– **Title**: Mediterranean Grille Chicken Thighs
– **Ingredients**:
– 4 bone-in, skin-on chicken thighs
– 3 tablespoons olive oil
– 2 cloves garlic, minced
– 1 lemon, juiced and zested
– 1 tablespoon dried oregano
– 1 teaspoon dried thyme
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup Kalamata olives, pitted and halved
– 1/4 cup feta cheese, crumbled
– Fresh parsley, for garnish
– **Instructions**:
1. In a large bowl, combine olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, smoked paprika, salt, and pepper. Mix well to create a marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.
3. Preheat your grill to medium-high heat.
4. Remove the chicken thighs from the marinade and allow any excess marinade to drip off.
5. Place the chicken thighs skin-side down on the grill and cook for about 5-7 minutes, until the skin is crispy and golden brown.
6. Flip the chicken thighs and grill for an additional 5-7 minutes, or until the internal temperature reaches 165°F (75°C).
7. During the last few minutes of cooking, add the Kalamata olives to the grill to warm them through.
8. Remove the chicken from the grill and let it rest for a few minutes.
9. Serve the grilled chicken thighs topped with crumbled feta cheese and garnished with fresh parsley.
10. Enjoy with a side of grilled vegetables or a fresh salad for a complete Mediterranean meal.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are best for juicy and flavorful results. If you want a leaner option, skinless thighs will work, or even chicken breasts, though they might cook faster.
Olive Oil: This is great for flavor and keeping the chicken moist. Avocado oil works well too, especially if you want something with a higher smoke point.
Spices: Garlic and onion powder add depth, but fresh minced garlic and onions can enhance flavor even more. If you prefer some heat, try adding a pinch of cayenne pepper!
Lemon Juice: Fresh lemon juice brightens the marinade. If you don’t have any, vinegar (like apple cider or white wine) can be a pinch hit, but it won’t have the same zest.
Couscous: Quick-cooking and easy, but you can substitute with quinoa or farro for a different texture and flavor. Rice, like jasmine or basmati, can also be an alternative.
Feta Cheese: Provides creaminess and tang. If you’re avoiding dairy, try using crumbled tofu or a dairy-free feta alternative.
How Can I Get My Chicken Skin Crispy?
Crispy chicken skin is a delight in this dish! To achieve this, ensure you start grilling the chicken skin-side down. Here’s how to get that perfect texture:
- Preheat your grill well to create a sear.
- Place thighs skin-side down and avoid moving them for the first 6-7 minutes—this allows for a nice crispy finish.
- Keep the grill lid closed as much as possible to maintain heat.
- Flip and continue cooking until the internal temperature reaches 165°F (75°C).
Letting the chicken rest for a few minutes before serving helps retain moisture too!
What’s the Best Way to Cook Couscous?
Cooking couscous is simple, but it’s key to not overcook it. Here’s my tried-and-true method:
- Start by boiling the chicken broth or water in a saucepan. This adds a flavor boost.
- Once boiling, stir in the couscous, then immediately remove from heat. Cover the pot to trap steam.
- Let it sit undisturbed for about 5 minutes. This helps it absorb the liquid perfectly.
- Fluff with a fork gently afterward to separate the grains.
Mix right after fluffing to let the couscous cool down slightly before adding your fresh salad ingredients.
Delicious Mediterranean Grille Chicken Thighs with Couscous Salad
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs, bone-in and skin-on
- 2 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
- Juice of 1 lemon
- Fresh parsley, for garnish
For the Couscous Salad:
- 1 cup couscous
- 1 1/4 cups chicken broth (or water)
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper to taste
How Much Time Will You Need?
This tasty dish takes about 10 minutes to prepare, plus at least 30 minutes (up to overnight) for marinating the chicken. Cooking time on the grill is around 15 minutes, and you’ll need another 10-15 minutes to prepare the couscous salad. In total, plan for about 1 hour of active and waiting time.
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by mixing together the olive oil, garlic powder, onion powder, smoked paprika, dried oregano, dried rosemary, salt, black pepper, and lemon juice in a medium bowl. Add the chicken thighs to this marinade, making sure they’re well coated. Cover the bowl and pop it in the fridge for at least 30 minutes—if you have the time, letting it marinate overnight will enhance the flavors even more!
2. Cook the Couscous:
While the chicken is marinating, you can cook the couscous. In a saucepan, bring the chicken broth (or water) to a boil. Add the couscous, stir it, then remove it from heat and cover the saucepan. Let it sit for about 5 minutes. Once it’s done, fluff the couscous with a fork to separate the grains and let it cool slightly.
3. Prepare the Salad:
In a large mixing bowl, combine your cooked couscous with diced cucumber, cherry tomatoes, red onion, Kalamata olives, crumbled feta cheese, and chopped parsley. To make the dressing, whisk together the olive oil, red wine vinegar, salt, and pepper in a small bowl. Drizzle this dressing over the salad and toss everything together gently until well mixed. This will bring all the flavors to life!
4. Grill the Chicken:
Now it’s time to cook the chicken! Preheat your grill or grill pan to medium-high heat. Place the marinated chicken thighs skin-side down on the grill. Grill them for about 6-7 minutes until the skin is nicely browned. Then, flip the thighs and cook for another 6-7 minutes, or until they reach an internal temperature of 165°F (75°C) and the skin is crispy. Yum!
5. Serve and Enjoy:
Once your chicken is ready, remove it from the grill and allow it to rest for a few minutes. Serve the grilled chicken thighs alongside a generous scoop of the colorful couscous salad. Don’t forget to garnish with fresh parsley for a pop of color. Enjoy every bite of this Mediterranean delight!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! You can use boneless chicken thighs for a quicker cooking time. Just reduce the grilling time to about 4-5 minutes per side, or until they reach 165°F (75°C). Keep an eye on them to avoid overcooking!
How Can I Make This Dish Gluten-Free?
To make this dish gluten-free, simply substitute the regular couscous with a gluten-free version, such as quinoa or rice. Both will work beautifully in the salad, and you can follow the same cooking instructions!
What’s the Best Way to Store Leftovers?
Store leftover chicken and couscous salad in separate airtight containers in the fridge. The chicken will last up to 3 days, while the salad is best consumed within 2 days. To reheat, warm the chicken in the microwave or oven and enjoy!
Can I Use Other Vegetables in the Couscous Salad?
Definitely! Feel free to add or substitute vegetables according to your preference. Bell peppers, spinach, or even zucchini would make great additions. Just chop them up and mix them in with the other ingredients for a colorful salad!
