The Sauce That Does Double Duty
Most grilling sauces make you choose: serve it fresh or use it on the grill. This Sweet Chimichurri Glaze was built to do both. Split into two portions — one hits the grill during the last few minutes of cooking, the other goes straight to the table as a finishing sauce.
The secret to making it work is Lakanto Cane Sugar with Monk Fruit. Unlike refined sugar, it integrates cleanly into the oil and herb base without clumping, and it caramelizes at high heat without burning the herbs. The result is a shimmering, lacquered finish on your protein and a bright, verdant sauce ready to spoon over the top.
Why This Recipe Works
Chimichurri is already one of the most flavorful sauces in the grilling world — flat-leaf parsley, garlic, red wine vinegar, smoked paprika, and olive oil. Adding a sweetener isn't about making it taste like dessert. It's about balance. A touch of sweetness softens the acidity of the vinegar and rounds out the red pepper heat, creating a more complex, layered flavor.
Lakanto Cane Sugar with Monk Fruit contains about 70% less sugar than conventional cane sugar, so you get that balance with far less sugar than a traditional recipe. It's a swap that works across keto, diabetic-friendly, and clean-eating lifestyles.
How to Use It
Combine all ingredients in a bowl and stir until the sweetener is fully dissolved. Then let it rest for at least 15 minutes — this step matters. The herbs need time to release their oils into the base, and the sweetener needs to fully integrate before it touches heat.
Divide the chimichurri into two equal portions. Reserve one for the table. In the last 3–4 minutes of cooking, brush the second portion generously over your protein. Watch for the glaze to shimmer, then catch color at the edges. Add one more coat, then pull it off heat before the herbs burn. Rest your protein for 5 minutes, then spoon the fresh portion over the top.
What to Grill With It
This glaze pairs well with:
- Skirt steak or flank steak
- Chicken thighs or drumsticks
- Shrimp skewers
- Grilled halloumi or portobello mushrooms for a vegetarian option
Pro Tips
- Use flat-leaf (Italian) parsley, not curly — it has better flavor and finer texture.
- Mince the garlic by hand rather than using a press for a more rustic texture.
- The glaze thickens as it rests. Add 1–2 tablespoons of water to thin it if needed before applying to the grill.
- Make a double batch and refrigerate the extra for up to 5 days.
Ingredients
- 2 Tbsp Lakanto Cane Sugar with Monk Fruit
- ¾ cup flat-leaf parsley, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp red pepper flakes
- 2 Tbsp red wine vinegar
- 4 Tbsp olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
- 1–2 Tbsp water to thin
Frequently Asked Questions
Can I make this ahead of time?
Yes. Make it up to 24 hours ahead and refrigerate. The flavors actually deepen overnight. Stir before using and thin with a little water if needed.
Is this recipe keto-friendly?
Yes. Lakanto Cane Sugar with Monk Fruit has significantly less sugar than conventional cane sugar — about 70% less — making this chimichurri glaze a much lower-sugar option that fits well within ketogenic and low-carb diets.
Can I use it as a marinade?
It works best as a glaze and finishing sauce, but you can marinate for up to 2 hours. Longer than that and the acid starts to break down the protein texture.
