Chimichurri Grilled Chicken Bowl (Print Version)
Grilled chicken in chimichurri over rice with veggies and a creamy garlic drizzle—bright Latin flavors.
# What You'll Need:
→ Chimichurri Marinade and 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 black pepper
→ Grilled Chicken
09 - 1.5 pounds boneless, skinless chicken breasts or thighs
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon 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, to taste
17 - Black pepper, to taste
→ Bowl Components
18 - 2 cups cooked white or brown rice or quinoa
19 - 1 cup cherry tomatoes, halved
20 - 1 cup cucumber, diced
21 - 1 avocado, sliced
22 - 1/4 cup red onion, thinly sliced
23 - 1/4 cup fresh cilantro, chopped
24 - Lime wedges, for serving
# How to Make It:
01 - In a bowl, thoroughly combine parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Set aside half of the mixture for finishing.
02 - Arrange chicken in a shallow dish and pour half of the chimichurri marinade over the pieces, turning to ensure even coating. Cover and marinate for at least 20 minutes at room temperature or up to 2 hours refrigerated.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade; season with additional salt and pepper as desired. Grill chicken for 6 to 8 minutes per side, or until cooked through and charred at the edges. Allow to rest for 5 minutes, then slice into strips.
04 - In a small bowl, whisk Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and black pepper until smooth and creamy.
05 - Evenly portion rice among four bowls. Top with sliced grilled chicken, cherry tomatoes, cucumber, avocado, and red onion. Drizzle generously with garlic sauce and reserved chimichurri, then garnish with chopped cilantro and lime wedges.
# Expert Advice:
01 -
- The sauce is so vibrant and punchy, people will think you’re hiding a secret ingredient.
- This has become my go-to for easy dinners that look ultra-impressive when served.
02 -
- If you grill chicken straight out of the fridge, it never cooks evenly—let it sit at room temp first.
- The garlic sauce thickens as it chills, so make it just before serving for best drizzle potential.
03 -
- Marinate the chicken as long as you can—overnight is unbeatable for flavor.
- Save a portion of the chimichurri for serving so it stays vibrant and fresh, not cooked down.