445 grilling recipes

Grilled flank steak rubbed with garlic paste, chili powder, Chinese five spice, and ginger. Marinate for 2 hours, grill for 18 minutes, and serve up bold, smoky slices.

Boxty is the traditional Irish potato pancake that blends fluffy mashed potato with raw grated potato into a tender, golden cake. Pan-fried crisp and served with bacon, tomatoes, and a dollop of sour cream.

Smoky grilled chicken thighs served sliced on warm flour tortillas with fresh tomato salsa and avocado relish. A simple, wood-fired Mexican-inspired dinner for 8.

Charcoal-grilled pork tenderloin steaks brushed with a sweet honey-barbecue sauce with Worcestershire, garlic salt, and mustard. Just 6 ingredients and 30 minutes from grill to table.

BBQ lamb ribs grilled until the skin crisps, then brushed with a honey, soy and red wine glaze over a cooling fire so it caramelizes instead of burning. Juicy, tangy ribs straight off the grill.

Grilled peaches tossed in sugar and caramelized over the coals until juicy and soft, then served warm under a scoop of melting vanilla bean ice cream. A three-ingredient summer dessert off the grill.

Wood-smoked chicken thighs sliced and served on grilled flour tortillas with bright tomato salsa and creamy avocado relish. A quick, smoky Mexican-inspired meal for 8.

Thick-cut pork blade steaks pounded tender and grilled with a sticky honey-barbecue glaze spiked with Worcestershire, garlic salt, and mustard. A St. Louis-style grilling staple ready in 40 minutes.

A wonderful sauce for fresh grilled salmon, halibut or sea bass.

Moroccan diced pepper and tomato salad with grilled green peppers, fresh tomatoes, and garlic. A smoky, no-cook side dish served chilled with just four ingredients.

Seafood wrapped 'n rolled: grilled shrimp and lobster tossed with sesame oil, crisp bok choy, and bean sprouts, rolled up in soft flour tortillas. A fresh, fast Asian-fusion seafood wrap.

Roasted Poblano pepper along with a filling bean and Jack cheese grilled to perfection.

My version of Bobby Flay's very distinctive southwestern, egg-less potato salad from his restaurant, Mesa Grill. Make sure you pour the sauce over the potatoes while they're still warm to ensure the flavors soak in. This salad goes nicely with grilled meat, poultry or seafood.

Swiss burgers on kaiser rolls topped with melted Swiss cheese, sauerkraut, and Thousand Island dressing. A Reuben-meets-burger mashup for the grill.

Shawayuh is Yemeni-style grilled steak seasoned with hawayij spice blend and cooked over hot coals. Simple, bold, and smoky with just meat, spice, oil, and fire. Authentic Middle Eastern barbecue.

Toast whole spices and grind fresh for this fiery Ethiopian blend that transforms stews, roasted vegetables, and grilled meats with layers of heat and warmth.