Nitrate & Nitrite Free Tomato-Basil Chicken Skewers
Fresh Roma tomatoes, bright basil, and a hit of lemon juice do all the heavy lifting here, creating a marinade that's bold and aromatic without relying on any cured or processed ingredients. That matters more than it might seem — a lot of grilled chicken recipes lean on packaged seasonings or store-bought sauces that can quietly sneak in preservatives you're trying to avoid. Every component in this recipe is built from scratch, so you know exactly what's going on the grill and onto your plate. The chicken gets a good soak in that garlicky tomato-herb marinade before hitting medium-high heat, picking up char and depth while staying juicy inside. The warm dipping sauce — cooked-down Roma tomatoes finished with fresh basil and a squeeze of lemon — is the kind of thing you'll want to spoon over everything. A final rest before serving keeps the chicken tender and lets all those flavors settle in. It's the sort of crowd-pleasing grilled dish that feels effortless but tastes like you really thought it through.
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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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