Let’s Make Something Fresh and Delicious

This grilled chimichurri chicken with couscous salad is one of those meals that tastes like summer. It’s packed with flavor from the herby chimichurri, juicy grilled chicken, and a light couscous salad that just ties everything together. It’s quick, it’s healthy, and honestly—it feels like something you’d get at a fancy cafe, but you made it at home.

this recipe!

🍴 What You’ll Need

For the Chicken + Chimichurri Marinade:

• 1.5 lbs boneless skinless chicken thighs
• ½ cup fresh parsley, chopped
• 3 tablespoons fresh oregano, chopped (or 1 tablespoon dried)
• 4 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons red wine vinegar
• ½ cup olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Couscous Salad:

• 1 cup couscous
• 1 cup boiling water
• 1 tablespoon olive oil
• ½ teaspoon salt
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup red onion, finely diced
• 2 tablespoons lemon juice
• ¼ cup fresh parsley, chopped
• Salt and pepper to taste

💡 Why I Love This Recipe

This one’s a go-to in my house. It’s bold, fresh, and doesn’t take all day to make.

• Chimichurri adds major flavor without being heavy or creamy
• Perfect for meal prep—just double the recipe and you’ve got lunch tomorrow
• The couscous salad is light but still filling and full of texture
• Great for warm weather but honestly, I make it year-round

I first made this after a trip to Argentina and couldn’t stop thinking about their chimichurri. This is my version—easy, fast, and made to fit right into a weeknight dinner.

🍽 Servings + Cook Time

• Serves: 4
• Total Time: 35 minutes (including marinating)
• Active Prep Time: 15 minutes
• Grill Time: 10–12 minutes

🔬 Why This Recipe Works (Quick Science)

• Acid + Oil in Marinade: The vinegar breaks down the chicken a bit, making it super tender. Oil helps it hold moisture on the grill.
• Couscous Steaming Method: Pouring boiling water over couscous and covering it traps steam, making it fluffy with no clumps.
• Resting Time for Chicken: Resting after grilling locks in the juices. Cutting it too early makes it dry.

😬 Common Mistakes

• Not marinating long enough – Even 20 minutes helps! Don’t skip it.
• Overcooking the chicken – Chicken thighs are forgiving, but keep an eye out for that golden char without drying it out.
• Not fluffing the couscous – It can get gummy if you don’t fluff it gently with a fork.
• Drowning the salad in dressing – Light hand with lemon and oil keeps it balanced.

🧂 Tools You’ll Need

• Grill or grill pan
• Cutting board
• Sharp knife
• Mixing bowls
• Measuring cups and spoons
• Tongs
• Fork (to fluff couscous)
• Serving platter

🔄 Substitutions and Variations

• No grill? Use a cast iron skillet or oven broiler.
• Swap couscous: Quinoa, orzo, or bulgur all work well.
• Make it spicy: Add more red pepper flakes to the chimichurri.
• Herb swap: No oregano? Use basil or cilantro.
• Veggie add-ins: Bell peppers, roasted zucchini, or feta go great here.

⏱ Make Ahead Tips

• Chimichurri can be made 3 days ahead – just store in the fridge
• Marinate chicken up to 24 hours in advance
• Couscous salad keeps for 2–3 days – freshen it with extra lemon juice

🔪 How to Make Grilled Chimichurri Chicken with Couscous Salad

Step 1: Make the Chimichurri Marinade

In a bowl, combine ½ cup chopped parsley, 3 tbsp chopped oregano, 4 minced garlic cloves, 1 tsp crushed red pepper, 2 tbsp red wine vinegar, ½ cup olive oil, 1 tsp salt, and ½ tsp black pepper. Mix well.

Step 2: Marinate the Chicken

Place 1.5 lbs boneless skinless chicken thighs in a shallow dish. Pour half the chimichurri over the chicken and rub it in well. Reserve the other half for serving. Let the chicken marinate for at least 20 minutes.

Step 3: Cook the Couscous

Add 1 cup couscous, 1 tablespoon olive oil, and ½ teaspoon salt to a heat-safe bowl. Pour 1 cup boiling water over it. Cover tightly with a lid or plate. Let it steam for 5 minutes.

Step 4: Fluff the Couscous

After 5 minutes, remove the lid and fluff the couscous gently with a fork.

Step 5: Make the Couscous Salad

To the fluffed couscous, add 1 cup halved cherry tomatoes, ½ cup diced cucumber, ¼ cup finely diced red onion, 2 tbsp lemon juice, and ¼ cup chopped parsley. Season with salt and pepper. Mix gently.

Step 6: Grill the Chicken

Heat your grill or grill pan to medium-high. Cook the marinated chicken thighs for 5–6 minutes per side, until charred and cooked through (internal temp 165°F). Let rest 5 minutes before slicing.

Step 7: Plate and Serve

Slice grilled chicken and place on top of couscous salad. Spoon extra chimichurri over the top. Serve warm or at room temp.

🧊 Leftovers + Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Keep the chicken and salad separate if you can for best texture.
• Reheat chicken gently in a pan or microwave.
• Couscous is great cold or room temp!

🔗 What to Serve With

• Warm pita bread or naan
• Grilled corn on the cob
• A crisp green salad
• A cold sparkling lemonade or light white wine

❓ FAQ

Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier on the grill. If you use breasts, don’t overcook them.

Is this recipe gluten-free?
Not with couscous—try quinoa or rice for a gluten-free version.

Can I bake the chicken instead of grilling?
Yep! Bake at 425°F for about 20–25 minutes.

Is this good for meal prep?
Absolutely. Make everything ahead and store separately. Great cold or room temp.

Try It Tonight!

This grilled chimichurri chicken with couscous salad is the kind of meal that feels special without being complicated. It’s full of flavor, fresh ingredients, and comes together fast. I hope it becomes one of your go-to meals like it is for me. Let me know how it goes in the comments, or drop your questions—I’d love to help!