Summer Lovin: Chimichurri Grilled Chicken

23 March 2023

Want to talk about recipes that will be on repeat all summer long?! This one right here! Goodness it was so fresh and mighty. And bright and flavorful! The recipe calls for tomatoes in the couscous but we switched it up. We wanted some grilled veggies so we tossed the tomatoes and asparagus in a grill basket and then added it as a side. Solid decision! 

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

2 cups cooked couscous
¼ cup chimichurri
1 cup cherry tomatoes, halved
⅓ cup crumbled feta cheese
3 tablespoons chopped chives

Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed.

Place the chicken in a bowl or dish and pour ¼ cup chimichurri over it. Toss the coat the chicken. Cover and place in the fridge, marinating it for at least 30 minutes or even overnight. While the chicken is marinating, I cook the couscous.

To make the couscous salad, toss the cooked couscous with ¼ cup chimichurri. Add the tomatoes, feta and chives along with a pinch of salt and pepper. Toss well. This gets better as it sits!

When ready to grill the chicken, preheat the grill to high. Let it heat for 10 to 15 minutes.

Grill the chicken about 5 minutes per side, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes. Serve the chicken with the couscous salad and the extra chimichurri for drizzling!

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