Name: Grilled Chicken Skewers with Basil Couscous Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 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; 3 cups cooked couscous (from 1.5 cups dry couscous); 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

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Alright, friend, if you’re craving a meal that’s fresh, vibrant, and packed with flavor, you’re going to want to stick around for this one. I’ve got a fan-freaking-tastic Grilled Chicken Skewers with Basil Couscous Recipe that’s become a summer staple in my kitchen – and trust me, once you try it, you’ll keep coming back for more. It’s got that perfect touch of smoky char from the grill paired with the bright, herby zing from the basil vinaigrette and couscous that just sings. Ready to make it your own?

Why You’ll Love This Recipe

Fresh & Herbaceous: The basil vinaigrette brings a bright, garden-fresh punch that lifts every bite.
Perfectly Grilled Chicken: Juicy, tender chicken with just the right char – grilling is easier than you think!
Versatile & Colorful: Loaded with vibrant veggies that not only taste great but make your meal pop visually.
Simple Prep, Big Flavor: You don’t need to be a grilling pro to nail this recipe, and leftovers taste amazing too.

Ingredients & Why They Work

This Grilled Chicken Skewers with Basil Couscous Recipe is all about combining bright, fresh ingredients with simple, easy-to-follow cooking steps. Each ingredient plays a part – from the tender chicken to the juicy peppers and the fragrant basil-infused couscous. Bonus: it’s also easy to find everything at your local market!

Grilled Chicken Skewers with Basil Couscous, grilled chicken skewers, basil couscous recipe, summer grill recipes, healthy chicken skewers - Flat lay of fresh bright green basil leaves tightly packed, a whole garlic clove with smooth white skin, a small white bowl of vibrant yellow lemon juice, a small white bowl of deep red wine vinegar, a small white bowl of golden olive oil, whole uncracked white eggs with clean shells, raw boneless skinless chicken breast cubes pale pink in color, chopped red bell pepper pieces, chopped yellow and orange bell pepper pieces, chopped deep purple red onion chunks, chopped green zucchini rounds, a small white bowl filled with fluffy cooked couscous grains, a few sprigs of fresh bright green basil scattered on the couscous, all arranged symmetrically in simple white ceramic bowls and plates on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Basil Leaves: The star of the vinaigrette, basil adds a fresh, peppery note that makes the couscous and chicken sing.
Garlic Clove: Just the right punch of garlic gives depth without overpowering the fresh basil flavor.
Lemon Juice & Red Wine Vinegar: These bring acidity and brightness that balance the richness of the olive oil and chicken.
Olive Oil: Helps emulsify the vinaigrette and adds a silky texture for brushing and dressing.
Boneless, Skinless Chicken Breasts: Ideal for skewers, they cook quickly and stay juicy when properly marinated and grilled.
Bell Peppers & Red Onion: Their sweetness complements the savory chicken and basil wonderfully.
Zucchini: Adds a tender crunch and soaks up the basil vinaigrette beautifully.
Cooked Couscous: The perfect grain base that pairs with the vinaigrette and veggies to make this meal filling and flavorful.

Note:
Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love this recipe because it’s such a great canvas—you can really tweak it however you like and still come out with something delicious. Whether you want to make it more veggie-packed or swap the chicken for another protein, this plate welcomes creativity!

Variation: I sometimes swap chicken breasts for thighs to get extra juicy, flavorful bites—it grills just as well and stays tender.
Vegetarian Option: Try marinated tofu or halloumi cheese skewers with the same veggies and basil vinaigrette for a meat-free delight.
Spice It Up: Add a pinch of smoked paprika or chili flakes to the chicken seasoning to bring a little heat.
Seasonal Veggies: In the fall, I love swapping zucchini for mushrooms or eggplant for a heartier twist.

Step-by-Step: How I Make Grilled Chicken Skewers with Basil Couscous Recipe

Grilled Chicken Skewers with Basil Couscous, grilled chicken skewers, basil couscous recipe, summer grill recipes, healthy chicken skewers - A white plate on a white marbled surface holds a bed of light green couscous mixed with thinly sliced green herbs and a lemon wedge on the top right edge. On top, there are three metal skewers each with grilled pieces of zucchini, red and yellow bell peppers, red onion, and chicken, all showing char marks. To the upper right of the plate, a small clear bowl with a green sauce and a small spoon inside is visible, with a lemon slice nearby on the surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Basil Vinaigrette Magic

Start by blending together all the ingredients for the basil vinaigrette—basil leaves, garlic, lemon juice, red wine vinegar, olive oil, and a pinch of salt and pepper—until you get a smooth, vibrant sauce. I like to make it first so it has time to meld while I prep everything else, plus it’s great for brushing on the skewers and tossing with the couscous.

