27+ Flavorful Summer BBQ Recipes You Can’t Miss

The summer BBQ season is officially here, and it’s time to fire up the grill and enjoy the warm weather with delicious food, good company, and plenty of flavors that will impress your guests.

Whether you’re hosting a backyard bash, enjoying a family dinner, or just grilling with friends, there’s no shortage of recipes to try.

From smoky grilled meats to fresh salads and savory sides, a summer BBQ is the perfect opportunity to get creative with your cooking.

In this blog post, we’ve curated a list of 27+ mouthwatering summer BBQ recipes that will make your grill sizzle with flavor.

These recipes are easy to prepare, packed with summer vibes, and sure to become your go-to grilling favorites.

27+ Flavorful Summer BBQ Recipes You Can’t Miss

A summer BBQ isn’t just about the food—it’s about creating memories with friends and family while savoring delicious grilled dishes that are packed with flavor.

Whether you’re in the mood for juicy steaks, tender chicken, flavorful seafood, or vegetarian options, these 27+ summer BBQ recipes offer something for everyone.

With these recipes in hand, you’ll be ready to grill your way through the season and create meals that are just as memorable as the time spent around the grill.

So, fire up your BBQ, gather your ingredients, and let the summer grilling adventures begin!

Spicy Honey-Lime Grilled Chicken Thighs

Marinated in a zesty blend of lime, honey, and spices, these grilled chicken thighs strike the perfect balance of sweet, spicy, and smoky.

They’re juicy, flavorful, and a real crowd-pleaser, ideal for summer cookouts or backyard hangouts.

Ingredients:

• 8 boneless, skinless chicken thighs
• Juice of 3 limes
• 3 tbsp honey
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a bowl, whisk together lime juice, honey, olive oil, garlic, paprika, cayenne, cumin, salt, and pepper.
2. Place chicken thighs in a large resealable bag or bowl. Pour marinade over the chicken and refrigerate for at least 1 hour (or up to 8 hours).
3. Preheat the grill to medium-high heat. Remove chicken from marinade and shake off excess.
4. Grill chicken thighs for 5-6 minutes per side, or until internal temperature reaches 165°F (75°C).
5. Remove from heat and let rest for a few minutes. Garnish with fresh cilantro before serving.

This dish pairs beautifully with grilled corn or a crisp cucumber salad.

The sweet heat of the marinade caramelizes perfectly on the grill, creating a juicy, flavorful bite in every piece. It’s a no-fuss, maximum-flavor kind of recipe that will become a summer BBQ staple.

Grilled Elote-Style Corn on the Cob

This Mexican street corn-inspired recipe brings bold, creamy flavor to classic grilled corn.

Coated in a tangy mayo sauce and topped with crumbled cheese, lime, and chili, it’s a side dish that always steals the spotlight.

Ingredients:

• 6 ears of corn, husked
• 1/3 cup mayonnaise
• 2 tbsp sour cream
• 1/2 cup cotija cheese (or feta), crumbled
• 1 tsp chili powder
• Juice of 1 lime
• 1 tbsp chopped cilantro
• Salt, to taste
• Lime wedges (for serving)

Instructions:

1. Preheat your grill to medium-high heat. Grill the corn directly on the grates for 10-12 minutes, turning occasionally, until kernels are charred and tender.
2. In a small bowl, mix together mayo, sour cream, lime juice, and a pinch of salt.
3. Once the corn is grilled, brush each ear with the mayo mixture.
4. Sprinkle generously with crumbled cotija cheese and chili powder.
5. Garnish with chopped cilantro and serve with extra lime wedges.

Grilled elote is smoky, creamy, and just a bit spicy — the ultimate flavor bomb.

It’s a hands-on, messy-in-the-best-way kind of side that turns a regular BBQ into a festive summer feast. Serve with napkins and smiles.

Pineapple Jalapeño BBQ Ribs

These slow-grilled ribs are infused with a sweet and spicy pineapple-jalapeño BBQ sauce that caramelizes to sticky, finger-licking perfection.

The combination of fruit and heat adds a tropical kick to a barbecue classic.

