Description
This Summer Chicken Skewers with Basil Couscous recipe features juicy, grilled chicken and vibrant vegetables marinated with a fresh basil vinaigrette, served over fluffy basil-infused couscous. Perfect for warm-weather dining, these skewers are flavorful, easy to prepare, and ideal for outdoor grilling.
Ingredients
Scale
Basil Vinaigrette
- 1 cup tightly packed basil leaves
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- ½ tablespoon red wine vinegar
- Big pinch of kosher salt and pepper
- ⅓ cup olive oil
Chicken & Couscous
- 3 cups cooked couscous (from 1.5 cups dry)
- 1 pound boneless, skinless chicken breasts, cut into cubes
- 2 to 3 bell peppers, chopped
- 1 red onion, chopped
- 1 large zucchini, chopped
- Kosher salt and pepper, to taste
- Garlic powder, to taste
- Fresh basil, for serving
Instructions
- Prepare the basil vinaigrette: Add basil leaves, minced garlic, lemon juice, red wine vinegar, salt, pepper, and olive oil to a blender or food processor. Blend until smooth. Store any extra vinaigrette in a sealed container in the refrigerator for 3 to 4 days.
- Preheat the grill and cook couscous: Heat the grill to the highest setting. If the couscous is not cooked, prepare it now according to package instructions, which takes about 15 minutes.
- Prepare the vegetables: Chop bell peppers, red onion, and zucchini into chunks roughly the same size as the chicken pieces to ensure even cooking on the skewers.
- Season and assemble skewers: Season chicken cubes with salt and pepper. Thread skewers alternating pieces of vegetables and chicken, aiming for 4 to 5 chicken pieces per skewer. Make 5 to 6 skewers or as many as desired.
- Brush with vinaigrette: Place skewers on a baking sheet. Pour some basil vinaigrette into a bowl and brush it generously over the skewers. Season with additional salt, pepper, and garlic powder.
- Grill the skewers: Place the skewers on the grill and close the lid. Grill for 5 minutes, then turn gently with tongs. Continue grilling, turning once or twice more, for a total of 10 to 12 minutes until chicken reaches an internal temperature of 165°F.
- Mix couscous with basil: While chicken cooks, mix ¼ cup or more basil vinaigrette into the cooked couscous along with fresh basil leaves for flavor.
- Serve: Plate the basil couscous and top with the grilled chicken skewers. Drizzle additional basil vinaigrette over the dish for extra flavor and enjoy.
Notes
- To check doneness, use a meat thermometer to ensure chicken reaches 165°F internally.
- Vegetables can be varied based on season and preference, such as cherry tomatoes or mushrooms.
- For a spicier kick, add a pinch of red pepper flakes to the vinaigrette.
- If you don’t have a grill, skewers can be cooked under a broiler or on a stovetop grill pan.
- Prepare the vinaigrette in advance to allow flavors to meld.
