Chimichurri Grilled Chicken with Couscous Salad Recipe

If you’re craving a meal that’s bursting with fresh flavors and is surprisingly simple to pull together, I’ve got just the thing for you. This Chimichurri Grilled Chicken with Couscous Salad Recipe is one of those dishes that feels a little fancy but actually comes together quickly and easily — perfect for weeknights or weekend gatherings. Think juicy, herb-packed grilled chicken paired with a bright, tangy couscous salad that’s loaded with cherry tomatoes, crumbled feta, and a little kick from chimichurri. Trust me, once you try this, it’ll be on regular rotation. Let me walk you through everything so you can nail it every time!

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Ingredients & Why They Work

What really makes this Chimichurri Grilled Chicken with Couscous Salad Recipe shine is the fresh, vibrant ingredients that work together harmoniously. The herbs in the chimichurri pack a punch, while the couscous salad is the perfect cool, tangy counterpart to the warm, juicy chicken. When shopping, I always hunt for the freshest herbs and ripe cherry tomatoes — they make all the difference!

• Cilantro: Adds bright, zesty notes that brighten the chimichurri; fresh is best to maximize flavor.
• Parsley: Brings earthiness and balances the sharpness of cilantro and oregano.
• Oregano: Provides that classic chimichurri aroma with a hint of warmth.
• Garlic: Essential for that kick in the chimichurri – always use fresh minced garlic for best results.
• Red Wine Vinegar: Adds acidity and tang, cutting through the richness of olive oil and chicken.
• Olive Oil: Quality extra virgin olive oil makes the chimichurri silky and smooth.
• Chicken Thighs: I love thighs here for juiciness and tenderness on the grill; they soak up marinade beautifully.
• Cooked Couscous: A quick-cooking grain that’s perfect for absorbing chimichurri flavors in the salad.
• Cherry Tomatoes: Sweet and juicy, they add freshness and a pleasant pop in the salad.
• Feta Cheese: The salty creaminess balances the herbs and vinegar in both the chicken and salad.
• Chives: A mild onion note that adds subtle complexity to the salad.

Tweak to Your Taste

I always encourage you to make this Chimichurri Grilled Chicken with Couscous Salad Recipe your own. Sometimes I add a squeeze of fresh lemon to the chimichurri for extra brightness, or swap chicken thighs for breasts if you prefer leaner meat. Feel free to toss in other veggies you love or even some toasted nuts for crunch in the salad.

• Add Avocado: I sometimes slice avocado into the salad—it adds creaminess and pairs beautifully with the chimichurri’s tang.
• Make it Spicier: Crushed red pepper flakes can be increased if you like a bit more heat, I usually add a pinch extra for that subtle kick.
• Use Different Grains: Couscous is my go-to, but quinoa or bulgur work great for variations without losing that fluffy texture.

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

Step 1: Whip Up the Fresh Chimichurri

Start by combining the parsley, cilantro, oregano, and minced garlic in a food processor, pulsing just until you get small bits but still some texture — I love when it’s a little rustic instead of a smooth paste. Then add your red wine vinegar and pulse once or twice more to combine. While the processor is running, stream in the olive oil slowly to emulsify the sauce. Finally, stir in salt, pepper, and crushed red pepper flakes. Taste and add more seasoning if you like – it’s all about balance and freshness here.

Step 2: Marinate the Chicken

Place your chicken thighs in a bowl or dish, pour about a quarter cup of chimichurri over them, and toss until all pieces are well coated. Cover and pop this in the fridge to marinate for at least 30 minutes—you can even prep it the night before for deeper flavor. I’ve found marinating longer really helps the chicken soak up that beautiful herb and garlic punch.

Step 3: Prepare the Couscous Salad

While the chicken marinates, cook your couscous according to the package instructions. As it cools a bit, toss it gently with a quarter cup of the chimichurri sauce. Then add halved cherry tomatoes, crumbled feta, chopped chives, and a pinch of salt and pepper. Toss everything to combine and set aside — this salad actually tastes even better after a little rest, letting those flavors mingle nicely.

Step 4: Fire Up the Grill and Cook the Chicken

Preheat your grill to high — give it a good 10-15 minutes to reach the perfect searing temperature. Grill your marinated chicken thighs about 5 minutes per side, turning once, until the internal temperature hits 165°F. It’s tempting to peek often, but try to keep it steady for the best sear. When done, transfer chicken to a plate and let it rest for 5 minutes to lock in those juices.

Step 5: Serve with Style

Plate the grilled chicken alongside the vibrant couscous salad. Drizzle any remaining chimichurri over the chicken for an extra herbaceous boost. This dish screams freshness and makes for a beautiful, colorful presentation that your friends and family will adore.

How to Serve Chimichurri Grilled Chicken with Couscous Salad Recipe

Garnishes

I personally love garnishing with a sprinkle of extra chopped fresh parsley or cilantro for a pop of green and freshness. Sometimes I add a wedge of lemon on the side for those who want an extra squeeze of citrus right before eating. A light drizzle of good olive oil over the salad just before serving also adds a silky finish.

Side Dishes

Though the couscous salad is already a hearty side, I often serve this with grilled vegetables like zucchini, bell peppers, or asparagus to round out the meal. A light and tangy green salad with a simple vinaigrette is also a great pairing if you want something super fresh on the side.

Creative Ways to Present

For special occasions, I like to serve the grilled chicken sliced on a wooden board with assorted olives, warm crusty bread, and bowls of couscous salad. Guests love scooping up servings family-style, and it creates an inviting, casual vibe that’s perfect for summer dinners or weekend brunches.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken and couscous salad in separate airtight containers in the fridge. This keeps textures intact—especially since couscous can get a bit mushy if sitting with chicken juices. Both keep nicely for up to 3 days, making lunch prep a breeze.

Freezing

I don’t recommend freezing the couscous salad because the fresh veggies and herbs lose their texture, but the marinated chicken thighs freeze well. Freeze the raw marinated chicken in a freezer bag for up to 3 months and thaw overnight in the fridge before grilling.

Reheating

To reheat leftover grilled chicken, gently warm it in a skillet over medium heat or in the oven wrapped loosely in foil to keep it moist. I prefer eating the couscous salad cold or at room temperature, so just grab it straight from the fridge when you’re ready.

FAQs

Final Thoughts

This Chimichurri Grilled Chicken with Couscous Salad Recipe is one of those meals that makes me smile every time I make it. It’s bright, fresh, and comforting all at once — a combination that always impresses my family and guests without any stress or fuss. I hope you find as much joy in cooking and eating it as I do. Go ahead, give it a try and watch how quickly it becomes one of your favorites too!

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