Ingredients:

• 2 racks baby back ribs
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp smoked paprika

For the BBQ Sauce:

• 1 1/2 cups pineapple juice
• 1/2 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 jalapeño, finely chopped (remove seeds for less heat)
• 1 tbsp soy sauce
• 1 tsp ground ginger

Instructions:

1. Preheat grill to medium-low (about 300°F). Remove the membrane from the back of the ribs and season ribs with salt, pepper, garlic powder, and paprika.
2. Wrap ribs in foil and grill for 2 to 2.5 hours, flipping halfway through.
3. While ribs cook, make the sauce: in a saucepan, combine all BBQ sauce ingredients. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until thickened.
4. After the ribs are tender, remove foil and brush ribs with the pineapple-jalapeño sauce.
5. Grill ribs uncovered for another 15-20 minutes, basting and turning until caramelized and sticky.

These ribs are a show-stopper. The sweet acidity of the pineapple balances out the richness of the meat, while the jalapeño brings just enough kick to wake up your taste buds.

Serve with grilled veggies or a cold slaw for a full-on flavor celebration.

Grilled Peach and Burrata Crostini

This elegant yet easy appetizer takes full advantage of summer’s ripe peaches, pairing them with creamy burrata and a balsamic glaze over grilled bread.

It’s fresh, indulgent, and ideal for a warm evening BBQ with a glass of wine in hand.

Ingredients:

• 2 ripe peaches, sliced
• 1 tbsp olive oil
• 1 baguette, sliced into 1/2-inch rounds
• 1 ball burrata cheese
• 1/4 cup fresh basil leaves
• Balsamic glaze (store-bought or homemade)
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium heat. Lightly brush peach slices and baguette rounds with olive oil.
2. Grill peach slices for 1-2 minutes per side until charred but still firm.
3. Grill baguette slices until crisp and lightly browned, about 2 minutes per side.
4. Spread or spoon a portion of burrata onto each crostini.
5. Top with grilled peach slices, a drizzle of balsamic glaze, fresh basil, and a sprinkle of salt and pepper.

This dish is light but luxurious, balancing smoky peaches with the richness of burrata and the bright acidity of balsamic.

It’s a BBQ appetizer that’s just as perfect for a backyard bash as it is for an al fresco dinner party.

Cajun Grilled Shrimp Skewers

Bold, spicy, and quick to cook, these Cajun shrimp skewers are a flavor-packed BBQ option that brings Gulf Coast vibes to any summer evening.

They’re perfect as an appetizer, main course, or tucked into tacos or salads.

Ingredients:

• 1 1/2 lbs large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 lemon, sliced (for grilling and garnish)
• Wooden skewers, soaked in water (30 mins)

Instructions:

1. In a bowl, toss shrimp with olive oil, Cajun seasoning, garlic powder, and paprika.
2. Thread shrimp onto skewers and preheat grill to high heat.
3. Grill shrimp for 2-3 minutes per side, or until pink and slightly charred.
4. Grill lemon slices for a minute per side, then serve with shrimp for squeezing.

These skewers are fast, fiery, and irresistibly juicy.

The Cajun spices create a smoky crust while keeping the shrimp tender and flavorful. Add grilled lemons and a cold beer and you’ve got summer magic on a stick.

BBQ Jackfruit Sliders with Slaw

This plant-based slider recipe is perfect for vegetarians and meat-eaters alike.

Pulled jackfruit smothered in smoky BBQ sauce is paired with a crisp, tangy slaw for a satisfying bite that’s as hearty as any burger on the grill.

Ingredients:

For the BBQ Jackfruit:

• 2 cans young green jackfruit in brine, drained and rinsed
• 1 tbsp olive oil
• 1/2 small onion, diced
• 2 garlic cloves, minced
• 1 cup BBQ sauce (your favorite)
• Salt and pepper to taste

For the Slaw:

• 2 cups shredded cabbage (or slaw mix)
• 2 tbsp apple cider vinegar
• 1 tbsp mayo or vegan mayo
• 1 tsp sugar
• Salt and pepper to taste

To Serve:

• Slider buns
• Pickles (optional)

Instructions:

1. Shred jackfruit with your hands or a fork. In a skillet over medium heat, sauté onion and garlic in olive oil until softened. Add jackfruit and cook for 5 minutes.
2. Stir in BBQ sauce, cover, and simmer for 15–20 minutes, stirring occasionally.
3. While jackfruit cooks, mix slaw ingredients in a bowl and chill.
4. Lightly toast slider buns on the grill. Assemble with jackfruit, slaw, and pickles if desired.

These sliders are sweet, tangy, and full of texture—ideal for anyone wanting a delicious meatless option that doesn’t compromise on BBQ flavor.

