13 Delicious Summer Grilling Recipes You Need to Try

Summer grilling is all about simple flavors and good times with friends and family. Whether you’re a novice or a seasoned grill master, there are endless ways to bring your barbecue to life. From juicy burgers and tender veggies to zesty marinades and mouthwatering sides, these recipes will help you make the most of those sun-soaked days. Get ready to fire up the grill and enjoy some delicious summertime eats!

Smoky Cedar Plank Salmon With Grilled Lemon

Nothing says summer quite like the aroma of smoky cedar plank salmon sizzling on the grill. This dish combines the rich, buttery flavor of salmon with the subtle smokiness imparted by the cedar wood, creating a delightful flavor profile that’s perfect for warm evenings. Pairing it with grilled lemon adds a zesty brightness that enhances the overall taste.

This recipe is simple to make, requiring just a few ingredients and minimal prep. Whether you’re hosting a backyard barbecue or enjoying a quiet dinner at home, this smoky cedar plank salmon is sure to impress everyone at the table.

Ingredients

• 1 cedar plank (about 15 x 7 inches), soaked in water for at least 1 hour
• 2 salmon fillets (about 6 ounces each)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 lemon, cut in half

Instructions

1. Prepare the Cedar Plank: Soak the cedar plank in water for at least 1 hour. This helps prevent it from catching fire on the grill.
2. Preheat the Grill: Preheat your grill to medium heat.
3. Season the Salmon: Pat the salmon fillets dry with a paper towel. Brush both sides with olive oil and season with smoked paprika, garlic powder, salt, and pepper.
4. Place on the Cedar Plank: Once the grill is heated, place the soaked cedar plank on the grill grates. Close the lid and let it heat for about 3-4 minutes until it starts to smoke.
5. Add the Salmon: Place the seasoned salmon fillets on the cedar plank, skin-side down. Add the lemon halves next to the salmon, cut side down.
6. Cook: Close the grill lid and cook for about 12-15 minutes, or until the salmon flakes easily with a fork and is cooked through.
7. Serve: Remove the cedar plank from the grill carefully. Squeeze grilled lemon over the salmon before serving for an extra burst of flavor.

Sweet Tea Brined Chicken Thighs With Peach Bbq Glaze

Sweet Tea Brined Chicken Thighs with Peach BBQ Glaze is a delightful recipe perfect for summer grilling. The chicken is soaked in a sweet tea brine, which infuses it with a subtle sweetness and moisture, making each bite tender and juicy. The peach BBQ glaze adds a sweet and tangy kick that pairs beautifully with the flavors of grilled chicken.

This recipe is simple to prepare, making it ideal for both novice and seasoned grillers. The combination of sweet tea and fresh peaches creates a unique taste that will impress your friends and family at your next cookout.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 2 cups brewed sweet tea
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup peach preserves
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon cayenne pepper (optional)

Instructions

1. Brine the Chicken: In a mixing bowl, combine the brewed sweet tea, salt, sugar, black pepper, and garlic powder. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. Prepare the Glaze: In a small saucepan, combine peach preserves, apple cider vinegar, soy sauce, and cayenne pepper. Cook over medium heat until the mixture is smooth and slightly thickened, about 5-7 minutes. Set aside.
3. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the brine, pat dry, and place it on the grill, skin-side down. Grill for 6-7 minutes, then flip and brush with peach BBQ glaze. Continue grilling for another 6-7 minutes, basting with glaze as needed, until the internal temperature reaches 165°F (75°C).
4. Serve: Once grilled, remove the chicken from the grill and let it rest for a few minutes before serving. Drizzle with any remaining peach BBQ glaze for added flavor.

Grilled Corn On The Cob With Chili-Lime Butter

Grilled corn on the cob is a classic summer side that brings a burst of flavor to any barbecue. This recipe takes sweet corn and adds a zesty chili-lime butter, making every bite a delight. It’s an easy dish to prepare, perfect for outdoor gatherings or cozy backyard dinners.

The combination of smoky char from the grill, the sweetness of the corn, and the tangy kick from the butter creates a mouthwatering experience. Whether you’re serving it at a picnic or enjoying it on a quiet evening, this grilled corn is sure to please everyone.

