23 Cookout Dishes for Backyard Plates and Casual Spreads

A backyard cookout usually needs a main dish, a side, and something people can snack on while the grill is going. You can pick a grilled main, a salad, or a tray of nachos depending on what is already on the table. Set one out with drinks, chips, and a few extra napkins, then let people fill their plates.

A close-up of a pulled chicken sandwich with sesame seed bun, shredded carrots, cabbage, and creamy sauce. — Pulled Pork Sliders. Photo credit: My Reliable Recipes.

Reverse Sear Steak

Sliced grilled steak topped with chopped garlic and sprigs of fresh rosemary on a plate. — Reverse Sear Steak. Photo credit: My Reliable Recipes.

Low oven heat gives Reverse Sear Steak an even pink center before a fast skillet finish builds the crust. One thick, two-inch ribeye or filet mignon makes two servings in 1 hour 5 minutes with oil, garlic, and fresh herbs. The steak roasts at 250°F for 45 to 60 minutes, rests, then sears for one to two minutes per side. Slice it across the grain and serve with cowboy caviar, potatoes, or salad.
Get the Recipe: Reverse Sear Steak

Cowboy Caviar

Close-up of a mixed salad with tomatoes, feta cheese, black beans, chickpeas, corn, cucumber, red onion, and parsley, being drizzled with dressing. — Cowboy Caviar. Photo credit: My Reliable Recipes.

Colorful vegetables make Cowboy Caviar a chilled cookout side with black beans, chickpeas, corn, peppers, cucumber, tomatoes, jalapeño, feta, and cilantro. Ten servings come together in 15 minutes with a lime, honey, cumin, and olive oil dressing. The chopped ingredients are tossed gently and can be served cold or at room temperature. Set the bowl beside tortilla chips, grilled meats, or rice bowls for an easy table filler.
Get the Recipe: Cowboy Caviar

Grilled Pork Chops

A grilled pork chop garnished with chopped parsley is served on a plate. — Grilled Pork Chops. Photo credit: Your Perfect Recipes.

Soy, Dijon, garlic, and brown sugar give Grilled Pork Chops a caramelized surface while the bone-in centers stay juicy. Four one-inch chops make four servings in 25 minutes after marinating for at least one hour. Each side sears over high heat for two minutes before the meat finishes over medium heat for another four to five minutes. Rest the chops for five minutes, then add corn, potatoes, or Greek salad to the plate.
Get the Recipe: Grilled Pork Chops

Baked Salmon

Cooked salmon fillet garnished with lemon slices and herbs, with a fork flaking the fish on a plate with sauce. — Baked Salmon. Photo credit: My Reliable Recipes.

Honey-orange glaze makes Baked Salmon a lighter backyard main with garlic, thyme, roasted citrus, and caramelized pan juices. One pound of salmon makes two servings in 25 minutes. The fish bakes at 400°F for 12 to 15 minutes until it flakes and reaches 145°F. Spoon the remaining glaze over each portion, then serve it with Greek salad, grilled vegetables, rice, or cowboy caviar.
Get the Recipe: Baked Salmon

Cajun Chicken Wings

Close-up of baked chicken wings coated in seasoning, garnished with chopped herbs, and resting on a parchment-lined baking sheet. — Cajun Chicken Wings. Photo credit: My Reliable Recipes.

Butter carries smoky spices across Cajun Chicken Wings, giving the oven-baked skin color and mild heat without frying. Twelve split wings make four servings in 50 minutes with Cajun seasoning, paprika, garlic powder, onion powder, and optional cayenne. The wings bake at 425°F for 35 to 40 minutes and are flipped halfway through. Add ranch or blue cheese, celery, carrots, and pickles for a snack tray that can also anchor a casual plate.
Get the Recipe: Cajun Chicken Wings

Steak Fajita Nachos

A tray of loaded nachos topped with sliced beef, red and green peppers, jalapeños, guacamole, sour cream, and lime wedges on the side. — Steak Fajita Nachos. Photo credit: My Reliable Recipes.