They’re vibrant, satisfying, and perfect for summer party platters.

Grilled Teriyaki Salmon with Mango Salsa

This flavorful salmon recipe is marinated in a sweet and savory teriyaki glaze and paired with a zesty mango salsa.

It’s a tropical-inspired BBQ dish that combines the rich taste of grilled fish with a fresh, fruity topping.

Ingredients:

For the Teriyaki Marinade:

• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• 1 tsp sesame oil

For the Mango Salsa:

• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Reserve half of the marinade for brushing later.
2. Place salmon fillets in a shallow dish and pour the marinade over the top. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
3. Preheat grill to medium-high heat. Brush the grill grates with oil to prevent sticking.
4. Grill the salmon for 4-5 minutes per side, or until it reaches your desired doneness. During the last minute of grilling, brush the salmon with the reserved marinade.
5. While the salmon grills, combine all the salsa ingredients in a bowl and mix gently.
6. Serve the grilled salmon topped with fresh mango salsa.

This dish is light yet packed with flavor, offering a perfect blend of sweet and savory from the teriyaki marinade and a refreshing, vibrant contrast from the mango salsa.

It’s perfect for a beachside BBQ or a dinner that feels like a tropical escape.

Grilled Veggie Skewers with Lemon Herb Marinade

Grilled veggie skewers are a great way to bring vibrant colors and fresh flavors to your BBQ.

This lemon herb marinade enhances the natural sweetness of vegetables and makes them juicy and tender on the grill. It’s a colorful, healthy option that pairs well with any main course.

Ingredients:

• 1 zucchini, sliced into thick rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, quartered
• 1 pint cherry tomatoes
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper to create the marinade.
2. Place the vegetables in a large bowl and pour the marinade over them. Toss gently to coat and let sit for at least 15 minutes (or up to 1 hour).
3. Preheat grill to medium-high heat. Thread the veggies onto the skewers, alternating colors for a beautiful presentation.
4. Grill the skewers for 5-7 minutes, turning occasionally, until the vegetables are tender and slightly charred.
5. Serve warm as a side dish or atop a bed of couscous or rice.

These skewers are packed with flavor and color, and they’re a perfect addition to any summer BBQ.

The lemon herb marinade brings out the best in each vegetable, making every bite bright and refreshing. They’re not only delicious but also a great vegetarian-friendly option.

Grilled BBQ Chicken and Pineapple Skewers

Grilled chicken and pineapple skewers are an irresistible combo of savory and sweet.

The juicy pineapple caramelizes on the grill while the chicken absorbs the smoky BBQ flavor, making each bite burst with summer goodness.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into cubes
• 1 pineapple, peeled, cored, and cut into cubes
• 1/4 cup BBQ sauce
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. In a bowl, whisk together BBQ sauce, olive oil, soy sauce, garlic powder, paprika, salt, and pepper.
2. Add chicken cubes to the bowl and toss to coat evenly. Let marinate in the fridge for 30 minutes to 1 hour.
3. Preheat grill to medium heat. Thread chicken and pineapple cubes onto skewers, alternating between the two.
4. Grill the skewers for 4-5 minutes per side, or until the chicken is fully cooked (internal temperature of 165°F).
5. Garnish with fresh cilantro and serve hot.

These skewers bring a tropical twist to a BBQ classic.

The smoky grilled chicken pairs perfectly with the sweet, slightly caramelized pineapple, creating a flavor explosion in every bite. They’re simple to make but impressive enough to be the star of the grill.

Grilled Lamb Chops with Mint Yogurt Sauce

Lamb chops are a BBQ classic, and when grilled to perfection, they develop a rich, smoky flavor.

Paired with a cooling mint yogurt sauce, this dish offers a fresh, herbaceous balance to the bold taste of the lamb. Perfect for an elegant summer dinner or special occasion.

Ingredients:

For the Lamb Chops:

• 8 lamb chops
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 garlic cloves, minced
• Zest of 1 lemon
• Salt and pepper to taste

For the Mint Yogurt Sauce:

• 1/2 cup plain Greek yogurt
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• 1 tbsp honey
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, mix olive oil, rosemary, thyme, garlic, lemon zest, salt, and pepper. Rub this mixture over the lamb chops and let them marinate for at least 30 minutes (or up to 2 hours).
2. Preheat grill to medium-high heat. Grill the lamb chops for about 3-4 minutes per side for medium-rare, or longer for desired doneness.
3. While the lamb is grilling, combine all ingredients for the mint yogurt sauce in a bowl and mix well. Season with salt and pepper.
4. Serve the lamb chops with a generous drizzle of mint yogurt sauce.

