35+ February Grilling Recipes to Spice Up Your Winter Meals

While grilling may traditionally be associated with the warmer months, February offers an opportunity to embrace winter grilling and create delicious dishes with a smoky flair.

Whether you’re braving the cold or making the most of a mild winter day, there’s something undeniably cozy about cooking over an open flame when the air is crisp.

From tender meats like pork tenderloin and grilled chicken to hearty veggies and flavorful seafood, February grilling allows you to enjoy a variety of recipes that are as comforting as they are delicious.

In this blog, we’ve compiled 35+ February grilling recipes that will keep you grilling through the colder months, bringing warmth, flavor, and fun to your winter meals.

35+ February Grilling Recipes to Spice Up Your Winter Meals

Grilling in February doesn’t have to be daunting. With the right recipes, techniques, and a little bit of preparation, you can enjoy a wide array of delicious, comforting dishes that bring joy to your winter cooking.

Whether you’re grilling meats, seafood, or vegetables, these 35+ recipes offer something for everyone.

So, fire up that grill and embrace the season with these mouthwatering February grilling ideas – your winter meals will never be the same again!

Grilled Honey-Glazed Pork Chops

Grilled honey-glazed pork chops are a winter grilling favorite, combining the rich, savory taste of pork with a sweet and sticky honey glaze. The glaze is infused with warming spices like cinnamon and nutmeg, making it a perfect dish for chilly February evenings. This recipe is quick to prepare and offers an irresistible caramelized finish that’s bound to impress.

Ingredients:

• 4 bone-in pork chops
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium heat and oil the grates to prevent sticking.
2. In a small bowl, whisk together honey, soy sauce, Dijon mustard, cinnamon, and nutmeg. Reserve 1/4 of the glaze for serving.
3. Season pork chops with salt and pepper. Brush them generously with the honey glaze.
4. Grill pork chops for 4-5 minutes per side, basting occasionally with the glaze, until they reach an internal temperature of 145°F.
5. Let the pork chops rest for 5 minutes, then drizzle with the reserved glaze and serve.

This honey-glazed pork chop recipe is a delightful way to bring warmth to a February grill session. The combination of sweet and savory flavors complements the cold season, making it a dish you’ll want to revisit all winter long.

Charred Citrus Salmon with Fennel

This charred citrus salmon with fennel is a light yet flavorful grilling recipe that’s perfect for February. The bright and zesty citrus flavors paired with smoky grilled fennel create a balanced dish. It’s a great way to incorporate winter produce like oranges and lemons into your meals while delivering a healthy and delicious dinner.

Ingredients:

• 4 salmon fillets
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 1 bulb fennel, sliced into wedges
• 2 tbsp olive oil
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Drizzle olive oil over the salmon, citrus slices, and fennel wedges. Season with salt and pepper.
3. Place fennel on the grill and cook for 3-4 minutes per side until slightly charred and tender.
4. Arrange citrus slices on the grill and place salmon fillets on top of them. Grill for 5-6 minutes per side, until the salmon is flaky and cooked through.
5. Serve salmon with grilled fennel and a sprinkle of fresh dill.

This charred citrus salmon brings a touch of brightness to the winter season. The smoky fennel and zesty citrus balance the rich salmon, making this dish both comforting and refreshing. It’s a nutritious and elegant recipe to add to your February grilling repertoire.

Smoky BBQ Cauliflower Steaks

For a vegetarian twist on February grilling, smoky BBQ cauliflower steaks are a must-try. These hearty, flavorful steaks are marinated in a smoky barbecue sauce and grilled to perfection. They make an excellent main course or side dish, proving that winter grilling doesn’t always have to center around meat.

Ingredients:

• 1 large head of cauliflower
• 1/2 cup BBQ sauce
• 1 tbsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Cut the cauliflower into thick steaks, about 1-inch thick. Brush both sides with olive oil and season with smoked paprika, salt, and pepper.
3. Grill the cauliflower steaks for 4-5 minutes per side, brushing with BBQ sauce during the last few minutes of cooking.
4. Remove from the grill and serve with extra BBQ sauce on the side.

