Chimichurri Grilled Chicken with Couscous Salad Recipe

I absolutely love this Chimichurri Grilled Chicken with Couscous Salad Recipe because it strikes that perfect balance between vibrant, herbaceous flavors and comforting grilled goodness. When I first tried it, I was hooked by how the fresh, zesty chimichurri sauce transforms the chicken into something truly special-you’ll find every bite bursts with brightness that keeps you coming back for more.

This recipe works wonderfully for weeknight dinners when you want something quick but feel fancy, or for weekend cookouts when you re craving tasty but not complicated. Plus, pairing the grilled chicken with a refreshing couscous salad makes it a complete meal that s light yet satisfying, and perfect for sharing with family or friends.

this …

Ingredients You’ll Need

The ingredients for this Chimichurri Grilled Chicken with Couscous Salad Recipe are straightforward and fresh, which is exactly what makes this dish so crave-worthy. Picking the right herbs and quality chicken will truly make your meal shine.

• Fresh cilantro: Adds bright, citrusy notes essential to authentic chimichurri.
• Fresh parsley: Brings earthiness and helps balance out the herbs.
• Fresh oregano: Gives that slightly peppery, aromatic hint characteristic of chimichurri.
• Garlic cloves: Minced for a pungent kick that brands the marinade with classic flavor.
• Red wine vinegar: Provides tanginess that livens up the sauce.
• Olive oil: Use good quality-this is the base that ties the chimichurri together.
• Salt: Enhances every flavor without overpowering.
• Black pepper: Adds subtle spice and depth.
• Crushed red pepper flakes: Just a touch for a little heat and warmth.
• Chicken thighs: I prefer thighs here-they stay juicy on the grill and absorb the marinade beautifully.
• Cooked couscous: A quick grain that soaks up the dressing while staying fluffy.
• Cherry tomatoes: Halved for bursts of sweetness and color in the salad.
• Crumbled feta cheese: Adds creaminess and a pleasantly salty contrast.
• Chopped chives: For a mild oniony freshness that brightens the salad.

Variations

I love how flexible this Chimichurri Grilled Chicken with Couscous Salad Recipe is-there s room for you to make it your own! Over the years, I ve discovered some tweaks that can add exciting twists or address different diets.

• Herb swap: I sometimes replace oregano with fresh basil for a slightly sweeter, less earthy flavor that my family really enjoys.
• Protein alternative: If you re short on time, chicken breasts work fine, but be careful not to dry them out-thin and quick grilling is key.
• Grain change: Try quinoa or bulgur wheat instead of couscous for a gluten-free option with extra texture.
• Make it spicy: Add extra crushed red pepper flakes or a splash of hot sauce to the chimichurri when you want more heat.

How to Make Chimichurri Grilled Chicken with Couscous Salad Recipe

Step 1: Whip Up the Chimichurri Sauce

Start by tossing fresh cilantro, parsley, oregano, and minced garlic in your food processor. I like to pulse rather than fully blend to keep a bit of texture-it s the little herb pieces that make chimichurri so vibrant. Then add red wine vinegar and pulse again to combine. While the processor runs, slowly drizzle in olive oil until everything comes together into a loose, luscious sauce. Don t forget to season with salt, pepper, and crushed red pepper flakes-it s the seasoning that lets all the flavors pop. Taste as you go and add more salt or acid if you need to balance it out.

Step 2: Marinate the Chicken

Place the chicken thighs in a bowl and pour ¼ cup of your fresh chimichurri over them. Use your hands or a spoon to toss until every piece is coated. I always cover the bowl and refrigerate for at least 30 minutes, but overnight marinating is where it really shines-more time means more flavor and tenderness. If you re short on time, just be sure to let it marinate while you prep the rest of your ingredients.

Step 3: Prepare the Couscous Salad

While the chicken marinates, cook your couscous according to package instructions. As soon as it’s fluffy and ready, toss it with ¼ cup of chimichurri for an irresistible burst of herbiness. Then fold in halved cherry tomatoes, crumbled feta cheese, and chopped chives along with a pinch of salt and pepper. This salad is actually better after it chills for a bit, so I often prepare it ahead of time, letting the flavors marry in the fridge.

Step 4: Grill the Chicken

Preheat your grill to high heat and let it warm thoroughly, around 10 to 15 minutes. This step is crucial to get those perfect grill marks and to sear in the juices. Grill each side of the chicken for about 5 minutes, or until the internal temperature reaches 165°F. Avoid crowded grill grates to ensure even cooking. Once grilled, let your chicken rest for 5 minutes so the juices redistribute-this is a trick I learned that really makes the meat juicy and tender.

