19 Grilling Recipes That Will Steal the Show at Your Summer BBQ
Summer’s sizzling heat calls for firing up the grill and enjoying outdoor cooking with friends and family. Nothing beats the mouthwatering aroma of food cooking over hot coals or flames as the sun sets on a warm evening.
From juicy burgers to grilled fruits, these recipes will make you the neighborhood’s BBQ champion this season.
1. Classic Flame-Kissed Burgers
Juicy patties sizzling on the grill – pure summer magic! Mix ground beef with minced onions, Worcestershire sauce, and a pinch of garlic powder for burgers that’ll make everyone ask for seconds.
Form loose patties (tight packing makes them tough) and press a small dimple in the center to prevent puffing. Grill about 4 minutes per side for medium, letting them rest before serving.
2. Honey-Glazed Grilled Chicken
Sweet meets savory in this finger-licking good recipe! Marinate chicken pieces in a mixture of honey, soy sauce, garlic, and lime juice for at least two hours before grilling.
The honey caramelizes beautifully over the flames, creating a gorgeous amber coating. Brush additional glaze during the final minutes of cooking for an extra sticky, delicious finish that’ll have everyone reaching for napkins.
3. Cedar Plank Salmon
Talk about flavor infusion! I discovered this technique at my uncle’s lakeside cabin years ago, and I’ve never grilled salmon any other way since.
Soak a cedar plank in water for at least an hour, then place your seasoned salmon fillet on top. The wood smolders (not burns) under the fish, infusing it with smoky, woodsy notes while keeping it moist and tender.
4. Grilled Vegetable Skewers
Thread chunks of bell peppers, zucchini, mushrooms, cherry tomatoes, and red onions onto skewers for a colorful veggie treat.
Brush with olive oil, sprinkle with herbs, and grill until they develop those beautiful char marks. The heat concentrates the vegetables’ natural sweetness, making even the pickiest eaters come back for more.
5. Smoky BBQ Ribs
Fall-off-the-bone goodness that’s worth every minute of preparation! The secret lies in the 3-2-1 method: smoke for three hours, wrap in foil with liquid for two hours, then unwrap and sauce for one hour.
My dad always said good ribs should leave a clean bone when you take a bite. Slather them with your favorite BBQ sauce during the final stage for that sticky, caramelized exterior everyone fights over.
6. Grilled Corn with Chili-Lime Butter
Forget plain butter – this zesty upgrade will revolutionize your corn game! Grill corn in husks until kernels are tender, then peel back to expose the golden goodness.
Mix softened butter with lime zest, chili powder, and a pinch of salt. Slather generously over hot corn and watch it melt into every nook and cranny. The contrast between sweet corn and tangy-spicy butter creates fireworks of flavor.
7. Teriyaki Pineapple Shrimp Skewers
Alternate plump shrimp and juicy pineapple chunks on skewers, then brush with homemade teriyaki sauce before grilling.
The pineapple caramelizes beautifully while keeping the shrimp moist. I brought these to a beach cookout last summer, and they disappeared faster than I could say “seconds, anyone?”
8. Spice-Rubbed Flank Steak
Massage flank steak with a blend of brown sugar, smoked paprika, cumin, and coffee grounds (yes, coffee!) at least 30 minutes before grilling.
The rub forms a magnificent crust while the meat stays tender inside. Grill to medium-rare, let rest for 10 minutes, then slice thinly against the grain. The gorgeous pink center contrasted with the spice crust makes for a showstopping presentation.
9. Grilled Portobello Mushroom Burgers
Marinate large portobello caps in balsamic vinegar, olive oil, garlic, and herbs for about 30 minutes before grilling.
The mushrooms develop a rich, savory flavor that satisfies even dedicated carnivores. Top with melted provolone, roasted red peppers, and pesto mayo for an umami explosion that might just convert the burger purists in your life.
10. Lemon-Herb Grilled Whole Fish
Channel your inner Mediterranean chef with this impressive yet simple dish. Stuff a whole cleaned fish (snapper or branzino work beautifully) with lemon slices, fresh herbs, and garlic.
