Chimichurri Chicken with Garlic

This vibrant chimichurri grilled chicken bowl has become my summertime dinner solution when I want something fresh yet filling. The bright herbs and punchy garlic create a meal that's both healthy and bursting with flavor, while the creamy sauce ties everything together perfectly.

I first made this recipe during a backyard gathering when I wanted to impress friends without spending the entire evening cooking. The colorful presentation and explosion of flavors had everyone asking for the recipe before they'd even finished eating.

Ingredients

• Chicken breasts: Choose free-range, organic if possible for better flavor and texture
• Fresh parsley: The star of chimichurri providing bright, herbaceous notes
• Garlic cloves: Essential for both sauces, choose firm bulbs with no sprouting
• Red wine vinegar: Adds necessary acidity to balance the richness
• Olive oil: Use extra virgin for best flavor in the uncooked sauce
• Red pepper flakes: Provides gentle heat that wakes up your taste buds
• Mayonnaise: Creates the creamy base for the garlic sauce
• Sour cream or Greek yogurt: Lightens the sauce and adds tang
• Lemon juice: Brightens the garlic sauce with fresh acidity
• Diced tomatoes: Adds juicy freshness and pop of color
• Fresh greens: Choose peppery arugula or mild spinach depending on preference
• Salt and pepper: Essential for seasoning every component properly

Step-by-Step Instructions

Marinate the Chicken:

Combine olive oil, half the minced garlic, some chopped parsley, red wine vinegar, salt and pepper in a bowl and whisk until emulsified. Place chicken breasts in the mixture, turning to coat completely. Let sit for at least 30 minutes or refrigerate overnight for deeper flavor penetration.

Prepare the Chimichurri:

In a food processor, combine remaining parsley, garlic, red pepper flakes, vinegar and olive oil with a pinch of salt. Pulse until ingredients are finely chopped but still maintain texture. Avoid over-processing into a smooth paste as chimichurri should have some chunky bits. Taste and adjust seasoning.

Create the Garlic Sauce:

In a medium bowl, combine mayonnaise, sour cream or Greek yogurt, lemon juice, and remaining minced garlic. Whisk until completely smooth and integrated. Season with salt and pepper to taste. Refrigerate until ready to serve to allow flavors to develop.

Grill the Chicken:

Preheat grill to medium-high heat. Remove chicken from marinade, letting excess drip off. Place on grill and cook undisturbed for 5 to 7 minutes until nice char marks form. Flip and cook another 5 to 7 minutes until internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing.

Assemble the Bowls:

Start with a bed of fresh greens in each bowl. Arrange sliced chicken on top. Spoon chimichurri sauce generously over the chicken. Add diced tomatoes around the chicken. Finish with a dollop of garlic sauce on top.

Serve Immediately:

Present bowls while chicken is still warm for optimal eating experience. Alternatively, store components separately for meal prep purposes.

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You Must Know

The chimichurri sauce is truly the heart and soul of this recipe. I discovered it while traveling through Argentina where it's considered national condiment. The bright green color and vibrant flavor has since become my secret weapon for elevating simple grilled proteins to restaurant quality meals.

Make-Ahead Tips

Chimichurri sauce actually improves after sitting for 24 hours as the flavors meld together. Make it a day in advance and store in an airtight container in the refrigerator. Just give it a good stir before using as the olive oil may separate.

Customization Options

This recipe welcomes endless variations to suit your preferences or pantry availability. Replace chicken with grilled shrimp for faster cooking time, or try flank steak for a heartier meal. Vegetarians can substitute grilled portobello mushrooms or firm tofu with excellent results.

Serving Suggestions

While delicious on its own, this bowl pairs wonderfully with a side of crusty bread for mopping up the flavorful sauces. For a more substantial meal, add cooked quinoa or brown rice beneath the greens.

Recipe FAQs

→ Can I make this chicken bowl ahead of time?

Yes! You can prepare all components separately and store them in the refrigerator for up to 3 days. Keep the chimichurri sauce, garlic sauce, cooked chicken, and fresh ingredients in separate containers. Assemble just before serving to maintain freshness and texture.

→ What's the best way to ensure juicy chicken?

Allow the chicken to marinate for at least 30 minutes (overnight is even better) and don't skip the resting period after cooking. Let the chicken rest for 5-10 minutes before slicing to allow juices to redistribute throughout the meat.

→ Can I substitute the mayonnaise in the garlic sauce?

Absolutely! For a lighter version, use all Greek yogurt instead of the mayonnaise and sour cream. You'll get a tangier sauce with less fat while maintaining the creamy texture.

→ What can I serve with this chimichurri chicken bowl?

This bowl works beautifully with a base of cooked quinoa, brown rice, or cauliflower rice. You could also add roasted vegetables, avocado slices, or black beans for additional flavor and nutrition.

→ How spicy is the chimichurri sauce?

With ½ teaspoon of red pepper flakes, the chimichurri has a mild heat. You can adjust the spice level by increasing or decreasing the amount of red pepper flakes based on your preference.

→ Is there a shortcut version of this dish?

For a quicker version, use pre-marinated chicken, store-bought chimichurri, and prepared garlic aioli. You'll sacrifice some flavor complexity but can have dinner ready in about 15 minutes.