An upcoming family cookout can turn into a long list of requests before the guest count is even settled. These 19 grill dishes cover the steaks, chicken, seafood, and vegetable sides that give everyone something to look forward to. Some can be marinated ahead, while others need only a few minutes over the heat. From juicy beef skewers to smoky corn and grilled peaches, there is plenty here to build a full backyard meal without making every dish the same.
Grilled Steak & Veggie Skewers
Colorful ribbons of zucchini and bright cherry tomatoes turn Grilled Steak & Veggie Skewers into a platter that looks as appealing as it smells. Cubes of sirloin spend at least two hours in a marinade with soy sauce, Worcestershire, garlic, and Dijon mustard before grilling. Six servings make them a natural main dish for a family cookout. Serve the hot skewers with rice pilaf or grilled flatbread to round out each plate.
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Grilled Ribeye Cap Steak
Dark crust and a juicy center give Grilled Ribeye Cap Steak plenty of steakhouse appeal right off the backyard grill. This cut is rolled and tied, then seasoned with coarse salt and cracked pepper before searing over high heat. Two steaks go on the grill, with plain or compound butter added just before serving. Let the meat rest before cutting so those juices stay in each bite. Pair it with grilled vegetables when the occasion calls for a proper steak dinner.
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Grilled Vegetables
Tender edges and dark grill marks give Grilled Vegetables more character than a bowl of steamed vegetables beside the main course. Zucchini, summer squash, mushrooms, eggplant, bell peppers, and red onion take on flavor from Italian dressing before cooking on a Ninja Woodfire Grill. Four servings come together after about an hour of marinating. Set the finished vegetables beside grilled chicken or steak so everyone has a colorful side that belongs at the cookout.
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Grilled Dijon Rosemary Chicken Thighs
Glossy mustard coating gives Grilled Dijon Rosemary Chicken Thighs their savory finish without covering up the flavor of the chicken. Boneless thighs get a glaze of grainy mustard, Dijon, fresh rosemary, honey, and lemon juice toward the end of grilling. Four servings take about 25 minutes, including a short rest. Bring the thighs to the table with grilled corn or a crisp green salad for a straightforward cookout plate that still has plenty of flavor.
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Grilled Elote Corn Ribs
Curled strips of corn with lightly charred kernels make Grilled Elote Corn Ribs a playful side to pass around the table. Quartered corn cobs grill before getting a coating of sour cream, mayonnaise, cumin, chipotle powder, and lime juice. Cotija cheese and chopped cilantro finish the four servings in about 20 minutes. Set out a platter beside the chicken and steaks, with napkins close by for anyone reaching for another piece of saucy corn.
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Lemon-Dill Salmon Foil Packets
Opening a foil packet to a fragrant piece of fish makes Lemon-Dill Salmon Foil Packets a lovely change from heavier grilled meats. Each salmon fillet cooks with lemon slices, fresh dill, garlic, olive oil, and a little butter inside its own packet. Four servings take about 24 minutes, and the foil keeps the fish and its juices together. Place each packet on a plate with rice or a green side, then let everyone open their own at dinner.
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Grilled Chicken Caprese Sandwich
Toasted buns and a generous layer of filling make Grilled Chicken Caprese Sandwich easy to eat while the rest of the cookout carries on. Already-grilled chicken breasts go onto the buns with fresh mozzarella, tomato, lettuce, and a basil-pesto mayonnaise. Two sandwiches take about ten minutes to assemble. Grill the chicken ahead or use some already cooked, then put the sandwiches together just before serving so the bread stays pleasantly crisp.
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Korean Galbi Ribs
Sweet, salty glaze around the edges makes Korean Galbi Ribs a memorable addition to the grill. Thin-cut Korean beef short ribs sit in a mixture of soy sauce, brown sugar, mirin, Asian pear, onion, garlic, and sesame oil before a quick turn over the heat. Allow several hours for marinating even though the grilling itself is brief. Four servings pair well with rice and a cucumber salad, which gives those rich, charred ribs a simple place on the plate.
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Grilled Peach Salad with Tomatoes
Soft grilled peach slices bring a touch of sweetness to Grilled Peach Salad with Tomatoes, making it a fresh counterpoint to smoky meats. The peaches join cherry tomatoes, sugar snap peas, mint, parsley, and pickled red onion under a white balsamic dressing. Crumbled feta goes on top just before serving. Six servings take about 20 minutes on the card, with extra time needed for the onions to sit in warm vinegar. Bring it out once the grilled fruit has cooled slightly.
