Summer is the perfect time to fire up the grill and enjoy delicious outdoor cooking. From juicy burgers to smoky vegetables, the right recipes can elevate any backyard gathering. This collection features 19 tested grilling recipes that deliver outstanding flavour with reliable techniques.
These recipes combine science-based cooking methods with practical approaches to help anyone achieve professional-quality results at home. Each one has been thoroughly tested to ensure they work consistently on various types of grills, whether you’re using charcoal, gas, or electric equipment.
The selection includes both quick weeknight options and more involved weekend projects. You’ll find everything from perfectly charred steaks to unexpected treats like grilled desserts, all designed to make the most of seasonal ingredients while maximising flavour through proper grilling techniques.
My 19 Favourite Summer Grilling Recipes
These tried-and-tested grilling recipes will elevate your summer cookouts with bold flavours and simple techniques. From juicy meats to fresh seafood and vibrant vegetable dishes, there’s something for everyone.
Essential Grilled Meats
Perfect grilled meats form the cornerstone of any successful barbecue. Start with Smoky Barbecue Ribs, cooked low and slow for 3 hours until the meat nearly falls off the bone. The secret lies in a dry rub of smoked paprika, brown sugar, and garlic powder.
Spice-Rubbed Grilled Chicken features a blend of cumin, coriander and chilli powder that creates a flavourful crust while keeping the meat tender. For maximum juiciness, brine the chicken for 4 hours before grilling.
Classic Beef Burgers benefit from a mixture of 80% lean beef and 20% fat. Mix in finely diced onions and Worcestershire sauce for depth, but avoid overworking the mixture.
Garlic-Herb Lamb Chops need only 3-4 minutes per side for medium-rare perfection. Marinate them in olive oil, fresh rosemary, minced garlic and lemon zest for at least 2 hours before grilling.
Seafood Classics for the Grill
Grilled seafood offers lighter alternatives perfect for warm summer evenings. Lemon-Herb Grilled Salmon needs just 4 minutes per side on a well-oiled grate. Brush with a mixture of lemon juice, olive oil and dill throughout cooking.
Garlic Prawn Skewers cook quickly, requiring only 2 minutes per side. The key is to thread them onto soaked wooden skewers and brush with garlic butter during grilling.
Grilled Tuna Steaks benefit from a brief 30-second sear on each side for a rare centre. Marinate in soy sauce, sesame oil and ginger for 20 minutes beforehand.
Cedar Plank Cod delivers smoky flavour without drying out the delicate fish. Soak the cedar plank for 2 hours, then grill the fish on top for 10-12 minutes until it flakes easily with a fork.
Spicy Grilled Calamari requires just 90 seconds per side after marinating in chilli, lime and olive oil.
Vegetarian Grilling Favourites
Plant-based options shine on the grill with robust flavours and varied textures. Grilled Halloumi Skewers feature chunks of cheese that hold their shape while developing a beautiful golden crust. Thread with cherry tomatoes and courgette for a complete dish.
Charred Corn on the Cob reaches new heights when brushed with lime butter and sprinkled with crumbled feta and chilli flakes after grilling.
Portobello Mushroom Burgers offer meaty satisfaction when marinated in balsamic vinegar, olive oil, and thyme. Grill for 4-5 minutes per side until tender.
Smoky Aubergine Dip starts with whole aubergines grilled until completely soft, then blended with tahini, lemon juice and garlic. The resulting dip pairs perfectly with grilled flatbreads.
Grilled Courgette Ribbons need only 1-2 minutes per side. Slice them thinly lengthwise, brush with olive oil, and finish with fresh mint and lemon zest.
Creative Sides and Accompaniments
Thoughtful side dishes complete the grilling experience with complementary flavours and textures. Grilled Potato Salad reinvents a classic by char-grilling potato halves before tossing them with a grainy mustard dressing, spring onions and crumbled bacon.
Charred Pepper and Halloumi Salad combines sweet, smoky peppers with salty cheese. Dress simply with extra virgin olive oil and fresh herbs just before serving.
Grilled Bread with Whipped Feta transforms ordinary bread into something special. Brush thick slices with olive oil, grill until marked, then top with feta whipped with lemon zest and black pepper.
Grilled Pineapple with Cinnamon-Honey Glaze works brilliantly as a dessert. The heat caramelises the natural sugars, creating a delightful sweet-tart finish to the meal.
Charred Spring Onion Dip combines grilled spring onions with Greek yoghurt, creating a smoky, tangy accompaniment for crisps or grilled vegetables.
Grilling Tips from The Food Lab
Great grilling requires attention to ingredients, equipment and technique. These essential elements work together to create those perfectly charred flavours that make summer cooking so enjoyable.
Selecting the Best Ingredients for Summer Grilling
Choose meat with proper marbling for juicy results. Beef should have visible fat streaks throughout, while chicken benefits from skin-on cuts to retain moisture. For pork, look for heritage breeds with a good fat-to-lean ratio.
