Sizzling Grilled Chimichurri Chicken with Couscous Salad Recipe

Aromatic chimichurri chicken dances with vibrant Mediterranean flavors that instantly transport you to sun-drenched landscapes.

Herb-packed marinades bring incredible depth to simple proteins, making ordinary meals extraordinary.

Zesty green sauce coats tender grilled meat with Argentine-inspired boldness.

Fresh parsley, garlic, and olive oil create a magic blend that awakens every taste bud.

Crisp couscous provides the perfect complementary base for this colorful dish.

Light, bright ingredients intermingle to craft a meal both sophisticated and approachable.

You’ll want to savor each carefully crafted bite of this delicious culinary adventure.

Why Grilled Chimichurri Chicken with Couscous Feels Fresh

• Minimal prep time makes this recipe perfect for busy home cooks craving a restaurant-quality meal without stress.
• Chimichurri sauce brings vibrant, zesty Argentine-inspired flavors that transform simple chicken into a mouthwatering dish packed with fresh herbs and tangy notes.
• The recipe allows flexible marinating times and can be prepared ahead, making it ideal for meal planning and accommodating different schedules.
• Combining lean protein with fresh vegetables and whole grains creates a nutritionally balanced plate that doesn't compromise on taste or satisfaction.

Everything You Need for Chimichurri Chicken and Couscous

• Chicken: Tender meat perfect for grilling, choose boneless and skinless for easy preparation.
• Chicken or Vegetable Broth: Adds flavor to couscous, provides moisture and depth.

• Parsley, Cilantro: Fresh herbs that bring bright, green flavor to sauce and salad.
• Garlic: Provides sharp, pungent taste to chimichurri sauce.
• Red Onion: Adds crisp texture and sharp flavor to couscous salad.

• Olive Oil: Smooth base for sauce, helps blend flavors.
• Red Wine Vinegar: Adds tangy acidity to sauce.
• Oregano: Herbaceous seasoning for depth of flavor.
• Red Pepper Flakes: Optional spicy element for heat lovers.
• Salt, Pepper: Essential seasonings for enhancing overall taste.
• Smoked Paprika: Optional smoky flavor for chicken.

• Couscous: Quick-cooking grain base for salad.
• Cherry Tomatoes: Sweet, juicy element in salad.
• Cucumber: Provides fresh, crisp texture.
• Lemon Juice: Bright, acidic component to balance flavors.

How to Grill and Plate Chimichurri Chicken with Salad

Step 1: Whip Up Vibrant Chimichurri Sauce

• Fresh parsley
• Cilantro
• Garlic
• Olive oil
• Red wine vinegar
• Oregano
• Red pepper flakes
• Salt
• Black pepper

Combine all ingredients in a bowl. Mix thoroughly until well blended. Set sauce aside.

Step 2: Season Chicken Perfectly

• Chicken pieces
• Olive oil
• Salt
• Black pepper
• Smoked paprika

Coat chicken with oil and spices. Brush two tablespoons of chimichurri sauce over chicken. Let marinate for 15 minutes to 4 hours.

Step 3: Fire Up The Grill

Preheat grill or grill pan to medium-high heat. Cook chicken 5-7 minutes per side until internal temperature reaches 165°F. Allow chicken to rest 5 minutes after grilling.

Step 4: Create Refreshing Couscous Salad

• Chicken or vegetable broth
• Couscous
• Cherry tomatoes
• Cucumber
• Red onion
• Fresh parsley
• Olive oil
• Lemon juice
• Salt
• Black pepper

Boil broth, add couscous, cover, remove from heat. Let sit 5 minutes, then fluff with fork. Mix couscous with remaining ingredients in large bowl.

Step 5: Plate And Serve

Place grilled chicken next to couscous salad. Drizzle remaining chimichurri sauce over chicken. Optional: Garnish with extra parsley.

Helpful Tips for Grilled Chicken and Couscous Success

• Maximize Marinade Magic: Let chicken soak in chimichurri sauce for up to 4 hours to intensify flavor and tenderize meat, ensuring juicy and delicious results.
• Perfect Grill Temperature: Use medium-high heat to achieve beautiful char marks while keeping chicken moist and preventing burning or undercooking.
• Customize Herb Combinations: Experiment with parsley and cilantro ratios or swap herbs based on personal preference or availability without compromising the sauce's vibrant taste.
• Adapt for Dietary Needs: Substitute couscous with quinoa or cauliflower rice for gluten-free options, or use tofu instead of chicken for a vegetarian version.
• Smart Sauce Storage: Extra chimichurri sauce can be refrigerated for up to 5 days, making it perfect for quick meal prep and adding zesty flavor to other dishes.

