With a wonderfully complex and flavorful sauce like this, the chicken and zucchini need almost no seasoning―just salt, pepper, and the grill’s flame. The salsa’s combination of tangy, briny, herbal, and nutty flavors is perfect for chicken, pork, fish, or shrimp, especially if they’re grilled. To save soaking the skewers for a half an hour, use metal ones instead of wood.
This recipe is designed to cook on a campfire, but you can take the rack out of your grill and put the foil bags on the charcoal for the same effect. Corn and shrimp with deeply flavorful seasonings like lime, soy sauce, honey, and coriander bake and steam in 10 minutes wrapped in foil. You don’t even need plates―just tear open the packets and eat straight from them, with a side of French bread for sopping up juices.View Recipe: Barbecued Lime Shrimp and Corn
Tasty grilled eggplant needs strong flavors to stand up to it, and the pungent Roquefort and sweet-savory tomato in this recipe do that job well. Crusty-outside, soft-inside grilled sourdough is the perfect bread to contain everything. For an even more indulgent version of the sandwich, add a couple slices of crisp bacon for a BLT-E.View Recipe: Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing
With their easy but elegant relish, these mini-burgers would make a statement at any outdoor or summertime party, especially served with a refreshing cocktail. You can also use this same recipe to make four regular-sized burgers.
This is a cross-cultural dish: Sate are Indonesian meat skewers, and ponzu is a citrusy Japanese dipping sauce. The two come together here in harmony for a great less-than-15-minute dish. Dress bagged coleslaw mix with a combination of rice vinegar, soy sauce, brown sugar, and sesame oil for a great side.View Recipe: Chicken Sate with Ponzu Sauce
There’s a lot to love about these sandwiches: the onion and pepper grilled to caramelized perfection, the melt-in-your-mouth medium-rare tuna steaks, the spicy-tangy-creamy mayonnaise, and even the crunchy lettuce leaf on each bun. This dish is a great source of omega-3s and other healthy fats, but it has less than two grams of saturated fat per serving.View Recipe: Grilled Tuna Sandwiches with Onions, Bell Peppers, and Chile-Cilantro Mayonnaise
Opposites attract in this dish: hot steak sits atop cold salad, and tender meat contrasts with crunchy vegetables. The basic salad with red wine-lemon vinaigrette is easy and works great, but you can customize the salad with your favorite vegetables (or fruits) and dressing. Just about anything will match the steak.View Recipe: Grilled Sirloin Salad
Mexican flavor suffuses these burgers, from the chopped jalapeño mixed in to the patties to the cilantro-lime mayo that tops them. The mayo is also a good topping for fish tacos. The ideal side for this dish? Grilled Mexican Corn with Crema.View Recipe: Fresh Salmon-Cilantro Burgers
Shake up burger night with this unique sweet-and-salty creation. Add even more flavor by changing up the toppings; try spicy kimchi or sriracha, or crunchy napa cabbage or water chestnuts. Serve with small plates of kimchi, pickles, and noodles for a more authentic Korean experience.View Recipe: Korean Barbecue Burgers
The king of steaks doesn’t need much by way of seasoning, but this mildly spicy rub (add more red pepper if you like it hotter) gives it a little kick to complement the char-grilled flavor. If you’ve got an extra five minutes or so, let the onion marinate in a little balsamic vinegar before grilling; it’s a very nice contrast with Vidalias’ sweetness.View Recipe: Spicy Filet Mignon with Grilled Sweet Onion
A little chipotle chile powder gives the chicken a great smoky heat, and that’s really all that’s required as a quick grilling keeps it nice and juicy. The fresh salsa delivers lots of different flavors and textures, with crunchy cucumber, creamy avocado, and succulent tomato. The salsa’s really a side salad in itself, but it can also top shrimp, scallops, or any type of fish.View Recipe: Chicken Breasts with Avocado, Tomato, and Cucumber Salsa
Superfast on the Grill-Cooking Light