Summer is here, and with it comes the perfect excuse to fire up the grill and get cooking! One of our favorite condiments to elevate any grilled dish is chimichurri – that tangy, herby sauce originating from Argentina. And today, we’re taking things to the next level by sharing 18 spicy chimichurri recipes that will add a bold kick to your grilling repertoire. From classic Argentine-style chimichurri to creative twists with jalapeños, garlic, and citrus, there’s something for every taste bud in this collection.
Whether you’re looking to spice up your grilled meats, seafood, or veggies, these chimichurri recipes are sure to become a staple in your kitchen. So, let the grillin’ begin!
Classic Argentine Chimichurri Sauce
Chimichurri is a tangy and flavorful condiment that’s a staple of Argentine cuisine. This classic recipe pairs perfectly with grilled meats, empanadas, and vegetables.
Ingredients:
– 1 cup fresh parsley leaves
– 1 cup fresh oregano leaves
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine parsley, oregano, and garlic.
2. Process until the mixture is well combined and slightly chopped.
3. Add the red wine vinegar, olive oil, salt, and pepper.
4. Pulse until the sauce is smooth but still retains some texture.
5. Taste and adjust seasoning as needed.
Cooking Time: None! This sauce is best served fresh or refrigerated for up to 1 week.
Spicy Red Chimichurri with Jalapeños
Spicy Red Chimichurri with Jalapeños Recipe
Elevate your grilled meats and vegetables with this bold and spicy Argentinean condiment. This recipe combines the classic flavors of chimichurri with the heat of jalapeños.
Ingredients:
– 1 cup fresh parsley leaves
– 1/4 cup fresh oregano leaves
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt, to taste
Instructions:
1. In a food processor or blender, combine parsley, oregano, garlic, and jalapeño.
2. Pulse until the mixture is well combined and slightly chunky.
3. Add the red wine vinegar and pulse until the sauce is smooth.
4. With the processor running, slowly add the olive oil through the top.
5. Season with salt to taste.
Cooking Time: 10 minutes
Garlicky Chimichurri Steak Marinade
Elevate your steak game with this flavorful and aromatic marinade, perfect for grilled or pan-seared steaks.
Ingredients:
– 1/2 cup olive oil
– 1/4 cup freshly chopped parsley
– 1/4 cup freshly chopped oregano
– 3 cloves garlic, minced
– 2 tablespoons red wine vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
Instructions:
1. In a blender or food processor, combine olive oil, parsley, oregano, garlic, red wine vinegar, Dijon mustard, salt, and pepper.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. Place steak in a large zip-top plastic bag or shallow dish. Pour marinade over steak, turning to coat evenly.
4. Seal bag or cover dish with plastic wrap. Refrigerate for at least 30 minutes or up to 2 hours.
5. Preheat grill or skillet to medium-high heat. Remove steak from marinade, letting any excess liquid drip off.
6. Cook steak according to desired level of doneness.
Cooking Time: 4-6 minutes per side for grilled steak; 3-4 minutes per side for pan-seared steak.
Herb-Packed Chimichurri Chicken Skewers
Brighten up your grill game with these flavorful and refreshing chicken skewers, infused with the bold flavors of Argentina’s famous chimichurri sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1 tablespoon red wine vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
– 10-12 wooden skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together parsley, oregano, garlic, red wine vinegar, and olive oil to make chimichurri sauce.
3. Thread chicken onto skewers, leaving a small space between each piece.
4. Brush the chimichurri sauce evenly over the chicken.
5. Season with salt and pepper to taste.
6. Grill skewers for 8-10 minutes per side, or until cooked through.
7. Serve hot, garnished with additional parsley if desired.
Cooking Time: 16-20 minutes
Smoky Chimichurri Grilled Shrimp
Get ready to fire up the grill and elevate your seafood game with this smoky take on classic chimichurri shrimp!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon smoked paprika
– 2 tablespoons freshly chopped parsley
– 2 tablespoons freshly chopped oregano
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, smoked paprika, parsley, oregano, and red wine vinegar.
3. Brush the chimichurri mixture evenly onto both sides of the shrimp.
4. Grill shrimp for 2-3 minutes per side, or until pink and fully cooked.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 8-12 minutes
Chimichurri Roasted Vegetables
Elevate your roasted vegetables with the bright and tangy flavors of Argentinean chimichurri sauce! This herby condiment is typically served as a dip, but it’s also an amazing marinade for roasted veggies.
Ingredients:
– 2 cups mixed vegetables (such as broccoli, cauliflower, Brussels sprouts, carrots, sweet potatoes)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, garlic, parsley, oregano, lemon juice, salt, and pepper.
