Carrageenan Free Tomato-Basil Chicken Skewers
Fresh Roma tomatoes, fragrant basil, and garlic-infused oil come together in a marinade that makes these grilled chicken skewers genuinely hard to resist. The whole dish is built from straightforward, whole-food ingredients — no processed sauces, no store-bought condiments, nothing that might sneak in a thickening agent you'd rather avoid. That matters more than it sounds, because carrageenan has a way of hiding in unexpected places like pre-marinated meats and bottled dressings, so cooking from scratch like this is the cleanest route. The chicken soaks up the bright, herby marinade before hitting a hot grill, picking up a little char while staying juicy inside. While it cooks, a quick stovetop tomato-basil sauce comes together in minutes — just olive oil, fresh tomatoes, basil, lemon, and a pinch of red pepper flakes if you like a little heat. Everything on the plate is exactly what it looks like, which is the whole point. Squeeze a lemon wedge over the top and you've got a dinner that's as satisfying to eat as it is easy to feel good about.
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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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