Hey friend, if you’re looking for a meal that’s fresh, flavorful, and downright irresistible, this Grilled Chicken Skewers with Basil Couscous Recipe is where it’s at. I promise you, the combination of juicy grilled chicken paired with herbaceous couscous and a vibrant basil vinaigrette will become your go-to for weeknights or casual gatherings. Plus, it’s super straightforward — no crazy ingredients or techniques, just pure deliciousness that you’ll want to make over and over.

Why You’ll Love This Recipe

Effortless Flavor Boost: The basil vinaigrette adds a bright, herbal zing that makes every bite pop without any complicated prep.
Perfectly Grilled Chicken: Juicy and tender chicken cubes on skewers cook quickly and evenly on a hot grill, locking in all the deliciousness.
Versatile and Colorful: The mix of bell peppers, zucchini, and onion not only tastes great but brings a rainbow of color to your plate.
Quick and Crowd-Friendly: In under an hour, you’ve got a satisfying, healthy dinner that’s perfect for sharing with family and friends.

Ingredients & Why They Work

This Grilled Chicken Skewers with Basil Couscous Recipe relies on simple, fresh ingredients that complement each other beautifully. The basil vinaigrette is the star dressing that lifts the whole dish while the veggies add texture and sweetness.

Grilled Chicken Skewers with Basil Couscous Recipe - Ingredients

Basil leaves: Fresh basil is essential — it gives an aromatic, peppery freshness to the vinaigrette that really wakes up the couscous and chicken.
Garlic clove: Just a little raw garlic adds a punch of flavor that’s robust without overwhelming the other ingredients.
Lemon juice: The acidity balances the richness of the olive oil and brightens the entire dish.
Red wine vinegar: Adds a subtle tang and depth to the vinaigrette for that perfect bite.
Olive oil: Use a good quality extra virgin olive oil for vibrant taste and a smooth finish.
Couscous: Quick-cooking and fluffy, couscous soaks up the basil vinaigrette, making every forkful flavorful.
Boneless skinless chicken breasts: Cubed for even grilling — tender and juicy when done right.
Bell peppers, red onion, zucchini: These veggies add crunch, sweetness, and a pop of color, plus they grill beautifully alongside the chicken.
Salt, pepper, and garlic powder: Simple seasonings that bring all the flavors together and elevate the grilled meat and veggies.
Fresh basil for serving: Sprinkle on top at the end for fresh herb bursts and your presentation goes up a notch.

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

Make It Your Way

One of the things I love about this Grilled Chicken Skewers with Basil Couscous Recipe is how easy it is to tweak. Whether you want it spicier, more veggie-packed, or on the lighter side, there’s room to play. Don’t be afraid to customize it to suit your tastes or what you have on hand!

Variation: I sometimes swap chicken breasts for thighs when I want extra juicy, flavorful meat, and it works like a charm.
Veggie Swap: Feel free to switch up the bell peppers for cherry tomatoes or mushrooms — both grill excellently and bring different textures.
Dietary tweak: For a low-carb version, serve the grilled skewers over cauliflower rice or a fresh green salad instead of couscous.
Make it spicy: Add a pinch of cayenne or smoked paprika to the chicken seasoning if you like a little heat.

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

Grilled Chicken Skewers with Basil Couscous Recipe - Recipe Step

Step 1: Whip Up That Basil Vinaigrette

I start by blending together fresh basil, garlic, lemon juice, red wine vinegar, salt, pepper, and olive oil until smooth. It takes just a couple of minutes and fills your kitchen with the most incredible aroma. I always make a little extra because this vinaigrette is the magic sauce that brings everything together — plus, it keeps well in the fridge for 3 to 4 days.

Step 2: Prep & Season the Chicken and Veggies

While your grill preheats to high, chop up your chicken breasts into bite-sized cubes and get your bell peppers, red onion, and zucchini into pieces about the same size. This helps everything cook evenly—no one wants crunchy onion with overdone chicken! Season the chicken well with salt, pepper, and a little garlic powder if you like that extra garlicky punch.

Step 3: Build the Skewers

I usually make 5 or 6 skewers per pound of chicken. Start threading a few veggies on the skewer, alternate with chicken pieces, then more veggies, and so on, ending up with a colorful and balanced skewer. This mix not only looks inviting, but the flavor combo is spot on — sweet grilled peppers, smoky chicken, and tender onion all balanced with bright basil notes.

