50+ Mouthwatering Thanksgiving Grill Recipes for a Flavorful Feast

As Thanksgiving approaches, many of us begin planning our festive feasts, often gravitating towards traditional oven-roasted dishes.

However, this year, why not break away from the norm and fire up the grill?

Grilling not only infuses your Thanksgiving dishes with unique, smoky flavors but also allows you to enjoy the crisp autumn air while cooking.

Whether you’re serving a crowd or preparing an intimate dinner for family, our collection of over 50 Thanksgiving grill recipes offers a delightful twist on holiday classics.

From savory mains like grilled turkey and ham to scrumptious sides like maple-glazed Brussels sprouts and grilled vegetable medleys, these recipes will inspire you to create an unforgettable Thanksgiving spread.

So, grab your tongs and apron, and let’s get grilling!

50+ Mouthwatering Thanksgiving Grill Recipes for a Flavorful Feast

This Thanksgiving, step out of the kitchen and into the great outdoors with your grilling game. Our curated list of 50+ Thanksgiving grill recipes will not only satisfy your taste buds but also impress your guests with bold flavors and creative presentations.

Embrace the holiday spirit by enjoying the company of family and friends around the grill, where you can share delicious food and cherished memories.

As you explore these recipes, remember that Thanksgiving is about gratitude, togetherness, and enjoying the simple pleasures of life.

So fire up your grill and make this Thanksgiving a memorable celebration of flavors, friendship, and fun!

Grilled Maple-Glazed Turkey Breast

This Grilled Maple-Glazed Turkey Breast combines the traditional flavors of Thanksgiving with a smoky twist. The maple glaze infuses the turkey with a sweet and savory flavor that perfectly complements the meat’s natural richness. This recipe is not only delicious but also allows you to enjoy the great outdoors while cooking.

Recipe:

• Ingredients:
  • 1 whole turkey breast (5-7 pounds), boneless
  • 1 cup pure maple syrup
  • ¼ cup Dijon mustard
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Salt and pepper to taste
  • Fresh thyme and rosemary for garnish
• Instructions:
  1. Prepare the Marinade: In a bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic powder, onion powder, salt, and pepper.
  2. Marinate the Turkey: Place the turkey breast in a resealable plastic bag and pour the marinade over it. Seal the bag, ensuring all the meat is coated, and refrigerate for at least 4 hours, preferably overnight.
  3. Preheat the Grill: Preheat your grill to medium heat (about 350°F).
  4. Grill the Turkey: Remove the turkey from the marinade and place it on the grill. Cook for 15-20 minutes per pound, or until the internal temperature reaches 165°F. Baste occasionally with the leftover marinade for extra flavor.
  5. Rest and Serve: Once cooked, remove the turkey from the grill and let it rest for 10-15 minutes before slicing. Garnish with fresh herbs and serve.

Grilling a turkey breast can be a delightful alternative to the traditional oven-roasted bird. The maple glaze adds a unique flavor profile that elevates the dish, making it a standout centerpiece for your Thanksgiving table. Not only does grilling keep the kitchen cool, but it also infuses the turkey with a smoky flavor that’s hard to resist. Pair this dish with your favorite Thanksgiving sides for a truly memorable feast!

Grilled Honey-Balsamic Brussels Sprouts

These Grilled Honey-Balsamic Brussels Sprouts are a fantastic side dish that combines the earthy flavor of Brussels sprouts with a sweet and tangy glaze. The grilling process caramelizes the sprouts, enhancing their natural sweetness while providing a smoky flavor that complements any Thanksgiving spread.

Recipe:

• Ingredients:
  • 1 pound Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste
  • ¼ cup grated Parmesan cheese (optional)
  • Fresh parsley for garnish
• Instructions:
  1. Preheat the Grill: Preheat your grill to medium-high heat.
  2. Prepare the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, balsamic vinegar, honey, salt, and pepper until well coated.
  3. Grill the Sprouts: Place the Brussels sprouts cut side down on the grill. Grill for about 6-8 minutes, or until they are charred and tender, turning occasionally.
  4. Add Parmesan: If using, sprinkle the grated Parmesan cheese over the sprouts during the last minute of grilling to allow it to melt slightly.
  5. Serve: Remove from the grill, garnish with fresh parsley, and serve warm.

