Name: Chimichurri Grilled Chicken Bowl with Garlic Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Latin American
Ingredients: 4 boneless skinless chicken thighs; 3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons chimichurri sauce (from chimichurri ingredients); 1 cup fresh parsley, finely chopped; 1 cup fresh cilantro, finely chopped; 4 garlic cloves, minced; 3 tablespoons red wine vinegar; 3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon red chili flakes; 1/2 cup mayonnaise; 2 tablespoons lemon juice; 1 garlic clove, minced (use from the 4 cloves total); Water (optional, to thin sauce); 2 cups cooked rice or quinoa; Optional: 1 avocado, sliced; Optional: 1 cup roasted vegetables; Optional: 1/2 cup pickled onions

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Introduction

The Chimichurri Grilled Chicken Bowl with Garlic Sauce is a vibrant and flavorful meal that combines juicy grilled chicken with fresh herb-packed chimichurri and a creamy garlic sauce. Served over a hearty base like rice or quinoa, it’s perfect for a healthy lunch or dinner that’s easy to prepare and packed with bold, fresh flavors.

A bowl with three main layers sits on a white marbled texture. The bottom layer is fluffy white rice, spread evenly at the base. On top, there is sliced grilled chicken breast arranged in a neat row on the left side, with clear browned grill marks and specks of green herbs. A bright green, coarse textured sauce runs over the middle of the chicken slices. On the right side, there are halved cherry tomatoes mixed with finely chopped green herbs, creating a fresh and colorful contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken thighs
3 tablespoons olive oil
4 garlic cloves, minced
1 cup fresh parsley, finely chopped
1 cup fresh cilantro, finely chopped
3 tablespoons red wine vinegar
1 teaspoon red chili flakes
1/2 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked rice or quinoa
Optional toppings: sliced avocado, roasted vegetables, pickled onions

Instructions

Step 1: Finely chop parsley and cilantro. In a bowl, mix them with minced garlic, red wine vinegar, olive oil, salt, pepper, and red chili flakes to make the chimichurri. Let it sit for at least 15 minutes to allow the flavors to meld.
Step 2: In a separate bowl, whisk together mayonnaise, lemon juice, and minced garlic until smooth to create the garlic sauce. Add a little water if you prefer a thinner consistency for drizzling.
Step 3: Coat the chicken thighs with olive oil, salt, pepper, and two spoonfuls of chimichurri. Marinate in the refrigerator for at least 30 minutes.
Step 4: Preheat your grill to medium-high heat. Grill the chicken thighs for 5–7 minutes on each side until fully cooked and slightly charred.
Step 5: Assemble the bowls by layering cooked rice or quinoa at the bottom. Top with sliced grilled chicken, spoonfuls of chimichurri, a drizzle of garlic sauce, and any desired toppings.
Step 6: Serve immediately while the chicken is warm, offering extra chimichurri and garlic sauce on the side for added flavor.

Tips & Variations

Let the chimichurri chill for at least 15 minutes before serving to deepen its flavor.
For more intense flavor, marinate the chicken longer, up to 2 hours.
Grill the chicken over medium-high heat to achieve a perfect char without drying it out.
Try swapping the base with roasted vegetables or mixed greens for a lighter option.
Add sliced avocado or pickled onions for extra texture and freshness.

Storage

Store grilled chicken, cooked base, chimichurri, and garlic sauce separately in airtight containers in the refrigerator. The chicken will keep for up to four days, while both sauces stay fresh for about a week. Reheat the chicken gently on the grill or in a pan to maintain juiciness, and add sauces fresh when serving.

How to Serve

A bowl filled with white rice at the bottom forming the base layer, topped with several slices of grilled chicken breast that have visible char marks and a light golden-brown color with bits of green herbs sprinkled over them; a thick, chunky green sauce that looks like pesto is spread over the middle of the chicken slices in a generous line. On one side of the bowl, there are halved bright red cherry tomatoes mixed with small green herb pieces, adding a fresh and colorful contrast. The bowl is white with a slight speckled texture on the outside, and the whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to be leaner and may dry out more quickly. Grill carefully and avoid overcooking to keep them juicy.

Is it possible to make this recipe vegetarian?

Absolutely. Substitute grilled vegetables or tofu for the chicken and keep the chimichurri and garlic sauce as flavorful accompaniments.