996 grilling recipes

Grilled chicken breasts brushed with a sweet-tangy glaze of apple jelly, honey, Dijon mustard, and cinnamon for easy weeknight dinner with fall flavors.

Foil-packet chicken breast dinner with corn, green beans, and onions in a Parmesan-garlic seasoning. Easy grill or oven meal with minimal cleanup.

Chicken grilled on skewers in its own marinade that is sure to have your mouth-watering!

Emeril's pastrami sandwich: pastrami simmered in beer and whole-grain mustard, piled on grilled rye with charred onion rings. Ready in 20 minutes, one serious sandwich.

Thick rib eye steaks crusted in brown sugar, rubbed with garlic, and soaked in bourbon overnight. Simple, bold, and packed with sweet-smoky char on the grill.

Garlic-marinated caribou steaks grilled and topped with a buttery green peppercorn and cognac sauce. A refined wild game dinner with French bistro flair.

Ground turkey burgers packed with red bell pepper, scallions, cilantro, cumin, thyme, and paprika, then charcoal-grilled and served on toasted buns. These Cajun-spiced bayou burgers bring big Louisiana flavor to your backyard grill.

Grilled tuna steaks topped with a buttery lemon-caper pan sauce. A fast, elegant seafood dinner with just 7 ingredients and bright Mediterranean flavors.

Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.

Beer marinade for beef with cayenne, horseradish, lemon juice, and olive oil. A Cajun-spiced marinade that doubles as a basting sauce while grilling.

Authentic Polish kielbasa made from scratch with hand-ground pork shoulder, marjoram, mustard seed, and a 1:3 fat-to-lean ratio for sausages that snap and stay juicy on the grill.

Guasacaca is the Venezuelan avocado salsa: chunky avocado, tomato, onion, cilantro, and hot pepper sauce blitzed rough. Served alongside arepas, grilled meats, or tortilla chips.

Bone-in pork chops marinated in soy, sherry and garlic, then grilled hot and fast. Topped with a fresh blueberry-ginger relish spiked with serrano chile, cilantro and lime for a sweet-heat finish.

Guamanian chicken marinated 24 hours in soy sauce, beer, vinegar, and citrus, then grilled over smoking wood chips. Bold island flavors with a tangy, savory bite in every piece.

Filipino pork skewers marinated overnight in soy sauce, lemon juice, and crushed garlic, then grilled or broiled. Only 4 ingredients for a tangy, savory pork barbecue.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.