Description

This Grilled Chimichurri Chicken is bursting with flavor from a vibrant herbaceous chimichurri sauce. Served alongside a refreshing couscous salad, it’s the perfect light yet satisfying meal for warm days. Easy to prepare, healthy, and packed with bold tastes, this dish will quickly become a favorite!

Ingredients

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For the Chimichurri Sauce:

1 cup fresh parsley leaves, chopped
1/2 cup fresh cilantro leaves, chopped
3 garlic cloves, minced
1/3 cup olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp red chili flakes (adjust to taste)
1/2 tsp ground cumin
Salt and pepper, to taste

For the Chicken:

4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
Salt and pepper, to taste

For the Couscous Salad:

1 cup couscous
1 1/4 cups boiling water
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely diced
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp fresh parsley, chopped
Salt and pepper, to taste

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Instructions

Prepare the Chimichurri Sauce:
- In a bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, lemon juice, chili flakes, cumin, salt, and pepper.
- Mix well and set aside to allow flavors to meld.
Marinate the Chicken:
- In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and pepper.
- Rub the mixture onto the chicken breasts and let marinate for at least 20 minutes.
Cook the Couscous:
- Place the couscous in a heatproof bowl. Pour boiling water over it, cover, and let sit for 5 minutes.
- Fluff with a fork and mix in cherry tomatoes, cucumber, red onion, olive oil, lemon juice, parsley, salt, and pepper. Set aside.
Grill the Chicken:
- Heat a grill or grill pan over medium-high heat.
- Cook the chicken for 5-6 minutes per side, or until fully cooked and golden with grill marks. Internal temperature should reach 165°F (74°C).
- Let rest for 5 minutes.
Serve:
- Slice the chicken and drizzle with chimichurri sauce.
- Serve alongside the couscous salad.

Notes

For a spicier chimichurri, increase the chili flakes.
This dish pairs well with a side of grilled vegetables.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.