35+ Delicious Sunday BBQ Recipes for Your Weekend Grilling Game

There’s something special about firing up the grill on a Sunday, inviting family and friends over, and indulging in good food, laughter, and relaxation.

Whether you’re hosting a summer get-together or just treating yourself to a laid-back meal, a well-crafted BBQ can be the centerpiece of a perfect Sunday.

To help you create the ultimate BBQ experience, we’ve gathered 35+ Sunday BBQ recipes that span everything from succulent meats and flavorful seafood to vibrant vegetarian options and irresistible sides.

Each recipe is crafted to deliver the right balance of taste and texture, ensuring your BBQ is nothing short of spectacular.

Prepare to wow your guests and enjoy an unforgettable Sunday feast!

35+ Delicious Sunday BBQ Recipes for Your Weekend Grilling Game

A Sunday BBQ isn’t just about food; it’s about making memories, connecting with loved ones, and savoring life’s simple pleasures.

With these 35+ recipes at your disposal, you’ll have everything you need to transform any Sunday into a feast worth talking about.

From smoky, tender ribs and perfectly seasoned chicken to fresh salads and crowd-pleasing sides, there’s something for everyone to enjoy.

So grab your apron, fire up the grill, and let these recipes inspire your next BBQ masterpiece. Your guests (and taste buds) will thank you!

Grilled Honey Glazed Chicken Thighs

These tender and juicy chicken thighs are infused with a sweet and slightly tangy honey glaze, perfect for a Sunday BBQ. They’re easy to prepare and will impress your guests with their deep, caramelized flavor and crispy skin.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1/3 cup honey
• 1/4 cup soy sauce
• 2 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• Salt to taste
• Fresh parsley for garnish

Instructions

1. In a bowl, whisk together honey, soy sauce, apple cider vinegar, minced garlic, Dijon mustard, smoked paprika, black pepper, and salt.
2. Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over. Refrigerate for at least 2 hours or overnight for deeper flavor.
3. Preheat the grill to medium-high heat and oil the grates.
4. Remove the chicken from the marinade and discard the used marinade. Place the chicken skin-side down on the grill and cook for 5-6 minutes per side, flipping occasionally to ensure even browning.
5. Brush the remaining marinade onto the chicken in the last 5 minutes of grilling to create a glossy glaze.
6. Transfer the chicken to a plate and let rest for 5 minutes before serving. Garnish with fresh parsley.

The honey glaze on these chicken thighs caramelizes beautifully as they grill, adding a perfect balance of sweetness and tang. The skin crisps up perfectly, creating a satisfying crunch that pairs wonderfully with the juicy, tender meat inside. Serve them with a side of coleslaw or grilled vegetables for a complete meal that will keep everyone coming back for seconds.

BBQ Pulled Pork Sliders

These pulled pork sliders are smoky, tender, and flavorful, ideal for a Sunday gathering where you want comfort food that satisfies a crowd. Slow-cooked to perfection and paired with a tangy homemade BBQ sauce, these sliders will be the star of your BBQ spread.

Ingredients

• 3 lb pork shoulder (also known as pork butt)
• 2 tbsp paprika
• 1 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1 cup BBQ sauce (homemade or store-bought)
• 1/4 cup apple cider vinegar
• 1/4 cup chicken broth
• Slider buns
• Coleslaw (optional for topping)

Instructions

1. Mix paprika, brown sugar, garlic powder, onion powder, cayenne pepper, and black pepper to create a dry rub. Rub this mixture evenly over the pork shoulder.
2. Place the pork shoulder in a slow cooker, adding the chicken broth and apple cider vinegar to the base.
3. Cover and cook on low for 8-10 hours or until the meat is fork-tender and shreds easily.
4. Remove the pork from the slow cooker and shred it using two forks. Mix with your favorite BBQ sauce, adding more or less sauce to taste.
5. Toast the slider buns on a grill or in the oven.
6. Pile the pulled pork onto the buns and top with coleslaw if desired.

These pulled pork sliders are a classic BBQ choice with their rich, smoky flavors and tender texture. The combination of the BBQ sauce and tangy coleslaw adds depth, making each bite memorable. Perfect for serving with a side of potato salad or baked beans, these sliders are guaranteed to be a hit at your Sunday BBQ.

