Description
This Chimichurri Grilled Chicken with Couscous Salad is a vibrant and flavorful dish featuring tender marinated chicken thighs grilled to perfection and served alongside a fresh couscous salad tossed with tangy chimichurri, cherry tomatoes, feta, and chives. Perfect for a healthy, easy dinner with a refreshing South American twist.
Ingredients
Units
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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 sauce
- 1 cup cherry tomatoes, halved
- 1/3 cup crumbled feta cheese
- 3 tablespoons chopped chives
- Pinch of salt and pepper
Instructions
- Prepare Chimichurri Sauce: Combine parsley, cilantro, oregano, and minced garlic in a food processor and pulse until small leaves and pieces remain. Add the red wine vinegar and pulse once more. While the processor runs, slowly stream in olive oil until just combined. Stir in salt, pepper, and crushed red pepper flakes. Taste and adjust seasoning as needed.
- Marinate Chicken: Place chicken thighs in a bowl or dish and pour 1/4 cup of the chimichurri sauce over them. Toss to coat the chicken evenly. Cover the bowl and refrigerate for at least 30 minutes or overnight for deeper flavor.
- Prepare Couscous Salad: Toss cooked couscous with 1/4 cup chimichurri sauce, then add halved cherry tomatoes, crumbled feta, chopped chives, and a pinch of salt and pepper. Mix well and let it sit to allow flavors to meld.
- Preheat Grill: Heat the grill to high and let it warm up for 10 to 15 minutes.
- Grill Chicken: Place marinated chicken thighs on the grill and cook about 5 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit. Remove from grill and let rest for 5 minutes.
- Serve: Plate the grilled chicken alongside the couscous salad, and drizzle with additional chimichurri sauce as desired. Enjoy immediately.
Notes
- For juicier chicken, marinate overnight instead of 30 minutes.
- If you don’t have a grill, chicken can be cooked on a stovetop grill pan or baked in the oven at 400 degrees Fahrenheit for 20-25 minutes.
- Use fresh herbs for the chimichurri for the best flavor; dried herbs will alter the taste significantly.
- Adjust crushed red pepper flakes according to your desired spice level.
- The couscous salad improves in flavor if allowed to rest for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
