Pecan Free Tomato-Basil Chicken Skewers
Bright, herby, and built for the grill, these chicken skewers are the kind of dish that makes a backyard dinner feel like a real occasion. The marinade leans on garlic-infused oil, fresh Roma tomatoes, and a generous handful of basil to keep every bite juicy and fragrant, while a quick stovetop dipping sauce made from the same flavor profile ties the whole plate together. There's no nut-based marinade, no pesto with hidden ingredients, and no trail-mix-style garnish to worry about — just clean, straightforward Mediterranean-inspired flavors you can trust completely. The technique is simple but smart: marinate the chicken, grill until you hit 165°F, and let the skewers rest so all those juices stay locked in. A squeeze of lemon at the end brightens everything up and makes the tomato-basil sauce pop even more. Whether you're cooking for a crowd or just a weeknight dinner, this one is easy to scale and 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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