Chimichurri Grilled Chicken Bowl with Garlic Sauce Recipe
A vibrant and flavorful Chimichurri Grilled Chicken Bowl with Garlic Sauce featuring juicy grilled chicken thighs marinated in fresh herb-packed chimichurri, paired with a creamy garlic sauce and served over a hearty base of rice or quinoa. Perfect for a healthy lunch or dinner, this recipe offers layers of bold flavors and textures with customizable toppings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Latin American
Ingredients
Scale
Chicken and Marinade
- 4 boneless skinless chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chimichurri sauce (from chimichurri ingredients)
Chimichurri Sauce
- 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
Garlic Sauce
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 garlic clove, minced (use from the 4 cloves total)
- Water (optional, to thin sauce)
Bowl Base and Toppings
- 2 cups cooked rice or quinoa
- Optional: 1 avocado, sliced
- Optional: 1 cup roasted vegetables
- Optional: 1/2 cup pickled onions
Instructions
- Make the Chimichurri: Finely chop fresh parsley and cilantro. In a bowl, combine the chopped herbs with minced garlic, red wine vinegar, olive oil, salt, pepper, and red chili flakes. Mix well and let sit for at least 15 minutes to allow the flavors to meld.
- Prepare the Garlic Sauce: In a small bowl, whisk together mayonnaise, lemon juice, and minced garlic until smooth. Add a little water if a thinner drizzle consistency is desired; set aside.
- Marinate the Chicken: Coat the chicken thighs with olive oil, salt, and pepper. Add a couple of spoonfuls of the prepared chimichurri to the chicken and rub it in thoroughly. Marinate in the refrigerator for at least 30 minutes to infuse flavor.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the marinated chicken thighs on the grill and cook for 5 to 7 minutes per side, or until the chicken is fully cooked through with a slight char on the surface.
- Assemble the Bowl: Place cooked rice or quinoa into serving bowls. Slice the grilled chicken and arrange it over the base. Spoon generous portions of chimichurri sauce on top, drizzle with the creamy garlic sauce, and add any optional toppings like sliced avocado, roasted vegetables, or pickled onions.
- Serve and Enjoy: Serve immediately while the chicken is warm, providing extra chimichurri and garlic sauce on the side for additional flavor as desired.
Notes
- Chill chimichurri for at least 15 minutes before use for the best flavor integration.
- Marinate the chicken longer if you want a deeper flavor infusion.
- Grilling over medium-high heat achieves a perfect char without drying out the chicken.
- Store leftover chicken and sauces separately in airtight containers in the fridge; chicken lasts up to 4 days, sauces stay fresh about one week.
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