The easiest and most delicious Tomato Basil Chicken Skewers—marinated chicken, sweet cherry tomatoes, and fresh basil—make a healthy, gluten-free meal straight from the grill.
Skewers are one of my favorite things to grill because they’re quick to prepare, easy to cook evenly, and excellent for everything from simple weeknight dinners to outdoor entertaining. These Tomato Basil Chicken Skewers combine a bright balsamic-garlic marinade with fresh basil and juicy cherry tomatoes for a light, satisfying plate that’s naturally gluten-free and low in carbs.
Why this recipe works
The marinade uses olive oil, balsamic vinegar and garlic to add depth without overpowering the fresh basil and the burst of sweetness from cherry tomatoes. Marinating the chicken briefly keeps the meal fast—about 10 minutes of marinating is enough to infuse flavor—while grilling for a few minutes per side gives a nice char and juicy interior.
Tomato Basil Chicken Skewer Ingredients
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- ½ tsp sea salt
- ½ tsp black pepper
- 3 cloves garlic, crushed
- 2 tbsp fresh basil, chopped (for the marinade)
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 2 cups fresh basil leaves (for skewering)
- 4 cups cherry tomatoes
Tomato Basil Chicken Skewer Instructions
- In a medium bowl, whisk together the olive oil, balsamic vinegar, sea salt, black pepper, crushed garlic, and 2 tablespoons of chopped basil.
- Add the chicken cubes to the bowl and toss to coat. Let the chicken marinate for 10–15 minutes while you prepare the grill and other ingredients.
- Thread the marinated chicken onto skewers along with cherry tomatoes and whole basil leaves, alternating pieces so each skewer has a balance of chicken, tomato, and basil.
- Preheat a grill or grill pan over medium heat and lightly brush or spray the cooking surface with olive oil to prevent sticking.
- Place the skewers on the hot grill. Cook for 4–5 minutes, then flip and grill an additional 4–5 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the skewers from the grill and let them rest for a minute before serving to allow juices to redistribute.
This recipe yields about 6 large skewers, which is enough for 3–4 people as a main dish. It’s easy to double or triple for larger gatherings and works well on both a charcoal grill and a gas grill.
Serving suggestions and variations
Serve these skewers alongside a crisp salad, grilled vegetables, or a grain salad for a balanced meal. A quinoa caprese, simple green salad, or Italian-style corn salad complements the basil and balsamic notes nicely. For a lighter option, serve over a bed of mixed greens and drizzle any leftover marinade (warmed briefly) over the plate.
To vary the flavor, add red onion or bell pepper to the skewers, or swap balsamic vinegar for a lemon-herb dressing for a brighter citrus profile. For a smoky touch, finish the skewers over coals or add a quick sear on a cast-iron grill pan.
Dietary notes, storage and prep tips
These skewers are gluten-free, dairy-free, and naturally low-carb. They’re also Whole30-compliant when using compliant balsamic vinegar.
Make-ahead tip: Cut and marinate the chicken up to a day in advance and store it in the refrigerator. Assemble skewers just before grilling to prevent the basil leaves from wilting. Leftovers keep well in an airtight container in the fridge for 2–3 days and can be reheated gently on the grill or in a hot oven.
Nutrition (approx. per skewer)
Calories: 155 kcal • Carbohydrates: 6 g • Protein: 17 g • Fat: 7 g • Sodium: 294 mg • Fiber: 1 g • Sugar: 3 g
If you tried this recipe, consider noting how you served it and any tweaks you made to personalize the flavors—simple changes like grilled peppers, a squeeze of lemon, or an extra herb can shift the profile to suit your meal plan or guests.
