If you dream of grilling season all year round, let me introduce you to your new obsession: Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping. Each bite is a little celebration of sweet, spicy, and herbal flavors tucked into juicy, grilled chicken. The nutty cashew sauce and zesty gremolata bring layers of flavor, creating a dish that’s festive enough for entertaining, yet simple enough for busy weeknights. Trust me, making these will have your kitchen (and your friends) buzzing with excitement.
Ingredients You’ll Need
The ingredient list for these Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping may look long, but each component plays a starring role, adding a special note to the flavor orchestra. Gather everything before starting — a little prep makes all the difference for juicy, vibrant results!
- Chicken Thighs: Opt for boneless, skinless chicken thighs for tenderness and bold flavor (breasts work too, but thighs stay juicier on the grill).
- Soy Sauce: Adds umami depth and a savory backbone to the marinade and sauce (use tamari for gluten-free).
- Fish Sauce: A splash brings that signature Thai saltiness and complexity.
- Lime Juice: Fresh lime pops in both the marinade and sauce, balancing the richness with zing.
- Honey: A little sweetness to harmonize the spice and acidity.
- Sesame Oil: Fragrant and nutty, sesame oil gives the marinade depth and aroma.
- Garlic: Essential for punchy, savory flavor in all the elements.
- Red Chili: Use fresh Thai chili for a real kick, or substitute with chili flakes for more gentle heat.
- Fresh Thai Basil: The heart of the dish — herbal, slightly spicy, and full of sunshine flavor.
- Vegetable Oil: Helps the chicken caramelize beautifully on the grill.
- Wooden or Metal Skewers: If using wooden, soak them well so they don’t burn! Metal skewers are a great reusable option.
- Roasted Unsalted Cashews: Give that creamy, nutty backbone to the luscious sauce.
- Coconut Milk: Creamy and lightly sweet for a classic Thai touch.
- Sriracha: For heat — adjust to your desired spice level.
- Cilantro and Basil: The dynamic herb duo in the gremolata topping, lighting up each bite with freshness.
- Lime Zest: Intensifies aroma and gives a cheerful, citrusy punch in the topping.
- Salt: Just a pinch to finish and highlight all those flavors.
How to Make Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping
Step 1: Marinate the Chicken
In a large bowl, whisk together the soy sauce, fish sauce, lime juice, honey, sesame oil, minced garlic, chili, and chopped Thai basil. Toss the chicken pieces in this vibrant bath, making sure they’re well-coated. Cover and marinate in the fridge for at least 30 minutes (longer if you can resist — up to 2 hours for maximum flavor).
Step 2: Blend the Cashew Sauce
While the chicken soaks up all that goodness, pop the roasted cashews, coconut milk, soy sauce, lime juice, honey, sriracha, and garlic into a food processor or blender. Blitz until you have a creamy, dreamy sauce. Taste and adjust sriracha or lime to your heat and tang preference, then set aside.
Step 3: Mix the Gremolata Topping
Grab a small bowl and stir together the cilantro, basil, lime zest, grated garlic, and a tiny pinch of salt. Your kitchen will instantly smell like a summer garden — this fresh gremolata will be the finishing touch on your Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping.
Step 4: Thread the Skewers
Tread your marinated chicken pieces onto pre-soaked wooden or metal skewers, packing them just close enough so they grill evenly but still get nice charred edges. Getting the spacing right helps each piece cook through and caramelize beautifully.
Step 5: Fire Up the Grill
Heat your grill or grill pan over medium-high heat and brush the grate with oil so nothing sticks. Lay your chicken skewers down and grill for about 8 to 10 minutes, turning every couple of minutes for even cooking and those irresistible golden char marks. Once done, let the skewers rest for just a minute to seal in all those juices.
Step 6: Assemble and Serve
Arrange the skewers on a platter, drizzle generously with the creamy cashew sauce, and scatter over the herby gremolata topping. Don’t be shy — this is where the magic happens! Enjoy right away for best texture and flavor.
How to Serve Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping
Garnishes
Though the gremolata topping does most of the heavy lifting, you can sprinkle on extra chopped Thai basil, a squeeze of fresh lime, or some sliced red chili for even more color and zing. A few whole herbs scattered on the plate make these Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping look irresistible.
Side Dishes
This dish is wonderfully versatile — pair your skewers with fluffy jasmine or coconut rice to soak up every drop of sauce, or try with crisp cucumber salad or quick-pickled veggies for a light, cooling contrast. For a more dynamic meal, add grilled veggies or a punchy papaya salad.
