10 Best Summer Grill Recipes

Summer is here, and it’s the perfect time to fire up the grill and enjoy some delicious outdoor cooking! Whether you’re planning a backyard barbecue, a cozy family dinner, or a festive gathering with friends, we’ve got you covered with our top 10 summer grill recipes.

From succulent BBQ ribs to refreshing grilled vegetable medleys, these recipes are sure to make your summer meals unforgettable. Get ready to impress your guests and make your taste buds dance with these easy, mouthwatering dishes that scream summer. Pin your favorites and let’s get grilling!

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1. Classic BBQ Ribs

Ingredients:

  • 2 racks of pork ribs
  • 1 cup BBQ sauce (store-bought or homemade)
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)

Preparation:

  1. Prepare the Ribs:
    • Remove the membrane from the back of the ribs for better seasoning penetration.
    • Rinse and pat the ribs dry with paper towels.
  2. Season the Ribs:
    • In a small bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, chili powder, and cayenne pepper (if using).
    • Rub the spice mixture all over the ribs, ensuring they are evenly coated. Let them sit for at least 30 minutes to absorb the flavors.
  3. Preheat the Grill:
    • Preheat your grill to medium heat (about 300°F or 150°C). If using a charcoal grill, set up for indirect grilling by placing coals on one side of the grill.
  4. Grill the Ribs:
    • Place the ribs on the grill, bone side down, over indirect heat. Close the lid and cook for 2 to 2.5 hours, maintaining a steady temperature. Rotate the ribs occasionally to ensure even cooking.
  5. Add the BBQ Sauce:
    • During the last 30 minutes of grilling, brush the ribs with BBQ sauce. Flip and brush the other side as well. Continue to cook, basting occasionally, until the ribs are tender and the sauce is caramelized.
  6. Rest and Serve:
    • Remove the ribs from the grill and let them rest for 10 minutes before cutting into individual ribs. Serve with extra BBQ sauce on the side.

Classic BBQ Ribs are the quintessential summer dish, bringing together the smoky, sweet, and tangy flavors that everyone loves. The slow grilling process ensures the meat is tender and juicy, while the spice rub and BBQ sauce create a mouthwatering caramelized crust.

These ribs are perfect for backyard barbecues and family gatherings, offering a delicious and satisfying main course that’s sure to impress. The combination of spices and the rich BBQ sauce make these ribs a standout, flavorful option that will have everyone coming back for seconds.

2. Grilled Chicken Skewers with Tzatziki

Ingredients:

For the Chicken Skewers:

  • 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Wooden or metal skewers

For the Tzatziki Sauce:

  • 1 cup Greek yogurt
  • 1 cucumber, grated and excess water squeezed out
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Preparation:

  1. Marinate the Chicken:
    • In a large bowl, mix together the olive oil, lemon juice, minced garlic, dried oregano, ground cumin, paprika, salt, and pepper.
    • Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours for more flavor.
  2. Prepare the Tzatziki Sauce:
    • While the chicken is marinating, prepare the tzatziki sauce. In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper. Mix well and refrigerate until ready to serve.
  3. Preheat the Grill:
    • Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  4. Assemble the Skewers:
    • Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
  5. Grill the Chicken Skewers:
    • Place the skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
  6. Serve:
    • Remove the chicken skewers from the grill and let them rest for a few minutes. Serve with the homemade tzatziki sauce on the side.

Grilled Chicken Skewers with Tzatziki are a delightful and versatile summer dish that combines tender, flavorful chicken with a refreshing and creamy sauce. The marinade infuses the chicken with zesty lemon and aromatic spices, making each bite a burst of flavor. Grilling the chicken on skewers ensures even cooking and a delightful smoky char.

Paired with the cool and tangy tzatziki sauce, these skewers are perfect for hot summer days, offering a light yet satisfying meal. They are ideal for backyard barbecues, picnics, or even a casual weeknight dinner, making them a must-try recipe for your summer grilling repertoire.

