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Easy Grilling Recipes to Keep You Grilling All Year Long

Easy grilling recipes - that's what I call 'em. You might say, "Barbecue" or "BBQ", but, whatever name you choose, put "Easy" and "Quick" in front of it since all these recipes will be on and off the grill in about half-an-hour or less.

Outdoor grilling is probably a bigger deal to those who

have to contend with cold, wet or snowy winters. Californians and Sun-Belt-ers take it for granted - like, "What's that, Honey? Do the Christmas roast on the grill? I;ll fire up the grill right now."

Now don't get me wrong; these quick and easy grilling recipes are not about turkeys, roasts or other bulky items that would take hours to cook on a grill; we don't deal in "hours" here. You'll start and finish these in minutes.

By the same token, (how's that for an "o.f."-term?...is, "On the other hand" better?...mmm, not much.) Anyway,(always one of my favorite openers) no whole turkeys or roasts, but good "little" things, like Honey-Lime Grilled Chicken or maybe Inside-Out Cheeseburgers.
All right, folks, now get out there and grill, barbecue, bbq or whatchamacallit! And, you guys up North, if it's winter, don't forget your parkas.

Grilling in the Comfort of Your Own Kitchen...Even if these are quick and easy grilling recipes, you might just lose that "need to cook outside" feeling in rotten weather. Even Californians and Floridians have crappy weather days from time to time.

So here's what to do: park the barbecue grill in the garage, and go get yourself a counter-top grill.

All the reasons you love to grill outside apply to indoor grilling as well: the quick searing of the food to keep it juicy, the ability to enhance - Okay, Emeril - to "kick it up" - with sauces, marinades and rubs, those impressive grill marks on the food – all that without waiting for coals to burn down or wondering if there’s enough propane left to finish (I can never figure out those fuel indicators) or putting on your earmuffs. And you can still enjoy that brewski, but in your easy chair, not that uncomfortable folding chair.

"But, which type should I buy?" OK, there are three basic indoor grill types on the market: freestanding tabletop grills with heating units under an open-face grate, contact grills (like George Foreman’s) with close-able lids like a waffle iron or grill pans, or cast-iron skillets with ridged bottoms so you can still have grill marks.

No, you probably can’t cook a whole turkey or a ham but you can find many dishes here that will do just as well inside as out. So go ahead and park that monster grill in storage for a few months and enjoy grilling whenever the mood strikes.

TO PRINT A RECIPE: Found some you want to keep? Just highlight it, then right click, hit "Print", then "Selection", then "Print" again.
(If that doesn't work give your printer a whack with something - like I do. It won't help you print but you might feel better.)

CONTENTS
CLICK TITLE TO GO THERE
(Click "Back" to Return)

BEEF
Chimichurri with Grilled Steak Grilled Steak & Sweet Potato Side Grilled Steaks with Chile Butter Jala-potle (Chip-eno?) Burgers Steak Al Forno Quick-Marinated Steak Basil Burgers Steak with Everything Italian Steak Sandwiches Inside-Out Cheeseburgers Chili Bean Burgers Steak with Blue Cheese Butter

PORK & POULTRY
Grilled Sausages and Polenta with Peppers Herbed Chicken Breasts with Grilled Zucchini Hoisin Chicken Skewers Greek Fetaburger Honey-Lime Grilled Chicken Prosciutto-Chicken Rolls Pork & Chicken BBQ Kabobs Salsa BBQ Chicken Good ‘n Healthy BBQ Burgers Rasta Pork Kabobs Balsamic Easy BBQ Chicken Real Good BBQ'd Pork Chops

SEAFOOD
Grilled Balsamic Tuna Steaks Herbed Chicken Breasts with Grilled Zucchini Grilled Rosemary-Cod Skewers Grilled Scallops with Wine & Lemon Salmon on the Grill with Asparagus & Garden Mayo Drunken Shrimp Ahi Tuna with Spicy Sweet Grilling Sauce Scallops on Sticks Bruschetta on the Grill Summer Squash Combo

VEGGIES, ETC.
Grilled Thai-Marinated Squash Grilled Honey-Garlic Eggplant Grilled Pineapple with Coconut & Rum Grilled Eggplant & Cheese Sandwiches Grilled Eggplant Portabellas and Peppers Grilled Bananas & Chocolate Sliced Gold Spuds Grilled New Potatoes with Herbs Peppered Summer Squash Ranch Beans

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***NEW***
Grilled Balsamic Tuna Steaks
Serves 4

Even giving the tuna 15 or 20 minutes to soak up the balsamic these will be off the grill and on the table in less than half-an-hour.

