The hardest part of a grill afternoon is smelling everything before the first plate is ready. These 17 recipes have each had their own turn at the grill, on the table, and on the plate over time. The lineup moves from long-marinated ribs, carne asada, and hanger steak to fast shrimp, corn, vegetables, salads, and sandwiches. Some need patience, while others finish quickly once the grates are hot, but each brings enough smoke, char, or sauce to make the wait fade fast.
Grilled Elote Corn Ribs
Sweet corn is cut into quarters before Grilled Elote Corn Ribs spends about 10 minutes over the grill, then gets coated with sour cream, mayonnaise, lime, chipotle, cotija, and cilantro. The full recipe takes 20 minutes and makes 4 servings. Put the ribs out hot or at room temperature as an appetizer or side. They work well beside steaks, smoked meat, or a platter of small bites.
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Grilled Mediterranean Lamb Chops
Marinated in olive oil, parsley, oregano, garlic, red wine vinegar, honey, and shallot, Grilled Mediterranean Lamb Chops sears in 15 minutes and feeds 4. A topping of olives, toasted pine nuts, capers, parsley, and lemon zest adds contrast to the rich lamb. It takes 25 minutes of prep and grilling after the short marinade. Bring these out with a salad, roasted potatoes, or warm bread.
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Texas-Style Carne Asada
Six hours in lime juice, olive oil, charred garlic, cumin, and Mexican oregano give Texas-Style Carne Asada time to season 1 1/2 pounds of skirt steak before a 10-minute grill. The recipe takes 6 hours 15 minutes total and makes 4 servings. Let the steak rest, then slice it thinly against the grain. Use it for tacos, rice bowls, or a platter with tortillas and salsa.
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Korean Galbi Ribs
Soy sauce, brown sugar, mirin, onion, Asian pear, garlic, and sesame oil form the marinade for Korean Galbi Ribs. After 6 hours of marinating, the short ribs are grilled for about 15 minutes and make 4 servings. The pear helps tenderize the meat while the high heat chars the edges. Pair the ribs with steamed rice, cucumber salad, kimchi, or other small Korean side dishes.
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Grilled Asparagus and Potato Salad
Baby potatoes are parboiled before Grilled Asparagus and Potato Salad brings them to the grill with asparagus, red bell pepper, and red onion. A mayonnaise, whole-grain mustard, white wine vinegar, garlic, chive, and parsley dressing finishes the vegetables. The recipe takes 30 minutes and feeds 6. Set it out warm for dinner or chill it before a backyard spread.
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Grilled Beef Finger Meat
Simply seasoned with Montreal steak seasoning, Grilled Beef Finger Meat uses 2 pounds of trimmed beef and grills hot and fast. The recipe takes 20 minutes, makes 4 servings, and needs only about 2 to 3 minutes per side before resting. Its short ingredient list keeps the beef at the center. Slice or portion it for a straightforward main with potatoes, salad, or grilled vegetables.
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Grilled Bruschetta Chicken
Roma tomatoes, basil, shallots, sun-dried tomatoes, and garlic make the topping for Grilled Bruschetta Chicken. The chicken breasts marinate in olive oil, red wine vinegar, and Italian seasoning, then grill in 15 minutes before mozzarella, balsamic syrup, and Parmesan go on top. The prep-and-grill time is 25 minutes after marinating, and the recipe feeds 4. Use it as a main with bread or a simple salad.
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Grilled Vegetables
Zucchini, summer squash, red onion, mushrooms, eggplant, and bell peppers fill the platter in Grilled Vegetables. Italian dressing handles the marinade, which rests for about an hour, while the vegetables need roughly 10 minutes on the grill and make 4 servings. Thick cuts help them stay intact over high heat. Add the platter beside fish, steak, chicken, or a baked potato dinner.
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Grilled Chicken Caprese Sandwich
Toasted buns hold grilled chicken, fresh mozzarella, tomato, lettuce, and pesto mayonnaise in Grilled Chicken Caprese Sandwich. Using chicken that is already grilled keeps the assembly time to 10 minutes, and the recipe makes 2 sandwiches. The pesto is mixed directly into the mayonnaise before everything is stacked. Keep this one for lunch when leftovers from the grill need a new job.
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Grilled Peach Salad with Tomatoes
Warm peaches with visible grill marks bring sweetness to Grilled Peach Salad with Tomatoes, which also combines cherry tomatoes, sugar snap peas, mint, parsley, pickled red onion, and feta. A white balsamic and whole-grain mustard dressing ties it together. The salad takes 20 minutes and makes 6 servings. Place it on the table immediately while the peaches are still soft and the vegetables remain crisp.
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Mediterranean Grilled Shrimp
Lemon juice, fresh thyme, parsley, oregano, shallot, and garlic season Mediterranean Grilled Shrimp before the skewers hit high heat. The shrimp rest in the marinade for 20 to 30 minutes, then grill for 3 to 4 minutes per side. The full recipe takes 30 minutes and feeds 4. Thread these for an appetizer, or add rice and vegetables to turn them into the main plate.
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Grilled Cauliflower Steaks
Thick slices from one head of cauliflower become Grilled Cauliflower Steaks after being brushed with olive oil, dried herbs, onion powder, garlic powder, and red pepper flakes. The recipe takes 20 minutes and makes 4 servings. Keeping the core intact helps each piece hold together on the grill. Finish with fresh lemon and place them beside any grilled main that needs a vegetable side.
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Grilled Steaks with Cowboy Butter
A garlicky compound butter with parsley, chives, smoked paprika, chipotle powder, and Dijon mustard melts over Grilled Steaks with Cowboy Butter. The recipe uses 4 steaks, takes 52 minutes, and feeds 4 once the meat has grilled and rested. The butter can be prepared ahead and kept cold until needed. Use a slice on each steak just before the platter reaches the table.
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Grilled Ribeye Cap Steak
Coarse salt and cracked black pepper are all Grilled Ribeye Cap Steak needs before a fast sear over high heat. Two 4- to 6-ounce steaks take 5 minutes to prep and 10 minutes to grill, then rest for about 10 minutes under foil. The recipe makes 2 servings and finishes with plain or compound butter. Make this when the menu calls for a smaller steak with rich marbling.
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Grilled Corn Guacamole
Charred corn folds into mashed avocado in Grilled Corn Guacamole, along with red onion, garlic, cilantro, jalapeño, lime juice, and optional cotija cheese. The corn grills for about 10 minutes, while the complete recipe takes 15 minutes and makes 6 servings. Keep the texture as chunky or smooth as the table prefers. Set out tortilla chips, or spoon it beside tacos and other Tex-Mex dishes.
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Grilled Mango-Chipotle Chicken Wings
A brown sugar, chipotle, smoked paprika, and mustard rub coats Grilled Mango-Chipotle Chicken Wings before they go over medium-high heat. Grilled mango is blended with apple cider and brown sugar for the sauce, which is spooned over the wings at the end. After the separate 1- to 2-hour marinade, the recipe time is 40 minutes and feeds 6. Keep extra mango sauce nearby for dipping.
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Grilled Hanger Steaks with Chimichurri
Cumin, oregano, paprika, onion, and garlic season Grilled Hanger Steaks with Chimichurri during a 2-hour marinade. The steaks grill for 10 minutes, rest, and finish with 1/2 cup of chimichurri. Total time is 2 hours 20 minutes, and the recipe makes 4 servings. Plan this one early, then slice the steak across the grain and bring the sauce to the table with it.
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