Coconut Free Tomato-Basil Chicken Skewers
Fresh Roma tomatoes, fragrant basil, bright lemon juice, and garlic-infused oil come together in a marinade that makes these grilled chicken skewers genuinely hard to resist. The chicken soaks up all that herby, tangy goodness before hitting the grill, where it chars just enough to develop those irresistible caramelized edges. A quick cooked tomato-basil dipping sauce comes together on the stovetop while the chicken marinates, so you're not scrambling at the end. Every single ingredient here is straightforward and plant- or animal-based with zero tropical oils or hidden additives to worry about — just clean, simple pantry staples. For anyone navigating coconut sensitivities, the garlic-infused oil does all the heavy lifting as the fat base, keeping things rich and flavorful without any substitutions that feel like a compromise. Serve everything with a squeeze of lemon and you've got a crowd-pleasing platter that tastes like it took far more effort than it actually did.
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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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