15 Quick Easy Grilling Recipes

Now, we have rounded up top 15 quick easy grilling recipes so that you can make flavorful BBQ friendly meals at your fun summer gatherings a breeze, any day during a week.

Are you ready to have so much fun grilling on a weeknight while keeping yourself from heating your property in these hot, sultry days of summer?

15 Quick Easy Grilling Recipes

Shrimp-Boil Skewers

This eye-catching appetizer makes for an easy & quick yet practical outdoor meal.

Ingredients

½ lb andouille, cut into 20 rounds (1-inch in diameter)
20 peeled and deveined, extra-large raw shrimp (about 1/2 lb.)
20new baby red potatoes (about 1/2 lb.)
2 tablespoons unsalted butter (1/2 stick)
3/4 cup finely chopped paprika
1/2 cup finely chopped sweet onion
1 minced garlic clove
6 fresh medium corn kernels cut into 1 1/2-inch rounds
1/2 teaspoon Creole seasoning
1/4 cup chopped fresh flat-leaf parsley
4 teaspoons Old Bay seasoning
1 tablespoon red wine vinegar
White pepper, black pepper, and cayenne pepper
20 wooden skewers (6 inches long)
Lemon wedges, for serving

Instructions

In a small mixing bowl, mix finely chopped paprika, salt, unsalted butter, Old Bay seasoning, Creole seasoning, minced garlic, white pepper, black pepper, and cayenne pepper together. Set aside
Cook small potatoes in boiling salted water over medium heat until they are tender (from 10 to 12 minutes). During the last 5 cooking minutes, stir in corn
Drain and rinse well under cold water
Thread shrimp, andouille, potatoes, and corn onto 20 6-inch wooden skewers
Pre-heat the grill to medium-high
Put kebabs on the grill, occasionally turning and brushing with the well-mixed butter sauce (from 6 to 8 minutes)
When shrimps become opaque throughout & corns begin to char, serve hot with lemon wedges

Grilled Flat Iron Steak with Chimichurri Sauce

This tender, juicy, and lean flat iron steak is a new grilled twist on the steak to feed extra mouths. To really know how addicting this low-carb steak dinner is, make sure to serve it with the fresh herbaceous, subtly spicy, and tangy chimichurri sauce.

Ingredients

1 1/2lbs flat iron steaks (approximately ¾-inch in thickness)
1/4 cup (1/2 stick) butter
1/4 cup (about 8) peeled garlic cloves or 1/2 teaspoon garlic powder
1/4 cup fresh oregano leaves
1/4 teaspoon ground chipotle pepper
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
2 teaspoons extra-virgin olive oil

Chimichurri sauce

1/2 teaspoon crushed red pepper
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 firmly packed cup cilantro leaves
1 firmly packed cup Italian parsley leaves
2 roughly chopped cloves garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin

Instructions

Dry the cut from the sheer’s shoulder with a paper towel
In a small food processor, mix kosher salt, black pepper, garlic powder, paprika, cumin, red pepper, and chipotle pepper flakes
Sprinkle and evenly rub over the beef surface with half of the spice mixture. Flip the meat over and rub the remaining mixture onto the other side
Brush each side of the steak with 1 teaspoon of oil
Pre-heat grill over the coals or flames (around 450 degrees F)
Carefully grease your grill with a folded of paper towel piece added with a small amount of olive oil
Grill these steaks 10-12 minutes for medium (150-160°F), 7 to 10 for medium-rare (145°F).
Remove the meat from the rack and allow it to rest for roughly 10 minutes
Slice it across the grain into 1/2 inch-thick slices

Chimichurri Sauce

Except for the olive oil, add all other ingredients into the food processor/blender with the blade attachment and blend them for about 20 seconds to break down the leaves.
Gradually drizzle in 1/2 cup of the olive oil in the lid’s opening in a thin steady stream in about 1 minute while the machine motor is running, until it becomes a thick, silky paste.

Buttermilk Grilled Chicken

Easy to cook and always turning out moist and delicious perfection, buttermilk grilled chicken should be your go-to weeknight menu.

Ingredients

1 1/2 cups well-shaken buttermilk
4 fresh thyme sprigs
2 tablespoons freshly zested and juiced lemon juice
4 minced garlic cloves
1 teaspoon coarsely ground black pepper
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
12 boneless skinless chicken halves (preferably 4 breast, 4 drumsticks, & 4 thighs about 4 1/2 pounds total)

Instructions

Whisk the buttermilk, kosher salt, lemon juice, paprika, garlic, sugar, pepper, thyme sprigs, and red pepper flakes together in a resealable plastic container/shallow dish/large bowl.
Submerge each chicken piece in the marinate
Cover and refrigerate them overnight or more than 8 hours, turning occasionally
Drain the chicken, getting rid of marinade
Cover and grill for about 5-10 minutes per side over medium-low heat for boneless breasts & medium heat for bone-in legs & thighs until the thermometer reads 165°Fin the thickest piece.
Bring grilled chicken pieces to a serving platter and let them cool down for about 5 minutes before serving

Salmon Greek Salad with Lemon Dressing

Fresh, light, and healthy, salmon Greek salad with lemon dressing is the perfect ready-in-minute meal to cook & enjoy any day of the week!

