Eggless Tomato-Basil Chicken Skewers
These skewers are everything a summer grill night should be — juicy, herb-forward chicken with a bright tomato-basil marinade that soaks in deep flavor before the heat even starts. The marinade is built entirely from fresh Roma tomatoes, garlic-infused oil, lemon juice, and sliced basil, so there's nothing hidden and nothing to second-guess for anyone avoiding eggs. That same clean, produce-driven approach carries into the dipping sauce, where the tomatoes are gently cooked down until they thicken into something almost jammy, then finished with more fresh basil and a squeeze of lemon. Grilling over medium-high heat gives the chicken beautifully charred edges while keeping the inside tender and fully cooked through — just pull them at 165°F and you're golden. A short rest on the platter lets the juices redistribute, so every bite stays moist even after the skewers come off the grill. Serve with lemon wedges alongside that warm dipping sauce and you've got a dish that feels restaurant-worthy with genuinely simple, wholesome ingredients.
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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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