12 Best Grilling Recipes Everyone Will Love

There’s something almost magical about the sound of food hitting a hot grill. That sizzle? It’s the universal signal that summer has officially started. Whether you’re a grill master or just learning to hold the tongs, these 12 family-friendly grilling recipes will have everyone racing to the backyard table.

From sticky-sweet chicken skewers to charred corn that tastes like sunshine, every recipe here is easy, kid-approved, and packed with bold flavor. Think of this as your all-in-one summer BBQ playbook — as reliable as our beloved Baked BBQ Chicken Thighs but with the added thrill of open flame! Ready to make some delicious memories?

What Are Grilling Recipes?

Ever wonder why grilled food just tastes better? There’s actually science behind it — high heat transforms simple ingredients into something smoky, caramelized, and completely craveable. Grilling recipes are dishes cooked over direct heat on a gas, charcoal, or outdoor griddle grill. As the old saying goes, “the way to a man’s heart is through his stomach” — and honestly, a perfectly grilled meal gets you there faster than anything else.

The best part? Most grilling recipes require minimal prep, which means more time laughing with the kids and less time stuck in the kitchen. So what are you waiting for? Let’s fire it up!

Why You’ll Love These Grilling Recipes

The Main Highlight Every single recipe in this roundup delivers that gorgeous char, smoky aroma, and juicy bite that you simply cannot recreate indoors. Grilling locks in natural flavors and adds a depth that even the best stovetop can’t match. There’s a reason grilled food always disappears first at any cookout!

Budget-Friendly Cooking Grilling at home saves serious money compared to dining out. Chicken thighs, ground beef, corn on the cob, and seasonal vegetables are all incredibly affordable — especially in summer when produce prices drop. You can feed a family of six for a fraction of restaurant costs, and everyone eats better.

Flavors the Whole Family Loves From a honey-garlic glaze to a zesty mango salsa, these recipes use simple pantry staples to create bold, restaurant-quality results. Every recipe is customizable, so picky eaters and adventurous foodies can both be happy at the same table. If you love these, don’t miss our Easy Sheet Pan Dinners for nights when grilling isn’t an option!

How to Make These Grilling Recipes

Quick Overview

These 12 recipes range from quick 10-minute grills to flavor-building showstoppers worth every extra minute. Each one is designed with families in mind — simple steps, easy-to-find ingredients, and results that have everyone asking for seconds.

Difficulty: Beginner to Intermediate
Prep Time: 10–30 minutes (varies per recipe)
Cook Time: 8–25 minutes (varies per recipe)
Serves: 4–6 per recipe
Tools Needed: Gas or charcoal grill, tongs, meat thermometer, foil, skewers

Recipe 1: Honey Garlic Chicken Skewers

Key Ingredients for Honey Garlic Chicken Skewers

1.5 lbs boneless chicken thighs, cut into 1-inch cubes
3 tablespoons honey
3 tablespoons soy sauce
4 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
Wooden or metal skewers

Step-by-Step Instructions

Step 1 – Make the Marinade: Whisk together honey, soy sauce, minced garlic, olive oil, and smoked paprika in a bowl until fully combined.

Step 2 – Marinate: Add chicken cubes, toss to coat well, cover, and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).

Step 3 – Prep Skewers: Soak wooden skewers in water for 20 minutes. Thread chicken on, leaving small gaps between pieces.

Step 4 – Grill: Preheat grill to medium-high (around 400°F). Grill 4–5 minutes per side until internal temperature reaches 165°F.

Step 5 – Serve: Rest 2 minutes. Drizzle with extra cooked marinade, sprinkle sesame seeds and sliced green onions on top.

Recipe 2: Classic Juicy Cheeseburgers

Key Ingredients for Classic Juicy Cheeseburgers

1.5 lbs ground beef (80/20 blend)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
4 slices cheddar or American cheese
4 brioche buns, toasted
Lettuce, tomato, pickles, ketchup, mustard for serving

Step-by-Step Instructions

Step 1 – Form Patties: Gently mix ground beef with seasonings. Form into 4 equal patties, ¾ inch thick. Press a small indent in the center to prevent puffing during cooking.

Step 2 – Preheat Grill: Heat to medium-high (400–450°F). Lightly oil the grates.

Step 3 – Grill: Cook 3–4 minutes per side. Never press down with a spatula — that squeezes out all the precious juices!

