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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

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 Scale

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

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

Find it online: https://tastyrates.com/chimichurri-grilled-chicken-with-couscous-salad-recipe/