Big BBQ spreads work better when the grill has more than one thing going. This lineup covers the heavy hitters people expect, including steak, ribs, burgers, wings, chicken, shrimp, skewers, corn, and grilled salads. Some recipes cook fast over direct heat, while others need a longer marinating window or indirect setup. The range gives the crowd enough variety without turning the whole cookout into a dozen unrelated side projects.
Grilled Hanger Steaks with Chimichurri
Rubbed with cumin, oregano, paprika, onion, and garlic, Grilled Hanger Steaks with Chimichurri turns 2 pounds of hanger steak into 4 servings after a 2-hour marinade window. The recipe grills the steaks over high heat for 3 to 4 minutes per side, then rests them before slicing. Chimichurri brings parsley, cilantro, shallot, and garlic to the plate. Serve this when the BBQ needs sliced steak that can land on a platter fast.
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Grilled Bruschetta Chicken
Marinated in olive oil, red wine vinegar, Italian seasoning, salt, and pepper, Grilled Bruschetta Chicken gives 4 chicken breasts a 25-minute total cook-and-prep time once the marinade is handled. Roma tomatoes, basil, shallots, sundried tomatoes, garlic, mozzarella, Parmesan, and balsamic syrup build the topping. The grilled chicken stays practical for a BBQ because each breast gets its own topping. Serve it with salad, grilled bread, or a simple pasta side.
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Grilled Peach Salad with Tomatoes
Built around 2 to 3 grilled peaches, cherry tomatoes, sugar snap peas, mint, parsley, and pickled red onion, Grilled Peach Salad with Tomatoes brings a lighter plate to a meat-heavy BBQ. The recipe makes 6 servings in 20 minutes, with 10 minutes of grill time for the peaches. A white balsamic, olive oil, mustard, and honey dressing ties the fruit and vegetables together. Serve it beside steak or chicken when the table needs something fresh off the grill.
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Grilled Chicken Wings with Buffalo Sauce
Tossed in a sauce made from Frank’s RedHot, butter, white vinegar, Worcestershire sauce, cayenne, and garlic powder, Grilled Chicken Wings with Buffalo Sauce makes 4 servings in 20 minutes. The wings grill over medium-high heat, then get coated with warmed sauce after cooking. That keeps the sauce from burning while still giving the platter a clear Buffalo wing finish. Serve with celery, carrot sticks, and blue cheese dip when the BBQ needs a spicy hand-held option.
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Easy Grilled Beef Burgers
Mixed with BBQ sauce, salt, black pepper, garlic powder, and onion powder, Easy Grilled Beef Burgers turns 24 ounces of ground beef into 8 burgers. The total time is 27 minutes, including shaping the patties and grilling them over direct heat. Buns, cheese slices, lettuce, tomato, onion, and pickles are listed as optional assembly items. Use this when the crowd needs a familiar main that works with nearly any BBQ side on the table.
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Grilled Chicken Drumsticks
Seasoned with smoked paprika, garlic powder, onion powder, dried thyme, salt, pepper, and high-heat oil, Grilled Chicken Drumsticks makes 4 servings in 50 minutes. The method starts the drumsticks on the cooler side of the grill, then moves them to the hot zone before brushing with BBQ sauce. That setup helps the chicken cook through without burning the glaze. Serve with coleslaw, potato salad, rice, or corn ribs for a full backyard plate.
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Grilled Corn Guacamole
Folded with grilled corn, avocado, red onion, garlic, cilantro, jalapeno, lime juice, and optional cotija, Grilled Corn Guacamole gives the snack table 6 servings in 15 minutes. The corn grills for 3 to 4 minutes per side before the kernels go into the mashed avocado. It works as a dip with chips or as a topping for tacos, burgers, or grilled chicken. Use it when the BBQ needs something people can scoop while the mains finish.
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Grilled Dijon Rosemary Chicken Thighs
Glazed with grainy mustard, Dijon mustard, lemon juice, honey, and fresh rosemary, Grilled Dijon Rosemary Chicken Thighs makes 4 servings in 25 minutes, including a 5-minute rest. Boneless skinless chicken thighs cook over direct and indirect heat, then get brushed with glaze near the end so the honey does not burn. The short ingredient list keeps the prep simple. Serve with grilled vegetables, rice, or potatoes when the BBQ needs chicken that stays easy to plate.
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Grilled Elote Corn Ribs
Cut from 4 corn cobs and finished with sour cream, mayonnaise, garlic powder, cumin, chipotle powder, lime juice, cotija, and cilantro, Grilled Elote Corn Ribs makes 4 servings in 20 minutes. The corn grills for 2 to 3 minutes per side before the sauce goes on. The rib shape makes the side easy to pick up from a platter. Serve hot or at room temperature next to wings, burgers, or grilled steak.
