10+ Grill Recipes for Easy and Delicious Outdoor Meals

Grilling just feels right when the sun’s out, doesn’t it? There’s something about smoky flavors and being outside that makes food taste better.

Many folks love how grilling brings out unique flavors and lets you try all sorts of foods over an open flame. It’s not just about burgers and hot dogs—there’s a lot more you can do.

Grill recipes help you whip up meals that are both simple and fun. Whether it’s just you or a crowd, grilling makes it easy to enjoy fresh, bold dishes.

1) 5-Minute Grilled Chicken Cutlets with Rosemary, Garlic, and Lemon

This chicken recipe is super quick but still packs a punch with fresh flavors. Just marinate the cutlets in rosemary, garlic, and lemon juice.

Those simple ingredients brighten up the chicken and add a herby kick. The grill does the rest in just a few minutes per side.

Fire up the grill until it’s hot so you get good grill marks and keep the chicken juicy. I usually pair this with a salad or some grilled veggies—whatever’s on hand.

You can have this on the table in around 35 minutes, start to finish. It’s perfect for when you want something homemade but don’t have all day.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 8 cutlets
• 3 tablespoons fresh rosemary, minced
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste
• Olive oil

Cooking Instructions:

1. Mix rosemary, garlic, lemon juice, olive oil, salt, and pepper in a bowl.
2. Coat chicken cutlets with the marinade.
3. Heat grill to medium-high (about 400°F / 200°C).
4. Grill chicken cutlets for 3-4 minutes per side until cooked through.
5. Let rest a few minutes before serving.

For more details, check out this Five-Minute Grilled Chicken Cutlets with Rosemary, Garlic, and Lemon recipe.

2) Carne Asada

Carne Asada is one of those grilled steak dishes that’s easier than it sounds. The secret? Marinate the steak in citrus, spices, and soy sauce.

That marinade makes the meat tender and loaded with flavor. Grill it over medium-high heat.

Shoot for about 7 to 10 minutes for medium-rare—that’s around 130°F (54°C). If you like it more done, go 10 to 12 minutes for 140°F (60°C).

Oil the grill grates really well so the steak doesn’t stick. Let it rest a few minutes before slicing to keep all those juices in.

Ingredients

• Flank or skirt steak
• Lime juice
• Orange juice
• Soy sauce
• Garlic
• Cilantro
• Olive oil
• Ground cumin
• Chili powder
• Salt and pepper

Cooking Instructions

1. Mix all the marinade ingredients in a bowl.
2. Put the steak in a bag and pour the marinade over it.
3. Marinate for at least 2 hours, or overnight for more flavor.
4. Heat the grill to medium-high.
5. Oil the grates.
6. Grill steak 7-10 minutes for medium-rare, 10-12 for medium.
7. Let it rest 5 minutes, then slice.

3) Slow-Grilled Baby Back Ribs

Slow-grilled baby back ribs are all about patience. Cook them over indirect heat for a few hours, keeping the grill around 225°F (107°C) to 250°F (121°C).

Put the ribs on the grill and close the lid. Rotate the racks every hour for even cooking.

That low-and-slow approach breaks down the meat and keeps it juicy. After 4 to 5 hours, the ribs should be tender.

If you want, brush on some sauce during the last 20 minutes for that sticky glaze.

Ingredients

• 2 racks baby back ribs
• Your favorite dry rub seasoning
• Barbecue sauce (optional)

Cooking Instructions

1. Heat grill to 225°F (107°C) to 250°F (121°C).
2. Rub seasoning onto both sides of the ribs.
3. Place ribs away from direct heat and close the lid.
4. Grill for 4 to 5 hours, rotating every hour.
5. Brush with barbecue sauce in the last 20 minutes if you like.
6. Let the ribs rest before serving.

4) Grilled Eggplant with Balsamic Glaze

Grilled eggplant with balsamic glaze is a sleeper hit for summer. Cut the eggplant thick so it holds up on the grill.

