Peanut Free Tomato-Basil Chicken Skewers
Fresh tomatoes, fragrant basil, and a bright hit of lemon juice come together in a marinade that makes these grilled chicken skewers genuinely hard to resist. The chicken soaks up all that herby, garlicky goodness before hitting the grill, where it chars at the edges and stays juicy in the center — exactly what a skewer should be. A quick stovetop tomato-basil sauce doubles down on those same flavors, so every bite of chicken has somewhere delicious to land. The whole ingredient list is built around fresh produce, herbs, and simple pantry staples, so there's no need to scrutinize labels for hidden nut-based oils or cross-contamination risks. That peace of mind is especially welcome with grilled dishes, where store-bought marinades and sauces can be surprisingly tricky to vet. Whether you're feeding a crowd at a backyard cookout or just craving something bright and satisfying on a weeknight, these skewers deliver big flavor with a clean, straightforward ingredient list.
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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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