These Grilled Honey-Balsamic Brussels Sprouts offer a vibrant and tasty addition to your Thanksgiving feast. The combination of honey and balsamic vinegar creates a delightful glaze that enhances the sprouts’ natural flavors, making them a crowd-pleaser even among those who typically shy away from Brussels sprouts. This dish not only looks beautiful on the table but also brings a healthy option that complements richer dishes beautifully.

Grilled Pumpkin and Corn Salad

This Grilled Pumpkin and Corn Salad is a fresh, colorful, and nutritious addition to your Thanksgiving table. The sweetness of the grilled pumpkin pairs beautifully with the charred corn and a zesty dressing, creating a perfect balance of flavors and textures. This dish is not only vibrant and festive but also showcases seasonal ingredients in a creative way.

Recipe:

• Ingredients:
  • 2 cups pumpkin, peeled and cut into 1-inch cubes
  • 2 ears of corn, husked
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • ¼ cup red onion, finely chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish
• Instructions:
  1. Preheat the Grill: Preheat your grill to medium-high heat.
  2. Prepare the Pumpkin and Corn: In a bowl, toss the pumpkin cubes with 1 tablespoon of olive oil, salt, and pepper. Grill the pumpkin for about 10-12 minutes, turning occasionally until tender and slightly charred. Meanwhile, grill the corn for about 8-10 minutes, turning until charred.
  3. Cut the Corn: Once grilled, remove the corn from the cob and set aside.
  4. Combine the Ingredients: In a large bowl, combine the grilled pumpkin, corn, diced bell pepper, avocado, and red onion.
  5. Make the Dressing: In a small bowl, whisk together the remaining olive oil, lime juice, cumin, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
  6. Serve: Garnish with fresh cilantro and serve warm or at room temperature.

This Grilled Pumpkin and Corn Salad brings a refreshing and seasonal touch to your Thanksgiving meal. The grilled pumpkin adds a subtle sweetness, while the charred corn contributes a smoky flavor that complements the fresh ingredients beautifully. This dish not only offers a burst of color to your table but also highlights the bountiful produce of the fall season. It’s a perfect side dish that can be enjoyed by everyone, adding balance to the more indulgent offerings of Thanksgiving.

Grilled Herb-Crusted Pork Tenderloin

This Grilled Herb-Crusted Pork Tenderloin is a succulent and flavorful dish that serves as a perfect centerpiece for your Thanksgiving table. The combination of fresh herbs and spices creates a flavorful crust that locks in moisture, ensuring every bite is tender and juicy. Grilling adds a delightful smoky flavor, making this dish both elegant and approachable for your holiday gathering.

Recipe:

• Ingredients:
  • 2 pork tenderloins (about 1 pound each)
  • ¼ cup olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped
  • 4 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon Dijon mustard (optional)
• Instructions:
  1. Prepare the Marinade: In a bowl, mix together the olive oil, rosemary, thyme, parsley, garlic, salt, pepper, and Dijon mustard if using.
  2. Marinate the Pork: Place the pork tenderloins in a resealable plastic bag or shallow dish, and pour the herb mixture over them. Seal the bag and refrigerate for at least 1 hour, preferably overnight.
  3. Preheat the Grill: Preheat your grill to medium-high heat (about 400°F).
  4. Grill the Pork: Remove the tenderloins from the marinade and shake off excess. Grill for about 20-25 minutes, turning occasionally, until the internal temperature reaches 145°F. Let it rest for 5 minutes before slicing.
  5. Serve: Slice the pork tenderloin into medallions and serve with your favorite sides.

The Grilled Herb-Crusted Pork Tenderloin is a fantastic alternative to turkey and a delightful way to incorporate seasonal herbs into your Thanksgiving meal. Its savory flavor and juicy texture make it a standout dish that pairs beautifully with classic sides like mashed potatoes and cranberry sauce. This recipe not only brings a gourmet touch to your gathering but also provides a memorable dining experience for everyone at your table.

