Description
This Chimichurri Grilled Chicken with Couscous Salad recipe features tender chicken thighs marinated in fresh and vibrant chimichurri sauce, grilled to perfection, and served alongside a bright couscous salad tossed with tomatoes, feta, and chives. It’s a flavorful and colorful meal perfect for a healthy dinner or weekend gathering.
Ingredients
Units
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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 sauce
- 1 cup cherry tomatoes, halved
- 1/3 cup crumbled feta cheese
- 3 tablespoons chopped chives
Instructions
- Prepare the Chimichurri Sauce: Combine the parsley, cilantro, oregano, and minced garlic in a food processor. Pulse until small leaves and pieces remain. Add the red wine vinegar and pulse once more. With the processor running, slowly stream in the olive oil and mix until just combined. Stir in salt, pepper, and crushed red pepper flakes. Taste and adjust seasoning if needed.
- Marinate the Chicken: Place the chicken thighs in a bowl or dish and pour 1/4 cup of the chimichurri sauce over them. Toss to coat evenly. Cover and refrigerate, marinating for at least 30 minutes or up to overnight for maximum flavor infusion.
- Prepare the Couscous Salad: In a separate bowl, toss the cooked couscous with 1/4 cup chimichurri sauce. Add the halved cherry tomatoes, crumbled feta cheese, chopped chives, and a pinch of salt and pepper. Mix well to combine. Refrigerate until ready to serve; the salad improves as it sits.
- Preheat the Grill: When ready to cook, preheat your grill to high heat and let it heat for 10 to 15 minutes to ensure a hot cooking surface.
- Grill the Chicken: Place the marinated chicken thighs on the grill. Cook for about 5 minutes on each 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 extra chimichurri sauce over the top. Enjoy your vibrant, flavorful meal!
Notes
- Marinate the chicken overnight for deeper flavor if time permits.
- Adjust the amount of crushed red pepper flakes in the chimichurri to control spiciness.
- The couscous salad can be made ahead and stored in the refrigerator for up to 2 days.
- Use boneless, skinless chicken thighs for quicker cooking and easy grilling.
- If you don’t have a grill, you can cook the chicken on a grill pan or under the broiler in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
