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If you’re craving bold, aromatic grilled chicken, these Thai spicy basil chicken skewers bring the heat and flavor. A rich coconut marinade with basil, lime and spices infuses every bite, while the cashew dipping sauce adds a creamy finish. Topped with a toasted cashew gremolata, this dish is as vibrant as it is tasty. Perfect for backyard grilling, family dinners or party platters, these skewers will impress with their Thai-inspired flavor and satisfying char.
These colorful Thai spicy basil chicken skewers are full of Thai-inspired flavor, paired with a delicious cashew sauce and topped with a crunchy gremolata.
You might also like red curry chicken noodle soup, Thai basil pork, gochujang chicken stir fry, spicy dill pickles, and Pad Thai with chicken.
Why You’ll Love It
Big flavor in every bite: The marinade, cashew sauce and gremolata bring layered flavor.
Perfect for the grill: These skewers cook beautifully over open flame.
Fun to serve: Great for parties, weeknight dinners or cookouts.
Thai-inspired: Brings a real taste of Thai street food to your kitchen.
Thai Chicken Skewers with Gremolata Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breasts or thighs: Juicy and tender when marinated and grilled.
Coconut milk: Adds creaminess and subtle sweetness to the marinade.
Lime: Zest and juice brighten the marinade and sauce.
Basil leaves: Thai basil if you can get it, or holy basil if not, gives authentic flavor.
Green onion: Mild onion flavor to round out the marinade.
Cilantro leaves: Fresh and fragrant.
Brown sugar: Balances the heat with sweetness.
Ginger: Adds warm, spicy depth.
Garlic powder: A savory base for the marinade and sauce.
Coconut aminos: Adds umami and replaces soy sauce.
Rice vinegar: Brings tang and balance.
Allspice: Adds warmth and complexity.
Sesame seeds: Adds nutty crunch.
Sesame oil: Toasty and aromatic.
Thai red peppers: Brings the heat.
Coconut extract: Boosts the coconut flavor.
For the Gremolata Topping
Lime zest: Adds citrus brightness.
Cashews: Roasted and chopped for crunch.
Basil: Chopped Thai or holy basil for a fresh, herby note.
Sesame seeds: For nutty texture and flavor.
For the Cashew Sauce
Plant-based butter: Adds richness.
Cashew butter: Creamy and nutty base for the sauce.
Reserved coconut milk: Adds richness and ties in with the marinade.
Thai red pepper: Finely minced for a little kick.
Brown sugar: Sweetens and balances the heat.
Coconut aminos: Adds depth and umami.
Rice vinegar: Brightens the sauce.
Ginger: Adds warmth and complexity.
Garlic powder: Complements the cashew base.
Allspice: Warm spice to round out the sauce.
Sesame oil: Adds richness and a hint of nuttiness.
Lime juice: For a fresh, tangy finish.
How to Make Spicy Thai Skewers
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Blend the marinade: Combine all marinade ingredients (except chicken) in a blender and blend until smooth.
Marinate the chicken: Cut the chicken into cubes, coat in the marinade, and refrigerate.
Skewer and grill: Thread marinated chicken onto skewers and grill, brushing with reserved marinade as it cooks.
Make the gremolata: Mix chopped basil, sesame seeds, crushed cashews, and lime zest.
Make the cashew sauce: Whisk all sauce ingredients together in a saucepan until smooth and thickened.
Serve: Top grilled chicken with gremolata and serve with warm dipping sauce.
Substitutions and Variations
Use tofu or shrimp: Substitute chicken for a vegetarian or seafood version.
Swap cashew butter: Use almond or peanut butter for a different flavor profile.
Try Thai basil: If you can’t find Thai basil, regular basil works too.
Serving Suggestions
Pair with a carb: Enjoy hibachi rice, boiled or steamed rice with these Thai kabobs, or maybe you’re more into hibachi noodles or even fries or sweet potato wedges.
With salad: Serve up a zoodle salad, crispy rice salad or charred zucchini salad with your Thai spicy basil skewers.
How to Store Thai Basil Chicken Skewers
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze these uncooked in a freezer-safe container and thaw when you’re ready to cook, or you can freeze them after cooking for up to 2 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm them back up on the grill or in the oven or air fryer.
Top Tips
Marinate overnight if possible: This gives maximum flavor.
Keep the heat medium: To avoid burning the marinade.
Soak your skewers: Soak wooden skewers in water for at least half an hour. You definitely don’t want to go to all the trouble of making this Thai street food if your skewers are going to catch fire on the grill!
Thai Spicy Basil Chicken Skewers FAQs
Yes, you can cook the skewers in a grill pan or broil them.
Yes, it can be made a day in advance and reheated gently.
