This Grilled Chicken with Chimichurri Butter Bean Salad and Crispy Pan Fried Potatoes is a flavour packed dinner that's equally perfect for a weeknight meal or relaxed weekend hosting. The herby chimichurri dressing brings brightness and punch, while creamy butter beans make the salad satisfying enough to stand on its own. Paired with golden potatoes and smoky grilled chicken, this is an easy, high protein meal that looks impressive but comes together simply.
Looking for other whole food salad recipes like this? You'll love my Creamy Kale Salad with Chicken Shnitzel, or my Chicken and Greens Chopped Salad.
Why You’ll Love This Grilled Chicken & Butter Bean Salad
- This grilled chicken with chimichurri butter bean salad is fresh, hearty and incredibly satisfying without feeling heavy. The combination of herbs, lemon and olive oil keeps everything vibrant while the potatoes add comfort and crunch.
- Butter bean salads (dense bean salads) have become increasingly popular thanks to their creamy texture and ability to absorb bold dressings beautifully. Combined with grilled chicken thighs and crispy potatoes, this recipe delivers a complete meal packed with flavour, protein and texture.
- It’s also great for meal prep, entertaining or easy summer dinners when you want something nourishing but still a lil fun.
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Ingredients for Grilled Chicken & Butter Bean Salad
- Chicken thigh: Stays juicy and tender when grilled, adding rich flavour that balances the fresh chimichurri salad.
- Garlic powder: Provides even savoury seasoning without burning during grilling.
- Onion powder: Adds subtle sweetness and depth to the chicken marinade.
- Smoked paprika: Brings warmth and smokiness that complements the char from grilling.
- Chilli powder: Adds optional heat and contrast against the creamy butter beans.
- Lemon juice: Brightens the chicken while lightly tenderising the meat.
- Kosher salt: Enhances flavour across both the chicken and salad components.
- Parsley: Forms the fresh, vibrant base of the chimichurri dressing.
- Coriander: Adds citrusy, aromatic notes that keep the salad lively.
- Garlic clove: Gives the chimichurri its signature punch and savoury depth.
- Red chilli: Provides gentle heat and freshness.
- Shallot: Adds mild sweetness and sharpness without overpowering the herbs.
- Extra virgin olive oil: Creates richness and helps coat the butter beans evenly.
- Red wine vinegar: Adds acidity that balances the dressing and lifts the flavours.
- Butter beans: Creamy and satisfying, absorbing the chimichurri while adding protein and texture.
- Lebanese cucumber: Adds crunch and freshness to lighten the dish.
- Chat potatoes: Their waxy texture allows them to crisp beautifully while staying fluffy inside.
- Extra virgin olive oil: Helps achieve golden, crispy potatoes while adding flavour.
- Thyme: Adds an earthy, aromatic finish that pairs perfectly with chicken and potatoes.
- Kosher salt: Essential for seasoning and achieving properly crisp potatoes.
See recipe card for quantities.
Instructions
Step 1: Marinate the chicken thighs and set aside
Step 2: Add chimichurri ingredients to a food processor/chopper
Step 3: Add chimichurri to a bowl with the sliced cucumber and butter beans
Step 4: Boil the potatoes in salted water
Step 5: Grill the chicken thighs
Step 6: Pan fry the boiled potatoes until crispy and golden
Hint: Use chicken thighs rather than breast for maximum flavour and tenderness, especially when grilling at high heat. They stay juicy and develop better caramelisation.
Variations
- Swap chicken thighs for grilled lamb, steak or halloumi for an easy variation.
- Add avocado or cherry tomatoes to the butter bean salad for extra freshness.
Equipment
I love grilling chicken on my Everdure by Heston BBQ!
Storage
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat the chicken and potatoes in a pan or air fryer to restore crispness, and serve with the butter bean salad cold or at room temperature.
Top Tip
Allowing the potatoes to steam dry after boiling helps them crisp properly in the pan. Moisture is the enemy of golden potatoes.
FAQ
Yes. The salad can be made several hours ahead and actually improves as the beans absorb the chimichurri dressing.
Absolutely. Cook soaked dried butter beans until tender before using in the recipe.
Yes. Store the chicken, potatoes and salad separately and assemble when ready to eat for best texture.
Related
Looking for other recipes like this? Try these:
Grilled Chicken with Chimichurri Butter Bean Salad
Ingredients
For the chicken:
- 500 g chicken thigh
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon chilli powder optional
- Juice of half a lemon
- ½ teaspoon kosher salt
For the salad:
- 1 bunch parsley about ¾ cup, roughly chopped
- 12 bunch of coriander about ½ a cup, roughly chopped
- 1 garlic clove
- 1 red chilli roughly chopped
- 1 shallot banana, roughly diced
- 1 tablespoon oregano leaves fresh, or 1 teaspoon dried
- 2 tablespoon olive oil extra virgin
- 1 tablespoon red wine vinegar
- Kosher salt
- 400 g butter beans canned (get a can with added salt if possible)
- 1 cucumber Lebanese
Potatoes:
- 500 g potatoes chat or similar variety
- 2 tablespoon olive oil extra virgin
- 3 springs thyme
- Kosher salt
Instructions
- Marinate the chicken by adding the chicken things to a bowl with the rest of the chicken ingredients. Mix at let sit for at least half an hour.
- To make the chimichurri for the salad, add the parsley, coriander, garlic, chilli, shallot, oregano and a good pinch of salt to a small food chopper, food processor or blender and blitz until very finely chopped. Add the olive oil and red wine vinegar and mix with a spoon to combine. Taste and adjust as needed.
- Peel the cucumber, halve length ways and scoop out the watery, seedy centre then thinly slice. Rinse and drain the beans and add them to a mixing bowl with the cucumber and a couple of tablespoons of the chimichurri. Give it a good toss.
- Chop the potatoes into 1 ½ inch pieces then add to a pot and fill with cold water and a decent pinch of salt. Bring to a boil and cook until soft, about 10 - 15 minutes.
- Meanwhile, bring a bbq or grill to high heat and grill the chicken for 4 - 5 minutes on each side or until cooked through.
- Whilst the chicken rests, finish the potatoes by draining them, then bring a pan to high heat with the 2 tablespoon of olive oil. Fry the potatoes until they’re golden and crisp. Turn off the heat, toss in the thyme leaves and extra salt if needed.
- Slice the chicken and add to serving bowls or plates with the bean salad and potatoes and enjoy!
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