Grilled Vegetable Platter with Chimichurri Sauce

This Grilled Vegetable Platter with Chimichurri Sauce is a vibrant and healthy option that adds color and flavor to your Thanksgiving spread. The assortment of seasonal vegetables, grilled to perfection, is drizzled with a zesty chimichurri sauce that enhances their natural sweetness. This dish is not only visually appealing but also packed with nutrients, making it a great complement to richer dishes.

Recipe:

• Ingredients:
  • 1 zucchini, sliced
  • 1 bell pepper (red, yellow, or orange), cut into strips
  • 1 eggplant, sliced
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 3 tablespoons olive oil
  • Salt and pepper to taste
• For the Chimichurri Sauce:
  • 1 cup fresh parsley, chopped
  • ¼ cup fresh cilantro, chopped
  • 4 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste
• Instructions:
  1. Prepare the Chimichurri Sauce: In a bowl, mix the parsley, cilantro, garlic, red pepper flakes, olive oil, red wine vinegar, salt, and pepper. Set aside to let the flavors meld.
  2. Prepare the Vegetables: Toss the zucchini, bell pepper, eggplant, red onion, and cherry tomatoes with olive oil, salt, and pepper.
  3. Preheat the Grill: Preheat your grill to medium-high heat.
  4. Grill the Vegetables: Place the vegetables on the grill and cook for about 8-10 minutes, turning occasionally, until they are tender and have grill marks.
  5. Serve: Arrange the grilled vegetables on a platter and drizzle with chimichurri sauce before serving.

This Grilled Vegetable Platter with Chimichurri Sauce is a fantastic way to incorporate a variety of textures and flavors into your Thanksgiving meal. The vibrant colors of the vegetables not only make for an eye-catching presentation but also offer a refreshing contrast to the heavier dishes typically served during the holiday. The zesty chimichurri adds a burst of flavor that elevates the dish, ensuring your guests will leave the table satisfied and impressed.

Grilled Stuffed Acorn Squash

Grilled Stuffed Acorn Squash is a delightful and visually stunning dish that captures the essence of fall. The sweet, tender squash is filled with a savory stuffing made from quinoa, cranberries, nuts, and spices, creating a perfect balance of flavors and textures. This dish is not only a satisfying main or side option but also a great way to showcase seasonal produce in an appealing way.

Recipe:

• Ingredients:
  • 2 acorn squashes, halved and seeds removed
  • 1 cup cooked quinoa
  • ½ cup dried cranberries
  • ½ cup chopped nuts (walnuts or pecans)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • Salt and pepper to taste
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
• Instructions:
  1. Preheat the Grill: Preheat your grill to medium heat (about 350°F).
  2. Prepare the Squash: Brush the cut sides of the acorn squashes with olive oil and season with salt and pepper. Place them cut side down on the grill and cook for about 15-20 minutes until tender.
  3. Make the Stuffing: In a bowl, mix the cooked quinoa, dried cranberries, chopped nuts, cinnamon, nutmeg, maple syrup, salt, and pepper.
  4. Stuff the Squash: Turn the acorn squashes cut side up, and fill each half with the quinoa stuffing.
  5. Finish on the Grill: Return the stuffed squashes to the grill, cover, and cook for an additional 10 minutes until heated through.
  6. Serve: Serve warm as a main or side dish.

Grilled Stuffed Acorn Squash is a beautiful and delicious way to celebrate the flavors of Thanksgiving. This dish not only looks impressive on the table but also offers a hearty and nutritious option that will satisfy even the heartiest of appetites. The combination of sweet and savory elements creates a delightful experience for your taste buds, making it a memorable addition to your holiday feast. Plus, it’s a great way to include more plant-based options for your guests!