Thai Spicy Basil Chicken Skewers Recipe
Thai Spicy Basil Chicken Skewers
Equipment
- Blender or Food Processor
Ingredients
- 10 chicken breasts, or thighs or both
- 1 Can coconut milk, whole fat, reserve 1/3 cup of top layer for the cashew sauce
- 1 lime, both zest and juice
- ¼ Cup basil leaves, Thai basil or holy basil
- ¼ Cup green onion
- ¼ Cup cilantro leaves
- ¼ Cup brown sugar
- 1 Teaspoon ginger, grated
- ½ Teaspoon garlic powder
- ⅛ Cup coconut aminos
- ⅛ Cup rice vinegar
- ¼ Teaspoon allspice
- 1 Teaspoon black pepper
- 1 Teaspoon salt
- ½ Teaspoon sesame seeds
- ½ Tablespoon sesame oil
- 2 red chilies, Thai peppers
- 1 Teaspoon coconut extract
For the Gremolata Topping
- ½ lime zest
- 2 Tablespoons cashews, roasted and chopped
- 1 Tablespoon basil, Thai or Holy, chopped
- 1 Teaspoon sesame seeds
For the Cashew sauce
- ½ Cup water
- 2 Tablespoons plant based butter
- ½ Cup cashew butter
- ⅓ Cup coconut milk , reserved from the chicken marinade
- 1 red pepper, Thai variety and minced
- 3 Tablespoons brown sugar, packed
- 2 Tablespoons coconut aminos
- 2 Tablespoons rice vinegar
- 1 Teaspoon ginger, grated
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- ½ Teaspoon garlic powder
- ¼ Teaspoon allspice
- 1 Tablespoon sesame oil
- ½ lime, juiced
Instructions
- Open the can of coconut milk and reserve ⅓ cup of the coconut fat, set this aside, it will be used for the cashew dipping sauce. Then pour the remainder of the coconut milk into a large bowl with a lid (plastic wrap or tin foil would also work).
- In a blender or a food processor, add all of the remaining marinade ingredients (everything except the chicken) and blend until smooth.
- Pour the blended ingredients into the bowl with the coconut milk and mix until combined.
- Remove ¾ cup of the finished marinade and set it aside, this will be used later to brush on the chicken while it cooks.
- Cut your chicken into 1 or 2-inch cubes and put all the chicken into the bowl with the marinade. Mix together until the chicken is fully coated.
- Cover the bowl and place in the fridge to marinate, for 2 to 24 hours.
- When you are ready to grill, take the chicken out and thread pieces onto grill skewers. You can pack them on tightly.
- Preheat the grill on high heat.
- Oil the grill grates then grill the chicken skewers for a few minutes on each side. Each time you flip the skewers, brush the side facing up with some of the reserved marinade.
- Keep flipping and brushing the skewers every couple minutes. When your chicken has completed cooking (165°F in the center) remove from the grill and let it rest for 5 to 10 minutes.
- Sprinkle the chicken with the Gremolata topping and serve with the cashew dipping sauce.
Gremolata Topping
- Chop the basil very fine, place in a small bowl.
- Add the sesame seeds.
- Crush the roasted cashews into little pieces, add to the basil and sesame seeds.
- Zest ½ of a lime into the bowl.
- Mix everything together with a fork until combined.
- Sprinkle over the top of the chicken before serving.
Cashew Dipping Sauce
- In a saucepan, cook the water and butter until butter has melted.
- Turn the stove to medium and add the remaining sauce ingredients to the saucepan. Whisk together until fully combined.
- Cook the sauce, stirring occasionally, until thickened, about 5 minutes.
- Remove from heat, serve immediately. Sauce is best served warm, but can be served at room temperature.
Notes
Keep the heat medium: To avoid burning the marinade.
Soak your skewers: Soak wooden skewers in water for at least half an hour. You definitely don’t want to go to all the trouble of making this Thai street food if your skewers are going to catch fire on the grill!
Nutrition
If you’re looking for a showstopping grilled dish with bold Thai flavor, these Thai spicy basil chicken skewers are it. Marinated, skewered and topped with a crunchy gremolata, they offer texture and taste in every bite. Add the cashew dipping sauce for an extra hit of flavor, and you’ve got a main dish worthy of any dinner party or summer BBQ. This recipe is one to keep on repeat for warm-weather cooking.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I’m completely hooked on the Thai flavors in this dish! Can’t wait to make it again soon—it’s so irresistible!
I’m absolutely in love with the Thai flavors in this dish! I’m already looking forward to making it soon—it’s irresistible!
The best skewers recipe I tried! So so good!
The best skewers! I see myself making it a lot this summer. It is a hit with the family and friends!
The Thai flavors are the best! I can’t wait to make this again!!
These are making my mouth water. Look so good!