22 Bold Grill Recipes to Max Out Summer Flavor

Your summer called. It said your grill game is basic.

No cap.

You’ve been rolling with those sad, frozen patties and that one bottle of BBQ sauce from three years ago.

It’s time for an intervention. A full-on flavor glow up.

This isn’t just a list of recipes. This is your official notice that the bar has been raised.

These are the main character meals, the viral-worthy dishes, the “how did you even make that?” flexes that will define your summer.

If you’re ready to leave basic behind, keep scrolling. Your reputation depends on it.

1. The ‘Butter-Basted’ Burger That Changes Everything

A burger with an insanely flavorful, perfect crust, thanks to a final baste of melted butter on the grill.

• Ingredients:
  • 1.5 lbs 80/20 ground chuck
  • 4 brioche buns
  • 4 slices American cheese
  • 2 tbsp melted butter
  • Coarse salt
  • Coarse black pepper
• Instructions:
  1. Form four thick patties, pressing a dimple in the center. Season with salt and pepper.
  2. Set up a hot two-zone fire. Grill on the direct side for 2-3 minutes.
  3. Flip the patties and immediately brush the cooked side with melted butter.
  4. Grill for another 2-3 minutes. Add cheese in the last minute and close the lid to melt.
  5. Toast the buns, then let the burgers rest for 5 minutes before serving.

2. The Viral Spatchcock Chicken

A whole chicken grilled flat for incredibly even cooking, juicy meat, and wall-to-wall crispy skin.

• Ingredients:
  • 1 whole chicken
  • 2 tbsp olive oil
  • 1 lemon (zest and juice)
  • 4 cloves minced garlic
  • 1 tbsp fresh rosemary (chopped)
  • 1 tbsp fresh thyme (chopped)
  • Salt
  • Pepper
• Instructions:
  1. Cut out the chicken’s backbone and press it flat. Pat the skin completely dry.
  2. Mix olive oil, lemon zest/juice, garlic, and herbs into a paste. Rub it all over the chicken.
  3. Set up a medium two-zone fire. Cook the chicken skin-side up on the indirect side for 40-50 minutes, until the thigh reaches 155°F.
  4. Move skin-side down to the direct side for 2-4 minutes to crisp the skin.
  5. Remove from grill when the thigh hits 165°F. Rest for 10-15 minutes.

3. The Steak That Ruins Restaurants For You

A thick-cut steak cooked with the reverse sear method for a perfect edge-to-edge medium-rare and a phenomenal crust.

• Ingredients:
  • 1 thick-cut (1.5-2 inch) ribeye or NY strip steak
  • Coarse salt
  • Coarse black pepper
  • 1 tbsp high-smoke-point oil
• Instructions:
  1. Season the steak generously with salt and pepper.
  2. Set up a two-zone fire. Cook the steak on the indirect side until the internal temperature reaches 115°F.
  3. Remove the steak and get the coals as hot as possible.
  4. Lightly oil the steak and sear on the direct side for 60-90 seconds per side until a deep brown crust forms.
  5. Rest for 10 minutes before slicing.

4. Dino-Sized Beef Ribs

Giant, tender beef plate ribs smoked low-and-slow for a rich, beefy flavor and an impressive dark bark.

• Ingredients:
  • 1 rack of beef plate ribs
  • Coarse black pepper (2 parts)
  • Kosher salt (1 part)
  • Garlic powder
  • Oak or hickory wood chunk (for smoke)
• Instructions:
  1. Set the grill for low indirect heat (250-275°F).
  2. Season the ribs generously with the salt, pepper, and garlic powder mix.
  3. Place on the indirect side and cook for 5-7 hours, until a thermometer probe glides into the meat with no resistance.
  4. Let the ribs rest for at least 30 minutes before slicing.

5. Next-Level Smoked Chicken Wings

Smoked first for deep flavor then crisped up, these wings are incredibly crunchy without any frying.

