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If you have a craving for something vibrant, punchy, and bursting with layers of flavor, the Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping Recipe is calling your name. Imagine tender, juicy chicken pieces marinated in a fragrant blend of Thai herbs and spices, grilled to perfection, then paired with a creamy, nutty cashew sauce and topped with a zesty gremolata that adds a fresh crunch. This dish delivers an exciting combination of spicy, sweet, tangy, and fresh tastes that will make every bite an adventure. It’s perfect for sharing with friends or elevating a weeknight dinner with minimal fuss and maximum wow factor.
Ingredients You’ll Need
This Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping Recipe relies on a selection of elegantly simple ingredients, each playing a specific role in building layers of flavor, texture, and color. From fresh herbs to creamy coconut milk and smoky grilled chicken, every component is essential for creating that signature balance.
- Chicken breasts or thighs: Your choice between lean or juicy cuts sets the base for tender skewers.
- Whole fat coconut milk: Provides creaminess and richness, plus a subtle tropical sweetness.
- Lime (zest and juice): Adds brightness and a lively citrus kick to the marinade and topping.
- Fresh Thai or Holy basil leaves: Brings that aromatic, slightly spicy herbal flavor that defines this dish.
- Green onion: Adds a mild oniony freshness without overpowering the marinade.
- Cilantro leaves: Offers a clean, citrusy note to balance the richness.
- Brown sugar: Introduces just the right amount of sweetness to counter the heat.
- Grated ginger: Lends a warm, peppery bite with subtle earthiness.
- Garlic powder: Complements the marinade with savory depth.
- Coconut aminos: A soy sauce alternative that’s slightly sweeter and saltier, enhancing umami.
- Rice vinegar: Injects gentle acidity to balance flavors perfectly.
- Allspice: Provides subtle warmth and complexity.
- Black pepper: Freshly ground for a mild heat and pungency.
- Salt: Essential for drawing out and amplifying flavors.
- Sesame seeds and oil: For nuttiness that ties the dish and sauces together.
- Thai red peppers: Bring the heat and a fruity spicy note.
- Coconut extract: A small touch to emphasize the tropical vibe.
- Roasted chopped cashews: Adds crunch and buttery flavor to the gremolata topping.
- Plant-based butter: Creates a luscious base for the cashew dipping sauce.
- Water: Balances sauce consistency without diluting flavors.
How to Make Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping Recipe
Step 1: Prepare the Coconut Milk
Start by opening your can of whole fat coconut milk. Carefully scoop out and reserve one-third cup of the thick coconut cream that rises to the top — this luscious cream will later become the luxurious base for your cashew dipping sauce. Pour the remaining coconut milk into a large bowl and cover it with a lid; this is where your chicken will soak in the marinade.
Step 2: Make the Marinade
To craft the bold yet balanced marinade, blend together all the remaining marinade ingredients until perfectly smooth. Think of this as the flavor passport for every chicken piece — from the zing of lime zest and juice, to the warmth of grated ginger and allspice, all harmonized by the sweet umami of coconut aminos and brown sugar. Pour this vibrant mix into the bowl with your coconut milk and stir until everything is evenly combined.
Step 3: Marinate the Chicken
Now, remove about three-quarters of a cup of your flavorful marinade and set it aside for basting later on. Then, cut your chicken breasts, thighs, or a combination into 1-2 inch cubes and submerge them completely in the remaining marinade. Cover the bowl and pop it in the fridge for anywhere between 2 to 24 hours. This step is crucial as it allows those intense Thai flavors to infuse every bit of chicken, ensuring juicy, fragrant results once cooked.
Step 4: Prepare the Skewers
When it’s grilling time, thread the marinated chicken pieces onto your skewers. You want to pack them fairly tightly so they cook evenly and hold their shape on the grill. Using either metal or soaked wooden skewers works great — just make sure they’re ready to handle the heat!
Step 5: Grill the Chicken
Preheat your grill to high heat and brush the grates with oil to prevent sticking. Place your skewers on and grill for a few minutes on each side, brushing generously with the reserved marinade to keep things juicy and to build layers of caramelized flavor. Your goal is an internal temperature of 165°F for perfectly cooked chicken. Once done, let the skewers rest for 5 to 10 minutes — patience here means more tender and flavorful bites.
Step 6: Make the Gremolata Topping
The vibrant gremolata topping brings fresh, crunchy contrast to the rich grilled chicken. Simply finely chop Thai or Holy basil, then mix it with toasted sesame seeds, crushed roasted cashews, and the zest of half a lime. This little bowl of brightness will add a zingy texture that dances beautifully on your palate.
Step 7: Make the Cashew Dipping Sauce
For the final flourish, melt your plant-based butter into water over medium heat in a saucepan. Add in the reserved coconut cream, minced Thai red pepper, brown sugar, coconut aminos, rice vinegar, grated ginger, salt, black pepper, allspice, sesame oil, and lime juice. Whisk the mixture constantly until it thickens, about 5 minutes. This luscious sauce is creamy with a perfect balance of heat, sweetness, and tang — ideal for dipping your skewers or drizzling on top.
How to Serve Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping Recipe
Garnishes
Enhance your presentation and flavor by sprinkling extra chopped fresh basil and cilantro over the skewers. A few extra sesame seeds add subtle nuttiness and crunch. For the bravest spice lovers, thin slices of fresh Thai red chili on top provide an eye-catching and piquant kick.
Side Dishes
These skewers love company. Serve them alongside steamed jasmine rice or fluffy coconut rice to soak up every bit of sauce. A fresh cucumber salad with a light lime vinaigrette lends a cool, crisp contrast. For a heartier meal, grilled or roasted vegetables like bell peppers, zucchini, or snap peas complement the dish’s bold flavors perfectly.
Creative Ways to Present
If you want to impress at your next dinner party, arrange the skewers over a bed of mixed greens and drizzle generously with cashew sauce and gremolata. Alternatively, slide the grilled chicken off the skewers and toss with rice noodles and fresh herbs for a refreshing Thai-inspired salad. Another fun option is serving the skewers in small portions as finger food with mini dipping bowls — guaranteed to be a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Store any leftover grilled chicken skewers tightly wrapped or in an airtight container in the refrigerator. They’ll keep well for up to three days, maintaining their juicy texture and flavors when properly chilled.
Freezing
If you want to save some for later, you can freeze the marinated raw chicken cubes before skewering or the cooked skewers themselves. Wrap them well in plastic wrap and place in a freezer-safe container or bag. They can be stored for up to three months without losing quality.
Reheating
To reheat, gently warm the skewers in the oven at 350°F for about 10-15 minutes, or until heated through. Avoid microwaving for the best texture — slow warming helps keep the chicken tender and juicy. Reheat the cashew sauce separately on the stovetop, stirring to prevent sticking.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually an excellent choice for this recipe because they stay moist and flavorful during grilling. Thighs lend a richer taste, but breasts work great if you prefer a leaner option.
What if I don’t have Thai or Holy basil?
If you can’t find these specific basil varieties, fresh sweet basil is a fine substitute. Just keep in mind the unique Thai basil flavor has a slight spiciness and anise note that adds a special touch.
How spicy is this recipe?
The heat mainly comes from the Thai red peppers in the marinade and sauce. You can adjust the spiciness by using fewer peppers or removing the seeds. The creamy cashew sauce also helps mellow the heat nicely.
Is this recipe gluten-free and dairy-free?
Yes! Using coconut aminos instead of soy sauce keeps the recipe gluten-free, and the plant-based butter along with coconut milk ensures it’s dairy-free. It’s a great choice for various dietary preferences.
Can I make the cashew sauce ahead of time?
You can prepare the cashew dipping sauce a day in advance. Store it in the refrigerator and reheat gently before serving. Just give it a quick whisk to recombine before plating.
Final Thoughts
There’s nothing quite like the magic of this Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping Recipe — it effortlessly blends bold, exotic flavors with fun textures and simple prep. Whether you’re grilling for a gathering or craving a vibrant meal, these skewers deliver excitement in every bite. I truly hope you give this recipe a whirl and enjoy the burst of Thailand’s best flavors right in your own kitchen. Happy grilling!
