Description
This Chimichurri Grilled Chicken with Couscous Salad is a vibrant and flavorful meal featuring juicy marinated chicken thighs grilled to perfection, paired with a refreshing couscous salad tossed in zesty chimichurri sauce, cherry tomatoes, feta cheese, and chives. A perfect dish for a satisfying lunch or dinner with a bright and fresh South American flair.
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 sauce
- 1 cup cherry tomatoes, halved
- 1/3 cup crumbled feta cheese
- 3 tablespoons chopped chives
- Pinch of salt and pepper
Instructions
- Make Chimichurri Sauce: Combine parsley, cilantro, oregano, and minced garlic in a food processor and pulse until finely chopped but not pureed. Add red wine vinegar and pulse once. With the processor running, slowly stream in olive oil until the mixture is 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 well to coat evenly. Cover and refrigerate for at least 30 minutes or up to overnight for enhanced flavor.
- Prepare Couscous Salad: In a large bowl, toss cooked couscous with 1/4 cup chimichurri sauce. Add halved cherry tomatoes, crumbled feta, chopped chives, and a pinch of salt and pepper. Mix thoroughly. Allow the salad to rest so flavors meld.
- Preheat Grill: Preheat your grill to high heat and let it heat for 10 to 15 minutes to ensure a good sear.
- Grill Chicken: Place marinated chicken thighs on the hot 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 to retain juices.
- Serve: Plate the grilled chicken alongside the couscous salad. Drizzle additional chimichurri over the chicken for extra flavor and serve immediately.
Notes
- For a milder chimichurri, reduce or omit crushed red pepper flakes.
- Chicken thighs can be substituted with boneless, skinless chicken breasts but may require shorter grilling time to prevent dryness.
- Marinating overnight intensifies the flavor but 30 minutes is sufficient for a quick option.
- If you don’t have a grill, you can cook the chicken under a broiler or in a grill pan on the stovetop.
- Use fresh herbs for the chimichurri sauce to ensure vibrant flavor.
- The couscous salad can be made in advance and stored in the fridge as flavors improve over time.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
