When I first made this Chimichurri Grilled Chicken Bowl with Garlic Sauce, I knew it was going to be one of those go-to meals I could crave at any time of the year. The juicy, char-grilled chicken, soaked in herby chimichurri, brings that smoky summer vibe no matter the season. It’s bold, zesty, and bursting with flavor in every bite. The garlicky sauce adds an indulgent richness, while the fresh tomato mix cuts through with the perfect tangy balance.

This bowl feels both fresh and hearty—ideal for meal prepping or serving up at a weekend cookout. It’s one of those meals that’s deeply satisfying without weighing you down, and the textures are everything: the tender chicken, the crunch of fresh tomato, and that smooth, punchy garlic sauce that pulls it all together. If you’re a fan of vibrant meals with bold flavors and clean ingredients, you’re going to fall in love with this one like I did.

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

The chimichurri marinade packs the chicken with herby, garlicky flavor.
You get a beautiful char on the chicken for that smoky grilled taste.
It’s a colorful, satisfying meal that’s still light and fresh.
Perfect for meal prep—it holds up wonderfully in the fridge.
Easy to customize with your favorite grains or veggies.
That creamy garlic sauce? Totally addictive.

What Kind of Chicken Should I Use for Chimichurri Grilled Chicken Bowl with Garlic Sauce?

For this bowl, I usually go for boneless, skinless chicken breasts because they cook quickly and slice up beautifully for serving. But chicken thighs are a fantastic option too—they’re juicier and hold up really well to grilling. Whether you’re team breast or thigh, what matters most is that the chicken gets enough time to soak in that chimichurri marinade. That’s where the magic happens.

If you prefer smaller cuts, you can cube the chicken and skewer it—great for grill marks and faster cooking. And for those days when grilling isn’t an option, a cast iron skillet or grill pan on the stove will still give you a golden sear and flavorful results.

Options for Substitutions

Chicken → Swap with shrimp, steak, or even grilled portobello mushrooms for a vegetarian twist.
Chimichurri Sauce → If you’re out of parsley, cilantro or a parsley-cilantro mix makes a great stand-in.
Garlic Sauce → Greek yogurt blended with garlic and lemon can mimic that creamy tang if you want something lighter.
Tomato Salad → Not a tomato fan? Try cucumber salad or roasted red peppers.
Add a Base → Quinoa, rice, or cauliflower rice are all excellent bases to turn this into a full grain bowl.
Vegan Version → Use grilled tofu with a vegan chimichurri and a dairy-free garlic aioli.
Spicy Kick → Add red pepper flakes or a bit of fresh jalapeño to the chimichurri.

Ingredients for This Chimichurri Grilled Chicken Bowl with Garlic Sauce

Chicken Breasts
Lean and tender, chicken breasts soak up the chimichurri marinade and grill beautifully for juicy, flavorful bites.

Fresh Parsley
This is the base of the chimichurri—bright, herbaceous, and earthy. It brings a fresh, green punch to both the marinade and sauce.

Garlic
You’ll need garlic for both the chimichurri and the creamy garlic sauce. It adds sharpness, depth, and that crave-worthy aroma.

Red Wine Vinegar
A key acid in the chimichurri that cuts through the richness and brings balance to the herbs and oil.

Olive Oil
Used generously in the chimichurri and garlic sauce. It smooths everything out and helps with grilling and blending.

Oregano
A supporting herb in the chimichurri—dried or fresh, it adds a little Mediterranean soul.

Salt & Pepper
Seasoning the chicken and sauces is crucial. These enhance all the natural flavors without overpowering.

Cherry or Roma Tomatoes
Chopped and lightly dressed, they add sweetness, acidity, and freshness to the bowl.

Lemon Juice
Used in the garlic sauce for a bright, citrusy zing that livens up the entire dish.

Greek Yogurt or Mayonnaise
For the garlic sauce base—choose your preferred level of richness. Yogurt for tang, mayo for creaminess.

