Grilled Chimichurri Chicken Grain Bowl with Charred Corn and Avocado

How to Make Grilled Chimichurri Chicken Grain Bowl with Charred Corn and Avocado

1. 1

   Step 1: Make chimichurri, quick-pickled onion, and lime-garlic drizzle

   In a blender or food processor combine 1 cup packed flat-leaf parsley leaves, 1/2 cup packed cilantro leaves, 4 garlic cloves, 1/2 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp lemon juice (or lime), 1/4 tsp red pepper flakes, 1 1/2 tsp kosher salt and 1/2 tsp black pepper; pulse until finely chopped but still slightly textured — this yields about 3/4 cup chimichurri. For quick-pickled red onion, thinly slice 1 small red onion and stir with 1/2 cup apple cider vinegar, 1 tsp sugar and 1/2 tsp salt; let sit at least 15 minutes. Whisk together 1/4 cup lime juice, 2 tbsp olive oil, 1 small minced garlic clove and 1 tsp honey (or agave) for the lime-garlic drizzle. These components can be made up to 3 days ahead and refrigerated.

   For this step

   • 3/4 cupQuick-pickled red onion (see step 1)
   • 1/4 cupLime-garlic drizzle (see step 1)
   
2. 2

   Step 2: Marinate the chicken

   Place the chicken breasts in a zip-top bag or shallow dish and spoon 1/2 cup of the chimichurri over them, turning to coat; reserve the remaining chimichurri to finish the bowls. Marinate at room temperature for 15–30 minutes or refrigerate for up to 4 hours. Bring chicken to room temperature for 15 minutes before grilling.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts
   
3. 3

   Step 3: Cook or reheat the grains

   If not using pre-cooked grains, rinse 1/2 cup farro and 1/2 cup quinoa and cook separately or together with 3 cups water (adjust per package) until tender — farro ~20–25 minutes, quinoa ~12–15 minutes — then drain and mix; this yields about 3 cups cooked. For make-ahead, cook the grains up to 4 days ahead and reheat gently with a splash of water or olive oil before assembling.

   For this step

   • 3 cupsCooked farro + quinoa mix
   
4. 4

   Step 4: Grill chicken, char corn, and grill avocados

   Preheat a gas or charcoal grill to medium-high and oil the grates. Grill marinated chicken 6–8 minutes per side (depending on thickness) until an instant-read thermometer registers 160–165°F / 71–74°C; transfer to a board and rest 5–7 minutes before slicing. While the chicken cooks, grill corn (in husk or shucked) turning often for 8–10 minutes until charred in spots; cut kernels from the cobs. Brush avocado cut sides with olive oil and grill cut-side down 2–3 minutes to get char marks and warm but not collapse.

   For this step

   • 1 1/4 cupsFresh corn kernels (about 2 ears)
   • 2 eachAvocados, halved and pitted
   • 2 tbspExtra-virgin olive oil (for grill and finishing)
   
5. 5

   Step 5: Assemble bowls and serve with variations

   Divide warm farro-quinoa among bowls, top with sliced chimichurri chicken, charred corn, grilled avocado halves, and quick-pickled onion. Drizzle with the lime-garlic dressing and extra chimichurri to taste; finish with flaky salt and black pepper. For a vegetarian version swap the chicken for grilled marinated portobello caps or firm tofu; for a spicier bowl add extra red pepper flakes to the chimichurri or a spoonful of chipotle in adobo.
   

1. In a blender or food processor combine 1 cup packed flat-leaf parsley leaves, 1/2 cup packed cilantro leaves, 4 garlic cloves, 1/2 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp lemon juice (or lime), 1/4 tsp red pepper flakes, 1 1/2 tsp kosher salt and 1/2 tsp black pepper; pulse until finely chopped but still slightly textured — this yields about 3/4 cup chimichurri. For quick-pickled red onion, thinly slice 1 small red onion and stir with 1/2 cup apple cider vinegar, 1 tsp sugar and 1/2 tsp salt; let sit at least 15 minutes. Whisk together 1/4 cup lime juice, 2 tbsp olive oil, 1 small minced garlic clove and 1 tsp honey (or agave) for the lime-garlic drizzle. These components can be made up to 3 days ahead and refrigerated.
2. Place the chicken breasts in a zip-top bag or shallow dish and spoon 1/2 cup of the chimichurri over them, turning to coat; reserve the remaining chimichurri to finish the bowls. Marinate at room temperature for 15–30 minutes or refrigerate for up to 4 hours. Bring chicken to room temperature for 15 minutes before grilling.
3. If not using pre-cooked grains, rinse 1/2 cup farro and 1/2 cup quinoa and cook separately or together with 3 cups water (adjust per package) until tender — farro ~20–25 minutes, quinoa ~12–15 minutes — then drain and mix; this yields about 3 cups cooked. For make-ahead, cook the grains up to 4 days ahead and reheat gently with a splash of water or olive oil before assembling.
4. Preheat a gas or charcoal grill to medium-high and oil the grates. Grill marinated chicken 6–8 minutes per side (depending on thickness) until an instant-read thermometer registers 160–165°F / 71–74°C; transfer to a board and rest 5–7 minutes before slicing. While the chicken cooks, grill corn (in husk or shucked) turning often for 8–10 minutes until charred in spots; cut kernels from the cobs. Brush avocado cut sides with olive oil and grill cut-side down 2–3 minutes to get char marks and warm but not collapse.
5. Divide warm farro-quinoa among bowls, top with sliced chimichurri chicken, charred corn, grilled avocado halves, and quick-pickled onion. Drizzle with the lime-garlic dressing and extra chimichurri to taste; finish with flaky salt and black pepper. For a vegetarian version swap the chicken for grilled marinated portobello caps or firm tofu; for a spicier bowl add extra red pepper flakes to the chimichurri or a spoonful of chipotle in adobo.