Ingredients

• 4 ears of corn, husked
• 1/2 cup unsalted butter, softened
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)
• Fresh cilantro, for garnish (optional)

Instructions

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix the softened butter, lime juice, chili powder, salt, and cayenne pepper until well combined.
3. Place the husked corn directly on the grill. Cook for about 10-15 minutes, turning occasionally, until the corn is charred and tender.
4. Remove the corn from the grill and immediately spread the chili-lime butter over each ear while it’s still hot.
5. Garnish with fresh cilantro if desired, and serve hot.

Bourbon-Glazed Pork Ribs With Watermelon Pickle

These bourbon-glazed pork ribs combine the rich, smoky flavors of grilled meat with a sweet and tangy glaze that enhances every bite. The addition of watermelon pickle brings a refreshing crunch, balancing the smoky and savory elements perfectly. This recipe is not only delicious but also simple to make, making it a great choice for summer grilling.

Whether you’re hosting a backyard barbecue or just enjoying a meal with family, these ribs will impress everyone. The glaze caramelizes beautifully on the grill, giving the ribs a shiny finish that’s hard to resist. Pair it with the watermelon pickle for an exciting contrast of flavors that celebrates the summer spirit.

Ingredients

• 2 racks of pork ribs
• 1 cup bourbon
• 1 cup brown sugar
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 small watermelon, peeled and sliced into thin rounds
• 1/4 cup white vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt

Instructions

1. Prepare the Ribs: Preheat your grill to medium heat. Season the pork ribs with salt and pepper. In a saucepan, combine bourbon, brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, garlic powder, and onion powder. Bring to a simmer and cook until slightly thickened.
2. Glaze the Ribs: Brush the bourbon glaze generously over the ribs. Place them on the grill and cook for about 2 hours, basting with more glaze every 30 minutes until the ribs are tender and caramelized.
3. Make the Watermelon Pickle: In a bowl, mix white vinegar, sugar, and salt until dissolved. Add the watermelon slices and let them marinate for at least 30 minutes to absorb the flavors.
4. Serve: Once the ribs are done, remove them from the grill and let them rest for a few minutes. Serve alongside the watermelon pickle for a refreshing twist.

Herb-Stuffed Whole Trout With Grilled Summer Squash

Herb-stuffed whole trout is a delightful dish that captures the essence of summer grilling. The combination of fresh herbs and the subtle flavor of grilled fish creates a light and satisfying meal. This recipe is not only flavorful but also simple to prepare, making it perfect for outdoor gatherings or a cozy family dinner.

Pairing the trout with grilled summer squash adds a colorful and nutritious element to your plate. The squash caramelizes beautifully on the grill, bringing out its sweet flavors. Together, these ingredients create a balanced dish that celebrates the bounty of summer.

Ingredients

• 2 whole trout, cleaned and gutted
• 1 cup fresh herbs (such as parsley, dill, and cilantro)
• 2 cloves garlic, minced
• 1 lemon, sliced
• Salt and pepper to taste
• 2 zucchini, sliced
• 2 yellow squash, sliced
• Olive oil for drizzling

Instructions

1. Preheat your grill to medium-high heat.
2. In a bowl, combine chopped herbs, minced garlic, salt, and pepper. Stuff this mixture into the cavity of each trout, and place lemon slices inside.
3. Drizzle olive oil over the sliced zucchini and yellow squash, then season with salt and pepper.
4. Place the trout on the grill, cooking for about 6-8 minutes on each side until the fish flakes easily with a fork.
5. Add the squash to the grill during the last 5 minutes of cooking, turning occasionally until tender and lightly charred.
6. Serve the grilled trout with the summer squash on the side, garnished with extra herbs if desired.

Char-Grilled Tri-Tip With Fresh Cherry Salsa

Char-grilled tri-tip is a flavor-packed dish that captures the essence of summer grilling perfectly. The rich taste of the beef is complemented by the brightness of a fresh cherry salsa, making it a delightful choice for your next barbecue gathering. This recipe is simple enough for a weekend cookout yet impressive enough to wow your friends and family.