These lamb chops are rich, flavorful, and enhanced with a cooling yogurt sauce that perfectly complements their smoky grilled exterior.

It’s a sophisticated yet easy-to-make BBQ dish that will leave guests raving.

Grilled Shrimp Tacos with Avocado Crema

These grilled shrimp tacos are packed with flavor, offering a smoky, spicy shrimp filling topped with a creamy avocado salsa that balances the heat.

Serve them with fresh cilantro and a squeeze of lime for the ultimate summer taco experience.

Ingredients:

For the Grilled Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 8 small corn tortillas

For the Avocado Crema:

• 1 ripe avocado, mashed
• 1/2 cup sour cream or Greek yogurt
• Juice of 1 lime
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a bowl, toss the shrimp with olive oil, chili powder, cumin, paprika, cayenne (if using), salt, and pepper. Let sit for 10-15 minutes to marinate.
2. Preheat grill to medium-high heat. Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque.
3. While the shrimp grills, prepare the avocado crema by mixing mashed avocado, sour cream (or Greek yogurt), lime juice, garlic, salt, and pepper in a bowl.
4. Warm the corn tortillas on the grill for about 1 minute per side.
5. Assemble the tacos by placing a few shrimp in each tortilla and topping with a spoonful of avocado crema. Garnish with cilantro and serve with extra lime wedges.

These shrimp tacos are a fantastic combination of smoky, spicy, and creamy, making them perfect for a BBQ fiesta.

The cool avocado crema provides a delightful contrast to the heat of the shrimp, creating a well-balanced and mouthwatering dish.

Grilled Sausages with Peppers and Onions

Grilled sausages are a BBQ staple, and when paired with sautéed peppers and onions, they make for a hearty and flavorful meal.

This recipe is quick, simple, and satisfying, making it an ideal option for a low-maintenance BBQ dish.

Ingredients:

• 4 sausages (Italian, bratwurst, or your favorite variety)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat grill to medium-high heat. Grill the sausages for 6-8 minutes, turning occasionally, until cooked through and golden brown.
2. While the sausages grill, heat olive oil in a skillet over medium heat. Add the peppers and onions, cooking for 8-10 minutes until they soften and caramelize. Season with oregano, salt, and pepper.
3. Once the sausages are cooked, place them on a platter and top with the sautéed peppers and onions.
4. Garnish with fresh parsley before serving.

This simple yet flavorful dish is perfect for a casual BBQ.

The sausages are juicy and savory, while the peppers and onions add sweetness and a touch of earthiness. It’s an easy-to-make dish that’s always a hit with guests.

Grilled Mediterranean Chicken Skewers

These Mediterranean chicken skewers are marinated in a blend of olive oil, lemon, garlic, and herbs, resulting in tender, juicy chicken with a fresh, herbaceous flavor.

Paired with a tangy tzatziki sauce, this dish is the perfect way to enjoy a Mediterranean-inspired BBQ.

Ingredients:

For the Chicken Skewers:

• 1 lb boneless, skinless chicken thighs, cut into cubes
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp ground cumin
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt
• 1/2 cucumber, grated and excess moisture squeezed out
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add chicken cubes and mix well to coat. Let the chicken marinate for 30 minutes to 1 hour.
2. Preheat the grill to medium-high heat. Thread the marinated chicken onto the soaked skewers.
3. Grill the chicken skewers for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C).
4. While the chicken grills, prepare the tzatziki sauce by combining all ingredients in a bowl and mixing well.
5. Serve the chicken skewers with a generous dollop of tzatziki sauce and a sprinkle of fresh dill.

These Mediterranean chicken skewers are bursting with fresh, vibrant flavors and the creamy tzatziki adds a cool, refreshing contrast.

They make a light yet filling addition to any BBQ.

Grilled Caprese Salad Skewers

This twist on the classic Caprese salad turns it into a fun and easy-to-eat BBQ appetizer.

Grilled cherry tomatoes and mozzarella are paired with fresh basil, then drizzled with balsamic glaze for a simple yet delicious bite-sized treat.

