Grilling Recipes

Yes, the grill is a summertime icon, but a barbecue is more than an excuse for a backyard get-together. Grilling gives all types of food - from <a href="/recipes/grilling/vegetable/popular/">veggies</a> to chicken to <a href="http://www.recipe.com/search/?searchType=partnerRecipes#partner_2100001rca=true&null=true">pork</a> - a flavorful char and addictive smoky taste. Nothing else in your cooking arsenal can give you the same flavors (sorry, not even your stovetop grill pan), and it's worth finding the best grilling recipes to take advantage of it. Of course <a href="/recipes/grilling/hamburger/popular/">hamburgers</a> and <a href="/recipes/grilling/chicken/popular/">chicken</a> are a no-brainer, but branch out and try <a href="/bbq-chicken-grilled-pizza/">grilled pizza</a> (the charred crust is amazing), <a href="/happy-fruit-kabobs/">grilled fruit</a> (peaches are sublime), or even grilled paella. What type of grill should you choose? Depends on what your objective is. Gas grills give you more control - temperatures can be quickly adjusted, warming racks can be employed - but charcoal gives food a pronounced smokiness that can't be duplicated.

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Jerk Pork Loin

From EatingWell

"Jerk" isn't Jamaican for "as hot as you can stand it." Instead, a jerk paste should be a carefully blended, aromatic melange, as much nose tickle as tongue spike. Here we use that flavorful paste on grilled pork loin. Watch out for that hot chile pepper: wear rubber gloves to protect your skin and touch no one until you've washed up thoroughly. If you have time, marinate the pork the full 24 hours for the best flavor.

Jerk Pork Loin

Greek Bison Burgers

From EatingWell

Feta and spinach not only add great flavor to these Greek-inspired burgers, but also provide moisture and texture to lean ground bison. The yogurt sauce is a perfect condiment, with much less fat than regular mayonnaise.

Greek Bison Burgers

Prosciutto-Wrapped Asparagus

From EatingWell

These prosciutto-wrapped bundles of grilled asparagus are a delicious addition to a spring brunch or elegant dinner.

Prosciutto-Wrapped Asparagus

Poblano & Skirt Steak Fajitas

From EatingWell

This variation on fajitas pairs fresh poblanos with steak and scallions. Skirt steak has fabulous flavor but tends to be chewy, so slice it thinly across the grain.

Poblano & Skirt Steak Fajitas

Flank Steak Pinwheels

From EatingWell

These festive wheels of steak, Boursin cheese, spinach and sun-dried tomatoes look fancy, but they're quite easy to make. For a party, arrange them on a platter atop a bed of spinach.

Flank Steak Pinwheels

Grilled Filet Mignon with Herb Butter & Texas Toasts

From EatingWell

This dish is simply luxurious: grilled beef tenderloin smothered in a vibrant herb butter served on top of a garlicky slab of whole-grain toast. And yes, with only about 303 calories and 14 grams of fat total, this steakhouse-worthy entree can be part of a healthy diet. If you like, make extra herb butter to top chicken, fish or even a grilled pork chop.

Grilled Filet Mignon with Herb Butter & Texas Toasts

Mediterranean Portobello Burger

From EatingWell

This mushroom sandwich comes topped with a luscious Greek-style salad. Make it a meal: Serve with cucumber spears and a glass of Firestone Gewurztraminer.

Mediterranean Portobello Burger

Smoky Corn & Black Bean Pizza

From EatingWell

The secret to a grilled pizza is having all your ingredients ready to go before you head out to the grill. Make it a meal: Toss the extra black beans, diced tomato and some avocado with prewashed salad greens and a tangy vinaigrette and dinner is on the table in no time.

Smoky Corn & Black Bean Pizza

Grilled Shrimp Cocktail with Yellow Gazpacho Salsa

From EatingWell

Yellow tomatoes have a lower acidity than their red cousins and several varieties are among the earliest in the season to ripen. Here they combine with cool cucumber and yellow bell peppers in a refreshing salsa. Grilled shrimp make this dish a more full-flavored and elegant version of shrimp cocktail.

Grilled Shrimp Cocktail with Yellow Gazpacho Salsa

Grilled Lobster Rolls

From EatingWell

All around Maine's Penobscot Bay, lobster rolls set the standard for homey, simple, Down East fare. Uncooked lobster tails are available in the freezer section of most supermarkets.

Grilled Lobster Rolls

Grilled Corn with Chipotle-Lime Butter

From EatingWell

Fresh lime and smoky chipotles makes this compound butter the perfect match for sweet corn. When the corn season is over, try a bit melted on some grilled fish or chicken.

