Thai Spicy Basil Chicken Skewers
These chicken skewers are marinated in a coconut and herb blend, grilled to juicy perfection and topped with a crunchy gremolata. A creamy cashew dipping sauce ties it all together. It's a flavor-packed recipe perfect for any grilling occasion.
Servings: 8
Equipment
- Blender or Food Processor
Ingredients
- 10 chicken breasts or thighs or both
- 1 Can coconut milk whole fat, reserve 1/3 cup of top layer for the cashew sauce
- 1 lime both zest and juice
- ¼ Cup basil leaves Thai basil or holy basil
- ¼ Cup green onion
- ¼ Cup cilantro leaves
- ¼ Cup brown sugar
- 1 Teaspoon ginger grated
- ½ Teaspoon garlic powder
- ⅛ Cup coconut aminos
- ⅛ Cup rice vinegar
- ¼ Teaspoon allspice
- 1 Teaspoon black pepper
- 1 Teaspoon salt
- ½ Teaspoon sesame seeds
- ½ Tablespoon sesame oil
- 2 red chilies Thai peppers
- 1 Teaspoon coconut extract
For the Gremolata Topping
- ½ lime zest
- 2 Tablespoons cashews roasted and chopped
- 1 Tablespoon basil Thai or Holy, chopped
- 1 Teaspoon sesame seeds
For the Cashew sauce
- ½ Cup water
- 2 Tablespoons plant based butter
- ½ Cup cashew butter
- ⅓ Cup coconut milk reserved from the chicken marinade
- 1 red pepper Thai variety and minced
- 3 Tablespoons brown sugar packed
- 2 Tablespoons coconut aminos
- 2 Tablespoons rice vinegar
- 1 Teaspoon ginger grated
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- ½ Teaspoon garlic powder
- ¼ Teaspoon allspice
- 1 Tablespoon sesame oil
- ½ lime juiced
Instructions
- Open the can of coconut milk and reserve ⅓ cup of the coconut fat, set this aside, it will be used for the cashew dipping sauce. Then pour the remainder of the coconut milk into a large bowl with a lid (plastic wrap or tin foil would also work).
- In a blender or a food processor, add all of the remaining marinade ingredients (everything except the chicken) and blend until smooth.
- Pour the blended ingredients into the bowl with the coconut milk and mix until combined.
- Remove ¾ cup of the finished marinade and set it aside, this will be used later to brush on the chicken while it cooks.
- Cut your chicken into 1 or 2-inch cubes and put all the chicken into the bowl with the marinade. Mix together until the chicken is fully coated.
- Cover the bowl and place in the fridge to marinate, for 2 to 24 hours.
- When you are ready to grill, take the chicken out and thread pieces onto grill skewers. You can pack them on tightly.
- Preheat the grill on high heat.
- Oil the grill grates then grill the chicken skewers for a few minutes on each side. Each time you flip the skewers, brush the side facing up with some of the reserved marinade.
- Keep flipping and brushing the skewers every couple minutes. When your chicken has completed cooking (165°F in the center) remove from the grill and let it rest for 5 to 10 minutes.
- Sprinkle the chicken with the Gremolata topping and serve with the cashew dipping sauce.
Gremolata Topping
- Chop the basil very fine, place in a small bowl.
- Add the sesame seeds.
- Crush the roasted cashews into little pieces, add to the basil and sesame seeds.
- Zest ½ of a lime into the bowl.
- Mix everything together with a fork until combined.
- Sprinkle over the top of the chicken before serving.
Cashew Dipping Sauce
- In a saucepan, cook the water and butter until butter has melted.
- Turn the stove to medium and add the remaining sauce ingredients to the saucepan. Whisk together until fully combined.
- Cook the sauce, stirring occasionally, until thickened, about 5 minutes.
- Remove from heat, serve immediately. Sauce is best served warm, but can be served at room temperature.
Notes
Marinate overnight if possible: This gives maximum flavor.
Keep the heat medium: To avoid burning the marinade.
Soak your skewers: Soak wooden skewers in water for at least half an hour. You definitely don’t want to go to all the trouble of making this Thai street food if your skewers are going to catch fire on the grill!
Keep the heat medium: To avoid burning the marinade.
Soak your skewers: Soak wooden skewers in water for at least half an hour. You definitely don’t want to go to all the trouble of making this Thai street food if your skewers are going to catch fire on the grill!
Nutrition
Calories: 663kcal | Carbohydrates: 27g | Protein: 66g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 873mg | Potassium: 1463mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1699IU | Vitamin C: 67mg | Calcium: 76mg | Iron: 5mg
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