Grilled Vegetable Skewers

Perfect for a meatless addition to your BBQ spread, these grilled vegetable skewers are colorful, full of flavor, and easy to customize with your favorite veggies. The smoky char from the grill combined with the marinade’s brightness creates a dish that’s as beautiful as it is delicious.

Ingredients

• 1 zucchini, sliced into thick rounds
• 1 red bell pepper, cut into large chunks
• 1 yellow bell pepper, cut into large chunks
• 1 red onion, peeled and quartered
• 1 cup cherry tomatoes
• 1/2 cup mushrooms, halved
• 1/4 cup olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions

1. In a bowl, mix olive oil, balsamic vinegar, oregano, garlic powder, salt, and black pepper to create the marinade.
2. Add all the vegetables to the bowl and toss until evenly coated. Let marinate for at least 15 minutes.
3. Preheat the grill to medium-high heat and oil the grates.
4. Thread the marinated vegetables onto skewers, alternating the types for a colorful presentation.
5. Grill for 8-10 minutes, turning occasionally, until the vegetables are tender and have nice grill marks.
6. Remove from the grill and garnish with fresh basil before serving.

These grilled vegetable skewers are an easy, healthy, and vibrant addition to your BBQ table. Their smoky flavor combined with the sweetness of the peppers and the richness of the balsamic marinade makes them a delightful choice for vegetarians or anyone looking for a lighter option. Serve alongside a grilled chicken or a helping of rice pilaf for a refreshing and satisfying meal.

BBQ Ribs with Spicy Dry Rub

Tender, fall-off-the-bone ribs with a spicy, smoky dry rub are the epitome of BBQ perfection. Slow-cooked and finished with a flavorful barbecue sauce, these ribs are perfect for a Sunday BBQ where bold flavors are a must.

Ingredients

• 2 racks of baby back ribs
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt to taste
• 1 cup BBQ sauce (your favorite brand or homemade)

Instructions

1. Preheat your grill to low heat (around 250°F or 120°C).
2. Remove the membrane from the back of the ribs if it hasn’t already been removed. Pat the ribs dry with paper towels.
3. In a bowl, mix brown sugar, smoked paprika, chili powder, black pepper, cayenne pepper, garlic powder, onion powder, and salt to create the dry rub.
4. Rub the dry mixture generously over both sides of the ribs.
5. Place the ribs on the grill over indirect heat (not directly over the flame) and close the lid. Cook for 2.5-3 hours, turning every 30 minutes and maintaining a steady low temperature.
6. Brush the BBQ sauce on the ribs during the last 30 minutes of grilling, flipping occasionally to allow the sauce to caramelize.
7. Remove from the grill and let rest for 5-10 minutes before cutting and serving.

These BBQ ribs have a perfect blend of smoky, spicy, and sweet flavors, with the dry rub creating a nice crust while the BBQ sauce adds an irresistible glaze. Serve with a side of baked beans and cornbread for a meal that embodies the essence of BBQ.

BBQ Bacon-Wrapped Jalapeño Poppers

These bacon-wrapped jalapeño poppers are a popular BBQ appetizer that packs a flavorful punch. The smoky bacon and creamy cheese filling, balanced with the heat of the jalapeño, make them an irresistible treat perfect for snacking or sharing.

Ingredients

• 12 large jalapeño peppers, halved and seeds removed
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 12 slices of bacon, halved
• Toothpicks (optional)

Instructions

1. Preheat your grill to medium heat.
2. In a bowl, mix the cream cheese, shredded cheddar cheese, and garlic powder until well combined.
3. Fill each jalapeño half with the cheese mixture.
4. Wrap each stuffed jalapeño with a slice of bacon and secure with a toothpick if needed.
5. Place the jalapeño poppers on the grill, seam-side down, and cook for 15-20 minutes, flipping halfway through, until the bacon is crispy and the cheese is melted.
6. Remove from the grill and let cool slightly before serving.

These bacon-wrapped jalapeño poppers are the perfect combination of spicy, cheesy, and smoky flavors, with a satisfying crunch from the bacon. They’re a crowd-pleaser that’s sure to be the highlight of your BBQ appetizer spread. Enjoy them with a refreshing drink or serve as an accompaniment to your main dishes.

