Celebrate warm weather with our collection of easy grilling recipes, including simple grilled steak, Emeril's Caribbean chicken, fresh vegetable quesadillas, and more.

The hanger steak and fresh summer vegetables in this salad are infused with a rosemary-and-garlic-scented herb oil you make right on the grill. Balsamic vinegar and honey are then whisked into the oil to make a vinaigrette for the salad.

The secret to grilling a whole chicken perfectly is patience! Set up your grill for indirect heat and cook the chicken for an hour and a half, brushing with homemade or purchased barbecue sauce during the last 15 minutes of grilling.

To make this twist on the Greek classic, marinate cubes of pork shoulder in lemon juice, garlic, and oregano. Grill the pork on skewers and serve with yogurt-tahini sauce and warm pita bread.

This grilled shrimp appetizer is loaded with flavor thanks to a zesty tequila and citrus marinade. A sprinkling of fresh jalapenos ups the heat factor.

Make a sweet and smoky relish for grilled flat-iron steaks by charring cherry tomatoes and scallions on a sheet of foil over the grill, and then tossing with balsamic vinegar. This hearty dinner is ready in just 20 minutes.

Marinating a boneless pork loin in a brine seasoned with peppercorns, coriander seeds, oregano, and bay leaf makes it exquisitely juicy and flavorful. To cook it perfectly, sear it over medium-high heat and then move to a cooler portion of the grill to finish cooking.

Enjoy your burgers like they do Down Under: topped with fried egg, sliced beets, and grilled onions. Serve these Aussie burgers with ketchup or barbecue sauce.

For perfectly tender baby-back pork ribs, wrap them in foil and give them a head start in the oven. Brush the ribs with homemade or purchased barbecue sauce and brown them on a hot grill for a few minutes before serving.

A spicy rub of paprika, cayenne and black pepper, oregano, thyme, and garlic turns to a rich mahogany color as the bird cooks on the grill. Serve this spicy chicken with a cool slaw or cucumber salad.

Boneless, skinless chicken thighs are a great choice for cookouts because they cook quickly and stay moist despite the heat of the grill. Serve the lemon-and-garlic seasoned bird with tabbouleh -- a summery Middle Eastern salad made with bulgur wheat, cucumber, tomato, and lots of chopped fresh parsley dressed with lemon juice and olive oil.

Firm and meaty tilapia fillets are a great choice for the grill. Top the grilled fish with a sweet and spicy salsa of Bing cherries, red onion, cilantro, jalapeno, and lime juice.

A sweet-savory marinade of soy sauce, brown sugar, cider vinegar, Worcestershire sauce, Dijon mustard, and red-pepper flakes gives grilled flank steak mouth-watering flavor. Serve it with tomato or zucchini salad and grilled potatoes.

Serve grilled salmon steaks and asparagus with a sweet and tangy sauce made from Dijon mustard, sugar, and white-wine vinegar. Use any leftover asparagus as a side dish for your next dinner; the vegetable will keep in the refrigerator for up to two days.

Bake pork spare ribs under a pungent glaze of smoky chipotles in adobo, honey, and mustard powder. Once the ribs are fork-tender, brush them with honey and give them a charred finish on a hot grill.

Marinate quick-cooking chicken cutlets in garlic, oregano, and lemon juice. Orzo pilaf seasoned with more oregano, lemon juice, and chopped toasted hazelnuts completes this easy grilled-chicken dinner.

Serve these adorable little sliders as an appetizer or a main dish. Top each grilled mini burger with pickled red onion and garlic mayonnaise.

The next best thing to a seafood bake on the shores of Maine, this dinner is prepared by wrapping dill-seasoned shrimp, cod, potatoes, and corn on the cob in foil packets which are cooked on the grill. For easy entertaining, assemble the packets a day ahead and remove from the refrigerator when the grill is ready.

Minced garlic, brown sugar, paprika, and cayenne create a thick and flavorful spice paste for marinating pork loin chops. Serve these spicy chops with a cool potato salad.

These quick-cooking, Mediterranean-style kebabs are a nice change of pace from the usual pork, chicken, and beef. Lemon zest, fresh mint and coriander, and cinnamon add loads of flavor.

This light dinner, which is ready in just 20 minutes, is perfect for hot summer nights. Thin chicken cutlets marinated in lemon juice, minced garlic, and olive oil are grilled at the same time as thick slices of garlic-rubbed country bread.

