The perfect dinner, using the freshest garden ingredients, with a real WOW factor! We are talking the ultimate summer on a platter meal. We all could use a back-pocket chicken recipe, and this pantry-friendly version lives up to its name. The vinegary marinade leans on spice-cabinet stalwarts to make a quick brine that delivers juicy meat with a sweet-and-tangy finish in just 15 minutes (even better if you have time for an overnight soak).
You can get started on a simple seasonal Israeli couscous salad while the marinade does its thing. The grill takes care of both the corn and chicken here, but Bon Appétit says if you don’t have access to a grill (or would like to enjoy this year-round), your trusty broiler can achieve the same char for both ingredients. However you cook the chicken, be sure to give the thighs some time to rest before slicing.
As several reviewers claimed that the couscous was too bland, we added flavor by using homemade chicken stock in place of water. And a time saver during dinner prep, make marinade the night before and add the chicken to the marinade the morning of.
Sweet-and-Tangy Chicken Thighs and Couscous
Ingredients
- 3 Tbsp. 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
- 1 1⁄4 cups chicken or vegetable stock, preferably homemade
- Vegetable oil (for grill)
- 2-3 medium ears of corn, shucked
- 12-15 oz. cherry tomatoes, halved
- Freshly ground pepper
- 1 lemon
- Basil leaves, for serving
Directions
- 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.
- 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.
- 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 (or preferably homemade chicken or vegetable stock) 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.
- Meanwhile, prepare grill for medium-high heat; oil grate with vegetable oil. Brush 2 or 3 medium ears of corn, shucked, with olive oil; grill, turning often, until tender and charred in spots, 3 minutes per side turning 4 times total. Transfer to a cutting board and let cool. Cut kernels from corn cobs in a small rimmed baking sheet.
- 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. Each time you turn the chicken, brush with leftover marinade. Transfer to cutting board and let rest 10 minutes.
- Add cherry tomatoes, halved, and corn to pot with Israeli couscous 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.
- 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.
Adapted from a recipe by Hana Asbrink for Bon Appétit
Accounting for Taste 