Beef Free Tomato-Basil Chicken Skewers
Juicy grilled chicken cubes get a serious flavor upgrade here, marinated in garlic-infused oil, fresh Roma tomatoes, bright lemon juice, and a generous handful of sliced basil before hitting the grill. The marinade does the heavy lifting, infusing every piece with herby, garlicky depth so the chicken stays tender and anything but boring. While the skewers cook, a quick stovetop tomato-basil sauce comes together in minutes — warm, slightly chunky, and just acidic enough to cut through the char. It's the kind of dipping sauce you'll want to spoon over everything. Keeping things entirely chicken-based means there's no need to worry about cross-contact with red meat, and every ingredient on the list is straightforward and easy to source. A squeeze of lemon wedge at the end ties the whole plate together with a little extra brightness. Whether you're firing up an outdoor grill or using a grill pan on the stovetop, this one is a crowd-pleaser that feels restaurant-worthy without much fuss.
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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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