Everyday Recipes That Are Even Better On The Grill
If you’re looking for new summer backyard bbq ideas, here are some of my best everyday recipes that are even better on the grill! Summer is the perfect time for some backyard grilling, and we’ve been testing a lot of our favorites on the grill instead. So, I’ve collected of my classic recipes you already love that are even tastier on the grill, from our crowd favorite Miso Salmon to the perfect Confit Grilled Cheese! I’ll be sharing some tips on how to adapt each recipe for the backyard barbecue!
Seafood Dishes Perfect For Grilling
Miso-Marinated Salmon
I love making this Miso-Marainated Salmon for meal prepping, and I DEFINITELY love it on the grill! There’s just something about that extra smoky char on the skin mixed with the slightly caramelized miso! This is one of those recipes you can marinade in bulk the day before, so it saves so much work on barbecue day.
To cook this recipe on the grill, marinade the salmon according to instructions, then cook the salmon skin-side down on oiled grill grates medium heat (around 375–400°F). Lightly oil the grill grates and place the salmon skin-side down. If the miso starts to burn, put it somewhere with a lower temperature. Close the lid and grill for 8–10 minutes, or until the salmon flakes easily with a fork. If your fillets are skinless or you want to avoid sticking, cook them on a piece of lightly oiled foil instead.
- 5 salmon filet
- 1/2 cup mirin
- 1/3 cup sake
- 3 tbsp sugar
- 2.5-3 tbsp miso paste
Grilled Crab Rice Balls
These grilled Creamy Crab Onigiris are toasty, creamy, and filling. Grilled onigiri is actually a popular izakaya food in Japan. Now, you can make it in your backyard! There’s nothing better than that first bite of charred rice, seaweed, and creamy crab filling.
To make these rice balls, first assemble and form the rice balls. Then place them on the grill on medium-low on an oiled griddle or cast iron pan. Grill for 1–2 minutes per side until lightly golden and crisp. I brush a mix of melted butter and soy sauce as it continues grilling for another 30-60 per side until the soy butter is lightly caramelized. Serve it with roasted seaweed and enjoy!
- 2 cups Cooked Rice
- 2.5 tbsp Furikake Seasoning
Creamy Crab Filling
- 1 cup Imitation Crab shredded
- ¼ cup Sweet Corn
- 3.5 tbsp Japanese Mayo
- 1 tsp Korean Chili Paste optional
- 1 Green Onion chopped
- Salt and Black Pepper to season
Optional
- 0.5 tbsp Soy Sauce
- 1.5 tbsp Butter
- Roasted Seaweed
Best Meat Dishes For Backyard Grilling
Korean Marinated Grilled Short Ribs
If there’s anything that’s definitely better on an actual grill, it’s Korean Marinated Short Ribs with my go-to Korean BBQ Marinade. It’s also made with fruits like Korean pear and apple which helps with tenderizing the meat, and gives it that signature Korean BBQ sweetness. Grill these marinated short ribs on medium-high heat (around 400–450°F)for 2–4 minutes per side. Make sure you keep an eye on it, because the sugars in the marinade can sometimes burn quickly.
- 1 apple
- 1 onion white or yellow
- 1 Korean pear if cannot find, double the apple
- 10-15 cloves garlic minced
- 1 inch ginger
- 1 cup soy sauce
- ¼ cup mirin
- 3 tablespoon honey can replace with brown sugar
- 1 tsp black pepper – adjust to your own liking
- 1.5 tbsp sesame oil
Japanese Chicken Skewers
Another izakaya hit that’s also better on the grill is Yakitori, or Japanese Chicken Skewers. These saucy chicken skewers are so, so good with an ice cold beer. Before grilling, make sure to soak the wooden or bamboo skewers in water for at least 30 minutes before grilling. This way, the skewer itself won’t burn.
Grill the chicken skewers on medium-high heat (around 400–450°F) for 8–10 minutes, turning every 2–3 minutes, until the chicken is nearly cooked through. Then, you can brush the skewers generously with the sweet soy glaze and continue grilling and brushing for 1-2 minutes per side. The chicken should be fully cooked, and the glazed caramelized.
Honey Soy Glazed Chicken Leg
This Honey Soy Glazed Chicken Leg is one of my favorite dinners to make, and is definintely better on the grill. Compared to the oven, making this chicken on the grill adds a ton of flame-kissed smoky flavor. Grill the chicken leg on medium heat (around 375–400°F) for 12–16 minutes, turning every 3–4 minutes and brushing with any remaining marinade during the last few minutes, until the chicken is cooked through and lightly caramelized.
- 2 Chicken Legs drumstick + thigh, bone-in, skin-on
- 1 tablespoon garlic minced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- ½ tablespoon dark soy sauce optional
- 1 tablespoon honey
- ¾ teaspoon five spice powder
Pineapple Ginger Glazed BBQ Ribs
Since I’ve been missing Hawaii, I wanted to make some of these Pineapple Ginger Glazed BBQ Ribs, but on the grill this time. For people like us who work from home, its recipe is especially convenient. We just leave this on the grill while we work for a few hours, and these deliciously sweet and sour ribs will be ready for dinner!
