10 Easy Grilling Recipes

Did you know that 75% of Americans own a grill, yet most only use 3-4 recipes in rotation? You don't need to be a pitmaster to expand your grilling repertoire. From juicy cheeseburgers to perfectly charred corn, these 10 approachable recipes will transform your backyard cooking game. Each dish combines straightforward techniques with simple ingredients, ensuring consistent results whether you're a novice or seasoned griller. Let's explore how you can master these crowd-pleasing favorites.

Classic Juicy Cheeseburgers

The classic cheeseburger represents the pinnacle of American grilling tradition, combining perfectly seasoned ground beef with melted cheese on a toasted bun. When done right, each bite delivers a harmonious blend of juicy meat, creamy cheese, and complementary toppings that create an unforgettable backyard dining experience.

Creating the perfect cheeseburger requires attention to both technique and ingredient quality. The meat should have enough fat content to remain juicy during cooking, while proper seasoning and handling ensure the patties stay tender rather than tough. The key is to handle the meat minimally and cook it at the right temperature to achieve that coveted crispy exterior while maintaining a juicy interior.

Ingredients:

• 2 pounds ground beef (80/20 lean-to-fat ratio)
• 4 hamburger buns
• 4 slices American or cheddar cheese
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• Lettuce leaves
• Sliced tomatoes
• Sliced onions
• Condiments (mayonnaise, mustard, ketchup)

Divide the ground beef into four equal portions and gently form them into patties about 3/4 inch thick, making a slight depression in the center with your thumb. Season both sides generously with salt and pepper. Preheat your grill to high heat (about 450°F) and oil the grates. Place the patties on the hot grill and cook for 4-5 minutes on each side for medium doneness, adding cheese during the last minute of cooking. Toast the buns on the grill for 30 seconds.

For assembly, place each patty on a toasted bun and add desired toppings and condiments. Let the burgers rest for 2-3 minutes before serving to allow the juices to redistribute throughout the meat.

Additional tip: Never press down on your burgers while they're cooking, as this releases valuable juices that keep the meat moist. Also, bring the meat to room temperature before grilling, and only flip the burgers once during cooking for the best results. If you're adding bacon, cook it before the burgers and use the rendered fat to brush the patties for extra flavor.

Grilled Mediterranean Chicken Skewers

Grilled Mediterranean Chicken Skewers bring the vibrant flavors of the Mediterranean coast directly to your backyard. The combination of lemon, garlic, herbs, and olive oil creates a marinade that transforms ordinary chicken into a succulent, aromatic dish that's perfect for summer gatherings or casual family dinners.

These skewers showcase the traditional Mediterranean approach to grilling, where simple, fresh ingredients come together to create bold, memorable flavors. The marinade not only seasons the meat but also helps keep it moist during grilling, while the high heat creates a beautiful char that seals in the juices.

• 2 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 red onion, cut into 1-inch pieces
• 2 bell peppers, cut into 1-inch pieces
• Wooden or metal skewers

Mix all marinade ingredients (olive oil, lemon juice, garlic, and dry seasonings) in a large bowl. Add the chicken cubes and toss to coat evenly. Cover and refrigerate for 2-4 hours, or overnight for deeper flavor. When ready to cook, thread the marinated chicken pieces onto skewers, alternating with red onion and bell pepper pieces. Preheat your grill to medium-high heat (around 375-400°F).

Grill the skewers for 12-15 minutes total, rotating every 3-4 minutes to ensure even cooking and proper charring on all sides. The chicken is done when it reaches an internal temperature of 165°F and shows clear grill marks on each side.

For best results, soak wooden skewers in water for at least 30 minutes before use to prevent burning. Leave small gaps between pieces when threading the skewers to ensure even cooking. Let the grilled skewers rest for 5 minutes before serving to allow the juices to redistribute throughout the meat. Serve hot with tzatziki sauce, pita bread, or a fresh Greek salad.

Perfectly Charred Corn on the Cob

Grilled corn on the cob is a quintessential summer dish that brings out the natural sweetness of fresh corn while adding a delicious smoky char. When cooked properly, each kernel becomes tender and juicy, with beautiful grill marks that add both visual appeal and flavor complexity.

The key to perfect grilled corn lies in the preparation and timing. While some prefer to grill corn in its husk, removing the silk and husk before grilling allows for direct heat contact, creating those desirable char marks and caramelization that make this dish truly special.

