Honey Garlic Chicken Skewers with Grilled Vegetables and Couscous

Name: Honey Garlic Chicken Skewers with Grilled Vegetables and Couscous
Cook time: 18 min
Yield: 4 servings
Ingredients: 45 ml soy sauce; 30 ml honey; 12 g garlic finely grated or minced; 15 ml rice vinegar; 20 ml neutral oil divided; 2 g black pepper ground; 4 g salt divided; 680 g boneless skinless chicken thighs cut into 3 cm pieces; 240 g couscous; 360 ml water; 2 g salt divided; 300 g zucchini cut into 2.5 cm half-moons; 200 g red bell pepper cut into 2.5 cm pieces; 160 g red onion cut into 2.5 cm wedges; 10 ml neutral oil divided; 1 piece lemon cut into wedges; 20 g scallions thinly sliced

Chicken thighs are marinated in a honey-garlic soy mixture, threaded with fast-cooking vegetables, and grilled until lightly charred and cooked through. Quick couscous soaks up the savory juices and keeps the meal within weeknight timing.

By Julienne

Honey Garlic Chicken Skewers with Grilled Vegetables and Couscous

Cook time: 18 minutes

Servings: 4

Ingredients

45 ml soy sauce
30 ml honey
12 g garlic finely grated or minced
15 ml rice vinegar
20 ml neutral oil divided
2 g black pepper ground
4 g salt divided
680 g boneless skinless chicken thighs cut into 3 cm pieces
240 g couscous
360 ml water
2 g salt divided
300 g zucchini cut into 2.5 cm half-moons
200 g red bell pepper cut into 2.5 cm pieces
160 g red onion cut into 2.5 cm wedges
10 ml neutral oil divided
1 piece lemon cut into wedges
20 g scallions thinly sliced

Instructions

If using wooden skewers, soak them while you prep. In a large bowl, whisk together the soy sauce, honey, garlic, rice vinegar, 20 ml of the neutral oil, black pepper, and 4 g of the salt. Add the chicken and toss to coat. Let it stand while you prep the vegetables and start the couscous. Chicken looks evenly coated and glossy.
Combine the couscous, water, and the remaining 2 g salt in a medium saucepan. Bring to a boil, cover, remove from the heat, and let stand off the heat until the liquid is absorbed. The couscous has absorbed the water and looks fluffy around the edges.
Thread the chicken, zucchini, bell pepper, and onion onto the skewers, alternating pieces for even cooking. Toss the vegetables with the remaining 10 ml neutral oil. Skewers are assembled without crowding and the vegetables are lightly coated.
Preheat a grill or grill pan over medium-high heat until very hot. Grill the skewers for 10 to 12 minutes total, turning every 2 to 3 minutes, until the chicken reaches 74 C in the center and the vegetables are charred in spots and tender-crisp. Chicken is opaque throughout and the thermometer reads 74 C at the thickest piece.
Fluff the couscous with a fork and season lightly if needed from the measured salt already added. Serve with the skewers, lemon wedges, and scallions if using. Couscous is fluffy and the skewers are ready to serve hot.