1 & 1/2 lb tuna steaks
1/2 cup balsamic vinegar
2 Tbsp sugar
1 Tbsp Italian seasoning
1/2 tsp garlic powder
1 Tbsp each olive oil, lemon peel & lemon juice

Combine all ingredients except tuna and lemon juice and pour into a glass baking dish. Add tuna and marinate 15 minutes, turned frequently.

Heat grill to high, and lay on the fish; grill until medium doneness, about 3 minutes per side. Place on serving plates, squeeze lemon juice over and serve.
Click here to dive into my seafood page

Grilled Thai-Marinated Squash
Serves 4

If you cut the zucchini strips about 1/2-inch thick they'll grill up quickly but won't fall apart.

1 each medium or large zucchini & yellow squash, cut lengthwise in strips
1/4 cup chicken broth
1 Tbsp lime juice
1/2 tsp each chopped fresh mint & basil, (or 1/8 tsp each, dried)
1/2 tsp each finely chopped ginge root & jalapeño chili
1 tsp light soy sauce

Place zucchini and squash in a baking dish. Mix the rest together and pour over the squash. Cover and let 'em soak for 15-20 minutes.

Fire up the grill.

Remove the vegetables to the heated grill, saving the marinade; cover and grill about 4 inches from medium heat for 10 to 12 minutes, turning and brushing 2 or 3 times with marinade, until golden brown and striped with grill marks.

Cut each crosswise into 4 pieces. Toss with any remaining marinade, and serve immediately.

Grilled Honey-Garlic Eggplant
Serves 2

Add a shake or two of oregano to the sauce and you've got...Ta Da! - Greek Eggplant

1 eggplant (2 if they're small)
1 Tbsp honey
2 Tbsp olive oil
2 mashed garlic cloves
2 tsp balsamic vinegar
Salt and pepper

Peel strips of skin off the eggplant to create "stripes, slice into ½ inch thick circles, salt them and lay them on paper towels for about 15 minutes to drain. This will insure no bitterness.

Meanwhile, in a large bowl, mix the rest of the ingredients.

Oil the grill and fire up.

Dunk both sides of each eggplant slice into the marinade.and lay them on the grill; cover, and turn down the heat to medium.

Grill about 3 minutes, then turn them halfway around for another few minutes to make those fancy crossed grill marks.

Next, brush the slices with the remaining sauce, flip and do the other side. Be sure the temp is set to heat, not burn.

Plate, drizzle with olive oil and serve up.

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Peppered Summer Squash
Serves 4

This easy bbq recipe is so good you'll even pay those ridiculous winter prices for squash and spend 10 minutes cooking it on the grill in your parka - especially you vegans.

2 Tbsp. olive oil
2 tsp. red wine vinegar
1/2 tsp. freshly ground pepper
4 medium yellow or green summer squash
Butter, salt, and additional pepper

Pour oil and vinegar into a shallow bowl, grind in 1/2 teaspoon pepper, then beat with a fork. Slice the squash in half,lengthwise, place in bowl, and swish it around in the peppery dressing.

Grill cut side down over hot coals or burner about 5 minutes or until tinged with brown. Flip them and brush with remaining sauce, and bbq until they're nice and brown on the skin side. Brush again with sauce and move to edge of grill to keep them warm or serve at once with butter, salt, and more pepper.

Told you it was good.

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Grilled Eggplant
Serves 6

Who says eggplant is a boring goofy-looking veg? When you serve these golden-browned slices everyone will think better of it.

3 med. eggplants (about 2 lb)
Salt, to taste
1/2 cup olive oil
2 tsp oregano
1 Tbsp granulated garlic
2 Tbsp coarsely chopped fresh mint

Fire up the grill.

Cut eggplants into lengthwise slices about 3/4 inch thick.(Toss the curved outer slices.) Salt eggplant and let rest on paper towels for 10 minutes or so to get rid of excess moisture.

