Oats Free Tomato-Basil Chicken Skewers
Fresh tomatoes, fragrant basil, and a hit of lemon juice come together in a marinade that makes these grilled chicken skewers genuinely hard to resist. The whole dish is built around bright, clean ingredients — chicken, herbs, olive oil, and garden-ripe Roma tomatoes — so there's nothing hidden in the lineup that could cause a problem for anyone avoiding oats or oat-derived additives. That's a real relief, because so many store-bought marinades and sauces sneak in unexpected grains or thickeners. Here, the sauce thickens naturally as the tomatoes break down in the pan, no fillers needed. The garlic-infused oil does serious flavor work throughout, tying the marinade and the dipping sauce together in the most satisfying way. Grilling the skewers over medium-high heat gives the chicken those gorgeous charred edges while keeping the inside juicy and tender. Squeeze a little lemon over everything at the end and you've got a meal that feels like summer on a plate.
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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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