Careme

Instructions

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1. 1.

   Preheat a clean grill to medium-high heat, about 425°F, with a cooler area available. Zest 1 medium lemon, then squeeze out 2 tablespoons juice and cut any unsqueezed portion into serving wedges. Mince 2 garlic cloves.

2. 2.

   Pat 12 ounces boneless skinless chicken thighs dry and unfold them. Toss in a bowl with the following, then refrigerate for 10 minutes while preparing the other components:

   • 1 tablespoon olive oil
   • 1 tablespoon lemon juice
   • Half the prepared lemon zest
   • Both minced garlic cloves
   • 3/4 teaspoon dried oregano
   • 3/4 teaspoon fine sea salt
   • 1/8 teaspoon ground black pepper
3. 3.

   Trim 1 pound zucchini and slice lengthwise into 1/2-inch-thick planks. Toss with the following:

   • 1 tablespoon olive oil
   • 1/4 teaspoon dried oregano
   • 3/4 teaspoon fine sea salt
   • 1/8 teaspoon ground black pepper
4. 4.

   Bring 1/2 cup water and 1/8 teaspoon fine sea salt to a boil in a small saucepan. Stir in 1/2 cup dry couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork and fold in the remaining 1 tablespoon lemon juice and the remaining prepared lemon zest. Cover to keep warm.

5. 5.

   Place the chicken on the grill and discard its marinade. Grill for 10–14 minutes total, turning halfway through, until lightly charred and the thickest part reaches 175°F; move to the cooler area if browning too quickly. Transfer to a clean plate and rest for 5 minutes.

6. 6.

   Grill the zucchini alongside the chicken for 3–4 minutes per side, until marked and tender but not collapsing. Transfer to a platter as the pieces finish.

7. 7.

   Divide the lemon couscous between two plates. Add the grilled zucchini and chicken, spoon the chicken’s resting juices over the couscous, and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.