3. Cedar-Planked Salmon

Ingredients:

  • 1 large cedar plank (soaked in water for at least 2 hours)
  • 4 salmon fillets (about 6 ounces each)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • Lemon wedges, for serving
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Preparation:

  1. Prepare the Cedar Plank:
    • Soak the cedar plank in water for at least 2 hours, or preferably overnight. This prevents the plank from burning and imparts a subtle smoky flavor to the salmon.
  2. Marinate the Salmon:
    • In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped dill, chopped parsley, lemon zest, salt, and pepper.
    • Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they are well coated. Let them marinate for about 30 minutes.
  3. Preheat the Grill:
    • Preheat your grill to medium-high heat. Place the soaked cedar plank on the grill grates and heat it for about 5 minutes, until it begins to smoke and crackle.
  4. Grill the Salmon:
    • Place the marinated salmon fillets on the heated cedar plank, skin-side down. Close the grill lid and cook for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact cooking time will depend on the thickness of the fillets.
  5. Serve:
    • Carefully remove the cedar plank from the grill and transfer the salmon fillets to a serving platter. Serve with lemon wedges on the side.

Cedar-Planked Salmon is a fantastic summer grill recipe that brings out the best in this popular fish. The cedar plank imparts a unique, smoky flavor that pairs beautifully with the fresh, zesty marinade. The fish stays incredibly moist and tender, thanks to the gentle, indirect heat of the plank.

This method of cooking also makes for an impressive presentation, perfect for entertaining guests. The aromatic herbs and lemon add a bright, fresh contrast to the rich, buttery salmon, making this dish a standout option for any summer meal. Whether you’re hosting a backyard barbecue or a casual family dinner, Cedar-Planked Salmon is sure to be a hit.

4. Grilled Vegetable Medley

Ingredients:

  • 2 bell peppers (red, yellow, or orange), cut into large chunks
  • 1 zucchini, sliced into thick rounds
  • 1 yellow squash, sliced into thick rounds
  • 1 red onion, cut into wedges
  • 1 bunch asparagus, trimmed
  • 1 cup cherry tomatoes
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil, chopped (optional, for garnish)

Preparation:

  1. Prepare the Vegetables:
    • Wash and cut all the vegetables as specified. Place them in a large mixing bowl.
  2. Marinate the Vegetables:
    • In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper.
    • Pour the marinade over the vegetables and toss to coat them evenly. Let the vegetables marinate for at least 15 minutes.
  3. Preheat the Grill:
    • Preheat your grill to medium-high heat. If using a grill basket, preheat it on the grill.
  4. Grill the Vegetables:
    • Place the vegetables directly on the grill grates or in a grill basket. Grill for about 10-15 minutes, turning occasionally, until the vegetables are tender and have nice grill marks.
  5. Serve:
    • Remove the vegetables from the grill and transfer them to a serving platter. Garnish with chopped fresh basil, if desired. Serve warm.

A Grilled Vegetable Medley is a vibrant and healthy addition to any summer meal. This dish showcases the best of seasonal produce, offering a variety of textures and flavors that complement any main course. The balsamic marinade adds a touch of sweetness and depth, while the grilling process enhances the natural sweetness of the vegetables and imparts a delicious smoky flavor.

This medley is incredibly versatile, making it a great side dish for grilled meats, poultry, or fish. It’s also an excellent option for vegetarians and vegans, providing a satisfying and nutritious alternative. Easy to prepare and bursting with color, this Grilled Vegetable Medley is perfect for summer barbecues, picnics, or casual family dinners.

