12 Best Summer Grilling Recipes to Fire Up This BBQ Season

Fire Up Your Taste Buds: 12 Best Summer Grilling Recipes for Every Occasion

There’s nothing quite like the aroma of sizzling food over smoky coals, or the sound of laughter and conversation drifting through a backyard on a summer evening. Summer grilling is more than just a way to cook dinner; it’s a full-on celebration of flavor, creativity, and the joy of sharing good times (and even better food) with friends and family.

Whether you’re a diehard BBQ lover, home cook eager to upgrade your skillset, or someone looking for lighter, healthier BBQ options, you’re in for a treat! This post uncovers the 12 best new summer grilling recipes, with a perfect blend of classic favorites and delicious, health-conscious creations. Stick around to the end, where I’ll introduce the 21-Day Smoothie Diet, an effortlessly fun way to keep your summer meals light, energizing, and oh-so-refreshing!

Classic Sizzle: 6 Traditional Summer Grilling Recipes

Nothing says summer quite like these tried-and-true crowd-pleasers. If you’re ready to impress your guests and top your own “best BBQ ever” list, try out these favorites!

1. Juicy Maple-Mustard Grilled Chicken

This is chicken like you’ve never had before! Chicken thighs are marinated in a mix of sweet maple syrup, zesty Dijon mustard, garlic, and a splash of apple cider vinegar.

Ingredients

• 4 chicken thighs (bone-in, skin-on)
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard
• 2 garlic cloves, minced
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions

1. In a mixing bowl, whisk together the maple syrup, Dijon mustard, minced garlic, and apple cider vinegar. Season the marinade with a pinch of salt and pepper.
2. Place the chicken thighs in a ziplock bag or shallow dish and pour the marinade over them, ensuring they are well-coated. Marinate in the fridge for at least 2 hours or overnight for best results.
3. Preheat your grill to medium heat. Lightly oil the grill grates to prevent sticking.
4. Remove the chicken thighs from the marinade (reserve the marinade) and place them on the grill, skin-side down. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C).
5. Meanwhile, heat the reserved marinade in a small saucepan until it simmers. Use it as a glaze and brush it onto the chicken during the last few minutes of grilling.
6. Serve hot and enjoy your juicy maple-mustard grilled chicken!

Tip: Brush with extra maple-mustard right before serving for a glossy finish!

Melt 15 Pounds of Fat in a Week with This Green Smoothie >> Discover Now

2. BBQ Bourbon Glazed Ribs

Summer is the perfect season for ribs. These get a rich, sticky bourbon glaze that caramelizes beautifully over direct heat.

Ingredients

• 2 racks of baby back ribs
• 1 cup bourbon
• 1 cup ketchup
• 1/2 cup brown sugar
• 1/3 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper to taste

Instructions

1. Prepare the Ribs: Remove the membrane from the back of the ribs and season generously with salt, black pepper, and smoked paprika.
2. Make the Bourbon Glaze: In a saucepan, combine bourbon, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, garlic powder, and cayenne pepper. Simmer over medium heat until the mixture thickens, about 15–20 minutes.
3. Preheat the Grill: Heat your grill to medium heat (around 350°F) for indirect cooking.
4. Cook the Ribs: Place the ribs on the grill and cook over indirect heat for about 2 hours, flipping occasionally.
5. Glaze the Ribs: During the last 30 minutes, brush the ribs with the bourbon glaze every 10 minutes, allowing it to caramelize.
6. Serve: Remove the ribs from the grill, let them rest for 5 minutes, then slice and serve with extra glaze on the side.

Result: Sweet, smoky, melt-off-the-bone perfection.

Melt 15 Pounds of Fat in a Week with This Green Smoothie >> Discover Now

3. Classic Surf & Turf Skewers

No need to choose between land or sea! Steak and shrimp are marinated in fresh lemon, herbs, and a touch of honey, then threaded onto skewers.

Ingredients:

• 1 lb steak (sirloin or ribeye), cut into 1-inch cubes
• 1/2 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 2 tsp fresh rosemary, chopped
• 2 tsp fresh thyme, chopped
• 2 garlic cloves, minced
• Salt and pepper, to taste
• Skewers (metal or soaked wooden skewers)

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, honey, rosemary, thyme, garlic, salt, and pepper.
2. Separate the marinade into two bowls—one for the steak and one for the shrimp. Add the steak cubes to one bowl and the shrimp to the other. Toss to coat and marinate for 20-30 minutes.
3. Preheat your grill to medium-high heat.
4. Thread the marinated steak and shrimp onto skewers, alternating between each.
5. Grill the skewers for 2-3 minutes per side, or until the steak is cooked to your preferred doneness and the shrimp is pink and opaque.
6. Remove from grill, let rest for a couple of minutes, and serve hot.

Serving Suggestion: Pair with a crisp summer salad or garlicky grilled bread.

Melt 15 Pounds of Fat in a Week with This Green Smoothie >> Discover Now

4. Sweet Corn & Jalapeño Grilled Salsa

This grill-charred salsa is perfect for taco night or dipping with your favorite chips.

Ingredients:

• 2 ears of fresh sweet corn, husked
• 2 jalapeños
• 4 Roma tomatoes
• 1 small red onion, peeled and halved
• 2 cloves garlic, unpeeled
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Place the corn, jalapeños, tomatoes, red onion halves, and garlic cloves on the grill. Grill for 8–10 minutes, turning occasionally, until the vegetables are charred and softened.
3. Remove the vegetables from the grill and let them cool slightly.
4. Cut the corn kernels off the cob and place them in a large bowl.
5. Peel the charred skin off the jalapeños, remove the seeds (if you want less heat), and finely chop.
6. Dice the grilled tomatoes and red onion, then peel and mince the garlic.
7. Combine the corn, jalapeños, tomatoes, onion, and garlic in the bowl. Add lime juice, cilantro, salt, and pepper, then mix well.
8. Serve immediately with tortilla chips or as a topping for tacos.

Melt 15 Pounds of Fat in a Week with This Green Smoothie >> Discover Now

5. Sticky Pineapple Teriyaki Chicken Wings

These wings are the ultimate summer finger food! The teriyaki sauce is brightened up with pineapple for a tropical punch.

Ingredients

• 2 lbs chicken wings
• 1/2 cup soy sauce
• 1/4 cup pineapple juice
• 1/4 cup honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1 tsp cornstarch mixed with 2 tsp water (for thickening)
• Sesame seeds and chopped green onions (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
2. Place the chicken wings on the rack and bake for 20 minutes. Flip the wings and bake for another 20 minutes until golden and crispy.
3. While the wings bake, prepare the sauce. In a small saucepan, combine soy sauce, pineapple juice, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
4. Add the cornstarch slurry to the sauce and stir until thickened. Remove from heat.
5. Once the wings are done, toss them in the pineapple teriyaki sauce until fully coated.
6. Return the coated wings to the oven for 5 more minutes to caramelize.
7. Garnish with sesame seeds and green onions before serving.

Melt 15 Pounds of Fat in a Week with This Green Smoothie >> Discover Now

Time for a Healthier BBQ Twist

Traditional grilling is all about big flavors, but sometimes you want something lighter without losing that delicious summer vibe. Whether you’re watching your calories, cutting carbs, or just want a creative update, these next six recipes pack major taste with a health-conscious edge

6. Classic Grilled Vegetable Platter

Don’t forget the veggies! Grilled asparagus, bell peppers, mushrooms, and zucchini are crowd-pleasers that double as sides or even mains for vegetarians.

