Name: Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Thai
Ingredients: For the Chicken Skewers:; 1 lb chicken breast, cut into bite-sized cubes; 2 tbsp soy sauce; 2 tbsp fish sauce; 1 tbsp lime juice; 1 tbsp brown sugar; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2-3 Thai bird’s eye chilies, chopped (adjust to taste); 1/4 cup fresh basil leaves, chopped; 1 tbsp olive oil (for grilling); For the Cashew Sauce:; 1/2 cup roasted cashews; 1/4 cup coconut milk; 1 tbsp lime juice; 1 tbsp soy sauce; 1 tsp honey; 1 tsp sesame oil; Pinch of salt; For the Gremolata Topping:; 1/4 cup fresh parsley, chopped; 2 tsp lemon zest; 1 tsp garlic, minced

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These Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping are marinated in a zesty, spicy basil sauce, grilled to perfection, and served with a creamy cashew sauce and a fresh gremolata topping. The combination of flavors—spicy, savory, tangy, and nutty—makes this dish an exciting addition to any meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb chicken breast, cut into bite-sized cubes

2 tablespoons soy sauce

2 tablespoons fish sauce

1 tablespoon lime juice

1 tablespoon brown sugar

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2-3 Thai bird’s eye chilies, chopped (or adjust to heat preference)

1/4 cup fresh basil leaves, chopped

1 tablespoon olive oil (for grilling)

For the Cashew Sauce:

1/2 cup cashews, roasted

1/4 cup coconut milk

1 tablespoon lime juice

1 tablespoon soy sauce

1 teaspoon honey

1 teaspoon sesame oil

Pinch of salt

For the Gremolata Topping:

1/4 cup fresh parsley, chopped

2 teaspoons lemon zest

1 teaspoon garlic, minced

Directions

In a medium bowl, combine the soy sauce, fish sauce, lime juice, brown sugar, garlic, ginger, bird’s eye chilies, and chopped basil. Stir well to mix the flavors.

Add the chicken cubes to the marinade and let them marinate for at least 30 minutes, or up to 2 hours for deeper flavor.

Preheat the grill or grill pan to medium-high heat and brush it with olive oil.

Thread the marinated chicken onto skewers and grill for 5-6 minutes per side, or until fully cooked and slightly charred.

To prepare the cashew sauce, blend all the ingredients in a food processor until smooth and creamy. Adjust with more coconut milk if a thinner consistency is desired.

For the gremolata topping, mix the parsley, lemon zest, and minced garlic in a small bowl.

Arrange the skewers on a platter, drizzle with the cashew sauce, and sprinkle with the gremolata topping before serving.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 12 minutes

Total Time: 32 minutes

Servings: 4

Variations

Make it vegetarian: Substitute the chicken with tofu or portobello mushrooms for a plant-based option.

Adjust the heat: Reduce or increase the number of Thai bird’s eye chilies to suit spice tolerance.

Nut-free alternative: Replace the cashews with sunflower seeds or tahini for a similar creamy sauce.

Different proteins: Swap the chicken for shrimp, beef, or even pork for a variation.

Herb substitutions: Instead of basil, try fresh cilantro or mint for a different herbal note.

Storage/Reheating

Storage: Keep leftover skewers in an airtight container in the refrigerator for up to 3 days. Store the cashew sauce and gremolata separately.

Reheating: Reheat the skewers on a grill or stovetop over medium heat until warmed through. Avoid microwaving, as it can dry out the chicken.

Freezing: Marinated raw chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before grilling.

FAQs

How can I prevent the chicken from sticking to the grill?

Brushing the grill with oil and preheating it properly helps prevent sticking. Also, avoid flipping the skewers too soon—wait until they release naturally.

Can I cook these skewers in the oven?

Yes, bake them at 400°F (200°C) for about 15-18 minutes, flipping halfway through. Broil for a few minutes at the end for a charred effect.

What can I serve with these skewers?

I love serving them with jasmine rice, a fresh cucumber salad, or grilled vegetables for a complete meal.

Can I make the cashew sauce ahead of time?

Yes, the cashew sauce can be made up to 3 days in advance and stored in the fridge. Just stir well before using.

What if I don’t have a food processor for the cashew sauce?

A blender works just as well. If neither is available, finely chop the cashews and mix them with the other ingredients until well combined.

Conclusion

These Thai Spicy Basil Chicken Skewers are packed with bold flavors and make for an easy yet impressive dish. The creamy cashew sauce and zesty gremolata add depth to every bite. Whether grilled for a summer cookout or made indoors, this dish is sure to be a hit.

Recipe:

Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping

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Print Recipe

These Thai Spicy Basil Chicken Skewers are marinated in a bold, zesty sauce with fresh basil and Thai chilies, grilled to perfection, and served with a creamy cashew sauce and a refreshing gremolata topping. Perfect for summer grilling or a quick weeknight meal, this dish delivers a flavorful mix of spicy, savory, and nutty goodness.

Total Time: 32 minutes
Yield: 4 servings

Instructions

Marinate the Chicken: In a bowl, mix soy sauce, fish sauce, lime juice, brown sugar, garlic, ginger, chilies, and chopped basil. Add chicken cubes and let marinate for at least 30 minutes (up to 2 hours for deeper flavor).
Prepare the Grill: Preheat the grill or a grill pan to medium-high heat. Brush with olive oil.
Grill the Skewers: Thread marinated chicken onto skewers and grill for 5-6 minutes per side until fully cooked and slightly charred.
Make the Cashew Sauce: Blend roasted cashews, coconut milk, lime juice, soy sauce, honey, sesame oil, and salt in a food processor until smooth. Adjust with more coconut milk for a thinner consistency.
Prepare the Gremolata: Mix parsley, lemon zest, and garlic in a small bowl.
Assemble and Serve: Arrange skewers on a platter, drizzle with cashew sauce, and sprinkle with gremolata topping. Enjoy!