Grilled Chicken Thighs with Pickled Peaches & Herbed Couscous


This recipe is super-versatile—just about any green that's hanging out in your crisper can be whirred into the garlicky sauce, and you can swap plums for the peaches and quinoa for the couscous.

Grilled Chicken Thighs with Pickled Peaches & Herbed Couscous
Photo: Ted Cavanaugh
Active Time:
50 mins
Total Time:
50 mins


Grilled Chicken Thighs

  • 2 cloves garlic, peeled

  • 4 cups mixed leafy greens, such as spinach, lettuce, scallion tops and/or tender herbs

  • cup extra-virgin olive oil

  • 2 tablespoons red-wine vinegar

  • ½ teaspoon crushed red pepper

  • ½ teaspoon salt

  • 4 boneless, skinless chicken thighs, trimmed (about 1 pound)

Pickled Peaches & Herbed Couscous

  • ¾ cup distilled white vinegar

  • ¾ cup water

  • ½ cup sugar

  • 2 whole cardamom pods

  • 2 whole cloves

  • 1 cinnamon stick

  • 1 (1/2 inch) piece fresh ginger, peeled

  • 3 firm peaches, peeled, pitted and cut into quarters or eighths

  • ½ small red onion, thinly sliced

  • cup water

  • ½ cup whole-wheat couscous

  • 4 teaspoons pine nuts, toasted


  1. 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.

  2. 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.

  3. 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.

  4. Preheat grill to medium-high.

  5. Bring water to a boil in a small saucepan. Stir in couscous and return to a simmer. Cover and remove from heat.

  6. 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.

  7. 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.

To make ahead

Marinate chicken and refrigerate sauce (Steps 1-2) for up to 1 day. Refrigerate pickled peaches (Step 3) for up to 1 week.


4 metal or bamboo skewers

Nutrition Facts (per serving)

492 Calories
28g Fat
37g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. chicken, 1/2 cup couscous & 3/4 cup pickles
Calories 492
% Daily Value *
Total Carbohydrate 37g 13%
Dietary Fiber 7g 25%
Total Sugars 13g
Protein 26g 52%
Total Fat 28g 36%
Saturated Fat 5g 25%
Cholesterol 104mg 35%
Vitamin A 4149IU 83%
Sodium 420mg 18%
Potassium 475mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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