Loaded chips turn Steak Fajita Nachos into a shareable tray with flank steak, peppers, onions, Mexican cheese, and queso blanco. One pound of steak and a full bag of tortilla chips make six servings in 50 minutes. The beef and vegetables cook separately before the assembled nachos bake at 400°F for eight to 10 minutes. Finish them with tomatoes, jalapeño, sour cream, guacamole, lime, and cilantro immediately before serving.
Get the Recipe: Steak Fajita Nachos

Greek Chicken Kabobs

Grilled chicken skewers topped with a creamy white sauce and chopped herbs, served on a plate with sliced vegetables. — Greek Chicken Kabobs. Photo credit: My Reliable Recipes.

Yogurt marinade keeps Greek Chicken Kabobs tender with lemon, garlic, olive oil, vinegar, oregano, and paprika. Two pounds of chicken breast make six servings in 25 minutes after marinating for at least 30 minutes. The threaded pieces are grilled for 10 to 15 minutes and are turned for even browning. Add feta, parsley, tzatziki, pita, tomatoes, or cucumber salad when arranging the kabobs on a backyard platter.
Get the Recipe: Greek Chicken Kabobs

Grilled Shrimp

Lemon-herb butter coats Grilled Shrimp with garlic and fresh herbs while the skewers pick up lightly charred edges. One pound of peeled shrimp makes four servings in 20 minutes. The skewers cook over a grill heated to at least 400°F for four to five minutes per side and receive reserved sauce after cooking. Serve them with corn, rice, tacos, pasta, or salad once the grill is hot.
Get the Recipe: Grilled Shrimp

Street Corn Chicken Rice Bowl

A bowl of rice topped with grilled chicken, creamy sauce, sliced avocado, chopped cilantro, and red onion slices. — Street Corn Chicken Rice Bowl. Photo credit: My Reliable Recipes.

Creamy corn topping gives Street Corn Chicken Rice Bowl layers of seasoned chicken, rice, avocado, Cotija, cilantro, and lime. Four boneless chicken thighs and three cups of cooked rice make four servings in 40 minutes. The chicken marinates for 15 to 30 minutes and cooks for eight to 10 minutes per side while the corn chars separately. Arrange the components in individual bowls or set them out buffet-style for casual outdoor plates.
Get the Recipe: Street Corn Chicken Rice Bowl

Greek Salad

Cucumber and tomatoes give Greek Salad a crisp base with green pepper, red onion, olives, feta, and lemon vinaigrette. One large cucumber and two cups of grape tomatoes make six servings in 15 minutes. Red wine vinegar, garlic, oregano, lemon juice, and olive oil form the dressing before the vegetables are gently tossed. Keep the bowl chilled until serving, then place it beside pork chops, steak, shrimp, salmon, or sandwiches.
Get the Recipe: Greek Salad

Sheet Pan Nachos

Close-up of nachos topped with melted cheese, black beans, ground meat, guacamole, salsa, sour cream, and fresh cilantro. — Sheet Pan Nachos. Photo credit: Hungry Cooks Kitchen.

Seasoned beef makes Sheet Pan Nachos a fast shared plate with black beans, cheddar, jalapeño, salsa, sour cream, cilantro, and guacamole. One pound of ground beef and 12 ounces of tortilla chips make eight servings in 20 minutes. The beef cooks for seven to 10 minutes before the layered tray bakes at 400°F for six to eight minutes. Add the cold toppings after baking so the chips stay firm and the garnishes stay fresh.
Get the Recipe: Sheet Pan Nachos

Garlic Butter Steak and Potatoes Foil Packet

Chunks of cooked beef and roasted potatoes served in an open aluminum foil packet, garnished with herbs. — Garlic Butter Steak and Potatoes Foil Packet. Photo credit: Your Perfect Recipes.

