Anti Inflammatory Tomato-Basil Chicken Skewers
Juicy grilled chicken meets a bright, herby marinade in this crowd-pleasing skewer recipe that's as good for a weeknight dinner as it is for a backyard cookout. The real magic here is in the ingredients themselves — garlic-infused oil, fresh basil, Roma tomatoes, lemon juice, and oregano are all celebrated for their anti-inflammatory properties, so every bite is working in your favor. The chicken marinates in a tomato-basil mixture that keeps it incredibly moist on the grill, and the accompanying warm dipping sauce — made from scratch with the same wholesome ingredients — takes things to another level entirely. There's nothing processed or suspicious hiding in this recipe, just clean, recognizable whole foods that happen to taste amazing together. Grilling at medium-high heat locks in the flavor while keeping the dish light, and that final three-minute rest ensures every skewer stays tender and juicy when you pull it off the grill. A squeeze of fresh lemon over the top right before serving ties the whole plate together with a little extra brightness. Whether you're cooking for yourself or feeding a table full of people, this one is genuinely hard not to love.
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
- 3 tbsp garlic-infused oil, divided
- 2 medium roma tomatoes (about 5 oz total), finely diced
- ¼ cup fresh basil leaves, thinly sliced, divided
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
For the dipping sauce
- 2 medium roma tomatoes (about 5 oz total), roughly chopped
- 1 tbsp garlic-infused oil
- 2 tbsp fresh basil leaves, thinly sliced
- 1 tsp fresh lemon juice
- ¼ tsp kosher salt
- 1 pinch red pepper flakes (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes so they don't char on the grill.
- 2
In a medium bowl, whisk together 2 tablespoons of the garlic-infused oil, the finely diced Roma tomatoes (for the marinade), 3 tablespoons of the sliced basil, 1 tablespoon lemon juice, dried oregano, salt, and black pepper. Add the chicken cubes and toss to coat evenly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
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