41 Best Grilled Dinner Ideas

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Chimichurri Steak

Chimichurri sauce is an Argentinian sauce made with fresh chopped herbs, spices, garlic, vinegar and oil. We add lime juice and spicy peppers for an extra kick. While you could make the sauce when the steak is resting, I always make it the night before and store it in the fridge to help the flavors come together.

“Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish.” —Recipe contributor Laureen Pittman, Riverside, California

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Grilled Lime Chicken

I’m always looking for quick and easy dinners my kids will love. Luckily, our readers agree that this one is a family favorite. But while it’s a low-maintenance main, don’t let the chicken marinate in lime juice for more than a few hours. The lime juice tenderizes the meat, which can make its texture soft if it sits too long.

“My family is always delighted when I tell them these grilled chicken breasts are on the menu. Everyone loves the wonderful marinade; I relish the ease of preparation.” —Recipe contributor Lisa Dougherty, Vacaville, California

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Pork Burgers

Skip ground beef for a more exciting option: pork! You’ll really only need the ground meat, egg and bread crumbs, but you can also add fresh spices if you wish. If you’re feeding a crowd, form the ground pork mixture into two-inch patties and make sliders instead.

“We live on a working hog farm and love this savory burger. Everyone will love these burgers—even if your pork comes from the grocery store, not the farm!” —Recipe contributor Dawnita Phillips, Drexel, Missouri

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Steak and Shrimp Kabobs

If you can’t decide between surf or turf, these easy-to-make skewers are the best of both worlds. Add some pineapple for extra sweetness. If you want to up the fancy factor, use other types of steak like ribeye or New York strip steak

“You’ll make any get-together special with these attractive kabobs. Cubes of marinated steak are skewered with shrimp, mushrooms, tomatoes, green peppers and onions, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container.” —Recipe contributor Karen Mergener, St. Croix, Minnesota

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Halibut Fish Tacos

Whether you’re grilling by the beach or just wish you were, this grilled fish recipe hits the spot. Halibut is delicate and might fall apart while it’s cooking, but trust us, these tacos will taste just as good. Explore more of our favorite fish taco recipes to make a build-your-own taco bar.

“I sometimes serve the fish wrapped in lettuce instead of tortillas. Either way, the mango salsa tastes amazing with grilled halibut. This warm-weather favorite is quick, colorful and full of nutrients.” —Recipe contributor Kristin Kossak, Bozeman, Montana

Favorite Grilled Pork Chops Recipe photo by Taste of Home

Favorite Grilled Pork Chops

These aren’t your grandma’s pork chops. If you’re used to seeing them served with gravy and applesauce, give this summery version with Worcestershire sauce, soy sauce, garlic, cayenne pepper and lots of fresh parsley a try. You’ll need to marinate the meat overnight, so start this dish the night before.

“I start preparing this entree the night before I plan to grill it. The fabulous marinade officially convinced my family to eat pork chops.” —Recipe contributor Erica Svejda, Janesville, Wisconsin

Grilled Veggie Pizza Recipe photo by Taste of Home

Grilled Veggie Pizza

Pizza on the grill? It’s quick, easy and so tasty. The secret is a 12-inch store-bought, prebaked pizza crust. Add sauce, cheese and your favorite seasonal veggies, then pop it on the grill for ten minutes.

“I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese.” —Recipe contributor Susan Marshall, Colorado Springs, Colorado

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How to Grill Ribs

If you’ve never cooked baby back ribs, the extra-long cooking time might feel daunting. (Yes, these babies require over an hour on the coals.) But the low and slow cooking technique is hands-off and forgiving, so you can focus your time on cooking some tasty side dishes, like corn on the cob and potato salad.

“I like to marinate racks of ribs before adding my zesty spice rub. Then I grill them to perfection. They always turn out juicy and loaded with flavor.” —Recipe contributor Iola Egle, Bella Vista, Arkansas

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Grilled Chicken Thighs and Drumsticks

This flavor-packed main dish is just as tasty cooked on a charcoal or gas grill, but you’ll need to check the meat more frequently if you’re grilling it over coals. Because the grill will typically run a bit hotter and you can’t control the temperature, the chicken might cook more quickly than it would on a gas grill.