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Grilled Whole Chicken
Crisp, seasoned skin makes Grilled Whole Chicken an impressive main dish without requiring several separate cuts of meat. A whole bird gets a coating of smoked paprika, garlic powder, onion powder, and thyme, then cooks on the cooler side of a two-zone grill before resting. Six servings are ready in about an hour. Carve it onto a large platter and serve with grilled vegetables or corn, keeping the optional barbecue sauce on the side for those who want it.
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Grilled Beef Finger Meat
Little strips of richly flavored beef give Grilled Beef Finger Meat an easy-to-share place among the larger cuts on the grill. The meat comes from between the beef ribs and needs a little trimming before being seasoned with Montreal steak seasoning. Direct heat cooks the four servings in about 20 minutes. Slice the grilled pieces for serving with potato salad or roasted vegetables, and watch the heat because the fatty strips can cause flare-ups.
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Sweet & Spicy Grilled Harissa-Honey Chicken Skewers
A lively sweet-hot coating and a charred outside make Sweet & Spicy Grilled Harissa-Honey Chicken Skewers easy to spot on a crowded grill platter. Boneless chicken thighs marinate with harissa paste, honey, and lemon juice, while sliced red onions cook alongside the skewers. Allow at least 30 minutes for marinating before grilling on the Ninja Woodfire Outdoor Grill. Four servings are enough for a small family meal. Serve the chicken with couscous or a green salad to balance the heat.
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Grilled Corn Guacamole
Smoky kernels of corn make Grilled Corn Guacamole more interesting than a plain bowl of mashed avocado. Grilled kernels are folded into ripe avocado with red onion, garlic, cilantro, jalapeno, and fresh lime juice. Six servings take about 15 minutes, so it can come together while the other dishes finish cooking. Place it beside tortilla chips for a snack before dinner, or spoon it onto grilled chicken and steak tacos at the table.
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Grilled Chicken Drumsticks
Deep grill marks and a sticky finish make Grilled Chicken Drumsticks a familiar dish that is easy to serve without carving. The drumsticks get a rub of smoked paprika, garlic powder, onion powder, and thyme, then cook first over indirect heat. Barbecue sauce goes on near the end so it does not burn. Four servings take about 50 minutes. Set them beside corn and a cold salad for a relaxed dinner where everyone can choose their own piece.
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Grilled Cauliflower Steaks
Thick slices with browned edges give Grilled Cauliflower Steaks the same inviting grill marks as the meat beside them. Olive oil, dried herbs, garlic powder, onion powder, and red pepper flakes coat each slice before a quick turn over medium-high heat. Four servings take about 20 minutes. Finish the cauliflower with fresh lemon juice and serve it whole as a vegetable main or alongside steak, chicken, and the rest of the cookout spread.
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Grilled Mango-Chipotle Chicken Wings
Sticky, smoky wings with a fruity finish make Grilled Mango-Chipotle Chicken Wings a good reason to keep extra napkins nearby. A dry rub of chipotle powder, smoked paprika, mustard powder, and brown sugar seasons the chicken, while grilled mango becomes a sweet glaze. Six servings take about 40 minutes to prepare and grill, with another one to two hours for marinating. Bring the wings to the table hot and keep the extra mango sauce nearby for dipping.
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Texas-Style Carne Asada
Charred edges and thin slices turn Texas-Style Carne Asada into a main dish that works just as well on a plate as it does inside tortillas. Skirt steak marinates in lime juice, olive oil, roasted garlic, cumin, and Mexican oregano before a brief spell over high heat. Four servings need about six hours of marinating before grilling. Slice against the grain and set out tortillas, salsa, and grilled onions so everyone can build a plate their own way.
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Mediterranean Grilled Shrimp
Pink shrimp with lightly charred edges make Mediterranean Grilled Shrimp a welcome choice when the grill is already busy with heavier meats. The shrimp get a short marinade of olive oil, lemon juice, garlic, shallot, thyme, parsley, and oregano before going onto skewers. Four servings cook in minutes once the shrimp are prepared. Add them to a platter with a grain salad or grilled vegetables, and serve while the shrimp are still tender.
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Grilled Hanger Steaks with Chimichurri
Slices of seared beef with a spoonful of bright green sauce make Grilled Hanger Steaks with Chimichurri a striking centerpiece for a backyard dinner. Hanger steak sits with olive oil, oregano, cumin, paprika, onion, and garlic before cooking quickly over high heat. Four servings need at least two hours of marinating before grilling. Let the steak rest, cut it across the grain, then serve with chimichurri and a simple side of grilled vegetables.
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