Description
This vibrant Summer Chicken Skewers with Basil Couscous recipe combines tender grilled chicken and fresh vegetables on skewers, served over flavorful basil-infused couscous. A homemade basil vinaigrette brightens the dish, making it perfect for a light and colorful summer meal.
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 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
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 extras in a sealed container in the refrigerator for 3 to 4 days.
- Preheat the Grill: Heat your grill to the highest setting. If couscous isn’t prepared yet, cook it now, which usually takes about 15 minutes.
- Chop Vegetables: Chop bell peppers, red onion, and zucchini into chunks roughly the same size as the chicken cubes to ensure even cooking on the skewers.
- Season and Assemble Skewers: Season chicken cubes with kosher salt and pepper. Thread vegetables and chicken pieces alternately onto skewers, aiming for about 4 to 5 pieces of chicken per skewer and filling the rest with vegetables.
- Brush with Vinaigrette: Place skewers on a baking sheet. Pour some basil vinaigrette into a bowl and brush it generously over the skewers. Season again with salt, pepper, and a sprinkle of garlic powder.
- Grill the Skewers: Place the skewers on the grill and close the lid. Grill for 5 minutes, then turn using tongs. Continue turning every few minutes until chicken is cooked through, about 10 to 12 minutes total, ensuring the internal temperature reaches 165°F.
- Flavor the Couscous: While the skewers cook, stir ¼ cup or more of basil vinaigrette into the cooked couscous. Add some fresh basil leaves for extra flavor.
- Serve: Plate the basil couscous and top with the grilled chicken and vegetable skewers. Drizzle with additional basil vinaigrette and garnish with fresh basil. Enjoy your vibrant summer meal!
Notes
- Ensure vegetables are cut into uniform sizes with the chicken for even grilling.
- You can substitute bell peppers with other grill-friendly vegetables like cherry tomatoes or mushrooms.
- Use soaked wooden skewers or metal skewers to prevent burning on the grill.
- If you don’t have a grill, the skewers can be cooked on a grill pan or under a broiler in the oven.
- Basil vinaigrette can be made ahead of time and refrigerated to save prep time on grilling day.
- Check chicken internal temperature with a meat thermometer to guarantee safety.