“When Mom makes grilled chicken thighs and drumsticks, this is the way we like it prepared. It’s juicy, has great barbecue flavor and makes a big batch, so it’s perfect for a summer picnic and family reunions.” —Recipe contributor Brenda Beachy, Belvidere, Tennessee

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Chicken Satay

Don’t jump straight to hot dogs and hamburgers at your next barbecue. Try these Thai-inspired skewers instead. Thanks to the marinade—made with coconut milk, brown sugar, coriander, turmeric, cumin, salt and white pepper—this dish is a delight for the taste buds.

“These golden skewered chicken snacks are marinated and grilled, then served with a zesty Thai-style peanut butter sauce.” —Recipe contributor Sue Gronholz, Beaver Dam, Wisconsin

Grilled Chicken Caesar Salad Recipe photo by Taste of Home

Grilled Chicken Caesar Salad

There’s an art to making the perfect salad. When the warm chicken straight off the grill combines with the umami flavor of the anchovies in the homemade Caesar dressing, you’ll be ready to make this dish a weekly favorite.

“Whenever we’re invited to potlucks, I’m always asked to bring a salad because people know it’s one of my specialties. This dish is especially good on summer days when it’s too hot to cook on the stove.” —Recipe contributor Deb Weisberger, Mullet Lake, Michigan

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Stuffed Grilled Chicken

This six-ingredient recipe is the very definition of “quick and easy.” But because the chicken is stuffed, it’s elevated enough to serve at a dinner party. Eat it alongside rice pilaf or pasta dishes for hearty pairings, or go lighter with side salads.

“As a single, working mom with two kids, I look for recipes that are fast and simple. My family loves this one and it gets me out of the kitchen fast.” —Recipe contributor Candi VanMeveren, Lamberton, Minnesota

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Peach-Glazed Ribs

In the summertime, the last thing I want to do is turn on my oven. Luckily, this dish easily comes together with farmers market finds and a few items I usually have in my pantry. The baby back ribs will need to slow cook on the grill for over an hour, but you can use the hands-off time to make a big summer salad packed with seasonal veggies.

“For a fruity alternative to the usual barbecue sauce for ribs, try this slightly spicy recipe at your next picnic. The peaches add just the right touch of sweetness and a lovely color to this special sauce.” —Recipe contributor Sharon Taylor, Columbia, South Carolina

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Tailgate Sausages

You’ve probably had giardiniera before, even if you didn’t know the official name for it. It’s a pickled veggie mixture popularized by Italian-American households, and it adds zip and tang to this sausage sandwich. You can find it in the pickle section of most grocery stores.

“You’ll need just a handful of ingredients to fix these tasty sandwiches. Fully cooked sausages are placed in buns with cheese and topped with giardiniera, then wrapped in foil so they’re easy to transport and a breeze to grill.” —Recipe contributor Matthew Hass, Ellison Bay, Wisconsin

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Grilled Barbecued Salmon

Cooking salmon on the grill isn’t as daunting as it seems. It’s not as flaky as white fish, so it won’t fall apart easily, and the smoky flavor is irresistible. Typically, you won’t have to flip salmon on the grill, but because both sides are brushed with sauce in this recipe, we recommend that you turn it. If you’re using skin-on fillets, start with the skin side up, then flip it over. Or, remove the salmon skin before cooking.

“For a beautiful blend of sweet and spicy, salmon is grilled and basted with barbecue sauce perked up by brown sugar and hints of chili, soy sauce and lime.” —Taste of Home Test Kitchen

Feta Salmon Salad Recipe photo by Taste of Home

Salmon Salad

Your friends will step into your backyard and think they’ve been transported to a fancy al fresco restaurant. Add the grilled salmon to the salad while it is still warm, then drizzle the plate with homemade vinaigrette and fresh lemon juice.

“My son David always ordered the salmon sandwich at a local pub. In trying to replicate it, he came up with this salad. It’s the only recipe he’s ever made, and our entire family thinks it’s superb.” —Recipe contributor Susan Griffiths, Mount Pleasant, South Carolina

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Grilled Shrimp

These easy shrimp skewers are so versatile. Add them to a salad, eat them as an appetizer, put them on a grain bowl or include some sides to make them the main dish. Make extra seasoned butter and try it on grilled scallops or lobster tails too.

“This is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill.” —Recipe contributor Sheryl Shenberger, Albuquerque, New Mexico

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Sausage Squash Kabobs

Sausage and…squash? They might not be as natural as peanut butter and jelly, but I was surprised to discover that this flavor combination is unexpected and delicious. Honey, Dijon mustard and orange zest add extra zip.

