Bright, herby, and built for the grill, these chicken skewers are the kind of recipe that makes a weeknight feel like a backyard party. Chunks of boneless, skinless chicken breast soak up a marinade of garlic-infused oil, fresh Roma tomatoes, basil, lemon juice, and oregano before hitting the grates — and the result is juicy, fragrant, and deeply satisfying. The fact that this recipe calls for chicken rather than turkey means you're not navigating any of the usual substitution headaches that come with poultry swaps; this dish is designed around chicken from the start, so every timing and flavor note lands exactly right. While the skewers grill to a perfect 165°F, a quick stovetop tomato-basil sauce comes together in under ten minutes, giving you something warm and punchy to dip into. A squeeze of lemon over the finished platter ties everything together with a little brightness. It's a clean, confident recipe that delivers serious flavor without a long ingredient list or complicated technique.
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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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