On a July evening, the grill can handle more than the main dish. You can pick a main, add a side, or use skewers when the plate needs more than one thing. Save room for the grilled fruit if you want something sweet from the same heat.
Grilled Pork Chops
With soy sauce, brown sugar, Dijon mustard, garlic, and olive oil in the marinade, Grilled Pork Chops reach the plate in 25 minutes. The recipe serves four and uses thick bone-in chops that are seared over high heat before finishing over medium heat. Their straightforward flavor works with corn, salad, potatoes, or bread. Choose them when the summer meal needs a familiar main that leaves room for several sides.
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Chipotle Grilled Chicken
Smoky chipotle in adobo, lime, garlic, and onion powder give Chipotle Grilled Chicken a bold marinade without a long ingredient list. The chicken thighs cook in 15 minutes, with 25 minutes total for four servings. Slice the meat for burritos, tacos, bowls, or a plate with grilled vegetables. This option fits a summer meal when you need a main that can move between several serving styles.
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Grilled Cheese Burritos
Ground beef, Mexican rice, Monterey Jack, salsa, and sour cream fill Grilled Cheese Burritos, which make six servings in 35 minutes. A cast-iron grill or griddle pan browns the cheese-coated tortillas after assembly. Lettuce and cilantro add a fresh finish without changing the hearty center. Serve these when the meal calls for a handheld main rather than a standard grilled cut of meat.
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Charred Grilled Peppers
Bell peppers, olive oil, salt, pepper, oregano, and optional garlic keep Charred Grilled Peppers simple. Four servings take 15 minutes from start to finish, and the grill softens the peppers while adding browned edges. They can sit beside burgers, steak, chicken, or skewers without competing with the main. Add them when the meal needs color and a vegetable that cooks quickly.
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Lamb Kebabs
For a Mediterranean-style main, Lamb Kebabs combine ground lamb with onion, garlic, coriander, mint, and cumin. The recipe cooks in 20 minutes and serves six with spiced Greek yogurt, flatbreads, lettuce, tomatoes, and red onion. Those serving pieces let the kebabs work as a plated main or a build-your-own spread. Use them when the summer meal needs something different from the usual burgers and chicken.
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Grilled Corn on the Cob
Tajín, lime, cilantro, Cotija, and butter finish Grilled Corn on the Cob after the kernels pick up char. The recipe serves four in 25 minutes, with the four ears spending 15 minutes on a kettle grill. It pairs easily with chicken, steak, seafood, or skewers. Choose it when the summer meal needs a side that carries more seasoning than plain buttered corn.
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Grilled Chicken Thighs
After 30 minutes of marinating, Grilled Chicken Thighs cook with parsley, cilantro, garlic, red wine vinegar, olive oil, and oregano. The recipe serves four and takes 1 hour 10 minutes total, with chimichurri held back for serving. Boneless thighs stay manageable on either a gas or charcoal grill. Plan these for a summer meal when extra prep time is available but the actual grilling stays at 20 minutes.
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Grilled Shrimp Kabobs
Jumbo shrimp, red and green bell peppers, red onion, and mushrooms share the skewers in Grilled Shrimp Kabobs. Four servings take 53 minutes, including a 30-minute marinade and six to eight minutes on the grill. Garlic, olive oil, honey, and paprika coat both the seafood and vegetables. Add these kabobs when the summer meal needs a seafood main with vegetables already built into each portion.
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Juicy Grilled Hot Dogs
At 16 minutes from start to finish, Juicy Grilled Hot Dogs provide six servings with hot dogs, buns, and the toppings you choose. Ketchup, mustard, and fried onions are listed, so the setup can stay basic or expand with more condiments. Their six-minute cook time helps when other grill items need more space and time. Put them on the menu for a casual meal with several easy sides.
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Garlic Butter Steak and Potatoes Foil Packet
Sirloin steak, baby potatoes, pearl onions, butter, and Italian seasoning fill Garlic Butter Steak and Potatoes Foil Packet servings with the main and starch together. Four portions take 45 minutes, including 30 minutes of cooking. The packets keep the ingredients contained and make portioning straightforward. Choose this recipe when the summer meal needs a filling plate without managing separate pans of potatoes and steak.
