1/3cupfresh coriandercilantro, roughly torn or chopped
1/4cuproasted cashews or peanutsroughly chopped
Preheat oven to 200C/390F and preheat grill/BBQ.
To make the sauce whisk all the sauce ingredients together in a small bowl and set aside. If you want the sauce less spicy then remove the seeds and white ribs from the chilli before chopping.
Lay the chicken thighs out flat and drizzle both sides with 1 Tbsp of oil and season well with sea salt and black pepper. Place on grill just long enough to sear and brown each side (should only take around 8-10 min but does depend on the size of your chicken thighs). If you don’t have a BBQ or grill then just do this step in a fry pan (skillet) on high heat, you just won’t get the grill makes but it will be equally as yummy!
Remove chicken from grill and place in an oven proof dish. Pour over the sauce then place the chicken in the preheated oven for 10 min or until the chicken is cooked (again, it may take a little longer depending on the size of your chicken thighs).
Remove chicken from the oven and sprinkle over spring onions, additional chilli, coriander and nuts. Serve with an Asian inspired slaw or vermicelli salad.
Note: My favourite chicken cut is the thigh but this dish is equally as good with breasts or legs, just adjust your cooking time accordingly.