Quick Grilling Recipes

Enjoy the smoky flavor of grilled foods even on the busiest of nights. Browse our collection of quick and delicious main-dish recipes and choose from burgers, pork chops, kebabs, and more.

Cheddar-Horseradish Burgers

What makes the best burger bun? We think it depends on the patty. In this case, the bold cheddar and horseradish flavors demand something to support them, not overpower them, like an English muffin -- minimal but flavorful.

Not familiar with merguez? It's a harissa-spiked lamb sausage hailing from North Africa that's absolutely delicious grilled. Accessories designer Clare Vivier likes to serve the links family-style on a bed of fluffy couscous with plenty of fresh herbs. Don't miss the rest of her rustic French dinner party menu!

Serve this darkly crusted pepper steak with a variety of sides -- sliced tomatoes, creamed spinach, bread, and sandwich fixings -- to give your guests the most options.

Cherries aren't just for jams and pies -- these juicy, ruby-red summer beauties are ripe for the picking in a refreshing salsa that tops simple grilled fish.

Don't forsake fresh, crunchy veggies just because you're grilling. Top small pizzas, baked on the open flame, with spinach, scallions, tomatoes, and goat cheese for a welcome break from the meat.

Have you ever cooked a steak that, when you cut into it, has a "bull's-eye" look -- the middle is rare, or even raw, while the outside is overdone? Follow Thomas Joseph's tips to get perfectly cooked steak every time.

If you're fan of a sweet and smoky char, look no further than the barbecue sauce we've created for these chicken wings. Ketchup, Dijon, cider vinegar, and molasses are just a few of the ingredients that give the glaze its sticky kick.

Prepare our vinegary cabbage slaw just ahead of time to let its flavors mingle while you grill well-seasoned fillets of striped bass.

Food on a stick is always a crowd-pleaser, especially when it's as delicious as these Mediterranean-inspired kebabs. Plus, they come together in just 20 minutes!

Maine's sunny coast is as close as your patio when you break into foil packets of buttery shrimp, cod, potatoes, and corn. Fill the packets up to a day ahead, refrigerate, and toss onto the grill when it's time to eat.

Add a citrusy sizzle to your grill with chicken cutlets quick-marinated in lemon juice and oil, paired with no-fuss garlic bread.

Add spices and oil to dark rum for a quick and aromatic marinade that adds a sweet smokiness to grilled shrimp. Serve with our cilantro dipping sauce and white rice.

Here's a sumptuous steak recipe that you can prepare up to a day in advance, letting the meat soak up as much flavor from the balsamic vinegar, rosemary, and sugar as possible.

Grilled pork chops need nothing more than salt and pepper to come off the grill tender and perfectly seasoned. Pair with a quick cucumber salad for a tart and pleasing contrast.

Grated citrus zest is a wonderful ingredient in grilled dishes because the natural oils burst to life over an open flame, releasing their aroma and their flavors.

We love skewers of chicken thighs -- the dark meat stay moist on the grill, and in this Cajun-inspired recipe, blends perfectly with smoky sausage. And don't forget our quick salad of black-eyed peas and veggies!

It's important to cook pork burgers all the way through, but don't worry: Your meat will stay rich and moist with a little barbecue sauce and chopped onion mixed in the patties.

There's not much heat in this salsa of orange chunks, red peppers, red onions, and mint, but there's plenty of color and bite -- perfect for dressing thick, meaty steaks of grilled tuna.

Portobello burgers are nice and juicy because the underside of the mushroom caps thirstily absorb any marinade you care to use -- in this case, a simple mix of balsamic vinegar, oil, and garlic.

Tropical Hawaii inspired our grilled pineapple-glazed pork and bell-pepper skewers. Pineapple juice pairs with honey to glaze the pork tenderloin, and chunks of the fruit are stirred into white rice.

For the best burgers, mix beef with Worcestershire and Dijon mustard to add flavor and moisture on the inside, then season with salt and pepper to enhance those flavors further and create a nice crust.

Today's groceries offer vegetarians plenty of options when grilling, like extra-firm tofu, which here comes off the grill charred and ready for dipping in a tangy ginger-lime-cilantro sauce.

