A backyard grill can cover far more than burgers and a pack of hot dogs. These 21 BBQ dishes move through chicken thighs, pork tenderloin, steaks, wings, ribs, burgers, lamb chops, sandwiches, and skewers, with both quick cooks and slower smoked options in the mix. Some rely on direct high heat, while others use two-zone grilling, smoking, or a reverse sear for better control. There is even a produce-centered mango skewer to break up the heavier meat dishes on the table.
Grilled Dijon Rosemary Chicken Thighs
Tangy mustard, honey, lemon, and rosemary give Grilled Dijon Rosemary Chicken Thighs a glossy finish without burying the chicken. The four-serving recipe takes about 25 minutes, with the thighs cooking over direct and then indirect heat before the glaze goes on near the end. That timing helps protect the honey from scorching. Serve the chicken with corn, potatoes, or grilled vegetables when you want a backyard main that moves quickly but still has a distinctive sauce.
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Grilled Pork Tenderloin
Two-zone grilling keeps Grilled Pork Tenderloin browned outside while the center finishes more gently away from the hottest part of the fire. The four-serving recipe takes about 30 minutes and seasons the pork with smoked paprika, garlic powder, onion powder, brown sugar, thyme, chili powder, salt, and pepper. Barbecue sauce can go on near the end if you want a glaze. Slice the tenderloin into medallions and add grilled vegetables or corn for an easy outdoor dinner.
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Grilled Steaks with Cowboy Butter
Cowboy butter gives Grilled Steaks with Cowboy Butter a rich finish built from garlic, parsley, chives, smoked paprika, chipotle powder, Dijon, and black pepper. The recipe makes four servings in about 52 minutes, pairing grilled steaks with the seasoned butter after cooking. The butter can be prepared while the grill heats, keeping the final assembly simple. Put potatoes, corn, or a crisp salad beside the steak when the menu needs a classic beef centerpiece with something extra on top.
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Grilled Lime Garlic Chicken Breasts
Cilantro, lime, garlic, cumin, and jalapeño bring Grilled Lime Garlic Chicken Breasts a bright marinade before the meat hits the grill. The four-serving recipe takes about 1 hour 25 minutes including the marinating time, so most of the clock is hands-off. Olive oil helps carry the seasonings across the chicken. Slice the finished breasts for tacos, salads, or rice bowls, or serve them whole with grilled vegetables when you want a flexible chicken option for the barbecue.
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Grilled Beef Finger Meat
Minimal ingredients make Grilled Beef Finger Meat especially useful when the grill is already crowded with other dishes. The four-serving recipe takes about 20 minutes and needs only trimmed beef finger meat and Montreal steak seasoning. High heat gives the narrow pieces plenty of browning without a long marinade or sauce. Serve them with corn, grilled vegetables, or a potato side when you want a beef option that keeps prep short and lets the meat carry most of the flavor.
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Grilled Chicken Caprese Sandwich
Pesto, mozzarella, tomato, and grilled chicken turn Grilled Chicken Caprese Sandwich into two substantial sandwiches in about 10 minutes. Bakery buns, mayonnaise, lettuce, and fresh mozzarella round out the layers, making good use of chicken that is already cooked. This one is more assembly than grilling once the chicken is ready, which makes it useful when leftovers are in the fridge. Serve the sandwiches with chips, salad, or grilled vegetables for an easy lunch after a cookout.
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Grilled Pork Souvlaki
Greek-style seasoning keeps Grilled Pork Souvlaki focused on pork tenderloin, lemon, oregano, garlic, and olive oil before the meat cooks on skewers. The six-serving recipe takes about 25 minutes and pairs the pork with a tzatziki-based sauce that also includes shallot, dill, capers, and honey. The Ninja Woodfire is the featured grill, but the skewer format fits outdoor cooking naturally. Add pita, salad, or grilled vegetables when you want a barbecue plate with a different direction from burgers and ribs.
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Grilled Hanger Steaks with Chimichurri
Chimichurri gives Grilled Hanger Steaks with Chimichurri a fresh herb finish after the beef spends time with olive oil, oregano, cumin, paprika, onion, and garlic. The four-serving recipe takes about 2 hours 20 minutes, with much of that time tied to marinating rather than active grilling. Hanger steak cooks quickly once it reaches the grate. Slice it across the grain and spoon the sauce over the top for a beef dish that balances charred edges with a brighter finish.
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Grilled Teriyaki Mango Skewers
Mango, zucchini, red onion, and two colors of bell pepper make Grilled Teriyaki Mango Skewers the produce-forward break in this meat-heavy lineup. The four-serving recipe takes about 40 minutes, with a teriyaki glaze made from soy sauce, cornstarch, water, rice wine vinegar, maple syrup, and honey. The skewers grill until the fruit and vegetables pick up color. Serve them beside steak, chicken, pork, or burgers when the barbecue table needs a lighter side with sweet and savory notes.
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Grilled California Chicken Burger
Avocado, smoked ham, tomato, and Pepper Jack stack Grilled California Chicken Burger into four sandwiches in about 35 minutes. Chicken breasts anchor the burgers, while lettuce and a chipotle-honey mayonnaise add more texture and flavor around the meat. The chicken cooks on the grill before the sandwiches are assembled on buns. This is a useful change from ground-beef burgers when you still want the handheld format but prefer a grilled chicken breast as the center of the meal.
