Hazelnut Free Tomato-Basil Chicken Skewers
Juicy grilled chicken threaded onto skewers and paired with a bright, herb-forward tomato sauce — this is warm-weather cooking at its most satisfying. The marinade leans on garlic-infused oil, fresh Roma tomatoes, lemon juice, and a generous handful of basil to build layers of flavor before the chicken ever hits the grill. That same combination of ingredients carries through into the dipping sauce, which gets cooked down until thick and glossy, then finished with a pinch of red pepper flakes for a gentle kick. Because every component here is built from scratch using straightforward, whole ingredients, there's no need to scrutinize labels for hidden nut-based oils or additives — you know exactly what's going in. Tree nut allergies can make store-bought marinades and sauces a real minefield, so having a reliable from-scratch recipe like this one is genuinely useful. The skewers come off the grill with a beautiful char, and that three-minute rest before serving keeps every bite tender and succulent. Squeeze a lemon wedge over the top and you've got a crowd-pleasing plate that's as clean and fresh as it looks.
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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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