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.
EatingWell Magazine, September 2021
Credit: Ted Cavanaugh
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
Serving Size:3 oz. chicken, 1/2 cup couscous & 3/4 cup pickles
492 calories; fat 28g; cholesterol 104mg; sodium 420mg; carbohydrates 37g; dietary fiber 7g; protein 26g; sugars 13g; niacin equivalents 6mg; saturated fat 5g; vitamin a iu 4149IU; potassium 475mg.