Grilled Cranberry BBQ Chicken Thighs

These Grilled Cranberry BBQ Chicken Thighs offer a deliciously sweet and tangy twist on a classic barbecue dish. The marinade, made with cranberry sauce and a blend of spices, infuses the chicken with incredible flavor while the grilling process creates a caramelized exterior. This dish is perfect for those looking to incorporate festive flavors into their Thanksgiving meal.

Recipe:

• Ingredients:
  • 8 bone-in chicken thighs, skin-on
  • 1 cup cranberry sauce (homemade or store-bought)
  • ¼ cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. Prepare the Marinade: In a bowl, mix together the cranberry sauce, apple cider vinegar, brown sugar, soy sauce, garlic powder, onion powder, salt, and pepper.
  2. Marinate the Chicken: Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, or overnight for more flavor.
  3. Preheat the Grill: Preheat your grill to medium-high heat (about 400°F).
  4. Grill the Chicken: Remove the chicken from the marinade and shake off excess. Grill for about 6-8 minutes per side or until the internal temperature reaches 165°F and the skin is crispy.
  5. Serve: Garnish with fresh parsley and serve with additional cranberry sauce if desired.

Grilled Cranberry BBQ Chicken Thighs are a fantastic way to bring holiday flavors to your grill. The combination of sweet cranberry sauce with savory chicken creates a delightful balance that will have everyone coming back for seconds. This dish pairs wonderfully with classic Thanksgiving sides like roasted vegetables and cornbread, making it an ideal addition to your festive menu. Not only is it easy to prepare, but it also offers a delicious alternative to traditional turkey, ensuring your Thanksgiving feast is truly memorable.

Grilled Stuffed Peppers with Sausage and Rice

These Grilled Stuffed Peppers with Sausage and Rice are a hearty and satisfying dish that’s perfect for Thanksgiving. The bell peppers are filled with a flavorful mixture of sausage, rice, and spices, then grilled until tender and slightly charred. This dish is not only delicious but also a great way to incorporate colorful vegetables into your holiday spread.

Recipe:

• Ingredients:
  • 4 large bell peppers (any color), tops cut off and seeds removed
  • 1 pound Italian sausage (mild or spicy), casings removed
  • 1 cup cooked rice (white or brown)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • Fresh basil for garnish
• Instructions:
  1. Prepare the Filling: In a skillet over medium heat, cook the sausage until browned. Drain excess fat, then stir in the cooked rice, diced tomatoes, Italian seasoning, garlic powder, salt, and pepper. Cook for an additional 5 minutes until heated through.
  2. Stuff the Peppers: Preheat your grill to medium heat. Fill each bell pepper with the sausage and rice mixture, then top with shredded mozzarella cheese.
  3. Grill the Peppers: Place the stuffed peppers on the grill, cut side up. Grill for about 15-20 minutes, or until the peppers are tender and the cheese is bubbly and golden.
  4. Serve: Remove from the grill, garnish with fresh basil, and serve warm.

Grilled Stuffed Peppers with Sausage and Rice are a deliciously satisfying dish that adds a burst of flavor to your Thanksgiving meal. The combination of savory sausage, tender rice, and vibrant peppers makes for a delightful presentation that will impress your guests. These stuffed peppers are not only filling but also a great way to use seasonal produce, making them a versatile option for your holiday table. Serve them as a main dish or as a hearty side, and enjoy the smoky flavor from the grill that elevates this classic recipe.

Grilled Sweet Potato Wedges with Chipotle Aioli

These Grilled Sweet Potato Wedges with Chipotle Aioli are a fantastic and healthy side dish that offers a smoky flavor and a spicy kick. Grilling enhances the natural sweetness of the potatoes while the chipotle aioli adds a creamy and zesty finish. This dish is not only easy to prepare but also provides a unique twist to your traditional Thanksgiving sides.

