Grilled Chimichurri Chicken with Couscous Salad.
This chimichurri grilled chicken is charred and smoky and served with a refreshing couscous salad with feta and tomatoes. Delicious!
Say hello to your new favorite dinner!
OH MY WORD.
This chicken is tender and delicious. The couscous salad is refreshing and complements the chicken perfectly. It’s such a wonderful summer meal to make!
We can’t get enough.
Just look at that vibrant green! Now this is how I like to eat color.
I love how this recipe does double duty.
You make the chimichurri and use it for both the chicken and the couscous, adding so much ridiculous flavor. You can make the chimichurri ahead of time too, so this can come together super fast.
So easy too!
This chimichurri is one I’ve shared on the blog for ages! I first made this flank steak with chimichurri years ago and it’s a huge favorite. I use the chimichurri all the time for all sorts of recipes, and it’s fantastic on grilled chicken.
To start, I marinate the chicken (I like to use thighs, but you can use breasts or a mix!) in a bit of the chimichurri for at least 30 minutes or so. This adds LOTS of flavor.
While that marinates, I cook the couscous and stir some chimichurri into that too! How fun, right?
Much like I do with these garden quinoa bowls.
The rest of the couscous salad comes together easily. Think tomatoes, feta and chives for lots of fresh, summer taste that is bright and crispy. This is one of those grain salads that is delicious eaten right away and may get better as it sits in the fridge overnight too. Leftovers for the win!
Side note: I make the couscous part of this constantly. Like CONSTANTLY. Sometimes I make the couscous for lunches throughout the week!
Then it comes to grilling the chicken. Which is so easy. Just… toss it on the grill! Grill it for five or so minutes per side. Let it rest, then slice!
So easy, so simple and so incredible!
I like to use the extra chimichurri for drizzling and dipping when serving the dish. I also love to grill some sourdough on the side here – or just grill sourdough a few days later to soak up the extra chimichurri.
You can throw the chicken right in the couscous, sort of like a grain bowl. Eat the couscous on the side – whatever you’d like.
It’s a delicious dish that everyone adores!
Chimichurri Grilled Chicken with Couscous Salad
Chimichurri Grilled Chicken with Couscous Salad
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
- 2 cups cooked couscous
- ¼ cup chimichurri
- 1 cup cherry tomatoes, halved
- ⅓ cup crumbled feta cheese
- 3 tablespoons chopped chives
- Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed.
- Place the chicken in a bowl or dish and pour ¼ cup chimichurri over it. Toss the coat the chicken. Cover and place in the fridge, marinating it for at least 30 minutes or even overnight. While the chicken is marinating, I cook the couscous.
- To make the couscous salad, toss the cooked couscous with ¼ cup chimichurri. Add the tomatoes, feta and chives along with a pinch of salt and pepper. Toss well. This gets better as it sits!
- When ready to grill the chicken, preheat the grill to high. Let it heat for 10 to 15 minutes.
- Grill the chicken about 5 minutes per side, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes.
- Serve the chicken with the couscous salad and the extra chimichurri for drizzling!
Did you make this recipe?
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8 Comments on “Grilled Chimichurri Chicken with Couscous Salad.”
We made this for dinner last week and have already made the couscous portion again for lunches this week, though I did have to adjust the chimichurri sauce a bit to accommodate the cilantro hater in the house. The couscous especially was just so easy and great for summer. We also had an extra ear of corn and threw that into the couscous as well, which was a great addition.
We made this and loved it!!!! Making it again next week. :) thank you!!
This recipe is AMAZING! It was so fresh and flavorful! I will definitely be making this again!!!
I love the chimichurri sauce!! It was so good with everything. My husband is the griller in our house so this works out well. I do the marinating and he grills it. Another one that my daughter even ate! Will definitely make again.
If you can’t find fresh oregano can you use dried?
Is the couscous salad supposed to be served warm or cold?
either, your preference!
This meal is such a delicious crowd-pleaser and really impressive to serve (even though it’s pretty simple!). The flavors of the couscous and chimichurri are delicious—will definitely make again and again! All in all (from beginning chimichurri to marinating to eating) the process was about an hour but was easy to multitask in between.