Summer Grilling Recipes: 25 BBQ Ideas Beyond Burgers

Grilling season is the best time for big flavors with little cleanup. Here are 25 ideas from classic to unexpected, plus the basics of heat zones, marinades and safety.

Grill basics

• Two-zone fire: high heat on one side for searing, low on the other for gentle cooking.
• Preheat with the lid closed, then clean and oil the grates.
• Don't move food too early; let it release naturally.
• Use a thermometer. See meat temperature chart.
• Rest meat before cutting. See how long to rest meat.

Meat

1. Smash burgers on a griddle.
2. Chicken thighs with chili-lime marinade.
3. Greek chicken souvlaki skewers.
4. Flank steak with chimichurri.
5. Korean-style BBQ short ribs (thin-cut).
6. Pork chops with peach salsa.
7. Lamb kofta.
8. Sausages with grilled onions and peppers.

Fish and seafood

1. Cedar-plank salmon.
2. Shrimp skewers with garlic and lemon.
3. Fish tacos with grilled white fish.
4. Whole grilled fish (sea bream or branzino) with herbs.

Vegetarian

1. Halloumi and vegetable skewers.
2. Grilled corn with chili-lime butter (elote-style).
3. Portobello burgers.
4. Grilled cauliflower steaks.
5. Grilled zucchini and eggplant with feta and mint.
6. Paneer tikka skewers.

Sides

1. Grilled potato salad.
2. Charred broccolini with lemon.
3. Grilled bread with tomato (pan con tomate).
4. Watermelon, feta and mint salad.

Dessert

1. Grilled peaches with yogurt and honey.
2. Grilled pineapple with cinnamon.
3. S'mores.

Marinades that work

• Chili-lime: lime juice, garlic, chili, cumin, oil.
• Yogurt-spice: yogurt, garlic, lemon, paprika, cumin (great for chicken).
• Soy-ginger: soy sauce, ginger, garlic, honey, sesame oil.
• Herb-lemon: olive oil, lemon, oregano, garlic.

Acidic marinades: 30 minutes to a few hours for chicken and meat; 15–30 minutes for fish.

Plan the cookout

Collect your grilling recipes in a "Summer BBQ" collection in SmartChef AI, scale them for the crowd, and save the marinades you love. See also game day snacks for party bites.

Grill safety

• Keep raw meat separate from cooked food, and use separate tongs and plates.
• Don't reuse marinade from raw meat as a sauce unless you boil it first.
• Keep cold food cold (in a cooler or shaded area) on hot days.
• Discard perishable food left out for more than 1 hour in hot weather.
• Never grill indoors or in enclosed spaces.

Gas vs charcoal

Gas grills heat quickly and are easy to control. Charcoal gives a smokier flavor and higher searing heat but takes 20–30 minutes to be ready. Both work for every recipe here; adjust times to your grill.

Frequently asked questions

What can I grill besides burgers?

Chicken thighs, skewers, fish, halloumi, corn, vegetables and even fruit like peaches and pineapple.

How do I keep food from sticking to the grill?

Preheat, clean and oil the grates, and don't flip too early.

How long should I marinate chicken?

About 2–12 hours for yogurt marinades; 30 minutes to 4 hours for acidic ones.