913 grilling recipes

Sweet corn relish simmered with tomatoes, green pepper, jalapeno, brown sugar, and dill vinegar. A bright, tangy condiment for grilled meats and burgers.

Mango lime puree blended and strained silky smooth with just two ingredients. A versatile tropical sauce for shellfish, grilled fish, ice cream, or cocktails. No cooking needed.

Pickled red onions Yucatán-style with cumin, Mexican oregano, garlic, and apple cider vinegar. The bright-pink condiment that makes tacos, grilled meat, and avocado toast taste better.

Garlic aioli dipping sauce made with egg yolks, olive oil, Dijon mustard, and fresh lemon juice. The classic Mediterranean condiment for fried squid, grilled fish, and crudités.

Grilled chicken fillet marinated in sherry, soy sauce, and crushed juniper berries, sliced thin and served with a glossy sherry pan sauce. Dutch-inspired with bold, aromatic flavor.

Rasta redfish marinade is a Caribbean-style chutney made from unripe mangos, tamarind, malt vinegar, ginger, and hot chilies. Simmered, pureed, and ready to transform grilled fish.

Vegan green mole built from roasted garlic, charred chilies, tomatillos, and toasted pumpkin seeds, served over grilled tofu and brown rice. A bright, plant-based take on Mexican mole verde.

Lamb kebabs marinated in lemon juice, garlic, and mint, threaded with fresh mint leaves and scallions, then grilled over medium-hot heat. Works with beef sirloin too.

Fresh papaya relish with red onion, bell pepper, chile, lime juice, and mint. A bright, vegan condiment for grilled fish, tacos, or chicken.

Lentil rice veggie burgers blend sweet potato, mushrooms, and spinach into hearty plant-based patties. A wholesome vegan burger with tarragon and garlic that holds together on the grill.

Italian vegetable brochettes with angel hair pasta: grilled eggplant, zucchini, fennel, bell peppers, and mushrooms over thyme-smoked coals, tossed with pasta in a tomato-thyme marinade sauce. Vegan, oil-free.

Plum tomato salsa with sherry vinegar, shallot, serrano, thyme, and cilantro. A bright Mediterranean-leaning fresh salsa for spooning over grilled fish and chicken.

Jamaican jerk rub paste with four hot chili peppers, allspice, cinnamon, nutmeg, and thyme. A fiery wet rub with real Caribbean heat. Mix, rub, and grill for authentic jerk flavor.

Red wine and crushed peppercorn marinade with allspice berries and garlic. A bold five-ingredient soak for lamb, chicken, or grilled meats with warm spice and tannic depth.

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.