143 charly recipes

Grilled beef tenderloin marinated in red wine and cracked peppercorns, served alongside charred vegetable kabobs. Backyard grill dinner with a bold steakhouse-style pepper crust.

Grilled Alaska salmon with an Asian-style marinade of soy sauce, balsamic, ginger, garlic, brown sugar and sesame. Sweet-savory backyard salmon with charred edges.

Thai Makhua Phao Song Kruang: flame-charred eggplant topped with a savory stir-fried pork and prawn mixture seasoned with fish sauce, fermented soybeans, and garlic. Authentic smoky Thai eggplant dish.

Charred flatbread topped with creamy ricotta, juicy tomatoes, fresh basil, and roasted garlic oil. Grill it in 10 minutes for the smokiest summer appetizer.

Quick flame-toasted whole wheat tortillas with charred spots and puffy steam pockets, brushed with butter for fresh-from-the-comal flavor in minutes.

Grilled Mediterranean vegetable salad with smoky eggplant, charred peppers, potatoes, and olives tossed in garlicky red wine vinaigrette for a make-ahead summer side.

Marinated chicken thighs grilled over wood or charcoal, served with papaya-tomatillo salsa and julienned jicama. Bold Yucatan flavors with a smoky, charred finish.

Greek souvlaki with lamb or veal marinated overnight in white wine, olive oil, oregano, and garlic. Broiled on skewers for charred, tender meat cubes.

Broiled chicken breasts marinated in lemon juice, olive oil, garlic, and fresh oregano, then basted with herbed lemon butter. Mediterranean flavors with a golden, charred finish.

Oven-roasted char siu pork tenderloin marinated in soy sauce, honey, red wine, and warm cinnamon. Basted until gloriously sticky and sliced on the diagonal.

French lamb brochettes grilled with rosemary, tarragon, and parsley. Cubed leg of lamb and onion skewered and charred over hot coals. Simple, elegant, and smoky.

Korean-style grilled short ribs marinated in soy sauce, sesame oil, brown sugar, garlic, ginger, and crushed red pepper. Charred and caramelized over medium coals.

Shashlik lamb kebabs marinated overnight in olive oil and chopped onions, then broiled until charred and tender. A simple Central Asian skewer recipe with just five ingredients and bold results.

Garlic-crusted grilled chicken marinated in crushed peppercorns, fresh coriander, and lime juice. A bold, herb-packed bird with crispy charred skin ready in 30 minutes.

Baingan Bharta is fire-roasted Indian eggplant charred over an open flame until completely blackened, then mashed and cooked with cumin, tomatoes, garlic, and garam masala.

Grilled chicken pieces brushed with a glossy sesame-soy sauce alongside charred bell peppers and zucchini. Includes both direct and indirect grilling methods for any setup.