21 Grilling Recipes Perfect For Your Fourth Of July BBQ
The Fourth of July wouldn’t be complete without the sizzle of a grill and the irresistible smell of barbecue wafting through the air. After spending countless summers fine-tuning my grilling skills, I’m finally ready to share my go-to recipes that guarantee a standout holiday spread.
Whether you’re flipping juicy burgers, charring perfectly seasoned veggies, or trying something new over open flames, these dishes are sure to impress.
They’re easy to prepare, big on flavor, and designed to keep your guests coming back for seconds—and maybe even thirds—as you all gather to enjoy good food and fireworks under the summer sky.
1. All-American Smashburgers
Nothing beats the satisfying sizzle of beef hitting hot metal! My smashburgers have converted even the most sophisticated foodies back to basics. The secret? Press that patty HARD against a scorching hot cast iron for that perfect crust.
I use 80/20 ground beef, seasoned simply with salt and pepper. The magic happens in the technique – smashing creates those crispy, caramelized edges while keeping the inside juicy. Top with American cheese that melts into all the nooks and crannies.
Pro tip: butter those buns and toast them on the grill. My brother-in-law once declared these “better than therapy” after his first bite. Serve with classic fixings for customization station glory!
2. Maple Glazed Ribs
Sweet, sticky fingers are mandatory at my BBQs! These ribs spent three years in development before reaching perfection. The maple glaze caramelizes beautifully, creating a lacquered finish that glistens in the summer sun.
Start with a dry rub of brown sugar, smoked paprika, and my secret ingredient – a pinch of coffee grounds. Slow-cook these beauties for three hours, then finish on the grill while basting with the glaze.
Last year, my neighbor Tom literally licked his plate clean and didn’t even apologize. Prepare for silence when these hit the table – everyone will be too busy savoring each bite!
3. Grilled Corn with Chili-Lime Butter
Corn on the cob transforms into something magical with my chili-lime butter hack! My grandmother taught me this trick during our family reunions in Nebraska, and I’ve never looked back.
Husk those golden ears but leave the stem as a natural handle. Grill directly over medium heat, rotating frequently until charred spots appear and kernels brighten. Meanwhile, whip softened butter with lime zest, chili powder, and a hint of honey. The sweet corn kernels pop between your teeth while the spicy-tangy butter melts into every crevice.
My kids call these “unicorn corn” because they disappear so magically fast from the serving platter. Make extra butter – guests will want to slather it on everything!
4. Cedar Plank Salmon with Dill
Fish-fearful grillers, listen up! Cedar plank salmon converted me from a beef-only barbecuer to a seafood enthusiast. The aromatic cedar infuses the salmon with woodsy notes that’ll make your taste buds dance the patriotic polka.
Soak that plank for at least an hour before grilling. Pat your salmon dry, then season with salt, pepper, and fresh dill fronds. The cedar protects the delicate fish while imparting incredible flavor. As it cooks, the oils in the salmon create a self-basting effect.
My mother-in-law, who claims to hate fish, asked for the recipe after her third helping. Serve with lemon wedges and watch as your guests’ eyes roll back in pleasure with each flaky bite!
5. Bacon-Wrapped Jalapeño Poppers
Fire and ice in one bite! These poppers disappeared faster than my dignity that time I tried the Macarena at my cousin’s wedding. The combination of spicy peppers, creamy cheese, and crispy bacon is absolutely irresistible.
Halve those jalapeños and scoop out the seeds (wear gloves unless you enjoy the thrill of accidentally touching your eyes later). Fill with a mixture of cream cheese, sharp cheddar, and garlic powder. Wrap each one in a bacon straitjacket and secure with toothpicks.
Grill over indirect heat until the bacon crisps and the cheese gets all oozy and bubbly. Fair warning: I once made 50 of these for a party of 15 people, and they vanished within minutes. Double your expected quantity!
6. Honey-Sriracha Grilled Chicken Wings
Finger-licking glory awaits with these wings! I stumbled upon this recipe during a failed attempt to recreate my favorite restaurant’s secret sauce. Turns out, my mistake was tastier than the original!
Marinate those wings overnight in a ziplock bag with oil, garlic, and salt. Grill over medium heat, turning frequently until the skin crisps up like nature’s potato chips. The sauce – equal parts honey and Sriracha with a splash of lime juice – gets brushed on during the last few minutes of cooking.
My buddy Dave, who considers himself a wing connoisseur, declared these “slap-your-mama good” (don’t worry, no mothers were actually slapped). Serve with extra napkins for maximum enjoyment!
7. Charred Vegetable Skewers with Chimichurri
Vegetarians deserve fireworks in their mouths too! These skewers have converted many a carnivore at my summer bashes. The secret’s in the marinade and that vibrant green chimichurri sauce that’ll have you licking your fingers shamelessly.
Thread chunky pieces of zucchini, bell peppers, red onion, and mushrooms onto skewers after marinating in olive oil, balsamic, and herbs. The grill transforms these humble veggies into caramelized flavor bombs. Meanwhile, blitz up fresh parsley, cilantro, garlic, red pepper flakes, and olive oil for the chimichurri.
