581 grilling recipes

Beans with rare steak and pesto: grilled steak sliced rare over mashed cannellini beans with fresh basil-parsley pesto. A Tuscan-style dinner that's lean, protein-heavy, and deeply savory.

Spiced ground lamb grills into crispy-edged slabs perfect for slicing thin and stuffing into warm pita with yogurt and fresh salad. This 15-minute doner kebab brings street food flavor to your kitchen.

Grilled chicken breast crowned with a bright anjou pear relish bursting with radish crunch, fresh tarragon, and toasted almonds. A tangy balsamic-lemon sauce ties it all together in under 45 minutes.

Fresh mango salsa with jalapeno, cilantro, lime juice, and olive oil. A bright, fruity no-cook salsa ready in 10 minutes. Serve over soup with sour cream, or with chips and grilled fish.

Fresh corn and papaya salsa with Roma tomatoes, red onion, lime zest, and cilantro. A tropical no-cook salsa with sweet fruit and bright citrus that pairs with grilled fish or chips.

Chicken breasts soaked overnight in a bold marinade of pineapple juice, balsamic vinegar, garlic, and fresh herbs. Grill or pan-fry for a sweet-tangy crust with a kick of red pepper.

Kamo Sakamushi is sake-steamed duck breast salted for three hours, steamed with sake, and finished under the grill. A minimalist Japanese appetizer with just two ingredients and clean, elegant flavor.

Barbecued Lamb Chops marinated in butter, dry white wine, and bouquet garni for hours, then grilled 30 minutes with frequent basting. Classic herb-kissed lamb chops that stay juicy and flavorful.

Grilled shrimp skewered on fresh rosemary branches, marinated in lemon, garlic, and chili, then served over a bright cherry tomato and black olive salsa. A showstopping Mediterranean appetizer or light main.

New Mexico chile salve is a simple spice paste of ground green chile, hot paprika, coriander, and oil. Rub it on beef, pork, or poultry before grilling for bold Southwestern heat.

A four-ingredient fresh salsa built on flame-roasted poblano peppers, ripe tomato, olive oil, and cilantro. Smoky, mild, and ready in under 15 minutes for chips, tacos, or grilled fish.

Pecan butter, a Creole-style compound butter made with toasted pecans, unsalted butter, lemon juice, and Worcestershire sauce. The 15-minute Louisiana sauce that turns grilled fish into something restaurant-worthy.

Fluffy couscous steamed in a spiced, citrus-kissed stock and tossed with sauteed peppers, red onion, and courgette. A warm, fragrant vegetable couscous, a colourful side for grilled chicken or fish.

Chicken leg pieces marinated in spiced yogurt with ginger-garlic paste, mace, cumin, and gram flour, then roasted on skewers. Cook it tandoor-style, on the grill, or in your oven.

Tagliatelle tossed with crisp-tender snow peas, shallot, and garlic in a light cream sauce, topped with Parmesan and browned under the grill. A quick dinner for two in 25 minutes.

Portuguese piri-piri sauce: hot chili peppers, bay leaf, and lemon zest infused in olive oil. A 24-hour shake-and-wait condiment that keeps indefinitely. Drizzle on grilled chicken, fish, or pasta.