20 Flavorful Chimichurri Recipes for Grilling

Fire up the grill—it’s chimichurri time! This vibrant, herby sauce is the ultimate flavor booster for everything from juicy steaks to smoky veggies. Whether you’re a chimichurri newbie or a seasoned pro, we’ve rounded up 20 mouthwatering twists on the classic to inspire your next cookout. Get ready to drizzle, dip, and devour—your grilled dishes will never be the same!

Classic Chimichurri Sauce for Steak

Bright, herby, and packed with garlic, this vibrant Argentinian sauce is the perfect zesty companion to grilled steak.

Ingredients:

• 1 cup packed fresh parsley leaves (stems removed)
• 1/4 cup fresh oregano leaves
• 4 garlic cloves, peeled
• 1/3 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a food processor, pulse parsley, oregano, and garlic until finely chopped (about 10 pulses).
2. Add olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Pulse just until combined (3–4 pulses)—don’t over-blend; the sauce should be slightly textured.
3. Transfer to a bowl and let sit for 10 minutes to allow flavors to meld before serving.

The magic of this chimichurri lies in its balance: tangy vinegar cuts through the richness of steak, while fresh herbs keep it bright and lively.

Tip: For a smoother sauce, swap the food processor for a mortar and pestle—it releases more of the herbs’ oils!

Spicy Chimichurri Chicken Skewers

These skewers pack a punch with zesty chimichurri and a kick of heat—perfect for grilling season when you want bold flavors without the fuss.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 1/2 cup finely chopped fresh parsley
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp honey
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 1/4 cup olive oil, 3 tbsp red wine vinegar, 1/2 cup parsley, 3 cloves minced garlic, 1 tsp red pepper flakes, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp honey.
2. Add chicken pieces to the marinade, tossing to coat. Cover and refrigerate for at least 1 hour (or up to 4 hours).
3. Thread chicken onto soaked skewers, leaving small gaps between pieces. Discard excess marinade.
4. Preheat grill to medium-high (about 400°F). Grill skewers for 5–6 minutes per side, until chicken is charred and reaches 165°F internally.

The smoky paprika and honey balance the chimichurri’s tang, while the red pepper flakes add just enough heat to keep things exciting. Serve these skewers with extra chimichurri for dipping!

Tip: For extra flavor, brush the skewers with reserved chimichurri (made without raw marinade) during the last minute of grilling.

Herbaceous Chimichurri Shrimp Tacos

These vibrant tacos pack a punch with garlicky, citrus-kissed shrimp and a fresh chimichurri that’s herb heaven in every bite.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 8 small corn tortillas, warmed
• 1/4 cup olive oil, divided
• 3 tbsp lime juice (about 2 limes), divided
• 4 garlic cloves, minced (divided)
• 1 tsp smoked paprika
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh cilantro
• 1 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1 avocado, sliced (for serving)

Instructions:

1. Marinate the shrimp: In a bowl, toss shrimp with 2 tbsp olive oil, 1 tbsp lime juice, half the minced garlic, smoked paprika, 1/2 tsp salt, and black pepper. Let sit 10 minutes.
2. Make the chimichurri: In a separate bowl, combine parsley, cilantro, remaining garlic, remaining 2 tbsp lime juice, red wine vinegar, red pepper flakes, remaining 1/2 tsp salt, and remaining 2 tbsp olive oil. Stir well.
3. Cook the shrimp: Heat a skillet over medium-high. Add shrimp in a single layer; cook 2–3 minutes per side until pink and slightly charred.
4. Assemble: Fill tortillas with shrimp, drizzle generously with chimichurri, and top with avocado slices.

The magic here? The chimichurri’s brightness cuts through the smoky shrimp, while creamy avocado ties it all together—no heavy sauces needed.

Tip: For extra flavor, char the tortillas lightly over a gas flame before assembling.

Chimichurri Marinated Grilled Vegetables

These vibrant grilled veggies soak up a zesty chimichurri marinade, turning smoky and tender with just the right punch of garlic and herbs.

Ingredients:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh cilantro
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large red bell pepper, sliced into strips
• 1 medium zucchini, sliced lengthwise
• 1 medium yellow squash, sliced lengthwise
• 1 small red onion, cut into wedges

Instructions:

1. In a bowl, whisk together 1/2 cup olive oil, 1/4 cup red wine vinegar, 1/4 cup parsley, 2 tbsp cilantro, 3 cloves garlic, 1 tsp oregano, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper to make the chimichurri marinade.
2. Toss the bell pepper, zucchini, yellow squash, and red onion in the marinade until evenly coated. Let sit for at least 30 minutes (or up to 2 hours).
3. Preheat a grill or grill pan to medium-high (about 400°F). Grill the vegetables for 3–4 minutes per side, until charred and tender-crisp.

