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
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!
Notes
Vegetarian Alternative: Swap chicken for tofu or portobello mushrooms.
Adjust the Heat: Use fewer chilies for a milder version.
Nut-Free Option: Replace cashews with sunflower seeds or tahini.
Oven Cooking Option: Bake at 400°F (200°C) for 15-18 minutes, flipping halfway. Broil at the end for a charred effect.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
- Diet: Gluten Free
Nutrition
- Serving Size: 4 servings
- Calories: 315 kcal
