Barley Free Tomato-Basil Chicken Skewers
Juicy grilled chicken threaded onto skewers and paired with a bright, herb-forward tomato sauce — this is the kind of dish that makes a weeknight feel like a backyard party. The marinade leans on garlic-infused oil, fresh Roma tomatoes, lemon juice, and torn basil to build layers of flavor before the chicken ever hits the grill. Because every ingredient here is naturally grain-free, there's no need to scrutinize labels or swap anything out — it just works as written. The dipping sauce comes together in a small saucepan while the chicken marinates, so you're not scrambling at the last minute. A quick rest after grilling keeps the chicken tender and lets the juices redistribute before you pull everything to the table. Finish with a squeeze of lemon and you've got a clean, vibrant meal that tastes far more involved than it actually is.
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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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