Marinate the slices in olive oil, garlic, and balsamic vinegar. That combo keeps the eggplant moist and gives it a ton of flavor.

Toss the slices on a medium grill and cook until they’re soft and have those beautiful grill marks. Drizzle balsamic glaze on top for a sweet finish.

Honestly, this dish works as a side or even a light main if you add some bread or a salad.

Ingredients

• 1 large eggplant
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• Salt and pepper to taste
• Balsamic glaze for drizzling

Cooking Instructions

1. Slice eggplant into 1/2-inch thick rounds.
2. Mix olive oil, balsamic vinegar, garlic, salt, and pepper.
3. Brush marinade on both sides of the eggplant.
4. Heat grill to medium (about 350°F / 175°C).
5. Grill eggplant 4-5 minutes per side until soft with grill marks.
6. Drizzle with balsamic glaze before serving.

5) Paella on the Grill

Grilled paella is a little work, but wow, the smoky flavor is worth it. You’ll need a big paella pan—15 inches or more is best.

Heat oil in the pan over medium grill heat, lid down if you can. Cook onions and garlic until soft, then toss in chorizo and chicken.

Add rice and let it soak up the flavors. Pour in stock, season, and simmer.

Throw seafood like shrimp or clams on top near the end so they stay juicy. Cook about 25 to 30 minutes, until all the liquid’s gone.

If the rice needs more time, add a splash of stock and keep going. Don’t stir once the rice is in—you want that crispy bottom layer.

Ingredients

• 3 tbsp oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/2 cup chorizo, sliced
• 1 chicken breast, chopped
• 1 1/2 cups medium-grain rice
• 4 cups chicken or seafood stock
• 1/2 lb shrimp, peeled
• 1/2 lb clams or mussels
• Salt and pepper

Cooking Instructions

1. Heat oil in a large paella pan over medium grill heat (350°F / 175°C).
2. Cook onion and garlic until soft, 3-4 minutes.
3. Add chorizo and chicken, cook until browned.
4. Stir in rice, coat with oil.
5. Pour in stock, season, and cover.
6. Cook 25-30 minutes without stirring.
7. Add shrimp and clams, cook until seafood is done.
8. Let rest 5 minutes before serving.

For more tips, see how to make paella on the grill.

6) Grilled Pineapple Throne Chicken

Grilled pineapple throne chicken is just plain fun to make. You grill the chicken around a whole pineapple, which keeps it juicy and adds a sweet, tropical flavor.

Plus, it looks pretty impressive when you serve it. Mix up a quick huli huli sauce with soy sauce, ketchup, pineapple juice, and ginger.

Brush that sauce on the chicken as it cooks over indirect heat at 350°F (175°C). The glaze gets sticky and just a little spicy.

Serve the finished chicken with pineapple salsa for a sweet and savory combo. People go nuts for it.

Ingredients

• Whole chicken
• Whole pineapple
• Soy sauce
• Ketchup
• Pineapple juice
• Grated ginger
• Mirin (optional)

Cooking Instructions

1. Mix soy sauce, ketchup, pineapple juice, ginger, and mirin for the huli huli sauce.
2. Stand the pineapple upright on the grill and place the chicken around it.
3. Cook over indirect heat at 350°F (175°C).
4. Brush sauce on the chicken a few times while grilling.
5. Grill until the chicken is cooked through and juices run clear.
6. Serve with pineapple salsa.

For more details, check the Pineapple Throne Chicken recipe.

7) Cornbread Cowboy Casserole on the Grill

Cornbread Cowboy Casserole on the grill is hearty and super satisfying. Start by sautéing diced bell peppers and onions, then brown some ground beef with taco seasoning.

Mix the beef and veggies in a grill-safe pan, then spread cornbread mix on top. Grill it at 400°F (205°C) until the cornbread is golden, about 35 minutes.

Everything comes together in one pan. The crispy cornbread topping with the savory filling is just so good.