Here's a dish that stretches your wallet, not your limits: tender garlic-thyme chicken with grilled potatoes and asparagus. Bonus: the recipe makes plenty of leftovers for future meals.

Feel free to mix it up a little with this fun and surprising take on cheeseburgers. Mozzarella, Gruyere, Havarti, or any good melting cheese works well with the grilling method we lay out here.

Don't go grill-less on a rainy day. Make these flavorful skewers of pork and orange on your stovetop with a grill pan. If that doesn't brighten your day, a sauce of honey and mustard should do the trick.

Flame-kissed flat-iron steaks, dressed here with a relish of grilled tomatoes and scallions, make a scrumptious summer supper.

We like to pair lemony chicken breasts with juicy blistered tomatoes and perfectly charred squash for a light summery meal.

Jalapeno is just the most potent of the flavors in the spice paste spread on these pork tenderloins before grilling. Garlic, thyme, coriander, and cumin are also on hand to shape the overall flavor.

Swordfish is among the most steak-like of all fish, with firm, chunky flesh that's wonderful grilled. We've added basil oil and cherry tomatoes for a delectable Italian-inspired combination.

This recipe calls for easy-to-find precooked brats (look near the other sausages). For fresh ones, increase the grilling time by five minutes, until they're cooked through.

You can make these Mediterranean-style kebabs of chicken, squash, and onions with breast meat, but we like thigh meat, which is more flavorful and picks up our vinegary marinade better.

Topped with creamy ricotta and lightly charred vegetables, these pizzas are thrown together in less than half an hour and are sure to become a family favorite -- one that is truly restaurant-worthy.

Skip the drive-thru and get classic burger taste at home. Follow our easy tricks for getting the juiciest patties.

Here's a nutty, well-spiced spin on veggie burgers: chickpeas, scallions, peanuts, and spices blended with bread to form firm patties that grill beautifully.

Dijon mustard melds with the natural juices from grilled pork loin to create a delectable sauce.

There's a hint of Mexico in this grilled chicken dish, with its lush sauce of pureed pumpkin seeds, garlic, cilantro, and jalapeno.

An anise-scented rub and fragrant olive oil stand up to the robust flavor of lamb.

If you're looking for a bold turkey burger, this recipe should hit the spot. Minced jalapenos add welcome heat while shredded Monterey Jack makes for a juicier, more savory patty.

Sumptuous cubes of pork alternate with tender slices of apple in this crowd-pleasing dish. Basted in a simple apricot and tomato barbecue sauce, no one will be able to resist!

The tint of red in these juicy Indian-style chicken burgers comes from the mixture of paprika, cumin, cardamom, and cayenne that permeates every bite.

It's nice to have something cool and leafy to serve alongside grilled meats, like this lemony salad of bulgur, parsley, cucumber, and tomato we've paired with flame-kissed chicken thighs.

Thick sirloin steaks don't need anything more than salt and pepper in order to be grilled to succulent perfection. After the grill, however, why not try one of our three favorite toppings?

Our secret for making lean pork loin super flavorful? This Asian-inspired humdinger of a marinade.

With their rich, buttery texture, scallops are made for the grill, as well as for the glaze of honey and orange juice that we've created here.

A quick stew of poblanos, tomatoes, and lime juice serves as a thick and juicy sauce for sliced skirt steak, grilled to medium-rare (or however you like!) in this smoky, eye-catching dish.

We sprinkle these turkey burgers with chili powder before grilling, rather than mixing it into the meat so that a peppery crust forms. Then we double down on the heat with a slice of pepper Jack.

Give sliders a Greek twist by making parsley- and oregano-flecked lamb patties, using pita instead of buns, and topping with cool tzatziki.

Take your chicken burger for a spicy, zesty spin by adding roasted poblano chile. Serve alongside watermelon, cucumber, and lime wedges dipped in a mix of ancho chile powder and salt.

Here's a Latin-inflected dish that starts out with a seemingly Asian marinade of pineapple and soy but quickly moves south of the border by incorporating poblanos and cilantro.