Description
A vibrant and flavorful Chimichurri Grilled Chicken Bowl with Garlic Sauce made with juicy grilled chicken, fresh herb-packed chimichurri, and creamy garlic sauce over a hearty base. Perfect for a healthy lunch or dinner, this easy recipe is customizable and packed with protein, fresh herbs, and bold flavors.
Ingredients
4 boneless skinless chicken thighs
3 tablespoons olive oil
4 garlic cloves minced
1 cup fresh parsley finely chopped
1 cup fresh cilantro finely chopped
3 tablespoons red wine vinegar
1 teaspoon red chili flakes
1/2 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked rice or quinoa
Optional toppings: 1 avocado sliced, 1 cup roasted vegetables, 1/2 cup pickled onions
Instructions
1. Finely chop parsley and cilantro, mix with garlic, red wine vinegar, olive oil, salt, pepper, and chili flakes for chimichurri. Let sit 15 minutes.
2. In a bowl, whisk mayonnaise, lemon juice, and minced garlic until smooth for the garlic sauce. Add water if a thinner consistency is desired.
3. Coat chicken thighs with olive oil, salt, pepper, and 2 spoonfuls of chimichurri. Marinate for 30 minutes in the fridge.
4. Preheat grill to medium-high. Grill chicken for 5–7 minutes per side until fully cooked and slightly charred.
5. Add rice or quinoa to bowls, top with sliced grilled chicken, spoonfuls of chimichurri, drizzle of garlic sauce, and any toppings.
6. Serve warm with extra chimichurri and garlic sauce on the side.
Notes
Chill chimichurri for at least 15 minutes before use for best flavor.
Marinate chicken longer for deeper flavor infusion.
Grill over medium-high for perfect char without drying the chicken.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Latin American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg