10 Best Grilling Recipes for BBQ Season

Get inspired with our favorite grilled recipes for steak, chicken, ribs, potatoes and more for your next outdoor get together! 1. Spicy Grilled Shrimp with Garlic & Lemon Party guests will love peeling and eating these kicked-up shrimp. Source: Country Living Total Time: 1:15 Prep: 0:15 Level: Easy Yield: 8 servings Ingredients 1/4 c. extra-virgin olive […]

Get inspired with our favorite grilled recipes for steak, chicken, ribs, potatoes and more for your next outdoor get together!

1. Spicy Grilled Shrimp with Garlic & Lemon

Party guests will love peeling and eating these kicked-up shrimp.

Source: Country Living

Mary Britton Senseney, Food Styling By: Marian Cooper Cairns
Total Time:
Prep:
Level: Easy
Yield: 8 servings

Ingredients

  • 1/4 c. extra-virgin olive oil
  • 6 garlic cloves, thinly sliced
  • 1 tsp. celery seed
  • 1 tsp. crushed red pepper flakes
  • 2 tbsp. whole-grain mustard
  • 2 lb. large easy-peel shrimp
  • 2 lemons, 1 thinly sliced and 1 halved
  • Kosher salt
  • Freshly ground black pepper
  • Chopped fresh chives, for serving

Directions

  1. Combine oil, garlic, celery seed, and red pepper flakes in a small saucepan. Cook over medium heat, stirring constantly, until garlic is golden, sizzling, and fragrant, 2 to 4 minutes. Whisk in mustard and transfer to a bowl; cool completely.
  2. Add shrimp and sliced lemon to oil mixture. Season with salt and black pepper; toss to coat. Refrigerate at least 15 minutes or up to 1 hour.
  3. Heat grill to medium-high. Grill shrimp and lemon slices until lemons and shrimp are lightly charred and shrimp are just cooked through, 1 to 3 minutes per side.
  4. To serve, transfer to a platter, sprinkle with chives, and squeeze lemon halves over top.

2. Grilled Potato Salad with Bacon Vinaigrette

The two-step process of cooking the potatoes transforms this summer salad from same-old to sublime.

Source: Country Living

Photo by: John Kernick
Total Time:
Prep:
Level: Easy
Serves: 8

Ingredients

  • 3 lb. baby Yukon gold potatoes (about the size of a walnut halved)
  • Kosher salt
  • black pepper
  • 6 tbsp. olive oil, divided
  • 6 slices center-cut bacon cut into 1/2 in. pieces
  • 2 garlic cloves, very finely chopped
  • 1/4 c. apple cider vinegar
  • 2 tsp. firmly packed brown sugar
  • 8 scallions
  • 2 tbsp. fresh marjoram, plus more for garnish

Directions

  1. Heat grill to medium-high. Line a plate with paper towels.
  2. Place potatoes in a large saucepan and cover with cold salted water by 2 inches. Cover and bring to a boil, reduce heat and simmer until easily pierced with a knife, 14 to 16 minutes. Drain and let cool. Transfer to a bowl and toss with 2 tablespoons of oil.
  3. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Remove to prepared plate with a slotted spoon.
  4. Discard all but 1 tablespoon of bacon drippings from skillet. Off the heat, add garlic, vinegar, and brown sugar to the drippings in the skillet, scraping up any browned bits. Whisk in remaining 4 tablespoons oil. Season with salt and pepper. Transfer to a bowl.
  5. Grill potatoes cut-side down until lightly charred, 2 to 3 minutes. Grill scallions, turning occasionally, until charred, 4 to 6 minutes. Chop scallions into 1-inch pieces.
  6. Add potatoes, scallions, and marjoram to bowl with dressing, and toss to coat. Let stand for 5 minutes. Sprinkle with bacon, and toss to coat. Season with salt and pepper. Garnish with marjoram. Serve immediately.

3. Glazed Country Ribs

Brushed with red-currant glaze, these tender country-style pork ribs are infused with a crispy sweetness.

Source: Country Living

Total Time:
Prep:
Level: Moderate
Serves: 6

Ingredients

  • 2 medium yellow onions
  • 3 lb. country-style pork ribs
  • 2 clove garlic
  • 3 tbsp. canola oil
  • 4 tsp. grated fresh ginger
  • ¼ c. low-sodium soy sauce
  • 4 tsp. sherry vinegar
  • ½ tsp. salt
  • ½ tsp. Freshly ground pepper
  • 1½ c. red-currant jelly
  • 4 tsp. ketchup

Directions

  1. Preheat oven to 300 degrees F. Chop 1 onion into 1-inch pieces. Place ribs, chopped onion, and garlic in 9- by 13-inch roasting pan with 1 1/2 cups water. Cover tightly with foil and place in oven. Braise until ribs are very tender, about 3 1/2 hours.
  2. Meanwhile, for red-currant glaze, finely chop remaining onion. Heat canola oil in a small pot over medium heat. Add onion and cook until soft, about 6 minutes. Add ginger and cook for 1 more minute. Stir in remaining ingredients and simmer for 5 minutes. Remove from heat, reserve 2 tablespoons glaze for Sweet-and-Salty Pork Fried Rice, 1/2 cup for serving alongside ribs, and remaining glaze for brushing on ribs.
  3. Remove ribs from pan, discard onion and garlic, and drain braising liquid. Increase oven to 350 degrees F. Return ribs to pan, brush with glaze, and place on middle rack in oven. Baste with glaze every 10 minutes for 30 minutes. Serve hot or warm alongside 1/2 cup reserved glaze.

