Grilled Chimichurri Chicken with Couscous Salad is a vibrant and flavorful dish that combines juicy, marinated chicken thighs grilled to perfection with a fresh, zesty chimichurri sauce. Paired with a refreshing couscous salad loaded with juicy cherry tomatoes, creamy feta, and fresh chives, this meal is a perfect balance of bold flavors and light textures.
You’ll love this dish because the homemade chimichurri sauce bursts with fresh herbs like parsley, cilantro, and oregano, blended with garlic and tangy apple cider vinegar for a lively marinade that tenderizes and flavors the chicken beautifully. The couscous salad, tossed with chimichurri, bright tomatoes, and feta, is an easy make-ahead side that complements the smoky grilled chicken perfectly. Together, they create a wholesome, fresh, and satisfying meal ideal for warm evenings or casual entertaining.
Ingredients
Chimichurri Grilled Chicken
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 garlic cloves, minced
- 1/4 cup apple cider vinegar
- 2/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black 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
To make the chimichurri sauce, combine parsley, cilantro, oregano, and minced garlic in a food processor. Pulse until the herbs are finely chopped but still visible as small leaves and pieces. Add the apple cider vinegar, pulsing once more to combine. With the processor running, slowly drizzle in the olive oil until just mixed. Stir in salt, pepper, and crushed red pepper flakes, then taste and adjust seasoning if needed.
Place the chicken thighs in a bowl or shallow dish and pour ¼ cup of the chimichurri sauce over them. Toss to coat the chicken evenly. Cover and marinate in the refrigerator for at least 30 minutes, or ideally overnight for deeper flavor. While the chicken marinates, prepare the couscous salad.
For the salad, toss the cooked couscous with ¼ cup chimichurri sauce until evenly coated. Add halved cherry tomatoes, crumbled feta, and chopped chives along with a pinch of salt and pepper. Toss the salad well and set aside to allow flavors to meld; it tastes better as it sits.
When ready to cook, preheat your grill or grill pan to high heat and let it warm for about 10 to 15 minutes. Grill the chicken thighs for approximately 5 minutes on each side or until the internal temperature reaches 165°F. Once cooked, allow the chicken to rest for 5 minutes to retain juices.
Serve the grilled chicken alongside the couscous salad, drizzling extra chimichurri sauce over the top if desired for a burst of fresh herb flavor.
My Best Tips for Success
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Use fresh herbs for the chimichurri for a vibrant, fresh sauce.
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Marinate chicken overnight to enhance tenderness and flavor.
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Ensure the grill is properly preheated for nice searing marks and even cooking.
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Let chicken rest after grilling to keep it juicy.
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Prepare couscous salad ahead for flavor development.
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Adjust chili flakes in the chimichurri for desired spice heat.
Delicious Variations to Try
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Add grilled vegetables like bell peppers or zucchini to the couscous salad.
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Use quinoa instead of couscous for higher protein content.
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Swap chicken thighs for boneless chicken breast or shrimp.
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Include chopped avocado or olives for extra richness.
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Make chimichurri with red wine vinegar for a different tang profile.
Frequently Asked Questions
How long should I marinate the chicken?
Marinate for at least 30 minutes, but for best flavor, marinate overnight in the fridge.
Can I use chicken breast instead of thighs?
Yes, but they may cook faster and can dry out more easily.
How spicy is chimichurri sauce?
It has a mild heat from red pepper flakes; you can adjust the amount to your taste.
Can I prepare the couscous salad ahead of time?
Yes, the salad tastes better when flavors meld after sitting for a few hours.
Is this dish gluten-free?
Use gluten-free couscous or substitute with quinoa to make the dish gluten-free.
What sides best complement this meal?
Serve with simple green salads, grilled veggies, or crusty bread.
Print
Grilled Chimichurri Chicken with Couscous Salad
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
A bright, herb-packed dish with juicy grilled chicken thighs marinated in chimichurri sauce, served with a fresh couscous salad featuring cherry tomatoes, feta, and chives.
Ingredients
Chimichurri Grilled Chicken
1 cup fresh cilantro
⅔ cup fresh parsley
¼ cup fresh oregano
2 garlic cloves, minced
¼ cup apple cider vinegar
⅔ cup olive oil
½ tsp salt
½ tsp black pepper
¼ tsp crushed red pepper flakes
1 lb chicken thighs
Couscous Salad
2 cups cooked couscous
¼ cup chimichurri sauce
1 cup cherry tomatoes, halved
⅓ cup crumbled feta cheese
3 tbsp chopped chives
Instructions
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Make chimichurri sauce: Add parsley, cilantro, oregano, and garlic to a food processor. Pulse until finely chopped. Add apple cider vinegar and pulse again. With the motor running, drizzle in olive oil until combined. Stir in salt, pepper, and crushed red pepper flakes. Adjust seasoning as desired.
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Marinate chicken: Place chicken thighs in a shallow dish. Pour ¼ cup chimichurri over the chicken and toss to coat evenly. Cover and refrigerate at least 30 minutes or overnight for stronger flavor.
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Make couscous salad: In a large bowl, toss cooked couscous with ¼ cup chimichurri sauce. Add halved tomatoes, feta, and chives. Season lightly with salt and pepper. Toss and set aside to let flavors develop.
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Grill chicken: Preheat grill or grill pan over high heat for 10–15 minutes. Grill chicken 5 minutes per side or until cooked through and internal temperature reaches 165°F (75°C).
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Rest & serve: Let chicken rest 5 minutes. Serve with couscous salad and extra chimichurri drizzled on top for added flavor.
Notes
Fresh herbs provide bright, aromatic flavors.
Preheat grill for char and caramelization.
Rest chicken to lock in juices.
Make couscous salad ahead; serve chilled.
Adjust red pepper flakes for desired heat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Salad
- Method: Grilling
- Cuisine: South American-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 485
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 21 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
Keywords: grilled chimichurri chicken, couscous salad with feta, cilantro chimichurri recipe, grilled chicken meal, mediterranean chicken salad
