Simple grilling recipes perfect for everyday meals, featuring chicken, veggies, salmon, and pork chops for a special charred flavor in your daily cooking.
Everyday Grilling Recipes
Grilling isn't just for the weekends or special occasions; it's a fantastic way to make any meal special, providing a delicious charred flavor that oven-cooking just can't match. Whether you're hosting a casual dinner for your family or simply want to enjoy the outdoors while cooking, having a set of go-to grilling recipes can make your daily meal prep both fun and flavorful.
From succulent meats to fresh vegetables, there are endless possibilities when it comes to grilling. The following everyday grilling recipes offer a variety of options that are both easy to prepare and delightful to eat, ensuring that you can enjoy the pleasures of grilling any day of the week.
Additives
Using spices to enhance the flavor of grilled corn is a common practice in Southern American cuisine, especially in Cajun cooking from Louisiana.
Grilling shrimp is a method derived from coastal regions worldwide, where seafood plays a critical role in the diet. It’s a healthy and refreshing meal, ideal for a quick lunch or a light dinner.
The tradition of making fruit cakes dates back to ancient Rome, but the version we know today evolved in Europe in the Middle Ages. This is a rich, dense cake full of dried fruits, nuts, and spices, often soaked in liquor.
Cajun-Spiced Grilled Corn
Cajun-Spiced Grilled Corn turns a backyard BBQ into a fiery feast! Each ear of corn is slathered in melted butter and dusted with a homemade blend of Cajun spices, delivering a smoky, slightly spicy kick that pairs perfectly with the corn's natural sweetness. Finished with a sprinkle of Cotija cheese, this dish is an easy way to spice up your summer grill outs.
Ingredients:
- 8 tablespoons (1 stick) salted butter
- 8 ears fresh corn, husks removed
- 1 tablespoon Cajun seasoning, homemade or store-bought
For garnish
- ¼ cup Cotija cheese
- ¼ cup finely chopped cilantro
Grilled Shrimp Salad
Grilled Shrimp Salad is your ticket to a light, flavorful meal! Juicy, spiced shrimp meet charred peppers and onions on a bed of crisp romaine, bursting with fresh veggies and tangy cilantro vinaigrette. Sprinkled with Cotija cheese, this salad is a quick, nutritious choice that's perfect for a delicious weeknight dinner or a hearty lunch the next day.
Ingredients:
For the cilantro vinaigrette
- 1 lime, juiced
- 2 tablespoons minced cilantro
- 1 teaspoon Dijon mustard
- 1 tablespoon sugar
- ⅓ cup olive oil
- Kosher salt, to taste
- Black pepper, to taste
- For the grilled vegetables
- 1 red bell pepper, seeded and quartered
- 1 green bell pepper, seeded and quartered
- ½ red onion, cut into quarters
- 1 jalapeno, halved (remove seeds for less heat)
- 1 tablespoon olive oil
- Kosher salt, to taste
- Black pepper, to taste
Grilled shrimp
- 1 pound shrimp (25-30 count), peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For the salad
- 2 heads romaine lettuce, chopped
- 1 cup frozen sweet corn, thawed
- 1 cup cherry tomatoes, quartered
- 1 avocado, pitted and chopped
- 4 scallions, thinly sliced
- 4-6 ounces Cotija cheese
Grilled Vegetables
Quick to make, they're the star whether served as a colorful side or as a vibrant, wholesome main. Peppers char to sweetness, mushrooms offer a meaty chew, corn snaps with each bite, while squash softens delightfully. Skewered together, these veggies get a beautiful char and taste even better drizzled with zesty dressings or dipped in tangy sauces.
Ingredients:
- Cooking spray, for the grill
- 1 yellow squash, cut into rounds
- 1 zucchini, cut into rounds
- 8 ounces cremini mushrooms, stemmed
- 1 small red onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 ear fresh corn, cut into 1-inch rounds
- Extra virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
Sauce and dressing options
- Tzatziki
- Pesto
- Greek Dressing
Greek Chicken Souvlaki Skewers
These skewers are all about simple ingredients turned extraordinary, thanks to a garlicky herb-lemon marinade. Quickly prepped, you can leave them to soak in the flavors overnight, then grill them in just 15 minutes. Perfect for sunny picnics or a no-fuss dinner, they're tender, aromatic, and pair like a dream with cool, creamy Tzatziki.
