My enthusiasm for lighting the grill does not narrow when it solidifies into excitement over the many grilling recipes I have to share. These keep me well stocked in mouthwatering meals cooked over fire and smoke.
In this post, I present my absolute favorite grilling recipes—those that are less about direct heat (and more about indirect heat and burning wood)—to give you a sense of what I love about the art and science of cooking outdoors. Grilled BBQ Chicken; Ribeye Steak; Shrimp Skewers; Corn on the Cob; Vegetable Medley; Salmon with Dill Sauce; Halloumi with Watermelon; Maple-Bourbon Pork Chops; Avocado with Salsa; Pineapple with Brown Sugar Glaze; and Octopus with Lemon-Garlic Dressing.
Is the smoke reaching your nostrils? Each dish is practically a masterpiece, but one could make the case that grilled octopus is something elite.
When I threw it on the grill, I was hitting a new apex in my outdoor cooking repertoire.
The 12 Best grilling recipes
1. Grilled BBQ Chicken
BBQ Chicken is a dish that packs a lot of flavor! We start with boneless, skinless chicken breasts and marinate them in a savory mix of BBQ sauce, olive oil, apple cider vinegar, garlic powder, and smoked paprika.
Then we simply grill them to tender, juicy, smoky perfection.
Ingredients
4 boneless, skinless chicken breasts
1 cup BBQ sauce
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
Instructions
1. Set your grill to medium-high and give it a moment to heat up. Open a bottle of canola oil or another oil with a high smoke point, and pour some onto a paper towel. Use the paper towel to wipe down the grill grates.
2. Combine the BBQ sauce, olive oil, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper in a small bowl.
3. Coat the chicken breasts with the sauce blend on both sides, setting aside some sauce to use for basting.
4. For approximately 6-7 minutes on each side, grill the chicken, basting now and then with the reserved sauce, until its internal temperature is at least 165°F (75°C).
2. Grilled Ribeye Steak
Ribeye Steak, grilled to perfection, is a classic dinner dish. Its indulgent marbling and robust beef flavor make it a favorite for grilling season and beyond.
We keep this recipe simple and straightforward; you only need four ingredients to create a beautiful, smoky, deeply flavored ribeye steak.
Ingredients
Ribeye steaks (about 1 to
1.5 inches thick)
Olive oil
Salt
Freshly ground black pepper
Garlic powder
Fresh rosemary (optional)
Unsalted butter
Instructions
1. Set the grill to high heat, about 450-500°F, and make sure the grates are clean and well-oiled to prevent sticking.
2. Dry the ribeye steaks with paper towels, then rub them down with olive oil. Season them generously with salt, then freshly ground black pepper, and just a hint of garlic powder. Optionally, you can finish the steaks with some finely chopped fresh rosemary.
3. Put the steaks on a hot grill and cook them for about 4-5 minutes per side if you want them medium-rare. (Adjust the time according to your desired level of doneness.) A meat thermometer is the best way to check. You want 130°F for medium-rare and 140°F for medium.
4. Right before taking the steaks off the grill, place a chunk of unsalted butter on top of each steak. Watch the butter as it melts. After the steaks have been resting for 5 minutes, serve. The juices should be nicely redistributed at this point.
3. Grilled Shrimp Skewers
Combining large shrimp with olive oil, garlic, lemon juice, and paprika, Grilled Shrimp Skewers is a dish that packs a flavor punch. Marinated for a burst of flavor and grilled to perfection, these shrimp skewers are finished with a sprinkle of fresh parsley.
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Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. In a basin, mix together the olive oil, the minced garlic, the lemon juice, the paprika, the salt, and the pepper. Blend well to produce the marinade.
2. Add the shrimp to the marinade; make sure they are well coated. Cover and refrigerate for 20-30 minutes to let the flavors meld.
3. Heat the grill to a medium-high temperature. Place the shrimp that have been soaked in marinade onto skewers.
4. Grill the shrimp skewers for 2-3 minutes on each side, until the shrimp are opaque and cooked through. Before serving, sprinkle with fresh parsley.
4. Grilled Corn on the Cob
Grilled Corn on the Cob
consists of a fresh, uncomplicated preparation of corn on the cob. It is simply buttered—in this case, with melted butter mixed with olive oil, both of which are brushed on the ears of corn.
After that, a little salt and pepper (or other seasonings, if you prefer) make an appearance, and you are ready to dig in.