3. Add the mixed vegetables to the bowl and toss to coat with the chimichurri mixture.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast for 20-25 minutes or until tender and caramelized.
Cooking Time: 20-25 minutes
Citrus-Infused Chimichurri Salmon
This recipe combines the brightness of citrus with the tanginess of chimichurri to create a flavorful and moist salmon dish.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, combine parsley, oregano, garlic, lemon juice, and olive oil. Blend until smooth.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Brush the chimichurri sauce over the salmon, making sure they are evenly coated.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Chimichurri Butter for Corn on the Cob
Elevate your grilled corn on the cob game with this flavorful Chimichurri Butter recipe! This herby, tangy spread is a twist on traditional butter that adds an extra layer of excitement to this classic summer side dish.
Ingredients:
– 1/2 cup (1 stick) unsalted butter, softened
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lime juice
– Salt, to taste
Instructions:
1. In a medium bowl, mix together the softened butter, parsley, oregano, and garlic until well combined.
2. Stir in the lime juice and season with salt to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. When ready to serve, spread or dollop the Chimichurri Butter onto grilled corn on the cob.
Cooking Time: None! This butter is best served chilled, so you can make it ahead of time and keep it in the fridge until your next BBQ or summer gathering.
Spicy Chimichurri Pork Chops
Elevate your pork chops game with this flavorful and spicy chimichurri sauce!
Ingredients:
– 4 pork chops (1-1.5 lbs)
– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, combine parsley, oregano, garlic, jalapeño, and salt. Blend until well combined.
3. With the blender running, slowly pour in red wine vinegar and olive oil. Continue blending until smooth.
4. Season pork chops with salt and pepper.
5. Grill or pan-fry pork chops for 4-5 minutes per side, or until cooked through.
6. Brush chimichurri sauce over pork chops during last minute of cooking.
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Chimichurri Grilled Portobello Mushrooms
Elevate your outdoor dining experience with this flavorful twist on a classic grilled portobello mushroom dish.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps sliced 1/2-inch thick
– 1/4 cup chimichurri sauce (see below for recipe)
– 2 tablespoons olive oil
– Salt and pepper to taste
Chimichurri Sauce:
– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1 tablespoon red wine vinegar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together chimichurri sauce ingredients until well combined.
3. Brush mushroom slices with olive oil and season with salt and pepper.
4. Grill mushrooms for 3-4 minutes per side, or until tender and slightly charred.
5. During the last minute of grilling, brush mushrooms with chimichurri sauce.
6. Serve immediately.
Cooking Time: 12-15 minutes
Avocado Chimichurri Dressing
Elevate your dishes with this creamy and tangy Avocado Chimichurri Dressing, perfect for grilled meats, vegetables, or as a dip.
Ingredients:
– 3 ripe avocados, diced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine diced avocado, parsley, oregano, garlic, lime juice, and red pepper flakes (if using).
2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Season with salt and pepper to taste.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This dressing is ready in just a few minutes.
Chimichurri Deviled Eggs
Add a flavorful kick to your deviled eggs with this Argentine-inspired chimichurri twist. This recipe combines the richness of deviled eggs with the bright, herby flavors of chimichurri.
Ingredients:
– 6 large egg yolks
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon prepared horseradish
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh oregano
– 2 cloves garlic, minced
– Salt and pepper to taste
– 12 large egg whites, hard-boiled and peeled
– Chimichurri sauce (see below)
Chimichurri Sauce:
– 1/2 cup olive oil
– 1/4 cup red wine vinegar
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh oregano
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine egg yolks, mayonnaise, Dijon mustard, and horseradish. Mix until smooth.
3. Stir in parsley, oregano, and garlic. Season with salt and pepper to taste.
4. Cut the hard-boiled eggs in half lengthwise.
5. Spoon about 1 tablespoon of chimichurri deviled egg mixture into each egg white half.
6. Top each deviled egg with a dollop of chimichurri sauce.
Cooking Time: 10-12 minutes
Grilled Chimichurri Flatbread
Elevate your outdoor gatherings with this flavorful and easy-to-make Grilled Chimichurri Flatbread, perfect for a summer evening or a casual gathering.
Ingredients:
– 1 package of flatbread (pita or naan work well)
– 1/4 cup chimichurri sauce (store-bought or homemade)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your grill to medium-high heat.
