Can this be baked in the oven, instead of grilled or broiled? Or would it work on a grill pan?

Do you suppose this would be tastey without the jalapenos? That's definately not up my alley! Or could something still a little spicey but more mild than jalapenos be used? This looks tastey but my tastebuds would scream at that spice. I know, it's sad.

Almost all of these bake/broil type meals can be made in a convection toaster oven without heating up the kitchen. The hot air blowing over the food gives it a nice crisp texture on the outside, and seals in the juice on the inside. This dish would be great in one. Be careful with the pepper not to breathe the fumes, or touch your eyes while using.

Oh Elise!

This looks divine (as do all your recipes) and I've been craving cashews too. Can't wait to test it out.

Grilled this with parsley (one of us never learned to appreciate cilantro) and used quartered chicken breasts. Very good. Served with polenta but the boarder who disdains polenta had leftover potato salad and another boarder, who may be asked to leave if he keeps making suggestions after the meal is on the table, said couscous would be tasty. This being TX we threw in the jalapeno seeds too.

Yum. That chicken makes my mouth water.

This recipe caught my eye b/c I just made thai cashew chicken last night. It reminded me how good a handful of roasted nuts can make anything taste. Of course this chicken recipe is very different, but I have a feeling the buttery cashew deliciousness will translate.

This was fantastic! I tried to make it a bit healthier by using skinless chicken breasts. Broiled them on a cookie sheet as I was worried about the paste falling through the grill (or standard broiler pan), about 10 minutes per side. So much flavor, this one is indeed a keeper. Quite possibly the best chicken breasts I've ever had.

This is was awesome! I did use almonds as that is what I had on hand. DD and DH first saw me making it and thought gross, but then they had seconds. I will definitely be making this again.

This was wonderful! Both of us loved it. I reserved some of the marinade as suggested, but next time - and there WILL be a next time - I will put all of it on the chicken. I used canned jalapenos with seeds, not fresh. A couple of days later, I had some of the leftovers with some leftover pasta that I heated up in a skillet with a little olive oil and the marinade was wonderful with that, too. Almost like a pesto sauce.

Thanks for a great recipe. This one is a keeper.

Made this last night and it was wonderful! I used walnuts insead of cashews and made a paste with a mortar & pestle insead of blending. Fantastic! Thank you Elise! Keep them coming!

We made this last night, using the sauce on a grilled pork tenderloin and then tossing some of the extra sauce with egg noodles and a little of the cooking water to make a pasta salad to go along with it. It was so good!

Great dinner last night, Elise! I made it just like the recipe called - except I halved it as I knew my young children wouldn't eat anything so spicey. They were thrilled with a thigh patted with EVOO, kosher salt and pepper.

Nothing wrong with skinned and boned chicken thighs if you limit yourself to one! So juicy and flavorfull - and dark meat is much more nutrional than white due to the increased blood flow to that area of the chicken.

Slaw, corn on the cob and a baguette on the side. I couldn't resist the extra marinade - kept dipping my bread and slaw into it. Yum!

For those who can't take the heat (or think they can't take the heat of a seeded/deveined jalapeño)... don't skip the chile! It ads an earthiness and balance to the acid of the limes and sweetness of the nuts.

Use a poblano instead. Poblanos are sometimes incorrectly labeled as a pasilla in the grocery. They are only slightly hotter than a green pepper, but add a wonderful depth and unique flavor without the heat.

I've made this twice already; everyone loves it. Great for company. The second time, I didn't have fresh jalapeno, so used the bottled slices I usually keep around. Still great. Elise, I don't think I've taken a recipe from your site yet that my crowd didn't rave about :-)

I made this recipe this past weekend and had a bit of trouble with it. The marinade tasted amazing right out of the blender but even after marinating the chicken overnight (I used chicken legs), when the chicken was grilled, I could barely taste the spices. Part of the problem is definitely my inexperience at using a grill -- a lot of the marinade fell between the grates and, because I had the heat too high, the chicken burned on the outside before cooking through. Any suggestions? Would an indoor grillpan yield better results? Should the heat stay low? The recipe was yet another cooking disaster in front of my in-laws -- noone helped me with the grill (except my well-meaning but even more clueless husband). Seems I can only cook anything decent when no in-laws are within 10 miles of me!

Tried this out on Friday after having the recipe in my stack for months. Great flavor! I marinated it overnight, and that didn't seem to be a problem. Like others, I had problems with the sauce falling through the grill grates, but ahh well... I didn't reserve any of the marinate either, but I didn't think it needed any extra after cooking.

I am a very inexperienced cook and would like to clarify what exactly should be done with the marinade that is set aside. Is it used "as-is" straight from the blender or does it need to be cooked?

As is. The marinade is raw, not cooked. ~Elise

I love this recipe! I have made it on chicken, but tonight I'm going to make lamb cutlets the same way. We think the marinade is like a spicy Asian pesto. It would be really nice paired with grilled sea scallops, I think, or even as a dip with grilled meats.

Delicious! I baked instead of broiling, only because I wanted to include roasted potatoes as part of our menu. I set the oven to 425, baked for 50 minutes, and it came out perfect! The sauce is amazing, and since I LOVE spicy foods, I kept the seeds in the jalapenos. Will definitely make this again!

Excellent Recipe! I can't wait to show it off! I skinned the thighs before cooking and carved the meat off the bones to reserve for my chicken stock before serving. I expect the flavor from the marinade to contribute to an exceptional chicken stock. Indeed this recipe is a keeper. Next time, I want shred the cooked chicken and serve the finished result (including reserved marinade, lime, cilantro) with large pieces of romaine lettuce as as Lettuce Wrap dish. I may even add more garlic just because. Well done, Elise. Keep up the good work.

I love grilled chicken! It is one of my favorite foods. Especially cooked on my Big Green Egg (BGE) smoker/grill over lump charcoal. And this is one of the best grilled chicken recipes I've tried in a long time! I let the chicken marinate in the fridge for about 4 hours before grilling. As stated in the recipe, be sure to save about a third of the marinade to serve with the chicken (you might want to thin it with a bit of water). It tastes so good! It was worth standing outside in my backyard the other night in sub 50 degree weather - with a couple of glasses of red wine to take the chill off - to cook this. I served it with another recipe from this site, Baby Bok Choy with Cashews, and steamed white rice. Excellent!