Chimichurri Grilled Chicken Bowl with Garlic Sauce
The moment I fell in love with this bowl One summer evening I was craving something bright and green that still felt like comfort food, and that craving turned into my go-to: Chimichurri Grilled Chicken Bowl with Garlic Sauce. The first time I made it the air filled with the smell of parsley and cilantro,…
The moment I fell in love with this bowl
One summer evening I was craving something bright and green that still felt like comfort food, and that craving turned into my go-to: Chimichurri Grilled Chicken Bowl with Garlic Sauce. The first time I made it the air filled with the smell of parsley and cilantro, sharp garlic, and the salty char of the grill. If you like the idea of a herb-forward sauce spooned over warm grilled chicken and tucked into a bowl of greens or rice, you will understand why I make this at least once a week. If you want something similar but with a seafood twist, I sometimes alternate with a grilled shrimp bowl with avocado corn salsa for a lighter summer dinner.
I always keep my pantry and fridge ready for this: 2 chicken breasts, 1 cup fresh parsley finely chopped, 1 cup fresh cilantro finely chopped, 4 garlic cloves (I separate them—2 for the chimichurri and 2 for the garlic sauce, minced), 3 tablespoons red wine vinegar, 1/2 teaspoon red chili flakes, 1/2 cup olive oil (plus 2 tablespoons for the garlic sauce), 1/2 cup Greek yogurt or mayonnaise, 2 tablespoons lemon juice, 2 Roma tomatoes diced, 1/4 red onion finely diced, salt and pepper to taste, and 2 cups mixed greens or cooked rice. Hearing that list out loud almost makes it sound complicated, but it comes together faster than you might think, especially once you’ve chopped parsley and cilantro a few times.
The secret that makes it sing
What changes everything here is the chimichurri. In a bowl or food processor, combine parsley, cilantro, 2 minced garlic cloves, red wine vinegar, chili flakes, 1/2 cup olive oil, salt, and pepper to create chimichurri. Reserve half of the chimichurri for drizzling over finished bowls. Coat chicken breasts with remaining chimichurri and marinate in refrigerator for 30 minutes to 1 hour. That little step is where the herb oils get into the meat and the acid from the vinegar starts to tenderize the chicken. I often make the chimichurri in the late morning and let it hang out in the fridge until dinner; the flavors deepen and the bright green becomes almost jewel-like when you spoon it over the cooked slices.
When I’m short on time, I’ll chop everything by hand instead of pulsing in a processor. I find the texture of hand-chopped chimichurri makes the sauce feel more rustic on the plate. If you like a smoother finish, process it longer.
How I actually cook it (no fuss, full flavor)
Preheat your grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5-7 minutes per side until internal temperature reaches 165°F on a meat thermometer and chicken has nice char marks. Use tongs to flip without piercing the meat. I cannot stress the thermometer enough; that’s the fastest way to know when it is done right. If you guess by time alone, you sometimes end up drying the breasts out. Transfer grilled chicken to cutting board and let rest for 5 minutes before slicing into 1/4-inch thick slices to allow juices to redistribute.
While chicken rests, whisk together Greek yogurt or mayo, 2 grated garlic cloves, lemon juice, 2 tablespoons olive oil, salt, and pepper until smooth. In separate bowl, combine diced tomatoes and red onion with splash of lemon juice and pinch of salt for pico de gallo. Assemble bowls by layering greens or rice as base. Top with sliced chicken, spoonful of pico, drizzle of reserved chimichurri, and finish with garlic sauce. The cool, tangy garlic sauce is what ties the whole bowl together—the cream cools the heat from the chili flakes and the lemon keeps the sauce from feeling heavy.
A tip I learned the hard way is to resist the urge to slice the chicken right off the grill. Letting it rest for those five minutes makes the difference between an undeniably juicy bite and one that sighs dry. Another tip: use tongs and a spatula to flip so you do not pierce the meat, which makes it release juices.
Little tricks and a couple of variations I love
I love playing with textures. If I am serving this for friends, I sometimes toast pepitas or slivered almonds and sprinkle them on top for crunch. When I want to make it heartier, I use cooked rice as the base instead of mixed greens and stir a little lime into the rice so every spoonful has acidity. For a smoky twist, I add a pinch more red chili flakes and a tablespoon of smoked paprika into the chimichurri. If you want a creamier bowl, swap the Greek yogurt for mayonnaise in the garlic sauce; it feels more indulgent, especially on a weeknight when you want something comforting.
For a Middle Eastern spin, I sometimes serve the chimichurri chicken with warm flatbreads, a cucumber salad, and a dollop of the garlic sauce, which brings to mind the flavors in my go-to chicken shawarma with garlic sauce. If you like smoky heat, try a variation with chipotle-infused oil in the marinade and black beans and corn in the bowl—the same combo shines over at a favorite recipe I turn to when I want bold southwest flavors chipotle chicken bowl with black beans.
A practical tip: if you plan to meal prep, grill a few extra breasts on Sunday and keep them sliced in the fridge for up to four days. Store the chimichurri and garlic sauce separately in airtight containers so nothing gets soggy. When reheating, gently warm the chicken in a skillet with a splash of water or low oven so it stays moist. Leftovers make an incredible lunch—just spoon more chimichurri over and add fresh pico.
The moments I remember and why this matters
I have a memory from the first summer I made this for my partner: we ate on the back steps, the chicken still warm, a glass of cold white wine sweating on the table, and a breeze carrying the smell of barbecue through the yard. It felt simple and celebratory at once. That is why I love this recipe. It is flexible enough for weeknights yet pretty enough for guests. The colors are vivid—deep green chimichurri, ruby tomatoes, pale pinks of grilled chicken—and the sounds of the grill hitting the meat give you instant confidence that dinner will be worth it.
How do you know when it is done right? Look for the char marks, smell the garlic and herbs, and use that thermometer to hit 165°F. The chicken should be slightly springy, not hard. The chimichurri should taste bright, not bitter, and the garlic sauce should bring a cool, lemony balance.
Conclusion
If you want a little inspiration or a different take on chimichurri bowls, this Chimichurri Chicken Bowl – Jar Of Lemons page has a lovely variation that reminded me of how many ways this idea can be dressed up or pared down. Give this Chimichurri Grilled Chicken Bowl with Garlic Sauce a try and make it your own—swap herbs, change the base, or double the garlic if you are feeling bold. The first time you spoon that bright green herb sauce over warm, juicy slices of chicken, you will understand why I keep coming back to this bowl.
Chimichurri Grilled Chicken Bowl with Garlic Sauce
Ingredients
Method
- In a bowl or food processor, combine parsley, cilantro, 2 minced garlic cloves, red wine vinegar, red chili flakes, and 1/2 cup olive oil. Add salt and pepper to taste.
- Reserve half of the chimichurri for drizzling over finished bowls.
- Coat chicken breasts with the remaining chimichurri and marinate in the refrigerator for 30 minutes to 1 hour.
- Preheat your grill or grill pan to medium-high heat.
- Remove the chicken from marinade and grill for 5-7 minutes per side until the internal temperature reaches 165°F.
- Transfer grilled chicken to a cutting board and let rest for 5 minutes before slicing.
- In a bowl, whisk together Greek yogurt (or mayo), 2 grated garlic cloves, lemon juice, 2 tablespoons olive oil, salt, and pepper until smooth.
- In a separate bowl, combine diced tomatoes and red onion with a splash of lemon juice and a pinch of salt.
- Layer mixed greens or rice as the base in each bowl.
- Top with sliced chicken, a spoonful of pico de gallo, a drizzle of reserved chimichurri, and finish with garlic sauce.
