23 Memorial Day Recipes That Feed the Whole Cookout Crowd Affordably
Memorial Day cookouts can turn pricey fast when the guest list grows, and the grill is already packed. These 23 recipes cover the full spread, with grilled chicken, burgers, ribs, salmon, skewers, slaws, beans, and pasta salad built for sharing. The mix balances bigger mains with lower-cost sides, so the table feels full without leaning on one expensive centerpiece. Use it when you need enough range for meat lovers, side-dish people, and anyone circling back for a second plate.
Chipotle Grilled Chicken
Marinated with chipotle in adobo, garlic, lime, and olive oil, Chipotle Grilled Chicken brings a smoky main to the cookout in 25 minutes. The recipe uses chicken thighs, salt, pepper, onion powder, and a quick blender-style marinade that keeps the meat bold without a long ingredient list. Four servings make it easy to scale for a crowd. Slice it for plates, buns, or a tray beside slaw and grilled potatoes.
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Charred Grilled Potatoes
Parboiled before they hit the grill, Charred Grilled Potatoes give the table a sturdy side that works with almost any main. The recipe takes 30 minutes and serves four, using baby yellow potatoes, garlic powder, lemon zest, lemon juice, olive oil, and fresh herbs. That boil-first step helps the centers stay soft while the cut sides char. Serve them warm beside chicken, burgers, or salmon when the grill has a little extra room.
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Flaky Grilled Salmon
Cooked skin-side down with lemon herb butter, Flaky Grilled Salmon adds a lighter main to a cookout table that can get heavy fast. The recipe serves four in 30 minutes and uses salmon fillets, olive oil, lemon zest, butter, garlic, lemon juice, and chopped herbs. It grills uncovered first, then finishes with the lid closed. Pair it with pasta salad or grilled asparagus for guests who want fish instead of burgers.
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Beef Kabobs with Chimichurri Sauce
Threaded with sirloin, zucchini, red bell pepper, and red onion, Beef Kabobs with Chimichurri Sauce turn one pound of beef into four grill-ready servings. The 35-minute recipe seasons the beef with curry powder, then finishes it with parsley, red wine vinegar, olive oil, lemon juice, and garlic. Skewers help stretch the meat across vegetables without looking sparse. Serve them straight from the grill with extra chimichurri on the side.
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Grilled Thai Chicken Skewers
Built on chicken thighs and a marinade with ginger, garlic, lemongrass, red curry paste, lime, sesame oil, fish sauce, peanut butter, soy sauce, and Sriracha, Grilled Thai Chicken Skewers bring a bold chicken option to the cookout. The recipe takes 1 hour, with much of that time giving the meat a chance to soak up flavor. Skewers cook quickly and portion neatly for a crowd. Add rice, slaw, or grilled peppers nearby.
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Grilled Tri Tip
Marinated in chimichurri before grilling, Grilled Tri Tip gives the cookout a sliced beef option that feeds from one board. The 40-minute recipe serves four and uses a 2-pound tri-tip with parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, oregano, salt, and black pepper. Resting before slicing helps the beef hold its juices. Cut it thin across the grain and serve with beans or potatoes.
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Red Cabbage Coleslaw
Ready in 10 minutes and built to chill, Red Cabbage Coleslaw brings eight servings of crunch to the cookout table. The recipe uses shredded red cabbage, carrots, red onion, cilantro, dill, sugar, olive oil or mayo, and apple cider vinegar. It can sit in the fridge for at least an hour, which helps on a busy prep day. Use it beside ribs, sliders, or burgers when the plate needs something fresh.
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Asian Slaw
Tossed with rice wine vinegar, honey, sesame oil, soy sauce, and ground ginger, Asian Slaw gives ten servings of crisp cabbage and carrot in just 10 minutes. Purple cabbage, white cabbage, peanuts, sesame seeds, green onions, cilantro, and chives keep the bowl full without much cooking. It works as a side, a wrap filling, or a topping for grilled chicken. Keep the dressing separate if making it ahead.
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Cheeseburger
Seared quickly in a hot skillet or on the grill, Cheeseburger keeps the cookout classic simple with 20 minutes total time. The recipe makes two burgers with 80/20 ground beef, cheddar cheese, soft buns, romaine, pickles, tomato, red onion, ketchup, and Worcestershire sauce. Scaling the patties is straightforward when more guests show up. Set out the toppings separately so everyone can build a burger without slowing the grill.
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Oven Baked Ribs
Cooked low and slow before a sauced finish, Oven Baked Ribs keep the oven doing the heavy work when the grill is crowded. The recipe serves four and takes 3 hours and 10 minutes, using baby back pork ribs, cumin, smoked paprika, ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, and garlic powder. The covered bake helps the ribs turn tender. Serve them with slaw and beans for a plate that feels complete.
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Cheeseburger Sliders
Baked in a 9×13 dish after the patties are cooked, Cheeseburger Sliders make six servings in 25 minutes. The recipe uses a 12-count pack of slider buns, mini burger patties, American cheese, ketchup, mustard, and a mayo-based burger sauce with relish, onion, vinegar, paprika, onion powder, and garlic powder. The small format helps stretch meat across more plates. Keep them warm under foil until the sides are ready.