4. Grilled Vegetable Pizza

Slice up pieces of this delicious veggie pizza for a savory side dish.

Source: Country Living

Photo By: John Kernick

“Sweet potatoes add welcome texture to pizza—and they’re delicious with tomato sauce!” — Cristeta Comerford and Sam Kass, executive chef and assistant chef of the White House

Total Time:
Prep:
Level: Easy
Serves: 8

Ingredients

  • White Hamon sweet potatoes
  • 2 Small Eggplants
  • 2 tsp. red peppers
  • ½ c. olive oil
  • Salt and freshly ground pepper
  • 2 lb. frozen pizza dough
  • 1½ c. tomato sauce (your own recipe or store-bought)
  • 3 c. shredded low-fat mozzarella
  • fresh basil

Directions

  1. Heat a grill to medium-high. In a large bowl, toss vegetables with ¼ cup olive oil and 1 teaspoon each salt and pepper. Grill in batches until softened but still crunchy,about 10 minutes for sweet potatoes, 8 minutes for eggplants and peppers. Transfer to a plate and set aside.
  2. Roll out dough to two 9-by-18-inch pizzas, about 1/8-inch thick. Brush one side of each pizza with 1 tablespoon olive oil, season with salt and pepper, and grill with oiled side facedown on grates for 9 minutes. Brush other side of pizzas with remaining olive oil, then flip and grill until cooked through, about 9 minutes more. Spread tomato sauce over pizzas and top with grilled vegetables followed by mozzarella. Close grill cover, or tent with aluminum foil, until cheese is melted, about 2 minutes. Garnish with basil.

5. Grilled Chicken Souvlaki

Fast, flavorful, and totally family-friendly, this inspired take on everyone’s easy go-to dish — grilled chicken — is guaranteed to be a crowd-pleaser.

Source: Country Living

Anna Williams: Food styling by Vivian Lui; Prop styling by Pamela Duncan Silver
Total Time:
Prep:
Level: Moderate
Yield: 4 servings (cost per serving of $2.07)
Serves: 4

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 3 tbsp. olive oil
  • ½ tsp. ground coriander
  • ½ tsp. dried oregano
  • Kosher salt
  • pepper
  • 1 pt. grape tomatoes
  • 2 clove garlic
  • 3 tbsp. fresh lemon juice
  • ½ head romaine lettuce
  • 4 scallions
  • ½ c. fresh dill
  • 4 piece pita bread
  • lowfat Greek yogurt
  • 8 skewers

Directions

  1. Heat grill to medium-high. In a large bowl, toss the chicken with 1 tablespoon oil, then the coriander, oregano and 1/4 teaspoon each salt and pepper. Thread onto skewers.
  2. Place the tomatoes and garlic on a large piece of heavy-duty foil. Drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Fold and seal the foil to form a pouch.
  3. Place the pouch and skewers on the grill and cook, shaking the pouch and turning the kebabs occasionally, until the chicken is cooked through, 8 to 10 minutes. Just before removing from the grill, brush the chicken with 1 tablespoon lemon juice.
  4. Meanwhile, in a large bowl, toss the lettuce, scallions, and dill with the remaining 2 tablespoons lemon juice and tablespoon oil, plus 1/4 teaspoon each salt and pepper. If desired, grill the pita bread until warm, about 1 minute per side.
  5. Spread the pita with yogurt, if desired, then stuff with the chicken, tomatoes, and salad.

6. Guilt-Free Peach Cobbler

Grilled peach halves and a low-fat biscuit make this take on cobbler a healthy, delicious alternative.

Source: Country Living

Photo by: Kana Okada
Total Time:
Level: Moderate
Serves: 4

Ingredients

  • 1 c. orange juice
  • ⅓ c. Honey
  • 1 tsp. ground ginger
  • 6 medium peaches
  • 2 c. low-fat biscuit mix
  • ¼ c. yellow stone-ground cornmeal
  • ¼ c. crystallized ginger
  • 2 tbsp. Turbinado sugar
  • 1 tsp. Turbinado sugar
  • .67 c. 2% milk
  • all-purpose flour
  • oil

