There’s no better way to spend a summer afternoon than outdoors enjoying a barbecue with friends. It’s one of America’s favorite ways to dine when the sun is out.
Yet, plain old burgers or hot dogs on the grill often fail to impress.
That’s why we’ve done some research to find the best grill recipes around. Put your grilling skills to the test and take your next outdoor get-together to a whole new level with these delicious grills.
1. Skirt Steak with a Coffee and Brown Sugar Crust
Nothing beats a tender steak grilled to perfection on your outdoor grill.?This is one of the most interesting grill recipes for steak we’ve ever tried.
- ? cup?espresso coffee, finely ground
- ? cup?dark brown sugar
- ? tsp.?kosher salt
- ? tsp.?ground cinnamon
- ? tsp.?ground ginger
- ? tsp.?ground white pepper
- ? tsp.?five-spice powder
- Pinch?cayenne pepper
- 2? lb. skirt steak, cut into 4
- 1 tbsp.?olive oil
- Take your steak out of the refrigerator and let it warm to room temperature. This should take about 15 minutes.
- Heat your gas grill to high.
- Mix the first 8 ingredients together in a bowl.
- Rub olive oil all over the steak.
- Sprinkle the rub?on the meat and rub it in.
- Grill each steak for 2 to 4 minutes per side until it?s charred and medium-rare.
- Transfer the meat to a cutting board, cover it with aluminum foil and let it rest for 5 minutes before slicing it into thin slivers.
- Serve the meat immediately as a snack or with the side dishes of your choice.
The best part about this tasty rub is that it’s the perfect match for pork chops, rack of lamb, and salmon too.
2. Salmon with Broccolini and Basil Butter
This recipe is quick, delicious and full of omega-3 acids and vitamins.?It’s super-simple too and can you can easily modify it to suit indoor dining by using a cast-iron grill pan.
- 2 salmon filets, about 6-8 oz. each skin removed
- 2 tbs. unsalted butter
- 3 basil leaves, minced
- 1 garlic glove, minced
- 6 oz. broccolini
- 1?2?tsp. olive oil
- salt and pepper
- Place the butter into a small microwaveable bowl and microwave it for 10 to 15 seconds until softened. Add the basil and garlic and mash until all the ingredients are well combined.
- Place the butter mixture onto a sheet of tinfoil and roll it up to create a log shape. Place the roll in the refrigerator until you?re ready to serve it.
- Preheat the grill to medium-high.
- Season both sides of the salmon fillets with salt and pepper to taste and set aside.
- Toss the broccolini, olive oil and the rest of the garlic in a small bowl.
- Brush the grilling surface with olive oil, then grill the salmon for 5 to 6 minutes per side until it?s golden and a little charred.
- Serve the fillets with a slice of basil butter on top and grilled broccolini on the side.
Since it’s so easy to make, there’s no need to save this dish for a special occasion. It will do just fine for a weekday dinner too.
3.?Grilled Chicken Skewers with Toum
Toum adds an exotic flair to everyday chicken. This Lebanese?sauce has a garlicky kick and doubles as both a dipping sauce and marinade in this recipe.
- 6 garlic cloves, peeled
- 2 large eggs, separated
- 5 tbsp. freshly-squeezed lemon juice
- 2?cups vegetable oil,?plus extra for grilling
- 2 tbsp. tomato paste
- 1 tbsp. ground coriander
- 3 tbsp. vegetable oil
- 1? lb chicken thighs, skinless and deboned
- 4 pitas
- 5 8-inch long metal skewers
To make the Toum:
- Place the garlic, egg whites and 2 Tbsp of lemon juice in a food processor.
- Pulse until smooth.
- Turn on your food processor to blend and stream about 160ml of oil into the mix.
- Scrape down the sides of the bowl and add another 160ml of oil as before.
- Continue blending until the mixture thickens and clings to the back of a spoon.
- Add salt to taste.
- Place the Toum in a bowl, cover with cling wrap and refrigerate.
