Recipe Background
Chimichurri Chicken doesn't do things by half-measures. It goes all in so you can enjoy big flavors with ease! At its heart is the secret weapon — a homemade chimichurri that's herbaceous, savory, and so fresh, perfect for marinating succulent chicken or accenting tender, fluffy couscous! Served with sharp feta cheese, Chimichurri Chicken makes sure that other grilled chicken dishes pale in comparison!
Chimichurri Chicken doesn't do things by half-measures. It goes all in so you can enjoy big flavors with ease! At its heart is the secret weapon — a homemade chimichurri that's herbaceous, savory, and so fresh, perfect for marinating succulent chicken or accenting tender, fluffy couscous! Served with sharp feta cheese, Chimichurri Chicken makes sure that other grilled chicken dishes pale in comparison!
Ingredients
For the chicken:
- 2 cups fresh cilantro
- 1 1/3 cups fresh parsley
- 1/2 cup fresh oregano
- 4 cloves garlic minced
- 1/2 cup red wine vinegar
- 1 1/3 cups olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 pound chicken thighs boneless and skinless
For the couscous salad:
- 2 cups couscous cooked
- 1 cup cherry tomatoes halved
- 1/3 cup feta cheese crumbled
- 3 tablespoons chives chopped
- salt to taste
- black pepper to taste
Directions
- In a food processor, add the cilantro, the parsley, the oregano, and the garlic and pulse until it is chopped into small pieces.
- Add the red wine vinegar to the food processer and pulse again to combine.
- While blending, slowly stream in the olive oil and mix until just combined.
- Add 1 teaspoon of the salt, 1 teaspoon of the black pepper and the red pepper flakes and stir or pulse to combine.
- In a bowl, add the chicken thighs and 1/4 cup of the chimichurri and toss to coat.
- Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes.
- While the chicken thighs marinate, in a bowl, add the couscous and 1/4 cup of the chimichurri and toss to combine.
- Add the tomatoes, the feta, and the chives and toss to combine.
- Season the couscous mixture with the extra salt and the extra black pepper and toss well to combine.
- Preheat the grill on high for at least 10-15 minutes.
- Add the chicken thighs to the hot grill and cook, turning them once, until they reach an internal temperature of 165 degrees F, about 5 minutes per side.
- Let the chicken thighs rest for 5 minutes.
- Serve the chicken thighs with the coucous salad and drizzle with the remaining chimichurri.
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