My vegetarian sister-in-law actually shed a tear of joy when she tasted these. “Finally, something besides a sad veggie burger!” she exclaimed. Victory never tasted so green and glorious!
8. Spicy Grilled Shrimp Tacos
Taco Tuesday meets Independence Day in this flavor explosion! I created these after a beach vacation in Mexico where I practically stalked a local taco vendor to learn his secrets. Spoiler: it’s all about the marinade timing.
Marinate those shrimp briefly (15 minutes max) in lime juice, garlic, and chipotle powder – any longer and you’ll end up with ceviche! Skewer and grill for just 2 minutes per side until they curl into perfect C’s. Warm corn tortillas directly on the grill for those authentic char marks.
Top with quick-pickled cabbage, avocado crema, and a sprinkle of cotija cheese. My picky nephew, who subsists primarily on chicken nuggets, devoured three of these and asked for more. That’s when I knew I had a winner!
9. Grilled Pineapple with Cinnamon Glaze
Desserts deserve grill marks too! This pineapple transformation will have you questioning why you ever bothered with complicated desserts. The caramelization process turns this tropical fruit into candy from the gods.
Cut that pineapple into thick rings, keeping the core intact to prevent falling apart. Brush with a mixture of melted butter, brown sugar, and cinnamon. Grill until those gorgeous caramel grill marks appear and the fruit softens slightly.
Serve with vanilla ice cream that melts into all the nooks and crannies. My aunt, who claims to dislike pineapple, ate three slices and then tried to steal the remaining glaze by drinking it straight! Consider yourself warned – this dessert creates dessert delinquents out of even the most proper guests.
10. Smoky Brisket Sliders with Tangy Slaw
Brisket that’ll make Texans tip their hats! I perfected this recipe after a humiliating experience serving tough brisket at my first grown-up BBQ. The shame fueled my quest for beefy perfection.
Smoke that beautiful beef cut low and slow until it practically falls apart with a stern look. The bark should be dark and crusty while the inside remains moist and tender. Slice thinly against the grain and pile onto buttered slider buns. The tangy apple cider vinegar slaw cuts through the richness perfectly.
My father-in-law, a self-proclaimed brisket expert from Dallas, actually gave me a standing ovation after trying these. Add a dab of homemade BBQ sauce and prepare for meat-induced silence around your patio table!
11. Grilled Peach and Burrata Salad
Fancy-pants salad alert! This showstopper looks like it belongs in a magazine but requires minimal effort. I created it accidentally when a peach rolled onto the grill during a chaotic family cookout.
Halve those juicy peaches and grill cut-side down until grill marks appear and the fruit softens slightly. Arrange on a platter with torn burrata cheese that oozes creamily when broken. Sprinkle with torn basil leaves, a drizzle of good olive oil, flaky salt, and cracked pepper.
My fashion-forward cousin who normally pushes salad around her plate actually took a photo before devouring it. The combination of sweet fruit, smoky char, and creamy cheese creates a symphony of summer flavors that’ll make you look like a culinary genius!
12. Cajun Grilled Lobster Tails
Spice up your Fourth of July with Cajun Grilled Lobster Tails. These luxurious tails are marinated in a spicy Cajun butter, infusing each bite with a burst of flavor. The smoky aroma as they grill is truly irresistible, drawing everyone around.
Each lobster tail is carefully split to allow the rich marinade to seep in, creating a tender and juicy result. The combination of spices enhances the natural sweetness of the lobster, making it a standout dish.
Serve with a side of lemon wedges to add a zesty touch. This dish not only looks impressive but also offers a culinary experience that’s both adventurous and satisfying.
13. Grilled Stuffed Portobello Mushrooms
Mushroom magic happens when these fungi hit the fire! I discovered this recipe while trying to impress a vegetarian date years ago. The relationship didn’t last, but these stuffed portobellos have remained faithful companions at every BBQ since.
Remove the stems and gills from those giant mushroom caps and brush with olive oil. Create a mixture of breadcrumbs, parmesan, herbs, garlic, and a splash of balsamic. Stuff the caps generously and grill over indirect heat until the mushrooms soften and the topping gets golden and crispy.
My carnivore uncle once ate three of these before realizing they weren’t meat. “These burgers taste funny but I like ’em!” he declared. Serve as appetizers or as a substantial vegetarian main that won’t leave plant-eaters feeling like an afterthought.
14. Teriyaki Pineapple Chicken Skewers
Hawaiian vacation vibes without the airfare! These skewers transport me back to that beachside luau where I first tasted this magical combination. The pineapple juice tenderizes the chicken while adding natural sweetness.
Marinate chunks of chicken thighs in teriyaki sauce, ginger, and garlic for at least two hours. Thread onto skewers alternating with pineapple chunks, bell peppers, and red onion. The caramelization that happens when the pineapple hits the grill is pure kitchen alchemy.
My daughter, who normally negotiates how many bites of dinner she has to eat, devoured two entire skewers and asked if we could have them for breakfast. The combination of sweet, savory, and smoky flavors creates a tropical paradise right in your backyard!
