Dairy Free Tomato-Basil Chicken Skewers
These grilled chicken skewers are everything a summer cookout craving calls for — juicy, herb-forward, and kissed with char from the grill. The marinade leans on garlic-infused oil, fresh Roma tomatoes, bright lemon juice, and a generous handful of basil to build layers of flavor that taste far more involved than they actually are. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-scanning required — just straightforward, clean cooking from start to finish. While the chicken soaks up all that herby goodness, a quick stovetop tomato-basil sauce comes together in under ten minutes and doubles down on those same flavors in a rich, slightly chunky dip. Grilling the skewers over medium-high heat locks in the juices and gives each piece a satisfying sear, and a short rest before serving keeps everything tender. A squeeze of lemon at the table ties it all together and makes the whole platter feel fresh and vibrant. Whether you're feeding a crowd or just want a weeknight dinner that feels a little special, this one delivers without any compromise.
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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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