Description
Let’s dive into a recipe that transforms your everyday grilling game: Thai Spicy Basil Chicken Skewers.
Ingredients
Scale
- 10 chicken Breasts, thighs, or both
- 1 Can coconut milk, whole fat and 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 Tsp. ginger, grated
- 1/2 Tsp. garlic powder
- 1/8 Cup coconut aminos
- 1/8 Cup rice vinegar
- 1/4 Tsp. allspice
- 1 Tsp. black pepper
- 1 Tsp. Salt
- 1/2 Tsp. sesame seeds
- 1/2 Tbsp. sesame oil
- 2 red peppers, Thai variety
- 1 Tsp. coconut extract
Gremolata Topping
- 1/2 lime zest
- 2 Tbsp. cashews, roasted and chopped
- 1 Tbsp. basil, Thai or Holy, chopped
- 1 Tsp. sesame seeds
Cashew sauce
- 1/2 Cup Water
- 2 Tbsp. plant based butter
- 1/2 Cup cashew butter
- 1/3 Cup coconut milk , reserved from the chicken marinade
- 1 red pepper, Thai variety and minced
- 3 Tbsp. brown sugar, packed
- 2 Tbsp. coconut aminos
- 2 Tbsp. rice vinegar
- 1 Tsp. ginger, grated
- 1/2 Tsp. salt
- 1/2 Tsp. black pepper
- 1/2 Tsp. garlic powder
- 1/4 Tsp. allspice
- 1 Tbsp. sesame oil
- 1/2 lime, juiced
Instructions
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Open the can of coconut milk and reserve ⅓ cup of the coconut fat, set this aside, i t 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).
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In a blender or a food processor, add all of the remaining marinade ingredients (everything except the chicken) and blend until smooth.
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Pour the blended ingredients into the bowl with the coconut milk and mix until combined.
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Remove 3/4 of a cup of the finished marinade and set it aside, this will be used later to brush on the chicken while it cooks.
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Cut your chicken into approx. 1 to 2” cubes and put all the chicken into the bowl with the marinade, mix together until the chicken is fully coated.
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Cover the bowl and place in the fridge to marinate, for 2 to 24 hours.
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When you are ready to grill, take the chicken out and thread pieces onto grill skewers, it is OK to pack them on tightly.
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Preheat the grill on high heat.
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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.
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Keep flipping and brushing the skewers every couple minutes. When your chicken has completed cooking (165 degrees F) remove from the grill and l et rest for 5 to 10 minutes.
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Sprinkle the chicken with the Gremolata topping and serve with the cashew dipping sauce.
Gremolata Topping
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Chop the Basil very fine, place i n a small bowl.
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Add the sesame seeds.
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Crush the roasted cashews into little pieces, add to the Basil and sesame seeds.
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Zest ½ of a lime into the bowl.
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Mix everything together with a fork until combined.
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Sprinkle over the top of the chicken before serving.
Cashew Dipping Sauce
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In a saucepan cook the water and butter until butter has melted.
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Turn the stove to medium and add the remaining sauce ingredients to the saucepan. Whisk together until fully combined.
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Cook the sauce, stirring occasionally, until i t has thickened. (This will take about 5 minutes).
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Remove from heat, serve immediately. Sauce i s best served warm, but can be served room temperature.
- Prep Time: 20
- Cook Time: 20
Nutrition
- Calories: 663
- Fat: 33g
- Saturated Fat: 15g
- Protein: 66g