Cinnamon Free Tomato-Basil Chicken Skewers
Juicy grilled chicken skewers with a bright, herby tomato marinade are the kind of summer-ready dish that belongs in regular rotation. The marinade leans on garlic-infused oil, fresh Roma tomatoes, lemon juice, and a generous handful of basil — bold, Mediterranean-leaning flavors with absolutely no warm spices in sight, making it a genuinely safe and satisfying choice for anyone navigating cinnamon sensitivities. So many store-bought marinades and spice blends sneak in cinnamon or mixed seasoning packets that can be hard to decode, but every ingredient here is straightforward and easy to verify. The chicken gets beautifully charred on the grill, and that quick-cooked tomato-basil dipping sauce — built from the same flavor profile — ties everything together with a little extra brightness. A squeeze of lemon at the end keeps it fresh and lively. It's the kind of recipe that looks impressive on a platter but comes together with minimal fuss and pantry staples you can trust.
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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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