Directions

  1. In a shallow dish, combine orange juice, honey, and ginger. Add peaches and marinate at room temperature for 1 hour, turning occasionally. Preheat oven to 450°F.
  2. In a medium bowl, combine biscuit mix, cornmeal, crystallized ginger, and 2 tablespoons sugar. Using your fingers, toss mixture to break up any clumps of chopped ginger. Stir in milk until just combined.
  3. Turn dough onto a lightly floured surface, knead twice, and pat into 7-inch square. Cut into 4 equal pieces and pat sides to round edges. Transfer biscuits to a parchment-lined baking pan, lightly brush with milk, and sprinkle tops with remaining 1 teaspoon sugar. Bake until golden, 11 to 12 minutes. Cool biscuits on a wire rack.
  4. Heat grill to medium-low and brush grates liberally with oil. Remove peaches from marinade (reserve liquid) and grill, cut-side down, for 12 minutes. Then flip and continue to grill until peaches are easily pierced with a skewer, 12 to 15 more minutes.
  5. Meanwhile, in a medium pot, bring marinade to a boil until reduced by about one-third, about 10 minutes. Place each biscuit into a bowl, add 3 peach halves, and top with warm sauce.

7. Grilled Rib-Eye Steak

Rib-eye steak’s primary attribute is its juicy flavor, making it great for grilling. The marinade takes just minutes to prepare but adds a lot of flavor.

Source: Country Living

Photo by: Miki Duisterfhof
Level: Easy
Serves: 4

Ingredients

Alyssa’s Marinade:
  • ½ c. balsamic vinegar
  • 6 tbsp. olive oil
  • ⅓ c. chopped Vidalia onion
  • 1 tbsp. chopped fresh thyme
  • 1½ tsp. Sea Salt
  • ½ tsp. black pepper
Steaks:
  • 4 1-inch-thick boneless rib-eye steaks

Directions

  1. Whisk vinegar and olive oil together in a large nonreactive baking dish. Add onion, thyme, salt, and pepper.
  2. Marinate steaks in the marinade and refrigerate for 1 hour; turn occasionally.
  3. Grill should be heated to medium-high. Shake onion bits from the steaks and grill until medium-rare — about 5 minutes — or longer if desired. Serve steaks, thinly sliced, after resting (tented with aluminum foil on a cutting board) 10 minutes.

8. Grilled Lobster Tails with Nectarine-Lime Sauce

Substituting a spicy fruit sauce for clarified butter saves 250 calories, 31 grams of fat, and 99 milligrams of cholesterol per serving.

Source: Country Living

Photo by: Kana Okada
Total:
Prep:
Level: Easy
Yield: 4 servings
Serves: 4

Ingredients

  • 2 nectarines
  • 1 scallion
  • Juice of 3 limes
  • 1 lime
  • 2 tbsp. extra-virgin olive oil
  • ½ tsp. Sea Salt
  • ¼ tsp. finely minced seeded habanero pepper
  • 4 lobster tails

Directions

  1. In a food processor, puree nectarines, scallion, 2 tablespoons lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and habanero pepper. Transfer to a medium bowl and set aside.
  2. Heat grill to medium-high. In a small bowl, whisk remaining lime juice, olive oil, and salt together. Split lobster tails lengthwise, remove membrane if desired, and brush meat with the lime-oil glaze. Place lobsters on grill, meat side down, and roast for 4 minutes; turn over to shell side and grill until meat is opaque and cooked through, 4 to 5 minutes more. Transfer to a platter, garnish with lime wedges, and serve with reserved nectarine sauce.

 

9. Bacon Ranch Grilled Jalapenos

Stuffed with cream cheese, crumbled bacon, and Cheddar cheese, these grilled jalapenos are the ultimate barbecue party indulgence.

Source: Inside Brew Crew Life

Total:
Prep:
Level: Easy
Yield: 12 peppers

Ingredients

  • 4 ounces cream cheese, softened
  • 2 Tablespoons ranch powder
  • 2 Tablespoons crumbled bacon
  • 1/2 cup cheddar cheese (I used Sargento 4 State Cheddar) 12 jalapeno peppers

Directions

  1. . Cut off the stems of the jalapenos. Remove the seeds and the membranes. Be careful not to touch your face or eyes. Rubber gloves are great for protecting your skin. Rinse the peppers and dry them on paper towels. Set aside.
  2. Beat the cream cheese and ranch powder until creamy. Stir in the bacon and shredded cheese. Fill the peppers completely with the cheese mixture. Place in a grill basket or pepper tool upright and place on the grill. Grill on indirect heat for about 25 minutes. The temperature should be around 375*. The peppers will lose their bright color as they cook. Serve hot. Makes 12 peppers

10. Grilled Pineapple with Cinnamon Honey Drizzle

This Grilled Pineapple with Cinnamon Honey Drizzle is a perfect side dish or light dessert!

Source: Wine & Glue

Photo by: Lisa Longley

Ingredients

  • 1/2 cup honey
  • 1 tsp cinnamon
  • 1 pineapple

Directions

  1. Grill pineapple slices over medium heat for 5 to 10 minutes.
  2. While the pineapple is grilling, mix together the honey (softened in the microwave for about 30 seconds) and the cinnamon.
  3. Drizzle the grilled pineapple with the honey and serve.

Enjoy and happy eating! 

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