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Chimichurri Mixed Grill

  • SERVINGS: 12

Marcia Kiesel likes this best made with spicy merguez and Italian cheese and parsley sausage.

Plus: More Grilling Recipes and Tips

  1. 1 1/4 cups white wine vinegar
  2. 1 cup finely chopped parsley
  3. 1/2 cup olive oil
  4. 4 large garlic cloves, minced
  5. 1 jalapeño, minced
  6. 2 tablespoons kosher salt
  7. 3 pounds hot sausage, coiled or links
  8. 3 pounds sweet sausage, coiled or links
  9. 2 dozen chicken wings, split into drumettes and wing pieces
  10. 4 dozen littleneck clams, scrubbed
  1. To make the chimichurri sauce, combine the vinegar, parsley, olive oil, garlic, jalapeño and salt in a bowl. Let the chimichurri sauce stand at room temperature for 1 to 4 hours.
  2. Light a grill. For coiled sausage, cross 2 long skewers through the sausage, making an X. For sausage links and chicken wings, pierce each piece crosswise with 2 parallel wooden skewers, held about 1/2 inch apart, threading 4 or 5 rows on each pair of skewers. Grill them over a moderately hot fire, turning once or twice, until crusty and cooked through. Transfer to a large platter and cover loosely with foil.
  3. Stoke the fire with additional charcoal; for gas grills, increase the heat to high. Add 1 tablespoon of the sauce to each of two 10-inch metal cake pans and divide the clams between them. Set the pans on the grill, cover the grill and steam the clams until they open, about 8 minutes. Serve at once and pass the remaining sauce separately.
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