15. Grilled Pizza with Charred Vegetables
Pizza on the grill? Absolutely! This technique revolutionized my outdoor cooking game after a power outage forced me to get creative with dinner plans. Now it’s requested more often than my indoor pizzas!
Stretch that dough (store-bought is fine, no judgment here) and brush one side with olive oil. Place oil-side down on a clean, medium-hot grill for about 2 minutes until grill marks appear and the dough stiffens. Flip, then quickly add toppings to the grilled side – tomato sauce, mozzarella, and pre-grilled veggies work perfectly.
Close the lid for 3-5 minutes until cheese melts. My neighbor’s kid declared it “way better than delivery” and honestly, that’s the highest praise in the pizza world. The slightly smoky flavor and crispy-chewy texture will ruin regular pizza for you forever!
16. Grilled Steak with Chimichurri Butter
Butter-basted bliss awaits! This steak preparation has ended friendships – not because people fought over it, but because my friends now refuse to eat steak anywhere else. The compound butter melts into all the crevices, creating flavor pockets that’ll make you weak in the knees.
Season a thick ribeye or New York strip with just salt and pepper. Grill to your preferred doneness using the reverse sear method for even cooking. Meanwhile, mix softened butter with fresh herbs, garlic, red pepper flakes, and lime zest.
Let that glorious steak rest, then top with a generous disk of the compound butter. My brother actually canceled his steakhouse reservation after trying this at my BBQ last year. “Why pay $60 when yours is better?” Smart man, that brother of mine!
17. Smoky Grilled Potato Salad
Potato salad gets a smoky makeover! I accidentally dropped a bowl of potato salad on the grill during a particularly chaotic cookout years ago. Instead of disaster, it was delicious destiny.
Par-boil baby potatoes until just fork-tender, then skewer and grill until charred and fully cooked. Toss the warm potatoes with a dressing of mayo, mustard, apple cider vinegar, and fresh herbs. The warm potatoes absorb the dressing like flavor sponges while the grill marks add smoky complexity.
My grandmother, guardian of our family’s traditional potato salad recipe for 40 years, reluctantly admitted this version was “not terrible” – which in grandma-speak means it’s exceptional. Add crumbled bacon and green onions for extra credit and watch this disappear faster than you can say “patriotic potato dish.”
18. Grilled Garlic Parmesan Oysters
Seafood luxury that’ll make you feel fancy while wearing flip-flops! I discovered this preparation after buying too many oysters for a seafood boil and needing a creative solution. Sometimes the best recipes come from near-disasters!
Shuck those beautiful bivalves but keep them on the half-shell. Create a mixture of melted butter, minced garlic, parmesan, breadcrumbs, and a dash of hot sauce. Spoon onto each oyster and grill until the topping bubbles and browns. The oysters gently cook in their own liquor while absorbing all that garlicky goodness.
My friend who claimed to hate oysters ate seven of these in rapid succession. The transformation from slippery sea creature to buttery, savory bite of heaven wins over even the most hesitant seafood skeptics. Prepare for shells to be licked clean!
19. Flame-Kissed Watermelon with Mint and Feta
Watermelon on the grill? Trust me on this one! I tried this on a dare from my skeptical brother-in-law and ended up creating the most refreshing summer side that now makes an appearance at every warm-weather gathering.
Cut thick triangles of watermelon and grill quickly on high heat, just 30 seconds per side. The heat caramelizes the natural sugars while maintaining the refreshing juiciness. Arrange on a platter and sprinkle with crumbled feta, torn mint leaves, flaky salt, and a drizzle of balsamic glaze.
My mother, who believes fruit should never be tampered with, took one bite and declared, “Well, I’ll be damned.” The sweet-savory-smoky combination is unexpected but absolutely magical. Serve as a palate cleanser between heavier dishes or as a light dessert option!
20. Honey-Mustard Glazed Grilled Salmon
Salmon that’ll have fish-haters asking for seconds! This recipe came about when I was trying to convert my seafood-averse nephew to the joys of fish. The sweet-tangy glaze works miracles on even the most stubborn taste buds.
Pat those salmon fillets dry and season with salt and pepper. Mix Dijon mustard, honey, minced garlic, and a splash of lemon juice for the glaze. Grill skin-side down first (on foil if you’re worried about sticking), then flip and brush with the glaze during the last few minutes.
My nephew now requests this every time he visits, calling it “candy fish” due to the caramelized glaze. The slightly crispy exterior gives way to moist, flaky salmon that pairs beautifully with grilled asparagus. Fish victory achieved!
21. Grilled Pound Cake with Berry Compote
Dessert emergencies happen at BBQs too! I created this after forgetting to make a proper dessert for a gathering. With just store-bought pound cake and some berries, magic happened on the grill grates.
Slice that pound cake thickly and brush with melted butter. Grill just until toasty grill marks appear, about 30 seconds per side.
Top the warm grilled cake with berries and a dollop of whipped cream or ice cream. My friend’s five-year-old proclaimed me a “dessert wizard” after trying this. The contrast between the warm, toasty cake and cool, juicy berries creates summer dessert perfection that looks fancy but takes minutes!