Wrap the dry-rubed ribs tightly in foil and place them over indirect heat at 275–300°F (135–150°C), bone-side down. Close the lid and grill for about 3 hours, or until the ribs are tender. Then, make that pineapple soy glaze, unwrap the ribs, and brush generously with the sauce. Transfer over direct medium heat for 5-10 minutes, turning and brushing with more glaze every few minutes. The ribs are ready when the glaze becomes sticky and lightly charred!
- 1 rack baby back pork ribs
- 2 tbsp yellow mustard binder
Dry Rub
- 1 tsp five-spice powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp white pepper
- Salt & black pepper to taste
Hawaiian Pineapple Ginger Glaze
- ½ cup pineapple juice
- 3 tbsp soy sauce
- 2 tbsp vegetarian oyster sauce
- 2 tbsp honey or brown sugar
- ½ tsp grated ginger
- ¼ tsp five-spice powder
- 1 splash rice vinegar
Crispy Mala Pork Belly Skewers
This Mala Pork Belly Skewers is just the type of recipe that’s just meant to be on the grill. These skewers have just the right amount of savory, spicy, and numbing thanks to that Sichuan Mala marinade. Again, with skewers, make sure to soak wooden and bamboo skewers in water for 30 minutes before grilling so it doesn’t burn. Grill on medium-high heat (400–450°F) on direct heat for 10-15 minutes, turning the skewers every so often to cook evenly without burning. Move them to indirect heat if the fat causes flare-ups! Finish with some seasoning powder, and enjoy!
- 0.5 lb pork belly cut into bite-size pieces
- 3 tbsp Soy Sauce
- ¼ cup Chinese Cooking Wine optional
- 1 tbsp Garlic Powder
- 0.5 tbsp Five-Spice Powder
- 2 tsp Red Chili Powder
- 1 tsp Cumin
- 1.5 tsp Ground Sichuan Pepper
- 1 tsp Sugar
- 1 tbsp Chicken powder optional
Seasoning (equal parts of all ingredients)
- garlic powder
- Red chili powder
- cumin
- Ground Sichuan Pepper
- Five-spice powder
- Sesame seeds
- Chicken powder
Vegetable Dishes You Have To Try Grilling
Taiwanese Street Corn
There’s nothing at the night market that’s more iconic on the grill than Taiwanese Street Corn. Cooking corn over an open flame just brings out the corn’s natural sweetness so well, and gives it that classic Taiwanese street food flavor. To grill the corn on the barbecue, coat the corn with a generous, even layer of the mayo mixture. Place the corn directly on the grill at medium heat (around 375–400°F) and cook for 15–18 minutes, turning every 3–4 minutes. The corn is ready when the kernels are tender and the mayo coating is lightly charred and caramelized.
- 3 Corn
- 3-4 tbsp Japanese Mayo
- 1.5 tbsp Vegetarian Oyster Sauce
- 1 tbsp Garlic Powder
- 0.5 tbsp Five-Spice Powder
- 0.25 tbsp Red Chili Flakes
- 1 pinch black pepper
Grilled Veggie Soup
One of the most delicious ways to enjoy ripe summer vegetables is this Roasted Veggie Soup! Instead of roasting in the oven, you have to try grilling the veggies on your grill. They get an extra smoky flavor and deeper caramelization. Then, all that flavor is blends right into the soup. It’s the perfect pairing for the confit grilled cheese!
To grill the veggies, put the vegetables and herbs in a grill-safe tray to keep in all the juices. grill over medium heat (around 400–425°F) with the lid closed for 45–60 minutes, stirring every 10–15 minutes, or until the vegetables are tender, caramelized, and lightly charred. Then, you can continue following the recipe normally.
- 4 tomatoes large, roughly chopped
- 1 cup cherry tomatoes
- 1 zucchini medium, chopped
- 2 carrots medium, chopped
- 2 bell peppers any color, chopped
- 1 onion large, roughly chopped
- 7 cloves garlic peeled
- 3 tbsp olive oil
- 2 tsp salt adjust to taste
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp Italian seasoning
- ½ tsp cumin optional, adds a warm earthy flavor
- 3 tbsp balsamic vinegar secret ingredient 👀
- 1 sprig rosemary Optional
- 3 cups vegetable or chicken stock
- Optional: ½ cup cream or coconut milk for finishing
Cherry Tomato Garlic Confit Grilled Cheese
Did you know you can make this Tomato Garlic Confit Grilled Cheese on the grill? All you have to do is prepare the tomato garlic confit in a grill-safe baking dish or cast iron skillet over indirect medium heat (around 400–425°F), and grill with the lid closed for 1 hour. Or, until the tomatoes burst, and the garlic is soft, tender, and caramelized.
Then, assemble your grilled cheese, so you can put it on the grill as well. Grill the sandwich on medium so the cheese can fully melt. While grilling, press lightly with a spatula so the toast can brown evenly. If it browns too fast before the cheese melts, put it on indirect heat.
- 300 g cherry tomatoes about 10-12 oz
- 4-5 garlic cloves whole
- 1 sprig rosemary
- 2-3 tablespoons olive oil for roasting confit
- Salt and pepper to taste
- 8 slices sourdough bread or No Knead Bread
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