Step 2: Prep and Skewer Your Ingredients

Chop your chicken, peppers, onion, and zucchini into similar-sized chunks—this helps everything cook evenly. I usually aim for chunks about an inch or so, because smaller pieces can dry out or fall through the grill grate. Thread them onto skewers alternating chicken and veggies to get a perfect flavor combo in every bite.

Step 3: Season and Grill to Juicy Perfection

Season your skewers generously with salt, pepper, and a sprinkle of garlic powder, then brush them with that gorgeous basil vinaigrette. Get your grill ripping hot (the highest setting), then place the skewers directly over the heat. Close the lid to trap that smoky flavor and cook for about 10-12 minutes total, turning every few minutes to get an even char. Use a meat thermometer to make sure the chicken hits 165°F—this is your golden ticket to juiciness without drying out.

Step 4: Bring The Basil Couscous Together

While the chicken grills, stir some of the basil vinaigrette into your cooked couscous to infuse those herby flavors. Toss in fresh basil leaves for an extra pop of freshness—I like to be generous here, it really lifts the whole dish.

Step 5: Plate It Up and Pour On More Vinaigrette

Serve those gorgeous grilled chicken skewers right on top of your basil couscous, then drizzle everything with more basil vinaigrette. This finishing touch keeps the whole dish bright, juicy, and irresistible. Grab your fork and let the summer flavors dance!

Pro Tips for Making Grilled Chicken Skewers with Basil Couscous Recipe

Uniform Chunks: Cutting your chicken and veggies the same size ensures everything cooks evenly, so no chewy or underdone bites.
Oil Your Grill Grates: Prevent sticking by lightly oiling the grill before placing the skewers. I like to use a paper towel dipped in oil and tongs to lightly grease it.
Use a Meat Thermometer: It really takes the guesswork out of grilled chicken—165°F is your safe, juicy zone.
Don’t Overcrowd the Skewers: Give the skewers some breathing room so heat circulates properly and everything chars nicely.

How to Serve Grilled Chicken Skewers with Basil Couscous Recipe

Garnishes

I absolutely love topping the finished dish with a handful of torn fresh basil leaves—that fresh herb smell just seals the deal. Sometimes a quick sprinkle of toasted pine nuts or a squeeze of extra lemon juice adds a lovely texture and brightness that knocks it out of the park.

Side Dishes

This recipe is a fantastic main course on its own, but I like pairing it with a crisp cucumber salad or a simple Greek yogurt tzatziki for a cooling contrast. Also, grilled flatbread or pita on the side is perfect for scooping up the couscous and extra vinaigrette.

Creative Ways to Present

For dinner parties, I love arranging the skewers on a big platter surrounded by fresh basil sprigs and lemon wedges. Or try serving the skewers threaded over a bed of salad greens with the couscous on the side in pretty bowls. It’s a total crowd-pleaser and makes your table look effortlessly elegant.

Make Ahead and Storage

Storing Leftovers

I store leftover grilled chicken skewers and couscous in separate airtight containers in the fridge. The vinaigrette keeps everything moist, so when you reheat, it’s not dry at all. Leftovers stay good for about 3 days in my experience.

Freezing

If I want to save some for later, I freeze just the cooked chicken skewers (without the couscous). Wrap them tightly in foil and a freezer bag, then thaw overnight in the fridge before reheating. The couscous, however, doesn’t freeze as well and tends to get mushy.

Reheating

To keep your grilled chicken juicy, I recommend reheating gently in the oven at 300°F until warmed through (about 10-15 minutes), or in a skillet over low heat with a splash of reserved vinaigrette. For the couscous, warming briefly in the microwave with a sprinkle of water helps refresh the grains without drying.

FAQs

Can I use wooden skewers for this Grilled Chicken Skewers with Basil Couscous Recipe?

Yes! Just make sure to soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning. This helps keep your skewers intact and safe on the grill.
Can I prepare the basil vinaigrette ahead of time?

Absolutely. The vinaigrette can be made up to 3-4 days ahead and stored in the fridge in an airtight container. In fact, letting it sit for a few hours enhances the flavors!
What’s the best way to tell if the chicken skewers are done?

The most reliable way is to use a meat thermometer—chicken should reach an internal temperature of 165°F. If you don’t have one, cut open a piece to check the juices run clear and the meat is no longer pink inside.
Can I make this recipe on an indoor grill or grill pan?

Definitely! Just adjust cooking times as indoor grills can vary in heat intensity. Keep an eye on the chicken to avoid overcooking, and turning the skewers regularly helps get even grill marks.

Final Thoughts

This Grilled Chicken Skewers with Basil Couscous Recipe has become one of those meals I enjoy not just because it tastes amazing, but because it brings that warmth of summer right to my table. It’s easy to pull together, looks stunning, and somehow always brings people back for seconds. Trust me, once you try this, you’ll have a new go-to that feels special without all the fuss—you’ll want to invite friends over just to show off your new grilling chops!