Tandoori Chicken Thighs with Grilled Vegetables and Couscous Recipe

If you’re craving a meal that’s bursting with flavor and easy enough for a weeknight but impressive enough for guests, you’ve got to try my Tandoori Chicken Thighs with Grilled Vegetables and Couscous Recipe. This dish combines juicy, spiced chicken thighs that soak up a vibrant tandoori marinade, smoky grilled vegetables, and fluffy couscous that soaks up all those wonderful juices. I absolutely love how all the layers come together — it’s colorful, comforting, and packed with flavor, making it one of my go-to recipes when I want something a little special but still fuss-free.

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Ingredients You’ll Need

Choosing fresh, high-quality ingredients makes all the difference here. The chicken thighs stay juicy through the marinade, while fresh veggies add great texture and sweetness. Don’t skip the Kashmiri red chili powder—it adds that gorgeous deep red color without overpowering heat.

• Thick curd (yogurt): Acts as the tangy base for the marinade and tenderizes the chicken.
• Turmeric powder: Adds warmth and a subtle earthiness, plus vibrant color.
• Red chili powder & Kashmiri chili powder: Balance heat and color intensity—adjust to your spice love.
• Coriander, garam masala, cumin powder: These spices bring authentic tandoori flavor layers.
• Black salt & chaat masala: Give a slight tangy, salty twist that enhances overall taste.
• Garlic & ginger: Freshly grated, they add that irresistible aromatic punch.
• Fresh coriander leaves: Bright and herbaceous, perfect for the marinade and garnish.
• Chicken thighs (Maryland): I love thighs for juiciness and flavor—they stay tender and soak in marinade beautifully.
• Vegetable oil: For grilling — helps the chicken and veggies crisp up nicely.
• Red onion, red bell pepper, zucchini, baby corn, broccoli, fennel bulb: Grab fresh, similarly sized veggie pieces to grill evenly.
• Couscous: Easy to cook and light, a perfect match to soak up the tandoori goodness.
• Lemon wedges: A squeeze towards the end brightens every bite.

Variations

I love giving this recipe a little twist depending on my mood or what’s fresh at the market. Feel free to customize to your family’s taste buds or dietary needs!

• Spice Level Adjustment: When I first tried this, I dialed back the chili powders for a milder version for my kids, but you can bump up the heat if you love things fiery.
• Vegetarian Version: Swap chicken for paneer cubes or cauliflower florets marinated in the same tandoori mix—another winner in my kitchen!
• Grilling Alternatives: No grill? Use a grill pan or oven broiler to get that lovely charred flavor.
• Grain Swap: Couscous is light and quick, but I’ve also made this with quinoa or basmati rice when I wanted a nuttier or fluffier grain component.

How to Make Tandoori Chicken Thighs with Grilled Vegetables and Couscous Recipe

Step 1: Prepare the Tandoori Marinade

Start by combining thick curd with all the warm spices like turmeric, red chili powders (remember to adjust for heat), coriander, garam masala, cumin, black salt, chaat masala, and dry ginger powder in a bowl. Grate in the garlic and ginger, then add finely chopped coriander leaves for freshness. I usually make extra marinade at this stage because it’s fantastic for basting later. Whisk everything together until smooth and well combined. The yogurt not only tenderizes the chicken but also gives you that signature tang.

Step 2: Marinate the Chicken

Score the chicken thighs lengthwise so the marinade can really soak in. This little trick makes a huge difference—I learned it after wondering why my chicken wasn’t as flavorful! Generously coat each piece with the marinade, cover, and refrigerate for at least 4 hours, but overnight is even better if you have time. The longer it marinates, the juicier and more flavorful your chicken will be.

Step 3: Prep and Marinate the Vegetables

While the chicken is soaking up flavor, cut your veggies into similar sized chunks for even grilling—red onion, bell pepper, zucchini, baby corn, broccoli, and fennel all work beautifully. Toss them with a bit of the leftover tandoori marinade, salt, and vegetable oil. This gives them a subtle kick and helps achieve a nice char on the grill.

Step 4: Cook the Couscous

Bring water to a boil, add salt, and pour it over the couscous in a heatproof bowl. Cover immediately and let it steam for about 5 minutes. Then, fluff it gently with a fork and mix in some freshly chopped coriander leaves and a squeeze of lemon juice for brightness. Couscous is such a great side because it’s light and soaks up the rich juices from the chicken and veggies.

Step 5: Grill Chicken and Vegetables

Heat your grill or grill pan over medium-high heat and brush with vegetable oil to prevent sticking. Start with the chicken thighs, cooking for about 5-7 minutes per side depending on thickness. Baste occasionally with marinade for extra flavor and to keep things moist. Once the chicken has a nice char and reaches an internal temperature of 165°F (75°C), move onto the vegetables, grilling until tender and slightly charred—about 8-10 minutes total, turning occasionally.

Step 6: Assemble and Serve

Plate the fluffy couscous, top with grilled vegetables, and arrange the tandoori chicken thighs alongside. Finish with extra chopped coriander and lemon wedges on the side for squeezing over. The aroma alone is enough to make your mouth water!

How to Serve Tandoori Chicken Thighs with Grilled Vegetables and Couscous Recipe

Garnishes

I always finish with a handful of fresh coriander leaves—they add a pop of herbal freshness that balances the smoky spices. Plus, lemon wedges are a must; a little squeeze over the chicken and veggies just brightens everything up and wakes up your palate.

Side Dishes

While the couscous is a complete side on its own, I like pairing this meal with a cooling cucumber raita or a simple green salad if I want to add more crunch and freshness. A dollop of mango chutney alongside can also bring a lovely sweet contrast.

Creative Ways to Present

For special occasions, I’ve tried serving this recipe family-style on a large wooden platter with the chicken front and center, surrounded by grilled colorful veggies and fluffy couscous scattered with fresh herbs and pomegranate seeds for sparkle. It’s always a show-stopper and perfect for sharing.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. Keep the chicken, vegetables, and couscous separate if you can to maintain the best texture—especially the couscous, which can clump if stored wet.

Freezing

This recipe freezes well! I usually freeze the marinated raw chicken in portion sizes so I can grill fresh whenever I want. Cooked grilled vegetables and couscous freeze fine too, just make sure to freeze in airtight containers to prevent freezer burn.

Reheating

I reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth when warming the couscous to prevent it from drying out. For the chicken and veggies, brief reheating in the oven or under the broiler refreshes their charred edges beautifully.

FAQs

Final Thoughts

This Tandoori Chicken Thighs with Grilled Vegetables and Couscous Recipe has become a staple in my home because it strikes the perfect balance between hearty and fresh, spicy and bright. It’s perfect for when you want to treat yourself and your loved ones to something fragrant and fulfilling without spending hours in the kitchen. I can’t wait for you to try it and see how easy and satisfying this flavorful combo can be—your new favorite dinner is just a grill away!

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