Ingredients:

• 1 pint cherry tomatoes
• 8 oz fresh mozzarella balls (bocconcini or ciliegine)
• 1/4 cup fresh basil leaves
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup balsamic glaze (store-bought or homemade)

Instructions:

1. Preheat the grill to medium heat. Thread cherry tomatoes, mozzarella balls, and basil leaves onto skewers, alternating between the ingredients.
2. Brush the skewers lightly with olive oil and season with salt and pepper.
3. Grill the skewers for 2-3 minutes per side, just long enough for the tomatoes to slightly char and the mozzarella to soften.
4. Drizzle the skewers with balsamic glaze and serve immediately.

These grilled Caprese skewers are light, flavorful, and perfect for summer BBQs.

The slight charring on the tomatoes adds a smoky note, while the mozzarella and fresh basil keep the dish fresh and vibrant.

Grilled Chicken and Avocado Salad with Cilantro-Lime Dressing

This fresh, vibrant salad features juicy grilled chicken, creamy avocado, and a tangy cilantro-lime dressing.

It’s the perfect refreshing side dish or light main course for a summer BBQ.

Ingredients:

For the Salad:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 cups mixed greens (arugula, spinach, etc.)

For the Cilantro-Lime Dressing:

• 1/4 cup olive oil
• Juice of 1 lime
• 1 tbsp honey
• 1 garlic clove, minced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper.
2. Grill the chicken for 5-7 minutes per side, or until fully cooked (internal temperature of 165°F/75°C). Let the chicken rest for 5 minutes before slicing.
3. While the chicken grills, prepare the cilantro-lime dressing by whisking together olive oil, lime juice, honey, garlic, cilantro, salt, and pepper.
4. In a large bowl, toss the mixed greens, tomatoes, red onion, and avocado. Add the grilled chicken on top.
5. Drizzle with the cilantro-lime dressing and serve immediately.

This salad is the perfect combination of savory, creamy, and fresh, with the cilantro-lime dressing adding a zesty kick.

It’s light yet filling, making it a great addition to a summer BBQ or as a standalone meal.

Grilled BBQ Ribs with Pineapple Glaze

Tender, juicy ribs glazed with a tangy and sweet pineapple BBQ sauce are the epitome of summer BBQ.

The combination of smoky, charred ribs with a tropical twist from the pineapple glaze creates a mouthwatering dish that’s perfect for any BBQ gathering.

Ingredients:

For the Ribs:

• 2 racks baby back ribs
• Salt and pepper to taste
• 2 tbsp olive oil

For the Pineapple Glaze:

• 1 cup pineapple juice
• 1/2 cup BBQ sauce
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 1 tsp grated ginger

Instructions:

1. Preheat the grill to medium heat. Remove the membrane from the ribs and season with salt and pepper. Lightly rub with olive oil.
2. Place the ribs on the grill, bone-side down. Cook indirectly (away from direct heat) for 1.5-2 hours, flipping occasionally.
3. While the ribs cook, make the glaze by combining pineapple juice, BBQ sauce, brown sugar, apple cider vinegar, soy sauce, and grated ginger in a saucepan. Simmer over medium heat for 15-20 minutes until thickened.
4. During the last 15 minutes of grilling, brush the ribs with the pineapple glaze, turning them to coat both sides.
5. Remove the ribs from the grill and let them rest for 5 minutes before slicing.

These ribs are sticky, sweet, and smoky, with a lovely pineapple glaze that adds a tropical flair.

The slow grilling process ensures that the meat is tender and fall-off-the-bone good.

Grilled Sweet Potato Wedges with Chipotle Aioli

These sweet potato wedges are crispy on the outside, tender on the inside, and pair beautifully with a smoky chipotle aioli.

They’re a fantastic BBQ side dish or even a stand-alone snack for anyone craving a lighter alternative to traditional fries.

Ingredients:

For the Sweet Potatoes:

• 4 medium sweet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• Salt and pepper to taste

For the Chipotle Aioli:

• 1/2 cup mayonnaise
• 1 tbsp lime juice
• 1-2 tbsp chipotle peppers in adobo sauce, minced
• 1 tsp garlic powder
• Salt to taste

Instructions:

1. Preheat grill to medium-high heat. Toss the sweet potato wedges with olive oil, paprika, cumin, salt, and pepper until evenly coated.
2. Grill the wedges for 4-5 minutes per side, or until they are golden brown and tender.
3. While the wedges cook, mix together the mayonnaise, lime juice, minced chipotle peppers, garlic powder, and a pinch of salt in a bowl.
4. Serve the grilled sweet potato wedges with a side of chipotle aioli for dipping.

