Making roasted potatoes on the grill magically means you can indulge your craving for roasted potatoes during sweltering summer without heating up the entire kitchen. You're welcome.
Sweet sea scallops seared in brown butter and jumbled with even sweeter sweet corn. Our sorta summer salad.
Chimichurri-induced happiness can be yours with this foolproof, fuss-free, Argentine-approved answer to what's for dinner.
Does it get any better (or more like you're vacationing south of the border) than grilled corn slathered with lime mayo, cheese, cilantro, and hot sauce? Nah.
Imagine how guests will size up your grilling prowess after you slap this baby on the table.
Crisp skin. Succulent meat. A pervasive smokiness. And a pronounced yet balanced spice rub. That's what you get with this smoked hen.
Imagine, if you can, a technique that imbues salmon with a touch of smoke and ensures your pricey catch doesn't stick to the grate. You're welcome.
After grilling up these lovely little lamb lollies, we finally understand why so many folks use "lamb chop" as a term of endearment.
Simple and stunning. That's what we expect outta any side that we pull off the grill. These artichokes deliver all that—and then some.
Fresh herbs and a squeeze of lemon lend this chicken its effusive Greek accent. A foolproof grilling technique makes it irresistible in any language.
A cinch to make, this steak requires just a quick dunk in a marinade made from ingredients you already have on hand. Then it's slapped on the grill. Dinner, anyone?
Steak marinated in beer and spices, grilled to juicy magnificence, and piled atop lightly charred tortillas. Beats plain old ground beef tacos, eh?
Definitely a nonconformist, this beauty of a burger melds lamb, pork, grilled onion, mustard, parsley, dill, fennel, cumin, lemon, and scallion. We dare you.
The secret to these knee-wobblingly tender little lovelies? Roast 'em low and slow and then toss 'em on the grill for just a short spell. Which means you don't have to constantly tend a smoker from dawn to dusk.
Yep. Grilled chicken tacos with mango. Prepare to be astounded. (What? Perhaps you were expecting a humdrum weeknight dinner?)
These spice-rubbed grilled pork chops get their awesomeness from a mix of coriander seeds, chipotle chile powder, ground cumin, smoked paprika, and mustard powder. Perfection.
Grilled Pork Loin17/58
No more helplessly watching as the pork chops you toss on the grill toughen into leathery dryness. Not with this clever trick that cooks a whole pork loin and slices it into chops AFTER grilling to retain its juiciness.
How To Grill Fish18/58
Scared of fish? We understand. Actually, it's not the fish that scares most folks. It's the cooking of said fish. But not anymore.
Folks are calling this grilled chicken thighs with arugula salad "wonderful" and "perfectly balanced" and "restaurant quality." Sorta enticing, yes?
Korean Style Steak20/58
This ginger-spiked, Korean-style marinade comes together from pantry staples and takes just minutes to work its considerable magic before you toss the steak on the grill.
A legitimately unexpected and badass approach to winter squash that we promise will surprise and satiate.
Magnificently easy to marinate. Quick to toss on the grill. And distinctly Thai thanks to the lilt of coconut milk, fish sauce, cilantro, and curry.
Grilled carrots. They're a backyard grilling game-changer. And they're gonna revolutionize your weeknight side dish situation in the best possible way.
Sorta makes you wonder how you got this far in life without thinking to try this, eh?
How to make head-turning, crowd-pleasing ribs? Simple. Smoke 'em low and slow according to this straightforward and boozy recipe.
Japanese grilling at its sweetest--and simplest, with just a quick turn over the coals and a happy little sauce of soy, sake, honey, and ginger for dipping and drizzling.
Grilled Fish Tacos27/58
You've had grilled fish tacos. But have you had tipsy fish tacos suffused with tequila? That's what we thought.
"Wow!" "Off-the-charts good!" "Divine." "Amazingly juicy and tender." "A definite keeper." That's what folks are saying about these grilled and subtly spiced chops. Sorta makes you want to try 'em, eh?
