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Lemon Herb Grilled Chicken with Couscous Recipe
Ben Carraoli

Lemon Herb Grilled Chicken with Couscous Recipe

I still remember pulling this lemon herb grilled chicken off the heat and thinking, this smells like summer on a plate. I had just finished fluffing the couscous, letting it soak up all the lemony, herby juices from the chicken. The flavors were fresh, comforting, and surprisingly bold for such simple ingredients.
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Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 8 chicken thighs bone-in, skin-on – Bone-in keeps the chicken juicy, and the skin crisps beautifully when grilled or pan-seared.
  • 2 tablespoons olive oil – Helps carry the flavors of lemon and herbs while keeping the chicken moist.
  • 2 fresh lemons zest and juice – Fresh lemons are essential; bottled juice won’t give the same brightness.
  • 5 garlic cloves crushed – Fresh garlic adds depth and aroma that blends perfectly with lemon.
  • 3½ tablespoons fresh rosemary finely chopped – Fresh rosemary gives a stronger, cleaner flavor than dried.
  • 2 tablespoons dried oregano – Adds classic Mediterranean warmth.
  • Sea salt to taste – Enhances all the natural flavors.
  • Black pepper freshly ground – Adds gentle heat and balance.
  • 1 tablespoon Dijon mustard – Brings tang and helps emulsify the marinade.
  • 4 shallots finely chopped – Sweeter and milder than onions, perfect for couscous.
  • 200 ml chicken stock – Adds richness and prevents dryness.
  • 140 grams giant couscous – Larger pearls hold sauce well and give great texture.
  • 1½ tablespoons fresh parsley finely chopped – Adds freshness and color at the end.

Method
 

  1. In a large bowl, mix olive oil, lemon zest, lemon juice, crushed garlic, rosemary, oregano, Dijon mustard, salt, and pepper. Add the chicken thighs and rub the marinade into every piece. I like using my hands so nothing is missed. Let the chicken marinate for at least 30 minutes to absorb the flavors.
  2. Heat a pan or grill over medium-high heat. Place the chicken skin-side down and cook until the skin is golden and crisp. This step locks in moisture and creates deep flavor. Flip once and let the other side cook briefly.
  3. Transfer the chicken to an oven-safe dish. Add chopped shallots and pour in the chicken stock along with any remaining marinade. Bake until the chicken is fully cooked and tender, and the juices run clear.
  4. While the chicken cooks, bring water or stock to a boil and cook the couscous according to package instructions. Once tender, drain well and fluff with a fork to keep it light and airy.
  5. Stir fresh parsley into the couscous for color and freshness. Let the chicken rest for a few minutes before serving so the juices redistribute beautifully.

Notes

  • I always marinate the chicken overnight when I can — the flavor goes much deeper.
  • I zest the lemons before juicing them; it saves time and avoids mess.
  • I pat the chicken skin dry before searing to get it extra crispy.
  • I use warm stock for the couscous so it absorbs flavor instantly.
  • I taste everything at the end and adjust salt only then.