Chimichurri Grilled Chicken with Couscous Salad Recipe

If you’re craving a fresh, flavorful dinner that’s easy to pull together but feels like a treat, you’re going to love this Chimichurri Grilled Chicken with Couscous Salad Recipe. It’s packed with vibrant herbs and bright, tangy flavors from the chimichurri, paired with a light couscous salad that complements the smoky grilled chicken perfectly. Trust me, once you try this combo, it’ll become your go-to dinner for any night you want something healthy and satisfying without a million steps.

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Ingredients & Why They Work

The ingredients in this Chimichurri Grilled Chicken with Couscous Salad Recipe are simple but thoughtfully chosen to create harmony on your plate. The fresh herbs are the stars of the chimichurri, giving it that punchy, bright flavor. I always recommend grabbing fresh garlic, herbs, and good olive oil since they elevate your dish immensely. Plus, using chicken thighs keeps everything juicy and flavorful.

• Fresh cilantro: Adds a fresh, citrusy note that brightens the chimichurri beautifully.
• Fresh parsley: Balances the cilantro with a grassy, slightly peppery flavor that’s essential for authentic chimichurri.
• Fresh oregano: Provides earthiness and depth — fresh oregano is much more vibrant than dried.
• Garlic: Minced finely, it packs a punch without overpowering the herbs.
• Red wine vinegar: Brings the acidity needed to cut through the richness of the olive oil and chicken.
• Olive oil: Use a good quality extra-virgin olive oil for smoothness and to bind the chimichurri ingredients.
• Salt and pepper: Seasoning is key to bring out brightness and balance in the marinade.
• Crushed red pepper flakes: Just a hint of heat to keep things interesting.
• Chicken thighs: Juicy and flavorful, thighs hold up well on the grill and absorb the marinade wonderfully.
• Cooked couscous: Light and fluffy, couscous acts as a great base to soak up the chimichurri flavors in the salad.
• Cherry tomatoes: Sweet and juicy, they offer pops of freshness and color.
• Feta cheese: Salty and creamy, it adds a lovely contrast to the herbs and veggies.
• Chopped chives: A mild onion flavor to finish the couscous salad with a subtle kick.

Make It Your Way

What I really love about this Chimichurri Grilled Chicken with Couscous Salad Recipe is how flexible it is—you can tweak it to suit your mood or pantry. I often swap chicken thighs for breasts if I want a leaner option or add extra veggies to the couscous salad for more crunch and color. Don’t be afraid to make it your own.

• Variation: Sometimes I add grilled bell peppers or cucumbers to the couscous salad to boost veggies and texture — it’s a nice way to stretch the salad further.
• Dietary tweak: For a dairy-free version, skip the feta or substitute with diced avocado for creaminess.
• Heat level: Increase crushed red pepper flakes or add a dash of hot sauce in your chimichurri if you like it spicy.

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

Step 1: Whip Up the Vibrant Chimichurri Sauce

Start by adding fresh parsley, cilantro, oregano, and garlic into your food processor. Pulse them a few times—you want small chopped pieces, not a puree. Then add the red wine vinegar and pulse once more to blend. With the processor running, slowly drizzle in the olive oil until it’s just combined. Finally, stir in salt, pepper, and red pepper flakes. This sauce is where all the flavor magic happens, so taste it and adjust seasoning if needed. Make sure the herbs are fresh and bright; that makes all the difference.

Step 2: Marinate the Chicken

Place your chicken thighs in a bowl and pour about ¼ cup of chimichurri over them. Toss well to coat each piece thoroughly. Cover and pop it in the fridge for at least 30 minutes, but honestly, overnight marinating amps the flavor even more. This step is non-negotiable if you want juicy, flavorful meat that sings with herbaceous charm.

Step 3: Make the Couscous Salad While the Chicken Marins

While the chicken is soaking up those flavors, cook your couscous according to package instructions. Once cooled slightly, toss the couscous with ¼ cup of chimichurri. Add halved cherry tomatoes, crumbled feta, and chopped chives. Season lightly with salt and pepper and mix everything well. This salad tastes even better if you let it sit while you grill the chicken, so the flavors get to mingle.

Step 4: Fire Up the Grill and Cook the Chicken

Your grill should be nice and hot—let it preheat on high for 10 to 15 minutes to get those gorgeous sear marks. Grill the chicken thighs about 5 minutes per side, or until the internal temperature hits 165°F. Don’t rush this part because proper grilling locks in the juices and delivers that smoky, charred flavor. Once off the grill, let the chicken rest for 5 minutes to keep it tender and juicy.

Step 5: Serve It Up with Extra Chimichurri Drizzle

Plate the grilled chicken alongside your couscous salad and drizzle any leftover chimichurri sauce over the top. This finishing touch brightens the dish and ties everything together beautifully. Now it’s time to dig in!

How to Serve Chimichurri Grilled Chicken with Couscous Salad Recipe

Garnishes

For garnishes, I love tossing a few extra fresh parsley leaves or chives on top just before serving. A wedge of lemon on the side is also a nice touch—it gives diners the option to add a fresh citrus burst. Plus, a light sprinkle of flaky sea salt over the chicken can really elevate the final presentation and flavor.

Side Dishes

This Chimichurri Grilled Chicken with Couscous Salad Recipe is quite a satisfying meal on its own, but if you want to add sides, I’d suggest grilled veggies like zucchini or asparagus to keep with that smoky theme. A simple green salad with lemon vinaigrette or even some warm pita bread on the side can round out the meal beautifully.

Creative Ways to Present

For a dinner party, I sometimes serve the chicken sliced over a bed of couscous salad on large platters, garnished with edible flowers or pomegranate seeds for pops of color. You could also wrap warm chicken and couscous in flatbreads for a fun, hand-held option. It’s a great way to turn this recipe into a fresh, festive centerpiece!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the grilled chicken and couscous salad separate if you can—it helps maintain texture, especially for the couscous. When you’re ready to eat, the chicken reheats beautifully and the salad stays fresh and vibrant.

Freezing

I’ve frozen leftover marinated chicken (before grilling) successfully a few times. It freezes well and you can thaw overnight before cooking. However, I don’t recommend freezing the couscous salad since the texture changes and it can get mushy when defrosted.

Reheating

To reheat the grilled chicken, I like using a low heat oven or skillet with a splash of water or broth to keep it moist. Avoid microwaving if possible, as it can dry out the chicken. The couscous salad is best enjoyed cold or at room temperature—give it a quick toss and maybe a little extra chimichurri drizzle before serving.

FAQs

Final Thoughts

This Chimichurri Grilled Chicken with Couscous Salad Recipe is one of those dishes I turn to whenever I want a dinner that feels special but is totally doable. It’s fresh, colorful, and packed with flavor—and you really don’t need to be a grill master to nail it. I can’t recommend it enough for anyone who loves bright, vibrant meals that bring a little joy to everyday cooking. Give it a try and let me know how much you love it!

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