Ingredients

Salmon Salad

4 skinless salmon fillets (16 ounces total)
1 teaspoon kosher salt
1 cup chopped tomatoes
1 ½ tablespoon extra-virgin olive oil
1/2 cup diced red bell pepper (¼-inch thick)
1 cup peeled & chopped cucumber (¼-inch thick)
1/4 teaspoon freshly cracked black pepper
1/2 cup thinly sliced red onion
1/3 cup crumbled feta cheese (4 ounces)
1/2 cup roughly chopped walnuts
8 cups kale, spinach, lettuce, & romaine

Lemon Basil Vinaigrette

1/4 cup freshly squeezed lemon juice
1/4 teaspoon kosher salt
1 teaspoon honey
2 minced cloves garlic
8 fresh basil leaves
1/2 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon fresh and ½ teaspoon dried oregano
1/8 teaspoon freshly ground black pepper

Instructions

Salmon Salad

Lightly season both salmon fillet sides with kosher salt and pepper
Coat both side of these fillets with a small amount of extra-virgin olive oil
Heat grill to moderately high heat
Carefully brush the grill grates with the olive oil
Put the seasoned salmon fillets on the nicely hot grill. Cook salmon uncovered over 130-140°F about 8 to 10 minutes on both sides until cooked through & flaky
Transfer the perfectly grilled salmon from the grill to a clean dish placed over a baking sheet, cover to keep warm
In a large mixing bowl, add all remaining salad ingredients including lettuce or kale, bell pepper, tomatoes, cucumber, red onion, walnuts, and feta cheese. Set aside

Lemon Basil Vinaigrette

In a blender, add honey, lemon juice, salt, mustard, garlic, black pepper, zest, olive oil, basil, and oregano.
Blend in about 30 seconds until well combined and the mixture becomes a slightly thick and opaque Greek dressing
Adjust pepper & salt according to your personal taste

Grilled Peaches

Nothing can be compared with sweet and juicy ripe peach. And while you can just enjoy as it is, grilling peaches even bring their taste to a higher level.

Ingredients

1 peach ripe, halved and pitted (per person)
1 teaspoon neutral-flavored cooking oil (per peach)
1 unsalted butter stick, at room temperature (per peach)
Sea salt
Optional: 1/2 tablespoon granulated sugar (per peach)
Optional: 1/4 teaspoon ground cinnamon (per peach)
Optional: Mint leaves, for garnish
Optional: Vanilla ice cream and freshly whipped cream

Instructions

Prepare the grill to medium-high heat
Cut peaches in half and lightly brush them with oil
Grill cut-side down, until golden brown & soft yet just cooked through (within about 4 to 5 minutes)
Turn skin-side down and grill until grill marks form & almost fall apart (within 4 to 6 minutes more)
Garnish grilled peaches with mint leaves
Serve warm/hot or even at room temperature with a sprinkle of flaky sea salt, sugar, & cinnamon, a drizzle of honey, and freshly whipped cream/ vanilla ice cream

Ultimate Grilled Pork Chops

It’s hard to go wrong with pork perfectly cooked over an open flame.

Ingredients

8 center-cut bone-in pork rib chops (4-inch thick and 8-9 ounces each)
1/2 cup Kosher salt
1/2 cup brown sugar
4 cups ice water
4 cups water
2 tablespoons canola oil

Basic marinade

3 tablespoons red bell peppers
100 ml soy sauce (not dark but light or all-purpose)
4 minced garlic cloves
1 teaspoon each ground cumin, onion powder, Dijon mustard, and coarsely ground pepper
1/2 teaspoon black pepper

Instructions

In a large bowl, mix salt, soy sauce, sugar, garlic, ground cumin, onion powder, Dijon mustard, coarsely ground pepper, and 4 cups water
Cook and stir the marinade over medium high heat until Kosher salt and brown sugar are dissolved
Add 4 cups ice to cool brine down to room temperature
Add pork chops and cooled brine in a large ziplock plastic bag. Seal bag, massaging to coat in this marinade as well as possible. Refrigerate from 8-24 hours
Bring the chops out of the refrigerator, discarding brine. Brush both chops’ sides with canola oil
Grill chops on an oiled BBQ grill, covered, over 145°F 4-8 minutes on per side or until the underside is caramelized. Rest for about 5 minutes before serving

Lemongrass Pork Patties With Vietnamese Dipping Sauce

Crispy outside and juicy inside, lemongrass pork patties served with sweet & sour Vietnamese dipping sauce &plenty of herbs are worth adding to your menu.

