At a cookout, even someone glued to a phone can be tempted over by the smell of food on the grill. These 17 recipes cover juicy steaks, smoky chicken, sweet-and-spicy wings, seafood, and sides that get their flavor from the heat. Some cook quickly while others need time to marinate, so there is room for both last-minute dishes and a planned weekend meal. Whether everyone wants a big main dish or something to nibble on before dinner, the grill can handle it.
Grilled Peach Salad with Tomatoes
Sweet grill marks give Grilled Peach Salad with Tomatoes a little something extra beside the usual cookout mains. The grilled peaches are tossed with cherry tomatoes, sugar snap peas, and fresh mint, then finished with a white balsamic dressing and pickled red onion. Crumbled feta adds a salty finish. This colorful side works especially well next to steak or chicken when the grill is already hot and you want something fresh on the plate.
Get the Recipe: Grilled Peach Salad with Tomatoes
Grilled Ribeye Cap Steak
Steakhouse-style richness comes to the backyard with Grilled Ribeye Cap Steak, made from the tender, well-marbled cap of a ribeye. Each rolled steak gets a simple coating of coarse salt and cracked pepper before a hot sear, then finishes over gentler heat. A little compound butter goes on top after the meat rests. This is the main to bring out when the cookout calls for a special cut instead of the usual burgers.
Get the Recipe: Grilled Ribeye Cap Steak
Grilled Chicken Drumsticks
Sticky edges and smoky seasoning make Grilled Chicken Drumsticks a natural choice for a backyard meal. The chicken is rubbed with smoked paprika, garlic powder, onion powder, and thyme, then cooked over the cooler side of the grill before a quick finish over direct heat. Barbecue sauce goes on near the end so it can glaze without burning. Set out napkins and serve the drumsticks with corn or a chilled salad while everyone is eating outside.
Get the Recipe: Grilled Chicken Drumsticks
Grilled Corn Guacamole
Chip duty gets much more interesting with Grilled Corn Guacamole waiting by the grill. Corn is cooked on the cob until lightly toasted, then cut from the cob and folded into mashed avocado with red onion, garlic, cilantro, jalapeno, and lime. Optional cotija adds a salty topping. The recipe makes six servings, so it works as a shared starter while the main dishes finish cooking. Put it out with a sturdy bowl of tortilla chips.
Get the Recipe: Grilled Corn Guacamole
Korean Galbi Ribs
Deeply browned edges and a sweet-savory marinade give Korean Galbi Ribs plenty of cookout appeal. The short ribs sit in a mixture of soy sauce, brown sugar, mirin, onion, Asian pear, garlic, and sesame oil before a quick turn on the grill. Allow several hours for marinating even though the grilling itself is brief. Serve the ribs with rice and a cucumber salad when you want a main dish that brings something different to the backyard table.
Get the Recipe: Korean Galbi Ribs
Grilled Cauliflower Steaks
Wide slices and bold grill marks help Grilled Cauliflower Steaks hold their own beside the meat. The thick cauliflower pieces are brushed with olive oil mixed with dried herbs, garlic powder, onion powder, and a pinch of red pepper flakes. They cook until tender with a little color on the edges, then get a squeeze of lemon. This four-serving side is useful when someone wants a hearty vegetable option instead of another bowl of cold salad.
Get the Recipe: Grilled Cauliflower Steaks
Grilled Mango-Chipotle Chicken Wings
Sweet heat makes Grilled Mango-Chipotle Chicken Wings hard to ignore once the grill is going. A dry rub of chipotle powder, smoked paprika, mustard powder, and brown sugar seasons the wings before they cook. Grilled mango is blended with apple cider for a fruity sauce to spoon over the finished chicken, with extra on the side for dipping. Set out a platter as people arrive; the mix of smoke, fruit, and spice makes this a lively cookout starter.
Get the Recipe: Grilled Mango-Chipotle Chicken Wings
Grilled Asparagus and Potato Salad
The familiar picnic side takes on a smoky twist in Grilled Asparagus and Potato Salad. Parboiled baby potatoes go onto the grill with asparagus, red bell pepper, and red onion until the vegetables are tender and lightly charred. A creamy dressing brings in mayonnaise, whole grain mustard, white wine vinegar, garlic, and fresh herbs. It can be served warm or chilled, making it handy when the main course and side dishes are coming off the grill at different times.
