Chimichurri Mixed Grill

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

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  • Servings: 12

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  • 1 1/4 cups white wine vinegar
  • 1 cup finely chopped parsley
  • 1/2 cup olive oil
  • 4 large garlic cloves, minced
  • 1 jalapeƱo, minced
  • 2 tablespoons kosher salt
  • 3 pounds hot sausage, coiled or links
  • 3 pounds sweet sausage, coiled or links
  • 2 dozen chicken wings, split into drumettes and wing pieces
  • 4 dozen littleneck clams, scrubbed

How to make this recipe

  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.

Contributed By Published August 1997

478072 recipes/chimichurri-mixed-grill 2013-12-06T23:18:08+00:00 Marcia Kiesel summer|entertaining|grilling-barbecuing|barbecue-cookout|dinner-party|latin-american|12 august-1997,marcia kiesel,chimichurri,mixed grill,merguez,grilled clams recipes,chimichurri-mixed-grill 478072

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