The grilled tri-tip has a smoky exterior while retaining a juicy, tender interior. Paired with the sweet and tangy cherry salsa, it creates a mouthwatering combination that balances savory and sweet notes. Whether you’re a seasoned griller or new to outdoor cooking, this dish is sure to be a hit!

Ingredients

• 2 lbs tri-tip roast
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup fresh cherries, pitted and chopped
• 1/4 cup red onion, finely diced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions

1. Prepare the Marinade: In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this mixture over the tri-tip roast and let it marinate for at least 30 minutes.
2. Grill the Tri-Tip: Preheat your grill to medium-high heat. Place the marinated tri-tip on the grill and sear for about 4-5 minutes on each side. Reduce heat to medium and continue grilling for an additional 20-25 minutes, or until the internal temperature reaches about 135°F for medium-rare.
3. Rest the Meat: Remove the tri-tip from the grill and let it rest for 10 minutes. This allows the juices to redistribute for a juicier cut.
4. Make the Cherry Salsa: While the meat is resting, combine the chopped cherries, red onion, cilantro, and lime juice in a bowl. Mix well and season with salt to taste.
5. Slice and Serve: Slice the rested tri-tip against the grain and serve topped with fresh cherry salsa.

Honey-Glazed Grilled Peaches With Mascarpone

Honey-glazed grilled peaches are a delightful summer treat that blends the sweetness of ripe peaches with a touch of honey and the creaminess of mascarpone cheese. This simple recipe brings out the natural flavors of the fruit while adding a caramelized texture that makes each bite enjoyable. It’s easy to prepare, requiring minimal ingredients and just a few minutes on the grill.

With the perfect balance of sweetness and creaminess, these grilled peaches make for a light dessert or a unique addition to your summer barbecue. They are sure to impress your guests while being simple enough for a casual weeknight meal.

Ingredients

• 4 ripe peaches, halved and pitted
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 cup mascarpone cheese
• Fresh mint leaves for garnish (optional)

Instructions

1. Preheat your grill to medium heat.
2. In a small bowl, mix honey and vanilla extract until well combined.
3. Brush the cut sides of the peaches with the honey mixture.
4. Place the peaches cut-side down on the grill. Grill for about 4-5 minutes, or until grill marks appear and the fruit is slightly softened.
5. Remove the peaches from the grill and transfer them to a serving plate.
6. Spoon mascarpone cheese onto each peach half, drizzle with additional honey, and garnish with fresh mint leaves if desired.

Chipotle-Marinated Flank Steak With Grilled Avocado

This chipotle-marinated flank steak paired with grilled avocado delivers robust flavors that are perfect for summer grilling. The marinade infuses the meat with a spicy kick, while the creamy avocado adds a nice contrast, making each bite a delightful experience. Plus, it’s fairly simple to whip up, requiring just a few ingredients and minimal prep time, so you can spend more time enjoying the outdoors with friends and family.

Grilling this steak to perfection results in a juicy, tender cut that pairs beautifully with the smokiness of the grilled avocado. It’s a dish that not only pleases the palate but also looks stunning on the plate, so it’s fantastic for gatherings or a cozy family dinner.

Ingredients

• 1 ½ lbs flank steak
• 3 tablespoons chipotle chili powder
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 ripe avocado, halved and pitted
• Fresh cilantro, for garnish

Instructions

1. Prepare the Marinade: In a bowl, mix chipotle chili powder, olive oil, lime juice, minced garlic, and salt to create the marinade.
2. Marinate the Steak: Place the flank steak in a resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the meat. Let it marinate in the refrigerator for at least 1 hour, or up to overnight for deeper flavor.
3. Grill the Steak: Preheat your grill to medium-high heat. Remove the steak from the marinade and grill for about 6-8 minutes on each side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for 5 minutes before slicing.
4. Grill the Avocado: While the steak rests, place the avocado halves, cut side down, on the grill. Grill for about 2-3 minutes until grill marks appear and the avocado is slightly warmed.
5. Serve: Slice the flank steak against the grain and serve it alongside the grilled avocado. Garnish with fresh cilantro for an added touch.