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Beetroot and Halloumi Salad
Layered with beetroot, mixed greens, cucumber, red onion, grilled halloumi, chickpeas, pine nuts, and sunflower seeds, Beetroot and Halloumi Salad gives the table a hearty salad that can serve two as a main or four as a side. The recipe lists 10 minutes of prep and uses a chili and lime dressing. Halloumi brings a salty bite, while chickpeas and seeds add weight. Serve it near grilled vegetables for a lighter plate option.
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Coleslaw
Shredded green cabbage, red cabbage, and carrot make Coleslaw a six-serving side that fits right beside burgers, ribs, and sliders. The recipe lists 20 minutes total time plus a 2-hour chill and uses mayonnaise, sugar, apple cider vinegar, celery seed, onion powder, salt, and black pepper. The chill helps the dressing settle into the cabbage. Pack it cold and give it a quick toss before serving.
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Grilled Veggie Kabobs
Threaded with zucchini, red onion, mushroom caps, green bell pepper, and eggplant, Grilled Veggie Kabobs give four servings of grill space to the side of the table. The 40-minute recipe includes a lemon, olive oil, red wine vinegar, Dijon mustard, basil, parsley, and garlic dressing. The vegetables cook in 10 to 15 minutes once the skewers are built. Serve them beside burgers or sliced beef for extra color and volume.
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Vegan Coleslaw
Made with white cabbage, red cabbage, carrots, vegan mayonnaise, vinegar, shallots or chives, walnuts, and pumpkin seeds, Vegan Coleslaw adds six servings to the cookout in 10 minutes. The nuts and seeds give the slaw more body than a plain cabbage mix. It can be made 2 to 3 days ahead if the dressing is stored separately. Use it for guests who want a dairy-free side or a crunchy slider topping.
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Tandoori Gobi Tikka
Marinated in yogurt, besan, tandoori masala, chili powder, oil, and salt, Tandoori Gobi Tikka turns one large cauliflower into six servings. The recipe takes 45 minutes, including a 15 to 20 minute marinade and 20 to 25 minutes on the barbecue over indirect heat. Thick florets help the cauliflower stay on the skewers. Serve with yogurt dip, cucumber raita, or green chutney beside the grilled mains.
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Charred Grilled Asparagus
Finished with lemon while still warm, Charred Grilled Asparagus gives four servings of a fast vegetable side in 10 minutes. The recipe uses 1 pound of thick asparagus spears, extra-virgin olive oil, salt, black pepper, and lemon juice or wedges. A hot grill keeps the spears tender-crisp in 6 to 10 minutes. Add it next to salmon, chicken, or tri-tip when the plate needs something simple.
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Charred Grilled Peppers
Cooked skin-side down until blistered, Charred Grilled Peppers bring a 15-minute side that can also work as a burger topping. The recipe serves four and uses two large bell peppers, olive oil, sea salt, black pepper, optional dried oregano, and optional minced garlic. They can be served warm or at room temperature. Slice them onto sandwiches, pile them beside kabobs, or toss them into pasta salad.
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Hamburger Soup
Built from ground beef, potatoes, frozen mixed vegetables, tomato paste, beef broth, Worcestershire sauce, garlic, onion, and Italian seasoning, Hamburger Soup brings a 30-minute pot to the cookout plan. It is not a grill dish, but it helps feed extra guests when the weather turns, or the cooler runs low. The ingredients are lean, pantry-friendly, and stretch ground beef across bowls. Serve in cups before the grilled mains or save it for leftovers.
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Hawaiian Baked Beans
Baked with pork and beans, chopped bacon, red onion, green bell pepper, brown sugar, garlic salt, smoked paprika, liquid smoke, BBQ sauce, and crushed pineapple, Hawaiian Baked Beans serve ten from one 9×13 dish. The recipe takes 1 hour and 35 minutes, with only 5 minutes of prep. That long bake thickens the sauce while the grill stays free. Bring it out with ribs, sliders, or burgers.
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Homemade KFC Zinger Burger
Coated with flour, corn flour, baking powder, paprika, garlic powder, onion powder, milk, and cooking spray, Homemade KFC Zinger Burger gives four servings in 35 minutes. The recipe uses chicken breast, burger buns, and burger sauce for a crisp chicken sandwich option next to beef burgers. It works well when guests want heat and crunch without a full platter of fried pieces. Add slaw, pickles, or grilled peppers on the side.
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Pulled Pork Sliders
Slow-cooked with barbecue sauce, beer, ketchup, brown sugar, salt, and pepper, Pulled Pork Sliders stretch 1 1/2 pounds of pork shoulder into 16 servings. The recipe takes 6 hours and 15 minutes and finishes with slider buns, coleslaw, cilantro, and a mayo-based sauce with apple cider vinegar, cumin, and sugar. Keep the pork warm in the slow cooker. Let guests build the sliders so the buns stay firm.
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Fresh Pasta Salad with Grilled Veggies
Mixed with cavatappi, zucchini, red bell pepper, red onion, cherry tomatoes, black olives, parsley, and balsamic vinaigrette, Fresh Pasta Salad with Grilled Veggies gives four servings in 40 minutes. The vegetables char under the broiler while the pasta cooks, then everything gets tossed with olive oil, balsamic vinegar, Dijon, garlic, basil, salt, and lemon. It holds well chilled or room temperature. Serve it as the make-ahead side that fills plates.
Get the Recipe: Fresh Pasta Salad with Grilled Veggies
