Happy Memorial day weekend! If your firing up the grill, you definitely have to check out this unique and crazy delicious recipe for grilled marrow bones with chimichurri. When the marrow bones are grilled, the rich marrow becomes soft and spreadable, like butter, which makes it perfect to spread on small pieces of toasted bread. The chimichurri helps cut the richness for the perfect bite. It looks impressive but it's super easy to make!

marrow bones on a cutting board with seasonings for grilled marrow bones with chimichurri

Here's what you need:

For the marrow bones:

Marrow bones cut lengthwise (see photo above)
Olive oil
Salt and pepper
Baguette- cut into slices for serving

For the chimmichurri:

Fresh parsley- I highly recommend chopping the parsley by hand for vibrant green chimichurri. While using a food processor is faster, it crushes the herbs and turns the oil into a dark muddy-like green.
Extra virgin olive oil - good quality.
Red wine vinegar
Fresh garlic
oregano, salt, freshly ground black pepper and a pinch of red pepper flakes (optional)

How to make grilled marrow bones with chimichurri

Start by preheating the grill to 400-450F.
Drizzle olive oil over the marrow bones and sprinkle with salt and pepper. Rub the seasoning into the marrow bones.
Place the bones on the grill, marrow side up, over indirect heat.
Cook them for 15-25 minutes, until the marrow is soft, bubbly, and starts to pull away from the bone.
While the bones are grilling, prepare the chimichurri. Combine the parsley, oil, vinegar, garlic and spices in a bowl and mix well to combine.
Next, prepare the toasted bread slices. Cut the baguette into slices and brush or spray each side with olive oil.
Grill the slices for 1-2 minutes per side, until you get a nice toast.
Serve the grilled marrow bones with the grilled baguette slices and chimichurri.
To eat, scoop the marrow out of the bone and onto a slice of toasted bread. Drizzle with chimichurri and enjoy!

Storing and reheating:

the marrow bones are best when served fresh. If you have to cook them ahead of time, store them in the fridge for up to 2 days. Gently reheat them in an oven preheated to 300 F, but watch them closely so they do not melt away.

The chimichurri can be made in advance and stored in the fridge. It's best to use it up within the week for peak flavor and vibrancy.

Other great recipes for the grill:

Sausage kebabs with veggies

Grilled gochujang wings

Grilled marrow bones with chimichurri

Rich buttery soft marrow spread on toasted slices of bread and finished with a bright garlicky chimichurri.

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Prep Time 10

Cook Time 25

Servings: 4 servings

Course: Appetizer

Ingredients Equipment Method

Ingredients

Marrow bones

4 marrow bones cut lengthwise for the grilling
olive oil for drizzling
salt and pepper for sprinkling
1 bauagette cut into slices

Chimichurri

½ c fresh parsley finely chopped
½ c extra virgin olive oil
2 tablespoon red wine vinegar
3 cloves fresh garlic finely minced
¾ teaspoon dried oregano
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
a pinch of red pepper flakes optional

Equipment

Grill

Method

Start by preheating the grill to 400-450F.
Drizzle olive oil over the marrow bones and sprinkle with salt and pepper. Rub the seasoning into the marrow bones.
Place the bones on the grill, marrow side up, over indirect heat.
Cook them for 15-25 minutes, until the marrow is soft, bubbly, and starts to pull away from the bone.
While the bones are grilling, prepare the chimichurri. Combine the parsley, oil, vinegar, garlic and spices in a bowl and mix well to combine.
Next, prepare the toasted bread slices. Cut the baguette into slices and brush or spray each side with olive oil.
Grill the slices for 1-2 minutes per side, until you get a nice toast.
Serve the grilled marrow bones with the grilled baguette slices and chimichurri.
To eat, scoop the marrow out of the bone and onto a slice of toasted bread. Drizzle with chimichurri and enjoy!