While the eggplants are resting, mix the olive oil with the oregano, garlic and chopped mint leaves.

Assuming the fire is ready, place the slices on your grill, brush them on one side with the flavored oil, and put them on to brown oiled-side down. While they are grilling, brush their top sides with more oil.

When done on both sides, remove to a serving platter, brushing with just a bit more oil, and keep warm until all the slices are cooked. Serve 'em up.

Grilled Sausages and Polenta with Peppers
Serves 4

So you're not “Under the Tuscan Sun”, a former best-seller, ("Hey! If I had time to read would I be here?") but you can make and eat this Italian favorite in your own back yard, and just use your imagination. Like, that big supermarket across the street isn't really a supermarket, it's a charming little Italian bakery, and that's not rock music coming from next door; it's Andrea Bocelli singing a love song - in Italian, of course..

2 Tbsp fresh lime juice
1 Tbsp extra-virgin olive oil, plus more for the grill
2 tsp honey
1/2 tsp each Kosher salt and black pepper
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
8 small links sweet (mild) Italian sausage (about 1 & 1/2 lb total)
1 lb store-bought cooked polenta, sliced into thick rounds
can of olive oil spray

Heat grill to medium-high.

In a large bowl, whisk together first 5 ingredients until the honey is dissolved.

Add the bell pepper and onion and let it rest while you cook the sausage and polenta, occasionally tossing to combine the flavors.

Meanwhile, grill the sausages, turning occasionally, until charred and cooked through, 10 to 12 minutes.

During the last 6 minutes of cooking, spray the polenta with oil and carefully place on the grill with the sausages; grill until charred, 2 to 3 minutes per side. Serve with the sausages and vegetables.

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Herbed Chicken Breasts with Grilled Zucchini
Serves 4

The small containers of fresh herbs might cost more than the chicken; if that bothers you – like it would me – go ahead and use dried oregano (1 tsp) and mint (1 Tbsp). I think it’ll still be delicious.

3 medium zucchini
2 Tbsp olive oil
1/2 tsp each salt & coarsely ground black pepper
1/2 cup fresh mint leaves, chopped (loosely packed)
4 medium (6 oz each) skinless, boneless chicken-breast halves
3 lemons
1 Tbsp chopped fresh oregano leaves

Prepare outdoor grill for covered, direct grilling on medium

With a sharp knife, slice zucchini thinly lengthwise, about 1/2-inch, then, in a large bowl, toss with 1 Tbsp oil, 1/4 tsp salt, and half of the mint.

Pound chicken breasts to a thickness of about 1/4 inch, really thin.

From 2 lemons, grate 1 Tbsp of peel into a small bowl and squeeze in their juice. Cut the other lemon into 4 wedges; set aside.

In another bowl, combine the lemon peel and juice with oregano, the other Tbsp of oil, the salt, and pepper. Add the chicken and toss until evenly coated.

Place zucchini slices, in batches, on the heated grill grate, and cook 2 to 4 minutes or until grill marks appear and zucchini is tender, flipping once. Remove zucchini to a large platter and sprinkle with remaining mint.

Now grill the chicken 3 or 4 minutes, until juices run clear, flipping once. Transfer chicken to the platter with the zucchini and serve with the lemon wedges. Beautiful!
Click here for many, many exciting chicken dishes _______________________________________________________

Grilled Rosemary-Cod Skewers
Serves 4

I suggest cod because it's a nice "tight" fish that won't fall apart as easily as, say, tilapia or salmon. Besides, don't we need a break from those two fishies now and then?

2 tsp minced fresh rosemary
2 tsp extra-virgin olive oil
2 cloves garlic, minced
1 tsp each freshly grated lemon zest & lemon juice
1/2 tsp each kosher salt & freshly ground pepper
1 & 1/2 lb cod fillets, cut into 1-inch cubes
1 pint cherry tomatoes

Preheat grill to medium-high.

Combine all but the fish and tomatoes in a medium bowl. Add salmon; smoosh ‘em around to coat and, alternating the salmon and tomatoes, place them on eight12-inch skewers.

With a paper towel, wipe the oil over the grill rack, lay on the skewers and, carefully turning once, cook until the salmon is cooked through, 4 to 6 minutes total.

