Gather friends around the table and savor a classic summertime recipe with Easy-to-Love Chicken Thighs and Couscous. An elegant combination of juicy and flavorful chicken thighs and light and bright Israeli couscous, this mid-week dinner is sure to please.

With its pantry-friendly ingredients and easy-to-follow instructions, this recipe is perfect for any cook or griller's back pocket. It all starts with a vinegary marinade made with everyday spices. Soak the chicken in the marinade for only 15 minutes for quick and delicious results, or overnight for an even deeper flavor. Grill the corn alongside the chicken for a fresh and smoky flavor. After grilling, give the chicken time to rest before slicing and serving.

The summery pairing of grilled chicken thighs and couscous makes the perfect, elegant meal. Everyone will love the chicken's sweet-and-tangy finish and the couscous's lightness. So gather your friends and savor an Easy-to-Love Chicken Thighs and Couscous this week!

Serves 4-6

Easy-to-Love Chicken Thighs and Couscous Ingredients

  • 3 Tbsp. of sugar
  • ¼ cup plus 1 Tbsp. apple cider vinegar or red wine vinegar
  • 1 Tbsp. plus ½ tsp. Diamond Crystal or 2 tsp. Morton kosher salt, divided, plus more
  • 1 Tbsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. paprika
  • 3 Tbsp. extra-virgin olive oil, divided, plus more for brushing
  • 1½ lb. skinless, boneless chicken thighs (about 6)
  • 1 cup Israeli couscous
  • Vegetable oil (for the grill)
  • 2 medium ears of corn, shucked
  • 12 oz. cherry tomatoes, halved
  • Freshly ground pepper
  • 1 lemon
  • Basil leaves, for serving

Easy-to-Love Chicken Thighs and Couscous Directions

  1. Whisk 3 Tbsp. of 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 one Tbsp. of onion powder, two tsp. of garlic powder, two tsp. of paprika, and one Tbsp. of extra-virgin olive oil.
  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 for 15 minutes, or chill, turning occasionally, for up to 12 hours.
  3. Meanwhile, heat one Tbsp. of 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 the lid, gently fluff, and let sit to allow excess moisture to evaporate.
  4. Meanwhile, prepare the 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.
  5. Remove chicken from the marinade, letting excess drip back into the bag. Grill chicken thighs, 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 the cutting board and let rest for 10 minutes.
  6. Add 12 oz. cherry tomatoes, halved, and Israeli couscous to corn and toss to combine. Drizzle in the remaining one Tbsp. of apple cider vinegar or red wine vinegar and one Tbsp. of 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 the salad with more pepper.
  7. Slice chicken and arrange over salad. Top with basil leaves and serve with lemon wedges.


Taken from

August 21, 2023 — Jason Klein