Recipe:

• Ingredients:
  • 2 large sweet potatoes, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish
• For the Chipotle Aioli:
  • ½ cup mayonnaise
  • 1-2 tablespoons adobo sauce (from canned chipotle peppers)
  • 1 clove garlic, minced
  • 1 tablespoon lime juice
  • Salt to taste
• Instructions:
  1. Prepare the Chipotle Aioli: In a small bowl, mix together the mayonnaise, adobo sauce, minced garlic, lime juice, and salt. Adjust the spice level by adding more adobo sauce if desired. Set aside.
  2. Season the Sweet Potatoes: In a large bowl, toss the sweet potato wedges with olive oil, paprika, garlic powder, salt, and pepper.
  3. Preheat the Grill: Preheat your grill to medium-high heat.
  4. Grill the Wedges: Place the sweet potato wedges on the grill and cook for about 10-15 minutes, turning occasionally, until they are tender and have grill marks.
  5. Serve: Remove from the grill, garnish with fresh cilantro, and serve with the chipotle aioli for dipping.

Grilled Sweet Potato Wedges with Chipotle Aioli are a flavorful and healthy addition to your Thanksgiving feast. The natural sweetness of the sweet potatoes combined with the smoky char from the grill makes for an irresistible side dish. The creamy chipotle aioli adds a zesty kick that perfectly complements the sweetness of the potatoes. This dish not only brings a unique flavor profile to your table but also appeals to a variety of dietary preferences, making it a perfect choice for a diverse Thanksgiving gathering.

Grilled Maple-Glazed Turkey Tenderloins

Grilled Maple-Glazed Turkey Tenderloins provide a succulent alternative to traditional turkey preparations, perfect for Thanksgiving. Marinated in a sweet and savory maple glaze, these tenderloins are grilled to juicy perfection, delivering a unique flavor that everyone will love. This dish is not only delicious but also quick to prepare, making it an excellent choice for a hassle-free holiday meal.

Recipe:

• Ingredients:
  • 2 pounds turkey tenderloins
  • ½ cup pure maple syrup
  • ¼ cup soy sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
• Instructions:
  1. Prepare the Marinade: In a bowl, whisk together the maple syrup, soy sauce, Dijon mustard, olive oil, garlic, thyme, salt, and pepper.
  2. Marinate the Turkey: Place the turkey tenderloins in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
  3. Preheat the Grill: Preheat your grill to medium heat (about 350°F).
  4. Grill the Tenderloins: Remove the turkey from the marinade and grill for 6-8 minutes per side or until the internal temperature reaches 165°F. Brush with additional marinade during grilling for added flavor.
  5. Serve: Let the tenderloins rest for a few minutes before slicing. Serve with a drizzle of the remaining glaze.

Grilled Maple-Glazed Turkey Tenderloins are a fantastic way to bring a unique twist to your Thanksgiving meal. The sweet maple glaze caramelizes beautifully on the grill, enhancing the tender turkey’s flavor while keeping it juicy and moist. This dish not only offers a quick and easy preparation but also allows you to enjoy the classic Thanksgiving taste with a contemporary flair. Pair it with traditional sides like mashed potatoes and cranberry sauce for a complete holiday experience that will leave your guests impressed.

Grilled Parmesan Garlic Cauliflower Steaks

Grilled Parmesan Garlic Cauliflower Steaks are a deliciously satisfying vegetarian option that can easily stand as a main dish or a flavorful side. These hearty cauliflower steaks are seasoned with garlic and topped with a crispy Parmesan crust, providing a delightful crunch with every bite. Perfect for Thanksgiving, this recipe showcases seasonal vegetables in a new and exciting way.

Recipe:

• Ingredients:
  • 1 large head of cauliflower
  • ¼ cup olive oil
  • 4 cloves garlic, minced
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. Prepare the Cauliflower: Remove the leaves from the cauliflower and slice it into thick “steaks” (about 1-inch thick). You should get about 2-4 steaks from one head of cauliflower.
  2. Make the Garlic Mixture: In a small bowl, mix together the olive oil, minced garlic, Italian seasoning, salt, and pepper.
  3. Season the Steaks: Brush both sides of the cauliflower steaks with the garlic mixture and sprinkle with grated Parmesan cheese.
  4. Preheat the Grill: Preheat your grill to medium heat.
  5. Grill the Steaks: Place the cauliflower steaks on the grill and cook for about 5-7 minutes per side until they are tender and have nice grill marks.
  6. Serve: Remove from the grill, garnish with fresh parsley, and serve immediately.

Grilled Parmesan Garlic Cauliflower Steaks are a delightful addition to your Thanksgiving feast that offers a burst of flavor while being both nutritious and filling. The combination of garlic and Parmesan creates a savory topping that perfectly complements the natural sweetness of the cauliflower, making this dish appealing to both vegetarians and meat-lovers alike. This recipe not only enhances your holiday menu but also encourages healthy eating without sacrificing taste. Serve alongside other Thanksgiving classics for a well-rounded meal that guests will love.

Grilled Herb Butter Shrimp Skewers

Grilled Herb Butter Shrimp Skewers are an elegant and flavorful dish that adds a touch of sophistication to your Thanksgiving gathering. Marinated in a rich herb butter, these shrimp are grilled to perfection, creating a delightful contrast of flavors. This dish is not only easy to prepare but also quick to cook, making it a great option for those looking to impress their guests without spending all day in the kitchen.

Recipe:

• Ingredients:
  • 1 pound large shrimp, peeled and deveined
  • ½ cup unsalted butter, melted
  • 3 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste
  • Wooden or metal skewers (if using wooden, soak in water for 30 minutes)
• Instructions:
  1. Prepare the Herb Butter: In a bowl, mix the melted butter, minced garlic, lemon juice, parsley, thyme, salt, and pepper.
  2. Marinate the Shrimp: In a separate bowl, combine the shrimp with half of the herb butter mixture, tossing to coat. Let marinate for about 30 minutes.
  3. Preheat the Grill: Preheat your grill to medium-high heat.
  4. Skewer the Shrimp: Thread the marinated shrimp onto skewers, making sure to leave a little space between each shrimp.
  5. Grill the Skewers: Place the skewers on the grill and cook for about 2-3 minutes per side, or until the shrimp are opaque and cooked through. Brush with the remaining herb butter while grilling.
  6. Serve: Serve the skewers immediately, garnished with additional fresh herbs if desired.

Grilled Herb Butter Shrimp Skewers are a fantastic way to elevate your Thanksgiving menu and impress your guests. The succulent shrimp, infused with rich herb butter, provide a burst of flavor that pairs beautifully with traditional sides or can be served as a light appetizer. This dish is not only visually appealing but also easy to make, allowing you to spend more time enjoying the holiday with loved ones. Incorporating seafood into your Thanksgiving meal offers a refreshing contrast to the heavier dishes, ensuring a well-rounded and satisfying dining experience.

Grilled Stuffed Acorn Squash

Grilled Stuffed Acorn Squash is a vibrant and nutritious dish that showcases the flavors of fall. The acorn squash is halved and grilled to enhance its natural sweetness, then filled with a savory mixture of quinoa, cranberries, nuts, and spices. This recipe is not only visually stunning but also packed with flavor and nutrients, making it a perfect centerpiece for your Thanksgiving table.

Recipe:

• Ingredients:
  • 2 acorn squashes, halved and seeds removed
  • 1 cup cooked quinoa
  • ½ cup dried cranberries
  • ½ cup chopped walnuts or pecans
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 tablespoons maple syrup
  • Salt and pepper to taste
  • Olive oil for grilling
  • Fresh parsley for garnish
• Instructions:
  1. Prepare the Squash: Preheat your grill to medium heat. Brush the insides of the acorn squash halves with olive oil and season with salt and pepper.
  2. Grill the Squash: Place the squash halves on the grill, cut side down, and grill for about 15-20 minutes or until they are tender and have grill marks. Flip them over halfway through.
  3. Make the Filling: In a mixing bowl, combine the cooked quinoa, dried cranberries, chopped nuts, cinnamon, nutmeg, maple syrup, salt, and pepper. Mix well.
  4. Stuff the Squash: Remove the squash from the grill and fill each half generously with the quinoa mixture.
  5. Finish on the Grill: Place the stuffed squash back on the grill, cut side up, and grill for an additional 10 minutes to heat through.
  6. Serve: Garnish with fresh parsley and serve warm.