Step 1: Make the Chimichurri Marinade

In a bowl or food processor, combine finely chopped parsley, minced garlic, red wine vinegar, olive oil, oregano, salt, and pepper. Mix or pulse until well blended. Reserve a few spoonfuls for drizzling later.

Step 2: Marinate the Chicken

Place the chicken breasts in a shallow dish or zip-top bag and pour most of the chimichurri over them. Coat well, cover, and marinate in the fridge for at least 30 minutes—up to 4 hours for deeper flavor.

Step 3: Grill the Chicken

Preheat your grill (or grill pan) over medium-high heat. Cook the chicken for about 5–6 minutes per side, until you get nice grill marks and the inside is fully cooked through (165°F internal temperature). Let it rest for a few minutes before slicing.

Step 4: Prepare the Tomato Salad

While the chicken is grilling, chop fresh tomatoes and toss them with a pinch of salt, chopped parsley, and a drizzle of olive oil. Let it sit for a few minutes so the flavors meld.

Step 5: Make the Garlic Sauce

In a small bowl, mix together Greek yogurt or mayo, minced garlic, lemon juice, olive oil, and a pinch of salt. Whisk until smooth and creamy. Adjust lemon or garlic to your taste.

Step 6: Assemble the Bowl

Slice the grilled chicken into strips. In a bowl, layer the tomato salad, grilled chicken, and a generous drizzle of garlic sauce. Spoon some extra chimichurri over the top. You can also serve this over rice, quinoa, or greens if you’d like a full meal.

How Long to Cook the Chimichurri Grilled Chicken Bowl with Garlic Sauce

Once your chicken has marinated, the grilling itself is quick and straightforward. On a preheated grill or grill pan, the chicken breasts should take about 5–6 minutes per side, depending on thickness. You’re aiming for that gorgeous char on the outside and an internal temperature of 165°F (74°C). Letting the chicken rest for a few minutes after grilling keeps it juicy and easy to slice.

The rest of the bowl comes together while the chicken cooks—tomato salad takes just a few minutes to mix, and the garlic sauce whisks up in less than 5 minutes.

Tips for Perfect Chimichurri Grilled Chicken Bowl with Garlic Sauce

Marinate for Flavor: Give your chicken at least 30 minutes in the chimichurri—it makes a noticeable difference.
Don’t Skip the Resting: Let the grilled chicken sit a few minutes before slicing to lock in the juices.
Use Fresh Herbs: Fresh parsley (and oregano, if using) are non-negotiable for that bright, authentic chimichurri flavor.
Adjust Garlic to Taste: Both sauces are garlic-heavy, so start small and build if you’re sensitive to it.
Grill Marks = Flavor: Make sure your grill is hot before adding the chicken to get those beautiful marks and smoky taste.
Balance the Bowl: If your garlic sauce is bold, keep your tomato salad lighter to balance the flavors.
Double the Sauce: Chimichurri makes a great dip or dressing for leftovers—make extra!
Warm or Cold: This bowl tastes great freshly made or chilled straight from the fridge the next day.

Watch Out for These Mistakes While Cooking

Skipping the Marinade Time: Rushing the marinade means missing out on big flavor. Let the chimichurri work its magic for at least 30 minutes.
Overcooking the Chicken: This one’s huge—dry chicken can ruin the whole experience. Use a thermometer to keep it juicy.
Using Old Herbs: Chimichurri thrives on freshness. Wilted or bitter herbs will make the sauce dull.
Uneven Chicken Thickness: Pound thicker parts to an even size for consistent grilling.
Forgetting to Save Chimichurri: Set aside some sauce before marinating so you can drizzle it fresh over the final bowl.
Too Much Garlic: Yes, garlic is the star, but too much raw garlic can overpower everything. Taste and adjust.
No Resting Time: Slicing the chicken too soon leads to dry meat. Let it sit a few minutes to retain juices.
Neglecting Texture: This bowl is about balance—don’t forget a crisp, fresh element like the tomato salad.

