Grilled Octopus on the BBQ with Chimichurri Marinade | Chimmi & Co
How to Make Grilled Octopus on the BBQ with Chimichurri Marinade
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If you’ve ever had perfectly grilled octopus on the BBQ, you know it’s unforgettable, smoky, tender, slightly crisp at the edges, and deeply satisfying.
But here’s the secret sauce that takes it from good to OH MY GOD LEVEL: marinating it in chimichurri for a few hours before it hits the grill.
At Chimmi & Co, we believe bold flavour should feel effortless. And when you pair fire-kissed octopus with a vibrant chimichurri marinade, something magical happens. We’re not kidding.
This is your complete guide to making tender, flavourful BBQ grilled octopus with chimichurri at home.
Why Chimichurri Is the Perfect Marinade for Grilled Octopus
When people think of chimichurri, they think steak. But seafood, especially octopus - loves it just as much.
Here’s why chimichurri works beautifully as a marinade for grilled octopus:
The vinegar gently tenderises
The olive oil locks in moisture
Garlic infuses deep flavour
Fresh herbs balance the natural richness
Instead of just spooning it on at the end, marinating the octopus allows those bold, herbaceous flavours to penetrate before grilling.
The result? Every bite is layered with brightness and smoke.
How to Make Grilled Octopus on the BBQ (Tender, Never Rubbery) with Chimichurri
If you’ve searched how to make grilled octopus on the BBQ and ended up with something rubbery, you’re not alone.
Grilled octopus has a reputation for being tricky. People ask:
Why is my octopus rubbery?
Do you boil octopus before grilling?
How long do you grill octopus for?
Can you marinate octopus overnight?
The truth? Perfect grilled octopus on the BBQ isn’t complicated, it just requires the right order: simmer, marinate, then grill hot and fast.
At Chimmi & Co, we’re all about bold flavour without the fuss. And when you marinate octopus in chimichurri before grilling, you build flavour into every bite, not just on the surface.
Here’s exactly how to do it properly.
Why Grilled Octopus Turns Rubbery (And How to Avoid It)
The number one reason people struggle with BBQ grilled octopus is skipping the tenderising step.
Octopus is full of connective tissue. If you throw it straight on the grill raw, it tightens instantly and becomes chewy.
The Fix:
You must simmer it first.
Low and slow breaks down the fibres so the octopus becomes silky and tender. The grill is only for char and smoke, not for cooking it through.
Step 1: Choose the Right Octopus
For the best grilled octopus recipe, look for:
1–1.5 kg whole octopus or octopus legs (we got our octopus legs from our local fish monger)
Fresh or frozen (frozen is excellent, freezing naturally tenderises it)
Pre-cleaned if possible
If frozen, thaw slowly in the fridge overnight or on your counter for a few hours.
Step 2: Do You Boil Octopus Before Grilling?
Yes, always.
How to Tenderise Octopus Properly
Place the whole octopus into a large pot.
Do not add water at first, it releases its own liquid.
Add:
1 bay leaf
1 crushed garlic clove
A splash of red wine vinegar
A little salt
Cover and simmer gently for 45–60 minutes.
You’ll know it’s ready when a knife slides easily into the thickest part of a tentacle.
This step guarantees tender grilled octopus on the BBQ, not rubbery seafood.
Let it cool slightly in its own juices before moving on.
Grill Time:
3–4 minutes per side
Turn once
Remove once you see deep grill marks and lightly crisped edges
That’s it.
If you grill it too long, it will firm up again.
What Should Grilled Octopus Look Like?
Perfect BBQ octopus should have:
Charred, slightly crispy edges
Tender centre
Light caramelisation
No excess liquid pooling
If it’s pale, your grill wasn’t hot enough.
If it’s tough, it was either under-simmered or over-grilled.
Let it cool slightly in its juices. This step ensures your grilled octopus will be tender, not rubbery.
Step 3: Marinate the Octopus in Chimichurri (2–4 Hours)
This is where the Chimmi & Co difference happens.
Once the octopus has cooled:
Pat it dry.
Place it in a shallow dish or large zip-top bag.
Coat generously with Chimmi & Co chimichurri.
Marinate for 2 to 4 hours in the refrigerator.
Why Marinating Matters
It deepens flavour before grilling.
The acidity enhances tenderness.
The herbs cling beautifully during charring.
Pro tip: Don’t exceed 6 hours. Too much acid can start to break down the texture.
Before grilling, remove from the refrigerator and let it sit at room temperature for 20–30 minutes.
