A warm afternoon by the grill can use more than one kind of food on the menu. Pick a main, add a side, or try a sandwich when you want something cooked over the grates. You can use one idea for dinner tonight or add another while the grill is already going.
Charred Grilled Peppers
Blistered over medium-high heat, Charred Grilled Peppers turn two bell peppers into a smoky side in 15 minutes with olive oil, oregano, garlic, salt, and pepper. The skins pick up dark marks while the flesh softens without becoming mushy. Bring them to the table warm or at room temperature beside burgers, steaks, or grilled vegetables. Any extras can move into sandwiches, salads, wraps, or grain bowls the next day.
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Whole Baked BBQ Chicken
Under a buttery spice coating, Whole Baked BBQ Chicken roasts a five-pound bird with BBQ sauce, chicken broth, chili powder, smoked paprika, onion powder, and garlic powder. The recipe takes 2 hours 10 minutes and yields five portions, including a 10-minute rest before carving. Set it out with coleslaw, cornbread, or a green salad. Leftover slices work well in rolls or over a lunch salad.
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Fresh Pasta Salad with Grilled Veggies
Tossed with charred vegetables and balsamic vinaigrette, Fresh Pasta Salad with Grilled Veggies combines cavatappi, zucchini, bell pepper, red onion, cherry tomatoes, black olives, and parsley in 40 minutes. The vegetables are broiled on a sheet pan rather than placed on grill grates. Put the bowl out at room temperature or slightly chilled for a cookout side. A quick stir the next day brings the dressing back through the pasta.
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Garlic Butter Steak and Potatoes Foil Packet
Sealed inside four foil parcels, Garlic Butter Steak and Potatoes Foil Packet brings together cubed sirloin, baby potatoes, pearl onions, melted butter, Italian seasoning, and garlic powder in 45 minutes. Each packet grills for 10 to 12 minutes per side, with an oven option listed on the recipe. Open the foil carefully at the table and add parsley. A green salad or grilled corn keeps the plate from becoming too heavy.
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Lamb Kebabs
Shaped around skewers, Lamb Kebabs mix ground lamb with onion, garlic, coriander, mint, and cumin before hitting a hot grill or griddle. The 20-minute recipe makes six kebabs and includes a spiced Greek yogurt sauce with paprika and black pepper. Slide them into flatbreads with lettuce, cherry tomatoes, and red onion. Keeping the sauce and toppings separate also makes the setup easier for picnics or outdoor meals.
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Chipotle Grilled Chicken
Coated in garlic, chipotle in adobo, onion powder, lime juice, and olive oil, Chipotle Grilled Chicken turns boneless chicken thighs into a four-person main in 25 minutes. Medium-high heat browns the outside before the covered finish keeps the center moist. Slice the chicken for tacos, burritos, rice bowls, or salads. Grilled vegetables or cilantro-lime rice can round out the plate without competing with the chipotle.
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Grilled Tri Tip
Marinated in parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes, Grilled Tri Tip gives a two-pound roast a chimichurri coating and sauce. The recipe lists 40 minutes for four portions, with about 10 minutes of grilling per side plus a short rest. Bring it out sliced against the grain on a carving board. Leftovers can fill sandwiches, steak tacos, or salads the following day.
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Wingstop Louisiana Rub Wings
A smoky dry rub gives Wingstop Louisiana Rub Wings their coating of paprika, oregano, cumin, brown sugar, onion powder, garlic powder, salt, and black pepper. Sixteen wings bake in the oven until crisp, with a total recipe time of 25 minutes and four portions. Pair them with ranch or another cool dip for game-day plates. The seasoning can be mixed ahead, but the linked recipe itself does not use a grill.
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Charred Grilled Potatoes
Parboiled first, Charred Grilled Potatoes place two pounds of baby yellow potatoes over medium-high heat after a coating of lemon, garlic powder, olive oil, salt, and pepper. The 30-minute side serves four, and the cut surfaces stay on the grill about five minutes per side for browned marks. Pile them beside chicken, pork, steak, or burgers. Fresh herbs stirred into the remaining marinade finish the platter.
