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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Grilled Vegetables with Lemon-Herb Dressing

From Ladies' Home Journal

Grilled Vegetables with Lemon-Herb Dressing

Apricot-Glazed Sausage

From Ladies' Home Journal

Apricot-Glazed Sausage

Yogurt-Marinated Chicken

From Ladies' Home Journal

Yogurt-Marinated Chicken

Grilled Turkey Breast with Spiced Almond Butter

From Midwest Living

Smearing the lemony butter under the skin may seem fussy, but that step ensures the sometimes-dry breast is moist and flavorful.

Grilled Turkey Breast with Spiced Almond Butter

Pulled Pork Shoulder

From Better Homes and Gardens

This grilled main dish with its peppery, vinegary sauce take its cues from the barbecues of North and South Carolina.

Pulled Pork Shoulder

Grilled Apples with Cheese & Honey

From EatingWell

Dessert meets the cheese plate when you drizzle grilled apples and flavorful cheese with honey and toasted pecans for a quick and healthy finish to any meal for two. This is a good chance to try some exotic honeys--their nuances will shine in this simple dessert.

Grilled Apples with Cheese & Honey

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

Grilled Eggplant Parmesan Sandwich

From EatingWell

Our healthier eggplant Parmesan sandwich uses tender, smoky grilled eggplant instead of fried, so it has a fraction of the fat and calories. To make these sandwiches a cinch to prepare, make sure to have all your ingredients ready before you head out to the grill.

Grilled Eggplant Parmesan Sandwich

Grilled Smoky Eggplant Salad

From EatingWell

The mellow grilled eggplant melds perfectly with the smoked paprika and tart sherry vinegar that define the flavor of the dressing in this decidedly Spanish salad. Curls of mild Manchego complete the Spanish theme. If you can't find smoked paprika, substitute Hungarian paprika--the grilled eggplant brings some smoke to the salad on its own.

Grilled Smoky Eggplant Salad

Summer Paella

From EatingWell

Paella started as an outdoor dish. Grilling seafood, zesty sausage and vegetables before combining them with saffron-scented rice replicates that traditional character. This takes a little planning to get everything finished as needed, but the results are worth it. The first time, for simplicity, do the grilling and slicing before cooking the rice. If you have a side-by-side grill and burner, later you can perform both tasks simultaneously, which makes you look like a cooking wizard. Note that perfectly done paella rice will be dry and the slightest bit toothsome: it's not creamy or overly moist.

Summer Paella

Grilled Tomato Gazpacho

From EatingWell

Grill the vegetables for this refreshing soup earlier in the day or even the night before. We sometimes serve the gazpacho in clear Spanish wine tumblers to show off the rich color.

Grilled Tomato Gazpacho

Barbecued Raspberry-Hoisin Chicken

From EatingWell

Hoisin sauce along with pureed tart raspberries makes a wonderful Chinese-inspired marinade and dipping sauce for grilled chicken. Plan ahead: The chicken thighs benefit from marinating for at least 2 hours before grilling.

Barbecued Raspberry-Hoisin Chicken

Steak & Purple-Potato Salad

From EatingWell

This hearty steak and potato salad is inspired by salpicon, a favorite dish in Chile. The purple potatoes add vibrant color but you can substitute any young "new" potatoes that are harvested early in the season--even small fingerlings would work. Serve on a bed of spicy mesclun greens to round out the meal. This recipe can easily be doubled.

Steak & Purple-Potato Salad

Tilapia & Summer Vegetable Packets

From EatingWell

Wrapping vegetables and fish in a foil packet for grilling or baking is a foolproof way to get moist, tender results. Tilapia and summer vegetables pair with olives and capers for a Mediterranean flair.

Tilapia & Summer Vegetable Packets

Shish Kebab with Tahini Sauce

From EatingWell

Roasted and grilled meats are ubiquitous throughout the Middle East. This marinade, infused with allspice and cinnamon, would be excellent on lamb or chicken as well. Tuck the grilled chunks of meat and onion into warm whole-wheat pitas.

Shish Kebab with Tahini Sauce

Grilled Whole Trout with Lemon-Tarragon Bean Salad

From EatingWell

This freshwater favorite is a snap on the grill. Grilling with the skin on keeps the fish from falling apart and gives the skin a delightful crispy texture. Grill some garlic-rubbed bread and enjoy a glass of Sauvignon Blanc.

Grilled Whole Trout with Lemon-Tarragon Bean Salad

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

Scallops Yakitori

From EatingWell

"Yakitori" is a Japanese word that literally means "grilled bird," a reference to chicken bits on skewers in a sticky/salty sauce. The sauce itself is so favored that it has come to be known as "yakitori." Here we make yakitori with scallops, mushrooms and scallions. Don't overcook these scallops; just a few minutes over the heat will do the trick.

Scallops Yakitori

Grilled Beef Tenderloin & Escarole

From EatingWell

Lightly grilled escarole combined with tangy tomato vinaigrette makes an irresistible accompaniment to juicy beef tenderloin. Serve with grilled baguette.

Grilled Beef Tenderloin & Escarole

Bistro Flank Steak Sandwich

From EatingWell

Make this bistro-style sandwich, sauce and all, completely on the grill. If you're in a hurry, just grill the steak and garlic and substitute jarred roasted red peppers for the grilled bell peppers. Make it a meal: Serve with Oven "Fries" and a glass of lemonade.

Bistro Flank Steak Sandwich

Grilled Chicken Ratatouille

From EatingWell

We gave this classic Provencal dish a taste of summer by grilling the vegetables traditionally used in ratatouille (bell pepper, eggplant, zucchini, tomato). Topped with grilled chicken, it makes an easy main course for summer entertaining. We like fresh marjoram and basil to complement the flavors, but any fresh herb will work. Serve with polenta and a glass of Pinot Noir.

Grilled Chicken Ratatouille

Grilled Chicken & Polenta with Nectarine-Blackberry Salsa

From EatingWell

Grilled nectarines and fresh blackberries turn into a summery salsa to top cumin-rubbed chicken and polenta in a dish that's special enough for weeknight entertaining. Make it a meal: Serve with a spinach salad and a crisp glass of rose.

Grilled Chicken & Polenta with Nectarine-Blackberry Salsa

Mexican Grilled Corn

From EatingWell

Street vendors across Mexico sell this style of roasted or grilled corn--topped with mayonnaise, chili powder and Cotija cheese. You can serve the unadorned corn on a platter with small bowls of the sauce, cheese and lime on the side so everyone can make their own.

Mexican Grilled Corn

Grilled Pepper Salad

From EatingWell

Toss a colorful mix of grilled bell peppers with briny olives, sweet sun-dried tomatoes and balsamic vinaigrette for a lovely side dish. Or spread crostini with goat cheese and top it with this salad for an easy summer appetizer.

Grilled Pepper Salad

Pecan-Crusted Turkey Tenderloin with Grilled Peach Salsa

From EatingWell

Here we top pecan-crusted turkey cutlets with a mildly spicy grilled peach salsa. It's better to prepare your own turkey cutlets from a whole tenderloin than buy them precut. The precut ones often vary in size and shape, leading to different cooking times. You can also use 4 small boneless, skinless chicken breasts in place of the turkey tenderloin.

Pecan-Crusted Turkey Tenderloin with Grilled Peach Salsa

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