If you’re looking for a recipe that’s bursting with flavor, easy to prep, and grill season approved, these Thai Basil Chicken Skewers are it. Juicy chicken thighs marinated in a sweet and savory Thai-inspired sauce, grilled until lightly charred, and finished with fresh basil and a squeeze of lime—this recipe is simple, vibrant, and packed with umami goodness.
Perfect for cookouts, meal prep, or just switching things up for dinner, these skewers deliver big flavor in every bite. Pair them with jasmine rice, a crunchy cucumber salad, or serve them taco-style with lettuce wraps and a chili dipping sauce.
THAI BASIL CHICKEN SKEWERS INGREDIENTS
- Boneless Skinless Chicken Thighs
- Coconut Milk
- Sesame Oil
- Soy Sauce
- Lime Juice
- Lemongrass
- Thai basil
- Cilantro
- Ginger
- Dark Brown Sugar
- Thai chilies
🌿 Why Thai Basil Makes This Dish
Thai basil has a slightly spicy, anise-like flavor that sets it apart from the sweet basil you’re probably used to. It brings a bold, peppery depth to these skewers that complements the savory-sweet marinade perfectly. If you can’t find Thai basil, you can sub in regular basil with a touch of mint for a similar fresh finish.
How to Make Thai Basil Chicken Skewers
1. Marinate the Chicken
In a large bowl or zip-top bag, whisk togetherall the ingredients. Stir in chopped Thai basil. Add the chicken and toss to coat. Cover and marinate in the fridge for at least 1 hour, or overnight for maximum flavor.
2. Skewer and Grill
Thread the marinated chicken onto skewers. Heat a grill or grill pan over medium-high heat. Cook the skewers for 4–5 minutes per side or until chicken is cooked through and lightly charred.
3. Garnish and Serve
Sprinkle with extra Thai basil, a squeeze of lime juice, and serve hot with your favorite sides.
WHAT TO SERVE WITH THAI BASIL CHICKEN SKEWERS
My favorite thing to serve with these chicken skewers is jasmine white rice. I like to place the skewers on top then garnish with sliced green onions. I’ll also add some furikake. (This is a Japanese ingredient, but I love the added flavor it gives to the dish. You can also serve these Thai basil chicken skewers on their own, especially if entertaining. This makes a great shareable appetizer before the meal. Just place the skewers on a board/platter and everyone has easy access to grab one.
OTHER CHICKEN RECIPES YOU MAY ENJOY
Cuban Chicken & Black Bean Rice Bowls
One Pot Middle Eastern Chicken and Rice
Tips & Variations
- No grill? These skewers can be baked at 425°F for 20–25 minutes or cooked on a stovetop grill pan.
- Add veggies: Thread on chunks of bell pepper or red onion for added color and texture.
- Serve with: Jasmine rice, coconut rice, or lettuce cups for a light wrap-style meal.
- Want more heat? Add more Thai chilies or a spoonful of chili garlic sauce to the marinade.
More Recipes Full of Bold Flavor
Love this one? Try my Coconut Shrimp Curry or Grilled Chicken Suya for more recipes that balance heat, sweetness, and fresh herbs in every bite.
Made this recipe? Don’t forget to tag @evseats—I’d love to see how you’re serving it up!
Thai Basil Chicken Skewers
Juicy Thai Basil Chicken Skewers grilled in a ginger, Thai basil, coconut milk, and soy sauce marinade.
Ingredients
- 3 lbs. boneless, skinless chicken thighs
- 1 can coconut milk
- 1/4 cup toasted sesame oil
- 3 Tbsp. soy sauce
- 1/2 cup fresh lime juice
- 1/4 cup lemongrass, finely chopped
- 1/2 cup Thai basil, chopped
- 1/4 cup cilantro, chopped
- 3 Tbsp fresh ginger, grated
- 1Tbsp ginger, finely chopped
- 2 Tbsp. dark brown sugar
- 3 Thai chiles, finely chopped (remove seeds if you’re not a fan of heat)
Instructions
- Cut the chicken into 1½-inch chunks
- In a large bowl, mix together all of the remaining ingredients until well combined. Reserve 1/4 cup of the marinade and set to the side. Add the chicken to the bowl and mix till combined well. Cover with plastic wrap and put in refrigerator to marinate for at least 1 hour, ideally overnight.
- Preheat your grill to medium-high heat.
- Remove chicken from refrigerator and thread onto skewers. Arrange the skewers on the grill and cook for 10-15 minutes, turning the skewers once. Internal temperature of chicken should reach 165°F.
- While the chicken is grilling, place the marinade into a sauce pan. Bring to a low simmer and cook for 5 minutes, until the marinade thickens.
- Remove skewers from Grill and serve with reserved marinade. I like to drizzle the marinade directly over the skewers!
- Serve with white jasmine rice, or on its own. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 921Total Fat: 61gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 415mgSodium: 1279mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 86g
