A backyard meal can go in a lot of directions once the grill is hot. Pick a seafood main, a skewer, or a vegetable side depending on what you want to serve first. It works for cookouts, patio dinners, and plates passed around outside.
Grilled Lobster Tail
Split lengthwise and brushed with herb butter, Grilled Lobster Tail takes 20 minutes and serves two. The sauce combines melted butter, garlic, lemon, smoked paprika, parsley, and basil before some is reserved for finishing. The lobster grills flesh-side down, then shell-side down until opaque. Choose this seafood main when the grill menu needs something beyond steak or chicken without adding a long cooking process.
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Grilled Pork Chops
Marinated before they hit high heat, Grilled Pork Chops take 25 minutes and serve four. Bone-in chops are coated with olive oil, soy sauce, brown sugar or honey, Dijon mustard, garlic, and black pepper. A quick sear is followed by gentler heat until the pork reaches 145°F. This is a practical main when advance marinating can handle most of the flavor work.
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Charred Grilled Vegetables
Built from five vegetables, Charred Grilled Vegetables serve six in 35 minutes. Zucchini, red onion, bell peppers, asparagus, and portobello mushrooms are coated with olive oil, salt, and pepper, then finished with balsamic vinegar and oregano. Different heat zones help each vegetable cook at the right pace. Serve this as a broad side option when the grill is already handling the main course.
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Chipotle Grilled Chicken
Ready in 25 minutes, Chipotle Grilled Chicken serves four with boneless chicken thighs as the base. Chipotle in adobo, garlic, onion powder, lime juice, and olive oil form the marinade, which adds smoky heat without a long ingredient list. The thighs sear over medium-high heat before finishing covered. Slice the chicken for tacos, rice bowls, greens, or a straightforward grilled main.
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Grilled Steak Pinwheels
Rolled around cheese and spinach, Grilled Steak Pinwheels turn two pounds of flank steak into four servings in 35 minutes. Emmental slices and fresh spinach form the filling, while olive oil, salt, and pepper season the outside. Each pinwheel grills for 4 to 5 minutes per side and rests before serving. Pick this beef main when a standard steak needs a different shape and texture.
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Grilled Shrimp
Threaded onto skewers and brushed as they cook, Grilled Shrimp serve four in 20 minutes. One pound of shrimp is paired with a sauce made from butter, lemon juice and zest, garlic, olive oil, and fresh herbs. The skewers grill for 4 to 5 minutes per side. They can anchor a lighter main or be served with rice, salad, tacos, or grilled vegetables.
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Grilled Thai Chicken Skewers
Marinated with bold aromatics, Grilled Thai Chicken Skewers make four servings in 1 hour and 5 minutes. Chicken thighs are coated with ginger, garlic, lemongrass, red curry paste, lime, sesame oil, and fish sauce. A peanut sauce with soy sauce, Sriracha, lime, and honey is mixed while the skewers grill. Use this option when the skewer category needs a main with its own dipping sauce.
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Grilled Shrimp Kabobs
Alternating seafood and vegetables, Grilled Shrimp Kabobs serve four after 53 minutes, including marinating. Shrimp, red and green bell peppers, red onion, and portobello mushrooms are coated with garlic, olive oil, honey, and paprika. The assembled skewers grill for 6 to 8 minutes, turning occasionally. This one easily covers the main and part of the side in a single skewer.
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Charred Mexican Street Corn
Boiled first and finished over high heat, Charred Mexican Street Corn serves six in 30 minutes. Eight ears of corn are brushed with oil, then covered with sour cream or crema, mayonnaise, lime, garlic, cotija, cilantro, and Tajín. The final grilling step adds browned spots before the toppings go on. Add it when a plain corn side needs more seasoning and texture.
