Everyone needs a back-pocket grilled chicken recipe, and this one lives up to its name. A vinegary marinade that leans on spice cabinet stalwarts (paprika, garlic powder, and onion powder), seasons boneless chicken thighs in just 15 minutes, yielding juicy meat with a sweet-and-tangy edge. Have more time? Let the chicken marinate in the fridge for up to 12 hours.
While the chicken marinates, make a summery pearl couscous salad with charred corn, cherry tomatoes, lemon, and basil. Taste and season the salad generously before serving, and don’t skip the lemon wedges for an extra hit of brightness. No grill? The broiler can handle both the corn and chicken.
Chicken and couscous FAQ
How long should I marinate chicken thighs?
Just 15 minutes is enough for this marinade to work its magic. If you’re planning ahead, you can refrigerate the chicken in the marinade for up to 12 hours.
Can I use chicken breasts instead of chicken thighs?
Yes. The marinade works well with skinless, boneless chicken breasts too. Because breasts vary in size and thickness, use an instant-read thermometer to gauge doneness rather than relying on the timing given for thighs.
What is pearl couscous?
Pearl couscous, also commonly sold as Israeli couscous, is made from semolina flour and water. Its small, round pieces are larger than traditional Moroccan-style couscous and cook up chewy and pasta-like. Here, it’s toasted in olive oil before simmering, which gives the salad an extra nutty flavor.
Can I make this without a grill?
Yep! 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.
What you’ll need
Medium Saucepan with Lid
$36.99 At Amazon
Microplane
$18 At Amazon
16" Heavy Duty Stainless Steel Utility Tongs
$11 At Amazon
Chef’s Knife
$115 At Hedley and Bennett
Measuring Spoons
$10 At Bon Appétit Market
Recipe information
Total Time
1 hour
Yield
4–6 servings
Ingredients
3
¼
1
1
2
2
3
1½
1
2
12
1
Need to make a substitution?
Preparation
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
Slice chicken and arrange over salad. Top with basil leaves and serve with lemon wedges.
