Grilled chimichurri chicken with couscous salad is a vibrant and flavorful dish that’s perfect for any occasion. Juicy, herb-marinated chicken pairs beautifully with a fresh and zesty couscous salad, creating a balanced meal that’s light, refreshing, and satisfying.
Why You’ll Love This Recipe
- Flavorful and fresh: The herbaceous chimichurri packs a punch, while the couscous salad adds brightness.
- Quick and easy: Perfect for weeknight dinners or outdoor grilling.
- Healthy and wholesome: Packed with lean protein, whole grains, and fresh vegetables.
- Customizable: Easy to adapt to your preferences or dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chimichurri Chicken:
- Chicken breasts or thighs
- Olive oil
- Garlic, minced
- Fresh parsley, chopped
- Fresh cilantro, chopped
- Red wine vinegar
- Oregano (dried or fresh)
- Red pepper flakes (optional, for heat)
- Salt
- Black pepper
For the Couscous Salad:
- Couscous (pearl or regular)
- Cherry tomatoes, halved
- Cucumber, diced
- Red onion, finely chopped
- Fresh parsley or mint, chopped
- Lemon juice
- Olive oil
- Salt
- Black pepper
Directions
Prepare the Chimichurri Marinade:
- Mix the chimichurri:
- In a bowl, whisk together olive oil, minced garlic, parsley, cilantro, red wine vinegar, oregano, red pepper flakes (if using), salt, and pepper.
- Marinate the chicken:
- Place the chicken in a shallow dish or resealable bag and pour half of the chimichurri over it. Marinate for at least 30 minutes or up to 4 hours. Reserve the remaining chimichurri for serving.
Grill the Chicken:
- Preheat the grill:
- Heat your grill or grill pan to medium-high heat.
- Cook the chicken:
- Remove the chicken from the marinade and grill for 5–7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
Make the Couscous Salad:
- Cook the couscous:
- Prepare the couscous according to package instructions. Fluff with a fork and let cool slightly.
- Combine the salad:
- In a large bowl, mix the cooked couscous, cherry tomatoes, cucumber, red onion, and parsley or mint.
- Dress the salad:
- Drizzle with olive oil and lemon juice. Season with salt and pepper to taste, and toss to combine.
Serve:
- Assemble the dish:
- Serve the grilled chimichurri chicken alongside the couscous salad. Drizzle the reserved chimichurri over the chicken.
- Garnish:
- Garnish with additional fresh herbs or lemon wedges, if desired.
Servings and Timing
- Yield: 4 servings
- Preparation time: 15 minutes
- Marinating time: 30 minutes to 4 hours
- Cooking time: 20 minutes
- Total time: 1 hour 5 minutes (including marinating)
Variations
- Vegetarian option: Substitute chicken with grilled tofu or roasted vegetables.
- Grain swap: Replace couscous with quinoa, farro, or rice for a different texture.
- Spicy kick: Add extra red pepper flakes or diced jalapeños to the chimichurri.
- Cheesy addition: Top the couscous salad with crumbled feta or goat cheese.
- Gluten-free: Use gluten-free couscous or another grain like millet.
Storage/Reheating
- Storage: Store leftover chicken and couscous salad in separate airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the chicken in a skillet or microwave until warmed through. The couscous salad is best served cold or at room temperature.
- Freezing: Freeze grilled chicken for up to 2 months. Thaw in the refrigerator before reheating. The couscous salad is not suitable for freezing.
FAQs
1. What is chimichurri?
Chimichurri is a traditional Argentine sauce made with fresh herbs, garlic, vinegar, and olive oil, often used as a marinade or topping for grilled meats.
2. Can I use dried herbs in chimichurri?
Fresh herbs are best, but dried parsley and oregano can be used in smaller amounts.
3. Can I bake the chicken instead of grilling?
Yes, bake at 400°F for 20–25 minutes, brushing with reserved chimichurri during the last 5 minutes.
4. Can I make the chimichurri ahead of time?
Yes, chimichurri can be made up to 3 days in advance and stored in the refrigerator.
5. How do I prevent the chicken from sticking to the grill?
Brush the grill grates with oil or use non-stick grill spray before cooking.
6. What vegetables pair well with this dish?
Roasted zucchini, asparagus, or bell peppers are excellent choices.
7. How do I make the couscous salad more filling?
Add protein like chickpeas, grilled shrimp, or diced chicken.
8. Can I use pearl couscous?
Yes, pearl couscous works beautifully and adds a slightly chewy texture.
9. Can I use store-bought chimichurri?
Yes, but homemade chimichurri offers fresher flavors and customization.
10. What’s the best way to serve this dish for a crowd?
Serve the chicken sliced on a platter with chimichurri and the couscous salad in a large bowl for easy sharing.
Conclusion
Grilled chimichurri chicken with couscous salad is a flavorful, fresh, and satisfying meal that’s easy to prepare and perfect for any occasion. The herbaceous chimichurri and refreshing couscous salad make this dish a delicious and healthy choice for dinner, meal prep, or entertaining. Try it today and enjoy a taste of summer on your plate!
Print
Grilled Chimichurri Chicken with Couscous Salad
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean, South American
Description
This Grilled Chimichurri Chicken with Couscous Salad is a fresh and flavorful dish featuring juicy, herbed chicken paired with a vibrant couscous salad. The chimichurri sauce adds zesty brightness, making this meal perfect for weeknight dinners or entertaining.
Ingredients
- For the Chimichurri Sauce:
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped (optional)
- 3 garlic cloves, minced
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- For the Chicken:
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 teaspoon smoked paprika (optional)
- For the Couscous Salad:
- 1 cup couscous (or pearl couscous)
- 1 1/2 cups chicken or vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Make the Chimichurri Sauce:
- In a bowl, mix parsley, cilantro (if using), garlic, olive oil, red wine vinegar, oregano, red pepper flakes (if using), salt, and pepper. Stir well and set aside.
- Prepare the Chicken:
- Rub the chicken with olive oil, salt, pepper, and smoked paprika (if using). Reserve 2 tablespoons of chimichurri sauce and brush it over the chicken. Let marinate for at least 15 minutes (or up to 4 hours in the refrigerator).
- Grill the Chicken:
- Preheat the grill or grill pan to medium-high heat. Grill the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Set aside to rest for 5 minutes.
- Make the Couscous Salad:
- Bring the chicken or vegetable broth to a boil. Add the couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
- In a large bowl, combine the couscous with cherry tomatoes, cucumber, red onion, parsley, olive oil, lemon juice, salt, and pepper. Toss to combine.
- Serve:
- Plate the grilled chicken alongside the couscous salad. Drizzle the remaining chimichurri sauce over the chicken. Garnish with additional parsley, if desired.
Notes
- Substitute quinoa or rice for couscous if preferred.
- For a spicier chimichurri, add finely diced jalapeño or extra red pepper flakes.
- Store leftover chicken and couscous salad separately in airtight containers in the refrigerator for up to 3 days.