Grilling recipes are what turn an ordinary summer evening into a cookout. Fire up the grill, add a little smoke and some char, and the steaks, ribs, chicken, seafood, vegetables and even the fruit for dessert all taste better outside. This collection of 48 grilling recipes has your whole BBQ menu covered, start to finish.
There are easy bbq recipes for weeknights, impressive cuts like rack of lamb and beef tenderloin for company, foil packets that make cleanup almost nothing, and sweet endings like grilled pineapple and banana boats. Pick a main, add a grilled side or two, and save room for dessert. The grill is already hot, after all.
Best Grilling Recipes for Your Next BBQ
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1. Sesame Garlic Shishito Peppers
Shishito peppers are the easiest appetizer you’ll ever put on the grill. Toss them with sesame oil, garlic, salt and pepper, then grill over direct medium-high heat for about 4 minutes, turning halfway. They come off blistered and smoky. Serve them with a quick ponzu mayo dip and a tangle of pickled red cabbage. Most shishitos are mild, but about one in ten brings real heat, which makes every bite a tiny game of roulette.
2. Spicy Grilled Watermelon with Honey Yogurt
Grilled watermelon sounds like a dare until you try it. Dust the slices with chili powder or cayenne, grill them for 1 to 3 minutes a side until they soften slightly and pick up a few grill marks, then finish with lime, flaky sea salt and fresh mint. A spoonful of honey-sweetened Greek yogurt cools everything back down. It’s sweet, spicy and salty all at once, and it disappears fast at a cookout.
3. Mexican Grilled Avocado Eggs with Fresh Tomato Salsa
This is breakfast that went outside. Avocado halves sit in little foil boats on a 350°F grill, each one cradling an egg that cooks right in the hollow where the pit used to be. Top them with crumbled queso fresco and a fresh salsa of grape tomatoes, cilantro and lime juice. It’s a fun one for a weekend brunch, or for anyone who believes the grill shouldn’t wait until dinner.
4. Grilled Corn Salsa
Charred corn makes salsa taste like summer. Grill the ears until the kernels pick up dark, smoky spots, slice them off the cob, then toss them with juicy cherry tomatoes, red onion and plenty of cilantro. Put a bowl out with tortilla chips and watch it vanish before the burgers are done, or spoon it over grilled chicken and fish tacos later. It’s a great way to use up those extra ears of corn.
5. Stuffed Jalapenos Smoked on the Grill
These poppers go all in. Halved jalapenos get a filling of cream cheese, a stick of cheddar and turkey stuffing, then each one is wrapped in bacon and smoked low on the grill until the bacon turns crisp and mahogany. One handy trick from the recipe: soak the seeded peppers in water for 30 minutes to an hour if you want them milder. Make a double batch, because the first tray never lasts.
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