Vegetables should be firm and in season. Courgettes, aubergines and bell peppers grill beautifully when sliced 1-2 cm thick. Avoid over-soft tomatoes as they’ll fall apart; instead select Roma or plum varieties.
Fresh herbs add tremendous flavour. Consider these pairings:
- Rosemary with lamb
- Thyme with beef
- Coriander with fish
- Mint with vegetables
Marinades work best when applied for the right duration: 30 minutes for fish, 2-4 hours for chicken, and up to 24 hours for tougher cuts of beef.
Recommended Equipment and Tools
A chimney starter eliminates the need for lighter fluid, which can impart unwanted chemical flavours. Load it with high-quality lump charcoal rather than briquettes for cleaner burning.
Invest in these essential tools:
- Long-handled tongs: For precise flipping without puncturing meat
- Digital thermometer: Ensures food safety and perfect doneness
- Grill brush: Clean before and after cooking
- Cast iron griddle: Helps with smaller items that might fall through grates
Zone cooking is crucial. Create a hot zone for searing and a cooler zone for gentle cooking. With gas grills, this means adjusting burners; with charcoal, pile coals on one side.
A spray bottle filled with water helps manage flare-ups without dramatically reducing temperature.
Techniques for Perfect Results
Temperature management is perhaps the most critical skill. For beef steaks, sear at high heat (230-260°C) then move to medium heat (180°C) to finish. Chicken requires consistent medium heat to cook through without burning.
Patience prevents the common mistake of premature flipping. Allow proper sear marks to develop before turning—typically 3-4 minutes for steaks and 5-6 minutes for chicken thighs.
Use the lid strategically. Closed-lid cooking creates oven-like conditions ideal for thicker cuts, while open-lid grilling provides better control for thin cuts and vegetables.
Rest all meats after cooking. A simple rule: rest for half the cooking time. This allows juices to redistribute, resulting in more flavourful, moist results.
Basting should happen late in the cooking process to prevent burning, particularly with sugar-based sauces that caramelise quickly.
Frequently Asked Questions
Grilling enthusiasts often have specific questions about perfecting their outdoor cooking techniques. These answers provide clear guidance on selecting the best cuts, creating impressive dishes, and mastering popular grilling recipes.
What are the top picks for chicken recipes on the grill?
Bone-in chicken thighs rank highest among grilling experts for their juicy results and forgiving nature. They maintain moisture even when slightly overcooked.
Spatchcocked whole chicken offers excellent value and crispy skin when properly prepared. The flattened shape allows for even cooking across the entire bird.
Chicken kebabs with vegetables provide a quick-cooking option that’s perfect for weeknight meals. Marinating the meat for at least 30 minutes before grilling enhances flavour significantly.
How can I make a standout grilled chicken sandwich?
Brining chicken breasts for 30 minutes creates juicier meat that resists drying out on the grill. A simple salt and sugar solution works brilliantly.
Toast your buns directly on the grill for added texture and smoky flavour. This small step elevates any sandwich instantly.
Layer complementary textures by including crisp lettuce, juicy tomatoes and creamy sauce. The contrast makes each bite more interesting and satisfying.
Which cut should I choose for the best carne asada on the barbeque?
Flank steak offers the ideal balance of flavour and tenderness for authentic carne asada. Its distinctive grain provides the characteristic texture when sliced properly.
Skirt steak serves as an excellent alternative with even more intense beefy flavour. Though slightly chewier, many enthusiasts prefer its robust taste profile.
Proper slicing technique matters tremendously—always cut against the grain to maximise tenderness. This simple approach makes even tougher cuts enjoyable.
Could you suggest some exceptional grilling options for summer feasts?
Cedar plank salmon impresses guests while requiring minimal effort. The wood imparts subtle smokiness while keeping the fish moist.
Grilled vegetable platters featuring courgettes, aubergines and peppers appeal to diverse dietary preferences. Brush with olive oil and season simply before grilling.
Lamb chops cook quickly and provide elegant presentation for special gatherings. Their natural fat content creates delicious caramelisation on the grill.
Is there a recipe for BBQ potato salad that pairs well with grilled meats?
Grilled potato salad with mustard vinaigrette offers smoky depth conventional versions lack. Par-boil potatoes first, then finish on the grill for charred edges.
Adding crispy bacon pieces introduces welcome texture contrast and savoury notes. The fat complements the tangy dressing beautifully.
Fresh herbs like dill and chives brighten the overall flavour profile. Add them just before serving to preserve their vibrant colour and taste.
What are some of the most beloved foods to cook on a grill according to culinary experts?
Corn on the cob consistently ranks among professional chefs’ favourite grilled items. The natural sugars caramelise beautifully over direct heat.
Pineapple transforms dramatically when grilled, developing complex caramel notes that balance its acidity. It works equally well in sweet and savoury applications.
Burgers remain perennially popular for their versatility and broad appeal. Experts recommend using mince with at least 20% fat content for juicier results.