• Ingredients:
  • 3 lbs chicken wings
  • 1 tbsp baking powder (not soda)
  • 3 tbsp of your favorite dry rub
  • Apple or cherry wood chunk (for smoke)
• Instructions:
  1. Pat wings completely dry. In a large bowl, toss wings first with baking powder, then with the dry rub until evenly coated.
  2. Set the grill for indirect heat around 350-400°F.
  3. Arrange wings in a single layer on the indirect side.
  4. Cook for 40-50 minutes, flipping once, until golden brown and crispy.

6. Ultimate Carne Asada Street Tacos

Tender steak marinated in a bright citrus mixture, grilled hot and fast, and served in warm corn tortillas.

• Ingredients:
  • 2 lbs skirt or flank steak
  • Juice of 2 oranges
  • Juice of 2 limes
  • 1 bunch cilantro
  • 4 cloves minced garlic
  • 1 sliced jalapeño
  • Corn tortillas
  • Diced onion (for serving)
• Instructions:
  1. Marinate the steak in the citrus, cilantro, garlic, and jalapeño mixture for at least 4 hours.
  2. Grill the steak over high direct heat for 3-5 minutes per side for a good char.
  3. Let the steak rest for 10 minutes, then chop it into small pieces.
  4. Warm tortillas on the grill and serve topped with the steak, onion, and cilantro.

7. Spicy Gochujang Chicken Skewers

A sweet, spicy, and savory Korean-inspired skewer with a beautifully caramelized glaze.

• Ingredients:
  • 2 lbs boneless, skinless chicken thighs (cubed)
  • For the Marinade:
    • 1/2 cup gochujang
    • 1/4 cup soy sauce
    • 2 tbsp honey
    • 1 tbsp sesame oil
    • 1 tbsp grated ginger
    • 3 cloves minced garlic
• Instructions:
  1. Whisk marinade ingredients together. Add chicken and marinate for at least 1 hour.
  2. Thread the chicken onto soaked wooden skewers.
  3. Grill over medium-high direct heat, turning often, for 8-10 minutes until cooked through and glazed. Watch closely to prevent burning.

8. Grilled Jerk Chicken

Authentic Caribbean flavor from a fiery scotch bonnet and allspice marinade, made even better with the smoke of the grill.

• Ingredients:
  • 4 lbs chicken pieces (legs/thighs)
  • For the Marinade:
    • 1 bunch scallions
    • 2-3 scotch bonnet peppers
    • Handful of fresh thyme
    • 2 tbsp ground allspice
    • 1 tbsp grated ginger
    • 1/4 cup soy sauce
• Instructions:
  1. Blend all marinade ingredients into a paste. Coat the chicken and marinate for at least 4 hours (preferably overnight).
  2. Set up a two-zone fire. Sear the chicken on the direct side to get color.
  3. Move to the indirect side to finish cooking through, about 30-40 minutes, until the internal temperature reaches 165°F.

9. Grilled Lamb Chops with Mint Chimichurri

Quick-cooking lamb chops paired with a fresh, zesty mint and parsley sauce that cuts through the richness of the meat.

• Ingredients:
  • 8 lamb loin chops
  • Olive oil
  • Salt & pepper
  • For the Chimichurri:
    • 1 bunch fresh mint
    • 1 bunch fresh parsley
    • 3 cloves garlic
    • 1/4 cup apple cider vinegar
    • 1/2 cup olive oil
    • Pinch of red pepper flakes
• Instructions:
  1. Pulse all chimichurri ingredients in a food processor.
  2. Season the lamb chops with salt and pepper.
  3. Grill over high direct heat for 2-3 minutes per side for medium-rare.
  4. Rest chops for 5 minutes, then serve with the chimichurri.

10. Blackened Fish Sandwiches with Spicy Mayo

A New Orleans-style sandwich featuring a fish fillet with an intensely flavorful, dark spice crust.

• Ingredients:
  • 4 firm white fish fillets (mahi-mahi/cod)
  • 4 brioche buns
  • For the Spice Mix: Smoked paprika, cayenne, garlic powder, onion powder, dried thyme
  • For the Spicy Mayo:
    • 1/2 cup mayonnaise
    • 2 tbsp sriracha
    • Juice of 1 lime
• Instructions:
  1. Mix the spicy mayo ingredients and set aside.
  2. Coat the fish fillets generously in the spice mix.
  3. Sear on a very hot, oiled grill grate or cast-iron skillet for 3-4 minutes per side until cooked through.
  4. Serve on a toasted bun with lettuce, tomato, and the spicy mayo.