The herby, garlicky marinade caramelizes slightly on the grill, giving the veggies a bold flavor that’s fresh but deeply savory. Serve warm or at room temperature—they’re even better the next day!

Tip: For extra smokiness, grill over charcoal or add a handful of wood chips to a gas grill.

Tangy Chimichurri Salmon Fillet

This vibrant salmon dish is a weeknight hero—bright, herby chimichurri clings to tender fillets for a flavor-packed meal in minutes.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on or skinless
• 1 cup fresh parsley, finely chopped
• 3 tbsp fresh oregano, finely chopped
• 3 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. In a bowl, mix parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper to make chimichurri.
3. Place salmon fillets on the baking sheet. Spoon half the chimichurri over the salmon, spreading evenly.
4. Bake for 12–15 minutes until salmon flakes easily with a fork.
5. Serve immediately, topped with remaining chimichurri.

The bold acidity of the chimichurri cuts through the salmon’s richness, while the herbs keep every bite fresh and lively.

Tip: For extra char, broil the salmon for the last 2 minutes—just watch closely to avoid burning the herbs!

Chimichurri Drizzled Grilled Corn

Fire up the grill for this smoky-sweet corn slathered in vibrant, herby chimichurri—it’s summer on a cob!

Ingredients:

• 4 ears fresh corn, husks removed
• 1/4 cup olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 cup packed fresh parsley leaves
• 1/4 cup packed fresh cilantro leaves
• 2 tbsp red wine vinegar
• 2 cloves garlic
• 1/4 tsp red pepper flakes

Instructions:

1. Prep the corn: Brush corn with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and black pepper.
2. Grill: Heat grill to medium-high (400°F). Grill corn, turning occasionally, for 10–12 minutes until lightly charred.
3. Make chimichurri: While corn cooks, blend parsley, cilantro, remaining 3 tbsp olive oil, vinegar, garlic, red pepper flakes, and remaining 1/4 tsp salt in a food processor until finely chopped but not puréed.
4. Serve: Drizzle chimichurri generously over warm corn. Extra sauce? Dunk the cob right in!

The tangy, garlicky chimichurri clings to every nook of the corn, balancing sweetness with a punchy herb kick.

Tip: For extra flavor, roll the grilled corn in crumbled cotija cheese before drizzling.

Zesty Chimichurri Pork Chops

These juicy pork chops get a vibrant kick from a fresh, herby chimichurri that comes together in minutes—perfect for weeknights when you want big flavor with little fuss.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp crushed red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil (for cooking)

Instructions:

1. In a bowl, combine 1/2 cup parsley, 1/4 cup cilantro, 3 cloves garlic, 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Stir to make the chimichurri and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season pork chops with a pinch of salt and pepper, then cook for 4–5 minutes per side until golden and internal temperature reaches 145°F.
3. Let pork chops rest for 3 minutes, then spoon chimichurri generously over the top before serving.

The bright, tangy chimichurri cuts through the richness of the pork, making every bite feel fresh and balanced.

Tip: For extra flavor, marinate the pork chops in half the chimichurri for 30 minutes before cooking.

Chimichurri Glazed Lamb Chops

These juicy lamb chops get a vibrant, herby kick from a quick chimichurri glaze—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 8 lamb loin chops (about 1-inch thick)
• 1/2 cup fresh parsley, finely chopped
• 2 tbsp fresh oregano, finely chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. In a small bowl, combine 1/2 cup parsley, 2 tbsp oregano, 3 cloves garlic, 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Set aside half for serving.
2. Preheat a grill or grill pan to medium-high (about 400°F). Pat lamb chops dry and brush both sides with the chimichurri.
3. Grill chops for 3–4 minutes per side for medium-rare (135°F internal temp), basting once more with chimichurri halfway through.
4. Rest chops for 5 minutes, then drizzle with reserved chimichurri before serving.

The double-dose of chimichurri—both as a marinade and a finishing sauce—keeps the lamb incredibly moist and packs every bite with bright, garlicky flavor.

Tip: For extra char, press chops down lightly for the first 30 seconds of grilling.

Chimichurri Infused Beef Kebabs

These juicy, herb-packed kebabs bring bold Argentine flavors to your backyard grill—perfect for summer gatherings or weeknight dinners with a twist.

Ingredients:

• 1.5 lbs beef sirloin, cut into 1.5-inch cubes
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/3 cup olive oil
• 1 tsp red pepper flakes
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch wedges

Instructions:

1. In a bowl, whisk together 1/2 cup parsley, 1/4 cup cilantro, 3 cloves garlic, 1/4 cup red wine vinegar, 1/3 cup olive oil, 1 tsp red pepper flakes, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper to make the chimichurri marinade.
2. Toss the beef cubes in half the marinade; cover and refrigerate for at least 1 hour (or up to 4 hours). Reserve the remaining marinade for basting.
3. Thread the marinated beef, bell pepper, and onion onto skewers, alternating pieces.
4. Grill over medium-high heat (about 400°F) for 8–10 minutes, turning occasionally and basting with reserved marinade, until beef is charred at the edges and cooked to medium-rare (or desired doneness).

The tangy chimichurri caramelizes slightly on the grill, creating a vibrant crust that locks in the beef’s juices. Serve with extra sauce for dipping!

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Grilled Portobello Mushrooms with Chimichurri

Meaty portobellos get a vibrant upgrade with zesty chimichurri—perfect for summer grilling or a quick vegetarian main.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 1 cup fresh parsley, finely chopped
• 2 tbsp red wine vinegar
• 2 cloves garlic, minced
• ½ tsp crushed red pepper flakes

Instructions:

1. Prep mushrooms: Brush portobellos with 2 tbsp olive oil and sprinkle with ½ tsp salt and black pepper.
2. Grill: Heat grill to medium-high (400°F). Grill mushrooms gill-side down for 5 minutes, flip, and cook 4–5 more minutes until tender.
3. Make chimichurri: While mushrooms cook, mix parsley, remaining 1 tbsp olive oil, red wine vinegar, garlic, red pepper flakes, and remaining ½ tsp salt in a bowl.
4. Serve: Spoon chimichurri over warm mushrooms and enjoy immediately.

The garlicky, herby sauce cuts through the mushrooms’ richness, making this feel indulgent yet light. Tip: For extra smokiness, add a dash of smoked paprika to the chimichurri.

Chimichurri Dressed Quinoa Salad

Bright, herby chimichurri transforms simple quinoa into a vibrant salad that’s packed with fresh flavor—perfect for meal prep or a summer side.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 1 ¾ cups water
• ½ tsp salt, divided
• 1 cup finely chopped fresh parsley
• ¼ cup finely chopped fresh cilantro
• 3 tbsp red wine vinegar
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• ½ tsp red pepper flakes
• 1 cup halved cherry tomatoes
• ½ cup diced cucumber
• ¼ cup thinly sliced red onion

Instructions:

1. In a saucepan, combine quinoa, water, and ¼ tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. Meanwhile, make the chimichurri: In a bowl, whisk together parsley, cilantro, red wine vinegar, olive oil, garlic, red pepper flakes, and remaining ¼ tsp salt.
3. In a large bowl, toss cooled quinoa with cherry tomatoes, cucumber, and red onion. Pour chimichurri over and mix gently to coat.
4. Let sit for 10 minutes before serving to let flavors meld.

The tangy, garlicky dressing soaks into the quinoa beautifully, while the veggies add a refreshing crunch—no sad, dry grains here!

Tip: For extra depth, toast the quinoa in a dry skillet for 2–3 minutes before cooking.

Chimichurri Brushed Grilled Pineapple

Sweet, smoky, and herby—this grilled pineapple gets a bold upgrade with a zesty chimichurri glaze that’ll have everyone asking for seconds.

Ingredients:

• 1 large pineapple, peeled, cored, and cut into 1-inch-thick rings
• 1/4 cup olive oil
• 1/4 cup finely chopped fresh parsley
• 2 tbsp red wine vinegar
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt

Instructions:

1. Preheat grill to medium-high (about 400°F).
2. In a small bowl, whisk together the 1/4 cup olive oil, 1/4 cup parsley, 2 tbsp red wine vinegar, 2 cloves garlic, 1 tsp oregano, 1/2 tsp red pepper flakes, and 1/2 tsp salt to make the chimichurri.
3. Brush both sides of the pineapple rings lightly with half of the chimichurri.
4. Grill pineapple for 3–4 minutes per side, until caramelized with grill marks. Brush with remaining chimichurri during the last minute of cooking.

The charred edges and bright, garlicky herb sauce turn simple pineapple into a showstopping side or dessert—perfect for tossing on the grill while your main finishes cooking.

Tip: For extra smokiness, let the pineapple sit on the grill an extra minute or two—just keep an eye on it so it doesn’t burn!

Chimichurri Smothered Grilled Potatoes

These smoky grilled potatoes get a vibrant upgrade with a zesty chimichurri drizzle—perfect for turning a simple side into the star of the table.

