Juicy grilled chicken threaded onto skewers and paired with a bright, herb-forward tomato dipping sauce — this is warm-weather cooking at its most satisfying. The marinade leans hard into fresh Roma tomatoes, fragrant basil, and garlic-infused oil, so every bite carries that sun-ripened, Mediterranean-leaning flavor before the chicken even hits the grill. Rye can sneak into all kinds of unexpected places — marinades, sauces, even spice blends — but every ingredient here is straightforward and naturally grain-free, so there's nothing to second-guess. The quick stovetop dipping sauce comes together while the chicken marinates, making the whole process feel effortless rather than fussy. A squeeze of lemon over the finished skewers ties everything together with just enough brightness to cut through the richness of the oil. Whether you're grilling outdoors or working a grill pan on the stovetop, this one delivers serious char and flavor without any complicated prep.
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If using wooden skewers, soak them in water for at least 30 minutes so they don't char on the grill.
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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