Easy-to-Love Chicken Thighs and Couscous

Step 1

Whisk3 Tbsp. sugar,¼ cup apple cider vinegar or red wine vinegar, and1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher saltin a small bowl until sugar and salt are mostly dissolved. Whisk in1 Tbsp. onion powder,2 tsp. garlic powder,2 tsp. paprika, and1 Tbsp. extra-virgin olive oil.

Step 2

Pour marinade into a large resealable plastic bag. Add1½ 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, heat1 Tbsp. extra-virgin olive oilin a medium saucepan over medium-high. Add1 cup Israeli couscousand cook, stirring to coat, until golden brown, 1–2 minutes. Carefully pour in 1¼ cups water and add½ 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 withvegetable oil. Brush2 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

Add12 oz. cherry tomatoes, halved, and Israeli couscous to corn and toss to combine. Drizzle in remaining1 Tbsp. apple cider vinegar or red wine vinegarand1 Tbsp. extra-virgin olive oil, season with salt andfreshly ground pepper, and toss again. Transfer couscous salad to a platter. Finely gratezest from 1 lemonover, then cut lemon into wedges. Season salad with more pepper.

Step 7

Slice chicken and arrange over salad. Top withbasil leavesand serve with lemon wedges.

To make without a grill:热烤焙用具。线架foil-line内d 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.