11. Elote (Mexican Street Corn) 2.0

Grilled corn on the cob slathered in a creamy, cheesy, and spiced-up coating.

• Ingredients:
  • 6-8 ears of fresh corn
  • Mayonnaise
  • Crumbled cotija or feta cheese
  • Chili powder
  • Fresh cilantro
  • Lime wedges
• Instructions:
  1. Grill the corn over direct heat, turning, for 15-20 minutes until tender and charred.
  2. While hot, slather the corn with a thin layer of mayo.
  3. Roll the corn in the crumbled cheese.
  4. Sprinkle with chili powder and cilantro, and serve with a lime wedge.

12. Miso-Glazed Eggplant

A savory and sweet vegetarian dish where eggplant becomes tender and intensely flavorful from a Japanese-style glaze.

• Ingredients:
  • 2-3 Japanese eggplants
  • For the Glaze:
    • 1/4 cup white miso paste
    • 2 tbsp mirin
    • 1 tbsp soy sauce
    • 1 tbsp honey
• Instructions:
  1. Slice the eggplants in half lengthwise and score the flesh in a diamond pattern.
  2. Whisk the glaze ingredients together.
  3. Grill eggplants flesh-side down for a few minutes. Flip and brush the glaze onto the scored side.
  4. Continue to grill and glaze until the eggplant is tender and caramelized.

13. Grilled Halloumi with Watermelon and Mint

A refreshing salad where salty, firm grilled cheese contrasts beautifully with sweet, juicy watermelon.

• Ingredients:
  • 1 block of halloumi cheese
  • Thick slices of seedless watermelon
  • Fresh mint
  • Balsamic glaze
• Instructions:
  1. Slice the halloumi into 1/2-inch thick planks.
  2. Grill the halloumi over direct heat for 2-3 minutes per side, until grill marks appear.
  3. Cube the grilled halloumi and fresh watermelon.
  4. Toss together in a bowl with fresh mint leaves and a drizzle of balsamic glaze.

14. Grilled Caesar Salad

Grilling romaine hearts gives them a smoky char and a tender-crisp texture that elevates the classic salad.

• Ingredients:
  • 2 heads of romaine lettuce
  • Olive oil
  • Caesar dressing
  • Shaved Parmesan-style cheese
  • Croutons
• Instructions:
  1. Slice romaine heads in half lengthwise, keeping the root intact.
  2. Brush the cut sides with olive oil, salt, and pepper.
  3. Place cut-side down on a hot grill over direct heat for 60-90 seconds until lightly charred.
  4. Remove, chop roughly, and toss with dressing and toppings.

15. Grilled Portobello Mushroom “Steaks”

Large mushroom caps marinated in a savory mixture and grilled until they are juicy and have a satisfying “meaty” texture.

• Ingredients:
  • 4 large portobello mushroom caps
  • For the Marinade:
    • 1/4 cup balsamic vinegar
    • 1/4 cup soy sauce
    • 2 tbsp olive oil
    • 2 cloves minced garlic
    • 1 tsp dried thyme
• Instructions:
  1. Wipe the mushrooms clean. Marinate them for at least 30 minutes.
  2. Grill over medium heat for 5-7 minutes per side, basting with extra marinade, until tender.

16. The Perfect Grilled Pizza

A pizza with a crispy, smoky, and slightly chewy crust that you can only get from cooking it directly on the grill.

• Ingredients:
  • 1 lb pizza dough
  • Olive oil
  • Pizza sauce
  • Shredded mozzarella cheese
  • Your choice of toppings
• Instructions:
  1. Set up a two-zone fire. Stretch the dough and brush one side with olive oil.
  2. Place oil-side down on the direct side for 1-2 minutes until firm.
  3. Flip the crust onto the indirect side. Quickly add sauce and toppings to the cooked side.
  4. Close the lid and cook for 3-5 minutes, until the cheese is melted.