Grilled Stuffed Acorn Squash is a visually stunning and wholesome dish that adds a touch of elegance to your Thanksgiving feast. The combination of sweet and savory flavors from the quinoa stuffing, along with the caramelized edges of the grilled squash, creates a delightful harmony that will please both vegetarians and meat-eaters alike. This recipe not only highlights seasonal ingredients but also encourages creativity in the kitchen. Serve it alongside other traditional dishes for a memorable holiday meal that celebrates the bounty of the season.

Grilled Maple-Bourbon Glazed Brussels Sprouts

Grilled Maple-Bourbon Glazed Brussels Sprouts are a delicious and sophisticated side dish that will impress your guests this Thanksgiving. The natural bitterness of Brussels sprouts is beautifully balanced with a sweet and smoky glaze made from maple syrup and bourbon. Grilling adds a wonderful char and depth of flavor, making these sprouts a must-try for your holiday spread.

Recipe:

• Ingredients:
  • 1 pound Brussels sprouts, trimmed and halved
  • ¼ cup maple syrup
  • 2 tablespoons bourbon
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Lemon wedges for serving
• Instructions:
  1. Prepare the Glaze: In a small bowl, whisk together the maple syrup, bourbon, olive oil, garlic powder, onion powder, salt, and pepper.
  2. Marinate the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with the glaze until well coated. Let them marinate for about 30 minutes.
  3. Preheat the Grill: Preheat your grill to medium-high heat.
  4. Grill the Sprouts: Place the Brussels sprouts cut side down on the grill. Grill for about 5-7 minutes, then turn and cook for another 5 minutes until they are tender and caramelized.
  5. Serve: Remove from the grill and drizzle with any remaining glaze. Serve with lemon wedges on the side.

Grilled Maple-Bourbon Glazed Brussels Sprouts are a delightful addition to your Thanksgiving table, offering a unique twist on a classic side. The sweetness of the maple syrup combined with the smoky notes of bourbon creates a rich and flavorful dish that is sure to be a crowd-pleaser. The grilling process caramelizes the sprouts, adding a delicious char and enhancing their natural flavors. This recipe not only showcases seasonal ingredients but also elevates Brussels sprouts from a humble side to a standout dish that complements any Thanksgiving spread beautifully.

Grilled Honey-Mustard Glazed Carrots

Grilled Honey-Mustard Glazed Carrots are a colorful and flavorful side dish that brings a touch of sweetness to your Thanksgiving feast. The honey and mustard glaze enhances the natural sweetness of the carrots while adding a tangy kick. Grilling the carrots caramelizes the sugars, creating a beautiful char and rich flavor that pairs perfectly with roasted turkey and other traditional sides.

Recipe:

• Ingredients:
  • 1 pound baby carrots (or regular carrots cut into sticks)
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh thyme for garnish
• Instructions:
  1. Prepare the Glaze: In a small bowl, whisk together the honey, Dijon mustard, olive oil, garlic powder, salt, and pepper.
  2. Marinate the Carrots: Place the baby carrots in a large bowl and pour the honey-mustard glaze over them. Toss to coat evenly. Let them marinate for about 30 minutes.
  3. Preheat the Grill: Preheat your grill to medium heat.
  4. Grill the Carrots: Place the carrots on the grill, turning occasionally, for about 10-12 minutes or until they are tender and have nice grill marks.
  5. Serve: Remove from the grill and garnish with fresh thyme before serving.

Grilled Honey-Mustard Glazed Carrots are a vibrant and flavorful side dish that adds a pop of color to your Thanksgiving spread. The combination of sweet honey and tangy mustard elevates the humble carrot to new heights, making it a dish that will impress your guests. Grilling not only enhances the flavors but also provides a lovely char that complements the sweetness of the glaze. This recipe is simple to prepare, allowing you to spend more time enjoying the holiday with family and friends. Serve alongside your favorite turkey and stuffing for a well-rounded and satisfying Thanksgiving meal that everyone will love.

Note: More recipes are coming soon!