Rhode Island Grilled Chouriço on Arteflame Grill

Introduction

Smoky, crispy, and deeply flavorful, this traditional Portuguese-style Rhode Island grilled chouriço is cooked to perfection on the versatile Arteflame grill. With high-heat searing on the center grate and juicy slow-finish on the flat cooktop, this recipe brings out the best in heritage sausage, making it irresistibly charred on the outside while staying tender and juicy inside. Learn how to grill chouriço the authentic way using the Arteflame reverse searing method.

Ingredients

• 4 traditional Rhode Island chouriço sausages
• 2 tbsp butter (for the griddle)
• 1/2 red onion, thinly sliced
• 1/2 green pepper, sliced
• 1/2 yellow pepper, sliced
• 1 tsp smoked paprika
• 1 tbsp chopped parsley (for garnish)
• Optional: crusty Portuguese rolls

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

Visit Grill Store

Instructions

Step 1: Fire up the Arteflame grill

1. Take three paper napkins and pour vegetable oil over them.
2. Place the oil-soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Let the grill heat up for about 20 minutes until the center grate reaches over 1,000°F and the outer cooktop gets hot.

Step 2: Sear the chouriço

1. Place the chouriço links directly on the center grill grate.
2. Sear for 1–2 minutes each side until you get a nice char.
3. This locks in the juices and adds a buttery, smoky flavor.

Step 3: Finish on the flat cooktop

1. Move the seared chouriço sausages to the hotter section of the flat top griddle closer to the center.
2. Add 2 tbsp butter to the griddle and swirl it around.
3. Add sliced onions and peppers to the griddle next to the sausages.
4. Grill everything together, turning occasionally for even caramelization.
5. Continue cooking the sausage until it reaches an internal temperature of 160°F, then remove at 145°F and rest for 5–10 minutes.

Step 4: Serve and garnish

1. Slice the chouriço or serve whole.
2. Plate with the grilled onions and peppers.
3. Garnish with chopped parsley and serve with optional Portuguese rolls.

Tips

• Butter on the griddle adds a rich flavor and exceptional sear.
• Be sure to adjust sausage placement depending on desired doneness. The outer edge is cooler than the inner cooktop area.
• Rest meat after grilling for optimal juiciness.
• This recipe is best for traditional-style coarse chouriço rather than finely ground varieties.
• Use a meat thermometer to monitor internal temperature accurately.

Variations

1. Spicy Garlic Chouriço: Add minced garlic and red chili flakes to the butter before grilling for extra bold flavor.
2. Chouriço with Pineapple: Grill pineapple wedges on the flat top for a sweet counterpoint to the savory sausage.
3. Smoked Chouriço & Beans: Add a side of pre-cooked butter beans grilled lightly on the griddle with paprika and butter.
4. Herbed Chouriço & Veg: Grill rosemary and thyme alongside the peppers for an aromatic twist.
5. Chouriço Sandwich: Serve sliced sausage in a toasted Portuguese roll with grilled peppers and a smear of spicy Dijon.

Best pairings

• Crispy roasted potatoes cooked on the Arteflame cooktop
• Grilled corn on the griddle with butter and paprika
• Portuguese vinho verde or a crisp lager
• Simple green salad with lemon vinaigrette

Conclusion

The Arteflame grill brings out the bold, smoky, juicy character of traditional Rhode Island chouriço with precision and style. From its blazing hot center grate to the buttery flat top griddle, this grill is perfect for delivering steakhouse-style sear and even doneness. You’ll love how simple it is to light, cook, and clean. Grilled chouriço has never been so delicious — or so easy.