Brazil Nut Free Tomato-Basil Chicken Skewers
Fresh Roma tomatoes, fragrant basil, and a bright hit of lemon juice come together in a marinade that makes these grilled chicken skewers genuinely hard to resist. The garlic-infused oil does a lot of heavy lifting here, weaving savory depth into every cube of chicken before it even hits the grill. While the chicken soaks up all that flavor, a quick stovetop tomato-basil sauce comes together in under ten minutes — something worth dunking every single bite into. Everything in this recipe is straightforward pantry and produce-aisle territory, so there's no need to scrutinize labels for hidden tree nuts or worry about cross-contact from specialty ingredients. The grill gives the chicken beautifully charred edges while keeping the inside juicy, especially with that short resting period before serving. A squeeze of lemon wedge at the table ties the whole plate together with a little extra brightness. It's the kind of recipe that feels impressive enough for guests but easy enough to pull off on a weeknight without any stress.
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
See allKroger Uncooked Boneless Skinless Chicken Breast
Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast FilletsSimple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets
Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb
PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
- 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!