Caffeine 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 without requiring a long list of complicated pantry staples. Everything in this recipe is naturally free of coffee, tea, and other stimulants, so it's a completely clean choice for anyone keeping a close eye on their caffeine intake — no label-reading required. The warm tomato-basil dipping sauce, cooked down until it's thick and glossy, takes the whole plate to another level and makes this feel like something you'd order at a Mediterranean restaurant. A quick rest after grilling keeps the chicken juicy, and a squeeze of lemon wedge right before eating ties all those bright, herby flavors together. Whether you're firing up an outdoor grill or using a stovetop grill pan, this one is straightforward enough for a weeknight but impressive enough to put in front of guests.
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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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