Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping

There’s something magical about the combination of sweet, spicy, and savory flavors that truly brings a dish to life. When I first tried making Thai Spicy Basil Chicken Skewers, I knew I was onto something special. The tender chicken marinated in a creamy coconut milk mixture infused with fresh herbs and spices not only tantalized my taste buds but also impressed my family. Each bite, paired with the rich cashew sauce and the zesty gremolata topping, was a delightful burst of flavor. It quickly became a family favorite, perfect for gatherings or a cozy dinner at home.

Ingredients

For the Chicken:

• 10 chicken breasts, thighs, or both
• 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

For the Gremolata Topping:

• 1/2 lime zest
• 2 tablespoons roasted and chopped cashews
• 1 tablespoon chopped Thai or Holy basil
• 1 teaspoon sesame seeds

For the Cashew 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

1. Open the can of coconut milk and reserve 1/3 cup of the coconut fat for the Cashew Sauce. Pour the remainder of the coconut milk into a large bowl with a lid (plastic wrap or tin foil would also work).

Make the Marinade

2. In a blender or food processor, combine 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.

Marinate the Chicken

3. Remove 3/4 of a cup of the finished marinade and set it aside for later. Cut your chicken into approximately 1 to 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.

Prepare the Skewers

4. When you are ready to grill, take the chicken out and thread pieces onto grill skewers. It’s okay to pack them on tightly.

Grill the Chicken

5. 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 of minutes. When your chicken has completed cooking (165 degrees F), remove from the grill and let rest for 5 to 10 minutes.

Make the Gremolata Topping

6. Chop the basil very fine and place it in a small bowl. Add the sesame seeds. Crush the roasted cashews into little pieces and 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.

Make the Cashew Dipping Sauce

7. In a saucepan, cook the water and butter until the 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 it has thickened (this will take about 5 minutes). Remove from heat and serve immediately. The sauce is best served warm but can be served at room temperature.

Enjoy your Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping!

Nutrition Facts (Servings and Calories per Serving)

• Servings: 10
• Calories: Approximately 350 kcal per serving (based on the chicken and cashew sauce)

Preparation Time

• Total Time: 2 hours (including marinating)
• Prep Time: 20 minutes
• Cook Time: 15 minutes

How to Serve

• Serve the skewers warm on a platter.
• Drizzle with cashew sauce and sprinkle with gremolata topping before serving.
• Pair with jasmine rice or a fresh salad for a complete meal.

Additional Tips

1. Marination Time: For the best flavor, allow the chicken to marinate for the full 24 hours if possible.
2. Skewer Soaking: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
3. Vegetarian Option: Substitute chicken with tofu or seitan for a plant-based version.
4. Spice Level: Adjust the amount of Thai red peppers in the marinade and sauce to control the spiciness.
5. Storage: Leftover skewers can be stored in an airtight container in the fridge for up to 3 days.

Recipe Variations

• Add Vegetables: Include bell peppers, zucchini, or cherry tomatoes on the skewers for added nutrition and color.
• Different Nuts: Use peanuts or almonds instead of cashews in the sauce and gremolata for a different flavor profile.
• Coconut Flavor: Use coconut flour for a unique twist in the chicken marinade.

Serving Suggestions

• With Rice: Serve alongside jasmine or coconut rice for a delightful pairing.
• Fresh Salad: A crunchy cucumber or Thai salad would complement the skewers beautifully.
• Cold Beverage: Pair with iced tea or coconut water for a refreshing meal.

Freezing and Storage

• Freezing: The chicken can be marinated and frozen for up to 3 months. Thaw in the refrigerator before grilling.
• Storage: Store leftover chicken skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill or stovetop.

FAQ Section

1. Can I use frozen chicken?

• Yes, but thaw it completely before marinating.

1. What if I can’t find Thai basil?

• You can substitute with regular basil, though the flavor will be slightly different.

1. How do I know when the chicken is cooked?

• Use a meat thermometer to ensure the internal temperature reaches 165°F.

1. Can I make the cashew sauce ahead of time?

• Yes, you can prepare the sauce in advance and reheat it before serving.

1. Is this dish gluten-free?

• Yes, as long as you use gluten-free coconut aminos and rice vinegar.

1. How spicy is this recipe?

• The spice level can be adjusted by modifying the amount of Thai red peppers used.

1. What side dishes pair well with this dish?

• Jasmine rice, quinoa, or a fresh salad complement the skewers nicely.

1. Can I grill these skewers indoors?

• Yes, you can use a grill pan on the stove for indoor cooking.

1. What other proteins can I use?

• Shrimp, pork, or beef can be substituted for chicken in this recipe.

1. How long should I marinate the chicken?
   • Marinate for at least 2 hours, but overnight for maximum flavor is ideal.

Conclusion

Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping are not only a flavorful dish but also a feast for the eyes. The combination of marinated chicken grilled to perfection, topped with crunchy gremolata and paired with a rich cashew sauce, makes this recipe a true crowd-pleaser. Whether you’re hosting a dinner party or enjoying a family meal, this dish is sure to impress. So fire up the grill and indulge in the vibrant flavors of Thai cuisine!

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