Ingredients:

• 6 ears of fresh corn
• 1/4 cup unsalted butter, softened
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Optional garnishes: lime wedges, chili powder, cotija cheese

Heat your grill to medium-high heat (around 400°F). Remove the husks and silk from each ear of corn, making sure to clean them thoroughly. Brush each ear lightly with softened butter and season with salt and pepper. Place the corn directly on the grill grates and cook for 10-12 minutes total, rotating every 2-3 minutes to ensure even charring on all sides. The corn is done when it's tender and has visible grill marks.

For best results, avoid moving the corn too frequently while it's on the grill, as this prevents proper char marks from forming. Once the corn is done, you can brush it with additional butter and add your preferred seasonings while it's still hot. Let the corn rest for 1-2 minutes before serving to allow the heat to distribute evenly.

For optimal results, select fresh corn with bright green husks and golden-brown silk. If grilling corn ahead of time, you can keep it warm by wrapping it in foil and placing it in a low-temperature oven (200°F). Avoid soaking the corn before grilling, as this can lead to steaming rather than charring, and make sure your grill grates are clean and well-oiled to prevent sticking.

Sweet and Smoky BBQ Ribs

Sweet and Smoky BBQ Ribs embody the essence of outdoor cooking, combining tender, fall-off-the-bone meat with a rich, caramelized glaze that perfectly balances sweet and smoky flavors. This classic barbecue dish requires patience and attention to detail, but the result is an unforgettable meal that will have everyone asking for seconds.

The key to perfect ribs lies in the preparation and cooking method. Using a combination of dry rub seasoning and slow cooking over indirect heat allows the meat to become tender while developing a flavorful exterior crust. The addition of wood chips during cooking infuses the meat with authentic smokiness, while the final glazing with BBQ sauce creates that signature sticky-sweet finish.

• 2 racks baby back pork ribs (about 4-5 pounds)
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon black pepper
• 1 tablespoon kosher salt
• 1 teaspoon cayenne pepper
• 1 cup apple juice
• 2 cups BBQ sauce
• 2 cups wood chips (hickory or apple)

Start by removing the membrane from the back of the ribs and pat them dry with paper towels. Mix all the dry ingredients to create the rub, then generously coat both sides of the ribs with the mixture. Let the ribs sit at room temperature for 30 minutes while preparing your grill for indirect cooking at 225-250°F. Soak wood chips in water for at least 30 minutes.

Place the ribs on the indirect heat side of the grill, bone side down. Add soaked wood chips to the coals or smoker box. Cook for about 4-5 hours, spritzing with apple juice every hour to maintain moisture. When the meat starts pulling away from the bones and reaches an internal temperature of 190-200°F, brush with BBQ sauce and cook for an additional 15-20 minutes until the sauce is caramelized.

For best results, let the ribs rest for 10-15 minutes before cutting. This allows the juices to redistribute throughout the meat. You can test doneness by using the bend test – pick up the rack with tongs in the middle; if it bends easily and starts to crack on the surface, they're done. If your ribs start to darken too quickly during cooking, wrap them in foil for part of the cooking time to prevent burning while maintaining tenderness.

Citrus-Marinated Grilled Shrimp

Citrus-marinated grilled shrimp combines the natural sweetness of fresh seafood with bright, zesty flavors that bring out the best in this popular shellfish. The acid from citrus fruits helps tenderize the shrimp while infusing them with a vibrant, tropical taste that perfectly complements the smoky char from the grill.

This recipe serves 4-6 people and takes about 30 minutes to prepare, plus 2 hours of marinating time. The dish pairs excellently with grilled vegetables, rice pilaf, or a fresh summer salad, making it an ideal choice for outdoor entertaining or a light family dinner.

Ingredients:

• 2 pounds large shrimp (16-20 count), peeled and deveined
• 3 oranges, juiced
• 2 lemons, juiced
• 2 limes, juiced
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 tablespoon honey
• 1 teaspoon red pepper flakes
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• Wooden or metal skewers

In a large bowl, combine the citrus juices, olive oil, garlic, honey, red pepper flakes, salt, and pepper. Add the shrimp and toss to coat evenly. Cover and refrigerate for 2 hours, but no longer than 3 hours, as the acid can begin to cook the shrimp. If using wooden skewers, soak them in water for at least 30 minutes before grilling. Thread the marinated shrimp onto skewers, discarding the excess marinade. Preheat the grill to medium-high heat (around 400°F) and clean the grates thoroughly. Grill the shrimp for 2-3 minutes per side until they turn pink and slightly charred, being careful not to overcook.