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Reverse Seared Smoked Steaks with Smoked Garlic Butter
Smoke comes first in Reverse Seared Smoked Steaks with Smoked Garlic Butter, then the New York strips finish with a high-heat sear for a browned exterior. The four-serving recipe takes about 1 hour 5 minutes and seasons the steaks with Montreal steak seasoning before topping them with butter mixed with smoked garlic, parsley, and chipotle powder. This method takes longer than direct grilling, but it gives you more control over the center while still delivering a seared finish.
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Grilled Mango-Chipotle Chicken Wings
Chipotle powder and smoked paprika give Grilled Mango-Chipotle Chicken Wings their heat, while brown sugar, mango, and apple cider bring sweetness and fruit to the glaze. The six-serving recipe takes about 40 minutes and keeps the wings on the grill rather than moving them to a fryer. Mustard powder adds another savory layer. Put these on the table when plain barbecue wings sound too familiar and you want a batch that balances smoky spice with a sweeter finish.
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Grilled Ribs on a Charcoal Grill
Charcoal gives Grilled Ribs on a Charcoal Grill the backyard method promised in the name, with four servings ready in about 1 hour 40 minutes. Baby back ribs are coated with olive oil, brown sugar, smoked paprika, garlic powder, salt, and pepper before barbecue sauce goes on later in the cook. The longer grill time makes these better for a relaxed cookout than a rushed weeknight. Serve them with slaw, corn, baked beans, or potato salad.
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Grilled Chicken Drumsticks
Drumsticks make Grilled Chicken Drumsticks easy to portion for four servings, with about 50 minutes needed from start to finish. Avocado oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper season the chicken before barbecue sauce is brushed on during grilling. The bone-in pieces stay substantial enough for a main course. Put them beside corn, coleslaw, or baked beans when you want a familiar cookout option that can feed several people without carving or slicing.
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Grilled Tomahawk Steak
One thick tomahawk makes Grilled Tomahawk Steak a two-serving centerpiece with only Montreal steak seasoning needed alongside the beef. The Ninja Woodfire recipe takes about 25 minutes, keeping the ingredient list unusually short for such a dramatic cut. A meat thermometer is especially useful here because thickness can vary. Slice the rested steak at the table and add grilled vegetables, potatoes, or salad when the cookout calls for one large cut rather than individual steaks.
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Grilled Chicken Wings
Simple pantry seasoning keeps Grilled Chicken Wings focused on crisp skin and smoky grill flavor instead of a heavy sauce. The six-serving recipe takes about 50 minutes, using olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper on the wings. Because the seasoning is dry, you can serve sauces separately and let everyone choose their own. These work well for a larger barbecue spread where one batch needs to sit comfortably beside burgers, ribs, and other mains.
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Easy Grilled Beef Burgers
Eight burgers come from Easy Grilled Beef Burgers in about 27 minutes, making this one of the higher-yield mains in the roundup. Ground beef is seasoned with barbecue sauce, salt, black pepper, garlic powder, and onion powder before the patties hit the grill. Buns and cheese finish the basic setup, leaving toppings up to the table. This is the straightforward burger option to use when the menu already has several more elaborate sauces, skewers, and smoked meats competing for space.
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Grilled Chicken Wings with Buffalo Sauce
Buffalo sauce turns Grilled Chicken Wings with Buffalo Sauce into a four-serving batch in about 20 minutes, making them considerably faster than several other wing recipes here. Frank’s RedHot, butter, white vinegar, Worcestershire, cayenne, and garlic powder create the sauce around the grilled chicken. The familiar hot-sauce profile gives the lineup a classic game-day direction without deep frying. Serve them with celery, carrots, or a creamy dip when the barbecue spread needs something spicy and easy to grab.
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Grilled Mediterranean Lamb Chops
Pine nuts, olives, capers, lemon zest, and herbs give Grilled Mediterranean Lamb Chops a savory topping that sets them apart from the beef and pork on the table. The four-serving Ninja Woodfire recipe takes about 25 minutes and uses lamb loin chops with olive oil, parsley, shallot, red wine vinegar, oregano, garlic, and honey. The chops grill quickly, then the gremolata goes on at serving time. Pair them with vegetables, potatoes, or a grain salad for a fuller plate.
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Grilled Whole Chicken
Whole chicken gives Grilled Whole Chicken six servings in about one hour, making it a practical option when individual pieces would crowd the grate. Cooking oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper season the bird, with barbecue sauce available for the finish. The two-zone setup helps cook the center without burning the outside. Carve it after resting and serve with corn, potato salad, or grilled vegetables for a classic backyard meal built around one bird.
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Grilled Steak and Veggie Skewers
Sirloin, zucchini, and cherry tomatoes share Grilled Steak and Veggie Skewers, a six-serving recipe that takes about 2 hours 30 minutes because the beef spends time in marinade before grilling. Garlic, soy sauce, Worcestershire, sugar, Dijon, smoked paprika, and olive oil season the steak. Once the prep is done, the skewers give you meat and vegetables in the same portion. Serve them with rice, corn, or bread when the barbecue menu needs something easy to divide among several plates.
Get the Recipe: Grilled Steak and Veggie Skewers