Grilled Chicken Thighs With Pickled Peaches Herbed Couscous Food

GRILLED CHICKEN THIGHS WITH PICKLED PEACHES & HERBED COUSCOUS

Steps:

• To prepare chicken: Pulse garlic in a food processor until chopped. Add greens and pulse until chopped. Add oil, red-wine vinegar, crushed red pepper and salt; pulse until combined but not pureed. Divide the sauce into three 1/3-cup portions.
• Thread chicken onto 4 skewers. Baste both sides with 1/3 cup sauce. Set in a baking dish or on a plate. Cover and refrigerate for at least 30 minutes and up to 1 day.
• Meanwhile, prepare pickled peaches: Combine white vinegar, water, sugar, cardamom, cloves, cinnamon stick and ginger in a small saucepan. Bring to a boil over high heat. Cook, stirring occasionally, until the sugar is dissolved. Place peaches and onion in a wide-mouth mason jar or large nonreactive bowl. Pour the vinegar mixture over them. (Make sure the peaches and onion are completely submerged.) Set aside to cool to room temperature.
• Preheat grill to medium-high.
• Bring water to a boil in a small saucepan. Stir in couscous and return to a simmer. Cover and remove from heat.
• Oil the grill rack. Turn off one burner. Grill the chicken over direct heat until it is marked and releases easily, 4 to 5 minutes. Flip the chicken and baste with 1/3 cup of the reserved sauce. Grill until it releases easily, 4 to 5 minutes more. Move the chicken to indirect heat and cook until an instant-read thermometer inserted in the thickest part registers 165°F, 5 to 7 minutes more.
• Fluff the couscous with a fork and stir in the remaining 1/3 cup sauce and pine nuts. Serve the chicken with the couscous and pickles.

GRILLED HERBED CHICKEN THIGHS

Steps:

• Starting with the herbs, mix all ingredients together into a rub mixture.
• Rub mixture into chicken, under and on top of skin.
• Set aside for an hour to let flavors soak into meat.
• Leave longer if you have time.
• Preheat your grill to HOT.
• Once the grill is heated, lower the grill temp to medium then grill on indirect heat with grill closed for 20-30 min or until juices run clear.

GRILLED HARISSA CHICKEN BREASTS WITH HERBED COUSCOUS

Steps:

• Combine the garlic, paprika, onion powder, cumin, cinnamon, salt, and pepper in a small bowl and stir.
• Put the chicken breast in a large resealable plastic bag, then add the spice blend. Seal the bag and massage to coat the chicken with the seasoning. If time allows, let marinate for a few minutes at room temperature or up to overnight in the refrigerator.
• When ready to grill, preheat one side of the grill to high, leaving the other side cool to create indirect heating.
• Pour the olive oil into the resealable bag and massage to coat the chicken. Remove the chicken from bag, and place on the hot side of the grill. Grill, undisturbed, until you get char marks, 1 to 2 minutes. Turn the chicken a quarter turn and grill, undisturbed, to achieve a crosshatch sear mark, about 2 minutes. Flip and repeat the process on the other side.
• Once you have great char on both sides, baste the chicken with a generous amount of the harissa and move the chicken to the cool side of the grill. Close the lid and cook the chicken, checking every 2 to 3 minutes for an internal temperature of 165 degrees F.
• Remove the chicken from the grill and let rest for 10 minutes before serving. Slice on the bias and serve with the herbed couscous.
• Heat the butter in a lidded medium saucepan over medium-high heat.
• Add the onions and cook, stirring, until softened, 3 to 4 minutes. Stir in the garlic. Add the chicken stock, stir and bring to boil. Add the couscous and stir.
• Remove from the heat and let stand for 5 minutes. Stir in the herbs. Add salt and pepper, to taste.