Smoky BBQ cauliflower steaks are proof that grilling can be both creative and plant-based. The charred edges and smoky BBQ flavor create a satisfying dish that’s perfect for cozy February nights. Pair with a salad or some grilled potatoes for a complete meal.

Grilled Maple Dijon Chicken Thighs

Grilled maple Dijon chicken thighs are a cozy winter favorite, featuring the deep richness of maple syrup paired with the tangy kick of Dijon mustard. This recipe is simple yet packed with flavor, making it a perfect choice for a February grill night. The chicken develops a gorgeous caramelized crust while remaining juicy and tender inside.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium heat.
2. In a small bowl, mix maple syrup, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Reserve a portion of the mixture for basting.
3. Pat the chicken thighs dry and brush them with the maple Dijon mixture.
4. Place chicken on the grill, skin side down. Grill for 6-8 minutes per side, basting occasionally, until the internal temperature reaches 165°F.
5. Let the chicken rest for 5 minutes before serving.

These grilled maple Dijon chicken thighs are perfect for adding warmth and flavor to your February meals. The balance of sweet and tangy glaze with the crispy grilled skin is utterly satisfying, making this dish a guaranteed crowd-pleaser.

Herb-Grilled Lamb Chops with Garlic Yogurt Sauce

Herb-grilled lamb chops are a luxurious and flavorful option for February grilling. Marinated with fresh herbs and spices, these chops are grilled to perfection and served with a creamy garlic yogurt sauce. This dish is perfect for a special occasion or a comforting winter dinner.

Ingredients:

• 8 lamb chops
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp ground cumin
• Salt and pepper to taste

Garlic Yogurt Sauce:

• 1/2 cup plain Greek yogurt
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt to taste

Instructions:

1. In a bowl, combine olive oil, garlic, rosemary, thyme, cumin, salt, and pepper. Rub the mixture all over the lamb chops and let them marinate for at least 30 minutes.
2. Preheat the grill to high heat.
3. Grill lamb chops for 3-4 minutes per side for medium-rare or longer depending on your desired doneness.
4. For the yogurt sauce, mix all ingredients in a small bowl. Serve alongside the lamb chops.

Herb-grilled lamb chops with garlic yogurt sauce are an elegant way to elevate your February grilling. The tender, flavorful lamb pairs beautifully with the cool, creamy sauce, creating a dish that’s rich, balanced, and unforgettable.

Grilled Sweet Potato Wedges with Smoky Aioli

Grilled sweet potato wedges are a hearty and flavorful addition to your February grilling menu. With a smoky, charred exterior and soft, sweet interior, these wedges are complemented by a creamy, smoky aioli. This recipe works perfectly as a side dish or a standalone snack for winter evenings.

Ingredients:

• 3 large sweet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

Smoky Aioli:

• 1/2 cup mayonnaise
• 1 tsp smoked paprika
• 1 tsp lemon juice
• 1 clove garlic, minced

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Place the wedges on the grill and cook for 3-4 minutes per side until charred and tender.
4. For the smoky aioli, mix all the ingredients in a small bowl. Serve as a dipping sauce with the wedges.

Grilled sweet potato wedges with smoky aioli are a delightful way to enjoy winter grilling. The natural sweetness of the potatoes and the smoky depth of the aioli create a comforting dish that’s as versatile as it is delicious. Perfect for sharing, these wedges are sure to become a favorite!

