Seed Oil Free Tomato-Basil Chicken Skewers
Bright, herby, and kissed with char from the grill, these chicken skewers are the kind of summer recipe that earns a permanent spot in your rotation. The marinade is built on garlic-infused oil, fresh Roma tomatoes, lemon juice, and a generous handful of basil — clean, real ingredients with zero industrial seed oils in sight. That matters more than it sounds, because most bottled marinades and store-bought sauces quietly sneak in canola, soybean, or sunflower oil, making it genuinely hard to enjoy grilled chicken without compromise. Here, every drop of fat comes from garlic-infused oil, so you stay completely on track without sacrificing any of the flavor. The warm tomato-basil dipping sauce — made by cooking down Roma tomatoes with more of that same oil, fresh basil, and a squeeze of lemon — takes the whole plate to another level. A quick rest after grilling keeps the chicken juicy, and a squeeze of lemon wedge right before eating ties everything together beautifully. Whether you're cooking for a crowd or just yourself, this one is as satisfying to make as it is to eat.
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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
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- 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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