Description
A vibrant and flavorful recipe featuring chimichurri-marinated grilled chicken served alongside a refreshing couscous salad tossed with cherry tomatoes, feta, and fresh herbs. Perfect for a bright, healthy dinner that combines zesty, herbaceous flavors with tender grilled chicken.
Ingredients
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 above)
- 1 cup cherry tomatoes, halved
- 1/3 cup crumbled feta cheese
- 3 tablespoons chopped chives
- pinch of salt
- pinch of pepper
Instructions
- Prepare the Chimichurri Sauce: Combine the parsley, cilantro, oregano, and minced garlic in a food processor and pulse until small pieces remain. Add the red wine vinegar and pulse once more. While the processor is running, slowly stream in the olive oil until just combined. Stir in the salt, pepper, and crushed red pepper flakes. Taste and adjust seasoning as needed.
- Marinate the Chicken: Place the chicken thighs in a bowl or dish and pour 1/4 cup of the chimichurri over them. Toss to coat evenly. Cover and refrigerate for at least 30 minutes or overnight for more flavor. Meanwhile, prepare the couscous.
- Make the Couscous Salad: In a large bowl, toss the cooked couscous with 1/4 cup chimichurri. Add the halved cherry tomatoes, crumbled feta cheese, chopped chives, and a pinch each of salt and pepper. Mix well and let it sit to allow flavors to meld.
- Preheat the Grill: When ready to cook, preheat your grill to high heat, allowing it to heat for 10 to 15 minutes to ensure it’s properly hot.
- Grill the Chicken: Place the marinated chicken thighs on the grill and cook for about 5 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken and let it rest for 5 minutes to retain juices.
- Serve: Plate the grilled chicken with a generous serving of the couscous salad. Drizzle additional chimichurri over the chicken as desired for extra flavor.
Notes
- Marinate the chicken overnight for deeper flavor and better tenderness.
- Use boneless, skinless chicken thighs for quicker grilling and juicier results.
- This recipe works well with grilled chicken breasts if preferred; adjust cooking time accordingly.
- For a gluten-free version, substitute couscous with quinoa or cauliflower rice.
- Leftover couscous salad keeps well refrigerated for up to two days and tastes even better after marinating.
- Make sure the grill is hot before adding chicken to prevent sticking and ensure a nice char.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