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Korean Burgers
Garlic, ginger, soy sauce, and black pepper season the beef patties in Korean Burgers, a 20-minute recipe that makes three sandwiches. The recipe cooks the patties in a hot pan, brushes them with honey BBQ sauce, and adds a chili-garlic mayonnaise with scallions. Stack everything on sesame buns and add kimchi or Asian slaw on the side. Outdoor grilling appears only as an alternate method in the recipe notes.
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Grilled Lobster Tail
Split lengthwise and brushed with herb garlic butter, Grilled Lobster Tail uses two four-to-five-ounce tails with lemon, smoked paprika, parsley, and basil. The 20-minute recipe serves two, grilling the flesh side for five to six minutes and the shell side for another three to four. Finish each half with reserved butter and lemon wedges. It makes a smaller main that pairs easily with potatoes, salad, or grilled vegetables.
Get the Recipe: Grilled Lobster Tail
Tomahawk Steak
Thick and bone-in, Tomahawk Steak seasons a two-pound ribeye with sea salt, black pepper, olive oil, and herb butter for two portions. The linked method sears the steak in a cast-iron skillet for two to four minutes per side, then roasts it for 25 to 30 minutes. Let the meat rest before slicing and add herb butter at the end. This recipe is an oven-finished steak recipe, not a grill method.
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Veggie Burger
Lentils, black beans, mushrooms, oats, breadcrumbs, onion, garlic, and parsley form the patties in Veggie Burger. The 35-minute recipe makes four portions, with each patty cooked in a greased skillet until browned on both sides. Load the burgers into buns with cucumber, red onion, and BBQ sauce, or add cheese during the final minute. The live recipe does not include outdoor-grill instructions for the patties.
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Grilled Eggplant
Brushed on both sides with olive oil, garlic, Italian seasoning, salt, and pepper, Grilled Eggplant turns two eggplants into four portions in 25 minutes. One-inch rounds stay directly over the heat for four to five minutes per side, leaving them tender with visible grill marks. Arrange the slices on a platter with parsley, lemon, or balsamic vinegar. They can sit beside a main or become the base of a lighter plate.
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Grilled Pork Chops
Bone-in chops soak in olive oil, soy sauce, brown sugar or honey, Dijon mustard, garlic, and black pepper before Grilled Pork Chops reach the grates. The recipe makes four portions and calls for one to eight hours of marinating, followed by a hot sear and a lower-heat finish. Rest them for five minutes before plating. Grilled corn, potato salad, baked beans, or cucumber salad all work alongside the pork.
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Grilled Veggie Kabobs
Threaded with zucchini, red onion, mushrooms, green bell pepper, and eggplant, Grilled Veggie Kabobs get coated in a lemon, Dijon, garlic, basil, and parsley dressing. The 40-minute recipe serves four, with the skewers grilling for 10 to 15 minutes until browned and tender. Drizzle the reserved dressing over the hot vegetables. These can fill the side-dish spot or sit over rice for a more substantial plate.
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Grilled Cheese Burritos
Packed with seasoned ground beef, Mexican rice, Monterey Jack, sour cream, lettuce, and cilantro, Grilled Cheese Burritos make six handheld portions in 35 minutes. The filled tortillas crisp for one to two minutes per side on a hot griddle or cast-iron grill pan. Cut them in halves for a platter or keep each one wrapped in foil for transport. The linked method is stovetop griddling rather than outdoor grilling.
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Grilled Zucchini
Cut into one-inch slices, Grilled Zucchini gets a garlic-herb coating made with olive oil, Italian seasoning, salt, and pepper. Three zucchini make four portions, and the instructions place each slice directly on the grates for four to five minutes per side. Add parsley after the slices come off the heat. Leftovers can move into salads, grain bowls, pita wraps, or pasta without needing much else.
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Grilled Shrimp Kabobs
Jumbo shrimp share the skewers with red and green bell peppers, red onion, and portobello mushrooms in Grilled Shrimp Kabobs. A 30-minute marinade of garlic, olive oil, honey, paprika, salt, and pepper brings the total recipe time to 53 minutes for four portions. Grill the skewers for six to eight minutes, turning as needed. Carry them straight to the table with rice, salad, or extra vegetables on the side.
Get the Recipe: Grilled Shrimp Kabobs