For best results, ensure the shrimp are similar in size for even cooking, and leave some space between each shrimp on the skewers to allow for proper heat circulation. Avoid marinating for longer than recommended, as the citrus can make the shrimp mushy if left too long. The shrimp can also be cooked on a well-oiled grill pan if outdoor grilling isn't possible.

Colorful Grilled Vegetable Platter

A grilled vegetable platter brings vibrant colors and smoky flavors to any outdoor gathering. The combination of different vegetables creates an eye-catching presentation while offering diverse textures and tastes that appeal to both vegetarians and meat-eaters alike.

The key to a successful grilled vegetable platter lies in selecting produce that holds up well to high heat and choosing items with varying cooking times. By properly preparing and seasoning the vegetables before grilling, you'll achieve that perfect balance of charred exterior and tender interior that makes grilled vegetables irresistible.

Ingredients:

• 2 zucchini, sliced lengthwise
• 2 yellow squash, sliced lengthwise
• 2 red bell peppers, quartered
• 1 eggplant, sliced into rounds
• 1 pound asparagus spears
• 2 red onions, cut into wedges
• 8 ounces mushrooms, whole
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Toss all vegetables with olive oil, balsamic vinegar, garlic, and herbs in a large bowl, ensuring even coating. Preheat the grill to medium-high heat (around 400°F). Place vegetables on the grill in order of cooking time – start with denser vegetables like eggplant and onions, followed by peppers and squash, and finish with quick-cooking items like asparagus and mushrooms. Grill each vegetable until tender and marked with distinct grill lines, turning once during cooking. Most vegetables will take 4-8 minutes per side, depending on thickness and density.

Once grilled, arrange the vegetables on a large platter, grouping similar colors together for visual impact. Season with additional salt and pepper if desired, and drizzle with a touch more olive oil while still hot to enhance flavor and appearance.

For best results, slice vegetables uniformly to ensure even cooking, and avoid overcrowding the grill as this can lead to steaming rather than proper charring. Keep the grill lid closed between flipping to maintain consistent temperature, and use a wire basket for smaller items like mushrooms to prevent them from falling through the grates. The vegetables can be grilled up to an hour ahead and served at room temperature, making this dish perfect for entertaining.

Honey-Glazed Grilled Salmon

Honey-glazed grilled salmon is a perfect blend of sweet and savory flavors that creates an irresistible caramelized exterior while maintaining the fish's natural moisture. The honey glaze not only adds a beautiful shine to the finished dish but also helps prevent the salmon from sticking to the grill.

This recipe serves four people and takes approximately 30 minutes to prepare and cook. The key to success lies in selecting fresh salmon fillets and maintaining the right grilling temperature to achieve that perfect balance between a crispy exterior and a tender, flaky interior.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1/3 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 lemon, sliced for garnish

Combine honey, soy sauce, olive oil, minced garlic, and grated ginger in a bowl to create the glaze. Pat the salmon fillets dry with paper towels and season them with salt and pepper. Preheat the grill to medium-high heat (approximately 375-400°F).

Oil the grill grates well to prevent sticking. Place the salmon skin-side down on the grill and brush the top generously with the honey glaze. Grill for 4-5 minutes, then carefully flip the fillets. Brush the other side with glaze and continue grilling for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.

For best results, avoid moving the salmon too much during cooking, and only flip it once. The internal temperature should reach 145°F at the thickest part. Let the salmon rest for 5 minutes before serving to allow the juices to redistribute throughout the flesh. If the honey glaze starts to burn, move the salmon to a cooler part of the grill to finish cooking.

Teriyaki Pineapple Chicken

Teriyaki Pineapple Chicken brings together the sweet and savory flavors of the Pacific, combining traditional Japanese teriyaki sauce with tropical pineapple. This grilled dish creates a perfect balance of caramelized sugars and umami-rich soy, while the pineapple adds a bright, acidic note that cuts through the richness.

The key to this recipe's success lies in the marination process, which allows the chicken to absorb the complex flavors of the teriyaki sauce while remaining tender and juicy. The pineapple not only adds flavor but also contains enzymes that help tenderize the meat naturally.