Brush with olive oil and grill until the skin is crispy and the flesh flakes easily. The skin protects the delicate meat while infusing it with smoky flavor. Last summer, I served this with grilled lemon halves for squeezing – pure magic!
11. Bacon-Wrapped Grilled Asparagus
Fancy appetizer alert! Bundle 4-5 asparagus spears together and wrap with a strip of bacon, securing with toothpicks. The bacon fat bastes the asparagus as it cooks, creating flavor magic.
Grill until the bacon crisps and the asparagus turns bright green with slight char marks. Drizzle with balsamic glaze before serving for an extra flavor punch that’ll make these disappear from the platter in minutes.
12. Korean BBQ Short Ribs (Galbi)
Sweet, savory, and utterly addictive! Marinate thinly sliced beef short ribs in a mixture of soy sauce, brown sugar, Asian pear, garlic, and sesame oil overnight for maximum flavor penetration.
These cook lightning-fast – just 2-3 minutes per side – making them perfect for impatient grillers. The sugars in the marinade caramelize beautifully, creating a glossy, flavor-packed crust that’s impossible to resist.
13. Grilled Pizza Margherita
Stretch your dough thin, brush one side with olive oil, and place oil-side down on a hot grill for about 2 minutes until grill marks appear.
Flip, then quickly add toppings to the grilled side – tomato sauce, fresh mozzarella, and basil for a classic Margherita. Close the lid briefly to melt the cheese.
The smoky char adds a pizzeria-quality flavor you simply can’t get from an oven!
14. Rum-Soaked Grilled Pineapple
Dessert from the flames! Soak pineapple rings in dark rum, brown sugar, cinnamon, and vanilla for at least 30 minutes before grilling.
The heat caramelizes the sugars while the rum adds complex depth. My neighbors still talk about the time I served this with coconut ice cream at our block party three summers ago.
The warm pineapple against cold ice cream creates a temperature contrast that’s pure dessert bliss.
15. Moroccan Lamb Kebabs
Exotic flavors without the passport! Marinate cubed lamb shoulder in yogurt mixed with cumin, coriander, cinnamon, and harissa paste for at least four hours.
Thread onto skewers with chunks of red onion for sweet contrast. The yogurt tenderizes the meat while the spices create a flavor profile that transports you straight to a Marrakech market.
Serve with grilled flatbread and cool tzatziki sauce.
16. Grilled Romaine Caesar Salad
Halve romaine hearts lengthwise, brush with olive oil, and grill cut-side down for just 1-2 minutes until slightly wilted with distinct grill marks.
The heat brings out a surprising sweetness while maintaining the lettuce’s crunch. Drizzle with Caesar dressing, shower with Parmesan, and add grilled croutons for a salad that converts even dedicated meat-lovers.
The smoky flavor elevates this simple dish to star status.
17. Beer-Brined Grilled Chicken Wings
Soak wings in a brine of beer, salt, brown sugar, and hot sauce for at least four hours before patting dry and grilling.
The beer tenderizes the meat while adding subtle malty notes. Grill until skin is crispy and caramelized, then toss in your favorite sauce.
Unlike fried wings, these have wonderfully crispy skin without the greasy heaviness, letting you eat twice as many!
18. Grilled Peaches with Honey Mascarpone
Summer’s sweetest finale! Halve ripe peaches, remove pits, and brush cut sides with melted butter and a sprinkle of brown sugar before placing face-down on a clean grill.
Cook just until grill marks appear and the fruit softens slightly. The heat transforms the fruit’s flavor, intensifying its sweetness.
Top with a dollop of mascarpone whipped with honey and vanilla for a dessert that’s elegant yet effortless.
19. Cilantro-Lime Grilled Corn Ribs
Quarter corn cobs lengthwise to create “ribs” that curl dramatically when grilled. Brush with butter mixed with lime zest, cilantro, and a pinch of cayenne.
Grill until charred and curled, then finish with a squeeze of fresh lime and flaky salt. I served these at my daughter’s graduation party, and they were the most photographed food of the night!
The presentation is stunning, and they’re surprisingly easy to eat.