Chimichurri Grilled Chicken with Couscous Salad
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
1 hr 15 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Chimichurri Grilled Chicken with Couscous Salad
Description
This recipe features grilled chicken thighs that are marinated in a chimichurri sauce made from fresh cilantro, parsley, oregano, garlic, and red wine vinegar melded with olive oil and seasonings. Marinating allows the bright herb mixture to penetrate the chicken, enhancing its flavor as it grills. The method includes grilling over high heat until the chicken reaches a safe internal temperature and resting it to maintain juiciness.
The accompanying couscous salad combines cooked couscous tossed with part of the chimichurri, halved cherry tomatoes, crumbled feta, and chopped chives, seasoned with salt and pepper. The combination delivers contrasting textures—the soft couscous with juicy tomato segments and the crumbly feta—and complementary herbal notes that echo the chicken's marinade.
The dish can be served as a fulfilling lunch or dinner, offering both protein and a fresh, herbaceous side. The salad tastes better after sitting a while, so it is suitable for making ahead of serving. The recipe balances grilled smoky flavors with fresh herbaceous, tangy, and creamy elements.
Ingredients
chimichurri grilled chicken
- 1 cup cilantro fresh
- 2/3 cup parsley fresh
- 1/4 cup oregano fresh
- 2 garlic minced, cloves
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes crushed
- 1 pound chicken thighs
couscous salad
- 2 cups couscous cooked
- ¼ cup chimichurri
- 1 cup cherry tomatoes halved
- ⅓ cup feta cheese crumbled
- 3 tablespoons chives chopped
Instructions
- Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed.
- Place the chicken in a bowl or dish and pour ¼ cup chimichurri over it. Toss the coat the chicken. Cover and place in the fridge, marinating it for at least 30 minutes or even overnight. While the chicken is marinating, I cook the couscous.
- To make the couscous salad, toss the cooked couscous with ¼ cup chimichurri. Add the tomatoes, feta and chives along with a pinch of salt and pepper. Toss well. This gets better as it sits!
- When ready to grill the chicken, preheat the grill to high. Let it heat for 10 to 15 minutes.
- Grill the chicken about 5 minutes per side, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes.
- Serve the chicken with the couscous salad and the extra chimichurri for drizzling!
User Reviews
Overall Rating
5
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