Spread split baguettes with goat cheese and grainy mustard, and then pile the sandwiches with arugula and slices of grilled red onion and rib-eye steak. These sandwiches would also be delicious with lamb.

Form purchased pizza dough into thin ovals and grill on one side before topping them with shredded Fontina cheese, grilled tomatoes, and fresh basil. Serve these vegetarian pizzas as a main dish or cut them into wedges for an appetizer.

Brush grilled chicken pieces with a homemade tomato-based Memphis-style barbecue sauce during the last five to 10 minutes of cooking so they develop a deliciously caramelized glaze. Serve the chicken with creamy celery and dill-flecked macaroni salad.

Large, tail-on shrimp are marinated in thyme, minced garlic, and orange zest and juice before searing on the grill. They're served with an easy dipping sauce of mayonnaise seasoned with more thyme, orange zest, and orange juice.

Savor the sunny flavors of the Mediterranean when you marinate halved chickens in chopped fresh oregano, lemon zest, and freshly squeezed lemon juice. To achieve perfectly grilled chicken, cook it over medium heat and move to a cooler part of the grill if the outside is browning too quickly.

Lamb cubes are marinated (for just a few minutes, or as long as overnight) to infuse them with the Mediterranean flavors of lemon and garlic. The kebabs are grilled, then served with a tangy dipping sauce made by pureeing feta cheese with lemon juice.

A marinade of lime juice, soy sauce, scallions, ginger, and red-pepper flakes gives this easy grilled flank steak a zesty Asian flavor. For the most tender, juicy results with this lean cut of beef, cook it to medium-rare and cut it in thin slices against the grain.

Mild pork tenderloin gets a boost with this Asian-style marinade of soy sauce, rice vinegar, ginger, and lime juice. Grill the whole tenderloin over medium-low heat for perfect results.

Portobello mushrooms, those darlings of the vegetarian grilling menu, gain depth and tanginess from a balsamic vinegar marinade. Serve them on hamburger buns with grilled red bell peppers and goat cheese.

The buttermilk in this marinade makes boneless, skinless chicken breasts extra moist and tender. Chopped fresh rosemary adds fragrance and depth to the grilled chicken.

Thin pork shoulder chops take just two minutes per side to cook on the grill. Marinate sliced cucumber and red onion in lemon juice, sugar, and dill to make a refreshing side salad. This easy weeknight dinner is ready in just 20 minutes.

Boneless butterflied leg of lamb cooks quickly on the grill. The marinade with red-pepper flakes, crushed coriander, and fennel seeds is an excellent complement to the robust flavor of lamb.

In Emeril Lagasse's version of jerk chicken, the marinade is made from Scotch bonnet or jalapeno chiles blended with scallions, garlic, ginger, lime juice, soy sauce, brown sugar, thyme, and pumpkin-pie spice. If you don't have the pie spice on hand, substitute equal parts ground cinnamon, nutmeg, ginger, and allspice.

A dry spice rub made of crushed black peppercorns, coriander seeds, dill seeds, red pepper flakes, and salt elevates grilled strip steaks from good to great. You can double or triple the spice rub recipe so you're always ready for your next barbecue.

To make these fall-off-the-bone tender pork ribs from Emeril Lagasse, coat two slabs of baby backs with a dry rub of mustard powder, paprika, celery salt, onion powder, red-pepper flakes, garlic powder, and celery seed, and marinate for two hours. Bake the ribs gently in a 300-degree oven and then brush with barbecue sauce and finish them on the grill.

Make your next easy barbecue party a cinch by searing sirloin steaks on a hot grill. Cut into thin slices and serve with a selection of homemade toppings, including Sweet-Onion Relish, Spicy Green Sauce, and Tomato-Ginger Chutney.

Break out of your usual grilling routine with these Monterey Jack, yellow squash, and orange bell pepper-stuffed vegetarian quesadillas. Serve fresh corn-scallion relish on the side.

Create big, fresh flavor with just a few ingredients in this salsa that combines navel oranges, red bell pepper, red onion, and fresh mint. Spoon the salsa over coriander-seasoned grilled tuna steaks.

Choose ground beef chuck with at least 20 percent fat to create the ultimate grilled burger. The only seasoning these patties need is a generous sprinkling of salt and pepper.

Please your vegetarian guests with these delightful grilled pizzas. Cook purchased pizza dough on the grill, topping with goat cheese, scallions, and sliced tomatoes during cooking. Just before serving, pile each pizza with a fresh salad of baby spinach and avocado dressed in a red-wine vinaigrette.

