Chorizo a la Parrilla

Step by stepInstructions

1. Make the chimichurri by combining the parsley, garlic, oregano, olive oil, vinegar, chili flakes, and salt; set aside for 30 minutes.
2. Set up a medium fire — the coals should be glowing with a light ash, or set your gas grill to medium.
3. Brush the chorizos with olive oil and place them over the heat, never pricking them.
4. Grill for 20 to 25 minutes, turning every 3 to 4 minutes, until the casings are dark, blistered, and crisp and the center reaches 165°F.
5. Rest the chorizos for 5 minutes, then slice into 1-inch rounds.
6. Serve on a warm platter with chimichurri for dipping and crusty rolls on the side.