Grilled Chimichurri Chicken with Couscous Salad Recipe

If you’re on the hunt for a vibrant, flavor-packed meal that’s both satisfying and bright, you’re going to love this Grilled Chimichurri Chicken with Couscous Salad Recipe. It’s one of those dishes that feels fancy but actually comes together quite easily—and trust me, your taste buds will thank you. The fresh herbaceous chimichurri sauce really wakes up the chicken, and pairing it with a light, tangy couscous salad rounds the whole meal out perfectly. Stick around because I’m going to share not just the recipe, but insider tips to help you nail it every time!

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Ingredients & Why They Work

Every ingredient here plays a starring role. The fresh herbs in the chimichurri build layers of flavor that seep right into the chicken. Meanwhile, the couscous salad brings fresh, creamy, and zesty notes to balance the smoky grilled meat. When shopping, pick out the freshest herbs you can find—they really make a difference!

• Fresh Cilantro: Adds bright, citrusy notes that lift the sauce.
• Fresh Parsley: Brings a mild, grassy freshness—great with cilantro.
• Fresh Oregano: Gives that earthy, savory touch that rounds out the herbs.
• Garlic: Essential for punchy, aromatic flavor.
• Red Wine Vinegar: Balances with acidity, cutting through the richness.
• Olive Oil: Creates a smooth base and helps infuse flavors.
• Chicken Thighs: Juicy and forgiving on the grill, perfect for absorbing the chimichurri.
• Cooked Couscous: Fluffy and quick-cooking—acts like a flavor sponge.
• Cherry Tomatoes: Their sweetness and juiciness brighten every bite.
• Feta Cheese: Adds creaminess and tang, contrasting well with the herbs.
• Chopped Chives: Mild onion flavor that adds freshness without overpowering.

Tweak to Your Taste

I love how versatile this dish is. I often switch up herbs in the chimichurri or add extra heat depending on my mood. Feel free to make it your own—you’ll find the tweaks can be small but make a big difference.

• Spice it Up: I’ve added extra crushed red pepper flakes for a fiery kick that pairs beautifully with the cooling couscous salad.
• Herb Swaps: Sometimes I swap oregano for fresh basil when I have it on hand for a slightly sweeter, more floral flavor.
• Protein Variations: This chimichurri marinade also works amazing on shrimp or even firm tofu if you’re craving something different.
• Dairy-Free: Skip the feta or use a dairy-free alternative to keep it friendly for all diets.

Step-by-Step: How I Make Grilled Chimichurri Chicken with Couscous Salad Recipe

Step 1: Whip up the Chimichurri Sauce

Grab your food processor and toss in the parsley, cilantro, oregano, and garlic. Pulse until the herbs are finely chopped but still have texture—you don’t want a smooth paste. Then add the red wine vinegar and give it one last quick pulse. Finally, while the processor runs, stream in the olive oil until everything is just combined. Stir in the salt, pepper, and red pepper flakes, then taste and adjust seasoning. This is your flavor powerhouse, so get it right!

Step 2: Marinate the Chicken

Place your chicken thighs in a bowl or shallow dish and pour ¼ cup of the chimichurri over them. Toss to coat every piece well—this step is key to juicy, flavorful chicken. Cover and refrigerate for at least 30 minutes, though I prefer letting it sit a few hours or even overnight if I have time. This extra marinating step is where the magic happens, so don’t rush it.

Step 3: Prepare the Couscous Salad

While your chicken marinates, you can get the couscous salad ready. Toss the cooked couscous with ¼ cup chimichurri, then fold in halved cherry tomatoes, crumbled feta, and chopped chives. A pinch of salt and pepper rounds it all out. This salad tastes even better once it’s let to chill and soak up the flavors, so if possible, make it a bit ahead.

Step 4: Fire Up the Grill and Cook

Preheat your grill to high heat and let it get good and hot—about 10 to 15 minutes. This ensures nice searing on the chicken. Grill the thighs about 5 minutes per side until the internal temperature hits 165°F. Once done, let the chicken rest 5 minutes before slicing to keep juices locked in.

Step 5: Plate and Serve

Serve your beautifully grilled chicken alongside a generous scoop of the couscous salad. Don’t forget to drizzle extra chimichurri over the top—that final hit of sauce brings everything together like a charm.

How to Serve Grilled Chimichurri Chicken with Couscous Salad Recipe

Garnishes

I love topping this dish with a little extra chopped fresh parsley and a quick drizzle of leftover chimichurri for a bright, polished look. Sometimes I throw on some thin lemon wedges—squeezing a bit fresh lemon juice just before eating adds a lovely zing.

Side Dishes

If you want to amp up the meal, I recommend throwing some grilled veggies like asparagus or bell peppers on the side. A simple green salad with a light vinaigrette also pairs beautifully without stealing the show.

Creative Ways to Present

For special occasions, I’ve plated this chicken sliced neatly over a bed of couscous salad in a wide shallow bowl, sprinkled with extra feta and microgreens. It looks restaurant-worthy but is totally doable at home and always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and couscous salad separately in airtight containers in the fridge. This keeps the salad fresher and prevents the chicken from soaking up too much moisture.

Freezing

I’ve frozen the grilled chicken before (chimichurri and all) with good results. Just freeze in a single layer, then transfer to a freezer bag. Thaw overnight in the fridge before reheating.

Reheating

Reheat the chicken in a low oven or covered skillet on the stovetop with a splash of water or broth to keep it moist. The couscous salad I enjoy cold or at room temperature—no reheating needed!

FAQs

Final Thoughts

This Grilled Chimichurri Chicken with Couscous Salad Recipe is one of my go-to dishes when I want something that’s bursting with fresh flavors but doesn’t take forever to make. It’s a perfect summer dinner but honestly great any time of year—especially when you have fresh herbs on hand. Give it a try and see how those vibrant chimichurri notes lift the entire meal. I’m betting it’ll become a favorite in your kitchen, just like it did in mine.

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