It's easy to re-create this beloved Indian restaurant dish at home: Marinate boneless, skinless chicken thighs in plain yogurt, lime juice, garlic, and jalapeno chiles before grilling over high heat. Serve the tandoori chicken with basmati rice and purchased naan bread if you like.

To serve up this favorite Midwestern sandwich, grill precooked bratwurst sausages until golden brown and serve on hard rolls with spicy brown mustard and bread-and-butter pickles. Make the classic side dish by sauteing red onion in butter, and then stirring in sauerkraut and caraway seeds.

Give chicken-thigh kebabs a Cajun kick by threading them on skewers along with chunks of andouille or kielbasa sausage and sprinkling them with oregano before grilling. Serve them with an easy Bayou-style black-eyed pea salad.

Bring the South Pacific to your own backyard with grilled skewers of honey and pineapple juice-marinated pork tenderloin and red bell peppers. Serve the pork kebabs with pineapple-ginger rice and lime wedges.

Serve grilled salmon fillets with a sweet and tangy citrus sauce made by reducing orange and lime juices over high heat, and whisking in sugar, Dijon mustard, and olive oil.

Top flour tortillas with zucchini, portobello mushrooms, and scallions that have been grilled until tender and caramelized. Crumbled feta cheese and fresh tomato salsa are the perfect finishing touches.

Almond-parsley pesto is delicious on grilled Italian bread. Serve the bruschetta on a platter with grilled chicken, zucchini, red onion, and fresh Romaine lettuce leaves, and let everyone assemble their own dinner.

Minced red onion and barbecue sauce add bold flavor to ground pork in these juicy burgers. Serve on soft onion rolls topped with more barbecue sauce, and a spoonful of coleslaw, if you like. Feel free to substitute ground beef chuck or ground turkey for the pork.

These Indian-accented chicken burgers are made of chicken thighs marinated in tandoori spices including ginger, paprika, cumin, cardamom, and cayenne pepper. The mixture is then chopped in the food processor and formed into patties. Serve these aromatic burgers in pita bread with sliced cucumber, fresh cilantro sprigs, and an easy cumin-yogurt sauce.

This ultra-easy 20-minute grilled chicken recipe will delight kids and adults alike. Simply brush chicken tenders with purchased barbecue sauce and grill over medium-high heat, basting every few minutes with more sauce to create a caramelized glaze.

Make your cookout a special occasion with these thick rib-eye steaks marinated in garlic and fresh thyme. Grill the steaks over medium-high heat to create a nice char on the outside, and serve with a tomato salad and grilled garlic bread or your favorite side dishes. This recipe also works nicely with other cuts of meat, including strip, T-bone, porterhouse, or tenderloin.

The marinade for this easy version of jerk chicken combines scallions, garlic, jalapeno, lime juice, brown sugar, allspice, cinnamon, and thyme. For extra flavor, reserve some of the marinade for basting the chicken while it grills.

A glaze of rum, lime juice, and sugar gives this skewered grilled shrimp and mango recipe a tropical feel. Serve the kebabs with a refreshing salad of watercress tossed in an easy lime vinaigrette.

Make a quick homemade barbecue sauce from ketchup, hot sauce, cider vinegar, Dijon mustard, brown sugar, garlic, and molasses. Set aside half the sauce for dipping, and use the other half to baste the chicken as it cooks on the grill.

Season ground beef chuck with Worcestershire sauce and stuff the patties with blue cheese before grilling. The burger patties can be made a day ahead and stored in the refrigerator until the grill is ready.

The filling for these quesadillas was inspired by the flavors of Cuban sandwiches. Start by grilling red onion and garlic-marinated pork tenderloin. Layer flour tortillas with spicy brown mustard, dill pickles, baked ham, provolone or Swiss cheese, and the grilled pork and onions, and heat on the grill just until the tortillas are browned and crispy and the cheese is melted.

A generous coating of coarse salt and cracked black pepper gives sirloin steaks plenty of robust flavor. Allow the grilled steaks to rest for 10 minutes, and then cut into thin slices for serving.

Mix together lemon juice, crushed garlic, and olive oil to make a fresh-tasting marinade for quick-cooking boneless, skinless chicken breasts. Season halved tomatoes and yellow summer squash with more garlic, sear everything on a hot grill, and garnish with fresh basil before serving.