MSG Free Tomato-Basil Chicken Skewers
These skewers are the kind of summer grilling recipe that looks impressive but comes together with a handful of genuinely clean, whole ingredients. Fresh Roma tomatoes, bright basil, a squeeze of lemon, and garlic-infused oil do all the heavy lifting in both the marinade and the dipping sauce — no seasoning packets, no store-bought sauces, no hidden additives to second-guess. That matters a lot when you're cooking without monosodium glutamate, because so many grilling shortcuts — bottled marinades, dry rub blends, even some cooking oils — are common culprits. Here, every ingredient is straightforward and easy to verify. The chicken gets a good long soak in that tomato-herb marinade, which keeps it juicy on the grill while building real depth of flavor. The warm dipping sauce, made from cooked-down Roma tomatoes finished with fresh basil and a hit of lemon, is bright and savory in a way that feels far more satisfying than anything from a bottle. Serve with lemon wedges and you've got a crowd-pleasing plate that's as clean as it is delicious.
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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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