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
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- 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.