Grilled Shrimp Skewers with Chili-Lime Marinade

Grilled shrimp skewers with a chili-lime marinade are a perfect way to add a vibrant, zesty twist to your February grilling. The combination of spicy chili and tangy lime creates a dynamic flavor profile that works beautifully with succulent shrimp. This recipe is light yet full of bold flavors, ideal for an outdoor grill session during the colder months.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tbsp lime zest
• 2 tbsp fresh lime juice
• 2 cloves garlic, minced
• 1/2 tsp cayenne pepper
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, chili powder, lime zest, lime juice, garlic, cayenne pepper, salt, and pepper.
2. Add the shrimp to the marinade, stirring to coat evenly. Let the shrimp marinate for at least 20 minutes in the refrigerator.
3. Preheat the grill to medium-high heat.
4. Thread the marinated shrimp onto skewers, and grill for 2-3 minutes per side, or until the shrimp are pink and opaque.
5. Serve immediately with extra lime wedges and cilantro if desired.

These grilled shrimp skewers with chili-lime marinade are the perfect balance of spice and citrus. Quick and easy to prepare, they make a flavorful and light meal, bringing a refreshing taste to the winter grilling season. Whether served as a main dish or an appetizer, these shrimp are sure to be a hit.

Grilled Butternut Squash with Maple Balsamic Glaze

Grilled butternut squash with maple balsamic glaze is a sweet and savory vegetable dish that’s perfect for grilling in February. The smoky flavor from the grill complements the natural sweetness of the squash, and the maple balsamic glaze adds a rich depth. This dish makes a fantastic side for any winter meal and pairs wonderfully with roasted meats.

Ingredients:

• 1 medium butternut squash, peeled and sliced into 1-inch thick rings
• 2 tbsp olive oil
• Salt and pepper to taste

Maple Balsamic Glaze:

• 1/4 cup maple syrup
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat the grill to medium heat.
2. Brush the butternut squash rings with olive oil and season with salt and pepper.
3. Grill the squash for 4-5 minutes per side, until tender and grill marks appear.
4. In a small saucepan, combine maple syrup, balsamic vinegar, olive oil, and cinnamon. Bring to a simmer over medium heat and cook for 3-4 minutes until the sauce thickens slightly.
5. Drizzle the maple balsamic glaze over the grilled squash and serve immediately.

Grilled butternut squash with maple balsamic glaze is a simple yet elegant side dish that adds warmth and sweetness to your February grilling. The rich, caramelized flavor of the squash, paired with the sweet and tangy glaze, creates a delightful contrast. It’s a perfect complement to hearty winter meals and a great way to enjoy seasonal produce.

Grilled Sausage and Peppers Skewers

Grilled sausage and peppers skewers bring a burst of flavor to your grill this February. The combination of juicy, smoky sausages and sweet bell peppers offers a satisfying and hearty meal. This recipe is both comforting and colorful, ideal for adding a bit of warmth to cold winter days.

Ingredients:

• 4 sausages (Italian, bratwurst, or your choice)
• 2 bell peppers (red and yellow), cut into chunks
• 1 onion, cut into chunks
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Slice the sausages into 2-inch pieces and thread them onto skewers with the bell peppers and onion.
3. Brush the skewers with olive oil and season with oregano, salt, and pepper.
4. Grill the skewers for 8-10 minutes, turning occasionally, until the sausages are cooked through and the vegetables are tender and slightly charred.
5. Serve the skewers with a side of mustard or your favorite dipping sauce.

Grilled sausage and peppers skewers are a delicious and satisfying grilling option for February. The smoky sausage pairs perfectly with the sweetness of the grilled peppers and onions, creating a dish that’s hearty enough for a main course or perfect as a tasty side. It’s a simple yet flavorful way to enjoy grilling during the winter months.

Grilled Pork Tenderloin with Apple Cider Glaze

Grilled pork tenderloin with apple cider glaze offers a beautiful balance of savory and sweet flavors, making it perfect for February grilling. The apple cider glaze adds a lovely touch of sweetness with a hint of tang, while the pork tenderloin remains juicy and tender. This dish is both elegant and easy to prepare, making it a great choice for a cozy winter dinner or a family gathering.

