A backyard BBQ gets dull fast when the same burger and one tray of chicken show up every time. These 19 BBQ dishes bring more range to the grill, from steak and ribs to seafood, skewers, wings, and a stacked chicken burger. Some lean on long marinades, while others cook in under half an hour, so the list works for both planned cookouts and faster grilling nights. The result is a lineup with enough variety to make a second plate look far more interesting than the usual order.
Grilled California Chicken Burger
A tall, smoky stack gives Grilled California Chicken Burger plenty to work with before it ever reaches the bun. Chicken cutlets are joined by grilled avocado, smoked ham, pepper jack cheese, tomato, lettuce, and a chipotle spread with honey and garlic. The card lists 35 minutes for prep and cooking, while the spread is chilled for at least four hours. Serve the four burgers with grilled vegetables, fries, or a crisp salad when a plain burger no longer sounds like enough.
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Texas-Style Carne Asada
Deep char and a long lime marinade give Texas-Style Carne Asada the kind of grilled flavor that stands out beside standard cookout fare. The recipe serves four and uses skirt steak with lime juice, olive oil, garlic, cumin, and Mexican oregano, with six hours set aside for marinating. Once the grill is hot, the steak cooks for only a few minutes per side. Slice it thin for tacos, rice, beans, or a loaded BBQ plate.
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Lemon-Dill Salmon Foil Packets
Tucked into foil and opened at the table, Lemon-Dill Salmon Foil Packets keep the grill meal lighter without losing the buttery finish people expect from salmon. Four fillets cook in about 24 minutes total with lemon, fresh dill, garlic, olive oil, and butter sealed inside each packet. The foil traps steam while the fish cooks for 10 to 14 minutes. Pair it with grilled corn, herbed rice, or a cucumber salad for an easy change from meat-heavy plates.
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Grilled Whole Chicken
Golden skin and smoky seasoning make Grilled Whole Chicken look like the centerpiece even before it is carved. A 2.5- to 3.5-pound chicken serves six after about an hour on a two-zone grill, with smoked paprika, garlic powder, onion powder, thyme, salt, and pepper forming the rub. The bird cooks mostly over indirect heat before a short finish over the hot zone. Brush on BBQ sauce at the end if you want a glossy final layer.
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Grilled Steaks with Cowboy Butter
A thick slice of herb butter melting over hot beef is the draw of Grilled Steaks with Cowboy Butter, a four-serving main with a 52-minute total time. The cowboy butter combines garlic, parsley, chives, smoked paprika, chipotle powder, Dijon mustard, and black pepper. Grill the steaks to your preferred doneness, then let the seasoned butter soften over the top. It is a strong choice when the cookout needs something richer than burgers without adding a complicated side project.
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Grilled Chicken Drumsticks
Sticky edges and smoky spice give Grilled Chicken Drumsticks the familiar BBQ look people reach for first. Two pounds of drumsticks serve four and take about 50 minutes, starting on the cool side of a two-zone grill before moving over direct heat. Smoked paprika, garlic powder, onion powder, thyme, salt, and pepper build the seasoning, while BBQ sauce goes on near the end. That late glaze keeps the sugar from burning while still giving the chicken a glossy finish.
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Easy Grilled Beef Burgers
Classic cookout flavor stays straightforward with Easy Grilled Beef Burgers, which turn 24 ounces of ground beef into eight patties in about 27 minutes. BBQ sauce, garlic powder, onion powder, salt, and pepper season the meat without loading the mixture down. Cheese, buns, lettuce, tomato, onion, and pickles can all join at the table. This is the familiar option that keeps picky eaters covered while the bolder steaks, wings, and skewers fill out the rest of the spread.
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Grilled Lime-Garlic Chicken Breasts
Bright grill marks and a cilantro-lime marinade give Grilled Lime-Garlic Chicken Breasts a fresh angle on a cookout staple. Four chicken breasts marinate with lime juice, olive oil, garlic, cumin, jalapeño, cilantro, salt, and pepper before a 15-minute cook on medium-high heat. The recipe serves four, with the marinade doing most of the flavor work ahead of grilling. Slice the chicken for tacos, wraps, grain bowls, or a plate with rice and grilled vegetables.
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Grilled Ribs on a Charcoal Grill
Slow heat followed by a quick char gives Grilled Ribs on a Charcoal Grill the smoky edges a rib plate needs. One rack serves four and takes about 1 hour 40 minutes, with most of that time spent over indirect heat. Brown sugar, smoked paprika, garlic powder, salt, and pepper form the rub, and BBQ sauce can be brushed on during the final minutes. Add cornbread, slaw, beans, or mac and cheese when the meal needs a full barbecue spread.
