Table of Contents
Mahi-Mahi on the grill with a lemongrass-lime aioli
Mahi-mahi which has been grilled to a sweet, mild flavor pairs well with lemongrass and lime aioli. Using an immersion blender, the creamy aioli comes together quickly and has a smooth texture that won’t break easily. It gives a traditional summer dish that can be prepared in 25 minutes with richness and zest.
Shrimp on the grill with oregano and lemon
This shrimp dish features a straightforward salmoriglio sauce, which is generally created in Italy with lemon and herbs in a mortar. Additionally tasty, the sauce is used over grilled swordfish or other meaty fish.
Chicken breasts grilled with lemon and thyme
Bone-in chicken breasts are marinated in a hot sauce made of red pepper flakes, garlic, thyme, lemon juice, and olive oil. Increase the red pepper or leave the chicken breasts the marinate for one or two hours if you want your dish to be spicier.
Molly Stevens’ panzanella, from her book Grilled Pepper and Onion Panzanella with Peperoncini Vinaigrette, substitutes grilled sweet peppers and onions for tomatoes as the main ingredients of this dinner salad. In about 40 minutes, the charred vegetables are combined with grilled bread cubes, a pepperoncini vinaigrette, creamy feta, and crisp slices of peperoncini to bring flavor pops and contrasting textures.
Red Curry Chicken on the Grill
A complete chicken takes nearly an hour to roast, but if the backbone is removed and the bird is flattened, it can be cooked to perfection on the grill in just 30 minutes. Red curry paste, coconut milk, and brown sugar are a pretty straightforward, Thai-inspired mixture that we like to smear all over the chicken.
Grilled Sausage Mixture
On your dish, you can layer three different kinds of sausage together with peppers and radicchio for a tasty combination of flavors. Before grilling, take sure to puncture fresh sausages all over to release the extra fat.
Apricot-spiked wings
These chicken wings are coated with an apricot-based sauce before being grilled, which adds a lot of zingy flavors and leaves extra for dipping. The wings would pair perfectly with a crisp wheat beer or juicy Pinot Gris.
Grilled grape, mushroom, and celery salad
We strive to make people appreciate all of their vegetables, says chef Amanda Cohen, who notes that celery is a vegetable that people either love or detest. She counteracts the crunch and harshness of the celery with meaty oyster mushrooms and almost-bursting grapes.
King Salmon Grilled with Meyer Lemon Relish
Grilled salmon’s buttery, creamy aromas are accentuated by the floral and slightly tangy salsa. On a grill, salmon has enough meat to hold together and becomes meltingly tender throughout cooking. To go with grilled lamb, chicken, or pig, save the extra salsa.
Grilled Pork Chops with Honey Garlic Glaze,
Each flawlessly grilled pork chop in this dish is coated in a straightforward glaze made from savory soy sauce, sticky-sweet honey, and fresh garlic. Flip the pork regularly over high heat for the first few minutes of cooking to achieve the most uniformly cooked pork with exquisite char and grill marks, and then finish the meat over lower heat.
Grilled Skillet Brownies
Dessert should be allowed on the grill as well. These brownies “bake” in a skillet placed over hot coals, giving them a wonderfully smoky flavor when cooked on the grill. Just make sure to liberally grease the skillet.
Corn on the Cob with Calamansi Mayo, Grilled
Grilled corn is coated in a creamy, cheesy calamansi mayonnaise, which derives its acidic tinge from a sour citrus fruit endemic to the South Pacific, in Chef Sheldon Simeon’s recipe for a Hawaiian variation on Mexican elote (you can substitute Key limes in a pinch). Aonori (dried seaweed) flakes offer umami flavor and island flair, while ichimi togarashi (Japanese pepper flakes) add heat.
Grilled shrimp with charred green goddess dressing on top of lettuce.
This grilled shrimp gets an extra lift from the green goddess dressing in a salad that is anything but ordinary. Before creating the dressing, charring the ingredients adds a smokey dimension to the entire dish.
Chorizo Butter on Grilled Oysters
No shucking is required. Simply spread some of chef David Kinch’s smoky, acidic butter on top of the oysters once they’ve opened up on the grill.
Lamb Pitas with a Radish-Watercress Salad and Crispy Grilled Pitas
A salad with three different types of radishes is served alongside the robust, fatty lamb because the dish calls for a crisp, zingy counterpoint. The watermelon radishes, chosen for their stunning magenta color, the green daikon, which has a softer color but a more pungent bite, and the cherry radishes, chosen for their crisp, juicy texture. This trio is tossed in a bed of similarly peppery watercress and seasoned simply with salt, pepper, lemon juice, and olive oil.
Caraway Remoulade on BLT Hot Dogs
Of course, grilling up some traditional hot dogs is always a good idea, but if you’re seeking a simple enhancement, this is it. These “BLT” hot dogs have creamy caraway-pickle mayonnaise on top, along with crispy bacon, fresh tomatoes, and crunchy lettuce.
Spicy Miso Portobello Burgers, Grilled(Vegan)
This vegan portobello mushroom burger is grilled in an Asian style and has a great umami flavor. It is slathered in Asian-style guacamole and topped with a crisp carrot slaw and a refreshing cucumber ribbon salad. Delicious, nutritious, and incredibly gratifying. AND 100% vegan!
Peruvian chicken grilled
Grilled Peruvian Chicken with Cilantro Sauce, Avocado Tomato Salad, or use grilled portobellos for a vegetarian option! Perfect for summer grilling is this Grilled Peruvian Chicken (or Portobellos) with Peruvian Green Sauce and Avocado Tomato Salad. Everyone will like its incredible South American flavors! GF and vegan-adaptable!
Chicken Shawarma Grilled (Skewers or whole pieces)
The Middle Eastern flavors in this SIMPLE recipe for Grilled Chicken Shawarma are delicious! Serve it in pita bread as a wrap along with Israeli salad and tzatziki sauce.
This EASY Grilled Chicken Shawarma recipe is one of our most well-liked blog recipes and is brimming with Middle Eastern flavors. They can be grilled whole or turned into chicken skewers. Serve it with basmati rice or as a wrap with pita bread, tzatziki, and Israeli salad!
Teriyaki in Japenese Farm Style
Grilled Japanese Farm Style Teriyaki Bowl: This dish is made with sweet brown rice, a cool cucumber sesame ribbon salad, avocado, and grilled chicken or portobellos. Grilled Japanese “Farm-Style” Teriyaki: This dish is best served with shiitake mushrooms, avocado, sweet brown rice, a cool cucumber ribbon salad, and either grilled chicken breasts or thighs or grilled portobellos (or both for mixed homes). Vegans can adapt!
