Description
Chimichurri Grilled Chicken with Couscous Salad is a vibrant and flavorful dish combining tender grilled chicken marinated in fresh herb chimichurri sauce, served alongside a refreshing couscous salad mixed with cherry tomatoes, feta cheese, and chives. Perfect for a healthy and satisfying meal that is easy to prepare and full of bold flavors.
Ingredients
Units
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
- 1 cup cherry tomatoes, halved
- 1/3 cup crumbled feta cheese
- 3 tablespoons chopped chives
- Pinch of salt
- Pinch of pepper
Instructions
- Prepare Chimichurri Sauce: Combine the parsley, cilantro, oregano, and minced garlic in a food processor. Pulse until the herbs are finely chopped but still have small leaves. Add the red wine vinegar and pulse once more. With the processor running, slowly stream in olive oil and mix until combined. Stir in salt, pepper, and crushed red pepper flakes. Taste and adjust seasoning if needed.
- Marinate Chicken: Place the 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 and refrigerate, marinating for at least 30 minutes or up to overnight for more flavor.
- Prepare Couscous Salad: In a large bowl, toss the cooked couscous with 1/4 cup of chimichurri sauce. Add halved cherry tomatoes, crumbled feta cheese, and chopped chives. Season with a pinch of salt and pepper, then toss well. Let it sit to blend flavors.
- Preheat Grill: When ready to cook, preheat your grill to high heat and allow it to heat for 10 to 15 minutes to ensure a hot cooking surface.
- Grill Chicken: Place the marinated chicken thighs on the hot grill. Cook about 5 minutes per side or until an internal temperature of 165 degrees Fahrenheit is reached to ensure the chicken is fully cooked and juicy.
- Rest and Serve: Remove the grilled chicken and let it rest for 5 minutes to redistribute juices. Serve the chicken alongside the couscous salad, with extra chimichurri sauce drizzled on top for added flavor.
Notes
- For best results, marinate the chicken overnight to enhance flavor.
- Use bone-in chicken thighs for juicier meat but adjust grilling time accordingly.
- Couscous salad can be made a few hours ahead; flavors deepen as it sits.
- If you don’t have a grill, the chicken can be cooked on a stovetop grill pan or baked in the oven at 400°F for 20-25 minutes.
- Adjust crushed red pepper flakes to control the heat level of the chimichurri sauce.
- Fresh herbs are key to vibrant chimichurri; avoid dried substitutes if possible.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