“Expect a crowd to gather around the grill when these flavorful kabobs are cooking. The zesty honey-mustard glaze gives a lovely sheen to the sausage and veggies.” —Recipe contributor Lisa Malynn Kent, North Richland Hills, Texas

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Grilled Salmon Steaks

If the idea of making fish on the grill sounds intimidating, push yourself out of your comfort zone and try grilling salmon steaks. They’re thicker and more durable than fillets, so they won’t fall apart or dry out on the grill. If you’re concerned the fish is getting overcooked, use a meat thermometer to check its internal temperature. When it reaches about 145°F, the fish is done.

“This is a terrific way to fix salmon…and it’s so easy to do. The marinade mellows the fish flavor, and the dill sauce is a wonderful complement. I once served this recipe to 12 people from the Pacific Northwest who declared it was the best salmon they’d ever eaten!” —Recipe contributor Deb Essen, Victor, Montana

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Grilled Meat Loaf

This isn’t your mom’s meatloaf. The recipe ingredients are traditional, but once you pop it on the grill, it becomes a fun and exciting new dish to try. Serve it with macaroni salad, preferably outside on the back deck.

“This recipe is the perfect twist on a comforting family favorite. Shape the meat into loaves and “bake” them on a grill. Ketchup brushed over the meat lends a little sweetness to each slice.” —Recipe contributor Catherine Carpenter, Barnesville, Ohio

Margarita Chicken Recipe photo by Taste of Home

Margarita Chicken

Remember that can of frozen margarita mix you’ve had in the freezer since last summer? It’s time to put it to good use in this ridiculously simple six-ingredient chicken recipe. Basting the chicken with marinade throughout the cooking process will keep it extra juicy.

“Marinated in flavors of garlic and lime, this tangy margarita chicken is ready to go whenever the coals are hot! Serve with roasted corn on the cob and lemonade.” —Recipe contributor Kelly Bruneman, Cedar Park, Texas

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Simple Pork Chop Marinade

Fancy doesn’t always mean better. It doesn’t get much simpler or more delicious than this foolproof marinade, which features only brown sugar, soy sauce, garlic and a bit of black pepper. Add a shake of red chili flakes if you like it spicy, or add rice vinegar, sesame oil and grated fresh ginger for a teriyaki twist.

“This marinade is so simple that I use it on all kinds of meat. For a more robust flavor, let the meat marinate in the refrigerator overnight.” —Community Cook Lori Daniels, Beverly, West Virginia

Key West Flank Steak Recipe photo by Taste of Home

Key West Flank Steak

This dish is already bursting with flavor, but for an added zip, don’t forget to add a squeeze of grilled Key lime. One of our readers calls this recipe “perfect for summer,” and we have to agree.

“My husband, Jason, is the cook in our family. This is his recipe, inspired by his Colombian roots and our visits to Key West. Serve with sides of rice and fried plantains.” —Recipe contributor Gretchen Ospina, Columbia Heights, Minnesota

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Bacon-Wrapped Hot Dogs

If you live in Los Angeles, you know these delicious guys as “danger dogs.” But don’t worry, they’re just as easy to cook as they are to eat. For best results, look for one of our favorite bacon brands at the grocery store.

“Here’s a satisfying meal-in-a-bun I take to tailgate parties, cookouts, picnics and more. To transport the stuffed hot dogs, they are wrapped in foil first, then in paper.” —Recipe contributor Peter Halferty, Corpus Christi, Texas

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Foil-Packet Potatoes and Sausage

Whether you’re camping in the woods or just don’t feel like scrubbing pots and pans, foil packet recipes make cooking over a fire so quick and easy. If you can’t ensure even cooking (like at a campground), be sure to use fully cooked smoked sausages, or other cooked sausage varieties like spinach and feta chicken sausage.

“My family enjoys camping and cooking over a fire. These hearty foil-packet meals turn out beautifully over a campfire, on the grill or in the oven at home.” —Recipe contributor Julie Koets, Elkhart, Indiana

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Grilled Lobster Tails

If you’re like me, the thought of making lobster tail at home is nerve-wracking. How do I devein it? How do I know when it’s finished cooking? Luckily, this practically foolproof recipe is here to walk us through it. Give it a try at your next summer dinner party.

