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1
Sprinkle the chicken liberally with salt and pepper.
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2
Heat the canola oil in a large, ovenproof high-sided skillet over medium-high heat until it shimmers.
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3
Sear the chicken, skin-side down, until golden brown, 3 to 4 minutes.
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4
Then flip and brown the other side, 3 to 4 minutes.
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5
You may need to do this in two batches to avoid crowding the skillet.
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6
Transfer the browned chicken and any juices to a baking sheet or large plate.
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7
Lower the heat to medium and add the garlic, 1 cup of the grapes, the olives, capers, oregano, wine and 1/2 cup water.
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8
Stir to combine and cook until the liquid has reduced by half, 6 to 8 minutes.
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9
Stir in the butter.
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10
Add the chicken and any juices back to the skillet, skin-side-up.
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11
Sprinkle the remaining grapes around the chicken.
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12
Continue cooking over medium heat until the internal temperature reaches 160 degrees F, 6 to 8 minutes.
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13
Set the oven to broil with a rack set about 4 inches from the broiler.
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14
Place the skillet underneath the broiler to crisp the chicken skin, about 2 minutes.
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15
Watch carefully to avoid burning.
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16
To serve, divide the warm couscous among 4 plates and top each plate with 2 of the chicken thighs and a large spoonful of the sauce.
