Summer is here and it’s officially time to bust out the grill and try these delicious chicken skewers. Made with a flavorful and fresh basil vinaigrette this is a must have for those beautiful Seattle summer nights we’re going to have! I highly recommend serving with rice and buttery, salted corn because the basil vinaigrette pairs perfectly with both!
Prep Time: 20 minutes
Cook time: 1 hr 30 minutes (including marinating time)
2 tbsp Gaby’s Go To Seasoning
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
2 tsp coarse kosher salt
1 tsp freshly ground black pepper
6 garlic cloves, roughly chopped
1 lemon, juiced
1 lemon, cut into wedges/sliced for serving
1 1/2-2 lbs boneless skinless chicken thighs, cut into 1 1/4-inch cubes
1 shallot, roughly chopped
2 cups tightly packed fresh basil leaves, stems removed
1 clove garlic
1/2 tsp red pepper flakes
1/2 cup olive oil
2 tbsp red wine vinegar
1 1/2 tsp salt
Combine the seasoning, olive oil red wine vinegar, salt, pepper, garlic and lemon juice in a bowl; whisk to combine. Add in the chicken. Cover and chill at least 30 minutes.
Prepare grill over medium-high heat. Thread chicken pieces on skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with additional gaby’s go-to seasoning.
Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Serve with basil vinaigrette and extra lemon wedges.
Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3-5 days.
Recipe inspired by What’s Gaby Cooking!