Grilled Moroccan Chicken Thighs with Couscous and Asparagus
The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
Looking for an effortlessly balanced meal with big flavor? Heinen’s marinated meats are your answer!
I am a regular purchaser of Heinen’s meats simply because of the care their experts invest in sourcing the highest quality proteins. It’s a value they’ve upheld since they opened their first butcher shop in 1929. Whether you prefer beef, pork or chicken, Heinen’s is sure to provide the largest, most premium selection.
One of these options is Heinen’s assortment of marinated meats, which features their CARE Certified chicken and pork vacuumed sealed in a bath of delicious, proprietary marinades. I use these for meals on a weekly basis because they save me time and money making marinades from scratch, and there is a QR code on the package that tells you the exact time and temperature for cooking each type of meat. It doesn’t get more convenient than that!
In addition to being convenient, these marinated meats are also extremely versatile! You can cook them in the oven, on stovetop or on the grill and pair them with any of your favorite sides for a complete, well-balanced meal.
This particular recipe comes together in 30 minutes and features Heinen’s marinated Moroccan chicken thighs paired with fluffy couscous and tender, locally grown asparagus. All you have to do is grill the meat, prep the sides and dinner is done!
Grilled Moroccan Chicken Thighs with Couscous and Asparagus
Servings: 4
Ingredients
For the Chicken Thighs
- 1 Tbsp. Heinen’s olive oil
- A pinch of salt and black pepper
- 1 lb. fresh asparagus, trimmed
- 1 package Heinen’s Moroccan chicken thighs
- 2 cups couscous, cooked
- Lemon slices, for serving
- Fresh mint, for serving
For the Lemon Garlic Sauce
- 1 cup Greek yogurt
- Juice of 1 lemon
- 2 tsp. Heinen’s garlic powder
- A pinch of salt and black pepper
Instructions
- Make the lemon garlic sauce. Combine the Greek yogurt, lemon juice, garlic powder, salt and black pepper in a small bowl. Stir, then refrigerate.
- Prepare the asparagus. In a large bowl, toss the asparagus with the olive oil, salt and black pepper. Set aside.
- Heat the grill to medium-high heat. Remove the chicken from packaging and set on a plate.
- Grill the chicken over direct heat for 2 minutes per side, then reduce the heat to medium-low and grill for 10 minutes, or until the chicken is cooked to 165°F. Set the chicken aside.
- Add the asparagus to the grill over medium-low heat. Grill for 5-6 minutes until tender.
- Assemble each dinner plate with 1/2 cup of the cooked couscous, one piece of chicken, a few pieces of asparagus and a dollop of the lemon garlic sauce.
- Garnish with lemon slices, if desired, and serve.