Blackened Fish Tacos With Grilled Pineapple Slaw

These blackened fish tacos bring a burst of flavor to your summer grilling lineup. With a spicy, smoky seasoning on the fish, combined with a refreshing grilled pineapple slaw, they’re both tasty and easy to prepare. Perfect for casual summer nights, these tacos offer a delightful mix of textures and flavors that will please your palate.

Don’t worry if you’re not an expert in the kitchen; this recipe is straightforward and fun to make. Just fire up the grill, and let the delicious aromas fill the air as you cook up a delightful meal that everyone will enjoy.

Ingredients

• 1 lb white fish fillets (like tilapia or cod)
• 2 tablespoons blackening seasoning
• 8 small corn tortillas
• 1 cup cabbage, shredded
• 1 cup pineapple, diced
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste
• Olive oil for grilling

Instructions

1. Prep the Fish: Rub the fish fillets with olive oil and coat them evenly with blackening seasoning.
2. Grill the Fish: Preheat the grill to medium-high heat. Grill the fish for about 3-4 minutes on each side, or until fully cooked and flaky.
3. Make the Slaw: In a bowl, combine the grilled pineapple, shredded cabbage, cilantro, lime juice, salt, and pepper. Mix well.
4. Warm the Tortillas: On the grill, warm the corn tortillas for about 30 seconds on each side until they’re soft.
5. Assemble the Tacos: Place a piece of grilled fish on each tortilla, top with the pineapple slaw, and serve with extra lime wedges on the side.

Smoked Brisket With Summer Berry Bbq Sauce

Smoking brisket is a delightful way to infuse rich flavors into this cut of meat. The combination of tender brisket with a sweet and tangy summer berry BBQ sauce creates a mouthwatering experience that’s perfect for outdoor gatherings. This recipe is straightforward, allowing you to enjoy the process without too much fuss.

The brisket slowly absorbs the smoky flavor while cooking, and the berry sauce adds a burst of freshness that complements the hearty meat. It’s all about the balance of flavors—smoky, sweet, and savory. Grab your grill, and let’s get started!

Ingredients

• 4-5 pounds beef brisket
• 2 tablespoons smoked paprika
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 cup mixed summer berries (blueberries, raspberries, strawberries)
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1 tablespoon Worcestershire sauce

Instructions

1. Prepare the Brisket: In a small bowl, mix together smoked paprika, brown sugar, garlic powder, onion powder, black pepper, and salt. Rub this mixture all over the brisket and let it sit for at least 1 hour or overnight in the fridge for deeper flavor.
2. Preheat the Smoker: Set your smoker to 225°F (107°C) and add your choice of wood chips for flavor.
3. Smoke the Brisket: Place the brisket in the smoker and cook for about 6-8 hours or until the internal temperature reaches 195°F (90°C). Keep an eye on the smoker temperature and adjust as needed.
4. Make the Summer Berry BBQ Sauce: In a saucepan, combine mixed summer berries, ketchup, apple cider vinegar, honey, and Worcestershire sauce. Simmer over medium heat for about 15-20 minutes, mashing the berries as they cook until you have a smooth sauce.
5. Serve: Once the brisket is done, let it rest for at least 30 minutes before slicing. Serve with the summer berry BBQ sauce on the side for dipping or drizzling.

Beer Can Chicken With Charred Vidalia Onions

Beer can chicken is a classic summer grilling recipe that combines the juiciness of roasted chicken with a burst of flavor from your choice of beer. The cooking method allows the beer to steam the chicken from the inside, resulting in tender meat that’s full of flavor. Pairing it with charred Vidalia onions adds a sweet, caramelized touch that complements the savory chicken perfectly.

This recipe is straightforward, making it a fantastic choice for both beginners and seasoned grillers. It’s all about seasoning the chicken, setting it up on the grill with a can of beer, and letting the grill do the work. The result is a delightful dish that’s sure to impress family and friends!