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Juicy Grilled Hot Dogs
Cooked in minutes and easy to customize, Juicy Grilled Hot Dogs serve six in 16 minutes. Six hot dogs and buns form the base, with ketchup, mustard, and fried onions listed as topping options. The hot dogs rotate on the grates for 5 to 7 minutes while the buns warm above them. Choose this main when speed and flexible toppings matter more than extensive prep.
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Garlic Butter Steak and Potatoes Foil Packet
Sealed into four portions, Garlic Butter Steak and Potatoes Foil Packet combines sirloin, baby potatoes, and pearl onions in 45 minutes. Melted butter, Italian seasoning, garlic powder, salt, and pepper coat the mixture before each packet is crimped closed. On the grill, the packets cook for 10 to 12 minutes per side. It is a useful main when meat, potatoes, and low cleanup need to share one packet.
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Lamb Kebabs
Shaped directly around skewers, Lamb Kebabs serve six in 20 minutes. Ground lamb is mixed with sautéed onion and garlic, fresh coriander, mint, cumin, salt, and pepper, then paired with a spiced Greek yogurt sauce. The kebabs grill for 8 to 10 minutes and can be served with flatbreads, lettuce, tomatoes, and red onion. Use them when the skewer section needs a ground-meat option.
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Grilled Halloumi Skewers with Chimichurri
Golden cheese and vegetables share each skewer in Grilled Halloumi Skewers with Chimichurri, which serves four. Halloumi cubes, bell pepper, and zucchini are seasoned with lemon and olive oil, then grilled for 8 to 10 minutes. Parsley, cilantro, oregano, garlic, red wine vinegar, and pepper flakes form the chimichurri. This works as a substantial skewer choice with a herb-heavy sauce served over the top.
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Grilled Zucchini
Cut into thick slices for the grates, Grilled Zucchini takes 10 minutes and serves four. Olive oil, minced garlic, Italian seasoning, salt, and pepper coat three zucchini before they cook until marked and tender. Chopped parsley finishes the dish without adding another sauce. Keep it in the side section for a fast vegetable that can cook easily beside longer-running mains.
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Grilled Tri Tip
Coated with chimichurri before cooking, Grilled Tri Tip serves four in 40 minutes. A two-pound tri-tip roast is paired with parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes. The beef grills for about 10 minutes per side, rests, and is sliced against the grain. Select it when the menu calls for a larger beef main that can be carved into portions.
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Flaky Grilled Salmon
Cooked skin-side down to help the fillets hold together, Flaky Grilled Salmon serves four in 30 minutes. Salmon is seasoned with olive oil, lemon zest, salt, and pepper, then brushed with butter mixed with lemon, garlic, and fresh herbs. The fillets cook uncovered first and finish under the closed lid. This seafood main pairs easily with corn, asparagus, zucchini, or a simple salad.
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Grilled Chicken Thighs
Using chimichurri as both marinade and finishing sauce, Grilled Chicken Thighs serve four in 1 hour and 10 minutes. Boneless thighs are paired with parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes. After marinating, the chicken grills for 10 to 15 minutes and rests before the reserved sauce is added. Choose it for a make-ahead chicken main with a fresh herb finish.
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Charred Grilled Asparagus
Seasoned with only a few staples, Charred Grilled Asparagus takes 10 minutes and serves four. Thick asparagus spears are tossed with extra-virgin olive oil, salt, and black pepper, then finished with lemon juice and wedges. The spears cook perpendicular to the grates until tender-crisp with visible marks. Add this side when the main needs a quick green vegetable from the same grill.
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Charred Grilled Chicken Kabobs
Combining chicken and vegetables on one skewer, Charred Grilled Chicken Kabobs serve four. Chicken breast, red and green bell peppers, red onion, and portobello mushrooms are coated with a honey, garlic, olive oil, and paprika marinade. The kabobs grill for 12 to 15 minutes, turning until the chicken is cooked through. Serve them over rice, couscous, or quinoa when the skewer itself needs to carry most of the meal.
Get the Recipe: Charred Grilled Chicken Kabobs