Chimichurri Grilled Chicken Bowl (Printable)
Grilled chicken in chimichurri over rice with fresh veg and creamy garlic sauce, a bright satisfying bowl
# What You'll Need:
→ Chimichurri Marinade & Sauce
01 - 1 cup fresh parsley, finely chopped
02 - 3 tablespoons fresh oregano, finely chopped or 1 tablespoon dried oregano
03 - 4 garlic cloves, minced
04 - 1/2 cup olive oil
05 - 2 tablespoons red wine vinegar
06 - 1 teaspoon red pepper flakes
07 - 1/2 teaspoon coarse salt
08 - 1/2 teaspoon ground black pepper
→ Grilled Chicken
09 - 1.5 pounds boneless, skinless chicken breasts or thighs
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon ground black pepper
→ Garlic Sauce
12 - 1/2 cup plain Greek yogurt or sour cream
13 - 2 tablespoons mayonnaise
14 - 2 garlic cloves, minced
15 - 1 tablespoon lemon juice
16 - Salt and ground black pepper, to taste
→ Bowl Assembly
17 - 2 cups cooked white or brown rice or quinoa
18 - 1 cup cherry tomatoes, halved
19 - 1 cup cucumber, diced
20 - 1 avocado, sliced
21 - 1/4 cup red onion, thinly sliced
22 - 1/4 cup fresh cilantro, chopped
23 - Lime wedges, for serving
# How-To Steps:
01 - In a mixing bowl, stir together parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, coarse salt, and black pepper. Reserve half of the mixture for garnishing.
02 - Arrange the chicken pieces in a shallow dish. Coat them thoroughly with half of the chimichurri blend. Cover and marinate for a minimum of 20 minutes or up to 2 hours in the refrigerator.
03 - Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade, season lightly with additional salt and pepper, and grill for 6 to 8 minutes per side until fully cooked and charred. Let rest 5 minutes before slicing.
04 - In a medium bowl, combine Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and black pepper. Whisk until thick and smooth.
05 - Divide cooked rice into four serving bowls. Arrange sliced grilled chicken, cherry tomatoes, cucumber, avocado, and red onion over the rice. Drizzle with garlic sauce and reserved chimichurri. Garnish with fresh cilantro and lime wedges.
# Expert Advice:
01 -
- The punchy chimichurri doubles as both marinade and sauce so you get maximum flavor with minimal fuss.
- Every bite balances juicy chicken, crunchy veggies, and creamy garlic sauce—guaranteed to keep dinner interesting.
02 -
- Leaving the chicken to marinate less than 20 minutes really dulls the flavor—patience makes all the difference.
- Never serve all the chimichurri as marinade; save half for a fresh, vibrant drizzle after grilling.
03 -
- Let the chicken rest after grilling so it stays juicy inside, not dry.
- Adding a pinch of coarse salt just before serving brightens the whole bowl.