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Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes plus marinating time
- Yield: 10 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Thai
- Diet: Vegan
Description
Thai Spicy Basil Chicken Skewers feature tender chicken marinated in a fragrant coconut milk and herb blend, grilled to perfection, and served with a nutty cashew dipping sauce and zesty gremolata topping. This flavorful Southeast Asian-inspired recipe balances spicy, sweet, and savory notes, perfect for a lively dinner or entertaining guests.
Ingredients
Chicken and Marinade
- 10 chicken breasts, thighs, or both, cut into 1 to 2-inch cubes
- 1 can (14 ounces) whole fat coconut milk (reserve 1/3 cup of top layer for Cashew Sauce)
- 1 lime (zest and juice divided)
- 1/4 cup basil leaves (Thai or Holy)
- 1/4 cup green onion
- 1/4 cup cilantro leaves
- 1/4 cup brown sugar
- 1 teaspoon grated ginger
- 1/2 teaspoon garlic powder
- 1/8 cup coconut aminos
- 1/8 cup rice vinegar
- 1/4 teaspoon allspice
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 tablespoon sesame oil
- 2 Thai red peppers
- 1 teaspoon coconut extract
Gremolata Topping
- 2 tablespoons roasted and chopped cashews
- 1 tablespoon chopped Thai or Holy basil
- 1 teaspoon sesame seeds
- 1/2 lime zest
Cashew Dipping Sauce
- 1/3 cup reserved coconut milk (from marinade)
- 1/2 cup water
- 2 tablespoons plant-based butter
- 1 minced Thai red pepper
- 3 tablespoons packed brown sugar
- 2 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon allspice
- 1 tablespoon sesame oil
- 1/2 lime, juiced
Instructions
- Prepare the Coconut Milk: Open the can of coconut milk and carefully reserve 1/3 cup of the thick coconut fat from the top. Pour the remaining coconut milk into a large bowl with a lid for marinade preparation.
- Make the Marinade: In a blender or food processor, combine basil leaves, green onion, cilantro, brown sugar, grated ginger, garlic powder, coconut aminos, rice vinegar, allspice, black pepper, salt, sesame oil, Thai red peppers, lime zest and juice, and coconut extract. Blend until smooth, then pour this mixture into the bowl with the coconut milk and mix well to combine.
- Marinate the Chicken: Remove 3/4 cup of the prepared marinade and set it aside for basting. Add the cubed chicken into the remaining marinade in the bowl, ensuring all pieces are well coated. Cover and refrigerate for a minimum of 2 hours, preferably up to 24 hours, to allow flavors to develop.
- Prepare the Skewers: Thread the marinated chicken cubes onto grill skewers, packing them tightly to ensure even cooking.
- Grill the Chicken: Preheat your grill to high heat and oil the grates to prevent sticking. Grill the skewers for several minutes on each side, brushing frequently with the reserved marinade to keep the chicken moist and flavorful. Cook until the internal temperature reaches 165°F (74°C). Once done, remove from grill and let the skewers rest for 5 to 10 minutes.
- Make the Gremolata Topping: Finely chop the Thai or Holy basil and mix it in a small bowl with the roasted chopped cashews, sesame seeds, and lime zest to create a fresh and aromatic topping.
- Make the Cashew Dipping Sauce: In a saucepan, combine the plant-based butter and water, melting the butter over medium heat. Add the reserved coconut milk, minced Thai red pepper, brown sugar, coconut aminos, rice vinegar, grated ginger, salt, black pepper, allspice, sesame oil, and lime juice. Whisk the sauce continuously and cook for about 5 minutes or until thickened. Remove from heat and keep warm for serving alongside the skewers.
Notes
- Marinate the chicken overnight for deeper flavor infusion.
- Adjust the number of Thai red peppers to control the spice level.
- Plant-based butter can be substituted with regular butter if not vegan.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Serve with steamed jasmine rice or a fresh cucumber salad for a complete meal.