Serve immediately while they’re nice and hot.

Click here for seafood dishes galore (where'd that word come from?)
Click here for wonderful things to do with that cheap tilapia you just bought ________________________________________________________

Grilled Cod with Lemon Dill Sauce
Serves 4

Please don’t try using a flaky fish like tilapia for grilling; they just won’t hold together well. Cod, mahi-mahi or catfish would be better choices. And DO NOT OVERCOOK!

1/2 cup mayonnaise
2 Tbsp lemon juice
1 tsp dill weed
1/2 tsp grated lemon peel
2 lb firm-textured fish fillets

Mix mayo, juice, dill and peel and set aside.

Place fish on oiled grill over medium heat. Brush with 1/2 of the mayo mixture and grill 5 minutes. Flip and brush with remaining mayo mixture. Grill an additional 5 to 8 minutes or until fish flakes easily with fork. Serve.
Click here for an ocean of seafood recipes...okay, a page _______________________________________________________________

Grilled Scallops with Wine & Lemon
Serves 6

Just to be sure that you get it, you place the big, beautiful scallop on your work surface, then slice horizontally to create two nice, round, thinner scallops. Then proceed with the simple but fantastic sauce. Got it? Great.

Melted butter, as needed
Fresh parsley, chopped
12 jumbo sea scallops, halved horizontally
Sauce:
1 cup water
1/4 Lemon, juiced
1 cup Chardonnay
1 Tbsp Butter
2 tsp Honey
pinch salt
1/2 clove garlic, diced
Cornstarch, dissolved in water

In a small saucepan, combine the seven sauce ingredients, bring to boiling, lower heat to simmer until reduced to almost half, stirring frequently. Add cornstarch mix to thicken to taste.

Remove from heat and keep warm under aluminum foil.

Grill scallops over high heat, brushing frequently with melted butter. Cook to taste, probably about 1 or 2 minutes per side. Remove scallops from grill, place 6 scallops halves on each plate and pour on citrus sauce, garnishing with parsley.
Click here for similarly wonderful seafood creations ______________________________________________________________

Chimichurri with Grilled Steak
Serves 4-6

Here's that South American hot sauce again to give some real excitement to your cookout. I recommend you lay it on a sirloin steak with a "Choice" grade; "Select" would be rather "tough", and that could be embarrassing.

2 cups lightly packed fresh cilantro
2 green onions, sliced
3 Tbsp white wine vinegar
1 large clove garlic
1/2 tsp salt
1/8 tsp each cayenne & black pepper
1/3 cup olive oil
2 lb of your favorite steak

In a blender or small food processor, combine everything but the kitchen sink…...no, I mean, combine all the ingredients but the meat. Cover and blend or process for 30 seconds. With the blender or processor running, add the oil in a thin, steady stream, blending until combined. Pour into a covered container and let it rest for 10-15 minutes to blend the flavors.

Meanwhile, fire up the grill (or broiler, if it’s raining or snowing) and cook your steaks.

When your preferred doneness is achieved, cut steaks into 4-6 serving-size pieces.

Shake the chimichurri for 10 seconds and pour some of it onto a warmed serving platter. Place steaks on top of the sauce and drizzle the rest "artistically" over the meat. Serve immediately.
Click here for fast beef recipes of all varieties ____________________________________________________________

Grilled Eggplant & Cheese Sandwiches
Serves 4

No,it;s not on bread; the eggplant is the bread, Silly.

Nonstick vegetable oil spray
8 1/2-inch-thick eggplant slices
4 1/4-inch-thick slices mozzarella or provolone cheese
2 Tbsp olive oil
1&1/2 Tbsp balsamic vinegar
1 garlic clove, minced
4 large bunches arugula
2 large tomatoes, coarsely chopped
3 Tbsp chopped fresh basil
2 Tbsp pine nuts (chopped walnuts are okay), toasted

Spray grill rack with oil & fire up (medium heat).

Slice eggplant, salt both sides and lay on paper towels for 10 minutes to drain excess liquid and avoid bitterness (there’s enough of that in the world – do you think if we all could lie down on paper towels for 10 minutes we could drain our bitterness and make the world better? At least the paper towel makers would be happy.).

