Chestnut Free Tomato-Basil Chicken Skewers
Bright, herby, and kissed with char from the grill, these chicken skewers are the kind of dish that makes a weeknight feel like a backyard party. The marinade is built on garlic-infused oil, fresh Roma tomatoes, and a generous handful of basil — simple, clean ingredients that deliver serious flavor without any complicated prep. A quick soak in that tomato-herb mixture keeps the chicken juicy and fragrant all the way through, and the homemade dipping sauce — cooked down from fresh tomatoes with a squeeze of lemon and a pinch of red pepper flakes — gives you something far better than anything from a jar. Every component here is naturally free from tree nuts and chestnuts, so there's no need to scrutinize labels or worry about hidden ingredients sneaking into your meal. The whole thing comes together with pantry staples and fresh produce, making it an easy, confident choice for anyone cooking around nut allergies. Serve the skewers straight off the grill with warm sauce and a wedge of lemon, and watch them disappear fast.
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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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