Chimichurri Grilled Chicken with Couscous Salad Recipe

If you’re craving something fresh, vibrant, and packed with flavor, I’ve got just the thing for you: my Chimichurri Grilled Chicken with Couscous Salad Recipe. This dish combines juicy, herb-packed grilled chicken with a light and zesty couscous salad that’ll have you coming back for seconds (and thirds). Trust me, once you try this, it’ll become your go-to when you want an easy summer dinner—or a meal that impresses without stress.

this …

Ingredients & Why They Work

Each ingredient in this Chimichurri Grilled Chicken with Couscous Salad Recipe plays a starring role. The fresh herbs in the chimichurri bring brightness, while the couscous acts as a perfect base that soaks up the flavors. Let’s chat about these key players so you know exactly why you want them in your cart.

• Fresh cilantro: Adds a vibrant, citrusy note that’s essential for authentic chimichurri flavor.
• Fresh parsley: Brings a mild, fresh undertone and balances out the stronger herbs.
• Fresh oregano: Contributes a slightly peppery, aromatic depth.
• Garlic cloves: Minced fresh for punchy savoriness in the sauce.
• Red wine vinegar: Provides the acidic tang that makes chimichurri so lively.
• Olive oil: A smooth base that ties the sauce ingredients together.
• Salt, pepper, and crushed red pepper flakes: Seasoning trifecta that punches up flavor and adds just a touch of heat.
• Chicken thighs: Juicy and forgiving on the grill, they soak up marinade beautifully for tender results.
• Cooked couscous: Fluffy grains that absorb chimichurri and mix-ins perfectly.
• Cherry tomatoes: Sweet bursts that contrast the herbs and bring freshness.
• Crumbled feta cheese: Adds creaminess and a salty surprise when tossed into the salad.
• Chopped chives: Mild oniony note to finish off the salad with subtle zing.

Make It Your Way

I love making this Chimichurri Grilled Chicken with Couscous Salad Recipe my own depending on the season or what’s in my fridge. You can easily swap herbs or add extras—this recipe welcomes your personal touch.

• Variation: I sometimes swap the chicken thighs for boneless breasts if I’m in a rush, though thighs stay juicier.
• Spice it up: Add a dash more red pepper flakes if you want some heat—just be careful not to overpower the fresh herbs.
• Vegetarian twist: Skip the chicken and toss extra veggies into the couscous for a filling salad that shines with chimichurri.
• Seasonal swaps: In winter, roasted sweet potatoes work great alongside the salad when grilled options feel less appealing.

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

Step 1: Whipping Up the Chimichurri Magic

Start by pulsing fresh cilantro, parsley, oregano, and garlic in a food processor until they’re finely chopped but still have a slight texture—beautifully rustic, not too smooth. Add in the red wine vinegar and give it a quick pulse. While the machine runs, slowly drizzle in olive oil to help everything come together into a vibrant sauce. Finish with salt, pepper, and just a pinch of crushed red pepper flakes. Taste it—chimichurri is all about balance, so adjust as you like. This fresh sauce is going to be your chicken’s best friend!

Step 2: Marinate and Chill

Place your chicken thighs in a shallow bowl or dish, then pour about ¼ cup of chimichurri over them. Toss firmly so every piece gets coated with that herby, garlicky goodness. Cover the dish and into the fridge it goes for at least 30 minutes—overnight if you can swing it. I’ve learned from experience that even a short marinade makes a big difference in flavor and moisture.

Step 3: Preparing the Couscous Salad

While your chicken marinates, it’s the perfect time to cook the couscous. Once cooled, toss it with another ¼ cup of chimichurri, then fold in juicy cherry tomatoes, salty feta, and the bright bite of chopped chives. I like to add a pinch of salt and pepper too. Give it a good toss and let it sit for a bit—this salad gets even tastier when the flavors mingle.

Step 4: Grill to Perfection

Preheat your grill to high heat—you want it nice and hot, so let it warm for 10-15 minutes. That sizzle is what locks in juiciness. Grill the chicken about 5 minutes per side, or until the internal temperature hits 165°F. Resist the urge to poke or rearrange too much—leave it be for a beautiful char. After grilling, let the chicken rest for 5 minutes so juices redistribute. Trust me, this rest makes all the difference between juicy and dry.

Step 5: Plate It Up and Drizzle Away

Serve the tender, herb-scented chicken over a generous scoop of couscous salad with a little extra chimichurri drizzled on top. It’s colorful, bright, and absolutely mouthwatering—perfect for sharing or savoring solo.

How to Serve Chimichurri Grilled Chicken with Couscous Salad Recipe

Garnishes

I often top the dish with an extra sprinkle of chopped fresh parsley or a few chili flakes, depending on my mood. A wedge of lemon on the side is my secret weapon — a quick squeeze adds just the right brightness that brings all the flavors alive.

Side Dishes

This recipe stands wonderfully on its own, but if you want some sides, grilled veggies like zucchini or asparagus pair beautifully. Or maybe a simple green salad with vinaigrette if you want to keep things light and fresh.

Creative Ways to Present

For a weekend cookout, I love serving this recipe family-style on a large platter with wedges of grilled bread to sop up leftover chimichurri. It looks vibrant and inviting, and everyone digs in together—always makes for a great dinner vibe!

Make Ahead and Storage

Storing Leftovers

I store leftover grilled chicken and couscous salad separately in airtight containers in the fridge. This keeps textures intact—especially the couscous, which can get soggy if mixed with chicken too early.

Freezing

I’ve frozen the marinated chicken (before grilling) successfully, which makes prep for a later meal super easy. Just thaw in the fridge overnight before grilling. The couscous salad is best fresh, though, so I don’t recommend freezing it.

Reheating

To reheat chicken leftovers, I gently warm them in a skillet over medium heat with a splash of water or olive oil to avoid drying out. The couscous salad tastes great cold or just at room temperature, so no reheating needed there.

FAQs

Final Thoughts

This Chimichurri Grilled Chicken with Couscous Salad Recipe has become one of my absolute favorites for its freshness, simplicity, and those layers of flavor that feel both comforting and exciting. I promise, if you give it a shot, you’ll be hooked too. It’s a dish that’s equally perfect for casual dinners or when impressing friends without spending hours in the kitchen. So go ahead—fire up your grill, get that chimichurri going, and savor every bite. You’re going to love it!

Print