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Grilled Shrimp
Lemon, butter, garlic, and chopped herbs coat Grilled Shrimp as they cook on skewers in 20 minutes total. One pound of peeled shrimp makes four servings, and the grill time itself is only 10 minutes. The skewers can go into tacos, pasta, or salad, or stay whole beside corn and vegetables. Pick this recipe when seafood needs to reach the meal quickly without a heavy sauce.
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Grilled Veggie Kabobs
Across the skewers, Grilled Veggie Kabobs combine zucchini, red onion, mushrooms, bell pepper, and eggplant with a lemon-Dijon herb dressing. The recipe serves four and takes 40 minutes, with 15 minutes on the grill. Each skewer brings several vegetables into one portion. Include them when the summer meal needs a substantial vegetable option that can share the grates with the main course.
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Grilled Lobster Tail
Garlic herb butter brings lemon, smoked paprika, parsley, and basil to Grilled Lobster Tail. Two lobster tails serve two in 20 minutes, with 10 minutes of cooking over direct heat before finishing shell-side down. Reserved butter and lemon wedges complete the plate after grilling. Choose this seafood main when the summer meal calls for a smaller centerpiece that cooks quickly but still stands apart from everyday grill fare.
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Grilled Steak Pinwheels
Emmental cheese and fresh spinach fill Grilled Steak Pinwheels, turning butterflied flank steak into four portions. The recipe takes 35 minutes, including 15 minutes of cooking on a charcoal or gas grill. Sliced pinwheels add a different shape to a plate without requiring a separate filling or sauce. Serve them when the summer meal needs a beef main that looks distinct from standard steaks or burgers.
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Grilled Eggplant
Olive oil, garlic, Italian seasoning, salt, and pepper give Grilled Eggplant a flexible role in the meal. Four servings take 25 minutes, including 15 minutes of cooking, then chopped parsley can finish the slices. The eggplant works as an appetizer, side, or main course depending on what else is served. Add it when one grilled vegetable needs to take a larger or smaller role on the plate.
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Grilled Tri Tip
Fresh parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes season Grilled Tri Tip. The herb mixture doubles as a sauce for the sliced two-pound roast, which serves four in 40 minutes. Twenty minutes of cooking keeps the grill commitment manageable for a larger cut. Make this the main when the summer meal needs beef that can be carved and shared rather than plated as individual steaks.
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Grilled Peaches
Brown sugar, butter, cinnamon, lemon juice, and optional rum turn Grilled Peaches into a six-serving dessert in 11 minutes. The fruit cooks for only six minutes, then can be served with ice cream. That short grill time lets dessert wait until the mains and sides are cleared from the grates. Use these peaches to close the summer meal with something warm, simple, and tied to the same cooking setup.
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Flaky Grilled Salmon
On a gas grill, Flaky Grilled Salmon cooks with olive oil, salt, pepper, lemon zest, and lemon herb butter. Four salmon fillets serve four in 30 minutes, including 20 minutes of cooking. Garlic, parsley, oregano, and dill add flavor without a heavy coating. Select it when the summer meal needs a seafood main that stays straightforward and pairs well with corn, eggplant, or peppers.
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Grilled Halloumi Skewers with Chimichurri
Halloumi, bell pepper, and zucchini alternate on Grilled Halloumi Skewers with Chimichurri, which serve four in 25 minutes. Lemon and olive oil season the skewers, while parsley, cilantro, garlic, oregano, red wine vinegar, and red pepper flakes form the sauce. The cheese holds its shape over the heat and gives the plate a firm centerpiece. Use these when the summer meal needs a skewer option that is not built around meat.
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Fresh Pasta Salad with Grilled Veggies
Broiled zucchini, red bell pepper, red onion, and cherry tomatoes give Fresh Pasta Salad with Grilled Veggies its charred vegetable base. The recipe serves four in 40 minutes with cavatappi pasta, black olives, parsley, and a balsamic-Dijon vinaigrette. It can be served at room temperature or slightly chilled. Add it when the summer meal needs a pasta side that can be prepared away from the crowded grill.
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Charred Grilled Chicken Kabobs
Chicken breast, red and green bell peppers, red onion, and portobello mushrooms fill Charred Grilled Chicken Kabobs for four servings. Garlic, olive oil, honey, and paprika form the marinade before 15 minutes of grilling, with 30 minutes total. The skewers combine the protein and vegetables in each portion. Put them on the menu when the summer meal needs a balanced main that can move straight from grill to plate.
Get the Recipe: Charred Grilled Chicken Kabobs