Individual bundles make Garlic Butter Steak and Potatoes Foil Packet easy to portion beside salads and grilled vegetables. One and a half pounds of sirloin, one pound of baby potatoes, pearl onions, butter, garlic powder, and Italian seasoning make four servings in 45 minutes. The packets grill for 10 to 12 minutes per side, or bake for 25 to 30 minutes at 425°F. Open them carefully, then broil for three to four minutes when browned edges are wanted.
Get the Recipe: Garlic Butter Steak and Potatoes Foil Packet

BBQ Drumsticks

Juicy, crispy glazed chicken drumsticks with herbs and dipping sauce. — BBQ Drumsticks. Photo credit: Hungry Cooks Kitchen.

Sticky sauce coats BBQ Drumsticks after the chicken roasts long enough to brown and cook through. Ten to 12 drumsticks make four servings in 55 minutes with oil, barbecue sauce, and apple cider vinegar. The chicken bakes at 400°F for 25 to 30 minutes, receives the sauce, then returns for another 15 to 20 minutes. Broil for two to three minutes when darker edges are wanted, and serve with slaw, corn, or baked beans.
Get the Recipe: BBQ Drumsticks

Grilled Steak Pinwheels

Close-up of sliced stuffed beef roulade with visible layers of meat, cheese, and spinach on a wooden board. A glass of beer is blurred in the background. — Grilled Steak Pinwheels. Photo credit: Hungry Cooks Kitchen.

Rolled flank steak gives Grilled Steak Pinwheels visible layers of spinach and melted Emmental cheese in every slice. Two pounds of butterflied steak make four servings in 35 minutes. The filled meat is rolled, secured, cut into pinwheels, and grilled for four to five minutes per side. Rest the pieces for five minutes before serving them with potatoes, grilled vegetables, salad, or bread across a casual backyard table.
Get the Recipe: Grilled Steak Pinwheels

Baked Chicken Thighs

Roasted chicken thighs with sliced potatoes garnished with herbs. — Baked Chicken Thighs. Photo credit: My Reliable Recipes.

Roasted apples and potatoes make Baked Chicken Thighs a full pan with onion, garlic, rosemary, oregano, and pan juices. Six bone-in, skin-on thighs make six servings in 1 hour 15 minutes. The vegetables and fruit form the base before the chicken roasts at 400°F for about one hour. Carry the pan straight to the table and add a green salad or bread when the spread needs a simple side.
Get the Recipe: Baked Chicken Thighs

Smoky Bacon Pig Shots

Close-up of bacon-wrapped scallops secured with toothpicks, seasoned with spices, and cooked until golden and crispy. — Smoky Bacon Pig Shots. Photo credit: Hungry Cooks Kitchen.

Bacon-wrapped sausage forms the small cups in Smoky Bacon Pig Shots with cream cheese, barbecue spice, cheddar, and onion. Twelve bacon slices make six servings in 15 minutes. Each sausage round is wrapped, filled, topped with cheese, and baked at 350°F for 10 minutes. Secure the pieces with toothpicks and serve them warm on a tray with barbecue sauce, mustard, pickles, or cut vegetables nearby.
Get the Recipe: Smoky Bacon Pig Shots

Blackened Chicken Clubs

A grilled chicken sandwich with lettuce, tomato, bacon, and mayonnaise on toasted bread, served with potato chips on a white plate. — Blackened Chicken Clubs. Photo credit: Your Perfect Recipes.

Toasted Texas bread supports Blackened Chicken Clubs with seasoned chicken, bacon, Swiss cheese, tomato, lettuce, and lemon mayonnaise. Two chicken breasts are halved into four cutlets, producing four sandwiches in 30 minutes. The cutlets cook in a cast-iron skillet for five to seven minutes per side before the bread is butter-toasted. Assemble close to serving time, then offer chips, fries, slaw, cucumber slices, or pickles alongside the sandwiches.
Get the Recipe: Blackened Chicken Clubs

Golden Grilled Cheese

Close-up of two stacked grilled cheese sandwiches made with multigrain bread and melted cheese oozing out. — Golden Grilled Cheese. Photo credit: Hungry Cooks Kitchen.

