Mustard Free Tomato-Basil Chicken Skewers
These grilled chicken skewers are everything a summer cookout craving calls for — juicy, herb-forward, and kissed with char from the grill. The marinade leans on garlic-infused oil, fresh Roma tomatoes, bright lemon juice, and a generous handful of basil to build layers of flavor without a single drop of mustard or any condiment that typically sneaks it in. That matters more than it sounds, because mustard hides in a surprising number of marinades, spice blends, and store-bought sauces under names that don't always read as obvious on a label. Here, every ingredient is straightforward and easy to verify, so you can marinate with confidence. The warm tomato-basil dipping sauce — made by cooking down fresh Roma tomatoes with garlic oil and a pinch of red pepper flakes — comes together in under ten minutes and tastes like something you'd find at a proper Mediterranean grill. A final squeeze of lemon over the platter ties everything together and makes the whole dish feel polished without any extra effort. Whether you're cooking for a crowd or just yourself on a weeknight, these skewers deliver serious flavor with zero compromise.
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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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