Grilled Chimichurri Chicken with Couscous Salad

Fresh, vibrant, and full of flavor, Grilled Chimichurri Chicken with Couscous Salad feels like the kind of meal you would order at a beautiful neighborhood restaurant but can easily make at home. Juicy grilled chicken gets coated in a fresh green garlic-herb chimichurri that tastes bright, savory, and slightly smoky from the grill. Meanwhile, the couscous salad adds freshness, texture, and a creamy bite from feta.

What makes this recipe especially good is the balance. Warm grilled chicken pairs beautifully with the cool couscous salad, making every bite feel satisfying without feeling heavy. It is simple enough for a weeknight dinner, yet impressive enough for guests or outdoor grilling nights.

Recipe Yield: 4 servings

INGREDIENTS

For the Chicken & Chimichurri
1½ lbs. boneless skinless chicken thighs
1 cup fresh parsley, packed
¼ cup fresh cilantro
3 garlic cloves
1 tbsp. fresh oregano leaves (or 1 tsp. dried oregano)
1 small shallot, roughly chopped
2 tbsp. red wine vinegar
1 tbsp. fresh lemon juice
1 tsp. lemon zest
⅓ cup olive oil
1 tsp. Dijon mustard
1 tsp. honey
1 tsp. smoked paprika
1 tsp. kosher salt
½ tsp. black pepper
¼ tsp. crushed red pepper flakes

For the Couscous Salad
1 cup pearl couscous (Israeli couscous)
1¼ cups chicken broth
1 tbsp. olive oil
1 cup cherry tomatoes, halved
¾ cup diced cucumber
½ cup roasted yellow or orange bell pepper, chopped
½ cup crumbled feta cheese
2 tbsp. chopped parsley
1 tbsp. chopped chives
1½ tbsp. fresh lemon juice
1 tbsp. olive oil
1 tsp. honey
¼ tsp. garlic powder
½ tsp. kosher salt
¼ tsp. black pepper

INSTRUCTIONS

1. Make the chimichurri:
Add parsley, cilantro, garlic, oregano, shallot, vinegar, lemon juice, lemon zest, olive oil, Dijon, honey, smoked paprika, salt, pepper, and red pepper flakes to a food processor. Pulse until slightly textured and spoonable, not completely smooth. Reserve ⅓ cup in a separate bowl for serving.

2. Marinate the chicken:
Place chicken thighs in a bowl or zip-top bag. Add the remaining chimichurri and toss well to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

3. Cook the couscous:
Meanwhile, bring chicken broth and 1 tbsp. olive oil to a boil in a saucepan. Add pearl couscous, reduce heat, cover, and simmer for about 10 minutes, stirring once halfway through, until tender. Drain if needed and spread onto a plate to cool slightly.

4. Build the couscous salad:
In a large bowl, combine couscous, tomatoes, cucumber, roasted bell pepper, feta, parsley, and chives. Add lemon juice, olive oil, honey, garlic powder, salt, and pepper. Toss gently until evenly combined. Let sit for 10 minutes so the flavors blend.

5. Grill the chicken:
Preheat a grill or grill pan to medium-high heat and lightly oil the grates. Grill chicken for 5–7 minutes per side, depending on thickness, until nicely charred and the thickest part reaches 175–185°F for tender, juicy chicken thighs.

6. Finish and serve:
Let the chicken rest for 5 minutes, then spoon the reserved chimichurri over the top. Serve warm with the couscous salad and extra chimichurri if desired.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Reserve the chimichurri first: Always set aside the serving portion before marinating. This keeps the sauce bright, fresh, and safe for drizzling later.
• Do not overblend: Chimichurri tastes best with texture. Pulse just until finely chopped rather than fully smooth for a fresher, more homemade look and flavor.
• Chicken thighs are best here: While chicken breasts work, thighs stay much juicier on the grill and are more forgiving for home cooks.
• Let the couscous sit briefly: Giving the salad 10 minutes to rest helps the dressing soak in, making the flavors taste more balanced and restaurant-worthy.