“I had never made lobster at home until I tried this convenient and deliciously different grilled recipe. It turned out amazing, and has left me with little reason to ever order lobster at a restaurant again.” —Recipe contributor Katie Rush, Kansas City, Missouri

MARTHA BENOIT FOR TASTE OF HOME

Martha's Fish Tacos

Transport yourself to the beach with this vibrant fish taco recipe, featuring grilled haddock, grilled sweet corn and even grilled tortillas (if you really want to impress). Serve alongside a refreshing watermelon salad…and a big handful of napkins.

“We can’t get enough barbecued fish at our house. This recipe can be made ahead and served cold, or you can eat it hot off the grill. It’s fantastic either way!” —Recipe contributor Martha Benoit, Proctorsville, Vermont

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Huli Huli Chicken

You can thank Honolulu businessman Ernest Morgado for this unique twist on grilled chicken, which is marinated in a mixture of ginger, garlic, brown sugar, ketchup, soy sauce and sherry. Huli is the Hawaiian word for “turn,” which references how many times the chicken is turned while it’s grilled.

“I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means “turn” in Hawaiian. This sweet and savory glaze is fantastic on pork chops too. —Recipe contributor Sharon Boling, San Diego, California

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Big John's Chili-Rubbed Ribs

If you’ve ever had dreams of opening up a barbecue joint, making this recipe is the next best thing. Our readers say the spice rub is just as delicious on spare ribs, which are usually less expensive and tend to have more meat.

“When my family thinks of summer grilling, it’s ribs all the way. Our Asian-inspired recipe is a welcome change from the usual barbecue-sauce versions.” —Recipe contributor Ginger Sullivan, Cutler Bay, Florida

Pesto Corn Salad with Shrimp Recipe photo by Taste of Home

Pesto Corn Salad with Shrimp

Show off your farmers market haul—and your cooking prowess—with this summery salad that showcases in-season veggies. To make the dish vegetarian, swap the shrimp for veggie kabobs or grilled tofu.

“This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice.” —Recipe contributor Deena Bowen, Chico, California

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Grilled Chicken Ranch Burgers

Chances are, you’ve eaten ground beef burgers at least once since summer began. Spice things up with grilled chicken ranch burgers, which are still leaner than beef burgers, but bring in a whole new depth of flavor. Serve with sliced avocado and, of course, extra ranch sauce.

“This is one of the most fantastic, flavorful burgers I’ve ever made. Ranch is a favorite in dips and dressings, and believe me, it doesn’t disappoint in these burgers, either!” —Recipe contributor Kari Shifflett, Lake Mills, Iowa

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Korean Short Ribs

If you’ve ever cooked beef short ribs on the grill, you can easily master this recipe. The secret is in the marinade, which uses soy sauce, brown sugar, mirin, sesame oil, onion, garlic, ginger and one secret ingredient: Asian pear. The pear contains calpain, an enzyme that helps tenderize the meat.

“These Korean short ribs are cut across the bone lengthwise or flanken-style. The ginger gives the sweet and savory marinade a nice freshness.” —Taste of Home Test Kitchen

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Chicken and Zucchini Foil Packs

While the prep work doesn’t require much skill beyond chopping and sauteing veggies, you will need about 45 minutes to get the ingredients ready before you start cooking. Save this recipe for a relaxed summer weekend night.

“I enjoy foil-wrapped dinners cooked on the grill because there are no pots or pans to wash. You can try this with most fresh vegetables you have on hand.” —Recipe contributor Dianna Smith, Newport, Tennessee

LAUREN HABERMEHL FOR TASTE OF HOME

Grilled Pork Tenderloin

It’s easy to get stuck in a chicken and ground beef rut. Tonight, give pork tenderloin a chance. It’s just as easy to cook as chicken, but with a juicy and tender new flavor the whole family will devour. To shake things up, try a tropical-inspired marinade with pineapple, orange juice and spices.

“We do a lot of grilling during the summer months, and this recipe is one my family asks for again and again.” —Recipe contributor Betsy Carrington, Lawrenceburg, Tennessee

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Chicken with Peach-Avocado Salsa

Jazz up chicken breasts with this summery twist, featuring peaches, avocado, red pepper and lime juice. If you’re not a spicy food fan, simply omit the hot pepper sauce.