Spray eggplant on both sides with oil spray; sprinkle with salt and pepper and grill until tender turning occasionally about 10 minutes.

Place a cheese slice atop each of 4 slices; top with remaining eggplant slices and grill until cheese melts, about 2 or 3 minutes.

Meanwhile, whisk oil, vinegar and garlic in large bowl. Season with salt and pepper, add arugula, tomatoes and basil. Toss and divide among 4 plates; sprinkle with pine nuts.

Top each plate with an eggplant sandwich and serve to great cheers.
Click here for veggie recipes galore ( "galore"?)
Click here for more traditional (& some not-so-traditional) sandwiches _________________________________________________________________

Hoisin Chicken Skewers
Serves 6

As you start getting excited about warmer weather and the outdoor grilling ahead give some thought to new dishes to show that you’re more than just a burger or steak griller; this is an easy one to “step out” with.

3/4 cup hoisin sauce(get a bottle at most markets)
3 Tbsp minced peeled fresh ginger
3 Tbsp sesame oil
3 Tbsp unseasoned rice vinegar
6 skinless boneless breast halves, cut into 1-inch pieces
3 Tbsp sesame seeds

Prepare barbecue grill (medium-high heat).

Whisk first 4 ingredients in medium bowl to blend. Place 2 Tbsp of it in another bowl for glaze and set aside

Mix chicken into remaining sauce; let it soak up the flavor for, say, 10 minutes.

Thread chicken onto 4 metal skewers, spacing pieces 1/2 inch apart. Season lightly with salt and pepper and grill about 8 minutes until cooked through and slightly charred, brushing with glaze and turning often.

Sprinkle with sesame seeds and serve hot.

Click here for lotsa easy chicken recipes
Click here to find a bunch more World recipes _________________________________________________________________

Grilled Steak & Sweet Potato Side
Serves 2

Here’s your exciting, spiced-up entrée and an anything-but-boring side dish cooked on the grill side by side; very efficient, very impressive.

½ teaspoon each ground allspice, cumin, ginger & salt
¼ teaspoon each ground cinnamon, coriander & cayenne pepper
8 oz strip steak, trimmed and cut into 2 portions
1 medium sweet potato, peeled and very thinly sliced
1 small red onion, halved and very thinly sliced
2 tsp canola oil
½ tsp freshly grated orange zest

Preheat grill to high.

Combine the first 7 ingredients in a bowl and sprinkle about 2 & 1/4 tsp of it on the steaks.

Add sweet potato and onion to the bowl along with oil and zest; toss to coat.

Generously coat a 24-inch sheet of heavy-duty foil with cooking spray. Spread the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Place the packet on the hottest part of the grill and cook, turning once, about 5 minutes per side.

Cook the steaks, turning once, 3 to 4 minutes per side for medium-rare. Transfer to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve alongside the steaks.
Click here for many more beef recipes _________________________________________________________________

Salmon on the Grill with Asparagus and Garden Mayo
Serves 4

Oh, look! A fortune cookie! "Your fish and veggie presentation will be easy and quite impressive to your eaters. Your reputation as a really good cooker will continue to grow."

4 6-8 oz skinless salmon fillets, cut 1 inch thick
12 oz asparagus spears
1 Tbsp olive oil
Sea salt or salt and freshly ground black pepper

Preheat your grill to medium-hot.

Rinse fish and pat dry.

Trim and toss (or save for soup) the thicker part from asparagus. Brush it, as well as both sides of the salmon, with oil. Season both with salt and pepper.

Place salmon and asparagus on greased rack of the grill directly over medium heat and grill, covered, for 8 to 10 minutes or until asparagus is tender and fish flakes easily, turning fish once halfway through grilling, and asparagus twice.

While salmon cooks make the sauce:
Garden Mayo Sauce:
Makes 3/4 cup
Combine the following:
1/2 cup finely chopped celery:
1/4 cup thinly sliced green onions:
1/3 cup mayonnaise:
1 Tbsp. lemon juice:
2 tsp. snipped fresh tarragon or 1/2 tsp. dried tarragon

Plate the asparagus and top with salmon. Serve Garden Mayo sauce on top or, just to be safe, on the side.

