Description
This Chimichurri Grilled Chicken with Couscous Salad recipe features juicy marinated chicken thighs cooked on the grill, served alongside a vibrant couscous salad tossed with fresh chimichurri sauce, cherry tomatoes, feta cheese, and chives. It’s a flavorful and colorful dish perfect for a satisfying main course that combines Argentine-inspired chimichurri with a Mediterranean couscous salad.
Ingredients
Units
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Chimichurri Grilled Chicken
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 pound chicken thighs
Couscous Salad
- 2 cups cooked couscous
- 1/4 cup chimichurri (reserved from above)
- 1 cup cherry tomatoes, halved
- 1/3 cup crumbled feta cheese
- 3 tablespoons chopped chives
- Pinch of salt
- Pinch of pepper
Instructions
- Make the chimichurri: Combine the parsley, cilantro, oregano, and minced garlic in a food processor and pulse until small leaves and pieces remain. Add the red wine vinegar and pulse once more. With the processor running, slowly stream in the olive oil and mix until just combined. Stir in the salt, pepper, and crushed red pepper flakes. Taste and adjust seasoning if needed.
- Marinate the chicken: Place chicken thighs in a bowl or dish and pour 1/4 cup of the chimichurri over them. Toss to coat the chicken evenly. Cover and refrigerate for at least 30 minutes or up to overnight for more flavor.
- Prepare the couscous salad: Toss the cooked couscous with 1/4 cup of the chimichurri. Add halved cherry tomatoes, crumbled feta cheese, chopped chives, and a pinch of salt and pepper. Mix well and let it sit to develop flavors.
- Preheat the grill: When ready to cook, preheat your grill to high heat and allow it to heat for 10 to 15 minutes to ensure it is properly hot.
- Grill the chicken: Grill the marinated chicken thighs for about 5 minutes per side, until the internal temperature reaches 165°F. Remove from the grill and let the chicken rest for 5 minutes before serving.
- Serve: Plate the grilled chimichurri chicken alongside the couscous salad. Drizzle with extra chimichurri sauce as desired for added flavor.
Notes
- Marinate the chicken overnight for the most intense flavor.
- If you don’t have a food processor, finely chop the herbs and garlic by hand.
- You can substitute chicken breasts for thighs but adjust grilling time accordingly to avoid drying out.
- Cook couscous according to package instructions; use chicken or vegetable broth for extra flavor.
- Leftover chimichurri sauce keeps well refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
