Description
These Thai Spicy Basil Chicken Skewers are marinated in a flavorful blend of fish sauce, soy sauce, oyster sauce, garlic, chili, and fresh Thai basil, then grilled to perfection. Served with a creamy cashew sauce and a zesty gremolata topping, they offer a delightful combination of spicy, savory, and fresh flavors that bring authentic Thai cuisine to your table in just 40 minutes.
Ingredients
Scale
For the Chicken Skewers
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 small red chili, finely chopped
- 1 cup fresh Thai basil leaves, chopped
- 1 tablespoon vegetable oil
- Wooden or metal skewers (if wooden, soaked in water)
For the Cashew Sauce
- ½ cup roasted unsalted cashews
- ¼ cup coconut milk
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 small garlic clove
- 1 teaspoon grated ginger
- 1–2 tablespoons water, for thinning
For the Gremolata Topping
- ¼ cup finely chopped fresh cilantro
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon lime zest
- 1 small garlic clove, finely grated
Instructions
- Marinate the Chicken: In a bowl, combine fish sauce, soy sauce, oyster sauce, brown sugar, minced garlic, chopped red chili, and chopped Thai basil. Add the chicken pieces and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes up to 4 hours to allow the flavors to infuse.
- Prepare the Cashew Sauce: While the chicken is marinating, blend the roasted cashews, coconut milk, lime juice, soy sauce, honey, garlic, and grated ginger in a food processor or blender until very smooth. Add water a tablespoon at a time to reach the desired creamy consistency. Set aside.
- Make the Gremolata: In a small bowl, combine the finely chopped cilantro, basil, lime zest, and grated garlic. Mix well and set aside for topping.
- Preheat the Grill: Heat a grill or grill pan over medium-high heat and brush lightly with vegetable oil to prevent sticking.
- Thread and Cook the Skewers: Thread the marinated chicken pieces onto the skewers evenly. Grill the skewers for 8 to 10 minutes, turning occasionally, until the chicken is cooked through and has nice char marks on all sides.
- Serve: Arrange the cooked skewers on a platter, drizzle with the prepared cashew sauce, and sprinkle generously with the gremolata topping. Serve immediately, optionally alongside jasmine rice or a crisp cucumber salad.
Notes
- For a milder heat level, reduce or omit the red chili.
- You can substitute peanut sauce for the cashew sauce if preferred.
- These skewers pair excellently with jasmine rice or a fresh cucumber salad.
- If using wooden skewers, remember to soak them in water for at least 30 minutes before grilling to prevent burning.
- Use gluten-free soy sauce to keep the dish gluten-free.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
