If you’re craving something bursting with vibrant flavors and irresistible textures, this Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Recipe will totally sweep you off your feet. Tender chicken marinated in a luscious coconut milk blend infused with aromatic Thai basil and zesty lime, complemented by a creamy, nutty cashew sauce, and finished with a fresh, crunchy gremolata topping — it’s a festival of tastes and aromas that comes together in just 35 minutes. Perfect for gathering friends or savoring any day when you want to spoil yourself with a dish that’s both bold and balanced.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet carefully chosen ingredients that each bring something special to the table — from the creamy coconut milk that tenderizes and flavors the chicken deeply, to the lively kick from Thai red peppers, and the herbal brightness from fresh basil and cilantro. Every element here is essential for creating that remarkable harmony of taste, texture, and color.
- Chicken breasts or thighs: Choose whichever you prefer for tender and juicy skewers.
- Whole fat coconut milk: Provides rich creaminess and acts as the marinade base.
- Lime zest and juice: Adds lively citrus brightness to balance the spices.
- Thai or Holy basil leaves: Brings authentic herbal aroma and flavor.
- Green onion: Adds freshness and subtle bite.
- Cilantro leaves: Offers a fresh, slightly citrusy note to lift the dish.
- Brown sugar: Balances heat and acidity with gentle sweetness.
- Grated ginger and garlic powder: Provide warming spice and depth.
- Coconut aminos: A savory, slightly sweet soy substitute enhancing umami flavors.
- Rice vinegar: Brings a subtle tanginess that cuts through richness.
- Allspice, black pepper, salt: Essential spices adding warmth and seasoning.
- Sesame seeds and sesame oil: Add nutty aroma and texture contrast.
- Thai red peppers: Deliver the signature heat that makes the dish spicy and exciting.
- Coconut extract: Intensifies the coconut flavor with a tropical twist.
- Roasted chopped cashews: Give the gremolata its delightful crunch and nuttiness.
- Plant-based butter: Used to enrich the cashew sauce with a creamy mouthfeel.
- Water: Helps adjust the sauce consistency to perfection.
How to Make Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Recipe
Step 1: Prepare the Coconut Milk
Start by opening your can of whole fat coconut milk and scooping out 1/3 cup of the thick coconut fat — this luxurious cream will later become the foundation of your cashew dipping sauce. Pour the remaining coconut milk into a large bowl with a lid, which will act as the main mixing vessel for your marinade.
Step 2: Make the Marinade
Now, gather the rest of your marinade ingredients: lime zest and juice, Thai basil, green onion, cilantro, brown sugar, ginger, garlic powder, coconut aminos, rice vinegar, allspice, black pepper, salt, sesame seeds, sesame oil, Thai red peppers, and coconut extract. Blend everything until silky smooth, then pour it into your bowl with coconut milk. Stir thoroughly to combine all these vibrant ingredients into one flavorful marinade.
Step 3: Marinate the Chicken
Before combining the chicken and marinade, remove about 3/4 cup of the marinade and set it aside — this flavorful liquid will be reserved for brushing during grilling. Cut your chicken into 1 to 2-inch cubes, then toss them in the marinade bowl. Cover tightly, and pop it into the fridge to soak up all those incredible flavors for anywhere between 2 to 24 hours. The longer it sits, the richer the taste!
Step 4: Prepare the Skewers
Thread the marinated chicken cubes onto grill skewers, packing them close but not too cramped. This helps the chicken cook evenly and stay juicy. If you’re using wooden skewers, don’t forget to soak them in water for 20 minutes ahead of time to prevent burning on the grill.
Step 5: Grill the Chicken
Fire up your grill to high heat and make sure the grates are oiled to prevent sticking. Place your skewers on the grill, cooking for several minutes on each side. Brush frequently with that reserved marinade to keep each piece moist and flavor-packed. Cook until your chicken reaches an internal temperature of 165°F. Once done, let the skewers rest for 5 to 10 minutes — this step is key for locking in the juiciness.
Step 6: Make the Gremolata Topping
While your chicken rests, finely chop fresh Thai or Holy basil and mix it with toasted sesame seeds, crushed roasted cashews, and freshly grated lime zest. This simple gremolata adds a fantastic fresh crunch and zesty pop that perfectly complements the rich, spicy chicken on the skewers.
Step 7: Make the Cashew Dipping Sauce
In a small saucepan, melt plant-based butter in half a cup of water. Stir in your reserved coconut cream along with minced Thai red pepper, brown sugar, coconut aminos, rice vinegar, grated ginger, salt, black pepper, allspice, sesame oil, and lime juice. Whisk everything together and cook over medium heat until thickened, about 5 minutes. Serve warm alongside your skewers for an irresistible dipping experience.
How to Serve Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Recipe
Garnishes
Sprinkle extra chopped fresh basil leaves or cilantro atop the finished skewers for bursts of lively herbal flavor. A pinch of additional toasted sesame seeds can add a lovely hint of crunch and nuttiness. A wedge of lime on the side invites guests to add their own citrus zing.
Side Dishes
These skewers pair beautifully with simple jasmine or sticky rice to soak up the marinade juices and dipping sauce. Consider adding a crisp cucumber salad or quick pickled vegetables to bring a cooling contrast that balances the smoky heat of the chicken.
Creative Ways to Present
For a crowd-pleasing appetizer or party platter, arrange the skewers on a large wooden board surrounded by colorful edible flowers and little bowls filled with the cashew sauce and gremolata. Alternatively, serve the skewers over a bed of fresh greens or noodles tossed lightly in sesame oil and lime for a complete, gorgeous meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Recipe, store the chicken and sauce separately in airtight containers in the refrigerator. This keeps the flavors bright and the textures intact for up to 3 days.
Freezing
You can freeze the marinated chicken skewers before grilling, wrapped tightly in plastic wrap and then placed in a freezer-safe bag. Thaw overnight in the fridge before grilling for best results. The cashew sauce freezes well too, but make sure to reheat gently and whisk to recombine ingredients.
Reheating
Reheat grilled chicken skewers in a preheated oven at 350°F for about 10 minutes or until warmed through, brushing with extra marinade or sauce to maintain moisture. Warm the cashew sauce on the stovetop over low heat, stirring occasionally to avoid separation.
FAQs
Can I use a different type of protein for this recipe?
Absolutely! While this recipe shines with chicken, you can swap in firm tofu, shrimp, or even pork for a different but equally delicious experience. Just adjust cooking times accordingly.
Is this recipe very spicy?
This dish has a noticeable but balanced heat, thanks to Thai red peppers. If you prefer milder flavors, reduce the amount of peppers or remove the seeds before blending the marinade.
Can I make the cashew sauce vegan?
Yes! Simply use plant-based butter as called for in the recipe, which keeps the sauce rich and creamy while making it perfectly vegan-friendly.
What’s the best way to grill these skewers if I don’t have an outdoor grill?
Don’t worry if you lack a grill! A grill pan or broiler in your oven can easily replicate the effect. Just cook skewers on a hot grill pan or under the broiler, turning frequently for even cooking and charring.
How long can I marinate the chicken for?
You can marinate the chicken anywhere from 2 hours up to 24 hours. The longer the chicken marinates, the more tender and flavorful it becomes, so plan ahead when you can!
Final Thoughts
There’s something truly special about sharing the rich, vibrant flavors of this Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Recipe with friends and family. Every juicy bite is an adventure in flavor harmony that’s exciting yet comforting, and the straightforward preparation means you’ll want to make it again and again. I promise this recipe will quickly become one of your top picks for easy, impressive cooking that feels like a celebration on your plate.
Print
Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
- Diet: Gluten Free
Description
These Thai Spicy Basil Chicken Skewers are marinated in a fragrant blend of coconut milk, herbs, and spices, then grilled to perfection and served with a creamy cashew dipping sauce and zesty gremolata topping. A vibrant, flavorful dish perfect for gatherings or weeknight dinners.
Ingredients
Chicken and Marinade
- 10 chicken breasts, thighs, or both, cut into 1 to 2-inch cubes
- 1 can (14 ounces) whole fat coconut milk (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 teaspoon grated ginger
- 1/2 teaspoon garlic powder
- 1/8 cup coconut aminos
- 1/8 cup rice vinegar
- 1/4 teaspoon allspice
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon sesame seeds
- 1/2 tablespoon sesame oil
- 2 Thai red peppers
- 1 teaspoon coconut extract
Gremolata Topping
- 2 tablespoons roasted and chopped cashews
- 1 tablespoon chopped Thai or Holy basil
- 1 teaspoon sesame seeds
- 1/2 lime zest
Cashew Dipping Sauce
- 1/2 cup water
- 2 tablespoons plant-based butter
- 1/3 cup coconut milk (reserved from the chicken marinade)
- 1 minced Thai red pepper
- 3 tablespoons packed brown sugar
- 2 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon allspice
- 1 tablespoon sesame oil
- 1/2 lime, juiced
Instructions
- Prepare the Coconut Milk: Open the can of coconut milk and carefully reserve 1/3 cup of the thick coconut fat from the top for the cashew sauce. Pour the remaining coconut milk into a large bowl with a lid for the marinade.
- Make the Marinade: In a blender or food processor, blend all the marinade ingredients (basil, green onion, cilantro, brown sugar, grated ginger, garlic powder, coconut aminos, rice vinegar, allspice, black pepper, salt, sesame seeds, sesame oil, Thai red peppers, coconut extract, lime zest and juice) until smooth. Pour this mixture into the bowl with the coconut milk and stir well to combine thoroughly.
- Marinate the Chicken: Remove 3/4 cup of the finished marinade and set it aside for basting during grilling. Cut the chicken into 1 to 2-inch cubes and add them to the bowl with the marinade. Stir to coat all pieces well. Cover and refrigerate for at least 2 hours, up to 24 hours, to develop flavor.
- Prepare the Skewers: Thread the marinated chicken cubes tightly onto grill skewers, ensuring they are packed well for even cooking.
- Grill the Chicken: Preheat the grill to high heat and oil the grates to prevent sticking. Grill the chicken skewers for several minutes on each side, frequently brushing with the reserved marinade to keep them moist and flavorful. Cook until the internal temperature reaches 165°F. Remove from grill and let rest for 5 to 10 minutes to allow juices to redistribute.
- Make the Gremolata Topping: Finely chop the Thai or Holy basil and combine it with sesame seeds, crushed roasted cashews, and lime zest in a small bowl. This bright, fresh mixture will add texture and flavor when sprinkled over the grilled chicken.
- Make the Cashew Dipping Sauce: In a saucepan, melt the plant-based butter in water over medium heat. Add the reserved coconut fat and remaining sauce ingredients including the minced Thai red pepper, brown sugar, coconut aminos, rice vinegar, grated ginger, salt, black pepper, allspice, sesame oil, and lime juice. Whisk continuously until the sauce thickens, about 5 minutes. Remove from heat and serve warm alongside the skewers.
Notes
- Marinating the chicken longer (up to 24 hours) will intensify the flavors and tenderize the meat.
- Use plant-based butter to keep the sauce dairy-free and suitable for vegan diets.
- Ensure the grill grates are well oiled to prevent skewers from sticking and breaking apart.
- Adjust the amount of Thai red peppers in the marinade and sauce to control the spice level according to your preference.
- Use a meat thermometer to guarantee the chicken is cooked safely to 165°F internal temperature.
- The gremolata topping can be made ahead and stored in the fridge for up to 2 days.
- For a gluten-free version, verify all condiment ingredients like coconut aminos and rice vinegar are gluten-free certified.