Grilled BBQ Shrimp Skewers

These grilled BBQ shrimp skewers are an ideal addition to your Sunday BBQ, offering a lighter but flavorful option that’s both juicy and slightly smoky. The combination of garlic, lemon, and BBQ sauce elevates the shrimp, making them perfect for a sunny afternoon.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp BBQ sauce
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a bowl, combine olive oil, lemon juice, minced garlic, BBQ sauce, smoked paprika, salt, and black pepper.
2. Add the shrimp to the marinade and toss until evenly coated. Let sit for 15-20 minutes.
3. Preheat the grill to medium-high heat and oil the grates.
4. Thread the marinated shrimp onto skewers, about 4-5 per skewer.
5. Grill for 2-3 minutes per side, or until the shrimp turn pink and are opaque.
6. Remove from the grill and garnish with freshly chopped cilantro.

These shrimp skewers are perfect for anyone looking for a lighter, yet still flavorful BBQ option. The smokiness from the BBQ sauce and the brightness from the lemon juice create a balanced flavor profile that pairs well with a side of grilled vegetables or a simple rice pilaf.

Smoked BBQ Brisket

A true BBQ classic, smoked brisket is a labor of love that rewards you with incredibly tender and flavorful meat. This recipe ensures a melt-in-your-mouth experience with a perfect blend of smoky and tangy flavors, making it the centerpiece of any Sunday BBQ.

Ingredients

• 5 lb beef brisket
• 1/4 cup yellow mustard
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp black pepper
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1 cup beef broth (for spritzing)
• Your favorite BBQ sauce (optional)

Instructions

1. Preheat your smoker to 225°F (107°C). Prepare the brisket by trimming excess fat, leaving about 1/4 inch for flavor.
2. Rub the entire brisket with yellow mustard to create a binding layer for the seasoning. Mix the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create a dry rub, then generously coat the brisket with the rub.
3. Place the brisket in the smoker, fat side up, and cook for 6-8 hours, spritzing every hour with beef broth to keep the meat moist.
4. Once the internal temperature reaches 190°F (88°C), wrap the brisket in butcher paper or aluminum foil and let it rest for at least 1 hour.
5. Slice against the grain and serve with BBQ sauce if desired.

The key to perfect smoked brisket is patience and the slow cooking process that brings out the deep flavors and tender texture. The combination of the dry rub and the subtle smokiness creates an unforgettable BBQ experience. Pair with potato salad and pickles for a traditional BBQ plate that will have everyone asking for more.

Grilled Pineapple Teriyaki Chicken

For a tropical twist on your Sunday BBQ, these pineapple teriyaki chicken skewers offer a blend of savory, sweet, and tangy flavors that’ll transport your taste buds straight to summer paradise. Perfect for adding a unique touch to your BBQ spread.

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup teriyaki sauce
• 1/2 cup pineapple juice
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/2 fresh pineapple, cut into chunks
• 1 bell pepper, cut into chunks
• 1/4 cup chopped green onions for garnish

Instructions

1. In a bowl, mix teriyaki sauce, pineapple juice, soy sauce, garlic, and ginger to create a marinade. Add the chicken cubes and marinate in the refrigerator for at least 1 hour or up to 4 hours.
2. Preheat the grill to medium-high heat and oil the grates.
3. Thread the marinated chicken, pineapple chunks, and bell pepper pieces onto skewers.
4. Grill the skewers for 2-3 minutes per side or until the chicken is cooked through and the pineapple caramelizes slightly.
5. Remove from the grill and sprinkle with chopped green onions before serving.

These grilled pineapple teriyaki chicken skewers are a perfect blend of sweet and savory flavors, with the pineapple adding a touch of natural caramelization that enhances the dish’s overall taste. They’re perfect served with steamed jasmine rice or a refreshing cucumber salad to balance out the flavors.

BBQ Portobello Mushroom Burgers

For a meatless but hearty BBQ option, these BBQ Portobello mushroom burgers are packed with umami and smoke. They’re satisfying, flavorful, and great for vegetarians or anyone looking to switch things up on the BBQ.

