27 Summer Recipes That Make Us Want to Fire Up the Grill
27 Summer Recipes That Make Us
Want to Fire
Up the Grill
Sure, we use our indoor grill pans year-round, but that doesn’t compete with the summer vibe that happens when you’re outside, cooking over an actual fire. These are our all-time favorite recipes and new favorite grill.
THE GRILL
If you’re used to gas grilling, cooking over an open fire takes a minute to get used to, but it is so worth it. That consistently intense heat cooks truly succulent food and lends some deep smokiness to meat and vegetables alike. This portable grill is a great starter option since it doubles as a firepit on cool evenings when grilling isn’t on the menu but getting cozy is. When you are cooking, play around with the grill grate position—it attaches to a pole so you can adjust how close or far it sits from the fire. If the grate is farther away, it means slower, longer cooking. Closer to the flames is for hot and fast cooking. Or do a combination: Get some char on your food first, then adjust and move the grate up for gentler heat and steady exposure to smoke for flavor.
MARINADES AND RUBS
The easiest way to make a big flavor impact in your food.
Tamari and Ginger Marinade
For yakitori-style skewers with vegetables, chicken, or fish. It’s also easy to toss with noodles and veggies for a quick weeknight dinner situation.
Lemon, Garlic, and Chili Marinade
Our version of that classic Wishbone Italian dressing marinade trick. It’s garlicky and tangy with just a hint of spice. Use it for chicken, fish, and veggies.
Chipotle Marinade
You could slather this marinade on just about anything: chicken breasts, pork shoulders, corn, summer squash, etc. If you happen to have any left over, add it to a sofrito when making chili or tortilla soup.
Ginger Turmeric Spice Blend
Use this versatile blend on chicken or shrimp or as a base for soups and curries. Or toss it with vegetables before roasting or grilling.
Fajita Spice Blend
Add this spiced mix to ground meat for tacos, to chicken or shrimp for fajitas, or to onions, garlic, and canned tomatoes for a quick enchilada sauce.
Togarashi Spice Blend
Our version of the traditional seven-ingredient Japanese spice blend, this savory and spicy condiment is delicious sprinkled over soups and udon noodles, grilled meats and fish, popcorn, and avocado toast.
MAIN EVENTS
We love a hot dog as much as the next person, but sometimes you want something a little more exciting.
Coffee-Rubbed Baby Back Ribs
Baby back ribs get rubbed in a super savory, smoky, coffee-spiked mix before slow-roasting until tender. Finish them under the broiler or on the grill for that nice bit of char.
Grilled Mahi-Mahi with Papaya Relish
We love grilled fish with a bright, tropical fruit relish.
Grilled Sweet Potatoes
By steaming the sweet potatoes first, you get an incredibly moist and creamy texture. A few subsequent minutes on a hot grill allows for some of the natural sweetness to caramelize and gives a slight bit of char for balance.
Grilled Cauliflower Steaks
Cauliflower steaks are hearty, with an assertive savory flavor and a satisfying texture. Slather with our Tamarind BBQ Sauce and serve with rice, beans, and mango salsa.
Grilled Cabbage
The otherwise humble cabbage becomes sweet and earthy on the grill. The outer leaves really get charred, while the inner leaves delicately steam, becoming infused with smoky flavor.
Mexican-Spiced Steaks with Cilantro Chimichurri and Chayote Squash Salad
Steak is delicious, but the cilantro chimichurri is the real star here.
Jicama Shrimp Tacos
Savory grilled shrimp and refreshing jicama make a fantastic taco combo.
GRILLED SALADS AND SIDES
Why stop at mains? Char and smoke add a ton to veggie dishes, too.
Grilled Zucchini with Mint and Red Chili
It’s best to let the flavor of the zucchini develop slowly on a not-too-hot grill, lending a wonderful, almost-fried flavor.
Grilled Spring Onions with Romesco
You’ll be glad to have extra romesco for spreading on sandwiches or dolloping onto grain bowls.
Grilled Corn Salad
Take advantage of sweet summer corn. This recipe balances its sweetness with smoky poblano and spicy jalapeño peppers, plus tangy lime juice.
Grilled Kale with Chickpeas and Pickled Onions
Grilling the kale first adds texture and smokiness. Chickpeas give some heft. And pickled onions bring some nice acidity.
SAUCES THAT GO WITH EVERYTHING
A fresh, bright sauce balances the charred and smoky flavors of grilled foods. Slather these sauces on just about anything that comes off the grill.
Tamarind BBQ Sauce
A little sweet, with warmth from the allspice, heat from the chilies, and an addictive tang from the tamarind. We eat it over grilled vegetables served with rice, beans, or plantains, or over grilled chicken with crunchy slaw on a toasted bun.
Bulgogi-Style BBQ Sauce
Add some umami to whatever you’re barbecuing with this Korean-inspired sauce. It’s great on grilled meats, but we especially love the salty tang of this sauce on grilled Japanese sweet potatoes.
Spicy Miso Sauce
This versatile sauce is also great with roasted duck or chicken or spread on top of a salmon or tuna burger.
