If you’re craving bold flavor, vibrant colors, and a wholesome, satisfying meal, this Chimichurri Grilled Chicken Bowl with Garlic Sauce will absolutely deliver. Juicy, smoky grilled chicken thighs are seasoned to perfection and drizzled with herbaceous chimichurri, then served over a bed of fluffy rice and fresh greens. To finish it all off? A rich, zesty garlic sauce that pulls every bite together.

It’s the kind of dish that checks every box: easy to prep, exciting to eat, and incredibly versatile. Whether you’re planning a meal prep week, a family dinner, or simply want to treat yourself to something packed with flavor, this recipe is bound to become a go-to favorite. Every layer has its moment, from the charred chicken to the tangy pico de gallo, making every forkful an explosion of textures and taste.

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

This dish brings restaurant-quality flavor right into your kitchen with minimal effort. The fresh chimichurri adds a punchy, herb-forward brightness that perfectly complements the smoky grilled chicken. It’s gluten-free, nutrient-packed, and super customizable—ideal for busy weeknights or impressing guests. Plus, that garlic sauce? Totally addictive.

Ingredients for the Chimichurri Grilled Chicken Bowl with Garlic Sauce

Each ingredient in this bowl plays an important role in building layers of flavor, freshness, and texture:

Boneless, skinless chicken thighs – Juicy and flavorful, they grill beautifully and hold up well to the bold chimichurri.
Olive oil – Used in the marinade and chimichurri to add richness and help bind the flavors.
Garlic cloves – Essential for both the marinade and the garlic sauce, delivering that unmistakable kick.
Fresh parsley and cilantro – These herbs are the heart of the chimichurri, giving it a vibrant green color and fresh flavor.
Red wine vinegar – Brings acidity to the chimichurri, brightening the overall flavor profile.
Crushed red pepper flakes – Adds just a hint of heat to balance the herbs.
Greek yogurt or mayo – Forms the creamy base of the garlic sauce, adding tang and richness.
Fresh lemon juice – Lifts the garlic sauce with citrusy brightness.
Cooked white rice – Acts as the perfect bed to soak up all those juices and sauces.
Mixed greens – Adds a crunchy, fresh layer under the chicken and rice.
Cherry tomatoes, red onion, and bell pepper – For the pico de gallo, bringing a juicy, refreshing crunch.
Salt and pepper – Simple seasonings that elevate every component.

How To Make the Chimichurri Grilled Chicken Bowl with Garlic Sauce

Step 1: Marinate the Chicken

In a bowl, combine olive oil, minced garlic, salt, pepper, and a spoonful of chimichurri. Add the chicken thighs and toss to coat. Let them marinate for at least 30 minutes (or overnight for deeper flavor).

Step 2: Make the Chimichurri Sauce

In a food processor, blend fresh parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and olive oil until you get a textured, green sauce. Adjust salt to taste. Set aside.

Step 3: Prepare the Garlic Sauce

Mix Greek yogurt (or mayo) with minced garlic, lemon juice, and a pinch of salt. Whisk until smooth and creamy. Refrigerate until ready to serve.

Step 4: Grill the Chicken

Grill the marinated chicken thighs over medium-high heat until cooked through and charred on the edges, about 5–7 minutes per side. Let rest before slicing.

Step 5: Build Your Bowl

Start with a base of white rice and mixed greens. Add sliced grilled chicken, a spoonful of fresh pico de gallo (chopped cherry tomatoes, red onion, and bell pepper with herbs), drizzle with chimichurri, and serve the garlic sauce on the side or over the top.

Step 6: Serve and Enjoy

Garnish with extra herbs or lemon wedges if you’d like. Dig in while it’s fresh and warm!

How to Serve and Store This Chimichurri Grilled Chicken Bowl

This colorful, flavor-packed bowl is best served fresh, right after the chicken comes off the grill. The warmth of the chicken contrasts beautifully with the cool garlic sauce and the crispness of the greens. It serves 4 people generously, making it perfect for a family dinner or healthy meal prep.

If you’re storing leftovers, keep the components separate when possible. Store the grilled chicken, chimichurri, and garlic sauce in airtight containers in the refrigerator for up to 4 days. Reheat the chicken gently before serving, and assemble the bowls fresh each time to keep the textures just right.

What to Serve With Chimichurri Grilled Chicken Bowl?

Roasted Sweet Potatoes

Their natural sweetness balances the tangy chimichurri and adds a hearty touch.

Grilled Corn on the Cob

A summertime classic that pairs wonderfully with smoky chicken and fresh herbs.

Avocado Slices or Guacamole

Creamy, cool, and rich—a perfect addition to round out the meal.

Black Beans

Adds extra protein and a satisfying earthiness to the plate.

Plantain Chips or Tortilla Chips

Crunchy, salty bites on the side or crumbled on top for texture.

Cucumber Salad

Light and refreshing to balance the heat and garlic.

Mango Salsa

Sweet and tangy, this fruity salsa adds a tropical spin to the dish.

Lime Wedges

A fresh squeeze of lime enhances all the bold flavors already in your bowl.

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well too! Just be sure not to overcook them as they can dry out more easily than thighs. Pound them to even thickness for the best results on the grill.

2. Is this dish spicy?
Not overly. The red pepper flakes in the chimichurri provide a mild kick, but you can adjust the amount to suit your taste. The garlic sauce helps cool everything down too.

3. Can I make this dish ahead of time?
Absolutely! You can grill the chicken and prepare both sauces in advance. Store everything separately in the fridge and assemble the bowls just before serving.

4. What if I don’t have a grill?
No problem. You can cook the chicken in a grill pan or skillet on the stove. A cast iron pan works particularly well for getting that charred, smoky flavor.

5. Is this recipe gluten-free?
Yes! Just make sure your condiments (like yogurt or mayo) are certified gluten-free, and you’re good to go.

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And let me know in the comments how yours turned out. Did you go heavy on the garlic sauce or keep it light? Add any fun toppings?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Conclusion

This Chimichurri Grilled Chicken Bowl with Garlic Sauce is a crave-worthy blend of fresh, zesty, smoky, and creamy. It brings together bold flavors with wholesome ingredients to create a meal that’s as nourishing as it is delicious. Whether you’re serving it for a casual lunch or jazzing up your dinner rotation, this dish has all the makings of a new household favorite.