Grilled Chimichurri Chicken with Couscous Salad

smoky char of perfectly grilled chicken with the zesty, herbaceous punch of
chimichurri sauce, all served alongside a light and tangy couscous salad.
Whether you're hosting a summer barbecue, looking to impress dinner guests, or
simply craving a taste of something extraordinary, this dish promises to deliver
a fiesta of flavors that will tantalize your taste buds and leave you craving
more.

Servings: 4

Author:

Prep Time
20 minutes

Cook Time
20 minutes

Total Time
40 minutes

Course:

Main Course Lunch

Keywords:

main dish Side Dish chicken sauce Lunch

Instructions

1 Combine the sauce ingredients in a blender and blend until mixed but there is
still some texture and pieces of the herbs left. Pour 1/4 of the sauce over the
chicken and coat well. Refrigerate overnight or at least 1 hour. Place the rest
of the sauce in the fridge until ready to use.
2 Toss the couscous with 1/4 cup of the sauce, tomatoes and feta. Taste and add
salt or more dressing if needed.
3 If grilling the chicken, heat the grill to medium high and cook the chicken
until it reaches 165 in the middle. Let rest 5 minutes before slicing. You can
also cook the chicken in the oven or on the stove top. If I am using the oven I
like to broil it first to get some char like the grill, then switch to baking to
finish it.
4 Put some couscous salad in a bowl and top with sliced chicken. Drizzle with
extra chimichurri and serve.

Grilled Chimichurri Chicken with Couscous Salad

Course:

Keywords:

🧂 Ingredients

Instructions

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