Get the Recipe: Grilled Asparagus and Potato Salad
Mediterranean Grilled Shrimp
Fast cooking and a bright finish make Mediterranean Grilled Shrimp useful when everyone is ready to eat. The shrimp marinate with olive oil, lemon juice, garlic, shallot, parsley, thyme, and oregano before going onto skewers. They grill in just a few minutes per side and make four servings. Bring them to the table with rice or a simple salad, or pass the skewers around as a lighter option alongside steak and chicken.
Get the Recipe: Mediterranean Grilled Shrimp
Sweet & Spicy Grilled Harissa-Honey Chicken Skewers
Sweetness followed by chile heat gives Sweet & Spicy Grilled Harissa-Honey Chicken Skewers their punch. Boneless chicken thighs are coated in harissa paste, honey, and lemon juice, then threaded onto skewers after a short marinade. Sliced red onion cooks on the grill alongside the chicken. The recipe serves four and works well when you want portions that are easy to pass around. Keep a cool salad nearby to balance the spicy coating.
Get the Recipe: Sweet & Spicy Grilled Harissa-Honey Chicken Skewers
Grilled Beef Finger Meat
Direct heat gives Grilled Beef Finger Meat a browned outside while the rich cut stays meaty inside. Finger meat comes from between the beef rib bones and needs only trimming and Montreal steak seasoning before grilling. The recipe uses two pounds and makes four servings, with about ten minutes of cooking on the card. Slice the pieces after a short rest and serve them with simple grilled vegetables when the cookout needs another beef option beyond steak or burgers.
Get the Recipe: Grilled Beef Finger Meat
Grilled Dijon Rosemary Chicken Thighs
Good grill marks and a glossy finish make Grilled Dijon Rosemary Chicken Thighs look right at home on an outdoor table. Boneless thighs are seasoned, grilled, and brushed near the end with a glaze of Dijon and grainy mustard, lemon, honey, and fresh rosemary. Adding the glaze late helps keep its honey from scorching. This four-serving chicken dish is a practical main when you want something different from barbecue sauce without spending the afternoon on a complicated marinade.
Get the Recipe: Grilled Dijon Rosemary Chicken Thighs
Grilled Elote Corn Ribs
Little curved pieces turn Grilled Elote Corn Ribs into a side that is easy to pick up between bites of barbecue. Corn cobs are cut lengthwise, grilled, and coated with a mixture of mayonnaise, sour cream, lime, cumin, and chipotle powder. Crumbled cotija and cilantro finish the dish. The recipe serves four, so make more if corn is always the first thing to disappear from your cookout table. Have extra napkins ready for the creamy topping.
Get the Recipe: Grilled Elote Corn Ribs
Grilled Hanger Steaks with Chimichurri
Bold char and a fresh green sauce set Grilled Hanger Steaks with Chimichurri apart from plain grilled beef. The hanger steaks marinate with olive oil, oregano, paprika, onion, and garlic before a hot, quick cook. After resting, the meat is sliced and topped with chimichurri for an herby finish. Plan ahead for the two-hour marinating time. This four-serving main works when you want a steak dinner that does not need a heavy sauce or a long list of sides.
Get the Recipe: Grilled Hanger Steaks with Chimichurri
Grilled Vegetables
Colorful grill marks bring Grilled Vegetables to life without asking anyone to make another side indoors. Zucchini, summer squash, mushrooms, eggplant, bell peppers, and red onion are coated in Italian dressing before cooking on a Ninja Woodfire grill. The vegetables turn tender with browned edges, and the recipe makes four servings. Serve them alongside burgers or chicken, or pile them onto a platter for anyone who wants a generous helping of vegetables with dinner.
Get the Recipe: Grilled Vegetables
Grilled Whole Chicken
When a whole bird comes off the grill with golden skin, Grilled Whole Chicken can anchor the cookout table. The chicken gets a rub of smoked paprika, garlic powder, onion powder, and thyme, then cooks mostly over indirect heat before a brief finish on the hotter side. The recipe serves six and lists about an hour of prep and cooking, plus resting before carving. Slice it onto a large platter and let everyone choose the pieces they like.
Get the Recipe: Grilled Whole Chicken
Easy Grilled Beef Burgers
Few cookout smells compete with Easy Grilled Beef Burgers sizzling over the coals. Ground beef is mixed with a little barbecue sauce, salt, pepper, garlic powder, and onion powder before being shaped into patties and grilled. The recipe makes eight burgers, with buns, cheese, lettuce, tomato, onion, and pickles listed as optional additions. Set the toppings out separately so everyone can build a burger the way they like while the next batch comes off the grill.
Get the Recipe: Easy Grilled Beef Burgers