Quick marinade, big flavor

A vinegary marinade with paprika, garlic powder, and onion powder seasons boneless chicken thighs in just 15 minutes. For deeper flavor, marinate in the fridge up to 12 hours.

“Everyone needs a back-pocket grilled chicken recipe, and this one lives up to its name.”

Why boneless thighs work

Chicken thighs stay juicy and forgiving on the grill, unlike breasts. They cook through in about 5 minutes per side and develop a sweet-and-tangy edge from the marinade.

Build a summery couscous salad

Toast pearl couscous in olive oil, then simmer until chewy. Toss with charred corn, halved cherry tomatoes, lemon zest, and fresh basil for a bright, nutty side.

What is pearl couscous

Also called Israeli couscous, it's made from semolina flour and water. The small, round pieces are larger than traditional couscous and cook up chewy and pasta-like.

“Pearl couscous, also commonly sold as Israeli couscous, is made from semolina flour and water.”

Char the corn first

Grill corn brushed with olive oil, turning often, until tender and charred in spots (7 to 9 minutes). Cut kernels from the cob and add to the couscous salad.

Finish with brightness

Taste and season the salad generously with salt and pepper. Grate lemon zest over everything and serve with lemon wedges for an extra hit of brightness.

“don't skip the lemon wedges for an extra hit of brightness.”

No grill? Use your broiler

Heat the broiler and place a wire rack on a foil-lined baking sheet. Broil corn 8 to 10 minutes, then broil chicken on the same rack, turning once, for 12 to 14 minutes.

Chicken breasts work too

Swap in skinless, boneless chicken breasts if you prefer. Since breasts vary in size, use an instant-read thermometer to check for doneness rather than relying on timing.