Chimichurri Grilled Chicken with Couscous Salad Recipe

I’m so excited to share this Chimichurri Grilled Chicken with Couscous Salad Recipe with you today because it’s one of those dishes that feels fancy but comes together so easily. The bright, herbaceous chimichurri elevates juicy grilled chicken thighs, and paired with a fresh couscous salad, it’s an absolute crowd-pleaser. Seriously, once you try it, you’ll want to make it again and again—it hits all the right notes of flavor, texture, and freshness!

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Ingredients & Why They Work

Each ingredient in this Chimichurri Grilled Chicken with Couscous Salad Recipe has a job to do, from fresh herbs that brighten the dish to the tender chicken thighs that soak up every bit of flavor. When shopping, I like to pick the freshest herbs I can find—especially cilantro and parsley—as they’re the stars here.

• Fresh cilantro: Adds a citrusy brightness that’s essential to authentic chimichurri.
• Fresh parsley: Balances cilantro’s punch with a mellow, grassy note.
• Fresh oregano: Gives an earthy depth reminiscent of traditional Argentine chimichurri.
• Garlic cloves: Mellow when pureed but punchy enough to keep every bite flavorful.
• Red wine vinegar: Adds the necessary tang that lifts the chimichurri’s herbs.
• Olive oil: Smooths out the sauce and helps coat the chicken beautifully.
• Salt and pepper: Essential seasonings to enhance all flavors.
• Crushed red pepper flakes: Adds a subtle heat that wakes up your taste buds without overwhelming.
• Chicken thighs: My favorite cut here because they stay juicy and grill up perfectly.
• Cooked couscous: Acts as a light, fluffy base that easily soaks up chimichurri dressing.
• Cherry tomatoes: Burst with sweetness and freshness, keeping the salad lively.
• Crumbled feta cheese: Salty and creamy, it adds a lovely contrast to the herbs.
• Chopped chives: Mild onion flavor that brightens the salad’s profile.

Tweak to Your Taste

I’ve played around with this Chimichurri Grilled Chicken with Couscous Salad Recipe quite a bit, and the best part is how easy it is to customize. You can dial up the heat, go green with extra herbs, or swap the chicken to something leaner if that’s your thing.

• Variation: I sometimes swap chicken thighs for boneless, skinless chicken breasts if I’m short on time, though thighs will always be my go-to for juiciness.
• Herb Swap: Tried adding mint for a fresher twist in summer, and it made the salad amazing.
• Heat Level: Feel free to add more crushed red pepper flakes or even a dash of hot sauce in the chimichurri to bump up the spice.
• Grain Alternative: Quinoa or bulgur works well instead of couscous if you want gluten-free.

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

Step 1: Whip Up That Incredible Chimichurri

Grab your food processor and toss in the fresh parsley, cilantro, oregano, and minced garlic. Pulse it until you see small bits, not a puree—you want some texture. Then pour in the red wine vinegar and pulse just once. With the motor running, slowly drizzle in the olive oil until everything is just combined. Stir in salt, pepper, and the crushed red pepper flakes and give it a taste—adjust seasoning as you like. This sauce is the magic that makes the chicken sing!

Step 2: Marinate the Chicken

Place your chicken thighs in a bowl or shallow dish and pour about a quarter cup of that chimichurri over them. Toss to coat all the pieces evenly, then cover and pop it in the fridge. I usually let mine marinate for at least 30 minutes, but if you can swing it, overnight is even better. The longer it soaks, the more the flavors develop.

Step 3: Make the Couscous Salad

While your chicken chills, cook your couscous according to package instructions. Once it’s fluffy and cool enough to handle, toss it with a quarter cup of chimichurri, halved cherry tomatoes, crumbled feta cheese, and chopped chives. Add a pinch of salt and pepper and mix everything gently. Fun fact: letting this salad sit for a bit helps the flavors meld, making it even tastier at serving time.

Step 4: Grill to Perfection

Preheat your grill to high heat; this usually takes about 10 to 15 minutes. Place the marinated chicken thighs on the grill and cook roughly 5 minutes per side. Look for those beautiful grill marks and make sure the internal temperature reaches 165°F. I always recommend using a meat thermometer to avoid overcooking. Once done, let the chicken rest for about 5 minutes—this keeps it juicy and lets the juices redistribute.

Step 5: Serve and Enjoy!

Plate your gorgeous grilled chicken alongside a generous scoop of the couscous salad. Don’t forget to drizzle a little extra chimichurri on top for that herbaceous punch. Trust me, this combo will have you hooked from the first bite.

How to Serve Chimichurri Grilled Chicken with Couscous Salad Recipe

Garnishes

I like to sprinkle extra chopped fresh parsley or cilantro right before serving—just a light dusting brightens the plate and freshens up each forkful. A lemon wedge on the side also never hurts if someone wants a little extra zing.

Side Dishes

Since the couscous salad is already there, I usually keep sides simple—think grilled veggies like asparagus or zucchini tossed with olive oil and sea salt. A crisp green salad with lemon vinaigrette pairs nicely too for an easy, balanced meal.

Creative Ways to Present

For dinner parties, I love serving the chicken sliced over a big platter of the couscous salad, garnished with edible flowers or fresh herb sprigs for a pop of color. It looks stunning and allows guests to help themselves buffet-style.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover chicken and couscous salad separately in airtight containers in the fridge. This keeps textures intact and flavors fresh for up to 3 days.

Freezing

While I haven’t personally frozen the couscous salad (it tends to get soggy), the grilled chicken thighs freeze beautifully. Wrap them tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To keep chicken moist, I reheat it gently in the oven at 275°F, covered with foil, until warmed through—usually about 10-15 minutes. The couscous salad tastes best served cold or room temperature, so no reheating needed there.

FAQs

Final Thoughts

This Chimichurri Grilled Chicken with Couscous Salad Recipe has been a go-to for me when I want a meal that’s effortless yet full of personality. The balance of herbs, spice, and roastiness is something I always find myself craving. If you try it, I bet it’ll earn a place at your table too—one of those recipes you want to share with all your friends and family. Happy grilling!

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