Artificial Flavors Free Tomato-Basil Chicken Skewers
Fresh Roma tomatoes, fragrant basil, bright lemon juice, and garlic-infused oil do all the heavy lifting here — no flavor packets, no seasoning blends with mystery additives, just real ingredients you can actually read and recognize. That matters more than it sounds, because so many marinades and sauces you'd grab off a store shelf are loaded with artificial flavoring agents that are nearly impossible to avoid unless you're making things from scratch. This recipe keeps everything clean and intentional from the marinade all the way through to the dipping sauce. The chicken soaks up a tomato-herb marinade before hitting a hot grill, picking up those slightly charred edges that make skewers so satisfying. A quick cooked tomato-basil sauce comes together on the stovetop while the chicken rests in the fridge, so you're not scrambling at the last minute. A squeeze of lemon at the end ties the whole plate together with a pop of brightness that no artificial citrus flavor could ever replicate. It's the kind of meal that tastes like it took serious effort but is genuinely straightforward to pull off on any weeknight.
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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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