Ingredients

• 4 large Portobello mushroom caps
• 1/4 cup olive oil
• 1/4 cup BBQ sauce
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 4 burger buns
• Lettuce leaves, tomato slices, and red onion rings for toppings

Instructions

1. In a bowl, combine olive oil, BBQ sauce, balsamic vinegar, minced garlic, salt, and black pepper. Whisk to create a marinade.
2. Brush the Portobello mushroom caps with the marinade and let them sit for 15-20 minutes.
3. Preheat the grill to medium heat and oil the grates.
4. Grill the mushrooms, gill-side down, for 5-6 minutes per side, or until they are tender and have nice grill marks.
5. Assemble the burgers by placing the grilled mushrooms on the buns and adding lettuce, tomato slices, and red onion rings. Optionally, drizzle with more BBQ sauce or add a slice of cheese if desired.

These Portobello mushroom burgers are rich in flavor and perfect for a lighter, meatless BBQ alternative. The smoky BBQ marinade infuses the mushrooms with a deep, tangy taste that pairs wonderfully with the crunch of fresh veggies and the soft bun. Serve with a side of sweet potato fries or a mixed greens salad for a complete and satisfying meal.

BBQ Chicken Thighs with Garlic Herb Marinade

Juicy chicken thighs, marinated with a garlic herb blend and grilled to perfection, are a must-try for any BBQ gathering. The marinade imparts deep, aromatic flavors that create a succulent dish with crispy skin and tender meat.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• Salt and black pepper to taste

Instructions

1. In a bowl, combine olive oil, minced garlic, chopped rosemary, thyme, lemon juice, smoked paprika, salt, and black pepper. Whisk to create a marinade.
2. Add the chicken thighs to the marinade and toss until coated. Cover and let marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
3. Preheat the grill to medium-high heat and oil the grates.
4. Grill the chicken thighs skin-side down for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
5. Remove from the grill and let rest for 5 minutes before serving.

These garlic herb BBQ chicken thighs are bursting with savory and fresh flavors, perfect for serving alongside a light salad or grilled corn on the cob. The combination of crispy skin and tender meat makes them a crowd-pleaser for any BBQ event.

BBQ Pulled Pork Sandwiches

Slow-cooked pulled pork with a smoky BBQ rub and tangy BBQ sauce is a classic BBQ dish that never disappoints. This recipe is perfect for creating a flavorful, melt-in-your-mouth pulled pork that’s ideal for sandwiches.

Ingredients

• 3 lb pork shoulder (Boston butt)
• 1/4 cup brown sugar
• 2 tbsp paprika
• 1 tbsp black pepper
• 1 tbsp salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 tsp cayenne pepper
• 1 cup BBQ sauce (your favorite brand or homemade)
• Coleslaw (optional, for serving)
• 4 hamburger buns

Instructions

1. In a bowl, mix brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper to create a dry rub.
2. Rub the seasoning evenly over the pork shoulder, making sure to coat all sides. Let it sit for at least 30 minutes or up to overnight in the refrigerator.
3. Preheat the grill to low heat (225°F or 107°C). Place the pork shoulder on the grill, fat side up, and cook for 6-8 hours, maintaining a consistent temperature and adding wood chips as needed for smoke.
4. Once the internal temperature of the pork reaches 195°F (90°C), remove it from the grill and let it rest for 30 minutes before shredding.
5. Shred the pork with a fork and mix with your favorite BBQ sauce.
6. Serve on hamburger buns with a scoop of coleslaw, if desired.

These BBQ pulled pork sandwiches are rich in flavor and perfect for a laid-back Sunday BBQ. The slow-cooking process yields tender meat infused with the rub’s spices, while the BBQ sauce adds a tangy, sweet finish. Perfect for feeding a crowd or enjoying with family.

BBQ Grilled Vegetables with Smoky Vinaigrette

For a colorful, healthy addition to your BBQ, these grilled vegetables with a smoky vinaigrette are an easy and flavorful side dish. The slight char and smoky flavors from the grill pair wonderfully with the tangy vinaigrette.

Ingredients

• 1 zucchini, sliced into 1/2-inch thick rounds
• 1 bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 eggplant, sliced into 1/2-inch thick rounds
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. In a bowl, whisk together olive oil, balsamic vinegar, smoked paprika, garlic powder, salt, and black pepper to create the smoky vinaigrette.
2. Toss the sliced vegetables in the vinaigrette until well-coated.
3. Preheat the grill to medium-high heat and oil the grates.
4. Grill the vegetables for 3-4 minutes per side, or until they are tender and have nice grill marks.
5. Remove from the grill and sprinkle with fresh parsley before serving.

