Ingredients:
For the BBQ Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 cup barbecue sauce (your favorite brand or homemade)
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Couscous:
- 1 cup couscous
- 1 ¼ cups chicken or vegetable broth
- 2 tablespoons butter
- Salt to taste
- Chopped fresh parsley for garnish (optional)
For the Corn on the Cob:
- 4 ears of corn, husked
- Butter for brushing
- Salt and pepper to taste
Instructions:
- Preheat your grill to medium-high heat.
- In a small bowl, combine the paprika, brown sugar, garlic powder, onion powder, salt, and pepper. Mix well.
- Rub the chicken thighs with olive oil, then generously coat them with the spice mixture.
- Place the chicken thighs on the preheated grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). During the last few minutes of grilling, brush the chicken with barbecue sauce on both sides, allowing it to caramelize.
- While the chicken is grilling, prepare the couscous. In a saucepan, bring the chicken or vegetable broth to a boil. Stir in the couscous, butter, and salt. Remove the saucepan from heat, cover it, and let it sit for 5 minutes. Fluff the couscous with a fork and garnish with chopped fresh parsley if desired.
- For the corn on the cob, lightly brush each ear of corn with butter and season with salt and pepper. Grill the corn for about 10-12 minutes, turning occasionally, until it becomes slightly charred and tender.
- Once everything is cooked, serve the BBQ chicken thighs alongside the couscous and corn on the cob. You can also serve additional barbecue sauce on the side for dipping.
Enjoy your flavorful BBQ Chicken, Couscous, and Corn on the Cob!
