Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping
Ingredients
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
Directions
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 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.
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.
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, it is OK to 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 degrees F) remove from the grill and l et rest for 5 to 10 minutes.
Sprinkle the chicken with the Gremolata topping and serve with the cashew dipping sauce.
Chop the Basil very fine, place i n 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.
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 i t has thickened. (This will take about 5 minutes).
Remove from heat, serve immediately. Sauce is best served warm, but can be served room temperature.
