Chimichurri Grilled Chicken with Couscous Salad
This chimichurri grilled chicken with couscous salad combines the bold, herbaceous flavors of easy chimichurri chicken with a refreshing, healthy couscous base that's perfect for any meal.
Ingredients
- 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
- 1/4 cup chimichurri
- 1 cup cherry tomatoes, halved
- 1/3 cup crumbled feta cheese
- 3 tablespoons chopped chives
Instructions
- Combine cilantro, parsley, oregano, and garlic in a food processor. Pulse until finely chopped.
- Add red wine vinegar and pulse to combine.
- With the processor running, slowly stream in olive oil until just blended. Stir in salt, pepper, and red pepper flakes. Adjust seasoning if needed.
- Pour 1/4 cup chimichurri over chicken thighs in a bowl. Toss to coat, cover, and marinate in the fridge for a minimum of 30 minutes or overnight.
- While the chicken marinates, prepare the couscous according to the package instructions.
- In a bowl, mix the cooked couscous with 1/4 cup chimichurri, cherry tomatoes, feta, and chives. Season with salt and pepper to taste.
- Preheat the grill to high and heat for 10–15 minutes. Grill chicken for 5 minutes per side or until the internal temperature reaches 165°F.
- Allow the chicken to rest for 5 minutes before serving. Serve alongside the couscous salad and drizzle with extra chimichurri.
Notes
This dish can be prepped ahead and stored in airtight containers for up to 3 days. Chimichurri can also be made in advance and stored for up to 1 week.