{"id":656947,"date":"2020-07-22T14:30:02","date_gmt":"2020-07-22T19:30:02","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/?post_type=collection&p=656947"},"modified":"2024-08-09T10:33:29","modified_gmt":"2024-08-09T15:33:29","slug":"best-summer-grilling-recipes","status":"publish","type":"listicle","link":"https:\/\/www.tasteofhome.com\/collection\/best-summer-grilling-recipes\/","title":{"rendered":"45 Summer Grilling Ideas"},"content":{"rendered":"
\"Favorite<\/a><\/div>

Favorite Grilled Pork Chops<\/a><\/h2>Total Time:<\/strong> 25 minutes + marinating\r\nMain Ingredients:<\/strong> Pork loin chops, Worcestershire sauce, balsamic, soy sauce, garlic\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Pork chops are one of the most economic cuts of meat, and they happen to be an ideal meat for the grill. They'll turn out tender and juicy when you let them sit in the rich marinade in this no-fuss recipe. Make one of these easy barbecue side dishes<\/a> alongside the pork chops.<\/p>\r\n

\"This recipe is my favorite out of all my grilled pork chop recipes. I start preparing this entree the night before I plan to grill it.\" \u2014Recipe contributor Erica Svejda, Janesville, Wisconsin<\/em><\/p>\r\n\r\n\r\n

\"Bacon<\/a><\/div>

Bacon Cheeseburger<\/a><\/h2>Total Time: <\/strong>30 minutes\r\nMain Ingredients:<\/strong> Ground beef, cheddar, bacon, hamburger buns\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n

The best ground beef for burgers<\/a> depends on your personal tastes, but a fattier beef blend (like 80\/20) makes these irresistible cheeseburgers extra juicy. To add more pizazz, melt pepper jack or blue cheese over the burger instead of cheddar, and play with sauces\u2014we love creamy aioli<\/a> on this one.<\/p>\r\n

\"Where can you get a juicy burger that is so superior to drive-thru fare? Right in your backyard with this delicious bacon cheeseburger recipe.\" \u2014Recipe contributor Jackie Burns, Silverdale, Washington<\/em><\/p>\r\n\r\n\r\n

\"Grilled<\/a><\/div>

Grilled Steak Kabobs<\/a><\/h2>Total Time:<\/strong> 25 minutes + marinating\r\nMain Ingredients:<\/strong> Top sirloin steak, bacon, sweet peppers, zucchini, mushrooms\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Top sirloin is perfect for making beef kabobs because it's a lean cut. You won't need to worry about trimming the excess fat when you cube the meat. And if you're looking for budget dinners, it's relatively inexpensive compared to other cuts of beef<\/a>.<\/p>\r\n

\"Many times, I must come up with recipes requiring only ingredients already in my pantry. This is one of them. It's my husband's favorite meat dish.\" \u2014Recipe contributor Dolores, Lueken, Ferdinand, Indiana<\/em><\/p>\r\n\r\n\r\n

\"Grilled<\/a><\/div>

Grilled Barbecued Salmon<\/a><\/h2>Total Time:<\/strong> 20 minutes\r\nMain Ingredients:<\/strong> Salmon, barbecue sauce, chili garlic sauce, rice vinegar, brown sugar, soy sauce\r\nLevel: <\/strong>Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Once you learn how to grill salmon, you'll always have a quick and satisfying meal in your back pocket to make on busy nights or for casual cookouts. There are so many great side dishes for salmon<\/a>, like red potatoes, green beans and Brussels sprouts with bacon.<\/p>\r\n

\"For a beautiful blend of sweet and spicy, this salmon is grilled and basted with barbecue sauce enhanced by brown sugar and hints of chili, soy sauce and lime.\" \u2014<\/em>Taste Recipes Test Kitchen<\/em><\/p>\r\n\r\n\r\n

\"Grilled<\/a><\/div>

Grilled Meat Loaf<\/a><\/h2>Total Time:<\/strong> 1 hour + standing\r\nMain Ingredients:<\/strong> Ground beef, ketchup, quick-cooking oats, egg\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n

Stuff these tender grilled meat loaves with shredded mozzarella or cheddar cheese for the most deliciously gooey interior. Whether grilled or baked, stuffed meat loaf recipes<\/a> are a surprising delight!<\/p>\r\n

\"Grilled Meat Loaf is the perfect summertime twist on a comforting family favorite. Shape the meat into loaves and bake them on a grill. Ketchup brushed over the meat lends a little sweetness to each slice.\" \u2014Recipe contributor Catherine Carpenter, Barnesville, Ohio<\/em><\/p>\r\n\r\n\r\n

\"Grilled<\/a><\/div>

Grilled Vegetable Platter<\/a><\/h2>Total Time:<\/strong> 30 minutes + marinating\r\nMain Ingredients:<\/strong> Asparagus, carrot, red pepper, summer squash, red onion, balsamic vinegar\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Who said you need meat to make a grilled feast? The secret to this festive all-vegetable barbecue platter is a honey-balsamic marinade, which doubles as a finishing sauce once you're ready to serve.<\/p>\r\n

\"This recipe is the best of summer in one dish! These pretty veggies are perfect for entertaining. Grilling brings out their natural sweetness, and the easy marinade really perks up the flavor.\" \u2014Recipe contributor Heidi Hall, North St. Paul, Minnesota<\/em><\/p>\r\n\r\n\r\n

\"Grilled<\/a><\/div>

Grilled Cabbage<\/a><\/h2>Total Time:<\/strong> 30 minutes\r\nMain Ingredients:<\/strong> Cabbage, onion, butter\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Transform cabbage into a warm wedge salad by drizzling a mustard vinaigrette<\/a> or your favorite dressing over the smoky-sweet wedges. The leftovers (if you have any) taste great chopped up into sandwiches and wraps.<\/p>\r\n

\"The first time I made this, I couldn't believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I'd skip dessert because I was full from too much cabbage!\" \u2014Recipe contributor Elizabeth Wheeler, Thornville, Ohio<\/em><\/p>\r\n\r\n\r\n

\"Country<\/a><\/div>

Grilled Country-Style Ribs<\/a><\/h2>Total Time:<\/strong> 1 hour, 40 minutes + standing\r\nMain Ingredients:<\/strong> Bone-in pork ribs, ketchup, brown sugar, cider vinegar, Worcestershire sauce\r\nLevel:<\/strong> Advanced
Go to Recipe<\/a><\/div><\/div>\r\n

These delectably sweet-and-smoky ribs may be more effort than other grilled meats, but they're surprisingly simple to put together. Your oven does most of the work, and then these beauties are finished on the grill. For extra zestiness, use your favorite dry rub before popping them in the oven.<\/p>\r\n

\"A sweet and tangy barbecue sauce, sprinkle with celery seed, coats these tender ribs. Chili powder and hot pepper sauce contribute to the zesty flavor.\" \u2014Recipe contributor Marilyn Beerman, Worthington, Ohio<\/em><\/p>\r\n\r\n\r\n

\"Chicken<\/a><\/div>

Chicken Satay<\/a><\/h2>Total Time:<\/strong> 20 minutes + marinating\r\nMain Ingredients:<\/strong> Chicken breasts, coconut milk, brown sugar, peanut butter, soy sauce, turmeric\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

These tender, turmeric-rich chicken skewers only need to marinate for 15 minutes, so they come together in a flash. If you love the marinade, use it to make beef satay with top sirloin or flank steak too.<\/p>\r\n

\"These golden skewered chicken snacks are marinated and grilled, then served with a zesty Thai-style peanut butter sauce.\" \u2014Community Cook<\/a> Sue Gronholz<\/em><\/p>\r\n\r\n\r\n

\"Pork<\/a><\/div>

Pork Kabobs<\/a><\/h2>Total Time:<\/strong> 30 minutes + marinating\r\nMain Ingredients:<\/strong> Yogurt, lemon, pork tenderloin, onion, tomatoes, sweet peppers\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Opt for freshly squeezed lemon juice to make this earthy, zesty marinade. The marinade will tenderize the cubed pork tenderloin and add lovely bright flavor. Pair the kabobs with grilled vegetables<\/a> for an array of seasonal produce.<\/p>\r\n

\"This recipe was originally for lamb, but I adapted it to pork and adjusted the spices. It's always requested when the grill comes out for the season.\" \u2014Recipe contributor Bobbie Jo Miller, Fallon, Nevada<\/em><\/p>\r\n\r\n\r\n

\"Easy<\/a><\/div>

Best Hamburger<\/a><\/h2>Total Time:<\/strong> 30 minutes\r\nMain Ingredients<\/strong>: Ground beef, hamburger buns\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

A sprinkle of salt and pepper goes a long way if you buy quality ground beef\u2014so much so that you won't need other seasonings. To turn these lightly charred burgers into cheeseburgers, top the patties with cheese immediately after removing them from the grill. Cover with a plate or foil to help the cheese melt.<\/p>\r\n

\"Grill these easy hamburgers and add your favorite toppings. Not into grilling? Make the patties on the stovetop, in the oven or even in the air fryer.\" \u2014Recipe contributor <\/em>James Schend, Pleasant Prairie, Wisconsin<\/em><\/p>\r\n\r\n\r\n

\"Steak<\/a><\/div>

Steak and Shrimp Kabobs<\/a><\/h2>Total Time:<\/strong> 35 minutes\r\nMain Ingredients:<\/strong> Top sirloin steak, shrimp, mushrooms, green peppers, onion, cherry tomatoes\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Round out these succulent surf-and-turf kabobs with any rice side dish<\/a> and a vibrant summer salad<\/a>. Since the leftovers keep in an airtight container in the fridge for up to four days, you may want to make extra so you have tasty grilled proteins for lunchtime salads.<\/p>\r\n

\"These steak and shrimp kabobs make any get-together special. Cubes of marinated steak are skewered with shrimp and veggies, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container.\" \u2014Recipe contributor Karen Mergener, St. Croix, Minnesota<\/em><\/p>\r\n\r\n\r\n

\"Fire<\/a><\/div>

Fire-Roasted Vegetable Salsa<\/a><\/h2>Total Time:<\/strong> 40 minutes\r\nMain Ingredients:<\/strong> Corn, red onion, jalapeno, tomatoes, eggplant, black beans, pita\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n

In addition to crispy pita, this sweet and smoky salsa goes great with cheesy quesadilla<\/a> wedges or even as a topping for grilled salmon fillets<\/a>. Make extra because this salsa tastes even better after sitting in the fridge for a day or two.<\/p>\r\n

\"We love having company over to grill by the pool. This salsa gets the party started as soon as guests arrive. Make this recipe ahead of time, then serve it warm or cold with pita chips.\" \u2014Recipe contributor Lisa Bradley, Apopka, Florida<\/em><\/p>\r\n\r\n\r\n

\"Pesto<\/a><\/div>

Pesto Corn Salad with Shrimp<\/a><\/h2>Total Time:<\/strong> 30 minutes\r\nMain Ingredients:<\/strong> Corn, basil, cherry tomatoes, avocado, shrimp\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

This colorful, protein-packed summer salad should be made with medium ripe avocados. Here's how to ripen avocados quickly<\/a> if yours are too hard. If you use wooden skewers to grill the shrimp, make sure to soak them in water for 30 minutes so they don't burn in the high heat.<\/p>\r\n

\"This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice.\" \u2014Recipe contributor Deena Bowen, Chico, California<\/em><\/p>\r\n\r\n\r\n

\"Aloha<\/a><\/div>

Hawaiian Burger<\/a><\/h2>Total Time:<\/strong> 30 minutes\r\nMain Ingredients:<\/strong> Pineapple, teriyaki sauce, ground beef, Swiss cheese, bacon\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Sweet canned pineapple juice mixed with teriyaki sauce is the marinade for these delectable burgers, which are then topped with the caramelized grilled pineapple rings. Serve with homemade french fries<\/a>, and you've got a full feast.<\/p>\r\n

\"I love hamburgers and tropical fruit, so it just seemed natural for me to combine them. My family frequently requests this unique Hawaiian pineapple burger recipe. It's a nice change of pace!\" \u2014Recipe contributor Joi McKim-Jones, Waikoloa, Hawaii<\/em><\/p>\r\n\r\n\r\n

\"Grilled<\/a><\/div>

Turkey Burgers<\/a><\/h2>Total Time:<\/strong> 30 minutes\r\nMain Ingredients:<\/strong> Egg, breadcrumbs, turkey, hamburger buns\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

To keep turkey patties moist while you grill, avoid pressing down on the meat with your spatula, which squeezes out precious juice that's full of flavor. Using ground turkey with a bit of fat\u2014we like 93% lean\u2014will help keep your patties moist.<\/p>\r\n

\"These juicy, tender patties on whole wheat buns make a wholesome, satisfying sandwich. We especially like to make grilled turkey burgers, but you could also pan-fry them.\" \u2014Recipe contributor Sherry Hulsman, Elkton, Florida<\/em><\/p>\r\n\r\n\r\n

\"Lamb<\/a><\/div>

Lamb Kabobs<\/a><\/h2>Total Time:<\/strong> 35 minutes\r\nMain Ingredients: <\/strong>Onion, lemon, parsley, garlic, lamb, red onion\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Drenched in a tangy lemon marinade packed with garlic and spices, these lamb kabobs make a crowd-pleasing cookout centerpiece. We like to play up the Mediterranean flavors by serving the dish with warm pita bread and a crunchy Greek salad<\/a>.<\/p>\r\n

\"This colorful kabob wouldn't be the same without its herb marinade and tender-crisp vegetables. Together, they add delicious flavor and texture to the lamb pieces.\" \u2014Recipe contributor Janet Dingler, Cedartown, Georgia<\/em><\/p>\r\n\r\n\r\n

\"Buttery<\/a><\/div>

Grilled Shrimp<\/a><\/h2>Total Time:<\/strong> 25 minutes\r\nMain Ingredients:<\/strong> Butter, lemon, shrimp\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Basting these succulent shrimp in a seasoned butter keeps them from sticking, and it also helps the shrimp develop a golden crust. Turning each shrimp one by one is time-consuming, so we recommend skewering them into kabobs.<\/p>\r\n

\"This grilled shrimp recipe is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill.\" \u2014Recipe contributor Sheryl Shenberger, Albuquerque, New Mexico<\/em><\/p>\r\n\r\n\r\n

\"Steak<\/a><\/div>

Chimichurri Steak<\/a><\/h2>Total Time:<\/strong> 30 minutes\r\nMain Ingredients:<\/strong> Parsley, cilantro, red onion, garlic, white wine vinegar, steak\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

The chipotle peppers in adobo sauce add a smoky twist on Argentinian chimichurri. We can't resist serving this juicy grilled steak alongside classic steakhouse side dishes<\/a>. Double the recipe so you can make steak sandwiches the next day.<\/p>\r\n

\"Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish.\" \u2014Recipe contributor Laureen Pittman, Riverside, California<\/em><\/p>\r\n\r\n\r\n

\"Salmon<\/a><\/div>

Grilled Salmon in Foil<\/a><\/h2>Total Time:<\/strong> 20 minutes\r\nMain Ingredients:<\/strong> Salmon fillets, onion, tomatoes\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Spread flavored butter<\/a> over the salmon before popping the foil packs on the grill. The butter will melt rich flavor over the fish as it cooks. Serve the salmon with lemon wedges and your favorite fresh herbs.<\/p>\r\n

\"Steamed in its own juices, this grilled salmon in foil is incredibly tender. Curry adds a punch of flavor that's perfectly balanced by onion and tomato.\" \u2014Recipe contributor Merideth Berkovich, The Dalles, Oregon<\/em><\/p>\r\n\r\n\r\n

\"Margarita<\/a><\/div>

Margarita Chicken<\/a><\/h2>Total Time:<\/strong> 20 minutes\r\nMain Ingredients:<\/strong> Margarita mix, lime juice, garlic, chicken breast\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

What better pairing for this margarita-marinated chicken breast than an ice cold margarita<\/a>? You'll need about two limes worth of juice for four chicken breasts, so we recommend buying more than you need in case one lime doesn't produce enough juice.<\/p>\r\n

\"Marinated in flavors of garlic and lime, this tangy margarita chicken is ready to go whenever the coals are hot!\" \u2014Recipe contributor Kelly Bruneman, Cedar Park, Texas<\/em><\/p>\r\n\r\n\r\n

\"Simple<\/a><\/div>

Simple Pork Chop Marinade<\/a><\/h2>Total Time:<\/strong> 20 minutes + marinating\r\nMain Ingredients:<\/strong> Brown sugar, soy sauce, garlic, pork loin chops\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Made with just four pantry ingredients, this sweet marinade is one of our holy grail sauces for transforming pork chops into the star of the show. Mix in some spicy chili crisp<\/a> for heat, or grate in fresh ginger for lively peppery notes.<\/p>\r\n

\"This pork chop marinade is so simple that I use it on all kinds of meat. For a more robust flavor, let the meat marinate in the refrigerator overnight.\" \u2014Community Cook Lori Daniels, Beverly, West Virginia<\/em><\/p>\r\n\r\n\r\n

\"Bacon<\/a><\/div>

Bacon-Wrapped Hot Dogs<\/a><\/h2>Total Time:<\/strong> 35 minutes\r\nMain Ingredients:<\/strong> Bacon strips, hot dogs, hot dog buns, red onion, sauerkraut\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n

The best hot dog brands<\/a> have a good snap in the casing and grill to a nice bright red. Regular dogs are always a hit at picnics, cookouts and tailgates, but this bacon-wrapped version will have people coming back for seconds.<\/p>\r\n

\"Here's a satisfying meal-in-a-bun I take to tailgate parties, cookouts, picnics and more. To transport the stuffed hot dogs, they are wrapped in foil first, then in paper.\" \u2014Recipe contributor Peter Halferty, Corpus Christi, Texas<\/em><\/p>\r\n\r\n\r\n

\"Grilled<\/a><\/div>

Huli Huli Chicken<\/a><\/h2>Total Time:<\/strong> 30 minutes + marinating\r\nMain Ingredients:<\/strong> Brown sugar, ketchup, soy sauce, sherry, ginger, chicken thighs\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Grilling with chicken thighs instead of breasts ensures your meat will stay juicy and tender, thanks to its higher fat content. Pair the chicken with Hawaiian macaroni salad<\/a> and white rice.<\/p>\r\n

\"I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means \"turn\" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too.\" \u2014Recipe contributor Sharon Boling, San Diego, California<\/em><\/p>\r\n\r\n\r\n

\"Smoked<\/a><\/div>

Honey Smoked Salmon<\/a><\/h2>Total Time:<\/strong> 1 hour, 5 minutes + brining\r\nMain Ingredients:<\/strong> Brown sugar, ginger, salmon fillet, honey, hickory chips\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

This herb-crusted smoked salmon makes an impressive entree served with simple side dishes, but it's also tasty in a supporting role when flaked into salmon chowder<\/a> or creamy salmon linguine<\/a>. To play with the flavor profile, use wood chips made of alder, apple or oak.<\/p>\r\n

\"I found this recipe in an Alaska fishing guide. Now it's the only way we do salmon. The brine gives it a sweet caramelized coating, and the hickory wood chips give it a distinct smoky flavor.\" \u2014Recipe contributor Judy Ashby, Jamestown, Tennessee<\/em><\/p>\r\n\r\n\r\n

\"Grilled<\/a><\/div>

Grilled Zucchini<\/a><\/h2>Total Time:<\/strong> 20 minutes\r\nMain Ingredients:<\/strong> Zucchini, green onions, lemon\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Grilled zucchini is one of the easiest grilled vegetable recipes<\/a> because all it needs is a brush of olive oil, some seasoning and less than ten minutes on the grill. The lemony flavors make the zucchini a good match for steamed tilapia<\/a>.<\/p>\r\n

\"Wondering what to do with all your garden-grown zucchini in the summer? Give it a sizzle and a little heat with this healthy side. It's also an easy recipe to double or triple for summer cookouts.\" \u2014Recipe contributor Alia Shuttleworth, Auburn, California<\/em><\/p>\r\n\r\n\r\n

\"Chicken<\/a><\/div>

Chicken Yakitori<\/a><\/h2>Total Time:<\/strong> 30 minutes\r\nMain Ingredients:<\/strong> Mirin, sake, soy sauce, red peppers, chicken thighs, green onions\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Mirin, a sweet and tangy cooking wine, is one of our favorite Japanese ingredients for making irresistible marinades. In this simple chicken recipe, we mix it with sake, soy sauce and a touch of sugar. Add minced garlic and fresh grated ginger for a little more oomph.<\/p>\r\n

\"I grew up in Tokyo, and some of my favorite memories include eating street food like this dish with my friends. Although we now live thousands of miles apart, my friends and I still reminisce about our nights sharing secrets and bonding over delicious meals. This one is easy to re-create at home, which makes it perfect for when I'm feeling homesick. I like to serve it with rice.\" \u2014Recipe contributor Lindsay Howerton-Hastings, Greenville, South Carolina<\/em><\/p>\r\n\r\n\r\n

\"Glazed<\/a><\/div>

Glazed Spatchcocked Chicken<\/a><\/h2>Total Time:<\/strong> 55 minutes + standing\r\nMain Ingredients:<\/strong> White wine or chicken broth, apricot preserves, broiler chicken\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n

Spatchcocking your chicken<\/a> on the grill is a surprisingly simple method for turning out juicy, tender meat. Because the chicken is flattened, everything cooks quickly and evenly. Plus, the skin gets crispy!<\/p>\r\n

\"A few pantry items, such as mustard and preserves, inspired this recipe. And since then it has been the successful centerpiece for both small weeknight meals and big parties.\" \u2014Recipe contributor James Schend, Pleasant Prairie, Wisconsin<\/em><\/p>\r\n\r\n\r\n

\"Elote<\/a><\/div>

Mexican Street Corn<\/a><\/h2>Total Time:<\/strong> 40 minutes + soaking\r\nMain Ingredients:<\/strong> Sweet corn, sour cream, mayonnaise, cilantro, garlic, lime, Cotija\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

To make the very best elote, aka that delectable Mexican corn snack slathered in a luscious crema, pick the best sweet corn<\/a> at the market. The dish makes the perfect side dish for steak tacos<\/a> or chicken fajitas<\/a>.<\/p>\r\n

\"Elote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch.\" \u2014Recipe contributor James Schend, Pleasant Prairie, Wisconsin<\/em><\/p>\r\n\r\n\r\n

\"Maple<\/a><\/div>

Maple Sage Grilled Chicken<\/a><\/h2>Total Time: <\/strong>30 minutes + marinating\r\nMain Ingredients:<\/strong> Apple juice, brown sugar, cider vinegar, maple syrup, Dijon, chicken breasts\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Refrigerated overnight in an earthy apple juice marinade with maple syrup, mustard and garlic, this grilled chicken comes out perfectly tender and with just the right amount of sweetness. Lean into the sweetness and serve this white balsamic blueberry and corn salad<\/a> on the side.<\/p>\r\n

\"Maple and sage are reserved for the fall no more! My family devours these sweet and savory chicken fillets in the summer\u2014or any time.\" \u2014Recipe contributor Sue Gronholz, Beaver Dam, Wisconsin<\/em><\/p>\r\n\r\n\r\n

\"Grilled<\/a><\/div>

Grilled Potato and Corn Salad<\/a><\/h2>Total Time:<\/strong> 1 hour, 10 minutes\r\nMain Ingredients:<\/strong> Potatoes, corn, sour cream, mayonnaise, Cotija cheese\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n

If you have trouble finding Cotija, you can use Parmesan, feta or queso fresco to make this creamy salad. When it comes to the best mayonnaise<\/a> for salads, we like Duke's, which has a tangy taste and thicker texture than other brands. You could also try your hand at making homemade mayo<\/a>.<\/p>\r\n

\"Corn salad and potato salad are two summer classics. I smashed them together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra special.\" \u2014Recipe contributor Donna Gribbins, Shelbyville, Kentucky<\/em><\/p>\r\n\r\n\r\n

\"Grilled<\/a><\/div>

Grilled Ribeyes with Hatch Chile Butter<\/a><\/h2>Total Time:<\/strong> 55 minutes\r\nMain Ingredients:<\/strong> Green chiles, butter, garlic, lime, beef ribeye steaks\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n

If you take one bite of these luscious steaks, you'll understand why smoky Hatch chiles<\/a> have a cult following. Garnish your entire platter with gourmet flaky salt<\/a>, jalapeno slices and extra sprigs of fresh oregano.<\/p>\r\n

\"In summer, succulent ribeye steaks call for my flavor-packed compound butter, swirled with Hatch chiles, cilantro, lime juice and garlic.\" \u2014Recipe contributor David Ross, Spokane Valley, Washington<\/em><\/p>\r\n\r\n\r\n