What to Serve With Chimichurri Grilled Chicken Bowl with Garlic Sauce?

Crusty Bread

A warm, rustic loaf is perfect for soaking up extra chimichurri and garlic sauce.

Grilled Veggies

Zucchini, bell peppers, or asparagus grilled alongside the chicken make a colorful, healthy side.

Fluffy Rice or Quinoa

Serve the chicken bowl over a bed of white rice, brown rice, or nutty quinoa to make it extra filling.

Avocado Slices

Creamy avocado adds richness and pairs beautifully with the herbaceous chimichurri.

Feta or Cotija Cheese

A sprinkle of crumbly cheese adds a salty punch and creamy texture.

Corn on the Cob

Grilled corn brings a sweet, smoky element to round out the meal.

Simple Green Salad

Keep it light with mixed greens, olive oil, and lemon—something fresh to contrast the bold chicken.

Lemon Wedges

A squeeze of fresh lemon brightens everything and lifts all the flavors even more.

Storage Instructions

This Chimichurri Grilled Chicken Bowl with Garlic Sauce holds up incredibly well, making it perfect for leftovers or meal prep.

Refrigerate: Store the grilled chicken, garlic sauce, tomato salad, and any grains separately in airtight containers. They’ll stay fresh for up to 4 days.
Reheat: Gently warm the chicken in a skillet or microwave just until heated through to avoid drying it out. The tomato salad and sauces are best served cold or at room temperature.
Freezing: You can freeze the grilled chicken (without tomato salad) for up to 2 months. Defrost overnight in the fridge before reheating.
Meal Prep Tip: Keep the sauces in small containers to drizzle fresh just before serving.

Estimated Nutrition (per serving)**

Calories: ~420
Protein: 38g
Fat: 26g
Carbohydrates: 8g
Fiber: 2g
Sugar: 4g
Sodium: ~550mg

Note: These values are estimates based on chicken breast, chimichurri made with olive oil, and garlic sauce using Greek yogurt. Actual values may vary depending on exact ingredients and portions.

Frequently Asked Questions

What’s the best way to grill the chicken if I don’t have an outdoor grill?

No worries—just use a stovetop grill pan or cast iron skillet. You’ll still get great sear and flavor. Make sure it’s hot before adding the chicken!

Can I make this dish ahead of time?

Absolutely. Marinate the chicken and prepare the sauces the day before. Grill and assemble when ready to eat, or enjoy it cold from the fridge.

Is there a dairy-free option for the garlic sauce?

Yes! Use a vegan mayo or cashew cream base instead of yogurt or traditional mayo for a creamy, dairy-free alternative.

Can I use dried parsley in the chimichurri?

Fresh parsley is best for that bright flavor. Dried won’t give the same result. If needed, fresh cilantro can be a great swap or addition.

How spicy is this dish?

It’s not inherently spicy, but you can add heat with red pepper flakes or a diced jalapeño in the chimichurri if you like a kick.

What kind of vinegar can I use if I don’t have red wine vinegar?

White wine vinegar or apple cider vinegar work well in a pinch. The goal is to keep the acidity that balances the herbs and oil.

Can I serve this with something other than tomato salad?

Definitely! Try cucumber salad, roasted veggies, or even a tangy slaw. It’s super customizable.

How do I know when the chicken is cooked perfectly?

Use a meat thermometer! The chicken is done at an internal temperature of 165°F (74°C). Let it rest before slicing for juiciness.

Conclusion

This Chimichurri Grilled Chicken Bowl with Garlic Sauce is one of those meals that hits all the right notes—fresh, bold, satisfying, and just plain crave-worthy. Whether you’re grilling for a summer dinner or prepping weekday lunches, this recipe brings serious flavor with minimal fuss. From the juicy marinated chicken to the creamy garlic drizzle and fresh tomato topping, every bite is balanced and packed with goodness.

It’s the kind of dish that feels indulgent but is still light and clean enough to enjoy anytime. Try it once, and I promise, it’ll become part of your regular rotation.