2. Brush both sides of the flatbread with olive oil.
3. Place the flatbread on the grill and cook for 30-45 seconds or until slightly charred and crispy.
4. Flip the flatbread over and brush with chimichurri sauce, leaving a small border around the edges.
5. Cook for an additional 30-45 seconds or until the flatbread is cooked through and the sauce is caramelized.
6. Remove from heat and sprinkle with salt, pepper, and chopped parsley (if using).
7. Serve warm and enjoy!
Cooking Time: 2-3 minutes per side
Chimichurri Potato Salad
This recipe combines the flavors of Argentina with a classic potato salad. The tangy chimichurri sauce adds a bright and herby twist to traditional potato salad.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh oregano
– 2 cloves garlic, minced
– 2 tablespoons red wine vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Boil the diced potatoes until tender, about 10-12 minutes. Drain and let cool.
2. In a medium bowl, combine mayonnaise, parsley, oregano, garlic, salt, and pepper. Mix well.
3. Add the cooled potatoes to the bowl and toss with the sauce until coated.
4. Stir in red wine vinegar and olive oil.
5. Refrigerate for at least 30 minutes before serving.
Cooking Time: 10-12 minutes (for boiling potatoes)
Chimichurri-Marinated Flank Steak
Elevate your steak game with this Argentine-inspired marinade, perfect for grilling or pan-searing.
Ingredients:
– 1 flank steak (about 1.5 pounds)
– 1/4 cup chimichurri sauce (see below for recipe)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Chimichurri Sauce:
– 1 cup fresh parsley, chopped
– 1 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. In a large zip-top plastic bag, combine chimichurri sauce, garlic, and olive oil.
2. Add the flank steak, turning to coat evenly.
3. Seal bag and refrigerate for at least 2 hours or overnight.
4. Preheat grill or grill pan to medium-high heat.
5. Remove steak from marinade, letting excess liquid drip off.
6. Cook steak for 3-5 minutes per side, or until desired doneness.
7. Let rest for 5 minutes before slicing and serving.
Cooking Time: Approximately 10-12 minutes total cooking time.
Chimichurri Grilled Cheese Sandwich
Elevate your grilled cheese game with the bold flavors of Argentina-inspired chimichurri sauce. This twist on a classic sandwich combines the creaminess of melted cheese with the tangy, herby goodness of chimichurri.
Ingredients:
– 2 slices of bread (white or whole wheat)
– 1-2 tablespoons chimichurri sauce (homemade or store-bought)
– 1-2 slices of cheddar, Swiss, or mozzarella cheese
– Salt and pepper to taste
– Optional: sliced ham, turkey, or veggies for added protein
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Butter one side of each bread slice.
3. Place one slice, butter-side down, in the skillet.
4. Top with cheese and a spoonful of chimichurri sauce (about 1-2 tablespoons).
5. Add optional sliced ham, turkey, or veggies if desired.
6. Place the second bread slice, butter-side up, on top of the filling.
7. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
8. Carefully flip and cook the other side for an additional 1-2 minutes.
Cooking Time: 4-5 minutes per side
Chimichurri Hummus Dip
Get ready to elevate your snack game with this unique and delicious Chimichurri Hummus Dip! This Argentine-inspired dip combines the classic flavors of hummus with the tangy zip of chimichurri sauce.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 tablespoons red wine vinegar
– 1 teaspoon lemon juice
– Salt and pepper to taste
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine the chickpeas, olive oil, garlic, parsley, oregano, red wine vinegar, and lemon juice.
3. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Season with salt and pepper to taste.
5. Serve chilled, garnished with additional parsley if desired.
Cooking Time: 10 minutes (plus chilling time)
Chimichurri Grilled Pineapple
Elevate your summer BBQs with this sweet and savory twist on traditional grilled pineapple. Chimichurri’s bright, herby flavor pairs perfectly with the caramelized pineapple.
Ingredients:
– 1 ripe pineapple, cut into 1-inch chunks
– 1/4 cup chimichurri sauce (see below)
– 2 tbsp olive oil
– Salt and pepper to taste
Chimichurri Sauce:
– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together chimichurri sauce ingredients until well combined.
3. Brush pineapple chunks with olive oil and season with salt and pepper.
4. Grill pineapple for 2-3 minutes per side, or until caramelized.
5. During the last minute of grilling, brush pineapple with chimichurri sauce.
6. Serve warm, garnished with additional parsley if desired.
Cooking Time: 10-12 minutes
Summary
Get ready to level up your grilling game with these 18 spicy chimichurri recipes! From classic Argentine-style sauce to unique twists like smoky shrimp and citrus-infused salmon, there’s something for everyone. Try using chimichurri as a marinade for steak or chicken, or add it to vegetables and pineapple for a flavor boost. You’ll also find creative uses like chimichurri butter for corn on the cob and chimichurri hummus dip. Whether you’re in the mood for spicy pork chops or garlicky flatbread, this article has got you covered.
