Have You Ever Tried Grilled Chimichurri Chicken with Couscous? Let’s Chat!
So, a couple summers ago, I was standing in my backyard, desperately waving away mosquitos with a spatula in one hand and a glass of rosé in the other, trying to convince my neighbor that chicken can, in fact, be exciting. And honestly? This grilled chimichurri chicken with couscous summer salad was the dish that did it. My family likes to joke that I put parsley in everything (not entirely untrue), but this time it’s the star of the show. Do you ever get those days where you just want to eat something fresh but also something that makes you feel like you’ve done a proper bit of cooking? This is it. And if you burn the chicken a bit on the grill, well, just call it extra flavor — works every time.
Why You’ll Love This (At Least, I Do!)
I make this when it’s way too hot to turn on the oven—so basically, June through September here. My family goes wild for it because the chimichurri is punchy and bright, and it makes boring old chicken taste like you did something fancy (spoiler: you barely did). And, okay, sometimes the couscous sticks together into weird clumps, but a quick fluff with a fork sorts that right out. Plus, it all looks way more impressive than the effort involved. If you’re the type to forget side dishes (guilty), the couscous salad is a lifesaver.
What You’ll Need (With Some Wiggle Room)
- 4 boneless, skinless chicken breasts (thighs totally work, and I actually prefer them when I’m not trying to impress anyone)
- For the chimichurri:
- A big handful (about 1 cup) flat-leaf parsley—curly parsley is fine, my grandma always insisted on Italian, but use what you’ve got
- 2–3 garlic cloves (sometimes I go wild and use four—up to you!)
- ¼ cup extra-virgin olive oil (I’ve used the regular stuff in a pinch, don’t tell anyone)
- 2 tablespoons red wine vinegar (white wine vinegar works, or even lemon juice if you’re desperate)
- 1 teaspoon dried oregano
- ½ teaspoon red chili flakes (skip if you’re a spice wimp, no judgment)
- Salt and pepper, to taste
- For the couscous salad:
- 1 cup couscous (I sometimes swap in quinoa, but it’s just not the same)
- 1 ¼ cups boiling water or chicken broth (broth gives it a bit more oomph)
- 1 cup cherry tomatoes, halved (or just chop up any tomatoes, it’s not that dramatic)
- 1 small cucumber, diced
- ¼ cup red onion, finely chopped (or green onion if you’re feeling lazy about chopping)
- ¼ cup feta cheese, crumbled (skip if you’re dairy-free, still delicious)
- 2 tablespoons olive oil
- Juice of half a lemon (I’ve used bottled in winter, sorry, not sorry)
- Salt and pepper, to taste
- Handful of fresh herbs—mint, parsley, basil, whatever’s lurking in the fridge
How I Usually Make This (With a Few Detours)
- Whip up the chimichurri. Just chuck all the parsley, garlic, olive oil, vinegar, oregano, chili flakes, and a big pinch of salt and pepper in a food processor or blender. Pulse it a few times until it looks (and smells) green and glorious. Sometimes I chop everything by hand if I’m feeling unnecessarily rustic. Actually, I find it works better if you let it sit for 10 minutes so the flavors can get to know each other.
- Prep and marinate the chicken. Pat the chicken dry (nobody likes soggy chicken), then spoon a good bit of chimichurri over both sides—save some for serving, trust me. Leave it to marinate for at least 30 minutes; longer is better, but I’ve cheated with 15 minutes and it turned out just fine. Pop it in the fridge while you do everything else.
- Make the couscous salad. Couscous is easy—pour it into a big bowl, season with a pinch of salt, then pour over the boiling water or broth. Cover with a plate or lid and let it steam for about 5 minutes. Then fluff it with a fork (don’t skip this bit or it goes clumpy). Stir in the tomatoes, cucumber, onion, feta, herbs, olive oil, and lemon juice. Salt and pepper to taste. This is where I usually sneak a taste (or two). Don’t worry if it looks a bit bland—it perks up with the dressing.
- Grill the chicken. Preheat your grill to medium-high. I usually brush a bit of oil on the grates, otherwise everything sticks and it’s a nightmare to clean. Grill the chicken 5 to 7 minutes per side, depending on thickness. If you get those nice grill marks, pat yourself on the back. Chicken should be juicy and cooked through, but if you’re nervous, a meat thermometer is your friend (aim for 75°C or 165°F). Let it rest a couple minutes—seriously, don’t skip this. The juices need a minute to settle down.
- Serve it all up! Slice the chicken, pile the couscous salad on a platter, top with the chicken and spoon over the rest of the chimichurri. Tastes as good as it looks, promise.
Things I’ve Learned (Sometimes the Hard Way)
- If you make the chimichurri in advance, it gets better after an hour or so in the fridge. But if you leave it overnight, the garlic gets pretty fierce (which I secretly love, but my kids don’t).
- Couscous loves to stick to the bottom of the bowl. I’ve taken to drizzling in a splash more olive oil when fluffing—saves a lot of scraping later.
- If you forget to save some chimichurri for serving, just squeeze a bit of lemon over everything. Not quite the same, but not bad!
Variations I’ve Messed Around With
- Used steak instead of chicken. Tastes amazing, but then it’s a whole different beast (and my budget went out the window).
- Swapped couscous for orzo once. It was... not my best idea. Too heavy, kind of claggy.
- Added grilled corn and avocado to the salad—now that, my friend, is summer in a bowl.
- For vegan pals, tried grilled portobellos. It worked, just needed an extra splash of oil.
If You Don’t Have Fancy Gear...
Don’t worry about a food processor. I’ve made chimichurri with just a knife and some determination (plus, less to wash up). And if you don’t have an outdoor grill, a grill pan on the stove or even just a regular frying pan works. Heck, I’ve even used my oven’s broiler when it’s raining sideways. Not quite the same, but it does the trick.
How Long Does This Last? (Not Long in My House!)
It’ll keep in the fridge for two days, maybe three if your salad game is strong. Honestly, it never lasts that long here—someone always nicks the leftovers for lunch. If you do refrigerate, I think the flavors mingle nicely overnight.
How I Like to Serve It (And a Family Tradition)
We usually put everything out on one big platter, let everyone help themselves. Sometimes I toast some pita on the grill too (great for scooping up extra chimichurri). My cousin claims it’s even better with a cold beer, so who am I to argue? Oh, and if you’re feeling extra, add a handful of olives on the side—Mediterranean vibes, you know?
Pro Tips (Learned the Hard Way—Oops)
One time, I tried rushing the chicken and skipped the resting step. Ended up with juices all over the cutting board and dry chicken. Never again. And don’t use old, tired parsley for the chimichurri—it’ll taste like… well, very little. Also, don’t drown the couscous in lemon juice, unless you’re into face-puckering salads (been there).
FAQ: Real Questions from Real People (Apparently)
Q: Can I use bottled chimichurri?
A: Well, you could, but it’s not the same. Fresh is way better. If you’re in a bind, go for it, but maybe jazz it up with extra herbs.
Q: What if I don’t have a grill?
A: No worries! Use a grill pan or even your oven’s broiler. I’ve done it when it’s pouring outside—tastes great, just less smoky.
Q: Is this gluten-free?
A: Not as written (couscous is wheat), but you can swap for quinoa or even rice. It’s honestly still tasty, but couscous is just so easy.
Q: Can I make it in advance?
A: Totally. Couscous salad can be made a day ahead, chicken can be marinated overnight. I do think it tastes a bit better the next day, though maybe that’s just me.
Q: Where do you get your favorite spices?
A: I order online sometimes—The Spicery is brilliant. Or if in doubt, local markets usually have the best parsley. For a deep dive into chimichurri, I love the guide at Serious Eats, even if I never follow it exactly.
So that’s it—my not-quite-perfect guide to grilled chimichurri chicken with couscous summer salad. If you come up with a twist that works better, let me know, because honestly, I’m always up for a new obsession. Happy grilling (and watch out for those mosquitos)!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup couscous
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
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1In a bowl, combine olive oil, red wine vinegar, garlic, parsley, oregano, red pepper flakes, salt, and black pepper to make the chimichurri sauce.
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2Reserve half of the chimichurri sauce for serving. Place chicken breasts in a shallow dish and pour the remaining sauce over them. Marinate for at least 15 minutes.
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3While the chicken marinates, prepare the couscous according to package instructions. Fluff with a fork and let cool.
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4In a large bowl, combine cooked couscous, cherry tomatoes, cucumber, red onion, and a drizzle of olive oil. Season with salt and pepper.
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5Preheat grill to medium-high heat. Grill marinated chicken breasts for 6-8 minutes per side, or until fully cooked and nicely charred.
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6Slice the grilled chicken and serve over the couscous salad. Drizzle with reserved chimichurri sauce and garnish with extra parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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