Step 4 – Add Cheese: Place a cheese slice on top during the last minute. Close the lid briefly to melt.

Step 5 – Assemble: Layer on toasted buns with all your favorite toppings. Serve immediately while hot.

Recipe 3: BBQ Grilled Corn on the Cob

Key Ingredients for BBQ Grilled Corn

6 ears of corn, husks on
3 tablespoons butter, softened
1 teaspoon chili powder
1 teaspoon garlic powder
Salt and pepper to taste
Fresh lime wedges for serving

Step-by-Step Instructions

Step 1 – Soak: Place unhusked corn in a bucket of cold water for 15–20 minutes. This prevents husks from burning too fast.

Step 2 – Prep Butter: Mix softened butter with chili powder, garlic powder, salt, and pepper. Set aside.

Step 3 – Grill: Place soaked corn (husks still on) directly on the grill over medium heat. Grill 15–20 minutes, turning every 5 minutes, until husks are charred and corn is tender.

Step 4 – Peel and Butter: Carefully peel back husks (they’re hot!). Rub seasoned butter all over immediately.

Step 5 – Serve: Squeeze fresh lime over the top. Kids absolutely love this one — it’s always the first thing that disappears!

Recipe 4: Grilled Lemon Herb Salmon in Foil

Key Ingredients for Grilled Lemon Herb Salmon

4 salmon fillets (about 6 oz each)
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 tablespoons fresh dill or parsley, chopped
Salt and pepper to taste
Lemon slices for garnish

Step-by-Step Instructions

Step 1 – Prep Foil Packets: Cut four large pieces of aluminum foil. Drizzle a little olive oil in the center of each.

Step 2 – Season Salmon: Place one fillet on each foil piece. Drizzle with lemon juice and remaining olive oil. Top with garlic, herbs, salt, and pepper.

Step 3 – Seal: Fold foil up and crimp edges tightly to create sealed packets.

Step 4 – Grill: Place packets on the grill over medium heat. Grill 12–15 minutes until salmon flakes easily with a fork.

Step 5 – Serve: Open packets carefully — hot steam will escape. Transfer to plates and garnish with lemon slices.

Recipe 5: Grilled Veggie Kabobs

Key Ingredients for Grilled Veggie Kabobs

1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 zucchini, sliced into rounds
1 red onion, cut into wedges
1 cup whole mushrooms
3 tablespoons olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste

Step-by-Step Instructions

Step 1 – Prep: Wash and cut all vegetables into similarly sized pieces for even cooking.

Step 2 – Season: Toss everything in olive oil, Italian seasoning, salt, and pepper until well coated.

Step 3 – Skewer: Thread vegetables onto skewers, alternating colors and types for a beautiful, colorful presentation. Let the kids help with this part!

Step 4 – Grill: Grill on medium-high for 8–10 minutes, turning every 2–3 minutes, until tender and nicely charred.

Step 5 – Serve: Remove from skewers and serve as a side, or stuff into warm pita bread for a complete meatless meal.

Recipe 6: Teriyaki Pineapple Chicken Burgers

Key Ingredients for Teriyaki Pineapple Chicken Burgers

1.5 lbs ground chicken
3 tablespoons teriyaki sauce
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
Salt and pepper to taste
4 pineapple rings (fresh or canned in juice, not syrup)
4 burger buns, toasted
Shredded carrots and lettuce for topping

Step-by-Step Instructions

Step 1 – Make Patties: Combine ground chicken with teriyaki sauce, ginger, garlic, salt, and pepper. Form into 4 patties. Chill 15 minutes so they hold their shape on the grill.

Step 2 – Grill Patties: On medium-high heat, grill 5–6 minutes per side. Ground chicken dries out fast — don’t overcook! Internal temp should hit 165°F.

Step 3 – Grill Pineapple: In the last 2–3 minutes, grill pineapple rings 1–2 minutes per side until beautifully caramelized.

Step 4 – Assemble: Place patty on bun, top with grilled pineapple, shredded carrots, and lettuce.

Step 5 – Serve: The sweet-savory combo is a total kid-pleaser. Drizzle extra teriyaki sauce on top for even more flavor.

