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Chimichurri Grilled Chicken with Couscous Salad Recipe

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3.9 from 51 reviews

This Chimichurri Grilled Chicken with Couscous Salad recipe features tender chicken thighs marinated and grilled to perfection with a vibrant homemade chimichurri sauce. Served alongside a fresh couscous salad tossed with cherry tomatoes, crumbled feta, and herbs, this dish offers a delightful balance of smoky, tangy, and fresh flavors, perfect for a satisfying and easy weeknight meal.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Chimichurri Sauce

  • 1 cup fresh cilantro
  • 2/3 cup fresh parsley
  • 1/4 cup fresh oregano
  • 2 garlic cloves, minced
  • 2/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon red wine vinegar

Chicken

  • 1 pound chicken thighs
  • 1/4 cup chimichurri sauce (for marinating)

Couscous Salad

  • 2 cups cooked couscous
  • 1/4 cup chimichurri sauce
  • 1 cup cherry tomatoes, halved
  • 1/3 cup crumbled feta cheese
  • 3 tablespoons chopped chives
  • Pinch of salt and pepper to taste

Instructions

  1. Make Chimichurri Sauce: Combine the parsley, cilantro, oregano, and minced garlic in a food processor and pulse until the herbs are finely chopped but still have texture. Add the red wine vinegar and pulse once more to blend. With the processor running, slowly stream in the olive oil until just combined. Stir in the salt, pepper, and crushed red pepper flakes. Taste and adjust seasoning if needed.
  2. Marinate Chicken: Place the chicken thighs in a bowl or dish and pour 1/4 cup of the chimichurri sauce over them. Toss to coat thoroughly. Cover the dish and refrigerate, letting the chicken marinate for at least 30 minutes, or up to overnight for deeper flavor.
  3. Prepare Couscous Salad: While the chicken marinates, toss the cooked couscous with 1/4 cup of chimichurri sauce until evenly coated. Add the halved cherry tomatoes, crumbled feta cheese, and chopped chives. Season with a pinch of salt and pepper, then toss gently. The salad flavors develop even more as it sits.
  4. Preheat Grill: When ready to cook, preheat your grill to high heat. Allow it to heat thoroughly for 10 to 15 minutes to ensure proper searing.
  5. Grill Chicken: Place the marinated chicken thighs on the hot grill. Cook for about 5 minutes on each side, or until the internal temperature reaches 165°F (74°C) for safe consumption. Remove the chicken from the grill and let it rest for 5 minutes to retain juices.
  6. Serve: Plate the grilled chicken thighs alongside the couscous salad. Drizzle additional chimichurri sauce over the chicken before serving for an extra burst of fresh flavor.

Notes

  • Marinate the chicken overnight for the most flavorful and tender results.
  • Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F.
  • The couscous salad can be made a few hours ahead to allow flavors to meld.
  • Leftover chimichurri sauce can be stored in an airtight container refrigerated for up to a week.
  • If you don’t have a grill, you can cook the chicken in a grill pan or under the broiler.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Argentinian
  • Diet: Low Fat

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