Chimichurri Grilled Chicken with Couscous Salad Recipe

Alright, my culinary comrades, let’s talk about a dish that’s going to rock your taste buds! Chimichurri Grilled Chicken with Couscous Salad is a flavor explosion that’s surprisingly easy to whip up. We’re talking juicy, marinated chicken thighs grilled to perfection, paired with a vibrant couscous salad loaded with fresh tomatoes, feta, and a punch of chimichurri. This is weeknight dinner magic, folks!

Ingredients You’ll Need

Chimichurri Grilled Chicken

• Fresh Cilantro, Parsley, and Oregano: The holy trinity of chimichurri! Don’t skimp on the fresh herbs; they are the heart of this dish.
• Garlic: Because everything is better with garlic. Minced, please!
• Red Wine Vinegar: Adds a tangy kick that balances the herbs and oil.
• Olive Oil: Use a good quality olive oil for the best flavor.
• Salt, Pepper, and Crushed Red Pepper Flakes: Seasoning power! Adjust to your taste, but don’t be afraid of a little heat.
• Chicken Thighs: Juicy and flavorful, chicken thighs are perfect for grilling. Boneless, skinless are easier to work with.

Couscous Salad

• Cooked Couscous: Fluffy and light, couscous is the perfect base for our salad.
• Chimichurri: We’re using our homemade chimichurri for double the flavor!
• Cherry Tomatoes: Halved for bursts of sweetness.
• Crumbled Feta Cheese: Salty and tangy, it adds a creamy contrast to the salad.
• Chopped Chives: For a mild onion flavor and a pop of freshness.

Variations

Want to put your own spin on things? Here are some ideas:

• Swap the Protein: Use chicken breasts, shrimp, or even tofu instead of chicken thighs.
• Veggie Boost: Add cucumber, bell peppers, or red onion to the couscous salad.
• Grain Swap: Use quinoa or farro instead of couscous.
• Spice it Up: Add a jalapeño to the chimichurri for extra heat.

How to Make Chimichurri Grilled Chicken with Couscous Salad

Step 1: Make the Chimichurri

Combine cilantro, parsley, oregano, and garlic in a food processor. Pulse until finely chopped. Add vinegar and pulse again. Stream in olive oil while processing. Season with salt, pepper, and red pepper flakes.

Step 2: Marinate the Chicken

Pour ¼ cup chimichurri over chicken thighs. Marinate for at least 30 minutes, or overnight in the fridge.

Step 3: Make the Couscous Salad

Toss cooked couscous with ¼ cup chimichurri. Add tomatoes, feta, chives, salt, and pepper. Toss well.

Step 4: Grill the Chicken

Preheat grill to high. Grill chicken about 5 minutes per side, until cooked through (165°F). Let rest for 5 minutes.

Step 5: Serve

Serve chicken with couscous salad and extra chimichurri for drizzling.

How to Serve

This dish is fantastic on its own, but you can also serve it with:

• Grilled Vegetables: Asparagus, zucchini, or bell peppers.
• A Side of Bread: To soak up any extra chimichurri.
• A Light Green Salad: For added freshness.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken and couscous salad separately in airtight containers in the fridge for up to 3 days.

Freezing

You can freeze the cooked chicken, but the couscous salad is best enjoyed fresh.

Reheating

Reheat chicken in the microwave or oven. Toss the couscous salad with a little extra olive oil to freshen it up.

FAQs

1. Can I use dried herbs instead of fresh?

While fresh herbs are essential for the best flavor, you can use dried herbs. Use about 1/3 the amount of fresh herbs. But honestly, fresh is the way to go here!

2. How can I make this spicier?

Add more crushed red pepper flakes to the chimichurri, or add a diced jalapeño.

3. Can I make the chimichurri ahead of time?

Absolutely! Chimichurri can be made up to 3 days in advance and stored in the fridge.

4. Can I use a different type of cheese?

Yes, you can use goat cheese or crumbled mozzarella instead of feta.

Conclusion

So, there you have it, folks! Chimichurri Grilled Chicken with Couscous Salad: a vibrant, flavorful, and easy meal that’s perfect for any night of the week. Get ready to impress your family and friends with this delicious dish!

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