Recipe 7: Smoky Grilled Baby Back Ribs

Key Ingredients for Baby Back Ribs

2 racks baby back ribs (about 2 lbs each)
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
Salt and pepper to taste
1 cup halal BBQ sauce

Step-by-Step Instructions

Step 1 – Remove Membrane: Slide a knife under the thin membrane on the back of each rack and pull it off. This single step makes ribs dramatically more tender.

Step 2 – Apply Dry Rub: Mix all spices together. Rub generously over both racks on all sides. Rest 30 minutes at room temperature or overnight in the fridge for best results.

Step 3 – Indirect Heat: Set up the grill for indirect cooking — one side on medium heat, one side off. Place ribs on the cool side, bone-side down. Close the lid and cook at 300°F for 1.5–2 hours.

Step 4 – Sauce and Sear: In the final 15 minutes, brush ribs generously with BBQ sauce and move briefly over direct heat for a sticky, caramelized finish.

Step 5 – Rest and Slice: Rest 10 minutes before slicing into individual ribs. Serve with extra sauce on the side — and plenty of napkins!

Recipe 8: Grilled Shrimp Skewers with Garlic Butter

Key Ingredients for Garlic Butter Shrimp Skewers

1.5 lbs large shrimp, peeled and deveined
4 tablespoons butter, melted
4 cloves garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley, chopped
Salt, pepper, and a pinch of red pepper flakes
Skewers

Step-by-Step Instructions

Step 1 – Make Garlic Butter: Combine melted butter, garlic, lemon juice, parsley, and seasonings in a small bowl.

Step 2 – Coat Shrimp: Toss shrimp in half of the garlic butter. Marinate 15–20 minutes.

Step 3 – Skewer: Thread 2–3 shrimp per skewer for easy flipping.

Step 4 – Grill: On medium-high heat, grill 2–3 minutes per side. Shrimp cook incredibly fast — they’re done when pink and opaque all the way through.

Step 5 – Finish: Brush with remaining garlic butter immediately after removing from the grill. Serve with crusty bread or over fluffy white rice.

Recipe 9: Grilled BBQ Chicken Breasts

Key Ingredients for Grilled BBQ Chicken Breasts

4 boneless, skinless chicken breasts
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon cumin
Salt and pepper to taste
¾ cup halal BBQ sauce

Step-by-Step Instructions

Step 1 – Pound Even: Place chicken between plastic wrap and pound to an even ½-inch thickness. This is the single most important step for juicy chicken that cooks evenly.

Step 2 – Season: Coat chicken with olive oil and all spices on both sides.

Step 3 – Grill: On medium-high heat, grill 5–6 minutes per side. Brush generously with BBQ sauce on both sides during the last 2 minutes.

Step 4 – Check Temp: Pull off the grill at 165°F internal temperature. Let rest 5 minutes before slicing.

Step 5 – Serve: Slice and serve with coleslaw, grilled corn, and extra sauce on the side. A complete, satisfying summer meal!

Recipe 10: Grilled Sweet Potato Rounds

Key Ingredients for Grilled Sweet Potato Rounds

3 large sweet potatoes, sliced into ½-inch rounds
3 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon cumin
½ teaspoon garlic powder
Salt and pepper to taste
Honey for drizzling

Step-by-Step Instructions

Step 1 – Parboil: Boil sweet potato rounds 5 minutes. Drain and pat completely dry. This gives them a head start without making them mushy.

Step 2 – Season: Toss with olive oil, cinnamon, cumin, garlic powder, salt, and pepper until every round is well coated.

Step 3 – Grill: On medium heat, grill 3–4 minutes per side until charred with grill marks and tender all the way through.

Step 4 – Drizzle: Remove from grill and drizzle with honey while still warm.

Step 5 – Serve: Even picky kids who claim to hate sweet potatoes always come back for more of these!

Recipe 11: Grilled Chicken Tacos with Mango Salsa

Key Ingredients for Grilled Chicken Tacos

For the chicken:

1.5 lbs chicken thighs
2 tablespoons olive oil
1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder
Salt and pepper to taste

For the mango salsa:

1 large ripe mango, diced
½ red onion, finely diced
½ cup fresh cilantro, chopped
1 jalapeño, seeded and minced
2 tablespoons lime juice
Salt to taste

For serving: Small flour or corn tortillas

Step-by-Step Instructions

Step 1 – Season Chicken: Coat thighs with olive oil and all spices. Rest 20 minutes.

