Tree Nut Free Tomato-Basil Chicken Skewers
Fresh Roma tomatoes, fragrant basil, and a bright hit of lemon juice come together in a marinade that makes these grilled chicken skewers genuinely hard to resist. The garlic-infused oil does a lot of heavy lifting here, weaving savory depth into every cube of chicken before it even hits the grill. One of the best things about this recipe is that every single ingredient is naturally free of tree nuts — no swapping, no substitutions, no label-scanning required. The homemade tomato-basil dipping sauce is a bonus worth making on its own: a quick simmer transforms the chopped Roma tomatoes into something rich and slightly jammy, finished with fresh basil and a pinch of red pepper flakes for a gentle kick. Grilling the skewers over medium-high heat gives the chicken those slightly charred edges that make outdoor cooking so satisfying, while the interior stays juicy and tender. A short rest after grilling keeps all those good juices locked in, so the first bite is as good as it looks. Serve with lemon wedges on the side and you've got a crowd-pleasing plate that feels like a restaurant move with genuinely simple effort.
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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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