Description
Succulent grilled chimichurri chicken dances with zesty Argentine herbs atop a refreshing couscous salad. Mediterranean flavors mingle with bold, herbaceous notes, promising a delightful culinary journey for hungry palates.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped (optional)
- 1 cup couscous (or pearl couscous)
- 1 ½ cups chicken or vegetable broth
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, finely chopped
- ⅓ cup olive oil
- 2 tbsps red wine vinegar
- 2 tbsps olive oil
- 2 tbsps olive oil
- 3 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- ½ tsp smoked paprika (optional)
- ¼ cup fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Chimichurri Preparation: Finely chop parsley, cilantro, and garlic, blending with olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper until smoothly integrated.
- Chicken Marination: Rub chicken with olive oil, salt, pepper, and smoked paprika, then thoroughly coat with chimichurri sauce, allowing flavors to infuse for 15-30 minutes at room temperature.
- Grill Preparation: Ignite grill or grill pan to medium-high heat, ensuring surface is evenly heated and lightly oiled to prevent adherence.
- Chicken Grilling: Position marinated chicken on hot grill, cooking 5-7 minutes per side, creating distinct crosshatch marks and verifying internal temperature reaches 165F for safe consumption.
- Couscous Construction: Boil broth, remove from heat, incorporate couscous, cover and steam for 5 minutes until light and fluffy, then combine with diced cherry tomatoes, cucumber, red onion, and chopped parsley.
- Salad Finishing: Drizzle couscous mixture with olive oil and lemon juice, seasoning with salt and pepper for vibrant flavor profile.
- Final Plating: Let grilled chicken rest 3-5 minutes to preserve juiciness, then arrange alongside couscous salad, generously topping with remaining chimichurri sauce and fresh parsley sprigs.
Notes
Optimize Marinade Timing: Let chicken absorb chimichurri sauce for at least 30 minutes, but no longer than 2 hours to prevent over-tenderizing and maintain meat’s natural texture.
Grill Temperature Precision: Maintain consistent medium-high heat around 400-450°F to achieve perfect char without burning, using indirect heat zones for even cooking.
Herb Freshness Matters: Use freshly chopped herbs at room temperature for maximum flavor release, avoiding wilted or dried herbs that can make chimichurri taste flat and bitter.
Dietary Adaptation Strategies: Swap chicken with firm tofu or portobello mushrooms for vegetarian version, ensuring marinade and grilling technique remains identical for similar flavor profile.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg