There’s a reason cookouts always circle back to the grill. Smoke and char do something no oven can replicate, and once you have a handful of reliable recipes in your back pocket, every backyard gathering gets easier. This collection pulls together the classics and a few surprises, from a juicy cheeseburger to grilled peaches with ice cream for dessert.
The best all-around grilling recipe for most cookouts is a juicy cheeseburger, since it cooks fast, feeds a crowd, and lets everyone customize their own toppings. If you want something heartier, a ribeye with garlic butter delivers steakhouse flavor outdoors. For a lighter option, grilled shrimp skewers cook in minutes and taste bright with lemon and garlic.
Quick picks:
- Best for a crowd: Juicy Grilled Cheeseburgers, fast and customizable
- Best splurge: Grilled Ribeye Steak with Garlic Butter
- Best for weeknights: Grilled Chicken Thighs with Lemon and Herbs
- Best meatless option: Grilled Portobello Mushroom Burgers
1. Juicy Grilled Cheeseburgers
Yield: 4 burgers | Prep: 10 minutes | Cook: 8 minutes | Grill temp: 450°F direct heat
Ingredients:
- 1½ lbs ground chuck (80/20)
- 1 tsp salt
- ½ tsp black pepper
- 4 slices cheddar cheese
- 4 hamburger buns
- Lettuce, tomato, onion, pickles as desired
Method:
- Form meat into 4 patties, season both sides.
- Grill 4 minutes per side over direct heat.
- Add cheese during the last minute, let it melt.
- Toast buns briefly on the grill, build burgers with toppings.
These stay juicy because the fat in chuck renders slowly, basting the meat as it cooks. Check out more fun burger toppings and sides for burgers to round out the plate.
2. Grilled Ribeye Steak with Garlic Butter
Yield: 2 steaks | Prep: 10 minutes | Cook: 10 minutes | Grill temp: 500°F direct heat
Ingredients:
- 2 ribeye steaks (1-inch thick)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 4 tbsp butter, softened
- 2 cloves garlic, minced
- 1 tbsp chopped parsley
Method:
- Rub steaks with oil, salt, and pepper.
- Mix butter, garlic, and parsley in a small bowl.
- Grill steaks 4 to 5 minutes per side for medium-rare.
- Rest 5 minutes, top with garlic butter before serving.
Ribeye’s marbling makes it forgiving on the grill. For a budget-friendly swap, try garlic butter chuck steak bites instead.
3. Grilled Chicken Thighs with Lemon and Herbs
Yield: 4 servings | Prep: 15 minutes (plus 30 min marinate) | Cook: 16 minutes | Grill temp: 400°F direct heat
Ingredients:
- 8 boneless chicken thighs
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tbsp chopped rosemary
- 1 tsp salt
Method:
- Whisk oil, lemon juice, garlic, rosemary, and salt.
- Marinate chicken 30 minutes.
- Grill 7 to 8 minutes per side until internal temp hits 165°F.
- Rest 5 minutes before serving.
Thighs stay juicier than breasts on the grill. Browse more chicken thigh recipes or this zesty lemon herb chicken for a stovetop version.
4. Grilled Baby Back Ribs
Yield: 4 servings | Prep: 15 minutes | Cook: 2 hours | Grill temp: 275°F indirect heat
Ingredients:
- 2 racks baby back ribs
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 cup barbecue sauce
Method:
- Remove the membrane from the ribs’ back side.
- Mix dry rub, coat ribs evenly.
- Grill over indirect heat 2 hours, flipping occasionally.
- Brush with barbecue sauce last 15 minutes.
Low and slow heat breaks down connective tissue for tender meat. Pair with sides to serve with bbq ribs.
5. Carne Asada Tacos
Yield: 6 tacos | Prep: 15 minutes (plus 1 hr marinate) | Cook: 8 minutes | Grill temp: 450°F direct heat
Ingredients:
- 1½ lbs flank steak
- Juice of 2 limes
- 3 tbsp orange juice
- 2 cloves garlic, minced
- 1 tsp cumin
- 6 corn tortillas
- Chopped cilantro and onion for topping
Method:
- Marinate steak in lime juice, orange juice, garlic, and cumin for 1 hour.
- Grill 4 minutes per side.
- Rest 5 minutes, slice thin against the grain.
- Serve on warm tortillas with cilantro and onion.
The citrus marinade tenderizes the flank steak while adding bright flavor. Explore more taco recipes and taco bar ideas for topping inspiration.
6. Grilled Shrimp Skewers with Garlic and Lemon
Yield: 4 servings | Prep: 15 minutes | Cook: 6 minutes | Grill temp: 450°F direct heat
Ingredients:
- 1½ lbs large shrimp, peeled and deveined
- 3 tbsp olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- ½ tsp salt
- Wooden or metal skewers
Method:
- Toss shrimp with oil, garlic, lemon juice, and salt.
- Thread onto skewers.
- Grill 2 to 3 minutes per side until pink and opaque.
- Serve immediately with extra lemon wedges.
Shrimp cook fast, so watch them closely to avoid rubbery texture. See more grilled shrimp recipes for variety.
7. Grilled Salmon with Dill and Lemon
Yield: 4 servings | Prep: 10 minutes | Cook: 10 minutes | Grill temp: 400°F direct heat
Ingredients:
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1 tbsp chopped fresh dill
- 1 lemon, sliced
- ½ tsp salt
Method:
- Brush salmon with oil, season with salt and dill.
- Top with lemon slices.
- Grill skin-side down 8 to 10 minutes, no need to flip.
- Check for 145°F internal temp before serving.
Cooking skin-side down protects the delicate flesh. Round out the plate with sides to serve with salmon.
8. Grilled Sausages with Peppers and Onions
Yield: 4 servings | Prep: 10 minutes | Cook: 15 minutes | Grill temp: 375°F direct heat
Ingredients:
- 4 Italian sausages
- 2 bell peppers, sliced
- 1 onion, sliced
- 2 tbsp olive oil
- ½ tsp salt
Method:
- Toss peppers and onions with oil and salt.
- Grill sausages 12 to 15 minutes, turning often.
- Grill vegetables in a grill basket alongside, 10 minutes.
- Serve sausages topped with peppers and onions.
Simmering sausages first can prevent splitting, but direct grilling builds better char on the casing.
9. Grilled Barbecue Chicken Drumsticks
Yield: 4 servings | Prep: 10 minutes | Cook: 30 minutes | Grill temp: 375°F indirect then direct heat
Ingredients:
- 8 chicken drumsticks
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- 1 cup barbecue sauce
Method:
- Season drumsticks with paprika, garlic powder, and salt.
- Grill over indirect heat 20 minutes, turning occasionally.
- Move to direct heat, brush with barbecue sauce, cook 10 more minutes until 165°F.
- Rest 5 minutes before serving.
Starting indirect keeps the chicken from burning before it cooks through. Find more ideas in our best bbq recipes.
10. Grilled Pork Chops with Apple Cider Glaze
Yield: 4 servings | Prep: 10 minutes | Cook: 12 minutes | Grill temp: 400°F direct heat
Ingredients:
- 4 bone-in pork chops (1-inch thick)
- 1 cup apple cider
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- ½ tsp salt
Method:
- Simmer cider, brown sugar, and mustard in a saucepan until reduced by half.
- Season chops with salt.
- Grill 5 to 6 minutes per side until 145°F.
- Brush with glaze during the last 2 minutes.
The glaze caramelizes nicely over direct heat, adding a sweet-tangy finish to the pork.
11. Grilled Vegetable Skewers with Chimichurri
Yield: 4 servings | Prep: 15 minutes | Cook: 10 minutes | Grill temp: 425°F direct heat
Ingredients:
- 1 zucchini, sliced
- 1 red bell pepper, chunked
- 1 red onion, chunked
- 8 oz mushrooms
- ½ cup chimichurri sauce (parsley, garlic, oil, vinegar)
Method:
- Thread vegetables onto skewers.
- Grill 8 to 10 minutes, turning every 2 to 3 minutes.
- Drizzle with chimichurri before serving.
Chimichurri’s garlicky, herby punch wakes up simple grilled vegetables. Pair the sauce with grilled chuck steak and chimichurri for a meatier plate.
12. Grilled Corn on the Cob with Chili-Lime Butter
Yield: 4 servings | Prep: 10 minutes | Cook: 15 minutes | Grill temp: 400°F direct heat
Ingredients:
- 4 ears corn, husked
- 4 tbsp butter, softened
- 1 tsp chili powder
- Juice of 1 lime
- ¼ tsp salt
Method:
- Mix butter, chili powder, lime juice, and salt.
- Grill corn 12 to 15 minutes, turning occasionally, until charred in spots.
- Spread with chili-lime butter and serve hot.
Char marks add a smoky sweetness that plain boiled corn never gets.
13. Grilled Margherita Pizza
Yield: 2 pizzas | Prep: 15 minutes | Cook: 8 minutes | Grill temp: 500°F direct heat
Ingredients:
- 2 pizza dough balls (8 oz each)
- ½ cup pizza sauce
- 8 oz fresh mozzarella, sliced
- Fresh basil leaves
- 2 tbsp olive oil
Method:
- Stretch dough into rounds, brush one side with oil.
- Grill oiled side down 2 to 3 minutes.
- Flip, top with sauce, mozzarella, and basil.
- Close the lid, grill 3 to 4 more minutes until cheese melts.
Grilling gives the crust a crisp, smoky edge that’s hard to get from an oven.
14. Grilled Portobello Mushroom Burgers
Yield: 4 burgers | Prep: 10 minutes | Cook: 10 minutes | Grill temp: 400°F direct heat
Ingredients:
- 4 large portobello caps, stemmed
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 clove garlic, minced
- 4 slices provolone cheese
- 4 buns
Method:
- Whisk vinegar, oil, and garlic, brush over mushrooms.
- Grill gill-side down 5 minutes, flip, add cheese, grill 4 to 5 more minutes.
- Build burgers with toppings of choice.
Portobellos soak up marinade like a sponge, turning meaty and savory on the grill.
15. Grilled Lamb Kebabs with Yogurt Sauce
Yield: 4 servings | Prep: 20 minutes (plus 1 hr marinate) | Cook: 10 minutes | Grill temp: 450°F direct heat
Ingredients:
- 1½ lbs lamb shoulder, cubed
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 cup plain yogurt
- 1 clove garlic, minced
- Juice of ½ lemon
Method:
- Toss lamb with oil, cumin, and paprika, marinate 1 hour.
- Thread onto skewers.
- Grill 8 to 10 minutes, turning for even char.
- Mix yogurt, garlic, and lemon juice for dipping sauce.
Lamb shoulder stays tender and juicy, with the yogurt sauce cutting through its richness.
16. Grilled Sweet Potatoes with Smoked Paprika
Yield: 4 servings | Prep: 10 minutes | Cook: 20 minutes | Grill temp: 400°F direct heat
Ingredients:
- 2 large sweet potatoes, sliced ½-inch thick
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp salt
Method:
- Toss sweet potato slices with oil, paprika, and salt.
- Grill 8 to 10 minutes per side until fork-tender.
- Serve warm.
Smoked paprika deepens the natural sweetness already bubbling up from the grill’s char.
17. Grilled Halloumi with Tomatoes and Basil
Yield: 4 servings | Prep: 10 minutes | Cook: 6 minutes | Grill temp: 400°F direct heat
Ingredients:
- 8 oz halloumi cheese, sliced ½-inch thick
- 2 cups cherry tomatoes, halved
- 2 tbsp olive oil
- Fresh basil leaves
- Balsamic glaze for drizzling
Method:
- Grill halloumi slices 2 to 3 minutes per side until golden.
- Toss tomatoes with oil, grill in a basket 3 to 4 minutes.
- Plate halloumi with tomatoes, basil, and a balsamic drizzle.
Halloumi’s high melting point means it browns beautifully without turning to mush.
18. Grilled Asparagus with Parmesan and Lemon
Yield: 4 servings | Prep: 5 minutes | Cook: 6 minutes | Grill temp: 425°F direct heat
Ingredients:
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- ½ tsp salt
- ¼ cup shaved Parmesan
- Juice of ½ lemon
Method:
- Toss asparagus with oil and salt.
- Grill 5 to 6 minutes, rolling spears for even char.
- Top with Parmesan and lemon juice before serving.
Thin spears cook fast and crisp up nicely at the tips without turning mushy.
19. Grilled Peaches with Honey and Vanilla Ice Cream
Yield: 4 servings | Prep: 5 minutes | Cook: 6 minutes | Grill temp: 400°F direct heat
Ingredients:
- 4 ripe peaches, halved and pitted
- 2 tbsp melted butter
- 2 tbsp honey
- 1 pint vanilla ice cream
Method:
- Brush peach halves with melted butter.
- Grill cut-side down 3 minutes, flip, grill 2 to 3 more minutes.
- Drizzle with honey, serve warm with a scoop of ice cream.
Grilling concentrates the peach’s natural sugars, so the fruit tastes almost caramelized against the cold ice cream.
How to Set Up Direct and Indirect Heat
Direct heat means food sits right over the flame or coals, best for quick-cooking items like burgers, shrimp, and vegetables. Indirect heat means food sits away from the direct flame, letting it cook slowly without burning.
On a gas grill, light one side and leave the other off for indirect cooking. On a charcoal grill, pile coals on one side of the grate and leave the other side empty.
Ribs and whole chicken pieces benefit from indirect heat since they need longer cook times to reach a safe internal temperature without scorching the outside. Steaks, burgers, and shrimp cook fast enough that direct heat works fine from start to finish.
A two-zone setup gives flexibility mid-cook. If a piece of chicken is browning too fast, slide it to the indirect side to finish cooking through without charring further.
Grilling Temperatures and Food Safety
Every protein has a safe minimum internal temperature, and a meat thermometer takes the guesswork out of hitting it. Chicken needs to reach 165°F, pork and ground beef need 160°F, and steak can be pulled at 130°F for medium-rare or 145°F for medium.
Fish like salmon is safe at 145°F, though many cooks pull it a touch earlier since carryover heat finishes the job. Let meat rest 5 minutes after grilling so the internal temperature can even out and juices redistribute.
Keep raw meat on separate plates and utensils from cooked food to avoid cross-contamination. Wash hands and surfaces after handling raw poultry or ground meat.
Clean grill grates before cooking to prevent flare-ups and sticking. A thermometer costs far less than a dinner ruined by undercooked chicken or an overcooked steak.
