  • 1 whole onion finely chopped
  • 2 whole Garlic cloves crushed
  • 2 whole red chili pepper chopped
  • 1 oz lemon grass 2" piece
  • 1 tbsp tamarind sauce
  • 2 tbsp dark soy sauce
  • 1 tablespoon Thai fish sauce
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1 tablespoon rice vinegar


  • Using a sharp kitchen knife, slash the chicken legs several times through to the bone. Chop off the knuckle end and discard.
  • To make the marinade, place the cashew or macadamia nuts in a food processor and grind until fine (or use a pestle and mortar to grind them).
  • Add the chopped shallots or onion, garlic, chilies and lemongrass and blend. Add the remaining marinade ingredients and blend again.
  • Spread the marinade over the chicken and leave for up to 8 hours in the refrigerator. Cook the chicken on a medium grill for 25 minutes, basting and turning occasionally. Garnish with radishes and cucumber and serve on a bed of Chinese cabbage.
Keyword Poultry
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