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Thai Basil Chicken Kabobs

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These fragrant kabobs are a riff on the classic Thai Basil Chicken, with a side of creamy coconut dipping sauce.


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Thai Basil Chicken Kabobs 1 Picture

Ingredients

  • 2 tbsp (25 mL) soy sauce
  • 1 tbsp (15 mL) fish sauce
  • 1 tbsp (15 mL) vegetable oil
  • 1 ⁄4 cup (50 mL) finely chopped basil
  • (preferably Thai basil)
  • 1 tbsp (15 mL) grated ginger
  • 1 tbsp (15 mL) grated garlic
  • 1 tbsp (15 mL) dark brown sugar
  • 2 lbs (1 kg) boneless skinless
  • chicken breasts, cut into 1 to 2-inch
  • (2.5 to 5-cm) chunks
  • Coconut Dipping Sauce
  • 1 can coconut milk, 400 mL
  • 1 stalk lemon grass, tough outer
  • leaves removed, smashed with the
  • back of a knife, and roughly chopped
  • 2 slices of ginger, 1⁄4 inch (5 mm) thick
  • 1 tsp (5 mL) lime zest
  • 1 tbsp (15 mL) lime juice
  • 1 tsp (5 mL) fish sauce
  • 6 bamboo skewers, 8-inch (20-cm)
  • each, soaked in water for 30 minutes or more

Details

Servings 6

Preparation

Step 1

Combine soy sauce, fish sauce, vegetable oil, basil, ginger, garlic and brown sugar in a medium bowl. Add chicken, and submerge it in marinade. Let chicken marinate in refrigerator for 2 hours or overnight.

2. Combine coconut milk, lemon grass and ginger in a saucepan, bring to a boil over high heat, turn heat to medium-low and simmer for 20 minutes or until thick and full of flavour. Add lime zest and juice and fish sauce and simmer for 2 minutes longer or until flavour has married. Strain and cool to room temperature.

3. Heat barbecue to medium-high.

4. Thread chicken on soaked skewers and grill for 5 to 7 minutes, turning occasionally, until lightly browned and cooked through. Serve warm or at room temperature with coconut dipping sauce.

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