Description
This Chimichurri Grilled Chicken with Couscous Salad recipe features juicy, herbaceous chicken thighs marinated in a vibrant chimichurri sauce, paired with a fresh and flavorful couscous salad mixed with cherry tomatoes, feta cheese, and chives. Perfect for a flavorful and balanced meal that combines South American flair with Mediterranean-inspired sides.
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 (reserved from marinade)
- 1 cup cherry tomatoes, halved
- 1/3 cup crumbled feta cheese
- 3 tablespoons chopped chives
- Pinch of salt and pepper to taste
Instructions
- Prepare Chimichurri Sauce: Combine parsley, cilantro, oregano, and minced garlic in a food processor and pulse until the herbs are finely chopped but still slightly textured. Add red wine vinegar and pulse once more. With the processor running, gradually stream in olive oil until just combined. Stir in salt, pepper, and crushed red pepper flakes. Taste and adjust seasoning if necessary.
- Marinate the Chicken: Place chicken thighs in a bowl or dish and pour 1/4 cup of the prepared chimichurri sauce over them. Toss to coat thoroughly, cover, and refrigerate to marinate 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 chimichurri sauce. Add halved cherry tomatoes, crumbled feta cheese, chopped chives, and a pinch of salt and pepper. Mix well and allow flavors to meld.
- Preheat the Grill: Preheat your grill to high heat and allow it to heat for 10 to 15 minutes to ensure it’s properly hot for grilling chicken.
- Grill the Chicken: Place the marinated chicken thighs on the grill and cook approximately 5 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit. Remove from the grill and let rest for 5 minutes to retain juices.
- Serve: Plate the grilled chicken alongside the couscous salad and drizzle with any remaining chimichurri sauce for extra flavor. Enjoy your vibrant, herb-infused meal!
Notes
- Marinate chicken overnight for deeper flavor infusion.
- If fresh herbs aren’t available, use a mix of dried but reduce quantity by half.
- Couscous can be substituted with quinoa or bulgur for different texture.
- Use boneless, skinless chicken thighs for quicker cooking and less flare-ups on the grill.
- Leftover chimichurri sauce keeps well refrigerated for up to one week.
- For a spicier kick, increase red pepper flakes gradually.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