5. Garlic Herb Grilled Shrimp

Ingredients:

  • 1.5 pounds large shrimp, peeled and deveined
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Lemon wedges, for serving
  • Skewers (if using wooden skewers, soak them in water for 30 minutes)

Preparation:

  1. Prepare the Marinade:
    • In a large bowl, combine the olive oil, minced garlic, lemon juice, chopped parsley, chopped basil, dried oregano, salt, and pepper. Mix well to combine.
  2. Marinate the Shrimp:
    • Add the shrimp to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse.
  3. Preheat the Grill:
    • Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  4. Thread the Shrimp:
    • Thread the marinated shrimp onto skewers, ensuring they are spaced evenly for uniform cooking. Alternatively, you can grill the shrimp directly on the grill grates.
  5. Grill the Shrimp:
    • Place the shrimp skewers on the preheated grill and cook for about 2-3 minutes per side, or until the shrimp are opaque and have nice grill marks. Be careful not to overcook the shrimp, as they can become tough.
  6. Serve:
    • Remove the shrimp from the grill and transfer them to a serving platter. Serve immediately with lemon wedges on the side.

Garlic Herb Grilled Shrimp are a delightful and flavorful option for summer grilling. The combination of fresh herbs, garlic, and lemon juice creates a bright and aromatic marinade that enhances the natural sweetness of the shrimp. Grilling the shrimp gives them a slightly charred, smoky flavor while keeping them tender and juicy.

This dish is incredibly quick and easy to prepare, making it perfect for a weeknight dinner or a last-minute barbecue. Shrimp cook very quickly, so you can have a delicious and impressive meal on the table in no time. Paired with a side salad or grilled vegetables, Garlic Herb Grilled Shrimp are a light and healthy option that will satisfy and impress your guests.

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6. Balsamic Glazed Grilled Steak

Ingredients:

  • 4 steaks (ribeye, sirloin, or your favorite cut)
  • 1/4 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Preparation:

  1. Prepare the Balsamic Glaze:
    • In a small saucepan, combine the balsamic vinegar and brown sugar. Cook over medium heat, stirring occasionally, until the mixture reduces by half and becomes syrupy, about 10 minutes. Remove from heat and set aside.
  2. Marinate the Steaks:
    • In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, Dijon mustard, salt, and pepper.
    • Place the steaks in a large zip-top bag or a shallow dish. Pour the marinade over the steaks, ensuring they are well coated. Marinate for at least 30 minutes, or up to 4 hours for more flavor.
  3. Preheat the Grill:
    • Preheat your grill to high heat. Make sure the grates are clean and well-oiled to prevent sticking.
  4. Grill the Steaks:
    • Remove the steaks from the marinade and let any excess drip off. Place the steaks on the preheated grill and cook for about 4-6 minutes per side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer to ensure accurate cooking:
      • Medium-rare: 130-135°F
      • Medium: 135-145°F
      • Medium-well: 145-155°F
  5. Glaze the Steaks:
    • During the last minute of grilling, brush the steaks generously with the balsamic glaze on both sides. Allow the glaze to caramelize slightly but be careful not to burn it.
  6. Rest and Serve:
    • Remove the steaks from the grill and let them rest for about 5 minutes to allow the juices to redistribute. Serve with additional balsamic glaze drizzled on top, if desired.

Balsamic Glazed Grilled Steak offers a sophisticated twist on a classic summer favorite. The balsamic glaze adds a rich, tangy sweetness that perfectly complements the savory, juicy steak. The marinade, infused with garlic and rosemary, enhances the meat’s natural flavors, making each bite a delightful experience.

Grilling the steaks gives them a delicious char and smoky flavor, while the glaze caramelizes to create a beautiful, glossy finish. This dish is ideal for a special occasion or a backyard barbecue, providing a gourmet touch that will impress your guests. Whether served with grilled vegetables, a fresh salad, or your favorite side dishes, Balsamic Glazed Grilled Steak is a flavorful and elegant option for any summer gathering.

