This tangy recipe is great for spring, summer, or fall grilling! The almonds and cilantro topping add a nice crunch for every bite of your chicken. The best thing about this recipe is the easy cleanup, which is always a great bonus. Just clean your grill grate and your cutting board, and you are ready to go!
2 ½ tbsp extra-virgin olive oil plus additional for drizzling
2 tbsp fresh lemon juice
1/2 tsp salt
1/2 tsp ground black pepper
6 large skinless boneless chicken breast halves, pounded to 1/3-inch thickness
3/4 cup plus 1/3 cup (loosely packed) chopped fresh cilantro
1/2 cup chopped toasted almonds (optional)
1 lemon, cut into 6 wedges
Place 2 1/2 tablespoons oil, lemon juice, salt, and pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes.
Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side.
Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired.
Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges.