445 grilled recipes

Skewered shrimp with Caribbean seasoning grilled over embers, plated on razor-thin sugar cane and drizzled with a bright mango, lime and molasses salsa.

Eggplant, tomato, and red pepper sauce simmered with garlic, tomato paste, and honey. A versatile, low-fat sauce for pasta, grilled fish, or chicken.

Honey barbecue chicken breasts oven-baked in a homemade tomato-honey sauce with cider vinegar, Worcestershire, and paprika. A no-grill weeknight BBQ supper.

Cajun-style grilled pork chops rubbed with a triple-pepper spice blend of white, red, and black pepper plus onion powder. Just 6 ingredients for bold, smoky flavor.

Sweet-tangy peach chutney with shallots, golden raisins, ginger, and cinnamon simmered in cider vinegar and brown sugar. Makes 3 cups of versatile condiment for grilled meats, cheese boards, or fish.

Grilled chicken basted in a tangy limeade, soy sauce, and curry glaze with coriander and ginger. East African-inspired flavors that'll own your next cookout.

Three-ingredient pineapple rum sauce with fresh chopped pineapple, brown sugar, and rum. No cooking required. Spoon over ice cream, pound cake, or grilled meat.

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.

Roasted red pepper sauce with charred peppers, sweet roasted garlic and fresh basil. Three-ingredient pantry sauce that elevates pasta, pizza, sandwiches and grilled meats.

Twice cooked herbed duck quarters slow-roasted to render the fat, then grilled over charcoal for crisp, smoky skin. Herb-rubbed, crackling, and impossibly juicy.

Sheftalia are traditional Cypriot barbequed sausages: ground pork and veal seasoned with onion and parsley, wrapped in caul fat, and grilled over charcoal until the caul melts into the meat.

Florida fruit salsa with fresh mango, pineapple, peaches, dates, and hot salsa blended with cilantro and garlic. A sweet-heat condiment for grilled fish, chicken, or pork.

Butterflied leg of lamb marinated 12 hours in honey, orange juice, Pinot Noir, soy sauce, and garlic, then grilled until pink inside. Bold, sweet-savory marinade.

Panzanella panini presses fresh tomato, basil, and mozzarella with a splash of balsamic into a crisp, golden grilled sandwich. A warm, melty take on the classic Italian bread-and-tomato flavors.

Grilled salmon steaks glazed with a quick homemade teriyaki of soy, brown sugar, garlic, and sesame, brushed on for sticky caramelized edges. Easily made gluten-free with tamari.

Serve this tangy lemon yogurt dill sauce with grilled chicken or salmon. It also goes well with steamed vegetables, such as green beans, carrots, or broccoli.