Ingredients:

• 1 lb pork tenderloin
• 2 tbsp olive oil
• Salt and pepper to taste

Apple Cider Glaze:

• 1 cup apple cider
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the pork tenderloin with olive oil and season with salt and pepper.
3. In a saucepan, combine apple cider, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and cloves. Bring to a boil and then reduce the heat, simmering for 10-12 minutes until the glaze thickens.
4. Grill the pork tenderloin for about 20-25 minutes, turning occasionally, until the internal temperature reaches 145°F.
5. Baste the pork with the apple cider glaze during the last 5 minutes of grilling.
6. Let the pork rest for 5 minutes before slicing and serving with extra glaze.

Grilled pork tenderloin with apple cider glaze is a perfect dish to elevate your February grilling. The glaze infuses the pork with sweetness and spice, while the smoky grill flavor adds depth. It’s a dish that’s not only flavorful but also visually impressive, making it a great centerpiece for any meal.

Grilled Vegetable Skewers with Herb Marinade

Grilled vegetable skewers with herb marinade are a colorful, healthy option for February grilling. These skewers are packed with seasonal vegetables, marinated in a savory blend of herbs and olive oil. The grilling process brings out the natural sweetness of the vegetables, making them a perfect side dish for any winter meal or a satisfying vegetarian main.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 8 oz baby mushrooms, stems removed

Herb Marinade:

• 3 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• 1 tsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, combine olive oil, rosemary, thyme, garlic, balsamic vinegar, salt, and pepper.
3. Toss the vegetables in the herb marinade and let them sit for at least 20 minutes.
4. Thread the vegetables onto skewers.
5. Grill the skewers for 4-5 minutes per side, or until the vegetables are tender and lightly charred.
6. Serve immediately, garnished with fresh herbs if desired.

These grilled vegetable skewers with herb marinade are not only delicious but also a great way to enjoy a variety of seasonal vegetables. The combination of fresh herbs and smoky grilling makes for a dish that’s full of flavor. This recipe is perfect for adding some color and variety to your winter grilling, whether as a side or a vegetarian main dish.

Grilled Beef Short Ribs with Smoky BBQ Sauce

Grilled beef short ribs with smoky BBQ sauce are a bold and satisfying dish that brings out the best of winter grilling. The short ribs are tenderized on the grill, developing a rich, smoky flavor, while the BBQ sauce adds a tangy, sweet kick. This recipe is perfect for a cozy night in, or for impressing guests at your next grilling gathering.

Ingredients:

• 4-6 beef short ribs
• 2 tbsp olive oil
• Salt and pepper to taste

Smoky BBQ Sauce:

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp Worcestershire sauce
• 1 tbsp mustard
• 1/2 tsp ground cayenne pepper (optional for heat)

Instructions:

1. Preheat the grill to medium heat.
2. Season the beef short ribs with olive oil, salt, and pepper.
3. For the BBQ sauce, whisk together ketchup, apple cider vinegar, brown sugar, smoked paprika, Worcestershire sauce, mustard, and cayenne pepper in a bowl. Simmer the mixture over low heat for 5-7 minutes to allow the flavors to meld.
4. Grill the short ribs for 4-5 minutes per side, or until they reach an internal temperature of 135°F for medium-rare (adjust for desired doneness).
5. During the last few minutes of grilling, baste the ribs with the smoky BBQ sauce, allowing it to caramelize slightly.
6. Let the ribs rest for 5 minutes before serving with extra BBQ sauce on the side.

Grilled beef short ribs with smoky BBQ sauce are a perfect winter grilling choice that will satisfy meat lovers and BBQ enthusiasts alike. The tenderness of the ribs combined with the smoky, tangy sauce is an irresistible pairing. Whether you’re hosting a gathering or enjoying a quiet dinner, this dish is sure to be a favorite.