Ingredients:
For the souvlaki marinade:
- 1 cup water
- 3 cloves garlic, crushed
- ½ cup fresh parsley, chopped
- ⅓ cup fresh dill
- 1 tablespoon honey (or granulated sugar)
- 1 teaspoon salt
- half a lemon, sliced
- 3 bay leaves
For the chicken skewers:
- 2 pounds chicken breast (approximately 5-6 chicken breasts), cut into 1 to 2-inch cubes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ tablespoon Italiano seasoning (optional)
- 1 tablespoon olive oil
- tzatziki sauce (for serving)
Garlic Shrimp Skewers
This dish isn't just tasty; it's packed with vitamins and minerals, making each bite both healthy and fun to eat. Soak them in a garlicky, herby marinade, thread on skewers, and grill to smoky perfection. They're fast and fuss-free for a busy night but fancy enough to wow a party.
Ingredients:
- 1 lb. large white shrimp (about 24 pcs), peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons garlic, minced
- 1 tablespoon lemon juice
- ½ tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Grilled Eggplant
Grilled Eggplant shines as a summer favorite, turning up the flavor with simple seasoning. Salting slices beforehand ensures they're perfectly seasoned, while leaving the skin on helps hold everything together on the grill. Served alongside a zesty marinara or by itself, grilled eggplant is a tender, delicious side that's effortlessly impressive.
Ingredients:
- 2 large eggplant, about (2 ½-3 pounds)
- 2 tsp. kosher salt
- ¼ c. olive oil
- 1 tsp. freshly ground black pepper
- Chopped fresh parsley, for sprinkling
- Marinara sauce, to serve
Chicken Drumsticks with Grilled Peach Salad
The blend of fresh arugula, tangy feta, and a dressing zinged with tarragon turns this dish into a fresh, flavorful feast. It combines juicy, marinated chicken legs with the unexpected charm of grilled peaches for a pop of sweetness, making every bite a delightful surprise.
Ingredients:
- ½ c. white balsamic vinegar
- ½ c. olive oil, plus more for brushing
- 2 tsp. sugar
- 1 tsp. garlic powder
- 1 shallot, minced
- ⅓ c. fresh tarragon, finely chopped, plus 1 tablespoon whole leaves
- 3 tsp. kosher salt, plus more to taste
- 1 ½ tsp. black pepper, plus more to taste
- 12 chicken drumsticks (about 3 pounds)
- 5 ripe peaches, halved and pitted
- 3 c. arugula
- ¾ c. crumbled feta cheese (about 3 ½ oz.)
Grilled Teriyaki Cauliflower Steaks
These "steaks" get their robust flavor from a sweet and savory teriyaki glaze, featuring brown sugar and soy, which caramelizes beautifully on the grill. The dish is finished with a sprinkle of scallions and sesame seeds for extra appeal. Not just tasty, they're also a cinch to prepare—making them an ideal choice for busy evenings or stylish gatherings.
Ingredients:
- ½ c. reduced-sodium soy sauce
- 3 cloves garlic, grated
- 2 Tbsp. unseasoned rice wine vinegar
- 2 tsp. grated peeled ginger
- 1 tsp. toasted sesame oil
- 1 large head cauliflower
- 2 Tbsp. cornstarch
- ⅓ c. light brown sugar
- Neutral oil, for grill
- ¼ tsp. kosher salt
- 2 scallions, thinly sliced
- 2 Tbsp. toasted sesame seeds
Grilled Chicken Orzo Salad With Avocado
Tossed in cilantro lime vinaigrette, it bursts with flavor, featuring grilled, smoky chicken, creamy avocado, and a mix of scallions and herbs. This versatile dish shines whether served warm or chilled, and it's a hit for its simple preparation and possibilities as a meal prep star.
Ingredients:
- 16 ounces orzo, cooked
- 2 boneless, skinless chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- kosher salt and pepper
- 4 green onions, thinly sliced
- 1 handful fresh cilantro
- 1 avocado, cubed
- cilantro lime vinaigrette
- 3 tablespoons freshly squeezed lime juice
- 1 ½ tablespoons honey
- ¼ cup fresh cilantro
- 2 garlic cloves, minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- pinch crushed red pepper flakes
- ⅓ cup extra virgin olive oil
Grilled Vegetables
From sweet bell peppers that soften under a smoky sear to crispy green beans with a hint of char, these garden treasures are vibrant and versatile. They’re easy to master—whether they take the grill’s center stage or complement the main course. Simply season, grill until tender, and drizzle with balsamic for a finishing touch that brings out their natural zest.
Ingredients:
- 2 whole green or yellow zucchini, sliced thick on a bias
- 1 whole White or Red Onion, sliced in ½ inch thick slices
- 1 whole red pepper, cut in thirds (or halved lengthwise)
- 1 whole yellow pepper, cut in thirds (or halved lengthwise)
- 1 bunch broccolini
- 1 bunch asparagus
- 2 large portabello mushrooms, caps cleaned and gills removed
- ¼ cup extra virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
- 1 tablespoon aged balsamic dressing, optional
- 1 teaspoon finishing salt, optional
