Chimichurri Grilled Chicken Bowl with Garlic Sauce(Easy 30-Minute Recipe!)

Chimichurri grilled chicken bowl with Garlic Sauce was the exact thing I ordered at a cute little spot the other day when I was too tired to cook and too hungry to make good decisions. Chimichurri grilled chicken bowl with Garlic Sauce also happened to cost me the price of, like, a whole pack of chicken plus groceries for the week. It showed up gorgeous—charred chicken, bright green herbs, fluffy rice, crunchy veggies, and that creamy garlicky drizzle that makes you consider licking the lid.

On the walk home, I had the very dramatic realization that I could absolutely make this myself. Not “someday when I’m a better person.” I mean on a Tuesday. In regular sweatpants. With my normal-life kitchen.

Restaurant bowls are amazing… until you realize you just paid extra for bland chicken and a sauce that tastes like it came from a jug. And the homemade versions? They can fall flat if the chicken isn’t actually juicy or the chimichurri tastes like you just chopped some herbs and hoped for the best.

This Chimichurri Grilled Chicken Bowl with Garlic Sauce fixes all of that. You get bold, punchy chimichurri, properly marinated grilled chicken, and a creamy garlic sauce that tastes like it should come with a warning label. The whole thing comes together in about 30 minutes, and you’ll also learn how to prep the components so you can build bowls all week without getting bored.

Table of Contents

Table of Contents

Quick Overview – Chimichurri Grilled Chicken Bowl with Garlic Sauce

• Prep Time: 15 minutes
• Cook / Chill Time: 12–15 minutes
• Total Time: 30 minutes
• Servings: 4 bowls
• Difficulty: Easy

Why You’ll Love This Chimichurri Grilled Chicken Bowl with Garlic Sauce

• Restaurant-quality flavor at home in about 30 minutes, using simple ingredients that don’t require a special trip to a fancy market. This chimichurri grilled chicken bowl hits loud, in the best way.
• Completely customizable: rice, quinoa, greens, roasted potatoes… you can build your bowl your way (and accommodate the picky eater who “doesn’t do green things”).
• Meal prep friendly: make the chicken and sauces ahead, then assemble a fresh chimichurri grilled chicken bowl with Garlic Sauce in minutes.
• Two homemade sauces that feel impressive but aren’t fussy—chimichurri and a creamy garlic sauce that makes everything taste like you tried harder than you did.
• Naturally gluten-free and easy to adapt for keto, paleo, or dairy-free with a couple swaps.

Quick note: if you’re into bowls, you might also like best rice bowl recipes on my site (it’s basically my love language in carb form).

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Ingredients for Chimichurri Grilled Chicken Bowl with Garlic Sauce

Exact measurements will be in the recipe card, but here’s what you’re shopping for and why it matters.

For the Chimichurri:

• Fresh parsley (the main event). You want it bright and leafy, not limp and sad—chimichurri lives or dies by fresh herbs.
• Fresh cilantro (optional but I love it). It adds a little extra freshness that plays so well with grilled chicken.
• Garlic (fresh, not the jarred stuff if you can). Chimichurri should taste bold, not muted.
• Red wine vinegar (that tangy backbone).
• Olive oil (use one you like the taste of; it’s a big part of the flavor).
• Red pepper flakes or a chopped chili (for a gentle heat).
• Salt and black pepper.

For the Chicken:

• Boneless, skinless chicken thighs or breasts. Thighs are juicier and more forgiving; breasts work great if you don’t overcook them.
• Lime or lemon juice (for brightness and a little tenderizing).
• Olive oil (helps the grill char without sticking).
• Spices like cumin, smoked paprika, oregano, salt, pepper (simple, but they make the chicken taste like it belongs in a bowl this good).

For the Garlic Sauce:

– Greek yogurt or mayonnaise (or a mix). Yogurt makes it tangy and lighter; mayo makes it richer and more “restaurant drizzle.”
– Fresh garlic (yes, again). This is a garlic sauce, not a garlic suggestion.
– Lemon juice (to wake everything up).
– Salt (don’t skip it or it’ll taste flat).
– Optional: a little water to thin it to drizzle consistency.