Step 4: Brush & Grill Your Skewers to Perfection

Place your skewers on a baking sheet and brush them generously with the basil vinaigrette. Don’t be shy here — that’s flavor in every brushstroke! Once your grill is roaring hot, place the skewers down and close the lid. Grill around 10 to 12 minutes total, turning every few minutes so they cook evenly and get those gorgeous grill marks. The chicken should hit 165°F internally; if you’re like me and don’t always have a meat thermometer handy, just poke a piece and check that the juices run clear.

Step 5: Toss the Couscous with Basil and Vinaigrette

While the chicken cooks, stir a bit of the basil vinaigrette (about ¼ cup) into your cooked couscous along with some fresh basil leaves. It’s quick, fresh, and adds just the right herbal punch to the fluffy grains. You can always add a little more vinaigrette to taste—this part’s totally personal.

Step 6: Serve It Up and Enjoy

Plate your vibrant basil couscous, top with the warm grilled chicken skewers, and drizzle more basil vinaigrette over the whole shebang. I promise, every bite is a celebration of flavors and textures that make you smile. Grab extra napkins because you’re going to want seconds!

Pro Tips for Making Grilled Chicken Skewers with Basil Couscous Recipe

Even-sized Pieces: Cutting chicken and vegetables to similar sizes ensures everything cooks evenly and you won’t end up with dry chicken or undercooked veggies.
Don’t Skip the Rest: Let the skewers rest for 5 minutes after grilling to let juices redistribute — the chicken will be juicier and tastier.
Use Tongs Carefully: When turning skewers on the grill, handle gently so the chicken and veggies stay on the skewers instead of falling apart.
Check Internal Temperature: A quick food thermometer check to 165°F is the only way to be certain the chicken is perfectly cooked and safe.

How to Serve Grilled Chicken Skewers with Basil Couscous Recipe

Grilled Chicken Skewers with Basil Couscous Recipe - Serving Suggestion

Garnishes

I love sprinkling a few torn fresh basil leaves right over the top just before serving — it adds freshness and a pretty burst of green. Sometimes, I throw on a handful of toasted pine nuts or crumbled feta for an extra texture and Mediterranean feel that just elevates the dish.

Side Dishes

This recipe stands beautifully on its own, but if you want to round it out, I like making a crisp cucumber and tomato salad with lemon dressing or a simple Greek yogurt tzatziki on the side. For something heartier, grilled flatbread or pita works great to soak up all the delicious vinaigrette.

Creative Ways to Present

For a summer party, I’ve served these skewers over a large platter of basil couscous with extra fresh basil sprigs and lemon wedges on the side — it’s stunning and super inviting. Another favorite: assemble individual mason jar salads layered with couscous, grilled chicken chunks, veggies, and a drizzle of vinaigrette, perfect for picnic-style serving.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken skewers and couscous separately in airtight containers in the fridge. This keeps the chicken from getting soggy and the couscous maintains its texture. They usually keep well for up to 3 days.

Freezing

While I prefer fresh, you can freeze cooked chicken skewers for later. Just cool completely, wrap tightly, and freeze in a single layer on a baking tray before transferring to a freezer bag. Thaw overnight in the fridge before reheating. I skip freezing the couscous because it changes texture too much for my taste.

Reheating

I reheat chicken skewers gently in the oven at 350°F for about 10 minutes or on the grill for a few minutes to keep that charred flavor. Couscous warms quickly in the microwave; add a splash of water or extra vinaigrette to refresh it before heating.

FAQs

Can I prepare the skewers indoors if I don’t have a grill?

Absolutely! If you don’t have access to a grill, you can cook the skewers under a broiler or on a grill pan on the stovetop. Just keep an eye on them and turn frequently to get nice char marks and prevent burning.
How do I know when the chicken is fully cooked on the skewers?

The safest method is to use a meat thermometer and check that the internal temperature reaches 165°F (74°C). If you don’t have one, slice into a piece to ensure the juices run clear and the meat is no longer pink inside.
Can I use other grains instead of couscous?

For sure! Quinoa, bulgur, or even rice all work well as bases for this recipe. Just cook the grain according to package instructions and toss with the basil vinaigrette and fresh basil before serving.
Is this recipe kid-friendly?

Yes! The flavors are fresh but mild, and the chicken skewers make an appealing finger food that kids often enjoy. You can adjust seasoning or omit garlic powder if you prefer simpler flavors for little ones.

Final Thoughts

This Grilled Chicken Skewers with Basil Couscous Recipe has been my go-to for effortless yet impressive dinners in warmer months. It’s the kind of meal you can whip up after work but feel proud serving to guests without any stress. I hope you give it a try and find yourself coming back to the bright, herby flavors again and again. Trust me, once you’ve mastered this combo, it’ll be a staple you’ll want to share with everyone you know.