Walnut Free Tomato-Basil Chicken Skewers
Bright, herby, and kissed with char from the grill, these chicken skewers are the kind of dish that makes a weeknight feel like a backyard party. The marinade is built around fresh Roma tomatoes, fragrant basil, garlic-infused oil, and a squeeze of lemon — simple, clean ingredients that let the chicken shine without any fuss. A quick stovetop tomato-basil sauce comes together while the chicken marinates, so you're not scrambling at the last minute, and it doubles down on those same fresh flavors in the best possible way. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additions sneaking into your meal. The garlic-infused oil does a lot of heavy lifting, adding depth and richness throughout both the marinade and the sauce without requiring a long ingredient list. Pull the skewers off the grill once they hit 165°F, let them rest just a few minutes, and serve with lemon wedges for a little extra brightness. It's the kind of recipe that looks impressive on a platter but is genuinely straightforward to pull off.
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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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