Save to Pinterest Chimichurri grilled chicken bowls are my go to when I crave something bold and colorful but need dinner on the table fast. The punchy chimichurri, creamy garlic sauce, and juicy grilled chicken all come together over fluffy grains or crisp greens for a meal that never disappoints. These bowls give you the vibrant taste of summer with every bite.
When I first tried this with leftover chimichurri, it became an instant hit. Now my family requests these bowls weekly and my kitchen smells like a summer garden.
Ingredients
- Boneless chicken thighs or breasts: for juicy texture and fast cooking
- Fresh parsley and oregano: for bold authentic chimichurri flavor always choose bright green leaves
- Garlic: fresh and minced for depth in both marinade and sauce
- Olive oil: to keep the chicken moist and help herbs cling
- Red wine vinegar: gives tang and lifts the herbs
- Greek yogurt or sour cream: for a creamy garlic sauce base Greek yogurt brings protein and tang while sour cream adds richness
- Lemon juice: just squeezed to brighten the sauce
- Cooked quinoa rice or salad greens: for a nourishing base
- Cherry tomatoes and cucumber: for juicy crunch
- Optional avocado: for creamy richness look for ripe but firm fruit
- Salt and pepper: to balance and enhance every bite use kosher salt for best results
Instructions
- Make Chimichurri and Marinate Chicken:
- Finely chop parsley and oregano. Mince garlic. In a bowl mix herbs with olive oil red wine vinegar salt and pepper to taste. Place chicken in a shallow dish and coat well with the chimichurri. Let marinate for at least 15 minutes. If you have more time marinate up to overnight for deeper flavor.
- Grill the Chicken:
- Preheat your grill or grill pan to mediumhigh. Place the marinated chicken on the grill and cook for six to eight minutes on each side. Chicken is done when juices run clear and it reaches 165 degrees Fahrenheit internally. Remove from grill and let rest five minutes for juiciest results then slice into strips.
- Make the Garlic Sauce:
- In a small bowl whisk together Greek yogurt or sour cream with minced garlic lemon juice and a pinch of salt. Taste and add more salt or lemon if desired. The sauce should be zippy and creamy.
- Assemble the Bowls:
- Choose bowls or deep plates and add a generous scoop of quinoa rice or salad greens as the base. Arrange sliced grilled chicken on top. Spoon extra chimichurri and creamy garlic sauce over the chicken. Finish with halved cherry tomatoes cucumber slices and avocado if using. Serve immediately.
Save to Pinterest I always toss extra chimichurri with the veggies for even more flavor. The smell of the herbs chopping is the best part of dinner prep and it reminds me of eating street food in Buenos Aires with my family one summer.
Storage Tips
Keep any leftover components in separate airtight containers in the fridge. The chicken and chimichurri both taste better after sitting overnight so leftovers make a fantastic lunch. For busy weeks I double the sauce and freeze half in ice cube trays for a fast shortcut.
Ingredient Substitutions
Swap in cilantro or basil for parsley and oregano if needed. Thighs are more forgiving than breasts on the grill but either works. For a dairy free twist cashew cream blended with garlic gives the sauce the same creamy zip.
Serving Suggestions
Pile the chicken and toppings onto a bed of farro or brown rice for even heartier bowls. Add pickled red onions or crumbled feta for a flavor boost. Serve with warm pita or homemade tortilla chips for scooping.
Cultural and Seasonal Adaptations
Chimichurri is a celebration of fresh herbs from Argentina and Uruguay. Try switching to roasted sweet potato rounds in colder months or swap in grilled zucchini when it is in season. In the middle of summer I will sometimes throw corn kernels or grilled peppers into the mix.
Save to Pinterest This bowl always reminds me of family dinners in summer — simple, fresh, and bursting with flavor. Make a double batch and enjoy bold leftovers the next day.
Common Recipe Questions
- → How long should I marinate the chicken?
Marinate for at least 15 minutes for good flavor, but overnight in the fridge gives deeper taste.
- → Can I use chicken breasts instead of thighs?
Yes, both boneless chicken thighs and breasts work well in this bowl. Adjust grilling time as needed.
- → What can I use for a dairy-free garlic sauce?
Substitute Greek yogurt with cashew cream or any plant-based yogurt alternative to make it dairy-free.
- → Do I have to use quinoa or rice for the base?
No, you can serve everything over salad greens or mixed veggies for a lighter, gluten-free option.
- → What other ways can I customize the bowl?
Add avocado, swap herbs like cilantro for parsley, or toss in your choice of fresh vegetables for extra variety.