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Thai Spicy Basil Chicken Skewers with Cashew Dipping Sauce Recipe

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4.3 from 48 reviews

Delight in these Thai Spicy Basil Chicken Skewers featuring marinated chicken cubes infused with aromatic Thai basil, coconut milk, and a spicy kick from red chilies. Grilled to perfection and topped with a zesty cashew gremolata, these skewers are paired with a creamy, flavorful cashew dipping sauce for an authentic Thai street food experience at home.

Ingredients

Chicken and Marinade

  • 10 chicken breasts, or thighs or both, cut into 1-2 inch cubes
  • 1 can (13.5 oz) whole fat coconut milk, reserve 1/3 cup of top layer
  • 1 lime, zest and juice
  • 1/4 cup basil leaves, Thai basil or holy basil
  • 1/4 cup green onion, chopped
  • 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 red chilies, Thai peppers
  • 1 teaspoon coconut extract

Gremolata Topping

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

Cashew Dipping Sauce

  • 1/2 cup water
  • 2 tablespoons plant-based butter
  • 1/2 cup cashew butter
  • 1/3 cup reserved coconut milk from marinade
  • 1 red pepper, Thai variety, minced
  • 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
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon allspice
  • 1 tablespoon sesame oil
  • 1/2 lime, juiced

Instructions

  1. 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 dipping sauce. Pour the remaining coconut milk into a large bowl.
  2. Make the Marinade: In a blender or food processor, combine all marinade ingredients except the chicken and coconut milk, then blend until smooth. Pour this mixture into the bowl with the coconut milk and stir to combine thoroughly.
  3. Reserve Marinade for Basting: Remove 3/4 cup of the finished marinade and set it aside for brushing onto the chicken while grilling.
  4. Marinate the Chicken: Add the cubed chicken to the marinade bowl and toss until evenly coated. Cover the bowl and refrigerate for 2 to 24 hours to infuse maximum flavor.
  5. Preheat and Prepare the Grill: When ready to cook, preheat the grill to high heat and oil the grill grates to prevent sticking. Soak wooden skewers in water for at least 30 minutes prior if using to avoid burning.
  6. Assemble the Skewers: Thread the marinated chicken pieces tightly onto grill skewers.
  7. Grill the Chicken Skewers: Place skewers on the hot grill and cook for a few minutes on each side, flipping regularly. Each time you flip, brush the side facing up with the reserved marinade. Continue until the chicken reaches an internal temperature of 165°F and the chicken is cooked through.
  8. Rest the Chicken: Remove the skewers from the grill and let them rest for 5 to 10 minutes to retain juices.
  9. Prepare the Gremolata Topping: Finely chop the basil leaves and place them in a small bowl along with sesame seeds and chopped roasted cashews. Add the zest of half a lime, then mix everything together with a fork until combined.
  10. Make the Cashew Dipping Sauce: In a saucepan over medium heat, melt plant-based butter in the water. Add the reserved coconut fat and the remaining sauce ingredients: cashew butter, minced Thai red pepper, brown sugar, coconut aminos, rice vinegar, grated ginger, salt, black pepper, garlic powder, allspice, sesame oil, and lime juice. Whisk continuously and cook, stirring occasionally, until the sauce thickens, approximately 5 minutes. Remove from heat and serve warm or at room temperature.
  11. Serve: Sprinkle the grilled chicken skewers with the gremolata topping and serve alongside the warm cashew dipping sauce for dipping.

Notes

  • Marinate the chicken overnight if possible for maximum flavor infusion.
  • Keep the grill heat at medium-high to prevent burning the marinade.
  • If using wooden skewers, soak them in water for at least 30 minutes to avoid catching fire on the grill.
  • Ensure chicken is cooked to a safe internal temperature of 165°F before serving.
  • The cashew dipping sauce is best served warm but can also be enjoyed at room temperature.

Find it online: https://flavorspath.com/thai-spicy-basil-chicken-skewers-with-cashew-dipping-sauce-recipe/