Grilled Corn with Chipotle-Lime Butter

Shaker-Style Smoked Chicken Thighs

From EatingWell

Based on a recipe of the Shakers, a Quaker splinter group that flourished in the Eastern U.S. in the mid-19th century, this marinade derives its flavor from a hefty jolt of cider vinegar and lots of chopped shallots. Apple-wood chips are our first choice for smoking, but maple and hickory impart great flavor as well.

Shaker-Style Smoked Chicken Thighs

Grilled Buffalo Steak with Radicchio-Beet Skewers

From EatingWell

Richly flavored buffalo steak is complemented by the bite of radicchio, mellowed a bit by the grill, the earthy-sweet beets and a creamy goat cheese dressing. Buffalo is a tasty option but, because it's so lean, is best cooked rare to medium-rare.

Grilled Buffalo Steak with Radicchio-Beet Skewers

Grilled Rib-Eye with Tomato Salad & Chimichurri Sauce

From EatingWell

This combination is inspired by Argentinian asado (barbecue), where the focus is on luscious grilled Argentinian beef. Serve with warm whole-grain bread.

Grilled Rib-Eye with Tomato Salad & Chimichurri Sauce

Flank Steak with Coffee-Peppercorn Marinade

From EatingWell

Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns.

Flank Steak with Coffee-Peppercorn Marinade

Tabbouleh with Grilled Vegetables

From EatingWell

Grilled vegetables add a layer of rich, complex flavors to the popular Middle Eastern salad of bulgur and herbs. Serve with whole-wheat pita bread or use as a sandwich filling.

Tabbouleh with Grilled Vegetables

Grilled Pizza with Pesto, Tomatoes & Feta

From EatingWell

Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill. For convenience, this recipe uses prepared pizza dough, found in most supermarkets, and pesto from a jar.

Grilled Pizza with Pesto, Tomatoes & Feta

Grilled Potato Packets

From EatingWell

Cooking potatoes in a foil packet means one less pot to wash, and highlights the delicate, earthy flavor of just-dug new potatoes.

Grilled Potato Packets

Herbed Scallop Kebabs

From EatingWell

Grilled under a watchful eye to avoid overcooking, these skewers are a snap to prepare. A light lemon-and-herb marinade allows the sweet, succulent flavor of the scallops to shine. Be sure to purchase sea scallops, which are a good size for kebabs.

Herbed Scallop Kebabs

Turkey-Mushroom Burgers

From EatingWell

Ground turkey is the standard lean alternative to ground beef - and a good one - but burgers made from it can be dry and bland. These turkey burgers are particularly moist and flavorful because mushrooms are used to extend the ground meat.

Turkey-Mushroom Burgers

Blackened Salmon Sandwich

From EatingWell

Blackened salmon is great in a sandwich with a spread of mashed avocado and low-fat mayonnaise plus peppery arugula leaves, cool tomato slices and zesty red onion. We grill our Cajun-style salmon so there is no need for any added cooking oil. Catfish makes an excellent stand-in for the salmon but you'll want to use a grill basket if you have one to keep the fish from breaking apart.

Blackened Salmon Sandwich

Grilled Rosemary-Scented Chicken

From EatingWell

Grilling chicken breasts on a bed of rosemary sprigs is an effective and easy way to infuse them with flavor. Savory black olive paste, contrasted with a sweet confit of caramelized onion, provides a sophisticated finish.

Grilled Rosemary-Scented Chicken

Moroccan-Rubbed Grilled Steak & Sweet Potatoes

From EatingWell

A Moroccan-inspired spice rub coats the steaks and is tossed with the sweet potatoes as well. The foil-packet cooking method for the sweet potatoes yields excellent results (and fewer dishes). Make it a Meal: Sauteed greens, such as arugula, kale or spinach, and a glass of Zinfandel round out the meal.

Moroccan-Rubbed Grilled Steak & Sweet Potatoes

Greek Fava with Grilled Squid

From EatingWell

Fava is the Greek word for bean puree, almost exclusively made with yellow split peas--here it's served with grilled squid, but the simplest and most traditional is raw onion, olive oil and lemon juice; in Santorini it is topped with stewed capers and onions, a combination referred to as "married" fava in Greek. For a vegetarian topping, try a combination of arugula and caramelized onions.

Greek Fava with Grilled Squid

Grilled Salmon with North African Flavors

From EatingWell

Our version of the classic North African herb paste known as chermoula serves as both a marinade and a sauce for this richly flavored salmon. If it is too cool to grill outdoors, you can roast the salmon at 450 degrees F for 12 to 15 minutes.

Grilled Salmon with North African Flavors

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