CASHEW ROMESCO CHICKEN THIGHS

 

INGREDIENTS

• 1 jar (16 oz.) roasted red bell peppers, drained, rinsed, and roughly chopped
• 1/4 cup roasted unsalted cashews
• 3 tablespoons white balsamic vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon hot sauce such as tabasco
• 1/2 teaspoon kosher salt
• 1/2 cup olive oil, divided
• 6 chicken thighs (3 lbs. total)
• couscous cooked with herbs (optional) 

 

DIRECTION

• Heat the grill to medium temperature about 350° to 450°.
• In a blender blend the peppers, lemon juice, vinegar, salt and hot sauce.
• While the blender is running add 1/3 cup of oil in it and blend well until the sauce is smooth and lighter in color.
• Place the half sauce in another bowl.
• Take another bowl and place the chicken in it and drizzle the remaining oil in it.
• On the cooking grate lay the chicken side down and brush with the romesco sauce.
• Grill the chicken, turn often and each time you turn the chicken brush with the sauce.
• Turn until the chicken is well brown which may take about 20 minutes.
• Serve over couscous with reserved sauce on the sides.