Three-cheese filling gives Golden Grilled Cheese stretchy layers of mozzarella, cheddar, and Parmesan between buttered sourdough slices. Four slices of bread make two servings in 15 minutes. The sandwiches cook over medium-low heat for four to five minutes per side until the bread browns and the cheese melts. Cut them into halves or narrow strips, then serve with tomato soup, pickles, chips, salad, or other small bites.
Get the Recipe: Golden Grilled Cheese

Grilled Cheese Burritos

Three foil-wrapped burrito halves filled with ground meat, cheese, lettuce, and tomato are stacked on a pink plate. — Grilled Cheese Burritos. Photo credit: Your Perfect Recipes.

Golden tortillas wrap Grilled Cheese Burritos around seasoned beef, Mexican rice, Monterey Jack, sour cream, lettuce, and cilantro. One pound of ground beef and six large tortillas make six servings in 35 minutes. After the filling simmers with salsa, each rolled burrito cooks seam-side down on a hot griddle or cast-iron grill for one to two minutes per side. Wrap them in foil for transport and serve with salsa, corn salad, or sliced vegetables.
Get the Recipe: Grilled Cheese Burritos

Blackened Shrimp Salad with Creamy Avocado Dressing

A bowl of mixed salad with grilled shrimp, avocado, cherry tomatoes, lettuce, feta cheese, and a creamy dressing. — Blackened Shrimp Salad with Creamy Avocado Dressing. Photo credit: Hungry Cooks Kitchen.

Cajun-spiced seafood makes Blackened Shrimp Salad with Creamy Avocado Dressing a full plate with romaine, tomatoes, feta, pineapple, and cilantro. One pound of shrimp makes four servings in one hour, including a 30-minute marinade. The shrimp cook for about two minutes per side while avocado, lemon, garlic, oil, and water blend into the dressing. Keep the components separate until serving so the greens remain firm and the shrimp can stay warm.
Get the Recipe: Blackened Shrimp Salad with Creamy Avocado Dressing

Tomahawk Steak

Close-up of cooked beef slices on a wooden board, with a fork holding one piece. The meat appears juicy with a seasoned crust. — Tomahawk Steak. Photo credit: Hungry Cooks Kitchen.

Thick-cut beef makes Tomahawk Steak a dramatic centerpiece with a skillet-seared crust and herb butter finish. One two-pound steak makes two servings in 35 minutes after standing at room temperature for 45 minutes. The meat sears for two to four minutes per side, then finishes at 350°F for 25 to 30 minutes. Rest it for 10 to 15 minutes before slicing and serve it with salads, potatoes, grilled vegetables, or bread.
Get the Recipe: Tomahawk Steak

Grilled Chicken Thighs

Grilled meat ribs garnished with chopped herbs and garlic, served on a white platter with fresh parsley in the background. — Grilled Chicken Thighs. Photo credit: Hungry Cooks Kitchen.

Chimichurri gives Grilled Chicken Thighs fresh parsley, cilantro, garlic, vinegar, oregano, and red pepper flavor. One pound of boneless, skinless thighs makes four servings in 1 hour 10 minutes, including 30 minutes of marinating. The chicken grills for 10 to 15 minutes and rests for five minutes before the reserved sauce goes over the top. Serve it with rice, potatoes, corn, salad, or grilled bread for an easy backyard plate.
Get the Recipe: Grilled Chicken Thighs

Pulled Pork Sliders

Slow-cooked pork makes Pulled Pork Sliders a practical handheld with barbecue sauce, creamy slaw, cilantro, and soft buns. One and a half pounds of pork shoulder and 16 slider buns make 16 servings in 6 hours 15 minutes. The pork cooks on high for four to six hours before being shredded and mixed with its sauce. Keep the meat, slaw, and buns separate until serving so each guest can build a fresh slider.
Get the Recipe: Pulled Pork Sliders