Spiced-Honey Broiled Chicken and Toasted Almond Couscous

Last week when we were up in Illinois, we had this delicious grilled chicken. I have never had chicken that was that juicy and tender, not even at some of the nicer restaurants around here. My aunt had marinaded it in a vinegar mixture all day and then my uncle had grilled it. I wish I has asked them to write it down for me. Yesterday, I had been craving some juicy grilled chicken. So I decided to make up a vinegar marinade for the chicken to sit in while I was at school and then grill it when I got home, before everyone had to leave for swim team.

When I got home from school though, there were all these severe thunderstorm warnings and I decided it would be better to broil the chicken. I ended up making a spice mixture with garlic, ginger, and paprika to rub on the chicken before I broiled it. It broiled on low for about twenty minutes and just before it was done, I brushed a honey glaze over it. I also made some couscous with fresh parsley and some toasted, slivered almonds. The two went perfectly together!


Spice Honey, Broiled Chicken
4 large chicken breast
1 1/2 Tbsp. Garlic Powder
1 1/2 Tbsp. Ginger Powder
1 Tbsp. Paprika
1 1/2 teaspoons salt
2 Tbls. olive oil
1/2 cup honey
3 tablespoons vinegar (I used rice vinegar)

Begin by preheating the broiler to low. Next, mix garlic, ginger, paprika, salt, and olive oil in a bowl. Mix well.

Add chicken thighs and rub well so that the mixture coats all the chicken pieces evenly.

On a foil lined broiler pan, lay the chicken pieces. Broil until chicken is cooked - about 8 minutes per side. While chicken is cooking, mix together honey and vinegar. If it doesn't mix well, you can microwave it for about 15 seconds to loosen things up. Remove chicken from oven. Brush chicken with honey vinegar glaze. Cook for 1-2 minutes more. Place chicken on a plate and drizzle remaining honey vinegar sauce on top.

*I got the spice mixture and honey glaze from here. Before I broiled it however, I marinaded the chicken for five hours in a mixture of 2 cups of vinegar, 1 stick of butter, 1/2 cup water and 2 chicken bullion cubes. I heated the mixture to combine it before placing the chicken in it.

The Couscous
1/2 cup slivered almonds
2 Tbsp. olive oil
2 cups of whole wheat couscous
2 cups chicken broth
3 Tbsp. butter
1/4 cup chopped parsley
3 fresh thyme sprigs
1 tsp. salt
1 tsp. pepper

To make the couscous, place the slivered almonds in a heated frying pan with the olive oil. Sprinkle them with salt and pepper. Brown the almonds in the pan and then add the parsley and thyme. Transfer the almond mixture to a plate and set aside.


In a medium sized pan, bring the chicken broth and butter to a boil. Turn the heat off add the couscous, leaving the it covered for five minutes. Fluff the couscous with a fork and add in the almond mixture. Serve with the spiced honey chicken.