Ingredients
Fresh corn on the cob (4 ears)
Butter (4 tablespoons, melted)
Olive oil (2 tablespoons)
Salt (to taste)
Black pepper (to taste)
Optional: Paprika or chili powder (for additional seasoning)
Lime wedges (for serving)
Instructions
1. Set your grill to medium-high heat.
2. Strip the corn, removing all strands of silk, and wash the ears under cold running water.
3. In a tiny basin, blend the melted butter with the olive oil. Paint each ear of corn with the butter and oil combo, ensuring a thorough application. Then, sprinkle the salted and peppered corn with some seasoning.
4. Put the corn on the grill and cook for 10-15 minutes, turning every so often, until the kernels are tender and lightly charred. Take off the grill, and, if you like, sprinkle the corn with a little paprika or chili powder. Serve with lime wedges.
5. Grilled Vegetable Medley
I present the Grilled Vegetable Medley as a lively, colorful dish that has red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes as its base. The vegetables are shown to very well in this dish.
They have simply been tossed with olive oil and a light sprinkle of salt and pepper before being cooked on the grill.
Ingredients
1 red bell pepper, cut into chunks
1 zucchini, sliced into rounds
1 yellow squash, sliced into rounds
1 red onion, cut into wedges
8 oz cherry tomatoes, whole
2 tablespoons olive oil
Salt and pepper to taste
Instructions
1. Heat the grill to a temperature of medium-high.
2. In a big bowl, combine the olive oil, salt, and pepper with the red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes. Toss well to coat.
3. Put the vegetables directly on the grill or use a grill basket to keep smaller pieces from dropping through. Grill them for 10 to 12 minutes, turning them every now and then, until they are very tender and have nice grill marks.
4. Serve the warm grilled vegetable medley as a side dish or over your favorite grain.
6. Grilled Salmon with Dill Sauce
Salmon fillets, brushed with olive oil, are grilled to perfection in this simple yet delectable dish. They’re complemented perfectly by a creamy dill sauce made with Greek yogurt, fresh dill, and lemon juice.
In fact, grilled salmon and dill sauce are one of my favorite culinary pairings.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 garlic clove, minced
Instructions
1. Prepare your grill for medium-high heat and coat the salmon with a layer of olive oil. Make sure to do both sides and follow up with a seasoning of salt and freshly cracked black pepper. The amount of pepper should correspond to how much you enjoy its taste because it will come through in the finished dish.
2. Put the salmon, fillets skin-side down, on the grill. Grill them for 5 to 7 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
3. As you grill the salmon, ready the dill sauce by combining Greek yogurt, fresh dill, lemon juice, and minced garlic in a small bowl. Season to taste with salt and pepper.
4. Present the grilled salmon in a hot state, and spoon a generous portion of dill sauce on top. Enjoy!
7. Grilled Halloumi with Watermelon
Halloumi with Watermelon on the Grill. Halloumi—which has the wonderful property of being fryable and grillable—paired with sweet, caramelized watermelon, just like the two flavors contrast brilliantly in this dish.
If you find yourself at all unimpressed with the first ingredient, lime zest should really liven it up.
Ingredients
Halloumi cheese, 8-ounce block
Watermelon, 1 small seedless
Olive oil, 2 tablespoons
Fresh mint leaves, a handful
Lime, 1
Black pepper, to taste
Instructions
1. Cut the halloumi cheese into slices that are 1/2 inch thick and cut the watermelon into slices that are the same width, removing the rind.
2. Set the grill for a medium-high heat. Brush the halloumi and watermelon slices with olive oil to prevent sticking.
3. Cook the halloumi on a grill for 2-3 minutes per side, until it is lightly browned and has dark grill marks. Do the same with the watermelon, but using a shorter cooking time—about 1-2 minutes per side. Keep in mind that the watermelon should come off the grill while it is still moist and juicy.
4. Place the watermelon and grilled halloumi on a serving platter. Squeeze fresh lime juice over all. Sprinkle with black pepper for a bit of heat and garnish with fresh mint leaves. Serve right away.
8. Grilled Maple-Bourbon Pork Chops
Pork chops that are grilled and infused with bourbon and flavored with maple syrup (and some other fancy ingredients) are the stuff of sweet dreams. Really.
Ingredients
4 bone-in pork chops
1/2 cup maple syrup
1/4 cup bourbon
2 tablespoons soy sauce
2 cloves garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon black pepper
Instructions
1. In a medium bowl, mix together the maple syrup, bourbon, soy sauce, garlic, Dijon mustard, and black pepper to create the marinade.
