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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.

Grilled chicken and vegetable skewers with herbs and spices, featuring onions and bell peppers, served with a creamy cashew dipping sauce.

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.

A fork holds a piece of Thai Spicy Basil Chicken Skewer above a plate with rice, vegetables, and cashew dipping sauce.

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.

Grilled chicken and vegetable skewers with cashew dipping sauce on a plate, garnished with herbs, chopped nuts, and a zesty gremolata topping.

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.

Raw chicken, fresh herbs, chilies, ginger, limes, sauces, brown sugar, and measuring spoons on a white surface—perfect for making Thai chicken skewers with vibrant flavors and aromatic spices.

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.

Grilled Thai Spicy Basil Chicken Skewers with rice and veggies on a white plate, served with a fork and cashew dipping sauce.

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.

Close-up of a grilled chicken skewer with Dairy free skewer marinade held up, Cashew dipping sauce and more skewers blurred in the background.

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.

A fork holds Thai chicken skewers over a plate with rice, vegetables, and a bowl of dairy free skewer marinade for dipping.

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.

Grilled chicken and vegetable skewers with dairy free skewer marinade, served with cashew dipping sauce, chopped nuts, lime slices, and a fresh gremolata topping on a platter.

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.

Thai Spicy Basil Chicken Skewers served on a plate with rice, vegetables, and a flavorful cashew dipping sauce; more skewers in the background.

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.

Close-up of Thai Spicy Basil Chicken Skewers held above a plate of food and cashew dipping sauce, highlighting their delicious grilled marinade.

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!

Grilled Thai chicken skewers with herbs and chopped nuts, served alongside grilled vegetables on parchment paper, paired with a creamy cashew dipping sauce.

Thai Spicy Basil Chicken Skewers FAQs

Can I make this without a grill?

Yes, you can cook the skewers in a grill pan or broil them.

Can I make the cashew sauce ahead of time?

Yes, it can be made a day in advance and reheated gently.

Thai Spicy Basil Chicken Skewers and vegetables are grilled to perfection, served on parchment paper with a bowl of cashew dipping sauce in the background.

Thai Spicy Basil Chicken Skewers Recipe

5 from 9 votes

Thai Spicy Basil Chicken Skewers

These chicken skewers are marinated in a coconut and herb blend, grilled to juicy perfection and topped with a crunchy gremolata. A creamy cashew dipping sauce ties it all together. It's a flavor-packed recipe perfect for any grilling occasion.
Prep Time: 20 minutes
Cook Time: 20 minutes
Marinating Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 8

Ingredients 

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

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

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!

Nutrition

Calories: 663kcal | Carbohydrates: 27g | Protein: 66g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 873mg | Potassium: 1463mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1699IU | Vitamin C: 67mg | Calcium: 76mg | Iron: 5mg
Like this recipe? Rate and comment below!

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.

 

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Recipe Rating




5 from 9 votes (3 ratings without comment)

6 Comments

  1. 5 stars
    I’m completely hooked on the Thai flavors in this dish! Can’t wait to make it again soon—it’s so irresistible!

  2. 5 stars
    I’m absolutely in love with the Thai flavors in this dish! I’m already looking forward to making it soon—it’s irresistible!

  3. 5 stars
    The best skewers! I see myself making it a lot this summer. It is a hit with the family and friends!