17. Tandoori-Style Chicken Skewers

Incredibly tender and flavorful chicken thanks to a spiced yogurt marinade that gives it an iconic taste and color.

• Ingredients:
  • 2 lbs boneless, skinless chicken thighs (cubed)
  • For the Marinade:
    • 1 cup plain yogurt
    • Juice of 1 lemon
    • 2 tbsp grated ginger
    • 4 cloves minced garlic
    • 2 tbsp garam masala
    • 1 tsp turmeric
    • 1 tsp cayenne
• Instructions:
  1. Mix all marinade ingredients. Add chicken and marinate for at least 6 hours.
  2. Thread the chicken onto soaked wooden skewers.
  3. Grill over medium-high direct heat, turning, for 10-12 minutes until cooked through.

18. Grilled Philly Cheesesteaks

The classic sandwich gets a smoky upgrade. A cast-iron skillet on the grill is the key to success.

• Ingredients:
  • 1.5 lbs thinly sliced ribeye steak
  • 1 large onion, sliced
  • 1 green bell pepper, sliced
  • Sliced provolone cheese
  • 4 hoagie rolls
• Instructions:
  1. Heat a cast-iron skillet on the grill over direct heat. Sauté onions and peppers until soft.
  2. Push veggies to the side, add the steak and cook for 1-2 minutes until browned.
  3. Mix everything, divide into four portions, and top with cheese. Close lid to melt.
  4. Serve in toasted hoagie rolls.

19. Spicy Lime Shrimp Skewers

A quick and zesty meal or appetizer that cooks in minutes on a hot grill.

• Ingredients:
  • 2 lbs large shrimp
  • 1/4 cup olive oil
  • Zest and juice of 2 limes
  • 3 cloves garlic, minced
  • Chopped cilantro
  • 1 tsp red pepper flakes
• Instructions:
  1. Toss shrimp in all other ingredients and marinate for only 15-20 minutes.
  2. Thread onto skewers.
  3. Grill over high direct heat for 1-2 minutes per side, until pink and opaque.

20. Grilled Salmon with Avocado Salsa

Crispy-skinned salmon topped with a fresh, creamy avocado salsa for a healthy and elegant meal.

• Ingredients:
  • 4 salmon fillets (skin on)
  • For the Salsa:
    • 2 avocados, diced
    • 1/2 red onion, diced
    • 1 jalapeño, chopped
    • Chopped cilantro
    • Juice of 1 lime
• Instructions:
  1. Gently mix all salsa ingredients and set aside.
  2. Season the salmon fillets. Grill them skin-side down over medium-high heat for 4-6 minutes until the skin is crispy.
  3. Flip and cook for another 2-4 minutes to your desired doneness.
  4. Top with the avocado salsa before serving.

21. Grilled Peaches with Vanilla Ice Cream

A simple yet sublime dessert where grilling caramelizes the peaches’ natural sugars, making them tender and warm.

• Ingredients:
  • 4 ripe but firm peaches
  • 2 tbsp melted butter
  • Pinch of cinnamon
  • Vanilla ice cream
• Instructions:
  1. Slice peaches in half and remove the pit.
  2. Brush the cut sides with a mixture of melted butter and cinnamon.
  3. Grill cut-side down over medium heat for 3-4 minutes until grill marks appear.
  4. Serve immediately with a scoop of vanilla ice cream.

22. Grilled Pineapple with a Spiced Caramel Glaze

Grilling pineapple enhances its sweetness, which is then amplified by a warm, sticky, spiced glaze.

• Ingredients:
  • 1 fresh pineapple, cut into spears or rings
  • For the Glaze:
    • 1/4 cup melted butter
    • 1/2 cup brown sugar
    • 1 tsp cinnamon
    • A splash of pineapple juice
• Instructions:
  1. Grill the pineapple on direct heat for a few minutes per side to get grill marks.
  2. Gently heat the glaze ingredients in a pot on the side of the grill.
  3. Brush the glaze onto the pineapple during the last few minutes of cooking, allowing it to caramelize.