664 barbecued recipes

Grilled tuna steaks with citrus shallot vinaigrette featuring blanched lemon and lime peel, rice vinegar, shallots, and a touch of red pepper flakes. A quick 30-minute summer seafood dinner with a bright, restaurant-style finish.

Hamburgers au poivre take the French steak au poivre treatment and apply it to ground beef patties: black pepper-crusted burgers seared hard, served on a toasted bun with a red wine, Dijon, green peppercorn, and tarragon cream sauce.

Easy grilled salmon over a bed of lemon-dressed radicchio, finished with a fresh raw tomato sauce. A light, fast, summery main where bitter greens and bright tomato cut the richness of the fish.

A smoky chili-cumin dry rub with brown sugar and garlic coats both grilled pork tenderloin and chicken breasts, sliced onto one platter with a bright orange-pineapple sauce. A make-ahead crowd-pleaser.

Grilled chicken breasts marinated in lime and cilantro, topped with a zesty cilantro-lime compound butter spiked with shallot and cayenne. Grill or broil to juicy perfection.

Enchiladas Nortenas with Grilled Chicken and Queso Quesadilla recipe

Spiced hamburgers with chili powder, cumin, and cracked black pepper seared in cast iron, served with a shallot red wine pan sauce. Restaurant-style burgers at home.

Sumatran grilled snapper finished in a coconut-turmeric curry with galangal, lemongrass, and wilted greens. A fragrant Indonesian fish simmer ready in 35 minutes.

Otak otak: Southeast Asian fish mousse with a lemongrass-galangal-chili spice paste and coconut milk, wrapped in banana leaves and grilled. Each packet holds a shrimp inside a fragrant, spiced fish paste.

Grilled chicken marinated in gin, lemon juice, lemon zest, and fresh oregano. The juniper botanicals in the gin add a piney, herbal depth to the marinade.

Lemon & Garlic Broiled or Grilled Chicken Breasts recipe

Wisconsin-style butterburgers with cottage cheese mixed into the patties and cooked in a generous pool of melted butter. Buns dipped in the pan drippings and broiled.

Cognac-rubbed grilled salmon cured overnight with lemon zest, fresh thyme, brown sugar, and shallots. A semi-cured fillet that grills in just 6 minutes.

Grilled chicken breasts with a silky French tarragon-Dijon butter sauce. Marinate in lemon and oil, grill until charred, then drizzle with buttery wine reduction spiked with mustard.

Boldly spiced grilled sirloin rubbed with black pepper, caraway, turmeric, and cardamom. Indian-inspired steak for adventurous grill masters.

Grilled chicken breast brushed with a three-ingredient picante sauce, Dijon mustard, and brown sugar glaze. Pounded thin for fast, even cooking on the grill.