“This super fresh dinner is pure summer—juicy peaches, creamy avocado, grilled chicken and a kick of hot sauce and lime. To get it on the table even quicker, make the salsa ahead. —Shannon Norris, Cudahy, Wisconsin

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Banh Mi Baby Back Ribs

Get the tang and crunch of a banh mi sandwich on your grill this season. The recipe calls for some quick pickling, so get the rice vinegar ready for the carrots, daikon radish and green onions. Our readers call this dish a “must-try.”

“We love both banh mi and ribs. This creative entree has all the flavors of the beloved Vietnamese sandwich–sans bread. Sprinkle the pork with roasted peanuts and sesame seeds, in addition to the other garnishes, for a fun crunch.” —Recipe contributor Bonnie Geavaras-Bootz, Chandler, Arizona

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Steak and Potato Foil Packs

Bookmark this recipe for a night you feel fancy, but lazy. You’ll feast on hearty steak and potatoes, but you won’t do a single dish! If you’re too exhausted to even fire up the grill, you can pop these in a 400°F oven for 20 to 25 minutes instead.

“As a park ranger, I’ve cooked a lot of meals outdoors. I often assemble foil packs and toss them into my backpack with some ice. Then when I set up camp, it’s easy to cook them over a campfire. If I’m at home, I use my grill, and the food is just as good.” —Recipe contributor Ralph Jones, San Diego, California

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Grilled Salmon

Once you’ve mastered these basic grilled salmon fillets, get fancy with different seasonings. This week, sprinkle on a little fresh oregano and thyme. Next week, add ginger and slather the fish with cucumber lime sauce. The possibilities are endless!

“The grill is a perfect cooking method for salmon. The smokiness is a subtle way to amp up salmon’s mild flavor, and the high heat creates a delicious charred finish.” —Recipe contributor Lindsay Mattison, Hillsboro, Oregon

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Vietnamese Pork Chops

Pork is a delicious staple of Vietnamese cooking, and after trying these fragrant pork chops, it’s easy to see why. If you can’t find lemongrass at your local supermarket, try the farmers market or an international grocery store.

“Serve these tender Vietnamese pork chops with rice and sliced cucumbers. In addition to grilling or broiling, they can also be cooked in a skillet.” —Taste of Home Test Kitchen

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Grilled Pork Chops with Spicy Fennel Relish

Good news: The flavorful dipping sauce will last in the fridge for up to a week, so make a double batch and try it again with chicken or fish. Serve with jasmine rice and crunchy veggies, like sliced cucumber and carrot sticks.

“Pork chops are great for grilling! If you have time, marinate the pork chops for several hours or overnight before grilling for even more flavor. You could also add lemon juice and zest to the marinade to add a bright citrus note to the pork.” —Recipe contributor Gilda Lester, Millsboro, Delaware

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Greek Lemon Chicken

Transport yourself to the Greek Isles with this bright and citrusy main that’s also really good for you. With only 359 calories and 30g of protein per serving, it’s time to add this Mediterranean diet dish into your weekly rotation.

“This grilled Greek lemon chicken is so easy to make yet so full of flavor! The lemon and oregano flavors shine in this simple dish. It pairs perfectly with some roasted vegetables or a side salad.” —Recipe contributor Courtney Stultz, Weir, Kansas

Grilled Dinner Ideas FAQ

What can you serve at a barbecue besides hamburgers?

Hamburgers are a trusty cookout staple, but there are so many other foods to explore when it comes to barbecue menu ideas. While the grill heats up, prepare a plate of appetizers and flavorful salads for guests to snack on like Greek salad, broccoli slaw and marinated tomatoes.

For the main course, try tuna teriyaki kebabs, grilled pork chops or grilled cauliflower wedges. And don’t forget dessert: You can cook peach bread pudding, grilled honey-balsamic glazed fruit or banana butter pecan kabobs right on the grill.

What is the easiest meat to grill?

Once you’ve gotten comfortable cooking burgers and hot dogs over the coals, chicken is the easiest meat to grill. Boneless, skinless chicken breasts cook quickly and evenly over high heat, while bone-in chicken thighs can be cooked on either low or high heat. Because they have a higher fat content, chicken thighs are exceptionally flavorful. Leaving the skin on will keep the meat juicy and tender.

What kind of side do you serve with a grilled dinner?

Why grill the meat, then go inside to cook the rest of the meal in the kitchen? Just toss corn on the cob, mushroom kabobs and spicy eggplant on the already-hot grill while cooking the main dish or right afterwards. Since most veggies cook quickly over high heat, your family will be ready to eat in a flash.