Summer's answer to the kale chip. They're chewy, nutty, smoky, and unfathomly impossible to not nosh.
Slightly spicy with a hint of sweet. Not to mention oh so satisfying. And did we mention fast and easy?
Just thought we ought to issue the disclaimer that this whole grilled chicken recipe will ruin roast chicken for you. Don't say we didn't warn you.
Nothing is more romantic than cooking grilled trout in the open air. Well, maybe that's a stretch. Still, it's a damn good recipe.
Grilled Flank Steak33/58
If you can master this über basic recipe, you can grill a steak waaaaay better than any of your friends. Promise.
We can almost see the smoke from these brats on the grill shape-shifting into a come-hither motion like in those old-time cartoons.
Who knew so few ingredients could conjure such big taste? Witness this robust grilled steak with its pantry-friendly spice rub.
These lamb chops have a nifty and lovely marinade that doubles as a finishing sauce. Works wonders at putting dinner on the table pronto.
Pizza, pizza. Here it's topped with mushrooms, pepperoni, and fresh mozzarella cheese then tossed on the grill—yes, the grill— until crisp.
A porterhouse of Flintstone-ian proportions can be awesome to behold, tricky to cook. Your Fred or Barney may never admit he needs a little advice, but here it is anyways.
Don't care for broccoli? Just toss it on the grill. It'll take on a beguilingly earthy, smoky quality that's actually quite hard to resist.
Well, why not grill clams? It's a tradition, in tandem with a splash of sake and soy, that's endured in Japan for centuries. One taste and you'll understand why.
Grilled Rack of Lamb41/58
Intoxicating. Easy. Perfect. Gratifying. That's what folks are saying about this unexpected but uncommonly good grilling recipe that'll elevate any meal to magnificent.
The quintessential summer sandwich, this stack is stuffed with grilled eggplant, bell peppers, red onions, and zucchini. Open wide.
Spicy. Sweet. Tangy. Irresistible. Even healthful. Just what we want in something that's hot off the grill and destined for dinner.
Beer Can Chicken44/58
A whole hen plunked unceremoniously on a can and cooked on the grill or in the oven. A tailgating classic that's simple and perfect—even when you're not tailgating.
When you face the inevitable glut of ripe stone fruits you couldn't resist at the market, you're going to want these grilled chicken tacos with fruit salsa at the top of your list.
Boletus edulis—that's the fancy-pants name for porcini—is hardly a come-hither sort of name, but with such a rich, earthy, unmistakable taste, who cares?
We can certainly understand why street food has catapulted into trendiness. Assuming, that is, it all tastes as soulful as these skewers that are hawked on seemingly every street in Thailand.
Cue the Red Stripe and the reggae, cuz this fast and easy flavor paste makes grilled jerk chicken that's the real deal.
Never again curse as your pricey spears of asparagus fall between the grill rack into oblivion. All you need is this simple trick.
A simple hot pepper sauce made from piri-piri peppers brings big flavor to shrimp in mere minutes. Those Portuguese know what they're doing.
We've something of a crush on author Jesse Griffiths, and it has everything to do with his way with venison.
Spectacularly exotic yet still surprisingly familiar. That's what folks are saying about this shish taouk or middle Eastern grilled chicken with sumac and a tart pomegranate-tamarind sauce.
An exceptionally easy and ridiculously satisfying use for that leftover grilled steak from your backyard barbecue.
This eggplant Parmesan isn't exactly traditional, and we consider that a darn good thing. We defy you to try it and not like it.
This brashly untraditional panzanella grills the bread so you can dispense with waiting a day for stale bread. It also tosses in fresh mozzarella because, well, when is cheese ever a bad thing?!
Peachy keen. That pretty much sums up how we feel toward this simple, skewer-y, summer salad of sorts. Just can't get enough of it.