I keep grilling in earnest right on through the fall, which makes this Grilled Chicken & Apples with Couscous recipe perfect for when the Michigan apple harvest begins in August
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Ingredients
2tablespoonsapple cider vinegar
2tablespoonsmaple syrup
Kosher salt and ground black pepper
¼cupolive oil
1Fresno or jalapeño pepperthinly sliced
Juice of 1/2 lemon
2cupsroughly chopped fresh herbsI used a combination of chives, mint and parsley
8bone-in chicken thighs
2Fuji applescored and sliced
1 ⅓cupsIsraeli pearl couscous
Instructions
Preheat grill for direct grilling over medium heat. Meanwhile, in small bowl, whisk together vinegar, maple syrup and a pinch each of salt and pepper. While whisking, drizzle in oil until all oil is incorporated.
In medium bowl, toss Fresno pepper, lemon juice and herbs until well combined.
Season chicken with salt and pepper. Transfer chicken to grill and cook 16 to 18 minutes or until internal temperature reaches 165 degrees F, turning occasionally. During last 5 minutes of chicken cooking time, transfer apple slices to grill and cook 3 to 5 minutes or until tender-crisp, turning occasionally.
Meanwhile, prepare couscous according to package instructions.
Spread couscous on large platter; arrange chicken and apples over couscous. Drizzle chicken and apples with maple syrup mixture. Sprinkle platter with herb mixture and serve immediately.
Notes
Fresh herbs really add the finishing touch to this dish so I highly recommend picking some up!
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.