Ingredients

• 1 bunch asparagus, trimmed
• 2 bell peppers (any color), sliced into strips
• 8 oz mushrooms (button or portobello), stems removed
• 2 medium zucchini, sliced lengthwise
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. Preheat your grill or grill pan to medium-high heat.
2. In a large bowl, toss the vegetables with olive oil, garlic powder, oregano, salt, and pepper until evenly coated.
3. Place the vegetables on the grill in a single layer. Grill each side for 3-4 minutes, or until they’re tender and have nice grill marks.
4. Remove from the grill, arrange on a platter, and serve warm as a side dish or vegetarian main course!

Melt 15 Pounds of Fat in a Week with This Green Smoothie >> Discover Now

7. Grilled Lemon-Herb Salmon

Salmon is loaded with good-for-you omega-3s and grills up beautifully with nothing more than fresh herbs and zesty lemon.

Ingredients:

• 4 salmon fillets (skin-on, about 6 oz each)
• 2 lemons (1 sliced, 1 juiced)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat your grill to medium-high heat and lightly oil the grates.
2. In a small bowl, mix olive oil, lemon juice, minced garlic, parsley, dill, salt, and pepper.
3. Brush the salmon fillets generously with the herb mixture.
4. Place the salmon on the grill, skin-side down. Add lemon slices on top of each fillet for extra flavor.
5. Grill for about 6-8 minutes on one side, then flip and cook for another 2-4 minutes, or until the salmon is flaky and cooked through.
6. Remove from the grill and serve immediately with extra lemon slices on the side.

Melt 15 Pounds of Fat in a Week with This Green Smoothie >> Discover Now

8. Spicy Grilled Cauliflower Steaks

Looking for a plant-based showstopper? Cauliflower steaks are bold, smoky, and seriously satisfying.

Ingredients:

• 1 large head of cauliflower
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)
• Lemon wedges (optional, for serving)

Instructions:

1. Preheat your grill to medium-high heat.
2. Trim the outer leaves and stem of the cauliflower while keeping the core intact. Slice the cauliflower into thick steaks, about 1 to 1.5 inches each.
3. In a small bowl, mix the olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper into a paste.
4. Brush both sides of each cauliflower steak with the spice mixture, ensuring they’re evenly coated.
5. Place the cauliflower steaks on the grill and cook for 5-7 minutes per side, or until they develop a nice char and are tender.
6. Remove from the grill and garnish with chopped fresh parsley, if desired. Serve with lemon wedges for a zesty finish.

Melt 15 Pounds of Fat in a Week with This Green Smoothie >> Discover Now

9. Honey-Lime Grilled Shrimp Tacos

Light and packed with zest, these shrimp tacos are a weeknight winner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp honey
• Juice of 2 limes
• 2 garlic cloves, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper, to taste
• Small flour or corn tortillas
• 1 cup red cabbage, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Optional toppings: diced avocado, sour cream, or crumbled queso fresco

Instructions:

1. In a bowl, whisk together olive oil, honey, lime juice, garlic, chili powder, cumin, salt, and pepper. Reserve 2 tablespoons of the mixture for later.
2. Add the shrimp to the bowl and toss to coat. Let marinate for 15-20 minutes.
3. Heat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes on each side until pink and cooked through.
4. Warm the tortillas on the grill or in a pan.
5. Assemble the tacos by layering cabbage, grilled shrimp, and cilantro. Drizzle with the reserved marinade and add optional toppings if desired.
6. Serve immediately and enjoy!

Melt 15 Pounds of Fat in a Week with This Green Smoothie >> Discover Now

10. Smoky Grilled Portobello Burgers

Portobello mushrooms make an excellent (and filling!) burger base. They are meaty, juicy, and contain only a fraction of the calories of traditional burger bases.

Ingredients

• 4 large portobello mushroom caps, stems removed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 4 burger buns
• Lettuce, tomato slices, and red onion (for topping)
• Your favorite burger sauce or condiment

Instructions

1. Preheat your grill to medium-high heat.
2. Clean the mushroom caps and pat them dry. Brush both sides with olive oil.
3. Sprinkle each mushroom cap with smoked paprika, garlic powder, salt, and pepper.
4. Place the mushrooms on the grill, gill side up, and cook for 4-5 minutes. Flip and grill for another 4-5 minutes until tender and slightly charred.
5. Toast the burger buns on the grill for 1-2 minutes, if desired.
6. Assemble the burgers: place a grilled mushroom cap on the bottom bun, add lettuce, tomato, red onion, and your favorite sauce, then top with the other half of the bun.
7. Serve immediately and enjoy!

Melt 15 Pounds of Fat in a Week with This Green Smoothie >> Discover Now

11. Mediterranean Grilled Chicken Skewers

Herbs, lemon, and a punch of garlic give these chicken skewers a Mediterranean twist.

Ingredients

• 1 lb (450g) chicken breast, cut into bite-sized pieces
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Wooden or metal skewers (soaked in water if wooden)

Instructions

1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper.
2. Add the chicken pieces to the marinade and mix until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
3. Preheat your grill or grill pan over medium-high heat.
4. Thread the marinated chicken onto skewers.
5. Grill the skewers for 4-5 minutes per side, or until the chicken is cooked through and has nice grill marks.
6. Serve warm with tzatziki, a side salad, or pita bread for a complete Mediterranean meal!

Melt 15 Pounds of Fat in a Week with This Green Smoothie >> Discover Now

12. Grilled Summer Peach Salad

Peaches get even sweeter on the grill! When tossed with baby greens, goat cheese, and toasted pecans, this salad is pure sunshine on a plate.

Ingredients:

• 2 ripe peaches, halved and pitted
• 4 cups baby greens (arugula, spinach, or mixed greens)
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted pecans
• 2 tablespoons olive oil
• 1 tablespoon balsamic glaze (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium heat. Lightly brush the cut sides of the peaches with a little olive oil.
2. Place the peaches on the grill, cut side down. Grill for 3-4 minutes, or until they have nice grill marks and are slightly softened. Remove from the grill and let cool slightly, then slice.
3. In a large salad bowl, toss the baby greens with olive oil, salt, and pepper.
4. Top the greens with the grilled peach slices, crumbled goat cheese, and toasted pecans.
5. Drizzle with balsamic glaze if desired. Serve immediately and enjoy!

“An inviting summer salad served on a rustic plate, featuring juicy grilled peach slices with charred grill marks, nestled atop a bed of fresh baby greens. The salad is garnished with creamy crumbled goat cheese, toasted pecans, and a light drizzle of balsamic glaze. In the background, a wooden table with a small bowl of pecans, olive oil, and a bottle of balsamic glaze adds to the cozy, fresh summer vibe.”

Read More: 

• Top 10 Pasta Salad Recipes for Summer You’ll Love
• 10 Blue Lemonade Recipes for a Perfect Summer

Why Not Refresh with the 21-Day Smoothie Diet?

If you’re loving the lighter side of summer or want to reset your routine, the 21-Day Smoothie Diet is an energizing, hassle-free way to keep feeling your best. The plan includes delicious, nutritionist-designed smoothies perfect for breakfast, lunch, or post-grilling snacks. You get bright, fruity flavors, a balance of nutrients, and a plan that actually fits real life (even if you’re living at the BBQ).

Interested? Check out our complete guide to the 21-Day Smoothie Diet and discover how easy healthy habits can be.

Your Summer, Reimagined with Fresh Flavor

With these 12 new summer grilling recipes, you’ve got everything you need for an unforgettable season at the grill. Enjoy the classics when you’re craving comfort, then mix things up with lighter, health-conscious options that don’t skimp on taste. And if you’re looking to go the extra mile, pair your best BBQ with a refreshing smoothie from the 21-Day Smoothie Diet. This summer, your table will be as bright and varied as your guest list!

Ready to turn up the heat and savor every sunny moment? Fire up the grill and treat yourself to the summer grilling adventure you deserve! For fresh, healthy ideas all season long, bookmark our smoothie plan and never run out of new favorites.

This post may contain affiliate links. Please read our disclosure here.