Growing up in Miami, chimichurri wasn't a garnish, it was on the table at every asado, tucked into every Cuban sandwich shop, spooned over anything that came off the grill. Latin food shaped how we eat, and chimichurri has always been one of our favorites. This spicy chimichurri marinade recipe is our way of taking that iconic sauce and making it Stanky, built in two versions so it works for anyone at the table, from someone easing into heat to someone who lives for it.
The Star — Two Ways In
The mild path. Garlic-forward with gentle background heat, it lets the fresh herbs and citrus lead.
The fiery path. Agave sweetness up front, Carolina Reaper heat close behind, without losing the marinade's brightness.
Ingredients
Same base, two personalities. Swap the sauce, keep everything else the same.
- 1/3 cup hot saucePick oneGarlic Datil (mild) or Sweet Jalapeño Reaper (fiery)
- 1/2 cupExtra virgin olive oil
- 2 tbspRed wine vinegar
- 1 tbspFresh lime juice
- 1/2 cupParsley, finely chopped
- 1/4 cupRed onion, finely diced
- 1/4 cupGreen bell pepper, finely diced
- 4 clovesGarlic, minced
- 1 tspKosher salt
- 1/2 tspBlack pepper, freshly cracked
- 1 tspDried oregano
Instructions
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1Prep the AromaticsFinely dice the red onion and bell pepper, mince the garlic, and finely chop the parsley. The finer the chop, the better the marinade clings to meat.
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2Build the BaseIn a bowl, whisk together your hot sauce of choice, olive oil, red wine vinegar, and lime juice until combined.
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3Combine EverythingStir in the parsley, red onion, bell pepper, garlic, salt, black pepper, and oregano. Mix well.
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4Let It RestLet the marinade sit at room temperature for 15 minutes so the flavors meld before using.Want it smooth instead of chunky? Pulse 3–4 times in a food processor.
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5Use ItMarinate steak, chicken, or shrimp for 30 minutes to 4 hours. Don't go longer with shrimp, the vinegar and citrus will start to break it down. Reserve a portion, unused on raw meat, to spoon over the finished, grilled dish.
Serve It With
Tips & Tricks
Traditional Parsley Base
This version leans into a classic Argentine-style parsley base rather than Stanky's usual cilantro-forward profile, for a more authentic chimichurri taste.
Two Jars, Two Crowds
Make a batch of each version for a cookout. Label them Mild and Fiery and let guests choose their own heat.
Don't Over-Marinate Delicate Proteins
Shrimp and thin fish break down fast in an acidic marinade. Cap those at 30 minutes.
Make It a Finishing Sauce
Hold back a few tablespoons and spoon it over the finished, grilled dish for a fresh, bright hit.
THE PERFECT PAIRING
Whisk up a batch in the Mild Garlic Datil, marinate a skirt steak for a couple hours, and fire up the grill. While it cooks, char some corn and warm up yuca fries on the side. Spoon the reserved marinade over the steak when it comes off the heat. Bold and bright.
FAQ
Which version is spicier, Garlic Datil or Sweet Jalapeño Reaper?
Sweet Jalapeño Reaper is significantly spicier. It's built on Carolina Reaper pepper mash balanced with agave sweetness, so the heat builds slowly but climbs high. Garlic Datil brings gentle background warmth and leads with savory, garlicky flavor instead.
Can I use cilantro instead of parsley?
You can, and it's not a bad swap, our other Stanky recipes lean cilantro-forward. But this recipe uses parsley on purpose for a more traditional, authentic chimichurri flavor.
How long can I marinate meat in this?
30 minutes to 4 hours for steak or chicken. Cap shrimp and delicate fish at 30 minutes, since the vinegar and lime will start to break down the texture if left longer.
Can I use this as a finishing sauce instead of a marinade?
Yes. Reserve a portion before it touches raw meat and spoon it over the finished, grilled dish. For a smoother finishing sauce, pulse everything in a food processor 3–4 times.
How do I store leftover marinade?
Store in an airtight container in the refrigerator for up to 5 days. The olive oil will solidify when cold, so let it sit at room temperature for about 10 minutes and stir before using.
Ready to make this recipe? Grab a bottle of Garlic Datil or Sweet Jalapeño Reaper and bring the heat to your next cookout.