These sweet potato wedges are the perfect blend of savory, smoky, and spicy, with the creamy chipotle aioli taking them to the next level.

They’re a great alternative to regular fries and a fantastic side dish for any BBQ.

Grilled Corn on the Cob with Parmesan and Lime

Grilled corn on the cob is a BBQ classic, but this version adds a zesty kick with a sprinkle of Parmesan cheese and a squeeze of lime.

The combination of smoky corn, tangy lime, and salty cheese makes this a side dish everyone will fight for at your BBQ.

Ingredients:

• 4 ears of corn, husked
• 2 tbsp butter, melted
• 1/2 cup grated Parmesan cheese
• Juice of 1 lime
• 1/4 tsp chili powder (optional)
• Salt to taste

Instructions:

1. Preheat grill to medium-high heat. Brush the corn with melted butter and season with salt.
2. Grill the corn for 10-12 minutes, turning occasionally, until the kernels are charred and tender.
3. Remove the corn from the grill and immediately squeeze lime juice over each ear.
4. Sprinkle with Parmesan cheese and a light dusting of chili powder if desired.
5. Serve hot and enjoy!

This grilled corn is the perfect balance of smoky, tangy, and savory.

The Parmesan cheese adds a rich, salty depth, while the lime provides a refreshing citrusy zing. It’s a side dish that’s as flavorful as it is easy to prepare.

Grilled Fish Tacos with Slaw and Avocado

These grilled fish tacos are light, flavorful, and packed with fresh ingredients.

The fish is grilled to perfection and topped with a tangy slaw and creamy avocado for a fresh, satisfying bite. They make for a fun and delicious BBQ dish that everyone will love.

Ingredients:

For the Fish:

• 1 lb white fish fillets (such as tilapia or cod)
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Juice of 1 lime
• Salt and pepper to taste

For the Slaw:

• 2 cups shredded cabbage
• 1/4 cup shredded carrots
• 1/4 cup fresh cilantro, chopped
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• Salt and pepper to taste

For the Tacos:

• 8 small corn tortillas
• 1 ripe avocado, sliced
• Lime wedges (for serving)

Instructions:

1. Preheat the grill to medium-high heat. Brush the fish fillets with olive oil and season with cumin, chili powder, lime juice, salt, and pepper.
2. Grill the fish for 3-4 minutes per side or until it flakes easily with a fork.
3. While the fish grills, combine the shredded cabbage, carrots, cilantro, apple cider vinegar, honey, salt, and pepper in a bowl. Toss to combine.
4. Warm the tortillas on the grill for 1 minute per side.
5. To assemble, place the grilled fish on the tortillas, top with slaw, avocado slices, and a squeeze of lime juice.

These fish tacos are light, bright, and packed with fresh flavors.

The combination of grilled fish, tangy slaw, and creamy avocado makes each bite irresistible.

Grilled Beef Skewers with Chimichurri Sauce

These tender, juicy beef skewers are marinated in a savory blend of spices and grilled to perfection.

Served with a vibrant chimichurri sauce, this dish brings bold flavors that are sure to be a hit at your BBQ.

Ingredients:

For the Beef Skewers:

• 1 lb beef sirloin or tenderloin, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

For the Chimichurri Sauce:

• 1 cup fresh parsley, chopped
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, garlic powder, smoked paprika, cumin, salt, and pepper. Toss the beef cubes in the marinade and let them sit for at least 30 minutes.
2. Preheat the grill to medium-high heat. Thread the beef onto the soaked skewers.
3. Grill the beef skewers for 4-5 minutes per side, or until they reach your desired level of doneness.
4. While the beef grills, make the chimichurri sauce by combining parsley, red wine vinegar, olive oil, garlic, oregano, red pepper flakes, salt, and pepper in a bowl. Stir to combine.
5. Serve the beef skewers with a generous drizzle of chimichurri sauce.

These beef skewers are juicy, smoky, and perfectly complemented by the zesty chimichurri.

They’re a bold, flavorful BBQ dish that’s sure to impress your guests.

Grilled Shrimp and Pineapple Skewers

These sweet and savory grilled shrimp and pineapple skewers are an ideal summer BBQ dish.

The shrimp is marinated in a zesty blend of lime and garlic, while the pineapple adds a tropical sweetness. Grilled together, they create a delicious balance of flavors.