Creative Ways to Present
Try serving the skewers family-style over a vibrant salad, or on individual plates for a more elevated effect. If you’re hosting, offer the cashew sauce in a little bowl for dipping, and let guests sprinkle their own gremolata. For cocktail parties, cut chicken into smaller pieces for bite-sized Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping perfect for mingling!
Make Ahead and Storage
Storing Leftovers
Leftover Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping keep beautifully in an airtight container in the refrigerator for up to 3 days. Store the sauce and gremolata separately if possible, so everything stays fresh and vibrant.
Freezing
You can freeze the cooked chicken skewers (without sauce and gremolata) for up to three months. Let them cool completely, then arrange in a single layer in a freezer bag or container. Thaw overnight in the refrigerator before reheating. The cashew sauce is also freezer friendly, but gremolata is best made fresh.
Reheating
To restore the skewers’ juicy, caramelized bite, reheat them gently in a covered skillet over medium heat, or warm in a 350-degree oven for 10 minutes. Warm the cashew sauce separately, adding a splash of water or coconut milk if it thickens up, and whip together fresh gremolata to top it all off right before serving.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs give a juicier, more flavorful bite to Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping, chicken breasts will work just fine if that’s your preference. Just be extra vigilant not to overcook, so they stay tender.
How spicy are these skewers?
The Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping have a pleasant warmth rather than overwhelming heat. You can always dial up or down by adjusting the amount of fresh chili and sriracha — keep tasting as you go!
Can I make the cashew sauce ahead of time?
Yes! The cashew sauce keeps beautifully in the fridge for up to 3 days. Just give it a good stir (or a quick buzz in the blender) before serving, in case it thickens up while chilling.
What if I can’t find Thai basil?
While Thai basil brings a slightly spicy, anise-y punch to the skewers, regular basil (or even a combination with a sprig of mint) makes a lovely substitute. Don’t skip the fresh herbs in the gremolata; that’s key to the dish’s brightness.
Is this recipe gluten-free?
It can be! Just swap regular soy sauce for gluten-free tamari, and check your fish sauce for wheat. With those tiny tweaks, everyone can indulge in Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping worry-free.
Final Thoughts
I’m sure that once you give these Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping a try, they’ll become a must-make at your table too. The flavors are bold and inviting, and every bite feels like you’re celebrating something special. Fire up your grill and get ready to wow yourself (and your guests) with this knockout dish!
Print
Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping Recipe
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 10 minutes
- Total Time: 40 minutes (not including marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai-inspired
- Diet: Non-Vegetarian
Description
These Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping are a flavorful and vibrant dish perfect for grilling. Marinated chicken skewers are grilled to perfection, drizzled with a creamy cashew sauce, and topped with a zesty gremolata.
Ingredients
Main Ingredients:
- 1 ½ pounds boneless skinless chicken thighs (cut into 1-inch pieces)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 cloves garlic (minced)
- 1 red chili (minced, or 1/2 teaspoon chili flakes)
- 1/4 cup chopped fresh Thai basil
- 1 tablespoon vegetable oil
- wooden or metal skewers
For the Cashew Sauce:
- 1/2 cup roasted unsalted cashews
- 1/3 cup coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 teaspoon sriracha (or more to taste)
- 1 small garlic clove
For the Gremolata Topping:
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup finely chopped fresh basil
- 1 teaspoon lime zest
- 1 small garlic clove (grated)
- pinch of salt
Instructions
- Marinate the Chicken: In a large bowl, whisk together soy sauce, fish sauce, lime juice, honey, sesame oil, garlic, chili, and chopped Thai basil. Add chicken pieces and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
- Prepare the Cashew Sauce: Blend all cashew sauce ingredients in a food processor or blender until smooth. Set aside.
- Create the Gremolata Topping: In a small bowl, combine gremolata ingredients and stir until well mixed.
- Skewer and Grill: Thread the marinated chicken onto skewers. Preheat grill or grill pan over medium-high heat and brush with vegetable oil. Grill chicken skewers for 8–10 minutes, turning occasionally, until fully cooked and nicely charred.
- Serve: Drizzle skewers with cashew sauce and top with gremolata before serving.
Notes
- You can use chicken breast instead of thighs for this recipe.
- Soak wooden skewers in water for 30 minutes to prevent burning.
- Cashew sauce can be made ahead and refrigerated for up to 3 days.
Nutrition
- Serving Size: 2 skewers with sauce
- Calories: 450
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg
