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Tandoori Chicken Thighs with Grilled Veggies and Couscous

Tandoori Chicken Thighs with Grilled Veggies and Couscous
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Tandoori Chicken Thighs with Grilled Veggies and Couscous is a vibrant, flavorful, and healthy dish featuring juicy marinated chicken thighs grilled to smoky perfection, accompanied by colorful grilled vegetables and fluffy couscous. This meal balances rich Indian spices with fresh ingredients, making it perfect for weeknight dinners, meal prep, or entertaining guests.

Ingredients

Scale

Chicken Thighs

  • 4 bone-in, skin-on chicken thighs

Tandoori Marinade Spice Mix

  • 1 cup plain yogurt
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp cayenne pepper (adjust to taste)
  • 1 tbsp paprika
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • Salt and pepper to taste

Vegetables

  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium zucchini, sliced
  • 1 medium red onion, sliced into rings
  • 2 tbsp olive oil
  • Salt and pepper to taste

Couscous

  • 1 cup couscous (whole wheat or pearl couscous optional)
  • 1 1/4 cups boiling water or broth
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh cilantro or parsley, chopped

Garnishes and Extras

  • Extra fresh cilantro or parsley for garnish
  • Lemon wedges for serving
  • Olive oil for drizzling
  • Optional: thinly sliced red onions or toasted cumin seeds

Instructions

  1. Prepare the Marinade and Chicken: In a bowl, combine yogurt, minced garlic, grated ginger, cayenne pepper, paprika, turmeric, garam masala, salt, and pepper. Coat the chicken thighs thoroughly in the marinade. Cover and refrigerate for at least 1 hour or ideally overnight to enhance flavor and tenderness.
  2. Preheat the Grill and Prep Veggies: Preheat your grill or grill pan to medium-high heat. Slice the bell peppers, zucchini, and red onion into even pieces for uniform cooking. Toss the vegetables lightly with olive oil, salt, and pepper, then set aside.
  3. Grill the Chicken and Vegetables: Place the marinated chicken thighs skin-side down on the hot grill. Cook for 6–8 minutes per side until the chicken is charred and cooked through (internal temperature 165°F). During the last 10 minutes of cooking, add the vegetables to the grill, turning occasionally to achieve grill marks and soften them without overcooking.
  4. Prepare the Couscous: While grilling, place the couscous in a bowl and pour boiling water or broth over it. Cover and let it steam for about 5 minutes. Fluff the couscous gently with a fork, then stir in fresh lemon juice and chopped herbs to brighten the flavor.
  5. Assemble the Plate and Serve: On serving plates, arrange a base of couscous, layer with grilled vegetables, then top with the juicy tandoori chicken thighs. Garnish with extra fresh cilantro or parsley and serve with lemon wedges for squeezing. Enjoy immediately for the best flavor and texture.

Notes

  • Marinate the chicken overnight for deeper, more tender flavor.
  • Use a meat thermometer to ensure chicken reaches 165°F internally for perfect doneness.
  • Char the vegetables slightly for added smoky flavor but avoid overcooking to keep a satisfying crunch.
  • Fluff couscous gently with a fork to maintain a light, airy texture.
  • Let grilled chicken rest for 5 minutes before serving to retain its juiciness.

Nutrition

Keywords: Tandoori chicken, grilled vegetables, couscous, Indian spices, healthy dinner, meal prep, grilled chicken thighs

Find it online: https://juliaglam.com/tandoori-chicken-thighs-with-grilled-veggies-and-couscous/