Honey Free Tomato-Basil Chicken Skewers
These grilled chicken skewers are bright, herby, and packed with summer flavor — the kind of thing that disappears fast at any cookout. The marinade leans on garlic-infused oil, fresh Roma tomatoes, lemon juice, and a generous handful of basil, so every bite is juicy and aromatic straight off the grill. Many store-bought marinades and sauces sneak in sweeteners, but everything here is built from savory, tangy ingredients with zero need for any added sweetness. The warm tomato-basil dipping sauce comes together in under ten minutes on the stovetop and tastes like something you'd find at a proper Mediterranean restaurant. A pinch of red pepper flakes in the sauce gives it just enough kick to keep things interesting without overpowering the fresh basil. Letting the skewers rest for a few minutes before serving makes a real difference — the chicken stays tender and the juices redistribute beautifully. Squeeze a lemon wedge over the top right before eating and you've got a clean, vibrant plate that needs absolutely nothing else.
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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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