Description
These Thai Spicy Basil Chicken Skewers are marinated in a fragrant blend of coconut milk, herbs, and spices, then grilled to perfection and served with a creamy cashew dipping sauce and zesty gremolata topping. A vibrant, flavorful dish perfect for gatherings or weeknight dinners.
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 (both zest and juice)
- 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 teaspoon sesame seeds
- 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
- 1/2 cup water
- 2 tablespoons plant-based butter
- 1/3 cup coconut milk (reserved from the chicken marinade)
- 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 for the cashew sauce. Pour the remaining coconut milk into a large bowl with a lid for the marinade.
- Make the Marinade: In a blender or food processor, blend all the marinade ingredients (basil, green onion, cilantro, brown sugar, grated ginger, garlic powder, coconut aminos, rice vinegar, allspice, black pepper, salt, sesame seeds, sesame oil, Thai red peppers, coconut extract, lime zest and juice) until smooth. Pour this mixture into the bowl with the coconut milk and stir well to combine thoroughly.
- Marinate the Chicken: Remove 3/4 cup of the finished marinade and set it aside for basting during grilling. Cut the chicken into 1 to 2-inch cubes and add them to the bowl with the marinade. Stir to coat all pieces well. Cover and refrigerate for at least 2 hours, up to 24 hours, to develop flavor.
- Prepare the Skewers: Thread the marinated chicken cubes tightly onto grill skewers, ensuring they are packed well for even cooking.
- Grill the Chicken: Preheat the grill to high heat and oil the grates to prevent sticking. Grill the chicken skewers for several minutes on each side, frequently brushing with the reserved marinade to keep them moist and flavorful. Cook until the internal temperature reaches 165°F. Remove from grill and let rest for 5 to 10 minutes to allow juices to redistribute.
- Make the Gremolata Topping: Finely chop the Thai or Holy basil and combine it with sesame seeds, crushed roasted cashews, and lime zest in a small bowl. This bright, fresh mixture will add texture and flavor when sprinkled over the grilled chicken.
- Make the Cashew Dipping Sauce: In a saucepan, melt the plant-based butter in water over medium heat. Add the reserved coconut fat and remaining sauce ingredients including the minced Thai red pepper, brown sugar, coconut aminos, rice vinegar, grated ginger, salt, black pepper, allspice, sesame oil, and lime juice. Whisk continuously until the sauce thickens, about 5 minutes. Remove from heat and serve warm alongside the skewers.
Notes
- Marinating the chicken longer (up to 24 hours) will intensify the flavors and tenderize the meat.
- Use plant-based butter to keep the sauce dairy-free and suitable for vegan diets.
- Ensure the grill grates are well oiled to prevent skewers from sticking and breaking apart.
- Adjust the amount of Thai red peppers in the marinade and sauce to control the spice level according to your preference.
- Use a meat thermometer to guarantee the chicken is cooked safely to 165°F internal temperature.
- The gremolata topping can be made ahead and stored in the fridge for up to 2 days.
- For a gluten-free version, verify all condiment ingredients like coconut aminos and rice vinegar are gluten-free certified.
