2,000 grilling recipes

Pollo Loco-style chicken marinade with fresh lemon and orange juice, chili sauce, garlic, and hot sauce. Marinate 4 to 24 hours, then grill for smoky, citrusy results.

Slow-braised calamari in umido with garlic, white wine, crushed chili, and tomato sauce, served with grilled ramp bruschetta and fresh marjoram.

Asian-style beef kabobs marinated overnight in soy sauce, ginger, garlic, and sherry, then grilled with fresh pineapple and green pepper. Bold, sweet, and smoky.

Spinach salad with mushrooms, mozzarella, and a warm anchovy-olive oil dressing served with grilled bread toasts. A bold Italian-style starter with rich umami.

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.

Fish fillets marinated overnight in garlicky olive oil with rosemary, oregano, and parsley. A Mediterranean technique that works for any grilled, broiled, or baked fish.

Tzatziki (satziki) Greek yogurt dip with cucumber, garlic, dill, olive oil, and lemon juice. Thick and creamy with strained yogurt. Serve with pita, grilled meats, or gyros.

Grilled shrimp marinated in orange juice, garlic, rosemary, and olive oil. A 40-minute Mediterranean-style summer main, also works with chicken breasts.

Grilled gemfish in North African chermoula marinade with fresh coriander, parsley, cumin, paprika, and lemon juice. An aromatic Moroccan-style fish that's bold, herbaceous, and made for the barbecue.

Blueberry salsa pairs juicy berries with jalapeno, red onion, cilantro, and lime for a sweet-and-spicy condiment. A fresh summer dip for chips, grilled fish, or pork tacos.

Thin salmon escalopes grilled in barely a minute and served in a frothy champagne and chive cream sauce. An elegant, restaurant-style dish that cooks fast yet looks dinner-party special.

Glazed barbecued beef brisket simmered fork-tender then finished on the grill with your choice of three glazes: honey-spice, apple-mustard, or apricot. A two-stage method for smoky, glossy brisket.

Grilled sirloin steak marinated in gin, dry vermouth, garlic, and herbs, garnished with pimento-stuffed olives. A cocktail-inspired steak with real martini flavor.

Sirloin steak marinated in Worcestershire sauce, lemon juice, garlic, and onion, then grilled and finished with butter and parsley. The classic 2-hour marinade for steakhouse-style flavor at home.

Grilled polenta cake with orange blossom yogurt, fresh strawberries, and pistachios. A sophisticated Middle Eastern-inspired dessert built from pantry staples and summer fruit.

Spit-roasted beef rib roast marinated in bourbon, dry mustard, and vinegar, then grilled over hot coals and basted with the heated marinade sauce.