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 1 can of beer (lager or pale ale)
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 large Vidalia onions, sliced into thick rounds
• Fresh herbs for garnish (optional)

Instructions

1. Prepare the Chicken: Preheat your grill to medium heat (about 350°F/175°C). Pat the chicken dry with paper towels and rub it all over with olive oil.
2. Season: In a small bowl, mix together garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this seasoning mixture all over the chicken, ensuring to cover all surfaces.
3. Prepare the Beer: Open the can of beer and take a few sips (or pour some out). Insert the can into the chicken’s cavity so it stands upright.
4. Grill the Chicken: Place the chicken on the grill over indirect heat (not directly above the flames) and close the lid. Grill for about 1 to 1.5 hours, or until the internal temperature reaches 165°F (75°C).
5. Add the Onions: In the last 20 minutes of grilling, add the sliced Vidalia onions around the chicken on the grill, allowing them to char and caramelize.
6. Rest and Serve: Once cooked, carefully remove the chicken from the grill and let it rest for about 10 minutes before carving. Serve with the charred onions and garnish with fresh herbs, if desired.

Grilled Lobster Tails With Sweet Corn Butter

Grilled lobster tails with sweet corn butter are a delightful combination that captures the essence of summer dining. The rich, buttery taste of the lobster pairs beautifully with the sweetness of fresh corn, making it a treat for your taste buds. This dish is surprisingly easy to make, perfect for impressing guests or enjoying a special night in.

The grilling process enhances the flavors while giving the lobster a slight char, adding depth to each bite. The sweet corn butter adds a creamy touch that complements the lobster perfectly, making it a simple yet elegant dish for your summer gatherings.

Ingredients

• 4 lobster tails
• 1 cup fresh corn kernels
• 1/4 cup unsalted butter, softened
• 1 tablespoon lemon juice
• 2 teaspoons fresh herbs (like parsley or chives), chopped
• Salt and pepper to taste
• 1 lemon, cut into wedges for serving

Instructions

1. Prepare the Corn Butter: In a bowl, mix the softened butter, corn kernels, lemon juice, herbs, salt, and pepper until well combined. Set aside.
2. Prep the Lobster Tails: Using kitchen scissors, cut down the top of each lobster tail shell. Carefully pull the meat up and out slightly, leaving it attached at the base.
3. Grill the Lobster: Preheat your grill to medium-high heat. Place the lobster tails on the grill, meat side up, and cook for 5-7 minutes. Spoon some of the corn butter over the meat halfway through cooking.
4. Finish Cooking: Continue to grill until the lobster meat is opaque and cooked through, about 10-12 minutes in total. Remove from the grill and let rest for a few minutes.
5. Serve: Serve the lobster tails warm, topped with any remaining corn butter and lemon wedges on the side.

Farmers Market Vegetable Skewers With Basil Vinaigrette

These Farmers Market Vegetable Skewers are a fresh and colorful addition to your summer grilling lineup. Combining a variety of seasonal vegetables, they offer a delightful crunch and a burst of flavor with every bite. Drizzled with a homemade basil vinaigrette, these skewers are not only easy to prepare but also a healthy option for any backyard gathering.

Perfect for a sunny afternoon, these skewers can be tailored to your taste with whatever veggies you can find at your local farmers market. Whether you’re hosting a barbecue or just enjoying a quiet evening at home, these vibrant vegetable skewers are sure to bring a smile to your face.

Ingredients

• 1 zucchini, sliced into thick rounds
• 1 yellow bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 cup cherry tomatoes
• 1 red onion, cut into wedges
• 8 oz. mushrooms, whole
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions

1. Preheat your grill to medium-high heat.
2. In a large bowl, combine the sliced zucchini, bell peppers, cherry tomatoes, red onion, and mushrooms. Drizzle with olive oil and season with salt and pepper, tossing to coat the vegetables evenly.
3. Thread the vegetables onto skewers, alternating different types for a colorful presentation.
4. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally until they are tender and have nice grill marks.
5. While the skewers are grilling, prepare the basil vinaigrette by blending fresh basil, olive oil, vinegar, salt, and pepper until smooth.
6. Once the skewers are done, remove them from the grill and drizzle with the basil vinaigrette. Garnish with fresh basil leaves before serving.