• 4 chicken breasts, boneless and skinless
• 1 cup teriyaki sauce
• 1 fresh pineapple, cut into rings
• 4 tablespoons brown sugar
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup soy sauce
• 2 green onions, chopped
• Black pepper to taste

Mix teriyaki sauce, brown sugar, oil, garlic, ginger, and soy sauce in a bowl to create the marinade. Place chicken breasts in a resealable plastic bag with the marinade and refrigerate for 4-8 hours. Preheat the grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). During the last 3-4 minutes of cooking, grill the pineapple rings until they develop light char marks, then serve them atop the chicken.

For optimal results, bring the chicken to room temperature 30 minutes before grilling, and always let it rest for 5-10 minutes after cooking. Pat the pineapple rings dry before grilling to achieve better caramelization, and consider reserving some marinade before adding raw chicken to use as a finishing sauce (ensure it's boiled first for food safety).

Herb-Crusted Grilled Steak

Herb-crusted grilled steak combines the natural, rich flavors of beef with an aromatic crust of fresh herbs and seasonings. The intense heat of the grill creates a flavorful outer crust while keeping the interior tender and juicy, making this dish a standout for both casual backyard barbecues and elegant outdoor dining.

The key to a perfect herb-crusted steak lies in selecting the right cut of meat and creating a balanced herb mixture. While ribeye and New York strip are popular choices, this recipe works well with any high-quality steak cut at least 1-inch thick. The herb crust not only adds flavor but also helps seal in the meat's natural juices during the grilling process.

• 2 steaks (ribeye or NY strip, 1-inch thick)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh oregano
• 2 tablespoons olive oil
• 1 tablespoon black peppercorns, crushed
• 2 teaspoons kosher salt
• 1 teaspoon paprika

Remove steaks from refrigerator 30 minutes before cooking to bring them to room temperature. Mix all herbs, garlic, salt, pepper, and paprika with olive oil to create a paste. Pat steaks dry with paper towels and coat them thoroughly with the herb mixture, pressing firmly to ensure the crust adheres to the meat.

Preheat the grill to high heat (450-500°F). Place steaks on the hottest part of the grill and cook for 4-5 minutes on each side for medium-rare, adjusting time based on thickness and desired doneness. Once done, let the steaks rest on a cutting board for 5-10 minutes before slicing.

For best results, avoid moving the steaks too much while grilling to prevent the herb crust from falling off. If some herbs begin to burn, move the steaks to a cooler part of the grill to finish cooking. A meat thermometer is recommended: 125°F for rare, 135°F for medium-rare, and 145°F for medium, as the temperature will rise about 5 degrees during resting.

Spicy Grilled Fish Tacos

Spicy grilled fish tacos combine the smoky char of grilled seafood with the vibrant flavors of Mexican-inspired seasonings. The tender, flaky fish gets a kick from chili powder and cayenne, while fresh lime juice adds brightness and helps tenderize the fish before it hits the grill.

These tacos can be customized with various toppings, from traditional choices like shredded cabbage and pico de gallo to creative additions like mango salsa or chipotle crema. White fish varieties such as cod, mahi-mahi, or halibut work best for this recipe, as they hold together well on the grill and readily absorb the marinade's flavors.

• 2 pounds firm white fish fillets
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 12 corn tortillas
• 2 cups shredded cabbage
• 1 cup diced tomatoes
• 1/2 cup chopped cilantro
• 1 lime, cut into wedges
• Hot sauce (optional)

Mix olive oil, lime juice, and all dry seasonings in a bowl to create the marinade. Place the fish in a shallow dish and coat evenly with the marinade mixture, then refrigerate for 20-30 minutes. Preheat your grill to medium-high heat and oil the grates to prevent sticking. Grill the fish for 3-4 minutes per side until it flakes easily with a fork and has nice grill marks.

While the fish is cooking, warm the corn tortillas on the grill for about 30 seconds per side. Once the fish is done, break it into chunks and assemble the tacos by placing fish pieces in warm tortillas and topping with shredded cabbage, diced tomatoes, and cilantro. Serve immediately with lime wedges and hot sauce on the side.

For best results, avoid overcooking the fish as it can become dry and tough. If using frozen fish, ensure it's completely thawed and patted dry before marinating. The fish can also be cooked on a well-oiled grill pan or under the broiler if outdoor grilling isn't possible. To prevent the tortillas from breaking, double them up or quickly dip them in water before heating.