These BBQ grilled vegetables are a vibrant, flavorful side that’s perfect for pairing with meats or enjoyed on their own. The smoky vinaigrette enhances the natural sweetness of the vegetables while adding an irresistible depth of flavor.

BBQ Ribs with Maple Chipotle Glaze

These tender BBQ ribs are smothered in a rich, sweet, and smoky maple chipotle glaze, creating a perfect balance of flavors. The glaze adds a touch of heat and sweetness that pairs perfectly with the slow-cooked pork.

Ingredients

• 2 racks of baby back ribs
• 1/4 cup brown sugar
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 cup maple syrup
• 2 tbsp chipotle peppers in adobo sauce, finely chopped
• 1/2 cup apple cider vinegar
• Salt to taste

Instructions

1. Preheat the grill to low heat (225°F or 107°C). Remove the membrane from the back of the ribs and pat dry with paper towels.
2. Mix the brown sugar, paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl to create the dry rub. Rub the mixture evenly over the ribs.
3. Place the ribs on the grill, bone side down, and cook for 3-4 hours, flipping occasionally and maintaining a low temperature.
4. In a saucepan, combine the maple syrup, chopped chipotle peppers, and apple cider vinegar. Simmer over low heat for 10 minutes to create the glaze.
5. In the last 30 minutes of grilling, brush the glaze over the ribs every 10 minutes to build up a rich, caramelized layer.
6. Remove the ribs from the grill and let them rest for 5 minutes before slicing between the bones.

These maple chipotle BBQ ribs are an irresistible combination of sweet, smoky, and spicy flavors. Perfect for impressing guests or enjoying a special Sunday BBQ, the glaze adds depth and complexity that makes every bite unforgettable.

BBQ Shrimp Skewers with Lemon Herb Butter

These BBQ shrimp skewers are quick and easy to make, packed with flavor from the lemon herb butter marinade. The shrimp cook quickly on the grill, making them ideal for a light and refreshing BBQ dish.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/4 cup melted butter
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions

1. In a bowl, mix melted butter, lemon juice, chopped parsley, garlic powder, smoked paprika, salt, and black pepper to create the marinade.
2. Add the shrimp to the bowl and toss to coat evenly. Let marinate for 15-20 minutes.
3. Preheat the grill to medium-high heat and oil the grates.
4. Thread the shrimp onto skewers and grill for 2-3 minutes per side or until they turn pink and opaque.
5. Remove from the grill and serve with lemon wedges for squeezing.

These BBQ shrimp skewers are perfect for a light and elegant addition to your BBQ spread. The lemon herb butter infuses the shrimp with fresh, zesty flavors that complement the subtle smokiness from the grill. Serve with a side of rice pilaf or a fresh salad for a well-rounded meal.

BBQ Jackfruit Tacos

For a plant-based alternative that’s packed with flavor, these BBQ jackfruit tacos are a crowd-pleaser. The jackfruit mimics the texture of pulled pork, making it an ideal option for vegetarians and vegans looking for a satisfying BBQ dish.

Ingredients

• 2 cans young green jackfruit in brine, drained and rinsed
• 1/2 cup BBQ sauce
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• Salt and black pepper to taste
• 8 small tortillas
• Toppings: coleslaw, avocado slices, cilantro, and lime wedges

Instructions

1. Use your hands or a fork to shred the jackfruit into small, pulled pieces. Pat dry to remove excess moisture.
2. In a skillet, heat the olive oil over medium-high heat. Add the shredded jackfruit, smoked paprika, garlic powder, and cumin. Cook for 5-6 minutes, stirring occasionally, until the jackfruit begins to brown.
3. Pour the BBQ sauce over the jackfruit and cook for an additional 3-4 minutes, allowing the sauce to coat the jackfruit and caramelize slightly.
4. Warm the tortillas on the grill for 1 minute per side.
5. Assemble the tacos by adding the BBQ jackfruit to each tortilla and topping with coleslaw, avocado slices, cilantro, and a squeeze of lime.

These BBQ jackfruit tacos offer a unique, plant-based twist to your Sunday BBQ. With the smoky, tangy flavors of BBQ sauce and the rich texture of jackfruit, they’re perfect for anyone looking for a delicious and satisfying meatless option.

Note: More recipes​ are coming soon!