Paraben Free Tomato-Basil Chicken Skewers
Juicy grilled chicken threaded onto skewers and paired with a bright, herb-forward tomato dipping sauce — this is the kind of dish that disappears fast at any table. The marinade leans on garlic-infused oil, fresh Roma tomatoes, lemon juice, and a generous handful of basil, which means every bite is layered with clean, vibrant flavor before the chicken even hits the grill. Parabens are synthetic preservatives that sneak into a surprising number of packaged sauces, marinades, and flavored oils, so building everything from scratch here is genuinely the smarter move. The dipping sauce comes together in a small saucepan while the chicken marinates — cooked-down Roma tomatoes, more fresh basil, a squeeze of lemon, and a pinch of red pepper flakes if you like a little heat. Nothing processed, nothing hidden, just real ingredients doing all the work. A quick rest after grilling keeps the chicken tender and lets the juices redistribute before you pull everything apart. Serve with lemon wedges on the side and watch the platter empty before you've even sat down.
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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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