Ingredients

• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes

Instructions

1. Prep potatoes: Toss halved potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Grill: Heat grill to medium-high (400°F). Place potatoes cut-side down and grill for 12–15 minutes, flipping once, until tender and charred at the edges.
3. Make chimichurri: While potatoes cook, stir together parsley, garlic, red wine vinegar, 1/4 cup olive oil, and red pepper flakes in a small bowl.
4. Serve: Transfer grilled potatoes to a platter and generously spoon chimichurri over the top.

The herby, garlicky sauce soaks into the crispy potato crevices, creating a bold contrast with the smoky grill marks. Tip: For extra flavor, let the potatoes sit in the chimichurri for 5 minutes before serving.

Chimichurri Topped Grilled Halloumi

Grilled halloumi gets a zesty upgrade with a vibrant chimichurri sauce—perfect for a quick appetizer or light summer meal.

Ingredients:

• 8 oz halloumi cheese, sliced into 1/2-inch thick planks
• 1/2 cup fresh parsley, finely chopped
• 2 tbsp fresh oregano, finely chopped
• 3 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/4 tsp kosher salt

Instructions:

1. In a small bowl, combine 1/2 cup parsley, 2 tbsp oregano, 3 cloves garlic, 1/4 cup olive oil, 2 tbsp red wine vinegar, 1/2 tsp red pepper flakes, and 1/4 tsp salt. Stir well and set aside.
2. Heat a grill or grill pan over medium-high heat. Grill halloumi for 2–3 minutes per side until golden grill marks form and the cheese softens slightly.
3. Transfer grilled halloumi to a plate and spoon chimichurri generously over the top. Serve immediately.

The salty, squeaky halloumi pairs magically with the bright, herby sauce—it’s a texture and flavor combo you’ll crave all season.

Tip: For extra smokiness, drizzle the halloumi with a touch of honey before adding the chimichurri.

Chimichurri Flavored Grilled Asparagus

Bright, herby, and packed with fresh flavor, this grilled asparagus gets a bold upgrade with a zesty chimichurri drizzle.

Ingredients:

• 1 lb asparagus, tough ends trimmed
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh cilantro
• 1 tbsp red wine vinegar
• 1 small garlic clove, minced
• 1/4 tsp crushed red pepper flakes

Instructions:

1. Preheat grill to medium-high (about 400°F). Toss asparagus with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Grill asparagus for 4–5 minutes, turning occasionally, until tender and lightly charred.
3. Meanwhile, whisk together remaining 1 tbsp olive oil, parsley, cilantro, red wine vinegar, garlic, and red pepper flakes in a small bowl.
4. Transfer grilled asparagus to a platter and drizzle generously with chimichurri sauce.

The tangy, garlicky chimichurri clings to the smoky asparagus spears, making every bite vibrant and fresh. Tip: For extra depth, let the chimichurri sit for 10 minutes before serving to allow the flavors to meld.

Chimichurri Marinated Grilled Tofu

This vibrant, herby tofu is a flavor-packed twist on classic chimichurri—perfect for grilling season and ready in under 30 minutes!

Ingredients:

• 1 (14-oz) block extra-firm tofu, pressed and sliced into ½-inch slabs
• ½ cup fresh parsley, finely chopped
• ¼ cup fresh cilantro, finely chopped
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 cloves garlic, minced
• ½ tsp red pepper flakes
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a bowl, whisk together ½ cup parsley, ¼ cup cilantro, 3 tbsp olive oil, 2 tbsp red wine vinegar, 2 cloves garlic, ½ tsp red pepper flakes, ½ tsp salt, and ¼ tsp black pepper.
2. Coat tofu slabs evenly with half the chimichurri sauce and marinate for 15 minutes at room temperature.
3. Heat a grill or grill pan over medium-high. Cook tofu for 4–5 minutes per side, until char marks form.
4. Serve immediately, drizzled with remaining chimichurri.

The tangy, garlicky marinade caramelizes beautifully on the grill, giving the tofu a smoky edge that balances the fresh herbs.

Tip: For extra texture, sprinkle grilled tofu with toasted sesame seeds or crumbled vegan feta.

Chimichurri Dipped Grilled Prawns

These juicy grilled prawns get a vibrant kick from a zesty chimichurri dip—perfect for summer cookouts or a quick weeknight treat.

