Grilled Spiced Chicken with Lemon and Thyme

Serves 4

• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons ground cumin
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon minced thyme
• 8 (85g) boneless, skinless chicken thighs
• 1 cup couscous
• 1/2 teaspoon salt
• 3 cups water
• 2 tablespoons olive oil
• 2 tablespoons canola oil, for brushing grill plates
• 2 large lemons, cut in half

1. In a large bowl, combine the first 7 ingredients until well combined. Add the chicken, cover and set aside to marinade for 30 minutes at room temperature. If not cooking immediately, place chicken in the refrigerator and marinate for a least 1 hour.
2. Place the couscous into a large bowl, season with 1/2 teaspoon of salt and pepper and set aside. Place the water in a medium saucepan and bring to a boil. Stir in the 2 tablespoons of oil and pour over the couscous, cover and let stand until the liquid has absorbed, about 12 minutes. Fluff the couscous using a fork, taste and adjust seasoning with salt and pepper.
3. Heat a large grill pan over a medium high heat.
4. Carefully remove the chicken from the marinade and place on the grill. using tongs, turn the chicken over occasionally, until cooked through or until an instant read thermometer inserted into the thickest part of the meat registers 165 degrees, about 12 minutes. Transfer to a plate, squeeze fresh lemon juice over the chicken, tent with foil and leave to rest for 5 minutes.
5. Divide the couscous between 4 dinner plates, place the chicken on top and serve immediately. Enjoy!

Recipe Source