Charred, smoky chimichurri grilled chicken paired with a bright couscous salad tossed with feta and tomatoes — simple, flavorful and perfect for warm nights.
Say hello to an easy new favorite for weeknights or weekend grilling.
This chicken turns out tender and juicy with a wonderful char from the grill. The couscous salad is light and refreshing — it complements the chicken beautifully and makes the whole meal feel bright and balanced.
It’s a go-to summer dinner for us.
The chimichurri is vivid and herb-forward — the color alone makes the dish feel fresh and vibrant.
One of the best parts: the chimichurri does double duty. You use it to marinate and top the chicken, and you fold some into the couscous salad for cohesive flavor throughout the plate. Make the chimichurri ahead of time to speed things up.
So easy too!
This chimichurri recipe is one I’ve returned to for years. It’s versatile and pairs well with grilled meats, but it’s especially wonderful with chicken.
To prepare, I marinate the chicken (thighs are my preference for juiciness, but breasts work too) in a portion of the chimichurri for at least 30 minutes to build flavor.
While the chicken marinates, cook the couscous and toss it with some chimichurri. Then fold in cherry tomatoes, crumbled feta and chopped chives for a crisp, summery salad. It’s delicious right away and often improves after a few hours in the fridge, so leftovers are excellent.
I make the couscous part of this frequently — it’s a great base for lunches during the week.
Grilling the chicken is straightforward: preheat the grill high, cook the chicken about five minutes per side (depending on thickness) until it reaches a safe internal temperature, let it rest, then slice.
Serve the sliced chicken over or alongside the couscous salad and drizzle with any extra chimichurri. Grilled sourdough on the side is a nice touch for soaking up the sauce.
Yes, please.
You can plate the chicken on top of the couscous like a grain bowl or keep them separate — either way it’s a crowd-pleasing meal that comes together with minimal fuss.
This combination of smoky grilled chicken and herbaceous chimichurri with a cool, tangy couscous salad feels celebratory yet simple enough for any night.
Chimichurri Grilled Chicken with Couscous Salad
Chimichurri Grilled Chicken with Couscous Salad
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 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
couscous salad
- 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 parsley, cilantro, oregano and garlic in a food processor and pulse until finely chopped. Add red wine vinegar and pulse. With the processor running, stream in olive oil until combined. Stir in salt, pepper and red pepper flakes; taste and adjust seasoning if needed.
-
Place the chicken in a bowl or dish and pour 1/4 cup chimichurri over it. Toss to coat, cover and refrigerate for at least 30 minutes or up to overnight. While the chicken marinates, prepare the couscous.
-
For the couscous salad, toss cooked couscous with 1/4 cup chimichurri. Add tomatoes, feta and chives, plus a pinch of salt and pepper. Toss to combine — the flavors deepen as it sits.
-
When ready to cook, preheat the grill to high and let it heat 10–15 minutes.
-
Grill the chicken about 5 minutes per side, or until an instant-read thermometer registers 165°F (74°C). Remove and let rest 5 minutes before slicing.
-
Serve the sliced chicken with the couscous salad and extra chimichurri for drizzling or dipping.
Did you make this recipe?
Share a photo on social media and tag the author or use the recipe name when posting. Your feedback is appreciated.
Dreamiest dinner — herbaceous, smoky and satisfying.