These summer grilled chicken skewers are one of our favorite weeknight meals. Tender chicken and colorful vegetables are brushed with a bright basil vinaigrette and grilled until perfectly charred. Serve over basil-infused couscous with a spritz of lemon for a satisfying summer dinner.
This is the ultimate summer dinner!
Juicy, flavorful chicken skewers layered with an array of vegetables and served over herby basil couscous. It’s delicious, crowd-pleasing, and perfect for warm evenings.
Summer weekends just got a lot more flavorful.
Skewers are a simple, fun way to serve dinner—especially when you have kids or want an easy, hands-on meal. Combining chicken with peppers, onion and zucchini lets the flavors mingle and caramelize on the grill.
A tangy basil vinaigrette is brushed on the skewers as they cook, adding bright herbal flavor. Serve the skewers over couscous or your favorite grain for a complete, satisfying bowl.
We love couscous and toss it with the basil vinaigrette to make it vibrant and green—an easy, fresh side that pairs beautifully with grilled chicken.
The basil vinaigrette is almost drinkable and keeps for a few days in the fridge, so you can make extra to use on salads or grilled vegetables.
Charred, smoky chicken, caramelized vegetables and bright, herby couscous—what more could you want?
Grilled Chicken Skewers with Basil Couscous
Summer Chicken Skewers with Basil Couscous
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Ingredients
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, (about 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
- garlic powder
- fresh basil, for serving
Instructions
basil vinaigrette
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Combine all vinaigrette ingredients in a blender or food processor and blend until smooth. Store extra dressing in a sealed container in the refrigerator for 3 to 4 days.
chicken & couscous
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Preheat the grill to high. If the couscous isn’t cooked yet, prepare it now — it only takes about 15 minutes.
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Chop vegetables into pieces similar in size to the chicken so they cook evenly. Larger chunks work best on skewers.
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Season the chicken with salt and pepper. Assemble 5 to 6 skewers by alternating vegetables and chicken pieces. Aim for about 4–5 chicken pieces per skewer, or adjust to your preference.
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Place skewers on a baking sheet. Pour some basil vinaigrette into a bowl and brush the skewers all over. Finish with a sprinkle of garlic powder and a little extra salt and pepper if needed.
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Grill the skewers with the lid closed for about 5 minutes, then turn them with tongs and grill another few minutes. Turn once or twice more until the chicken reaches 165°F internally. Total cook time is usually 10–12 minutes depending on heat and skewer thickness.
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While the skewers cook, stir 1/4 cup (or more to taste) of basil vinaigrette into the cooked couscous and fold in some torn fresh basil.
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Serve the skewers over a bed of basil couscous, drizzle with extra vinaigrette, garnish with fresh basil and finish with a big spritz of lemon. Enjoy!
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Oh, and don’t forget a big spritz of lemon.