Chimichurri Grilled Chicken with Couscous Salad Recipe

If you’re on the hunt for a meal that bursts with fresh flavors yet is simple enough for a weeknight, you’re going to love this Chimichurri Grilled Chicken with Couscous Salad Recipe. It’s one of those dishes that looks fancy but comes together pretty easily—and trust me, the vibrant chimichurri combined with juicy grilled chicken and a bright couscous salad is just fan-freaking-tastic. Stick with me because I’m going to share everything you need to nail this recipe and maybe make it your new go-to!

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Ingredients & Why They Work

This Chimichurri Grilled Chicken with Couscous Salad Recipe shines because each ingredient plays a role in balancing flavor and texture. Fresh herbs like cilantro and parsley keep it lively, while the couscous acts as a light canvas for the bold chimichurri dressing. When shopping, I always recommend picking the freshest herbs you can find—they truly make the difference.

• Fresh cilantro: Adds a bright, citrusy pop—make sure it’s vibrant and not wilted.
• Fresh parsley: Brings a mild earthiness and freshness to the chimichurri.
• Fresh oregano: Offers that classic herbaceous kick traditional to chimichurri.
• Garlic: The garlic punches up the savoriness and keeps flavors grounded.
• Red wine vinegar: Provides acidity that balances the oil and herbs nicely.
• Olive oil: Use good quality extra virgin for the best flavor and smooth texture.
• Chicken thighs: I prefer thighs here because they stay juicy on the grill without drying out.
• Cherry tomatoes: Their natural sweetness pairs perfectly with the tangy chimichurri in the salad.
• Feta cheese: Adds a creamy, salty contrast that brightens the whole dish.
• Chives: A subtle oniony note that ties the couscous salad together beautifully.

Make It Your Way

One thing I really love about this Chimichurri Grilled Chicken with Couscous Salad Recipe is how easy it is to tweak for your tastes or what’s in season. Whether you want to swap out herbs, add veggies, or change up the protein, it’s all fair game—your kitchen, your rules!

• Variation: I once added grilled zucchini and fresh corn to the couscous salad for an extra summery vibe—totally delicious and colorful!
• Make it lighter: Swap chicken thighs for boneless chicken breasts if you prefer a leaner cut, just watch your grilling time to keep it juicy.
• Dietary tweak: Try this with grilled tofu or tempeh marinated in chimichurri for an awesome vegetarian version.
• Heat it up: If you love spice, add more crushed red pepper flakes or a diced jalapeño into the chimichurri—just my personal spicy kick!

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

Step 1: Whip up the fresh chimichurri sauce

Start by pulsing together the cilantro, parsley, oregano, and minced garlic in a food processor. You want the herbs chopped finely but still a little textured, not a puree. Then add red wine vinegar and pulse once more to mix. With the processor running, slowly drizzle in olive oil until everything comes together into a bright, herbaceous sauce. Don’t forget to season with salt, pepper, and crushed red pepper flakes—taste along the way! This sauce is pure magic, so get ready to double the batch next time.

Step 2: Marinate the chicken

Place your chicken thighs in a bowl or dish and pour about ¼ cup of the chimichurri over. Toss it well to coat every piece thoroughly. Cover with plastic wrap and pop it in the fridge for at least 30 minutes to let those flavors soak in. If you have the time, overnight is even better—I’ve found the chicken becomes incredibly tender and flavorful that way.

Step 3: Cook the couscous and toss the salad

While your chicken marinates, cook the couscous according to package instructions. Once cooled slightly, toss it with a tablespoon or so of chimichurri, halved cherry tomatoes, crumbled feta, and chopped chives. Add a pinch of salt and pepper, then toss well. This salad really benefits from sitting a few minutes so the flavors marry, so feel free to make it ahead.

Step 4: Grill the chicken to juicy perfection

Get your grill (or grill pan) screaming hot—about 10 to 15 minutes of preheating at high heat here. Grill your chicken for roughly 5 minutes each side, but keep an eye on it. The best way to know it’s done is to check the internal temperature—it should reach 165°F. Once off the grill, give your chicken a good 5 minutes to rest; this keeps all those juices locked in.

Step 5: Serve it up with extra chimichurri

Plate the juicy grilled chicken alongside your couscous salad and drizzle any leftover chimichurri over the chicken. That herbaceous, tangy sauce makes every bite sing, trust me. This dish works great warm or at room temperature, perfect for cozy dinners or casual summer barbecues.

How to Serve Chimichurri Grilled Chicken with Couscous Salad Recipe

Garnishes

I love topping the chicken with a little extra chopped fresh parsley or cilantro—it just amps up the green freshness visually and flavor-wise. A sprinkle of lemon zest over the couscous salad also adds a delightful zing, especially if you’re serving this in warmer months.

Side Dishes

This recipe really stands on its own, but if you want to add some veggies, grilled asparagus or a simple arugula salad with lemon vinaigrette pairs beautifully. Roasted sweet potatoes or even crispy smashed potatoes are delicious if you want a heartier meal.

Creative Ways to Present

For dinner parties, I enjoy serving the grilled chicken sliced and fanned out over a big platter of couscous salad, garnished with edible flowers and lemon wedges. It’s colorful, inviting, and lets guests serve themselves with ease.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and couscous salad separately in airtight containers in the fridge. This helps keep the couscous fresh without getting soggy from the chimichurri juices. Both stay good for about 3-4 days.

Freezing

I’ve frozen the grilled chicken after cooking (once cooled) with decent results. Wrap pieces tightly in foil or freezer bags to prevent freezer burn. The couscous salad doesn’t freeze well, unfortunately—it loses its texture.

Reheating

To reheat, I gently warm the chicken in a skillet over medium heat or in the oven to keep it from drying out. I serve the couscous salad cold or at room temp for the best texture and flavor.

FAQs

Final Thoughts

This Chimichurri Grilled Chicken with Couscous Salad Recipe has become one of my all-time favorites because it hits all the right notes: fresh, flavorful, quick, and just plain delicious. Whenever I make it, I feel like I’m treating myself without any fuss. I hope you’ll give it a try soon—with a little patience and love, your grill will be rewarded with juicy, herb-packed chicken and a salad that keeps you coming back for more. Cheers to easy meals that impress!

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