\"Grilled<\/a><\/div>

Grilled Vegetable Pesto Sandwiches<\/a><\/h2>Total Time:<\/strong> 35 minutes\r\nMain Ingredients: <\/strong>Zucchini, summer squash, ciabatta, pesto, Asiago\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\n

The best sandwiches call for the best bread, so you should opt for super fluffy ciabatta rolls that have a nice golden crust. Any other type of good Italian bread<\/a> will work well here too.<\/p>\r\n

\"Grilling isn't just the pastime of meat eaters! Ask my vegetarian family members who love these wholesome sammies slathered with prepared pesto and stacked with char-kissed summer produce.\" \u2014Recipe contributor Tanya Mehta, Philadelphia, Pennsylvania<\/em><\/p>\r\n\r\n\r\n

\"Steak<\/a><\/div>

Steak and Potato Foil Packs<\/a><\/h2>Total Time:<\/strong> 40 minutes\r\nMain Ingredients:<\/strong> Sirloin steaks, potatoes, onion, rosemary, garlic\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

We love easy camping meals<\/a> that cook quickly and don't make a big mess. These steak and potato foil packs are one of them, and you can pair them with any vegetable you like. Check out more of our foil packet recipes<\/a> if you're hitting the road in your camper soon.<\/p>\r\n

\"As a park ranger, I've cooked a lot of meals outdoors. I often assemble a steak and potato foil pack and toss it into my backpack with some ice. Then when I set up camp, it's easy to cook over a campfire. If I'm at home, I use my grill, and the food is just as good.\" \u2014Recipe contributor Ralph Jones, San Diego, California<\/em><\/p>\r\n\r\n\r\n

\"Tequila<\/a><\/div>

Tequila-Lime Steak Salad<\/a><\/h2>Total Time:<\/strong> 25 minutes + marinating\r\nMain Ingredients:<\/strong> Lime, blanco tequila, flank steak, romaine lettuce\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n\r\nWe love recipes that use tequila<\/a> (beyond just margaritas!), and this booze-marinated flank steak is packed with lime flavor and a touch of smokiness. Make sure you let the steak rest about ten minutes before thinly slicing the meat across the grain to serve.\r\n\r\n\"This recipe is one of my family's Fourth of July favorites. The adults can make margaritas from the rest of the tequila!\" \u2014Recipe contributor Laura Wilhelm, West Hollywood, California<\/em>\r\n\r\n\r\n\r\n
\"Farmers<\/a><\/div>

Farmers Market Street Tacos<\/a><\/h2>Total Time:<\/strong> 30 minutes\r\nMain Ingredients:<\/strong> Bok choy, zucchini, asparagus, avocados, corn tortillas\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

With buttery avocado and crisp-tender charred vegetables, these vegan tacos don't need meat or cheese to hit the spot. When you want to pull out all the stops, make homemade corn tortillas<\/a>.<\/p>\r\n

\"I love going to my local farmer's market and seeing what fresh produce is in season that I can throw into a taco. Use whatever fresh veggies they have; I promise it will be delicious.\" \u2014Recipe contributor Ralph Jones, San Diego, California<\/em><\/p>\r\n\r\n\r\n

\"Grilled<\/a><\/div>

Grilled Chicken Wings<\/a><\/h2>Total Time:<\/strong> 35 minutes\r\nMain Ingredients:<\/strong> Chicken wings, cornstarch, hot sauce, white wine vinegar\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

We always keep frozen chicken wings in the freezer so we can whip up this easy party food<\/a> whenever we like. Coating the chicken wings in cornstarch before grilling them is the secret to their crispy exterior, and finishing with a simple Buffalo sauce adds a satisfying and slightly sweet tang.<\/p>\r\n

\"These simple grilled chicken wings are like a blank canvas ready to dress with your favorite sauce.\" \u2014<\/em>Taste Recipes Test Kitchen<\/em><\/p>\r\n\r\n\r\n

\"Grilled<\/a><\/div>

Grilled Salmon<\/a><\/h2>Total Time:<\/strong> 20 minutes\r\nMain Ingredients:<\/strong> Garlic, lemon, rosemary, salmon fillets\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Whether or not you plan to eat the salmon skin<\/a>, opt for skin-on fillets to prevent the fish from sticking to the grill. While fresh is ideal, cooking frozen salmon<\/a> is a fine option for this grilled entree.<\/p>\r\n

\"The grill is a perfect cooking method for salmon. The smokiness is a subtle way to amp up salmon's mild flavor, and the high heat creates a delicious charred finish.\" \u2014Recipe contributor Lindsay Mattison, Hillsboro, Oregon<\/em><\/p>\r\n\r\n\r\n