Ingredients:

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Juice of 1 lime
• 1 tbsp honey
• Salt and pepper to taste

For the Pineapple:

• 1 pineapple, peeled, cored, and cut into cubes
• 1 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp ground cinnamon

Instructions:

1. In a bowl, combine olive oil, garlic, lime juice, honey, salt, and pepper. Toss the shrimp in the marinade and let them sit for 15-20 minutes.
2. In a separate bowl, toss the pineapple cubes with olive oil, honey, and cinnamon.
3. Preheat the grill to medium-high heat. Thread the shrimp and pineapple cubes onto skewers, alternating between the two.
4. Grill the skewers for 2-3 minutes per side, or until the shrimp are pink and the pineapple is slightly charred.
5. Serve the skewers with a squeeze of fresh lime.

These shrimp and pineapple skewers are sweet, savory, and a little smoky, making them an excellent addition to your BBQ spread.

The combination of grilled shrimp and caramelized pineapple is sure to be a crowd-pleaser.

Grilled Veggie Skewers with Balsamic Glaze

These colorful grilled veggie skewers are bursting with flavor.

The smoky char from the grill pairs beautifully with the sweetness of the balsamic glaze, making these skewers the perfect side dish for your BBQ. You can mix and match your favorite vegetables for a personalized twist.

Ingredients:

For the Veggies:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes
• 8 oz mushrooms, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

For the Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 2 tbsp honey

Instructions:

1. Preheat the grill to medium heat. Thread the veggies onto the skewers, alternating the ingredients for variety.
2. Brush the veggies with olive oil and season with salt and pepper.
3. Grill the veggie skewers for 4-5 minutes per side, turning occasionally, until they are tender and slightly charred.
4. While the veggies grill, make the balsamic glaze by combining balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, until the glaze thickens.
5. Drizzle the grilled veggies with the balsamic glaze and serve immediately.

These veggie skewers are a delicious, light side that packs in flavor and color.

The sweet and tangy balsamic glaze adds depth to the smoky char of the grilled vegetables.

Grilled BBQ Chicken Thighs

Tender, juicy chicken thighs glazed with BBQ sauce are always a crowd favorite.

This recipe features a perfect balance of smoky, savory, and sweet flavors, making it the ultimate BBQ dish for your next summer gathering.

Ingredients:

For the Chicken Thighs:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste

For the BBQ Sauce:

• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp ground mustard
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium heat. Rub the chicken thighs with olive oil and season with garlic powder, smoked paprika, salt, and pepper.
2. Grill the chicken thighs, skin-side down, for 5-7 minutes per side, until the skin is crispy and the chicken reaches an internal temperature of 165°F (75°C).
3. While the chicken grills, make the BBQ sauce by combining ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, ground mustard, salt, and pepper in a small saucepan. Simmer for 5-10 minutes until it thickens.
4. During the last few minutes of grilling, brush the chicken thighs with the BBQ sauce, turning to coat both sides.
5. Serve the chicken thighs with extra BBQ sauce on the side.

These grilled BBQ chicken thighs are savory, smoky, and sweet, with crispy skin and tender meat.

The rich BBQ sauce enhances the flavor, making them a standout dish at any BBQ.

Grilled Peach and Burrata Salad

This grilled peach and burrata salad is a beautiful, refreshing dish that combines smoky grilled peaches with creamy burrata cheese and peppery arugula.

The honey balsamic dressing ties everything together, creating a dish that’s light yet indulgent.

Ingredients:

For the Salad:

• 4 ripe peaches, halved and pitted
• 8 oz burrata cheese
• 2 cups arugula
• 1/4 cup fresh basil leaves
• 1/4 cup chopped pistachios (optional)

For the Honey Balsamic Dressing:

• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Place the peach halves cut-side down on the grill and cook for 3-4 minutes, until they have grill marks and are slightly softened.
2. While the peaches grill, whisk together balsamic vinegar, honey, olive oil, salt, and pepper to make the dressing.
3. In a large bowl, toss the arugula with half of the dressing.
4. Arrange the grilled peaches on a platter, and top with burrata, basil leaves, and chopped pistachios.
5. Drizzle the remaining dressing over the salad and serve immediately.

This grilled peach and burrata salad is a perfect summer dish—light, fresh, and a little indulgent.

The smoky peaches and creamy burrata combine beautifully with the peppery arugula and sweet honey balsamic dressing for a delightful summer treat.