Grilled Chicken with Cashews and Garlic

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Grilled Chicken with Cashews and Garlic
- serve with Basmati rice
- from Bonnie Stern
Marinade: 
1 tsp grated lemon peel
1 tsp paprika (smoked or regular)
1 tsp salt
1 tsp ground cumin
2 tbsp vegetable oil
6 chicken breasts (says recipe)

Topping:
1/2 cup thinly sliced garlic (yep)
1/4 tsp cayenne
1/2 tsp salt
pinch pepper
2 tbsp butter
1 tbsp vegetable oil
3/4 cup chopped roasted cashews
1 tbsp lemon juice

1. For marinade, in small bowl combine lemon peel, paprika, salt, cumin and oil. Rub into chicken and marinade for a few minutes or up to a few hours.

2. Meanwhile for topping, in small bowl combine garlic, cayenne, salt and pepper.

3. Heat butter and oil in a small skillet on medium heat and add garlic. Cook until just golden, about 4-5 minutes. Do not let garlic brown too much or it will be bitter. Add cashews and lemon juice.

4. Grill chicken for about 5 minutes per side, or until just cooked through. Do not overcook.

5. Transfer chicken to serving plates and spoon garlic and cashew mixture on top.

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