7. BBQ Pulled Pork Sandwiches

Ingredients:

For the Pulled Pork:

  • 4 pounds pork shoulder (Boston butt)
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup apple cider vinegar
  • 1 cup chicken broth
  • 1 cup BBQ sauce (store-bought or homemade)

For the Sandwiches:

  • 8 hamburger buns
  • 2 cups coleslaw (store-bought or homemade)
  • Extra BBQ sauce, for serving
  • Pickle slices (optional)

Preparation:

  1. Prepare the Pork:
    • In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper.
    • Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
  2. Cook the Pork:
    • Preheat your grill to medium-low heat (about 250-275°F). If using a charcoal grill, set up for indirect grilling by placing coals on one side of the grill.
    • Place the seasoned pork shoulder on the grill over indirect heat. Close the lid and cook for about 4-5 hours, or until the internal temperature reaches 195°F. Baste occasionally with a mixture of apple cider vinegar and chicken broth to keep the meat moist.
  3. Shred the Pork:
    • Once the pork is cooked and tender, remove it from the grill and let it rest for about 20 minutes. Using two forks, shred the pork into bite-sized pieces. Mix in 1 cup of BBQ sauce to coat the pork.
  4. Assemble the Sandwiches:
    • Toast the hamburger buns on the grill until lightly browned.
    • Pile the pulled pork onto the bottom halves of the buns. Top with coleslaw and drizzle with extra BBQ sauce. Add pickle slices if desired. Place the top halves of the buns on top to complete the sandwiches.
  5. Serve:
    • Serve the BBQ Pulled Pork Sandwiches immediately with additional coleslaw and BBQ sauce on the side.

BBQ Pulled Pork Sandwiches are a quintessential summer dish that brings together the smoky, savory flavors of slow-cooked pork with the tangy, sweet taste of barbecue sauce. The pork shoulder, when cooked low and slow, becomes incredibly tender and flavorful, making it easy to shred and perfect for sandwiches.

The addition of coleslaw adds a refreshing crunch and a creamy contrast to the rich, smoky meat. These sandwiches are ideal for feeding a crowd at a backyard barbecue or picnic, offering a delicious and satisfying meal that everyone will love. Whether you’re celebrating a special occasion or simply enjoying a sunny day, BBQ Pulled Pork Sandwiches are a go-to choice for a memorable and flavorful summer feast.

8. Grilled Corn on the Cob with Chili Lime Butter

Ingredients:

  • 6 ears of corn, husked
  • 1/2 cup unsalted butter, softened
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Zest of 1 lime
  • Juice of 1 lime
  • 1 tablespoon fresh cilantro, chopped (optional)
  • Salt and pepper to taste
  • Lime wedges, for serving

Preparation:

  1. Prepare the Chili Lime Butter:
    • In a small bowl, mix together the softened butter, chili powder, smoked paprika, garlic powder, lime zest, lime juice, salt, and pepper until well combined. Stir in the chopped cilantro, if using. Set aside.
  2. Preheat the Grill:
    • Preheat your grill to medium-high heat.
  3. Grill the Corn:
    • Place the husked corn directly on the grill grates. Grill for about 10-15 minutes, turning occasionally, until the corn is tender and has a nice char all over.
  4. Butter the Corn:
    • Remove the corn from the grill and immediately spread the chili lime butter over the hot ears of corn. Ensure the butter melts and coats the corn evenly.
  5. Serve:
    • Transfer the corn to a serving platter. Serve with additional lime wedges on the side for extra lime juice, if desired.
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Grilled Corn on the Cob with Chili Lime Butter is a fantastic addition to any summer meal. The combination of smoky, charred corn with the zesty and slightly spicy chili lime butter creates a burst of flavors that complement each other perfectly. The butter melts into the hot corn, infusing each kernel with a rich, savory taste and a hint of lime freshness.

This dish is not only delicious but also easy to prepare, making it a great option for barbecues, picnics, and family gatherings. The vibrant flavors and simplicity of the preparation make it a crowd-pleaser and a must-have side dish for your summer grilling repertoire. Whether served alongside grilled meats or as part of a vegetarian feast, Grilled Corn on the Cob with Chili Lime Butter is sure to be a hit.

