Nutmeg Free Tomato-Basil Chicken Skewers
Bright, herby, and built for the grill, these chicken skewers are the kind of summer recipe that earns a permanent spot in your rotation. The marinade leans hard into fresh Roma tomatoes, basil, lemon juice, and garlic-infused oil — bold flavors that need absolutely nothing else to shine. For anyone navigating warm-spice sensitivities, this recipe is a breath of fresh air because the entire ingredient list is clean and straightforward, with zero hidden seasonings to second-guess. The chicken soaks up the marinade beautifully, and then you grill it hot and fast until you get those gorgeous charred edges and juicy centers. While the skewers cook, a quick stovetop tomato-basil sauce comes together in under ten minutes and doubles as a punchy dipping situation at the table. A squeeze of lemon wedge right before eating ties everything together with a little brightness. Whether you're cooking for a crowd or just a weeknight dinner, this one is genuinely hard to mess up.
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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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