The aroma of sizzling food over a barbecue is definitely alluring, especially on a warm summer evening.
Grilling is more than simply a means of cooking; it’s an experience that draws people together.
In this article, we’ll look at some tasty recipes you can make on the grill to turn your outdoor parties into unforgettable feasts.
What Can You Cook On The Grill?
Here you can look at the recipes of the food which you can cook on the grill:
1. Picnic Chicken Barbecue
I enjoy serving this flavorful chicken during family gatherings. The fowl stays tender and moist when cooked on a covered grill.
Everyone likes the tangy, slightly sweet homemade barbecue sauce, and it’s quite simple to create.
- 2 minced garlic cloves
- 2 tablespoons melted butter
- 1 quart ketchup
- 1/4 cup brown sugar, packed
- 1 tablespoon chili sauce
- 2 tbsp. Worcestershire sauce
- 1 teaspoon celery seeds
- 1 tbsp. prepared mustard
- 1 teaspoon of salt
- 2 teaspoons spicy pepper sauce
- 2 broiler/fryer chickens, chopped up (3-1/2 to 4 pounds each)
Sauté garlic in butter in a large pot until soft. Combine the next 8 components. Bring to a boil while constantly stirring. Set aside after removing from the heat.
Grill the chicken for 30 minutes, covered, over medium heat on a lightly greased grill rack, flipping frequently. Brush with sauce.
Grill for 15 minutes more, or until a thermometer reads 170°, basting and flipping frequently.
2. Drummies With Grilled Glaze
My family loves these mild-flavored chicken wings to the regular spicy wings. They are ideal for any occasion.
- 1 quart ketchup
- 1/3 cup low-sodium soy sauce
- 4 tablespoons honey
- 3/4 teaspoon ginger powder
- a half teaspoon garlic powder
- 3 pounds thawed fresh or frozen chicken drumettes
- Optional: Ranch dressing and sliced green onions
In a small mixing dish, combine the first 5 ingredients. 1 cup marinade should be placed in a big shallow dish. Turn the chicken to coat.
Cover and place in the refrigerator for at least 4 hours or overnight. Refrigerate any remaining marinade for basting.
Set aside the chicken after removing it from the marinade. Grill, covered, for 15-20 minutes, or until juices run clear, flipping and basting with reserved marinade at intervals.
Garnish with chopped green onions and serve with ranch dressing if preferred.
3. Broccoli On The Grill
When I first started cooking light, I used this grilled broccoli dish. Since then, it’s become a favorite side dish.
It once came in second place in a cooking competition with its lemon and Parmesan flavors.
- 6 cups broccoli spears, fresh
- 1 1/2 teaspoons lemon juice plus 2 tablespoons
- 2 tbsp of olive oil
- a quarter teaspoon of salt
- 1/4 teaspoon black pepper
- 3/4 cup Parmesan cheese, grated
- Optional: Lemon slices grilled with red pepper flakes
Place the broccoli in a large mixing basin. Drizzle over broccoli and toss to coat with lemon juice, oil, salt, and pepper. Set aside for 30 minutes.
Toss broccoli with marinade; drain broccoli, discarding marinade. In a small shallow bowl, place the cheese. Toss in the broccoli, a few pieces at a time, to coat.
Using a drip pan, prepare the grill for indirect heat. On an oiled barbecue rack, place broccoli over a drip pan.
Grill, covered, for 8-10 minutes per side over indirect medium heat or until crisp-tender. If desired, garnish with grilled lemon segments and red pepper flakes.
4. Grilled Corn
Nothing says summer like the aroma of grilled corn. It’s also the simplest side dish you’ll make all season.
After charring over a hot grill, luscious ears of corn are coated with a delicious honey-lime butter, which can also be slathered on grilled sweet potatoes, cornbread, or even grilled skirt steak.
- For grilling, use vegetable oil.
