Juicy grilled chicken threaded onto skewers, kissed with garlic-infused oil, fresh basil, and bright lemon — this is warm-weather cooking at its most satisfying. The marinade is built entirely from whole, recognizable ingredients: Roma tomatoes, dried oregano, fresh herbs, and a squeeze of citrus, so there's nothing hidden or processed lurking in the mix. That matters a lot when you're avoiding emulsifiers, since so many bottled marinades and sauces rely on additives to hold their texture together. Here, the tomatoes break down naturally into a lightly thickened dipping sauce that's cooked right on the stovetop with just oil, basil, and a pinch of red pepper flakes — no stabilizers needed. Threading the chicken with small gaps between pieces helps everything cook evenly, and pulling it off the grill at 165°F keeps every bite tender rather than dry. A final rest on the platter and a squeeze of lemon wedge over the top rounds out the flavors beautifully. It's the kind of clean, vibrant dish that proves you don't need a single additive to make something genuinely crave-worthy.
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If using wooden skewers, soak them in water for at least 30 minutes so they don't char on the grill.
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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