Thai Basil Chicken Kabobs
By franny-2
These fragrant kabobs are a riff on the classic Thai Basil Chicken, with a side of creamy coconut dipping sauce.
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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