- 4 ears shucked corn 1/2 cup (1 stick) unsalted butter melted to room temperature
- 1 jalapeo, seeded and finely chopped 1 garlic clove, minced
- 2 tbsp. fresh cilantro, chopped
- 2 tablespoons honey
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon lime zest, finely grated 2 teaspoon lime juice
- 1/2 teaspoon kosher salt
- 14 teaspoon freshly ground black pepper
Preheat charcoal grill for medium-high heat; clean and oil grates and preheat for 5 minutes. Grill the corn, turning frequently, for 18 to 20 minutes or until it begins to sear on all sides.
In the meantime, whisk together the butter, jalapeo, garlic, cilantro, honey, oregano, lime zest, lime juice, salt, and black pepper in a small bowl.
Place the corn in a 13″ x 9″ baking dish. On each ear of corn, spread 1 tablespoon of honey-lime butter. Cover and set aside for 5 minutes. Serve with the leftover butter on the side.
5. Chipotle Tofu & Pineapple Skewers
Tofu is much more than a meat alternative; it’s a complete protein that pairs well with savory sauces, like this chipotle and guajillo chile marinade inspired by the popular Mexican street snack tacos al pastor.
- 1 pound firm or extra-firm tofu, rinsed and cut into 1″ cubes
- 3 guajillo chilies, removed stems and seeds, torn into small pieces
- 1 cup of hot water
- 1/2 medium chopped white onion
- 1 tablespoon white vinegar
- 4 cloves garlic
- 1 tablespoon annatto paste (also known as achiote paste)
- 1 chipotle chile in adobo, chopped (2 12 tsp from 1 can)
- 2 teaspoon dried oregano
- 1/2 teaspoon granulated sugar
- 1 tablespoon extra-virgin olive oil
- 3 cups pineapple chunks (1″ cubes)
- For serving, lime wedges
Arrange the tofu cubes in a single layer on a rimmed baking sheet coated with several sheets of paper towel. Place extra paper towels and another rimmed baking sheet on top of the tofu.
Weight the top baking sheet with a couple cookbooks or food cans. Allow to drain for at least 30 minutes or up to overnight in the refrigerator, replacing paper towels as needed.
Meanwhile, soak guajillo chilies in boiling water for 15 minutes, or until softened, in a medium heatproof basin. Drain and set aside a few tablespoons of the soaking liquid.
Blend the drained chiles with the onion, vinegar, garlic, annatto paste, chipotle, oregano, and sugar. Puree in a food processor until smooth.
Heat the olive oil in a large skillet over medium heat. Cook, stirring regularly, until the puree thickens and darkens slightly in color, about 5 minutes.
Pour marinade into a medium shallow heatproof basin or baking dish. Toss the drained tofu with the marinade to coat.
Allow to marinate for at least 30 minutes and up to 2 hours in the refrigerator.
Skewer marinated tofu and pineapple chunks alternately on 10-inch skewers. Make additional marinade to serve.
Preheat the grill or grill pan to medium heat. Cook, rotating every few minutes, until the tofu is brown and the pineapple is gently charred, about 10 minutes total.
Take the meat off the grill and serve with lime wedges and any leftover sauce as a salsa.
6. Grilled Pork Chops With A Simple Marination
This pork chop marinade is so easy to make that I use it on other types of meat as well. Allow the meat to marinate overnight in the refrigerator for a more intense flavor.
- 1/2 cup brown sugar, packed
- 1 tbsp soy sauce
- 2 minced garlic cloves
- 1/4 teaspoon black pepper
- 4 bone-in pork loin chops, each 1 inch thick and 8 ounces
Combine the brown sugar, soy sauce, garlic, and pepper in a bowl or shallow dish. Turn the pork chops to coat. Refrigerate for at least 8 hours or overnight.
Take the pork chops out of the sauce and put them somewhere else. Covered, grill chops on an oiled grill rack over medium heat for 4–5 minutes on each side, or until meat is cooked to your liking (a thermometer should read 145° for medium-rare, 160° for medium). Give the meat 5 minutes to rest before you serve it.
Grilling is more than a culinary technique; it’s a celebration of tastes and community. The grill provides a world of gastronomic choices, whether you’re devouring juicy burgers, drinking a refreshing beverage, or indulging in grilled dessert.
So ignite the grill, gather your friends and family, and let the delightful aroma of cooked treats fill the air.
Thanks for reading. I hope you find helpful.