Ingredients

• 1 red bell pepper, diced
• 1 yellow onion, diced
• 1 lb ground beef
• Taco seasoning
• Cornbread mix

Cooking Instructions

1. Sauté bell pepper and onion until soft.
2. Brown ground beef with taco seasoning.
3. Mix beef and veggies in a grill-safe pan.
4. Spread cornbread mix over the top.
5. Grill at 400°F (205°C) for about 35 minutes until golden.

8) Smoked Short Ribs

Smoked short ribs are a labor of love, but wow, they’re worth it. Cook them low and slow until they hit about 190°F (88°C) inside.

Before smoking, rub the ribs with spices—some people use mustard or oil to help the rub stick. Set your smoker for indirect heat and let the ribs go for several hours.

The smoke really gets into the meat over time. When they’re done, short ribs are rich, juicy, and full of beefy goodness.

This method works great on pellet grills or any smoker you’ve got.

Ingredients

• Beef short ribs
• Mustard or oil
• Salt
• Black pepper
• Garlic powder
• Paprika

Cooking Instructions

1. Brush a thin layer of mustard or oil on the ribs.

2. Mix salt, black pepper, garlic powder, and paprika. Rub this blend all over the ribs.

3. Heat your smoker up to about 225°F (107°C).

4. Set the ribs on the smoker, making sure they’re cooking over indirect heat.

5. Smoke the ribs until they hit 190°F (88°C). This usually takes about 5-6 hours.

6. Let the ribs rest for 10 minutes before you dig in.

For more details, you can check out smoked beef short ribs recipes like this one from Vindulge.

9) Sweet and Salty Grilled Steak with Cucumber Salad

This grilled steak packs a punch with its sweet and salty flavors. The marinade mixes fish sauce, lime juice, brown sugar, garlic, and jalapeño.

That combo gives the steak a pretty great balance. The cucumber salad is crisp and fresh, with cucumber, radishes, and green onions.

It’s a nice, cool pairing for the steak. Grill your steak over medium-high heat for a few minutes on each side—just until it’s cooked how you like it.

Serve it up with the cucumber salad and you’ve got a meal that’s simple but really hits the spot.

Ingredients

• Steak (pick your favorite cut)
• Fish sauce
• Lime zest and juice
• Brown sugar
• Garlic
• Jalapeño
• Cucumber
• Radishes
• Green onions

Cooking Instructions

1. Combine fish sauce, lime zest, lime juice, brown sugar, garlic, and jalapeño in a small bowl.

2. Marinate the steak in this mixture for at least 30 minutes.

3. Toss sliced cucumber, radishes, and green onions together in a bowl.

4. Get your grill going at medium-high (about 400°F / 200°C).

5. Grill the steak for 4-6 minutes per side, or until it’s as done as you like.

6. Slice the steak and serve it with the cucumber salad.

For more info, see the recipe for Sweet and Salty Grilled Steak with Cucumber Salad.

10) Grilled Za’atar Chicken

Za’atar is a Middle Eastern spice blend that just wakes up grilled chicken. I like to marinate chicken with za’atar, garlic, lemon juice, and olive oil—the lemon and garlic really brighten things up.

This works with chicken breasts or thighs, honestly. Letting the chicken soak in the marinade for at least 30 minutes makes a difference.

Grill the chicken over medium-high heat until it reaches an internal temperature of 165°F (74°C).

You can throw some grilled veggies or a simple salad on the side if you want a full meal.

Ingredients

• 4 chicken breasts or thighs
• 2 tablespoons za’atar spice
• 3 tablespoons olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Toss za’atar, olive oil, lemon juice, garlic, salt, and pepper together in a bowl.

2. Rub the marinade all over the chicken. Let it hang out for about 30 minutes.

3. Fire up the grill to medium-high.

4. Toss the chicken on and grill each side for 5-7 minutes, or until it hits 165°F (74°C).

5. Give the chicken a 5-minute breather before you serve it.