Step 2 – Make Salsa: Combine all salsa ingredients. Taste, adjust lime and salt. Refrigerate until ready.

Step 3 – Grill Chicken: On medium-high, grill 5–6 minutes per side until cooked through (165°F internally).

Step 4 – Rest and Slice: Rest 5 minutes, then slice or roughly chop the chicken.

Step 5 – Assemble: Warm tortillas briefly on the grill. Fill with chicken and pile on the mango salsa. The fresh, fruity topping is an absolute game-changer — even kids who are skeptical of “fancy” toppings end up loving it.

Recipe 12: Grilled Peaches with Honey and Cinnamon (Dessert!)

Key Ingredients for Grilled Peaches

4 ripe but firm peaches, halved and pitted
2 tablespoons butter, melted
1 tablespoon honey, plus more for drizzling
½ teaspoon cinnamon
Vanilla ice cream or Greek yogurt for serving
Crushed graham crackers (optional)

Step-by-Step Instructions

Step 1 – Prep: Halve and pit peaches. Brush cut sides generously with melted butter.

Step 2 – Season: Mix honey and cinnamon together. Brush over the cut surface of each peach.

Step 3 – Grill: Place peaches cut-side down on a medium-hot grill. Grill 4–5 minutes undisturbed until you see beautiful grill marks and the flesh has softened slightly.

Step 4 – Flip: Turn peaches and grill the skin side 2–3 more minutes.

Step 5 – Serve: Plate each peach half, top with vanilla ice cream or Greek yogurt, drizzle extra honey, and sprinkle crushed graham crackers. This is pure summer on a plate — and it’s always met with absolute delight by kids and adults alike.

Nutrition Information (Approximate Per Serving)

Nutrient	Amount Per Serving
Calories	280–420 kcal
Protein	25–35g
Total Fat	10–18g
Saturated Fat	2–5g
Carbohydrates	15–30g
Dietary Fiber	2–5g
Sugar	5–12g
Sodium	400–700mg

Values are approximate and vary by recipe. Calculated for standard serving sizes.

What to Serve These Grilling Recipes With

A great BBQ spread is all about balance. Here are crowd-pleasing sides and pairings that work beautifully with any recipe above:

Classic Comfort Sides: Creamy coleslaw, potato salad, baked beans, macaroni salad, or grilled corn from Recipe 3 — all timeless and always welcome.

Fresh & Light: A simple cucumber-tomato salad, cold watermelon slices, a mixed green salad with lemon vinaigrette, or a refreshing fruit platter.

Bread & Carbs: Toasted brioche buns, warm pita, fluffy white rice, or buttered dinner rolls to soak up all those sauces.

Drinks: Fresh-squeezed lemonade, mango lassi, sparkling water with mint and lime, or a big pitcher of homemade iced tea. Cold, sweet drinks make the whole cookout feel like a proper celebration.

Dessert: After grilling dinner, finish with Recipe 12 — those grilled peaches are the perfect sweet ending. Or keep it simple with a cookie platter for the little ones.

Top Tips for Perfecting Your Grilling Recipes

Always Preheat Your Grill Give your grill at least 10–15 minutes to fully heat before adding food. A properly preheated grill creates that gorgeous sear, prevents sticking, and ensures even cooking the moment food touches the grate.

Use a Meat Thermometer Every Single Time Guessing doneness is the number one grilling mistake home cooks make. A simple instant-read thermometer removes all guesswork. Chicken is safe at 165°F, beef burgers at 160°F, pork at 145°F, and fish at 145°F.

Don’t Overcrowd the Grill Crowded grates trap steam and prevent that beautiful char. Cook in batches and keep finished items warm in a covered foil pan in a low oven (200°F) while the rest cooks.

Marinate for Flavor AND Tenderness Even a 30-minute marinade transforms lean proteins. For tougher cuts, marinate overnight. Always marinate in the refrigerator, never on the counter.

Let It Rest! This step is chronically skipped, and it matters enormously. Resting meat for 5–10 minutes after grilling allows the internal juices to redistribute. Cut too soon and all that flavorful moisture runs right onto your cutting board instead of into every bite.

Set Up Two Heat Zones Heat one side of your grill to high and leave the other on low or off. Sear over high heat, then move food to the cooler side to finish cooking gently without burning. This is especially valuable for thicker cuts like ribs and chicken breasts.