Ingredients

Patties

2 lbs. ground pork
6 large minced garlic cloves of garlic (about 2 tablespoons)
6-8 thinly sliced scallion greens (about 1/2 cup)
2 tablespoons finely chopped fresh ginger
3 finely chopped stalk lemongrass, tough outer layers discarded
1 tablespoon plus 1 teaspoon fish sauce
3 teaspoons sugar
1 teaspoon freshly ground black pepper
1 1/2 teaspoon kosher salt
½ cup water

Sauce

1 tablespoon plus 1 teaspoon fish sauce
3 tablespoons rice vinegar or lime juice
2 tablespoons sugar
1/2 cup water
Pinch of sliced fresh red pepper
Bite-sized lettuce leaves and herb sprigs for serving

Instructions

Patties

In a large mixing bowl, thoroughly mix ground pork and all of the remaining ingredients together by hand& shape the mixture into 10-12 2-inch patties (about 3/4 inch at thickness)
Arrange them on a small foil-lined baking sheet or a flat plate and refrigerate for at least half an hour
Preheat the BBQ grills for more than 10 minutes
Grease the grates
Grill both sides of patties over moderately high heat until a brown crust formed on the bottom (about 8 minutes total)

Sauce

In a medium-sized mixing bowl, whisk sugar with vinegar (or lime juice) with water. Add 1 tablespoon plus 1 teaspoon fish sauce into the mixture, taste, and adjust the seasonings to fit your taste.

Grilled Asparagus

Tender yet crunchy, grilled asparagus allows you to enjoy your veggies’ natural flavor at its fullest.

Ingredients

2lbs. asparagus, wood ends removed
3 tablespoons extra-virgin olive oil
1 1/2 tablespoon minced garlic cloves
1/2 teaspoon freshly ground black pepper to season
2 teaspoons kosher salt to taste
2-4 tablespoons parmesan cheese
A squeeze of lemon juice for serving

Instructions

Trim asparagus bottoms and carefully wash the asparagus
Lay them in the pan, toss in little extra-virgin olive oil, and sprinkle black pepper & salt on top
Grill them over high heat for 1 to 4 minutes, or to desired tenderness

Mexican Grilled Corn

The most appealing corn-on-the-cob recipe of all time is ideal for serving family-style.

Ingredients

4 ears of corn, husked
Vegetable oil, for brushing
1 1/2 cups sour cream/ yogurt
½ teaspoon each cayenne powder and red chili powder
1/2 cup unsalted butter or mayonnaise
1 cup crumbled cotija cheese, freshly grated Parmesan, or ricotta Salata
2 limes, cut into 8 wedges, for garnish
½ cup freshly chopped fresh cilantro leaves

Instructions

Preheat the charcoal grill to medium high heat
Lightly brush the grill grate with oil
In a small mixing bowl, whisk chili powder, cayenne powder, unsalted butter/mayonnaise, sour cream/ yogurt
Grill corn, turning occasionally with tongs, until cooked evenly all over, slightly charred, and caramelize from 8 to 10 minutes total
Remove ears of corn from grill and brush each ear with 1 tsp. mayonnaise mix right away. Slather each with freshly grated Parmesan, a pinch of freshly chopped fresh cilantro leaves, and chili powder. Squeeze lime juice over each ear before serving.

Grilled Garlic Herb Zucchini

Feed the crowd with this easy peasy summertime staple!

Ingredients

2 medium zucchini & 1 medium yellow squash ends trimmed off, sliced diagonally into 1/2-inch-thick rounds
3 tablespoons olive oil, divided
1/2 cup minced shallot
2 minced cloves garlic
2 tablespoons each chopped fresh parsley leaves &fresh rosemary
1 teaspoon each Kosher salt and freshly ground black pepper, to season
2 teaspoons Italian seasoning
2 tablespoons lemon juice

Instructions

Preheat BBQ grills to medium high heat
In a large mixing bowl, whisk to combine Italian seasoning, salt, black pepper, shallot, olive oil, lemon juice, parsley, rosemary, and minced garlic cloves. Set aside
Add zucchini & squash slices to this bowl and toss to coat
Place them onto the grill in a single layer. Cook both sides until soft and caramelized (about 4-6 minutes total)
Remove from the grill and transfer to a small serving plate. Sprinkle with rosemary &parsley and serve with 1 lemon wedge if desired

Grilled Sausage-Basil Pizzas

Make your outdoor party more enjoyable with these crispy grilled pies!

