21 Grill Recipes for Backyard Plates and Cooked-Out Days

After a few hot days, the grill can sound better than another round at the stove. Pick one plate by what you feel like eating, whether that means a main, a side, or something sweet. You can serve it outside, bring it back to the table, or keep it casual with whatever else is already on the menu.

Grilled Cheese Burritos

Crisp grill ridges and a molten center give Grilled Cheese Burritos the kind of heft that works as a full backyard dinner. The 35-minute recipe makes six, with seasoned ground beef, Monterey Jack, Mexican rice, salsa, and sour cream tucked into flour tortillas. A final turn on a hot griddle seals the seam and browns the outside. Wrap each burrito in foil for game day, a casual patio meal, or a late dinner that needs very little plating.
Get the Recipe: Grilled Cheese Burritos

Juicy Grilled Hot Dogs

Deep grill marks and lightly toasted buns make Juicy Grilled Hot Dogs more appealing than a rushed stovetop version. Six servings come together in 16 minutes using hot dogs, buns, ketchup, mustard, and fried onions, with room for any extra toppings already in the refrigerator. Turn the hot dogs often so the skins brown without splitting. Set out the condiments and let everyone build their own during a quick cookout lunch or an easy backyard dinner.
Get the Recipe: Juicy Grilled Hot Dogs

Grilled Pork Chops

Bronzed edges and a savory-sweet glaze help Grilled Pork Chops stay interesting from the first slice to the last. Four bone-in chops are ready in 25 minutes after coating them with olive oil, soy sauce, brown sugar or honey, Dijon mustard, garlic, and black pepper. The one-inch thickness gives the meat enough time to brown before drying out. Pair them with grilled corn, asparagus, or a cool salad when dinner needs a sturdy main without a long cooking session.
Get the Recipe: Grilled Pork Chops

Grilled Lobster Tail

Split shells and buttery meat give Grilled Lobster Tail a polished look without a long list of steps. The 20-minute recipe serves two and brushes the lobster with melted butter, garlic, lemon juice, smoked paprika, parsley, and basil. Cooking the tails cut-side down first helps the surface pick up color before the butter is added again. Serve them with grilled asparagus or foil-packet potatoes for a small backyard dinner that still looks special on the plate.
Get the Recipe: Grilled Lobster Tail

Caramelized Grilled Pineapple

Dark caramel lines across juicy rings make Caramelized Grilled Pineapple an easy finish after heavier backyard food. Ten pineapple slices cook in 20 minutes with brown sugar, dark rum, flaky sea salt, and mint, producing four servings. The sugar browns against the hot grates while the salt keeps the fruit from tasting flat. Bring it out beside grilled pork, spoon it over ice cream, or serve the warm rings on their own after burgers and hot dogs.
Get the Recipe: Caramelized Grilled Pineapple

Grilled Veggie Kabobs

Bright char and a mix of shapes make Grilled Veggie Kabobs useful when the plate needs more than one vegetable. The 40-minute recipe serves four, combining zucchini, red onion, mushrooms, green bell pepper, and eggplant with a lemon, basil, parsley, garlic, Dijon, and red wine vinegar dressing. Large pieces stay firm enough to turn on the grill without slipping apart. Serve the skewers beside chicken or steak, or add bread and a dip for a lighter backyard meal.
Get the Recipe: Grilled Veggie Kabobs

Garlic Butter Steak and Potatoes Foil Packet

A burst of garlicky steam escapes when Garlic Butter Steak and Potatoes Foil Packet is opened at the table. Four packets cook in 45 minutes with cubed sirloin, quartered baby potatoes, pearl onions, melted butter, Italian seasoning, garlic powder, and parsley. Everything cooks together, so the juices from the steak season the potatoes as they soften. Hand out the packets with forks for a patio dinner that keeps both serving dishes and cleanup to a minimum.
Get the Recipe: Garlic Butter Steak and Potatoes Foil Packet

Grilled Peaches

Juicy centers and browned cut sides give Grilled Peaches enough contrast to stand alone as dessert. Six servings are ready in 11 minutes with firm ripe peaches, butter, brown sugar, cinnamon, optional golden rum, salt, and lemon juice. The sauce melts into the warm fruit while the grill adds a light smoky edge. Add a scoop of ice cream just before serving, or place the peach halves on a platter for an uncomplicated ending to a backyard meal.
Get the Recipe: Grilled Peaches

Charred Grilled Asparagus

Smoky blistered tips give Charred Grilled Asparagus more character than a plain steamed side. One pound of thick asparagus becomes four servings in 10 minutes with olive oil, salt, black pepper, and lemon. The thicker spears hold up well over high heat and are easier to turn without overcooking. Finish with lemon juice and wedges, then serve beside lobster, pork chops, chicken, or any main that leaves a narrow strip of space on the grill.
Get the Recipe: Charred Grilled Asparagus

Grilled Thai Chicken Skewers

Aromatic smoke carries ginger, lemongrass, and curry through Grilled Thai Chicken Skewers before they reach the plate. The 65-minute recipe serves four, using boneless chicken thighs, garlic, red curry paste, lime, sesame oil, and fish sauce, plus a peanut and Sriracha dipping sauce. Most of the time goes to preparation and marinating, while the skewers cook in 20 minutes. Add chopped peanuts and fresh herbs for a backyard dinner with more range than standard barbecue seasoning.
Get the Recipe: Grilled Thai Chicken Skewers