Step 4: How to Grill Octopus on the BBQ
Preheat your grill to high heat. Whether charcoal or gas, you want strong direct heat to create char quickly.
How Long to Grill Octopus
3–4 minutes per side
Turn once
Grill until lightly crisped with deep grill marks
Remember: it’s already cooked from simmering. You’re building texture and smoke.
Look for:
Caramelised edges
Slight blistering
Crisp tentacle tips
That’s when you know your grilled octopus BBQ recipe is ready.
Step 5: Slice and Finish with Fresh Chimichurri
Let the octopus rest for 5 minutes.
Then:
Separate the tentacles
Slice into ½-inch pieces on a bias
Leave the ends whole for presentation
Finish with:
A squeeze of fresh lemon
Flaky sea salt
Another spoonful of fresh chimichurri
Marinating builds the base. Finishing with more chimichurri adds brightness and contrast.
Frequently Asked Questions About Grilled Octopus on the BBQ
How do you keep octopus tender on the grill?
The secret to tender grilled octopus is cooking it in two stages. First, simmer the whole octopus gently for 45–60 minutes until a knife slides easily into the thickest part. Then grill it quickly over high heat just to create char.
Skipping the simmering step is what causes rubbery texture, the grill alone isn’t enough to tenderize it.
How long should you marinate octopus in chimichurri?
For the best flavour, marinate octopus in chimichurri for 2 to 4 hours in the refrigerator.
This allows the vinegar, garlic, and herbs to infuse without breaking down the texture. Avoid marinating longer than 6 hours, as too much acidity can affect the firmness of the meat.
Can you marinate octopus overnight?
It’s not recommended to marinate octopus overnight in a vinegar-based chimichurri. The acidity can begin to alter the texture too much.
For optimal results, stick to 2–4 hours, then finish with a fresh spoonful of chimichurri after grilling for brightness.
Do you need to boil octopus before grilling?
Yes. If you want tender BBQ grilled octopus, simmering first is essential.
Boiling (or gently simmering) tenderizes the connective tissue. Once it’s fork-tender, you only need a few minutes per side on a hot grill to develop char and smoky flavour.
What temperature should the grill be for octopus?
Preheat your grill to high heat
Because the octopus is already cooked from simmering, you’re simply building caramelisation. High heat ensures crispy edges without overcooking the interior.
Can you grill frozen octopus?
Yes, and frozen octopus is often preferred. Freezing naturally helps tenderise the meat.
Just make sure it is fully thawed in the refrigerator before simmering and marinating.
What does grilled octopus taste like?
Properly cooked octopus is tender and slightly sweet, with a texture similar to lobster or firm scallops. When grilled, it develops smoky, crispy edges that contrast beautifully with its soft interior.
When paired with chimichurri, the flavour becomes bold, herbaceous, and balanced.
What goes well with grilled octopus and chimichurri?
Grilled octopus pairs well with:
Roasted potatoes
Grilled sourdough
Charred vegetables
Simple rocket salad
Crisp white wines like our favourite Pinot Grigio or of course a red malbec
Keeping sides simple allows the smoky octopus and vibrant chimichurri to shine.
Can you make grilled octopus ahead of time?
You can simmer and marinate the octopus ahead of time (up to 24 hours in advance). Store it refrigerated in chimichurri.
Grill just before serving for the best texture and char.
What to Serve with Grilled Octopus and Chimichurri
This dish brings Mediterranean energy to your backyard. Keep the sides simple:
Grilled sourdough with olive oil
Roasted fingerling potatoes
Charred vegetables
The bold flavours of chimichurri grilled octopus pair beautifully with fresh, clean accompaniments.
Common Mistakes When Grilling Octopus
Rubbery Texture
It wasn’t simmered long enough before marinating.
No Char
The grill wasn’t hot enough, or the octopus wasn’t dried slightly before grilling.
Overpowering Acid
Marinated too long. Stick to 2–4 hours for balance.
Why This Grilled Octopus Recipe Works
This isn’t just another seafood recipe. It’s layered.
Simmering ensures tenderness.
Marinating builds depth.
Grilling creates char.
Chimichurri ties it all together.
The result is bold but balanced, smoky, herbaceous, tender, and unforgettable.
At Chimmi & Co, we’re all about bringing vibrant flavour to real gatherings. When you marinate octopus in chimichurri before grilling, you’re not just cooking seafood, you’re creating a centrepiece.
Fire up the BBQ and get it really hot. Let it marinate. Let it char.
And let the chimichurri do what it does best.
