Marinated Chicken Thighs & Couscous
Original recipe from here. Wanted to make it to use the basil in our garden. The marinade was so delicious and made the grilled chicken so tender. I doubled the recipe and made some adjustments (didn’t grill corn, used frozen to save time) but should have halved the couscous. Will definitely be making again!
Ingredients
4 Tbsp sugar
1/2 cup red wine vinegar
2 Tbsp kosher salt
2 Tbsp onion powder
4 tsp garlic powder
3 tsp smoked paprika
1 tsp hot paprika
6 Tbsp olive oil (divided)
2.5 lb skinless chicken thighs (had bone in)
1 cup couscous (I used the quick cooking kind but original recipe calls for Israel)
1/2 cup frozen corn, thawed (original recipe calls for 2 ears to gril)
12 oz cherry tomatoes, halved
1 lemon (I forgot to add but would have been delicious)
Basil leaves
What To Do
Whisk sugar, vinegar, and salt until mostly dissolved. Whisk in onion powder, garlic powder, paprikas, and 1 Tbsp olive oil.
Pour marinade into tupperware and add chicken. Let sit at room temp for 15 minutes (or chill for up to 12 hours). 15 minutes was perfect.
After 15 minutes, grill chicken over medium high heat (put skin down first) for 5ish minutes on each side and then move to top rack to cook through until it reaches 165*.
Cook couscous according to package.
Assemble couscous on plate, add corn and tomatoes, then grilled chicken and garnish with basil and lemon.