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Sweet & Spicy Grilled Harissa-Honey Chicken Skewers
Sweet heat runs through Sweet & Spicy Grilled Harissa-Honey Chicken Skewers, a four-serving recipe built around boneless chicken thighs. Harissa paste, honey, lemon juice, and red onion make up the short ingredient list, with 30 minutes reserved for marinating before the skewers hit the grill. The card lists a 50-minute total time. Serve the charred skewers with the grilled onions and a simple rice or salad side when plain chicken needs a stronger direction.
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Grilled Mediterranean Lamb Chops
A seared exterior and a briny herb topping set Grilled Mediterranean Lamb Chops apart from the usual steak-heavy BBQ plate. The recipe serves four with lamb loin chops marinated in olive oil, parsley, shallot, red wine vinegar, oregano, garlic, and honey. After grilling, a gremolata of olives, pine nuts, parsley, capers, and lemon zest goes over the top. The chops cook in about 15 minutes, making them useful when you want a more distinctive main without a long cook.
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Grilled Chicken Wings with Buffalo Sauce
Fiery sauce clings to Grilled Chicken Wings with Buffalo Sauce, giving four servings a familiar game-day flavor straight from the grill. The recipe uses 1.5 pounds of wings with Frank’s RedHot, butter, white vinegar, Worcestershire sauce, cayenne, and garlic powder, and the card lists a 20-minute total time. Toss the cooked wings in warm sauce, then bring extra sauce to the table. Celery, carrot sticks, and blue cheese dip help round out the plate.
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Copycat Texas Roadhouse Beef Tips
Smoky grilled beef under a rich mushroom gravy makes Copycat Texas Roadhouse Beef Tips a different kind of BBQ main. The 30-minute recipe serves four, starting with two pounds of sirloin beef tips browned on the grill before they move into a skillet. Onion, mushrooms, butter, flour, Worcestershire sauce, Maggi sauce, and beef base build the gravy. Spoon the beef over mashed potatoes or serve it with vegetables when the cookout plate needs something saucier than another steak.
Get the Recipe: Copycat Texas Roadhouse Beef Tips
Grilled Dijon Rosemary Chicken Thighs
Tangy glaze and fresh herbs give Grilled Dijon Rosemary Chicken Thighs a polished finish without turning them into a fussy grill project. One pound of boneless chicken thighs serves four, with grainy mustard, Dijon, lemon juice, honey, and rosemary making the glaze. The card lists 25 minutes including resting time. The chicken cooks over direct and indirect heat before the glaze goes on near the end, helping the honey caramelize without spending too long over the flame.
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Grilled Hanger Steaks with Chimichurri
Bold herb sauce cuts through the richness of Grilled Hanger Steaks with Chimichurri, a four-serving steak option with two hours reserved for marinating. Hanger steak is coated with olive oil, oregano, cumin, paprika, onion, and garlic before a fast high-heat grill. Chimichurri is spooned over the sliced meat after it rests. The full card lists 2 hours 20 minutes total, but the actual grill time is only about 10 minutes once the prep is done.
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Grilled Mango-Chipotle Chicken Wings
Smoky spice and fruit sweetness meet in Grilled Mango-Chipotle Chicken Wings, which serve six with a brown sugar and chipotle rub. Smoked paprika and mustard powder deepen the seasoning, while grilled mango is blended with apple cider and brown sugar for the glaze. The wings cook on the grill for about 20 to 25 minutes after marinating. Bring the extra mango sauce alongside so each plate can lean sweeter or hotter depending on who is reaching for seconds.
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Mediterranean Grilled Shrimp
Fast cooking and plenty of herbs make Mediterranean Grilled Shrimp a useful break between heavier meats on the BBQ table. Two pounds of shrimp serve four after marinating with olive oil, shallot, garlic, lemon juice, parsley, thyme, oregano, salt, and pepper. Once skewered, the shrimp grill for just a few minutes per side. The recipe card lists a 30-minute total time, so it works well when another main is taking longer and you need something ready sooner.
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Korean Galbi Ribs
Thin-cut beef and a sweet-savory marinade give Korean Galbi Ribs a completely different profile from classic American ribs. Four to five pounds of Korean short ribs serve four after soaking in brown sugar, soy sauce, mirin, onion, Asian pear, garlic, and sesame oil. The card calls for six hours of marinating, then only about 15 minutes of cooking. Serve the ribs with steamed rice, cucumber salad, kimchi, or other banchan to balance the rich grilled meat.
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Grilled Steak and Veggie Skewers
Color from zucchini and tomatoes keeps Grilled Steak and Veggie Skewers from looking like another all-beef plate. Six servings use sirloin cubes marinated with soy sauce, Worcestershire sauce, garlic, sugar, Dijon mustard, and smoked paprika, then threaded with zucchini ribbons and cherry tomatoes. The two-hour marinade makes up most of the 2 hour 30 minute total time, while grilling takes only a few minutes per side. Serve the skewers with rice, flatbread, or a dipping sauce.
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