Tips for Avoiding Common Grilling Mistakes

Starting with a Dirty Grill: Built-up residue causes sticking and bitter flavor. Brush grates clean while warm before and after every use.

Pressing Down on Burgers: That satisfying sizzle when you press? That’s your juices hitting the fire — and leaving your burger. Keep hands off the spatula once the patty is on the grill.

Constant Flipping: Flipping every 30 seconds prevents searing and proper crust development. Flip only once for most recipes and let the grill do its job.

Using Cold Meat Straight from the Fridge: Cold meat hits the grill unevenly. Let proteins sit at room temperature for 15–20 minutes before grilling.

Forgetting Carryover Cooking: Food continues cooking 5–8°F after it comes off the grill. Pull proteins off slightly before your target temperature and rest them — they’ll arrive at perfection on their own.

Skipping the Oil on Grates: Spray or wipe grates with oil just before adding food. This is different from oiling the food itself, and both steps together ensure nothing sticks.

Storing and Reheating Tips

Refrigerator: Cool all grilled items to room temperature within 2 hours of cooking. Store in airtight containers. Most grilled proteins stay fresh 3–4 days; grilled vegetables last 3–5 days.

Freezer: Grilled chicken, burgers, and ribs freeze well for up to 3 months. Wrap individually in plastic wrap, then place in labeled freezer bags. Shrimp and fish are best fresh but can freeze up to 1 month.

Reheating: The best method is wrapping in foil with a small splash of broth or water and warming in a 325°F oven until heated through. For a quicker option, microwave in 30-second intervals covered with a damp paper towel to retain moisture.

Pro Reheating Tip: Always add a fresh drizzle of sauce or a squeeze of lemon after reheating to revive moisture and flavor. It makes leftovers taste almost as good as fresh off the grill.

Grilled Peaches: Best enjoyed fresh, but leftovers are surprisingly wonderful served cold over morning yogurt or oatmeal the next day.

Frequently Asked Questions

What are the easiest grilling recipes for beginners? Grilled corn on the cob, chicken skewers, and veggie kabobs are perfect starting points. They require minimal prep, cook quickly, and are very forgiving. Build your confidence here before moving on to ribs.

How do I keep grilled chicken from drying out? Pound it to even thickness, marinate for at least 30 minutes, avoid cooking past 165°F, and always rest before slicing. Using chicken thighs instead of breasts also gives you significantly more natural moisture.

Can I make these recipes indoors? Absolutely! A cast-iron grill pan on the stovetop creates wonderful char and grill marks. A broiler set to high also works well. The smoky outdoor flavor won’t be identical, but every recipe adapts beautifully to indoor cooking.

How long should I marinate meat before grilling? At minimum: 30 minutes for chicken and shrimp, 1–2 hours for burgers and thin steaks, and overnight for ribs and thick cuts. Beyond 24 hours, acids in marinades can start to break down protein texture — so don’t over-marinate.

What’s the best grill temperature for chicken? Medium-high heat around 375–400°F is ideal. Hot enough to create a proper sear and char, but not so hot that the outside burns before the inside cooks through.

Are grilled meals healthy for kids? Yes! Grilling is actually one of the healthiest cooking methods since it requires little added fat, and excess fat naturally drips away from the food during cooking. Pairing grilled proteins with colorful vegetables keeps meals balanced and genuinely nutritious.

How do I prevent food from sticking to the grill? Preheat the grill fully, oil the grates just before adding food, pat proteins dry before grilling, and don’t try to move food too soon — properly seared food releases naturally from the grate when it’s ready.

Can I prep grilling recipes ahead of time? Absolutely! Marinate meat the night before, make sauces and salsas up to 3 days ahead, pre-cut vegetables, and pre-form burger patties. Day-of cooking becomes a relaxed, enjoyable experience instead of a stressful rush.

What’s the difference between direct and indirect grilling? Direct heat means cooking right over the flame — perfect for quick items like shrimp, burgers, and vegetables. Indirect heat means placing food away from the flame — essential for larger cuts like ribs and whole chicken pieces that need longer cooking without burning on the outside.

How do I grill fruit without it falling apart? Use ripe but firm fruit, cut into large pieces, brush with butter or oil, and grill over medium heat for just a few minutes. Don’t move it around — let it caramelize undisturbed. Peaches, pineapple, and mango all grill beautifully!