\"Vietnamese<\/a><\/div>

Vietnamese Pork Chops<\/a><\/h2>Total Time:<\/strong> 30 minutes + chilling\r\nMain Ingredients:<\/strong> Lemongrass, shallot, soy sauce, fish sauce, boneless pork chops\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Pork is a staple in so many wonderful Vietnamese recipes<\/a>, and these lemongrass-flavored chops served with a sweet-tangy fish sauce is a total winner. The aromatic dipping sauce will last for up to a week in your fridge, so why not make some spring rolls<\/a> to go with it?<\/p>\r\n\"Serve these tender Vietnamese pork chops with rice and sliced cucumbers. In addition to grilling or broiling, they can also be cooked in a skillet.\" \u2014<\/em>Taste Recipes Test Kitchen<\/em>\r\n\r\n\r\n\r\n

\"Grilled<\/a><\/div>

Grilled Eggplant with Fig, Feta and Walnuts<\/a><\/h2>Total Time:<\/strong> 25 minutes\r\nMain Ingredients:<\/strong> Eggplant, ground chipotle pepper, fig preserves, lemon, feta, walnuts\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Warming up sweet fig preserves melts it into the dreamiest marinade for grilled eggplant, which then gets a hit of tanginess from lemon and feta. The entire dish makes a tasty filling for pita bread sandwiches<\/a>.<\/p>\r\n

\"This recipe checks all the flavor boxes: sweet, savory, spicy and acidic. It can be a vegetarian Mediterranean main dish or side. Add a little prosciutto or a sprinkle of fresh parsley for even more flavor.\" \u2014Recipe contributor Kevin French, Dawsonville, Georgia<\/em><\/p>\r\n\r\n\r\n

\"Cowboy<\/a><\/div>

Cowboy Grilled Meat Loaf<\/a><\/h2>Total Time:<\/strong> 50 minutes + standing\r\nMain Ingredients:<\/strong> Egg, breadcrumbs, ketchup, Worcestershire sauce, ground beef, pork sausage\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n\r\nThis sweet and tender grilled meat loaf calls for a robust blend of lean ground beef and spicy pork sausage. For cookout vibes, slice the meatloaf and serve it cheeseburger-style with creamy potato salad<\/a>.\r\n\r\n\"I came up with this recipe after eating grilled meat loaf at a restaurant years ago. I loved the idea and developed a recipe that we like even more! Using indirect heat allows the centers to cook through before the outsides of the loaves get too dark.\" \u2014Recipe contributor Karin Gatewood, Dallas, Texas<\/em>\r\n\r\n\r\n\r\n
\"Summer<\/a><\/div>

Summer Harvest Grilled Panzanella Salad<\/a><\/h2>Total Time:<\/strong> 25 minutes + standing\r\nMain Ingredients:<\/strong> Eggplant, zucchini, red onion, ciabatta, cherry tomatoes, canned artichoke hearts\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

A zippy bread salad is an impressive Italian-inspired side dish for grilled shrimp or Italian grilled sausages<\/a>. Mix in chopped mozzarella balls for even more richness.<\/p>\r\n

\"This colorful and healthy grilled panzanella salad is a delicious twist on the classic Italian dish that makes the most of simple, seasonal ingredients. It combines the smoky flavors of grilled summer vegetables- with juicy tomatoes, crusty bread and a zesty vinaigrette. Panzanella salad is best enjoyed after the bread has soaked up all the flavors and juices from the veggies and dressing.\" \u2014Recipe contributor Olga Kouloufakos, Lake Pleasant, Massachusetts<\/em><\/p>\r\n\r\n\r\n

\"Grilled<\/a><\/div>

Greek Lemon Chicken<\/a><\/h2>Total Time:<\/strong> 30 minutes + marinating\r\nMain Ingredients:<\/strong> Lemon, garlic, chicken thighs\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Using both lemon juice and zest in the marinade for this herby Greek-inspired chicken dish adds such wonderful sunny aromas and flavors. This marinade also works for grilling a whole chicken<\/a>, if you want a really showstopping centerpiece.<\/p>\r\n

\"This grilled Greek lemon chicken is so easy to make yet so full of flavor! The lemon and oregano flavors shine in this simple dish. It pairs perfectly with some roasted vegetables or a side salad.\" \u2014Community Cook Courtney Stultz, Weir, Kansas<\/em><\/p>\r\n\r\n\r\n

\"Korean<\/a><\/div>

Korean Short Ribs<\/a><\/h2>Total Time:<\/strong> 20 minutes + marinating\r\nMain Ingredients:<\/strong> Soy sauce, brown sugar, mirin, Asian pear, ginger, beef short ribs\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

These rich glazed short ribs become extra tender thanks to the pureed Asian pear in the marinade, which contains an enzyme that helps break down the meat's proteins. For a full Korean-inspired meal, pair the ribs with Korean dumplings<\/a> (mandoo) and kimchi soup<\/a> (kimchi jjigae).<\/p>\r\n

\"These Korean short ribs are cut across the bone lengthwise or flanken-style. The ginger gives the sweet and savory marinade a nice freshness.\" \u2014<\/em>Taste Recipes Test Kitchen<\/em><\/p>\r\n\r\n\r\n

\"Venison<\/a><\/div>

Venison Burgers<\/a><\/h2>Total Time:<\/strong> 30 minutes\r\nMain Ingredients:<\/strong> Venison, hamburger buns, pepper jack cheese\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\n