Assembling the Chicken Kebabs:
- Mix 3 tablespoons of lemon juice with the tomato paste, coriander, a ? cup Toum and 3 tablespoons of oil together in a large bowl.
- Place the marinade in a large resealable plastic bag.
- Slice each chicken thigh in half lengthwise and sprinkle with a generous helping of salt. Add the chicken pieces to the bag one at a time and massage the marinade into the meat.
- Chill the chicken pieces for at least 3 hours, then leave it at room temperature for an hour before grilling.
- Thread the chicken onto the skewers accordion-style. You?ll need about 3 pieces per skewer.
Heat your grill to medium, brush it with oil and grill the chicken for 10 to 12 minutes.?Serve the chicken on the warmed pita with the remaining Toum on the side.
You can make the Toum up to 2 days in advance and store it in the refrigerator.
4. Pork Tenderloin with Peach Barbecue Sauce
Apples aren’t the only fruits that match well with pork. Try this peach marinade and dipping sauce the next time you’re planning to put some pork on the grill.
- 4 ripe peaches, peeled and chopped
- 1 clove?garlic, finely chopped
- ? cup onion, chopped
- ? cup?apple cider vinegar
- 1 tbsp. Worcestershire sauce
- 1 tbsp. chili powder
- 1 tbsp. honey
- 1?pork tenderloin, about 1lb
- Place all the ingredients except the pork tenderloin in a large saucepan and warm over medium heat while stirring.
- When the mixture starts to bubble, turn the heat down to medium-low.
- Cook for 15 minutes uncovered, stirring occasionally and breaking up any big chunks with a spoon.
- Let the mixture cool slightly and then blend it to a smooth puree in a food processor.
- Place the tenderloin in a 1-gallon plastic bag with ? cup of the peach sauce.
- Toss the bag to coat the meat with marinade and place the bag in the refrigerator for at least 4 hours, preferably overnight. Keep the rest of the sauce refrigerated.
- Heat the grill to about 350 degrees and cook the pork, covered for about 20 to 30 minutes. Turn it every few minutes so that the meat cooks evenly.
- When the pork is almost done, spread ? cup of sauce over the pork and cook until done.
- After cooking, let the pork rest for 10 minutes then slice and serve with the remaining sauce on the side.
Are you?worried about porks reputation for being fattening food? You can take comfort in the fact that tenderloin is one of the leanest cuts of pork.
5.?Grilled Shrimp Tacos With Mango Salsa and Avocado Slaw
Celebrate?Taco Tuesday with a difference when you try out these barbecue grill recipes that are a match made in heaven. It takes some time to put all of these elements together, so plan well in advance.
- 8 oz. coleslaw mix
- ??a tub store-bought mango-lime guacamole
- 3 tbsp. plain non-fat Greek yogurt
- 1 tbsp cilantro, chopped
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
- 2?mangos, peeled and diced
- ? cup red onion, diced
- ??cup cilantro leaves, chopped
- ??tsp.?chili powder
- juice of 1 lime
- salt and freshly ground black pepper to taste
- 1 lb. large shrimp, uncooked, deveined and peeled
- ??tsp. chili powder
- ??tsp. smoked paprika
- ??tsp. cumin
- 8 corn tortillas
- Salt and freshly ground black pepper to taste
- Whisk the mango-lime guacamole, Greek yogurt, lime juice, cilantro, and seasoning together in a large bowl. ?Add the coleslaw mix and stir until it?s thoroughly coated. Cover the mixture with cling wrap and refrigerate until serving.
- Place?all the ingredients for the mango salsa together in a medium-sized bowl and stir together until combined. Cover and refrigerate until ready to serve.
- Place all the ingredients for the salsa together in a medium-sized bowl and stir until combined. Cover with cling wrap and chill until needed.
- Preheat your grill to medium-high. Oil the grates.
- Place the shrimp and spices in a large bowl and toss together until well-coated.
- Grill the shrimp for about a minute per side until they are pink and starting to curl.
- Grill the tortillas until crisp and slightly charred around the edges.
To serve, place 4 shrimp in each tortilla and top with the slaw and salsa.