Grilled Shrimp

Lightly charred curls coated in lemon butter make Grilled Shrimp a quick option among heavier grill mains. One pound of peeled shrimp serves four in 20 minutes, with garlic, lemon juice, zest, olive oil, and fresh parsley, oregano, or dill in the sauce. Skewers keep the shrimp easy to flip and prevent small pieces from falling through the grates. Serve them over rice, slide them into tacos, or add them to a salad for a warm-weather dinner.
Get the Recipe: Grilled Shrimp

Copycat Smash Burger

Lacy browned edges and melted cheddar give Copycat Smash Burger its diner-style appeal. Four burgers are ready in 25 minutes using ground beef, cheddar, buns, lettuce, tomato, spicy mayo, and pickles. The patties are pressed thin against a very hot cast-iron surface, then the buns toast in the same pan. Cook them on a grill-safe griddle or skillet outdoors when the backyard menu needs burgers with more crust than a standard thick patty.
Get the Recipe: Copycat Smash Burger

Grilled Chicken Thighs

Juicy slices coated in a herb-heavy marinade make Grilled Chicken Thighs a dependable centerpiece for a mixed backyard plate. The 70-minute recipe serves four and combines boneless thighs with parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and oregano. Thirty minutes of marinating gives the herbs and vinegar time to season the meat before grilling. Slice the thighs for sandwiches and salads, or serve them whole with corn and grilled vegetables.
Get the Recipe: Grilled Chicken Thighs

Grilled Steak Pinwheels

Spiral slices reveal cheese and greens inside Grilled Steak Pinwheels, giving the platter a more striking shape than plain steak. The 35-minute recipe serves four with butterflied flank steak, nine slices of Emmental, two cups of spinach, olive oil, salt, and pepper. Rolling and slicing the steak creates individual portions that brown around the edges while the cheese softens inside. Serve the pinwheels with asparagus or a pasta salad when the cookout calls for a main worth carving.
Get the Recipe: Grilled Steak Pinwheels

Charred Grilled Chicken Kabobs

Alternating pieces of meat and vegetables give Charred Grilled Chicken Kabobs color across every skewer. Four servings come together in 30 minutes with chicken breast, red and green bell peppers, red onion, portobello mushrooms, garlic, olive oil, honey, and paprika. The honey helps the outside brown while the vegetables soften around the edges. Add rice, flatbread, or a simple salad for a backyard dinner that can move straight from the grill to individual plates.
Get the Recipe: Charred Grilled Chicken Kabobs

Grilled Chicken Sandwich

Stacked layers of smoky chicken, bacon, and cheddar make Grilled Chicken Sandwich substantial enough for dinner. The recipe serves four in 3 hours 20 minutes, with most of that time used to marinate chicken breasts in olive oil, lemon juice, garlic, thyme, and oregano. Sandwich rolls, tomato, lettuce, mayonnaise, and mustard complete each serving. Marinate the chicken earlier in the day, then grill and assemble when everyone is ready to eat outside.
Get the Recipe: Grilled Chicken Sandwich

Grilled Eggplant

Crosshatched grill marks and a tender center give Grilled Eggplant enough substance to share the plate with larger mains. Two eggplants make four servings in 25 minutes after brushing with olive oil, garlic, Italian seasoning, salt, and pepper. Thick slices hold their shape over the grates and pick up color without becoming difficult to turn. Finish with chopped parsley and serve beside steak or chicken, layer into sandwiches, or place on a platter with bread and sauce.
Get the Recipe: Grilled Eggplant

Fresh Pasta Salad with Grilled Veggies

Glossy pasta spirals and charred vegetables give Fresh Pasta Salad with Grilled Veggies enough body for a cookout side or light main. The 40-minute recipe serves four with cavatappi, zucchini, red bell pepper, red onion, black olives, cherry tomatoes, and a balsamic Dijon dressing. Lemon and dried basil keep the dressing bright around the pasta. Make it before the grill gets busy, then serve at room temperature beside burgers, chicken skewers, or grilled shrimp.
Get the Recipe: Fresh Pasta Salad with Grilled Veggies

Grilled Corn on the Cob

Charred kernels under a buttery coating make Grilled Corn on the Cob one of the easiest sides to pass around outdoors. Four cobs are ready in 25 minutes with vegetable oil, melted butter, Tajín, sea salt, lime, cilantro, and Cotija cheese. The seasoning clings to the warm corn while lime cuts through the butter. Serve each cob with extra napkins beside hot dogs, burgers, chicken, or steak when the plate needs something sweet, salty, and smoky.
Get the Recipe: Grilled Corn on the Cob

Whole Baked BBQ Chicken

Glossy barbecue skin and tender carved meat give Whole Baked BBQ Chicken the scale of a cookout centerpiece, even though it cooks in the oven. The 2-hour-10-minute recipe serves five with a five-pound chicken, BBQ sauce, chicken broth, butter, smoked paprika, chili powder, onion powder, and garlic powder. Basting builds the coating as the chicken roasts. Use it when the grill is crowded, then carry the carved pieces outside with corn, pasta salad, or vegetables.
Get the Recipe: Whole Baked BBQ Chicken

Charred Grilled Vegetables

A wide mix of colors and textures makes Charred Grilled Vegetables useful across nearly any backyard menu. Six servings cook in 35 minutes with zucchini, red onion, bell peppers, asparagus, portobello mushrooms, olive oil, balsamic vinegar, oregano, salt, and black pepper. Thick cuts keep the vegetables firm enough for the grates while still allowing browned edges to form. Pile them onto a large platter beside steak, chicken, seafood, or bread for easy passing around the table.
Get the Recipe: Charred Grilled Vegetables