Put that stockpile of frozen venison to use in burgers. For a next-level cookout, try your hand at making hamburger buns from scratch<\/a>, and top your burgers with juicy heirloom tomatoes and caramelized onions. For even more earthy flavors, prep garlicky sauteed mushrooms<\/a> as a topping.<\/p>\r\n

\"Even folks who aren't fans of ground venison recipes will enjoy these zippy venison burgers, deliciously topped with pepper cheese and a cool lime-mustard mayonnaise. My son, who's an avid hunter, gave me this super recipe.\" \u2014Recipe contributor Jerry Honeyager, North Prairie, Wisconsin<\/em><\/p>\r\n\r\n

Summer Grilling Ideas FAQ<\/h2>\r\n

How long does it take to preheat a grill?<\/h3>\r\nThe amount of time it takes to preheat a grill will vary based on your appliance, but a gas grill<\/a> will usually preheat in about 10 to 15 minutes. (You want it to get to 500 to 550\u00b0F, with the lid closed.) If you're using a charcoal grill<\/a>, preheat it with the lid closed for at least 20 minutes.\r\n

How do I keep food from sticking to the grill grates?<\/h3>\r\nPreheating your grill to a high enough temperature is one of the best ways to prevent your food from sticking, and make sure to clean the grates before each time you start grilling by gently scraping the grates. Also remember that oil is your friend: If the food you're putting on the grill doesn't have a high fat content (like vegetables and chicken), you should brush it with a cooking oil<\/a> that has a high smoke point or coat it in a marinade that has oil in it. If you don't want to worry about it at all, grill with foil packets<\/a>!\r\n

How do I know when food is done?<\/h3>\r\nThe amount of time it takes to cook food on the grill is different for each item. When dealing with meat, you should use a meat thermometer: Your proteins should reach the minimum internal temperatures determined by the USDA<\/a> before it's safe to stop cooking them. For vegetables, you'll want to see a nice exterior char and some give when prodded to show that the interior has softened.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"

These tried-and-true summer grilling ideas will fill the picnic table with lightly charred proteins, tender veggies and smoky salads.<\/p>\n","protected":false},"featured_media":413326,"template":"","format":"standard","meta":{"ep_exclude_from_search":false},"tags":[304185,304368,304388,304398,304150],"categories-v2":[309467,308745,308752,308797,309434],"coauthors":[343265],"acf":{"long_pin":"","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"is_tmbi_listicle_anchor_links":[],"tmbi_listicle_anchor_list_numeric":[]},"yoast_head":"\n45 Summer Grilling Ideas to Make All Season<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/collection\/best-summer-grilling-recipes\/\" \/>\n<link rel=\"next\" href=\"https:\/\/www.tasteofhome.com\/collection\/best-summer-grilling-recipes\/2\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"45 Summer Grilling Ideas to Make All Season","description":"These tried-and-true summer grilling ideas will fill the picnic table with lightly charred proteins, tender veggies and smoky salads.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/collection\/best-summer-grilling-recipes\/","next":"https:\/\/www.tasteofhome.com\/collection\/best-summer-grilling-recipes\/2\/","og_locale":"en_US","og_type":"article","og_title":"45 Summer Grilling Ideas","og_description":"These 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Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]}]}},"publishpress_future_action":{"enabled":false,"date":"2025-05-13 22:07:36","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/collection\/best-summer-grilling-recipes\/","tmbi_first_associated":[{"term_id":146007,"name":"Tasteofhome.com","slug":"toh-com","term_group":0,"term_taxonomy_id":146007,"taxonomy":"tmbi_first_associated","description":"11","parent":145947,"count":1523,"filter":"raw","term_order":"0"}],"author_details":{"1970960":{"ID":"1970960","display_name":"Maria Yagoda","first_name":"Maria","last_name":"Yagoda","user_login":"maria-yagoda","user_email":"sw-61100@skyword.com","linked_account":"","website":"http:\/\/www.mariayagoda.com","description":"<p>Maria Yagoda is a freelance writer and editor based in Brooklyn, New York. She specializes in food, travel and culture and has traveled all around the world in her work as a magazine writer. Maria has lived in France and Italy, and her culinary areas of expertise include Italian cuisine, vegetarian cooking, wine and cheese. She loves to make fresh pasta and go crazy at the farmers market.<\/p>","twitter":"","instagram":"","facebook":"","public_email":"","linkedin":"","tiktok":"","youtube":"","location":"Brooklyn, NY","school_and_year":"Yale University","education":"<p>Yale University, bachelor's in French literature<\/p>","highlights":"<ul>\r\n<li>10 years in food and lifestyle media, most recently as senior editor at <em>Food & Wine<\/em><\/li>\r\n<li>Recipe developer, taste tester and food photographer<\/li>\r\n<li>Speaks French and Italian<\/li>\r\n<\/ul>","expertise":"Recipes & Cooking Techniques","short_bio":"<p>Maria Yagoda is a freelance writer and editor based in Brooklyn, New York, who specializes in food, travel and 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