Capsaicin Free Tomato-Basil Chicken Skewers
Grilled chicken skewers are a summer staple, but most versions lean hard on hot sauce, chili powder, or spicy marinades that make them completely off-limits for anyone avoiding capsaicin. This recipe keeps all the bold, satisfying flavor without a single chile in sight. The chicken gets a generous soak in garlic-infused oil, fresh Roma tomatoes, lemon juice, and oregano — a marinade that's bright and savory rather than fiery. After a turn on the grill, the cubes come out juicy with just enough char to feel like a proper cookout moment. The warm tomato-basil dipping sauce is the real standout: cooked down until thick and glossy, then finished with fresh basil and a squeeze of lemon for something that tastes far more complex than its short ingredient list suggests. The red pepper flakes in the sauce are listed as optional, so you can skip them entirely and the dish loses nothing. Serve everything with lemon wedges and you've got a crowd-pleasing plate that's completely heat-free without ever feeling like it's missing something.
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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)
Can be omittedred pepper flakes
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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