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Grilled Mango-Chipotle Chicken Wings
Coated in a rub of brown sugar, chipotle powder, smoked paprika, mustard powder, salt, and pepper, Grilled Mango-Chipotle Chicken Wings makes 6 servings in 40 minutes. The glaze blends grilled mango with apple cider and brown sugar after the fruit caramelizes on the grill. The wings marinate in the rub for 1 to 2 hours before cooking. Put these out when the BBQ needs wings with fruit, smoke, and heat in one platter.
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Grilled Beef Finger Meat
Seasoned with Montreal steak seasoning and cooked hot over direct heat, Grilled Beef Finger Meat turns 2 pounds of trimmed beef finger meat into 4 servings in 20 minutes. The recipe keeps the ingredient list short because the cut is rich enough without a heavy sauce. It cooks for about 2 to 3 minutes per side and rests after reaching 125 F. Serve sliced or whole with corn ribs, potato salad, or grilled vegetables.
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Mediterranean Grilled Shrimp
Marinated with olive oil, shallot, garlic, lemon juice, parsley, fresh thyme, oregano, salt, and pepper, Mediterranean Grilled Shrimp makes 4 servings in 30 minutes. The recipe uses 2 pounds of peeled and deveined shrimp, threaded onto skewers after a 20 to 30-minute rest in the marinade. The shrimp grill for 3 to 4 minutes per side until opaque. Serve over rice, orzo, or salad when the BBQ needs seafood that cooks quickly.
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Grilled Steaks with Cowboy Butter
Finished with a compound butter made from garlic, parsley, chives, smoked paprika, chipotle powder, Dijon mustard, and black pepper, Grilled Steaks with Cowboy Butter makes 4 servings in 52 minutes. The recipe uses 4 steaks of your choice, seasoned simply with salt and pepper before grilling. The butter can be made ahead and chilled into a log. Serve each steak with a slice of melting cheese on top and grilled vegetables or corn alongside.
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Sweet & Spicy Grilled Harissa-Honey Chicken Skewers
Marinated with harissa paste, honey, lemon juice, and sliced red onion, Sweet & Spicy Grilled Harissa-Honey Chicken Skewers turns 2 pounds of boneless skinless chicken thighs into 4 servings. The total time is 50 minutes, including a 30-minute marinade. The chicken is cut into strips, threaded onto skewers, and grilled for about 6 to 8 minutes while the onions soften alongside. Serve with couscous, salad, or grilled vegetables.
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Texas-Style Carne Asada
Marinated in lime juice, olive oil, charred garlic, cumin, Mexican oregano, salt, and pepper, Texas-Style Carne Asada turns 1 1/2 pounds of skirt steak into 4 servings. The total time is 6 hours 15 minutes because the steak needs a long marinade. Once the grill is hot, the steak cooks 3 to 4 minutes per side and rests before slicing. Serve with warm tortillas, beans, rice, pico de gallo, or guacamole.
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Korean Galbi Ribs
Marinated with brown sugar, soy sauce, water, mirin, onion, Asian pear, garlic, and sesame oil, Korean Galbi Ribs uses 4 to 5 pounds of Korean short ribs for 4 servings. The ribs need at least 4 hours in the marinade, with overnight listed as an option. Once the grill is ready, they cook fast, about 3 to 4 minutes per side. Serve with steamed rice, kimchi, pickled radish, or a simple cucumber salad.
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Grilled Asparagus and Potato Salad
Made with baby potatoes, asparagus, red bell pepper, red onion, chives, parsley, and a mayo-mustard dressing, Grilled Asparagus and Potato Salad gives the BBQ table 6 servings in 30 minutes. The potatoes are parboiled first, then grilled with the vegetables until tender and lightly charred. White wine vinegar, whole grain mustard, garlic, and lemon juice keep the dressing from feeling too heavy. Serve warm or chilled beside chicken, steak, or fish.
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Grilled Steak & Veggie Skewers
Marinated in soy sauce, Worcestershire sauce, garlic, sugar, Dijon mustard, smoked paprika, and olive oil, Grilled Steak & Veggie Skewers make 6 servings with sirloin, zucchini ribbons, and cherry tomatoes. The total time is 2 hours 30 minutes, mostly from the marinade. The skewers grill for about 3 minutes per side, then rest before serving. Pair them with rice pilaf, grilled flatbread, pasta salad, tzatziki, or chimichurri.
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Grilled Ribs on a Charcoal Grill
Rubbed with brown sugar, smoked paprika, garlic powder, salt, pepper, and olive oil, Grilled Ribs on a Charcoal Grill turns 1 rack of pork ribs into 4 servings. The total time is 1 hour 40 minutes, with most of it spent cooking over indirect heat. BBQ sauce is optional during the final few minutes so it can glaze without burning. Serve with cornbread, potato salad, coleslaw, baked beans, or mac and cheese.
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