Gluten Free Tomato-Basil Chicken Skewers
Juicy grilled chicken, bright Roma tomatoes, and handfuls of fresh basil come together in a dish that feels like summer on a plate. The marinade does the heavy lifting here — garlic-infused oil, lemon juice, and oregano soak into every cube of chicken before it ever hits the grill, building layers of flavor that don't need a single grain of flour or starch to shine. That's the beauty of this recipe: it's naturally free of gluten without any swaps or substitutions, just clean, whole ingredients from start to finish. The quick-cooked tomato-basil dipping sauce is a standout on its own — simmered until thick and fragrant, with a little heat from optional red pepper flakes if you're into that. Grilling gives the chicken gorgeous char marks and locks in moisture, so you're never stuck with dry, rubbery skewers. A squeeze of lemon at the end ties everything together and keeps the whole dish feeling fresh and vibrant. Whether you're feeding a crowd or just want a satisfying weeknight dinner, this one is easy to pull off and even easier to devour.
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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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