Ingredients

4 cooked and thinly sliced sweet Italian sausage links, casings removed (4 ounces each)
1 package ready-to-bake pizza dough or 4 whole pita breads
1/2 cup olive oil
1 ½ cup tomato basil pasta sauce
4 cups shredded Italian blend or part-skim mozzarella cheese
1/2 cup chopped fresh basil
1/2 cup grated Parmesan cheese

Instructions

Coat the grill with olive oil spray and grill sausages on medium high heat, turning occasionally (12 to 14 minutes total). Cut into ¼ inch rounds
Brush both sides with olive oil and gently place them onto the grill. Grill until dough puffs and bottoms are lightly browned (1 to 3 minutes), flipping and reducing heat to medium
Remove from grill with tongs. Sprinkle topping ingredients on top and return to grill until cheese melts, 3 to 5 minutes more
Slice and serve hot

Cookout Caramel S'mores

Easy to make and always getting rave reviews, these gooey treats end your informal meal in such a playful way.

Ingredients

6 whole low-carb graham crackers, halved (2 ½ inch square)
12 large toasted marshmallows
3 teaspoons fat-free chocolate syrup
3 teaspoons hot caramel ice cream topping

Instructions

Top 6 whole low-carb cracker halves with golden brown toasted marshmallows
Drizzle with hot caramel ice cream topping and fat-free chocolate syrup
Cover with remaining crackers

Grilled Pineapple With Coconut Sorbet

How can you consider your summer a complete success without having grilled pineapple with fresh mint and mini scoops of sorbet?

Ingredients

1 peeled cored pineapple, cut crosswise into quarters
1/3 cup orange marmalade
2 tablespoons honey
1 tablespoon fresh lime juice
1 tablespoon vegetable oil for grates
1/8 teaspoon salt
¼ teaspoon cayenne pepper
1 ½ cup coconut sorbet
½ cup finely chopped fresh mint, for garnish

Instructions

Peel the pineapple
In a small bowl, add pineapple with salt, orange marmalade, honey, fresh lime juice, and cayenne powder. Slightly brush slices with vegetable oil
Heat BBQ grills or a grill pan to medium high heat(400°F); lightly brush the grates or pan with oil
Grill them until tender &light-brown grill marks are spotted, 12 to 15 minutes total, turning occasionally
Serve grilled pineapple slices with 1 scoop coconut sorbet; garnish with finely chopped fresh mint

Spicy Barbecued Oysters

Want your guests to barbecue their own dishes? Serve them spicy barbecued oysters.

Ingredients

24 large washed and shucked oysters in their half-shells
10 tablespoons unsalted butter at room temperature
1 tablespoon finely chopped garlic
¼ teaspoon freshly ground black pepper
½ teaspoon salt
6 tablespoons ketchup or mild chili sauce
Few splashes Worcestershire sauce
Few splashes of Tabanero/Tabasco Hot Sauce
4 tablespoons lemon juice
Zest of 1 lemon
Handful of freshly grated parmesan cheese
2 teaspoons minced cilantro

Instructions

Preheat grill to medium high heat
Put butter onto a small saucepan and melt it over medium heat. Add finely chopped garlic & salt. Cook & stir until it completely softens& melts, less than 1 minute
Remove from grill and stir in chili sauce/ketchup, lemon juice, lemon zest, a few splashes of Tabanero/Tabasco hot sauce &Worcestershire sauce. Toss each oyster half-shell with a spoon butter sauce
Return these shells to the grill, close the grill cover, and grill until the sauce is bubbly, 3 to 4 minutes more. Then, cover over oysters a good layer of freshly grated parmesan cheese and cook about 1 or 2 minutes more
Sprinkle minced cilantro on top. Serve with small forks. Be careful since the shells are really hot

Potato Halves With Smoked Salmon And Dill

A nice crisp texture coming with a unique flavor - That’s what this great appetizer has to offer.

Ingredients

18 bite-size red potatoes, halves (1 ½ lbs.)
4 oz. sliced smoked salmon
1/2 cup light sour cream
2 tablespoons water
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon chopped fresh dill
1 tablespoon lemon juice

Instruction

Preheat the oven to medium-high heat - 400°F (200°C)
Thread potatoes onto 18 small metal skewers. Brush all over potato skin with olive oil, and sprinkle with a little bit black pepper & salt
Put them on a baking tray placed on hot grill grates; cook until fork-tender and lightly charred marks appear on both sides, turning occasionally
Arrange potato halves, flesh side up, on a large serving plate. Top each half with about ½ cup light sour cream, 1 smoked salmon strip, and some chopped dill.

Conclusion

Have you got inspired with these 15 quick easy grilling recipes for a mouthwatering meal to impress your families as well as your guests?

From appetizers and vegetables to pork, chicken, fish, and beef, a long list of excellent ideas for cooking alfresco will make you want to fire up your barbecue every single night.