For the Bowl Assembly:

• Rice, quinoa, or greens (your base).
• Cherry tomatoes (sweet + juicy).
• Cucumber (crunchy and cooling).
• Red onion (thinly sliced, for bite).
• Avocado (creamy, always welcome).
• Optional extras: feta, pickled jalapeños, black beans, roasted corn, shredded lettuce.

If you want a quick refresher on chicken doneness and food safety, the USDA guide is clear and reliable.

Ingredient Substitutions & Variations

Here’s the thing—this chimichurri grilled chicken bowl with Garlic Sauce is a formula, not a strict set of rules. You can bend it without breaking it.

Chicken options:

• Thighs: juicier, harder to mess up, my personal favorite for a grilled chicken bowl with Garlic Sauce.
• Breasts: leaner; just pound them a bit so they cook evenly.
• Rotisserie chicken: in a pinch, absolutely. You’ll miss the grill char, but the sauces will carry you.

Chimichurri tweaks:

• No cilantro? Use all parsley. Still amazing.
• Want it more traditional? Skip cilantro and keep it parsley-forward with oregano.
• Like heat? Add more red pepper flakes or a minced fresh chili.
• No red wine vinegar? Use white wine vinegar or even lemon juice. Slightly different, still delicious.

Garlic sauce swaps:

• Dairy-free: use a good-quality vegan mayo or blended silken tofu with lemon and garlic.
• Extra creamy: do half mayo, half yogurt. This is my “company’s coming over” version.
• More zip: add a pinch of cayenne or a tiny spoon of Dijon.

Bowl base ideas:

• Rice: jasmine, basmati, brown—whatever you’ve got.
• Quinoa: extra protein and nice texture.
• Greens: go full salad mode and call it lunch.
• Roasted potatoes or sweet potatoes: cozy, hearty, and great for colder weather.

Topping ideas:

• Crunch: shredded cabbage, toasted pepitas, crispy chickpeas.
• Briny: olives or pickled onions.
• Cheesy: feta or cotija.
• Sweet: grilled corn or mango (sounds weird, tastes incredible).

If you’re building a weekly plan, this chimichurri grilled chicken bowl with Garlic Sauce plays really well with other healthy meal prep ideas.

How to Make Chimichurri Grilled Chicken Bowl with Garlic Sauce

You’re making three things (two sauces + chicken), but I promise it’s not a lot. It’s mostly chopping and stirring, then letting the grill do the heavy lifting.

1. Make the chimichurri

Finely chop parsley (and cilantro if using) and garlic. Stir with red wine vinegar, olive oil, red pepper flakes, salt, and pepper.

Let it sit while you do everything else.
Pro tip from many batches: chimichurri tastes better after 10–15 minutes because the vinegar and salt mellow the raw garlic and wake up the herbs.

If you want to nerd out a little (in a helpful way), Serious Eats has a great chimichurri overview and technique notes.

2. Marinate the chicken

Toss chicken with olive oil, citrus juice, spices, salt, and pepper. If you have time, give it 15 minutes. If you don’t, even 5 minutes helps.

Real talk: I’ve forgotten to marinate longer than once. It still works because the chimichurri and garlic sauce bring plenty of flavor, but a short marinate makes the chicken taste seasoned all the way through.

3. Make the garlic sauce

Stir together Greek yogurt and/or mayo with grated or minced garlic, lemon juice, and salt. Add a spoonful of water if you want it drizzly instead of dollopy.

Taste it.
If it doesn’t make you go “oh wow,” add a pinch more salt or a little more lemon. That’s usually the missing piece.

4. Grill the chicken

Heat your grill (or grill pan) to medium-high. Oil the grates/pan lightly.

Grill chicken until it has charred, smoky edges and reaches 165°F in the thickest part. Timing depends on thickness—usually 5–7 minutes per side for thighs, a bit less for thinner pieces.

Let it rest 5 minutes before slicing.
This is how you keep it juicy. If you slice right away, the juices run out and you’ll feel personally betrayed.

5. Assemble your bowls

Start with your base (rice/quinoa/greens). Add sliced grilled chicken, spoon chimichurri over it, then drizzle with garlic sauce.