How to Keep This Grilled Chicken Combo Fresh

• Store leftover chicken and couscous salad in separate airtight containers within 2 hours of cooking. Keep refrigerated for up to 3-4 days.
• Warm chicken gently in a covered skillet over medium-low heat for 3-4 minutes, adding a splash of chicken broth to prevent drying. Alternatively, microwave on 50% power for 1-2 minutes, checking temperature periodically.
• Revive chilled couscous by sprinkling with a little water and quickly microwaving for 30-45 seconds. Fluff with a fork and add fresh herbs to restore texture and flavor.
• Always ensure reheated chicken reaches an internal temperature of 165°F (74°C) to prevent foodborne illness. Discard any leftovers left at room temperature for more than 2 hours.

What to Serve with Chimichurri Chicken and Couscous

• Choose a zesty Sauvignon Blanc or Albariño that complements the herbal chimichurri's bright flavors and cuts through the chicken's richness.
• Add a small dollop of tzatziki or Greek yogurt alongside the dish to cool down the pepper flakes and provide a creamy contrast to the grilled chicken.
• Create a refreshing Argentine-inspired cocktail like a grapefruit paloma or a citrus-infused mojito that echoes the lemony and herbaceous notes in the chimichurri sauce.
• Select a crisp pilsner or Argentine lager that offers a clean, refreshing taste to balance the bold chimichurri and grilled chicken flavors.

Fresh Ideas for Couscous Chicken Bowl Variations

• Vegetarian Protein Swap: Replace chicken with grilled portobello mushrooms or firm tofu, marinating in the same chimichurri sauce for a hearty plant-based alternative.
• Gluten-Free Version: Substitute couscous with quinoa or cauliflower rice to create a gluten-free base that maintains the salad's fresh Mediterranean flavors.
• Low-Carb Option: Use cauliflower rice instead of couscous and swap chicken for salmon or shrimp, keeping the chimichurri sauce as the primary flavor profile.
• Spicy Herb Adaptation: Increase red pepper flakes and add fresh mint to the chimichurri sauce for an extra kick of heat and aromatic complexity.

Grilled Chimichurri Chicken With Couscous Salad Recipe

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4.6 from 34 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Sizzling chimichurri chicken dances with zesty herbs over a refreshing Mediterranean-inspired couscous salad. Mediterranean flavors blend seamlessly, promising a light yet satisfying meal you’ll savor with every delicious bite.

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Ingredients

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Protein:

• 4 boneless, skinless chicken breasts or thighs

Herbs and Seasonings:

• ½ cup fresh parsley, finely chopped
• ¼ cup fresh cilantro, finely chopped (optional)
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• ½ teaspoon smoked paprika (optional)
• Salt and pepper, to taste

Liquids and Oils:

• ⅓ cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil

Couscous Salad Components:

• 1 cup couscous (or pearl couscous)
• 1 ½ cups chicken or vegetable broth
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup red onion, finely chopped
• ¼ cup fresh parsley, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper, to taste

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Instructions

1. Craft the vibrant chimichurri sauce by finely chopping parsley, cilantro, and garlic, then blending with olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper until well integrated.
2. Massage chicken pieces with olive oil, seasoning with salt, pepper, and smoked paprika, then generously coat with 2 tablespoons of prepared chimichurri sauce, allowing flavors to meld for 15-30 minutes.
3. Heat grill or grill pan to medium-high temperature, ensuring surface is evenly heated and lightly oiled to prevent sticking.
4. Position seasoned chicken on hot grill, cooking for 5-7 minutes per side, rotating once to create attractive crosshatch grill marks and ensuring internal temperature reaches 165F.
5. While chicken grills, prepare couscous by boiling broth, removing from heat, adding couscous, and covering to steam for 5 minutes until fluffy.
6. Assemble couscous salad by folding in diced cherry tomatoes, cucumber, red onion, chopped parsley, drizzling with olive oil and lemon juice, then seasoning with salt and pepper.
7. Allow grilled chicken to rest for 3-5 minutes, preserving juiciness and internal temperature.
8. Plate grilled chicken alongside couscous salad, drizzling remaining chimichurri sauce over the top and garnishing with fresh parsley sprigs.

Notes

• Chimichurri Sauce Flexibility: Experiment with different herbs like mint or basil to create unique flavor profiles and personalize the sauce to your taste preferences.
• Marinating Magic: For maximum flavor absorption, puncture chicken with a fork before marinating to help the chimichurri sauce penetrate deeper into the meat.
• Gluten-Free Adaptation: Replace traditional couscous with quinoa or cauliflower rice for a gluten-free alternative that maintains the dish’s light and refreshing character.
• Vegetarian Option: Swap chicken with grilled portobello mushrooms or tofu, using the same marinade and grilling technique to create a plant-based version of this delicious meal.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Grilling
• Cuisine: Argentinian

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 80 mg