9. Grilled Portobello Mushrooms

Ingredients:

  • 4 large Portobello mushrooms, stems removed
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Preparation:

  1. Prepare the Marinade:
    • In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, soy sauce, dried thyme, dried rosemary, salt, and pepper.
  2. Marinate the Mushrooms:
    • Place the Portobello mushrooms in a large resealable plastic bag or a shallow dish. Pour the marinade over the mushrooms, ensuring they are evenly coated. Let them marinate for at least 30 minutes, turning occasionally.
  3. Preheat the Grill:
    • Preheat your grill to medium-high heat.
  4. Grill the Mushrooms:
    • Remove the mushrooms from the marinade, allowing any excess to drip off. Place the mushrooms on the grill, gill side up, and cook for about 5-7 minutes. Flip and cook for another 5-7 minutes, or until the mushrooms are tender and have nice grill marks.
  5. Serve:
    • Transfer the grilled mushrooms to a serving platter. Garnish with chopped fresh parsley, if desired. Serve warm.

Grilled Portobello Mushrooms are a hearty and flavorful addition to any summer meal. Their meaty texture and rich, earthy flavor make them a fantastic vegetarian option that even meat-lovers will enjoy. The marinade, infused with balsamic vinegar, garlic, and herbs, enhances the natural umami of the mushrooms, creating a delicious and satisfying dish.

Grilling the mushrooms gives them a smoky char that pairs perfectly with their savory marinade. They can be served as a main course, alongside a salad, or as a side dish to complement grilled meats and vegetables. Quick and easy to prepare, Grilled Portobello Mushrooms are perfect for backyard barbecues, picnics, or casual family dinners, offering a versatile and nutritious option for your summer grilling menu.

10. Honey Lime Grilled Chicken Thighs

Ingredients:

  • 8 boneless, skinless chicken thighs
  • 1/4 cup honey
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Zest of 1 lime
  • Fresh cilantro, chopped (optional, for garnish)
  • Lime wedges, for serving

Preparation:

  1. Prepare the Marinade:
    • In a medium bowl, whisk together the honey, fresh lime juice, olive oil, minced garlic, ground cumin, smoked paprika, salt, black pepper, and lime zest.
  2. Marinate the Chicken:
    • Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably up to 2 hours for more flavor.
  3. Preheat the Grill:
    • Preheat your grill to medium-high heat.
  4. Grill the Chicken:
    • Remove the chicken thighs from the marinade, allowing any excess to drip off. Place the chicken thighs on the preheated grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is nicely charred and cooked through.
  5. Serve:
    • Transfer the grilled chicken thighs to a serving platter. Garnish with chopped fresh cilantro, if desired. Serve with lime wedges on the side for an extra burst of flavor.

Honey Lime Grilled Chicken Thighs are a delightful and flavorful option for summer grilling. The combination of honey and lime creates a perfect balance of sweet and tangy, while the garlic and spices add depth and complexity to the marinade. Grilling the chicken thighs results in a beautiful caramelized exterior with a juicy and tender interior.

This dish is not only delicious but also incredibly easy to prepare, making it an ideal choice for weeknight dinners or casual backyard barbecues. The fresh lime juice and zest add a bright and refreshing note that complements the smoky, charred flavor from the grill. Honey Lime Grilled Chicken Thighs are sure to be a hit with family and friends, offering a tasty and satisfying meal that celebrates the flavors of summer.

Final Thoughts on Best Summer Grill Recipes

Fire up your grill and get ready to impress with these 10 best summer grill recipes! Each dish is bursting with flavor and perfect for any summer gathering, whether it’s a casual family dinner or a lively backyard barbecue.

From the smoky, sweet notes of Classic BBQ Ribs to the vibrant, refreshing zest of Honey Lime Grilled Chicken Thighs, these recipes offer something for everyone. Don’t forget to pin your favorites and share the joy of summer grilling with friends and family. So grab your tongs, light up the coals, and let the delicious memories begin. Happy grilling!