11. Grilled Asparagus with Wasabi Dipping Sauce
Grilled asparagus is about as easy as a side gets, and this version comes with a kick. The spears go right across the grates and come off tender with a little char. Then you dip them into a creamy wasabi sauce that clears the sinuses in the best possible way. Lemon slices on the side brighten everything up. Serve them as a side with steak or salmon, or set them out as finger food while the grill heats.
12. Spiced Grilled Rack of Lamb
This one has special occasion written all over it. The lamb gets rubbed with a paste of coriander, chipotle, paprika, garlic, cumin, mustard and Worcestershire, then cooks on the indirect side of the grill until a thermometer reads 10 degrees under your target doneness. After a quick sear over the flames, it gets an herb oil and a splash of balsamic on the board. One rack serves dinner for two or appetizers for four.
13. Honey Harissa Grilled Chicken
Harissa is a North African chili paste, and it does a lot of heavy lifting in this recipe. Mix it with honey and you get a marinade that’s smoky, spicy and a little sweet. On the grill, the honey caramelizes into sticky, charred spots. Drumsticks are a smart, budget-friendly pick for a crowd. Pile them on a platter with plenty of napkins and some cool cilantro on top. Grilled chicken recipes don’t get much more flavorful.
14. Thai Coconut Grilled Skirt Steak
Skirt steak was made for the grill. It’s thin, it’s beefy and it cooks in minutes over high heat. This one takes Thai flavors from coconut and lime, and the photo shows it finished with fresh cilantro, chopped peanuts and lime wedges for squeezing. Slice it thin against the grain, which is the secret to tender skirt steak every time. Serve it over rice, tuck it into lettuce wraps or just eat it straight off the board.
15. Bacon and Cheddar Stuffed Grilled Hamburgers
Why put the cheese on top when you can put it inside? Ground beef gets mixed with cubed cheddar, crumbled cooked bacon and a little salt, pepper and garlic powder. Then it’s shaped into four patties, each with a thumb dent in the middle so they stay flat on the grill. Every bite has little pockets of melted cheese and bacon. They’re ready in about 25 minutes, which is a very fair deal.
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