Ginger Free Tomato-Basil Chicken Skewers
Bright, herby, and kissed with char from the grill, these chicken skewers are the kind of dish that makes a weeknight feel like a backyard party. The marinade leans on garlic-infused oil, fresh Roma tomatoes, and a generous handful of basil to build layers of flavor without any root spices that can sneak into so many grilled chicken recipes. Lemon juice adds a clean, citrusy lift that keeps everything tasting fresh rather than heavy. While the chicken soaks up all that goodness, a quick cooked tomato-basil sauce comes together on the stovetop — it's warm, slightly jammy, and perfect for dunking. Threading the pieces with small gaps between them means every cube gets proper grill contact and those satisfying caramelized edges. A three-minute rest before serving keeps the chicken juicy all the way through, so nothing goes to waste. Whether you're feeding a crowd or just yourself, this is a genuinely craveable plate that comes together with pantry-friendly ingredients and zero compromise on flavor.
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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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