Pistachio Free Tomato-Basil Chicken Skewers
Juicy grilled chicken, bright Roma tomatoes, and a generous handful of fresh basil come together in a marinade that genuinely does the heavy lifting here. The chicken soaks up garlic-infused oil, lemon juice, and oregano before hitting the grill, which means every bite is layered with flavor before the sauce even enters the picture. Speaking of the sauce — a quick stovetop simmer of chopped tomatoes, basil, and a pinch of red pepper flakes produces something that tastes far more impressive than the effort involved. The whole recipe is built around clean, straightforward ingredients, so there's no need to scan labels or worry about unexpected additions sneaking in from a store-bought shortcut. Skewers are one of those formats that look like a project but are actually pretty forgiving, especially once you've got the grill preheated and the chicken threaded and ready to go. A final squeeze of lemon over the platter right before serving ties everything together with a little brightness that makes the whole dish pop.
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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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