Click here for a whole page of salmon dishes _________________________________________________________________

Grilled Steaks with Chile Butter
Serves 4-6

If you eat steak a lot you may want alternatives to “just meat”; this is a good one. If you're like most of us, steak is a luxury so you never find "just meat" boring; try it anyway.

1/2 cup steak sauce
2 cloves minced garlic
1/2 teaspoons chili powder
1/2 teaspoon cumin
3 beef porterhouse steaks, cut 1 inch thick
2 tablespoons butter, melted

In a small bowl, combine steak sauce, garlic, chile powder and cumin; reserve 1/4 cup glaze.

Grill steaks, uncovered, 6 or 7 minutes per side for medium-rare to medium doneness, brushing with glaze during last 5 minutes.

Combine reserved glaze with butter in a 2-cup measure. Plate the steaks and serve with the chile butter. If you have a nice loaf of crusty bread on the table offer to brush some on a slice for those who know what's good.

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Greek Fetaburger
Serves 4

Here's a healthy burger. (See, I've stopped using "healthful" which I still think is more correct in describing a food item than "healthy" but I hate being the only correct one...no, I don't.)It's really a "healthful" burger.

1/2 cup chopped fresh parsley
1 lb lean ground turkey
1/2 Tsp each salt and freshly ground black pepper
1 Tbsp Worcestershire sauce & Dijon mustard
1 tsp garlic powder
2 oz crumbled feta cheese
4 1/4-inch thick slices red onion
1 medium-sized tomato, sliced
4 whole-wheat hamburger buns, toasted

In a medium bowl, mix everything and make equal-size patties.

Grill over medium heat for about 5 minutes per side or until done. Remember, it's turkey so forget "rare". Put burgers on buns. Top with onion & tomato slices and anything else you desire; garnish with parsley, if desired. Slap on the top half of the bun and serve.

Jala-potle (or Chip-eno?) Burgers
Serves 4-6

This is a very “adjustable” dish. Just let your heat tolerance dictate whether you choose the low or high end of the pepper amounts. Like it really hot? Leave some pepper seeds in the mix. WOW!

1/2 cup mayonnaise or salad dressing
1 chipotle pepper in adobo sauce, finely chopped
1/3 cup finely chopped onion
2 to 5 fresh jalapeno peppers, seeded & finely chopped
1 tsp Tapatio or another sauce
4 cloves garlic, minced
1 & 1/2 lb lean ground beef
4 oz Monterey Jack cheese, sliced
6 hamburger buns, split and toasted

In a small bowl, combine mayonnaise and chipotle pepper.

In a large bowl, combine chopped onion, jalapenos, hot sauce, and garlic. Add ground beef; mix well. Make six 3/4-inch-thick patties.

Grill directly over medium heat for 12 to 14 minutes or until burgers are almost done, flipping once halfway through grilling.

Top burgers with cheese slices and grill, covered, until cheese melts. Serve burgers on buns with mayonnaise mixture - and plenty of cold liquid refreshment.

Click here for mucho Mexican dishes _________________________________________________________________

Steak Al Forno
Serves 4

Usually, I like steaks thick but when you want to stay well below our 30-minute limit buy them skinny.

4 3/4-inch thick strip steaks (about 8 oz each)
2 tsp chopped fresh thyme
2 large cloves garlic, minced
1/2 tsp pepper
2 Tbsp shredded Parmesan cheese
Salt

Combine thyme, garlic and pepper and press evenly onto beef steaks. Place steaks on rack over medium heat. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, (Opposed, as I am, to “well done”, I won’t even give you the timing for that sort of steak-abuse) turning once.

In the last 2 minutes of grilling, sprinkle with cheese. Season with salt, to taste.

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Portobellas and Peppers
Serves 4

Who says you can only use the grill for meat or fish? This is one exciting way to barbecue a vegetable as an entrée.

4 large portobella mushroom caps
1/2 cup olive oil
1 cup each green, red, yellow & orange peppers, sliced
thinly-sliced onion rings
Italian seasoning
2 slices provolone or mozzarella cheese

Clean off the portobella cap, cut off stem close to cap and chop it, the stem, not the cap.

Heat the olive oil in a saute pan, add the peppers, onion, and chopped stem and saute until just tender. Set aside for a moment and use a pastry brush dipped in the olive oil from the bottom of the pan to oil both sides of the portobella caps