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
Scale
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.