The Best Grill Recipes for Vegetarians
If?you don’t eat meat you don’t have to miss out on grilled goodies either. Here’s our top selection of unique grill recipes with no meat.
Spinach Artichoke Dip
A good quality cast-iron skillet is the key to crafting this tasty dish. When you add some grilled country bread, it’s filling enough to make a whole meal.
- 1 8-oz. package cream cheese
- ??cup sour cream
- ? cup?parmesan cheese
- 1 tsp.?lemon zest
- 3 tbsp.?lemon juice
- 1 large clove garlic, pressed
- 1 14-oz. can artichokes, drained and chopped
- 1?10-oz package of frozen leaf spinach, thawed and squeezed dry
- 3 tbsp.?olive oil
- Salt and freshly ground black pepper
- 1 small loaf of country bread, sliced
- Set your grill for indirect and direct cooking and heat it to medium.
- Brush the grates with canola oil
- Place the cream cheese, sour cream, half the Parmesan cheese, lemon zest and lemon juice in a bowl and whisk.
- Season the mix with salt and pepper.
- Fold the artichokes and spinach into the mix.
- Transfer everything to a 9-inch cast-iron skillet and top with the rest of the Parmesan. Cover with aluminum foil.
- Place the skillet over indirect heat and cook for 10 minutes, covered.
- Remove the foil and rotate the skillet, keeping it over indirect heat.
- Continue to cook for 18 to 20 minutes, until bubbly and golden brown.
- Remove the skillet from the grill.
- Grill the slices of bread over direct heat for 20 to 30 seconds until crisp, turning occasionally.
- Serve the bread with the dip.
Grilled Veggie Burgers
Who would’ve thought you would ever find a recipe for a vegetarian burger made from scratch that doesn’t crumble on the grill. This one does the trick.
- 2 tbsp. extra-virgin olive oil, plus?extra for the grill
- 1 14-oz. block of extra-firm tofu, drained
- 2?14.5-oz. cans black beans, drained well and rinsed
- ? cup almond butter
- ? cup?vegan mayonnaise or plain mayonnaise
- 2 garlic cloves, peeled and finely grated
- 4 tsp.?salt-free chili powder
- 2 tsp. kosher salt
- 2 cups quinoa, cooked and cooled
- ? cup flaxseed meal
- 2 tbsp. cornstarch
- Toasted buns, tomato, lettuce, pickled onions, pickles, and chipotle yogurt to serve
- Prepare your grill for direct heat and fire it up to medium-high. Brush oil over the grate.
- Shred the tofu using the large side of a box grater and squeeze the shards between two paper towels to drain off excess liquid.
- Heat 2 Tbsp. of oil in a non-stick skillet over the grill.
- Cook the tofu and beans together for 10 to 12 minutes, tossing them together as you go along. ?They will look slightly dried out and darkened when they?re ready.
- Whisk the mayonnaise and almond butter together in a bowl until smooth, then whisk in the garlic, salt, and chili powder. Add the tofu bean mixture and quinoa to the mix and stir well until the ingredients are well combined.
- Stir the flaxseed into a ? cup of cold water and let it sit for about a minute until it becomes a thick paste.
- Add the flaxseed mix to the tofu bean mixture with the cornstarch. Stir to combine.
- Oil your hands and form the mixture into ?” thick patties. You should get about 8 portions out of this recipe.
- Grill the patties for 2 minutes per side until lightly charred around the edges. Be sure to turn them carefully with a metal spatula, lifting them clear off the grate. Repeat on the other side.
Cut the buns in half and place one burger on the bottom half of each. Pile your garnishes on top, add the top half to each bun and enjoy.
Not only will this meal let you feel like part of the barbecue action, but it’s also got all the nutrients you need for a healthy meal. Tofu is one of the best ways to replace meat in your diet and has many health benefits.
Flexing Your Culinary Muscles
The best part about these best grill recipes is that you can imitate them inside anytime. All it takes is the right indoor cooking tools?and a little imagination.
Keep reading our blog for more ideas on choosing top-of-the-range indoor and outdoor cooking equipment.