Chimichurri Grilled Chicken with Couscous Salad Recipe

If you’re looking for a fresh, vibrant dinner that packs a punch of flavor and won’t leave you stuck in the kitchen all evening, you’ve got to try this Chimichurri Grilled Chicken with Couscous Salad Recipe. It’s that perfect blend of zesty, herbaceous chimichurri, juicy grilled chicken, and a bright, tangy couscous salad that’ll have you coming back for seconds (and possibly thirds!). Trust me, once you make this, it’s one of those dishes you’ll want to keep in your regular rotation.

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Ingredients & Why They Work

Every ingredient here has a role to play, whether it’s building flavor or adding texture. I always recommend using fresh herbs for the chimichurri — it truly makes all the difference. Let’s run through the must-haves and why they shine.

• Fresh Cilantro: Gives the chimichurri a bright, citrusy undertone; make sure it’s vibrant and leafy.
• Fresh Parsley: Adds a fresh, grassy note; Italian flat-leaf parsley works best for this recipe.
• Fresh Oregano: Brings a warm, slightly spicy herb taste that’s essential in chimichurri.
• Garlic: Provides that classic punch in the chimichurri; fresh minced garlic is key.
• Red Wine Vinegar: Balances the oil with acidity and sharpness, brightening the sauce.
• Olive Oil: Use good quality extra virgin olive oil for richness and smooth mouthfeel.
• Salt and Pepper: Essential seasoning to bring all flavors together.
• Crushed Red Pepper Flakes: Just a touch for gentle heat and depth.
• Chicken Thighs: Juicy and forgiving on the grill; they soak up marinade beautifully.
• Cooked Couscous: Gives a nutty and fluffy base for the salad; quick and easy to prepare.
• Cherry Tomatoes: Sweet bursts that contrast nicely with the herbaceous chimichurri.
• Feta Cheese: Salty and creamy bite adds richness to the salad.
• Chopped Chives: Mild onion flavor that lifts the salad freshness.

Tweak to Your Taste

This recipe is like a blank canvas waiting for your personal touch. I love how versatile chimichurri is—it’s great for shifting the flavor profile of the chicken and the salad. Here’s how I like to play around with it!

• Variation: Sometimes, I swap chicken thighs for breasts when I want a leaner option, but just be careful not to overcook them—they dry out faster.
• Heat: If you’re a fan of spice, I crank up the red pepper flakes or add a pinch of smoked paprika for smoky depth.
• Herbs: I occasionally add fresh mint or basil into the chimichurri for an unexpected twist that’s refreshing on a hot day.
• Cheese: Switching out feta for crumbly goat cheese gives the couscous salad a creamier tang.
• Grain Swap: For gluten-free friends, quinoa or cauliflower rice work wonderfully instead of couscous.

Step-by-Step: How I Make Chimichurri Grilled Chicken with Couscous Salad Recipe

Step 1: Whip Up the Chimichurri Magic

Start by throwing your fresh cilantro, parsley, oregano, and minced garlic into a food processor. Pulse it so the herbs chop up but don’t go fully smooth — you want little bits to stay for texture. Add the red wine vinegar and give it another quick pulse. Then, while the processor is running, slowly drizzle in the olive oil until it just comes together. Finally, stir in salt, pepper, and crushed red pepper flakes. Taste and adjust seasoning — this sauce is the heartbeat of your dish, so make it zing!

Step 2: Marinate That Chicken

Place the chicken thighs in a bowl and pour about ¼ cup of your chimichurri over them. Toss everything so each piece is well-coated. Cover the bowl and pop it into the fridge for at least 30 minutes. I sometimes marinate it overnight when I plan ahead—the flavor gets even deeper and the chicken stays super tender.

Step 3: Prep the Couscous Salad

While your chicken is soaking in all those vibrant flavors, cook your couscous according to package directions. Once cooled, toss it with another ¼ cup of chimichurri, halved cherry tomatoes, crumbled feta, and chopped chives. Add a pinch of salt and pepper, then toss again. This salad actually tastes better if it sits a bit, so I like making it ahead and letting all the flavors mingle.

Step 4: Fire Up the Grill and Cook the Chicken

Get your grill nice and hot—high heat for about 10 to 15 minutes. This ensures a good sear and those gorgeous grill marks. Grill the marinated chicken for around 5 minutes each side or until the internal temperature hits 165°F. Let the chicken rest for 5 minutes off the heat to lock in juices before slicing.

Step 5: Plate and Serve with Extra Chimichurri

Serve your juicy grilled chicken alongside a generous heap of couscous salad. Drizzle extra chimichurri on top (because why not?), and enjoy every last bite of this vibrant, hearty meal.

How to Serve Chimichurri Grilled Chicken with Couscous Salad Recipe

Garnishes

I often finish this dish with a sprinkle of fresh parsley or extra chopped chives for color and freshness. Sometimes adding a lemon wedge on the side lets you squeeze a bit of brightness over the chicken right before eating, which I absolutely love.

Side Dishes

Even though it makes a complete meal as is, pairing this recipe with grilled vegetables like asparagus or zucchini elevates it. I also like serving a light green salad with vinaigrette alongside to add crunch and contrast the softness of couscous.

Creative Ways to Present

For dinner guests or special occasions, try stacking slices of grilled chicken over a bed of the couscous salad in individual bowls or elegant plates. Garnish with edible flowers or microgreens for a pop of color that’s both fancy and approachable.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, keeping the chicken and couscous salad separate. This keeps the salad fresher and the chicken from getting soggy overnight. Leftovers usually last about 3 days—perfect for next-day lunches!

Freezing

You can freeze the grilled chicken (just without the couscous salad) in freezer-safe bags for up to 2 months. Reheat gently to avoid drying it out, and prepare fresh salad to maintain that tasty contrast.

Reheating

Reheat leftover chicken in a skillet over medium-low heat with a splash of water to keep it moist, or pop it in the oven wrapped in foil. Avoid the microwave if you can, as it tends to dry out the chicken quickly.

FAQs

Final Thoughts

This Chimichurri Grilled Chicken with Couscous Salad Recipe holds a special spot in my heart because it’s simple, packed with flavor, and can easily become a weeknight staple or a party winner. The fresh herbs and vibrant salad make it feel light but fulfilling, and grilling chicken this way always feels a little like a celebration. I genuinely hope you give it a whirl — I promise it’s a total crowd-pleaser that you’ll want to cook again and again. Enjoy cooking and, most importantly, enjoy eating!

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