Step 5: Serve and Enjoy

Plate the grilled chicken alongside your vibrant couscous salad, and generously drizzle with extra chimichurri sauce for an added flavor punch. This balance of smoky, juicy chicken with the fresh, tangy salad is simply irresistible-I always find myself craving seconds!

How to Serve Chimichurri Grilled Chicken with Couscous Salad Recipe

Garnishes

I often garnish with a sprinkle of additional fresh parsley or cilantro leaves-you really can t go wrong with more fresh herbs here. A lemon wedge on the side also adds a nice zesty pop if someone wants to brighten their bite even further.

Side Dishes

Because the couscous salad is already packed with brightness and texture, I keep sides simple. Sometimes I throw together a crisp green salad or roasted veggies like asparagus or bell peppers when grilling outdoors for a colorful spread.

Creative Ways to Present

For special occasions, I love serving the chicken sliced atop a large platter of the couscous salad, drizzled with chimichurri and scattered with edible flowers or microgreens for that extra wow factor. It s a great way to showcase the colors and encourage sharing around the table.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and couscous salad separately in airtight containers in the fridge, and they keep well for up to 3 days. This way, the salad stays fresh without getting soggy, and reheating the chicken is quicker and easier.

Freezing

Freezing the grilled chicken works fine in a pinch, but I don t recommend freezing the couscous salad because the fresh tomatoes, feta, and herbs don t thaw well. When freezing chicken, wrap it tightly to avoid freezer burn and defrost overnight in the fridge for best texture.

Reheating

I gently reheat leftover chicken in a skillet over medium heat with a splash of olive oil to keep it moist. Alternatively, you can warm it in the oven wrapped in foil. Skip reheating the couscous salad; serve it cold or at room temperature-it tastes just as good!

FAQs

Final Thoughts

This Chimichurri Grilled Chicken with Couscous Salad Recipe is one of those meals I keep coming back to because it s simple, fresh, and effortlessly delicious. Whether you’re cooking for your family on a busy weeknight or hosting friends for a relaxed weekend barbecue, it never disappoints. I hope you give it a try and enjoy it as much as my family and I do-it’s truly one of my all-time favorite dishes to share.

Chimichurri Grilled Chicken with Couscous Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 79 reviews

• Author: Lauren
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

This Chimichurri Grilled Chicken with Couscous Salad is a vibrant, flavorful main course perfect for a fresh summer meal. Juicy chicken thighs are marinated in a zesty chimichurri sauce made from fresh herbs, garlic, and red wine vinegar, then grilled to perfection. The accompanying couscous salad is tossed with chimichurri, cherry tomatoes, crumbled feta, and chives, creating a bright and satisfying side that complements the smoky chicken beautifully.

---

Ingredients

Units USM Scale 1x2x3x

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 the sauce above)
• 1 cup cherry tomatoes, halved
• 1/3 cup crumbled feta cheese
• 3 tablespoons chopped chives

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make the Chimichurri Sauce: Combine parsley, cilantro, oregano, and minced garlic in a food processor and pulse until small leaves and pieces remain. Add red wine vinegar and pulse once more. With the processor running, slowly stream in olive oil until just combined. Stir in salt, pepper, and crushed red pepper flakes. Taste and adjust seasoning as needed.
2. Marinate the Chicken: Place chicken thighs in a bowl or dish and pour 1/4 cup of chimichurri sauce over them. Toss to coat thoroughly. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
3. Prepare Couscous Salad: In a large bowl, toss cooked couscous with 1/4 cup chimichurri sauce. Add halved cherry tomatoes, crumbled feta cheese, chopped chives, and a pinch of salt and pepper. Mix well and let it rest to develop flavors.
4. Preheat the Grill: Heat your grill to high and allow it to warm for 10 to 15 minutes before cooking.
5. Grill the Chicken: Remove chicken from marinade and grill each side for about 5 minutes or until the internal temperature reaches 165°F (74°C). Avoid flipping too often to get good grill marks.
6. Rest the Chicken: Let the grilled chicken rest for 5 minutes to allow the juices to redistribute.
7. Serve: Plate the grilled chicken alongside the couscous salad. Drizzle extra chimichurri sauce over the chicken for enhanced flavor.

---

Notes

• Marinating the chicken overnight intensifies the flavor but 30 minutes is sufficient for a quick meal.
• Use bone-in, skinless chicken thighs for juicier results; boneless can be used but adjust cooking time.
• Cook couscous according to package instructions if not already prepared.
• Grill heat may vary; use a meat thermometer to ensure safe cooking temperature.
• Chimichurri sauce can be stored in the refrigerator for up to a week.

---

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 3g
• Sodium: 550mg
• Fat: 28g
• Saturated Fat: 5g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 85mg