Pile on tomatoes, cucumber, onion, avocado—whatever makes your bowl feel like a restaurant order you didn’t have to pay $18 for.

One more thing before you start: if you’re serving multiple people, keep the components separate on the counter and let everyone build their own chimichurri grilled chicken bowl with Garlic Sauce. It avoids topping drama and makes dinner weirdly fun.

Pro Tips & Common Mistakes – chimichurri grilled chicken bowl with Garlic Sauce

• Don’t mince herbs into paste. Chimichurri should be chopped, not blended into green smoothie territory. A little texture is the whole charm.
• Salt matters in both sauces. If your chimichurri tastes sharp or your garlic sauce tastes “meh,” it’s often just under-salted.
• Use thighs if you’re nervous. They forgive distracted cooks (hi, it’s me) and stay juicy even if you overshoot by a minute.
• Let the chicken rest. I know you’re hungry. Rest it anyway. Your future self will thank you when the slices are juicy, not dry.
• Thin the garlic sauce on purpose. If you want that restaurant drizzle, add water a teaspoon at a time. Too thick and it sits in a lump like it’s refusing to participate.
• Taste the chimichurri after it sits. The flavor changes fast. If it’s too tangy, add a little more olive oil. If it’s flat, add salt. If it’s dull, add a tiny splash more vinegar.

Storage, Make-Ahead & Freezing – chimichurri grilled chicken bowl with Garlic Sauce

This chimichurri grilled chicken bowl with Garlic Sauce is basically made for adults who want weekday lunches that don’t feel like punishment.

Storage:

• Chicken: store in an airtight container in the fridge for 3–4 days.
• Chimichurri: best within 2–3 days for peak bright-herb flavor, but it’ll keep up to 4 days refrigerated. Press plastic wrap against the surface if you want it to stay extra green.
• Garlic sauce: 4–5 days in the fridge, airtight container.

Make-ahead:

• Make both sauces up to 2 days ahead.
• Cook the chicken ahead and slice when you’re ready to eat (slicing early can dry it out faster).
• Store toppings separately so cucumbers and tomatoes don’t turn everything watery.

Freezing:

• Freeze cooked chicken (sliced or whole) up to 3 months. Thaw overnight in the fridge.
• Don’t freeze chimichurri or garlic sauce if you can help it. The herbs lose their fresh pop, and the garlic sauce can separate.

Meal prep move I swear by: pack bases and chicken together, then add chimichurri and garlic sauce right before eating so everything stays fresh. That’s how a chimichurri grilled chicken bowl with Garlic Sauce still tastes exciting on day three.

Serving Suggestions – chimichurri grilled chicken bowl with Garlic Sauce

If you’re making this for dinner, you can keep it simple or turn it into a whole situation.

• Classic bowl night: serve the components buffet-style and let everyone build their own chimichurri grilled chicken bowl with Garlic Sauce. Add tortilla chips on the side if you want crunch without chopping extra vegetables.
• Make it a salad: greens as the base, extra cucumber and tomatoes, and a big drizzle of garlic sauce like it’s the main character (because it is).
• Taco twist: slice the chicken and stuff it into warm tortillas with chimichurri and a little garlic sauce.
• Cozy version: swap rice for roasted potatoes and add a simple side of sautéed greens.
• For guests: put chimichurri in a pretty bowl, drizzle garlic sauce over the chicken on a platter, and suddenly you “host.” It’s mostly optics.

FAQ’s about Chimichurri Grilled Chicken Bowl with Garlic Sauce

Final Thoughts – Chimichurri Grilled Chicken Bowl with Garlic Sauce

If you’re craving something that tastes like a restaurant splurge but fits into real life, this one’s it. You get juicy grilled chicken, bright herby chimichurri, and that creamy garlic sauce that makes you want to put it on everything you eat this week.

Make it once and you’ll start seeing the pattern: keep a base, keep a protein, keep a sauce you actually love. Then dinner becomes easy. And honestly kind of fun.

If you make this grilled chicken bowl with Garlic Sauce, tell me what you put in yours—because everyone’s version ends up a little different, and I’m nosy in the most supportive way.