Soy Free Tomato-Basil Chicken Skewers
Juicy grilled chicken threaded onto skewers and paired with a bright, herb-forward tomato sauce — this is warm-weather cooking at its most satisfying. The marinade leans on garlic-infused oil, fresh Roma tomatoes, lemon juice, and a generous handful of basil, which means every bite is layered with flavor before the grill even gets involved. Soy can sneak into a surprising number of marinades and bottled sauces, but every ingredient here is straightforward and easy to verify, so there's no label-reading stress. The dipping sauce comes together in a small saucepan while the chicken marinates — cooked-down tomatoes, more basil, a squeeze of lemon, and a pinch of red pepper flakes if you like a little heat. Grilling the skewers over medium-high heat gives the chicken those slightly charred edges that make this feel like a restaurant dish without much effort. A quick rest before serving keeps everything tender and lets the juices settle. Finish with a squeeze of lemon wedge and you've got a clean, crowd-pleasing plate that works just as well for a weeknight dinner as it does for a backyard gathering.
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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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