2. Put the pork chops in a shallow dish or a resealable plastic bag and pour the marinade over them, making sure they are really well coated. Then place them in the refrigerator for at least 2 hours, or overnight if you want the best flavor.
3. Heat your grill to medium-high. Take the chops from the marinade and shake off the excess. Grill the chops for about 5-7 minutes per side, or until they reach an internal temperature of 145°F (63°C).
4. Permit the juices to redistribute by letting the pork chops rest for a few minutes before serving. Serve warm and enjoy!
9. Grilled Avocado with Salsa
A smoky and refreshing dish, Grilled Avocado with Salsa, features zesty salsa made from cherry tomatoes, red onion, fresh cilantro, and lime juice, with a hint of olive oil, that enhances perfectly grilled avocado halves. Grilled Avocado.
Ingredients
2 ripe avocados, halved and pitted
1 tablespoon olive oil
1 cup cherry tomatoes, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 lime, juiced
Salt and pepper to taste
Instructions
1. Set your grill to medium-high heat. Take the avocado halves and brush their cut sides with olive oil.
2. Position the avocados with the cut side facing the grill. Grill them for approximately 4-5 minutes, or until they develop noticeable grill marks.
3. As you grill the avocados, make the salsa by mixing the tomatoes, onion, cilantro, and lime juice in a bowl. Add salt and pepper to taste.
4. Take the avocados off the grill, stuff the pit places with the prepared salsa, and serve it up right away.
10. Grilled Pineapple with Brown Sugar Glaze
Pineapple, of course, is the star of this dish. Here’s how it all comes together.
1. Make the glaze.
In a small bowl, combine brown sugar, honey, cinnamon, vanilla, and nutmeg. If you really want to up the depth of flavor, you can do what I did and add a tiny bit (1/8 teaspoon or so) of ground black pepper.
It sounds crazy, but trust me—it works. And tastes amazing.
2. Brush the glaze over the pineapple rings.
3. Place the pineapple on the grill.
If you have a grill pan, use it. Otherwise, grill the pineapple directly on the grates, being careful not to let it fall through.
4. Grill for a few minutes, then flip and grill the other side.
5. Serve.
Enjoy. Do your happy dance.
Ingredients
Fresh pineapple, peeled, cored, and sliced into rings
1/4 cup brown sugar
1 tablespoon honey
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
Pinch of salt
Instructions
1. Heat up your grill to a medium-high temperature.
2. Combine the brown sugar, honey, cinnamon, nutmeg, vanilla extract, and a pinch of salt in a small bowl to form a glaze.
3. Coat both sides of each pineapple slice with the glaze and grill them.
4. Sear the pineapple slices for about 3-4 minutes per side, or until they are deliciously caramelized and boast those classic “grilled” stripes. Serve warm.
11. Grilled Octopus with Lemon-Garlic Dressing
Lemon-garlic dressing enhances the tender octopus, making Grilled Octopus with Lemon-Garlic Dressing a delightful dish. Minced garlic, fresh parsley, and lemon juice lend a delightful zing to this simple, yet elegant recipe.
Seafood lovers are sure to find this one a keeper.
Ingredients
Octopus, 2-3 pounds, cleaned
Lemon, 1 (juiced and zested)
Garlic cloves, 3-4 (minced)
Olive oil, ¼ cup
Fresh parsley, 2 tablespoons (chopped)
Salt and pepper, to taste
Instructions
1. Prepare and Tenderize the Octopus:Fill a large pot with water and bring it to a boil. Very briefly, blanch the octopus in the boiling water for about 1-2 minutes. Remove the octopus from the pot and allow it to cool for a short time. To ensure that the octopus will be tender when it is served, massage the octopus gently for a few minutes.
2. Grill the Octopus:Heat your grill to medium-high heat. While the grill heats, takes a little olive oil and brushes it on the octopus. Place the octopus on the grill and cook it for 3-4 minutes per side. You’re looking for just-cooked-through octopus with a nice char on it. If you see char marks, you’re doing it right.
3. Make the Lemon-Garlic Dressing:In a tiny bowl, mix well the lemon juice, lemon zest, and minced garlic with olive oil, then stir in the chopped parsley, salt, and pepper.
4. Serve: After grilling the octopus, cut it into pieces and drizzle the lemon-garlic dressing over it. Serve right away.