Ingredients

• 1 lb large prawns, peeled and deveined (tails on)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes

Instructions

1. Prep the prawns: Toss prawns with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Thread onto skewers (if using wooden ones, soak for 20 minutes first).
2. Make the chimichurri: In a bowl, combine 1 cup parsley, 3 cloves minced garlic, 2 tbsp red wine vinegar, 1/4 cup olive oil, and 1/2 tsp red pepper flakes. Stir well and set aside.
3. Grill: Heat grill to medium-high (about 400°F). Cook prawns for 2–3 minutes per side until opaque and slightly charred.
4. Serve: Remove prawns from skewers and serve warm with the chimichurri for dipping.

The smoky paprika on the prawns pairs magically with the herby, garlicky dip—it’s a flavor punch you’ll crave all season.

Tip: For extra depth, grill a halved lemon alongside the prawns and squeeze over the dip before serving.

Chimichurri Glazed Grilled Chicken Wings

These zesty, herb-packed wings are a game-changer for your next cookout—bright, garlicky chimichurri clings to crispy grilled chicken for a flavor explosion.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1/4 cup olive oil
• 1/3 cup finely chopped fresh parsley
• 2 tbsp red wine vinegar
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Prep chimichurri: In a bowl, whisk together 1/4 cup olive oil, 1/3 cup parsley, 2 tbsp red wine vinegar, 3 cloves minced garlic, 1 tsp oregano, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Set aside half for glazing.
2. Grill wings: Preheat grill to medium-high (400°F). Pat chicken wings dry, then grill for 12–15 minutes, flipping occasionally, until skin is crispy and internal temperature reaches 165°F.
3. Glaze & finish: Brush wings with reserved chimichurri during the last 2 minutes of grilling. Serve immediately with remaining sauce for dipping.

The magic here? Double-duty chimichurri—it’s both a marinade and a finishing glaze, locking in fresh herb flavor while keeping the wings juicy.

Tip: For extra-crispy skin, let wings air-dry in the fridge on a rack for 1 hour before grilling.

Chimichurri Drizzled Grilled Zucchini

This vibrant dish turns humble zucchini into a showstopper with a zesty, herby chimichurri that’s as fresh as it gets.

Ingredients:

• 2 medium zucchini, sliced lengthwise into 1/2-inch planks
• 2 tbsp olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup packed fresh parsley leaves
• 1/4 cup packed fresh cilantro leaves
• 2 tbsp red wine vinegar
• 1 small garlic clove, minced
• 1/4 tsp red pepper flakes

Instructions:

1. Prep the zucchini: Brush zucchini planks with 1 tbsp olive oil and sprinkle evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Grill: Heat a grill or grill pan over medium-high. Cook zucchini for 3–4 minutes per side, until tender and char marks appear. Transfer to a platter.
3. Make chimichurri: In a food processor, pulse parsley, cilantro, remaining 1 tbsp olive oil, 2 tbsp red wine vinegar, minced garlic, and 1/4 tsp red pepper flakes until finely chopped but not puréed.
4. Serve: Drizzle chimichurri over warm zucchini and let the flavors soak in for 5 minutes before serving.

The magic here? The chimichurri’s bright acidity cuts through the smoky zucchini, while the herbs cling to every nook for maximum flavor in each bite.

Tip: For extra depth, grill a halved lemon alongside the zucchini and squeeze over the platter before adding the chimichurri.

Chimichurri Infused Grilled Ribeye Steak

This Chimichurri Infused Grilled Ribeye Steak is a showstopper—juicy, herb-packed, and perfect for turning a weeknight dinner into something special.

• 1 (1.5-inch thick) ribeye steak (about 1.5 lbs)
• 1/2 cup fresh parsley, finely chopped
• 3 tbsp fresh oregano, finely chopped
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper

1. In a bowl, combine 1/2 cup parsley, 3 tbsp oregano, 4 cloves garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Stir well and set aside.
2. Pat the ribeye dry and coat it with 1/4 cup of the chimichurri, reserving the rest. Let it marinate at room temperature for 30 minutes.
3. Preheat a grill or cast-iron skillet to high heat (about 450°F). Sear the steak for 4–5 minutes per side for medium-rare (130°F internal temperature).
4. Transfer the steak to a cutting board, tent with foil, and rest for 10 minutes. Slice against the grain and serve drizzled with the remaining chimichurri.

The bold, garlicky chimichurri not only flavors the steak but keeps it incredibly tender—no fancy tools required!

Tip: For extra smokiness, grill a halved lemon alongside the steak and squeeze it over the slices before serving.

Conclusion

With 20 vibrant chimichurri recipes, your grilling game just got a major upgrade! Whether you prefer classic herb-packed versions or bold twists, there’s something here for every palate. Fire up the grill, try a few, and let us know which ones you love. Don’t forget to share your favorites on Pinterest—happy cooking!