Grilled Chicken Thighs with Lemon-Garlic Marinade

Grilled chicken thighs with a zesty lemon-garlic marinade offer a flavorful and juicy dish that’s perfect for February grilling. The tangy lemon and rich garlic infuse the chicken, while the grilling adds a smoky char. This recipe is simple to make, full of fresh flavors, and perfect for serving with a variety of sides for a well-rounded winter meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 3 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, garlic, rosemary, oregano, salt, and pepper.
2. Add the chicken thighs to the marinade and coat evenly. Let marinate for at least 30 minutes in the refrigerator (or up to 4 hours).
3. Preheat the grill to medium-high heat.
4. Grill the chicken thighs, skin side down, for 6-8 minutes. Flip and continue grilling for another 8-10 minutes, or until the internal temperature reaches 165°F.
5. Serve the grilled chicken thighs with a side of roasted vegetables or a fresh salad.

Grilled chicken thighs with lemon-garlic marinade are a go-to dish that combines fresh flavors with a satisfying grilled taste. The marinade ensures the chicken stays juicy and tender while the lemon gives a refreshing burst of flavor. This recipe is versatile, making it great for any occasion, whether you’re cooking for a family dinner or a special gathering.

Grilled Salmon with Dill and Mustard Glaze

Grilled salmon with dill and mustard glaze brings a fresh, tangy flavor to your February grilling. The glaze, made with Dijon mustard, honey, and fresh dill, adds a perfect balance of sweetness and sharpness to the rich, flaky salmon. This dish is not only healthy but also quick and easy, making it an ideal choice for a light and flavorful meal.

Ingredients:

• 4 salmon fillets (skin-on)
• 2 tbsp olive oil
• Salt and pepper to taste

Dill and Mustard Glaze:

• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 2 tbsp fresh dill, chopped
• 1/2 tsp garlic powder

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the salmon fillets with olive oil and season with salt and pepper.
3. In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, dill, and garlic powder.
4. Grill the salmon fillets, skin side down, for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
5. During the last minute of grilling, brush the dill and mustard glaze over the salmon to coat.
6. Serve immediately with a side of grilled vegetables or a light quinoa salad.

Grilled salmon with dill and mustard glaze is a quick yet sophisticated dish perfect for February grilling. The glaze adds a rich, tangy contrast to the natural flavor of the salmon, while grilling enhances its smokiness. This recipe is both healthy and delicious, making it an ideal choice for a balanced winter meal.

Grilled Steak Fajitas

Grilled steak fajitas are a perfect way to spice up your February grilling. Marinated in a flavorful combination of lime, garlic, and spices, the steak becomes tender and flavorful, while grilling gives it a perfect sear. Served with grilled peppers and onions, this dish brings a festive and satisfying meal that’s perfect for winter grilling.

Ingredients:

• 1 lb flank steak or skirt steak
• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste

For the Fajitas:

• 2 bell peppers, sliced
• 1 large onion, sliced
• 8 small flour tortillas
• Fresh cilantro and sour cream for serving

Instructions:

1. In a bowl, combine olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper. Add the steak to the marinade and coat evenly. Let it marinate for at least 30 minutes in the refrigerator.
2. Preheat the grill to high heat.
3. Grill the steak for 4-5 minutes per side, or until it reaches your desired doneness (130°F for medium-rare).
4. While the steak is grilling, toss the sliced peppers and onions with a little olive oil, salt, and pepper. Grill them for 3-4 minutes, just until softened and lightly charred.
5. Let the steak rest for a few minutes before slicing it thinly against the grain.
6. Serve the steak, grilled peppers, and onions in warm tortillas with cilantro and sour cream.

Grilled steak fajitas are a fun and flavorful way to enjoy grilling during the winter months. The marinated steak is perfectly tender, and the smoky grilled peppers and onions add depth to every bite. This dish is vibrant and festive, making it an excellent choice for a family dinner or a gathering with friends, bringing warmth and flavor to a cold February evening.

Note: More recipes are coming soon!