Gut Friendly Tomato-Basil Chicken Skewers
Juicy grilled chicken skewers with bright tomato and fresh basil are the kind of meal that feels indulgent without doing a number on your digestion. The marinade leans on garlic-infused oil instead of raw garlic cloves, which delivers all that savory depth while keeping fructans out of the picture — a smart swap for anyone navigating a sensitive gut. Roma tomatoes and fresh basil keep the flavor punchy and clean, and the whole thing comes together with straightforward pantry staples and no hidden ingredients to second-guess. The warm tomato-basil dipping sauce is a standout on its own — cooked down until thick and glossy, finished with lemon and a whisper of heat if you want it. Grilling the chicken over high heat locks in moisture, so every piece comes off the skewer tender and satisfying rather than dry and disappointing. A short rest before serving makes sure all those good juices stay right where they belong. Whether you're cooking for a crowd or just treating yourself to something that feels like a proper summer meal, this one delivers big flavor without the aftermath.
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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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