Grilled Tikka Masala Chicken, Summer Vegetables And Couscous
Grilled Tikka Masala Thighs
4 each Sanderson Farms® Chicken Thighs
16 oz tikka masala sauce
salt and pepper to taste
For Assembly
4 each grilled tikka masala thighs
1/2 cup zucchini, diced
1/2 cup red pepper, diced
1/4 cup sweet yellow onion, diced
2 cups couscous
2 cups water
1 tbsp fresh dill
2 tsp garlic powder
salt and pepper to taste
Grilled Tikka Masala Thighs
1. Heat a grill to medium high heat or alternatively preheat an oven to 425°F.
2. Season chicken thighs with salt and pepper then coat with 8 ounces of tikka masala sauce and allow to stand for 15 minutes while the grill is heating.
3. If grilling, grill over medium high heat for 10 minutes per side, turning once, or until >165°F internal temperature is reached as measured by a calibrated thermometer.
4. If roasting, lay marinated thighs out on a sheet pan and roast for 20–25 minutes or until >165°F internal temperature as measured by a calibrated thermometer. For best results, switch the oven setting to broil for the last 2–3 minutes.
For Assembly
1. Place couscous, salt, pepper, dill, and garlic powder in a nonreactive bowl.
2. Top with the diced vegetables but do not stir.
3. Bring water to a boil and pour directly over the couscous. Cover tightly with plastic wrap and allow to steam for 10–15 minutes. This is good to do while the chicken is cooking.
4. To finish, uncover the couscous mixture and allow to stand 5 minutes.
5. Bring the remaining 8 ounces of tikka masala sauce to a simmer.
6. Portion the couscous mixture among 4 bowls, top with the grilled tikka masala chicken and finish with the tikka masala sauce.