BHA & BHT Free Tomato-Basil Chicken Skewers
Juicy grilled chicken threaded onto skewers, kissed with garlic-infused oil, bright lemon, and a generous handful of fresh basil — this is warm-weather cooking at its most satisfying. The marinade leans on Roma tomatoes and dried oregano to build real depth, and the homemade tomato-basil dipping sauce that simmers alongside it is the kind of thing you'll want to spoon over everything. For anyone navigating BHA and BHT sensitivities, the challenge is usually hidden preservatives lurking in bottled marinades, seasoning blends, and pre-made sauces — this recipe sidesteps all of that by building every layer of flavor from scratch with whole, recognizable ingredients. Garlic-infused oil does the heavy lifting in both the marinade and the sauce, so you get richness and aromatics without reaching for anything processed. Threading the chicken with small gaps between pieces helps it cook evenly, and pulling it off the grill at 165°F keeps every bite tender rather than dry. A quick three-minute rest before serving locks in the juices, and a squeeze of lemon at the table ties the whole plate together. It's the kind of recipe that looks impressive but comes together with pantry staples and a hot grill.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!