Rice Free Tomato-Basil Chicken Skewers
Juicy grilled chicken threaded onto skewers and paired with a bright, herb-forward tomato sauce — this is the kind of dish that makes a backyard dinner feel genuinely special. The marinade does serious work here, combining garlic-infused oil, fresh Roma tomatoes, lemon juice, and oregano to keep every cube tender and packed with flavor before it ever hits the grill. Because the entire recipe is built around whole, fresh ingredients — chicken, tomatoes, basil, lemon — there's no grain filler, no starchy binder, and nothing hiding in a sauce packet to worry about. The quick-cooked dipping sauce comes together while the chicken marinates, so by the time the skewers are off the grill you've already got something warm and ready to serve alongside them. A final squeeze of lemon over the platter ties everything together and keeps the flavors clean and vibrant. Whether you're cooking for a crowd or just want a satisfying weeknight protein, these skewers deliver without any compromise on taste.
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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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