bonappetit4.9
Easy-to-Love Chicken Thighs and Couscous
Everyone needs a back-pocket chicken marinade, and this pantry-friendly version lives up to its name. Great both on the grill and under the broiler.
👥 4 Servings👤 Hana Asbrink📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●saucepan
- ●cutting board
- ●baking sheet
📝 Preparation Steps
1
Whisk 3 Tbsp. sugar, ¼ cup apple cider vinegar or red wine vinegar, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a small bowl until sugar and salt are mostly dissolved. Whisk in 1 Tbsp. onion powder, 2 tsp. garlic powder, 2 tsp. paprika, and 1 Tbsp. extra-virgin olive oil.
. sugar3 Tbsp. onion powder1 Tbsp. garlic powder2 tsp. paprika2 tsp. extra-virgin olive oil, divided, plus more for brushing3 Tbsp
2
Pour marinade into a large resealable plastic bag. Add 1½ lb. skinless, boneless chicken thighs (about 6), close bag, and turn to coat. Let sit at room temperature ⏱️ 15 minutes, or chill, turning occasionally, up to ⏱️ 12 hours.
½ lb. skinless, boneless chicken thighs (about 6)1
3
Meanwhile, heat 1 Tbsp. extra-virgin olive oil in a medium saucepan over medium-high. Add 1 cup Israeli couscous and cook, stirring to coat, until golden brown, 1–⏱️ 2 minutes. Carefully pour in 1¼ cups water and add ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; stir well. Bring to a boil; immediately reduce heat to low and cover. Simmer until tender, 8–⏱️ 10 minutes. Remove lid, gently fluff, and let sit to allow excess moisture to evaporate.
. extra-virgin olive oil, divided, plus more for brushing3 TbspIsraeli couscous1 cup
4
Meanwhile, prepare grill for medium-high heat; oil grate with vegetable oil. Brush 2 medium ears of corn, shucked, with olive oil; grill, turning often, until tender and charred in spots, 7–⏱️ 9 minutes. Transfer to a cutting board and let cool. Cut kernels from corn cobs and place in a medium bowl.
Vegetable oil (for grill)medium ears of corn, shucked2
5
Remove chicken from marinade, letting excess drip back into bag. Grill, reducing heat or moving to a cooler spot if charring too quickly, until cooked through and well browned, about ⏱️ 5 minutes per side. Transfer to cutting board and let rest ⏱️ 10 minutes.
6
Add 12 oz. cherry tomatoes, halved, and Israeli couscous to corn and toss to combine. Drizzle in remaining 1 Tbsp. apple cider vinegar or red wine vinegar and 1 Tbsp. extra-virgin olive oil, season with salt and freshly ground pepper, and toss again. Transfer couscous salad to a platter. Finely grate zest from 1 lemon over, then cut lemon into wedges. Season salad with more pepper.
. cherry tomatoes, halved12 ozIsraeli couscous1 cup. extra-virgin olive oil, divided, plus more for brushing3 TbspFreshly ground pepperlemon1
7
Slice chicken and arrange over salad. Top with basil leaves and serve with lemon wedges. To make without a grill: Heat broiler. Place a wire rack inside a foil-lined rimmed baking sheet. Brush rack with vegetable oil. Place corn on rack; broil until tender and charred in spots, 8–⏱️ 10 minutes. Transfer to cutting board; let rest. Remove chicken from marinade, letting excess drip back into bag, and arrange, smoother side up, on same rack. Broil, turning once, until golden brown, 12–⏱️ 14 minutes.
Basil leaves, for servinglemon1Vegetable oil (for grill)
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