65 Best Summer Dinner Ideas From Barbecue to Easy Clambakes

As we say farewell to spring produce, we’re here to welcome summer with open arms. School’s out, there’s vacation on the horizon and most of us are trying to spend as much time near a body of water as possible. There’s something about longer days that just makes the prospect of gathering with our nearest and dearest that much more fun. 

There’s no denying that warmer weather changes our cooking — and eating — habits. So much of the joy of peak season produce is the fact that it takes so little to coax out their natural flavor. Just think about a sliced tomato picked from the vine. A little olive oil and salt is all you need to make a summer salad. Grilled corn on the cob requires a swipe of butter and fresh herbs to shine. 

It’s not just produce that gets simpler in summertime. There’s a shift to recipes that can be made without turning on the oven and require little time in the kitchen. Here, we’ve rounded up 65 of our favorite dinner recipes to make all summer long. Of course there’s the usual burgers and hot dogs, but summertime begs for grilled chicken, steak and pork chops. There’s plenty of seafood options too, from salmon burgers and crab cakes to hot and cold lobster rolls. With such flavorful produce, there’s amazing ideas for vegetarian mains ranging from tarts to protein-packed salads. Savor the season with these family-friendly dinner ideas. 

It doesn’t take much to make the best grilled chicken. Start by dry brining chicken parts in a simple mixture of salt, pepper, sugar and garlic powder. Then, brush the chicken with a homemade barbecue sauce as it cooks over the grill. 

Nothing says summer quite like a lobster roll. Luckily, they’re easy to put together at home. This Maine-style version combines hunks of lobster with a lobster-infused mayo in a toasted bun with crunchy veggies and herbs. 

Take a cue from this Louisiana classic and make a po’ boy during the warm weather months. Toss shrimp in Cajun seasoning and salt before quickly grilling. Remoulade is a crucial part of a grilled shrimp po’boy, and this punchy version spikes mayonnaise with pickles, horseradish, hot sauce and seasoning.

The sweetness found in whiskey is the perfect complement to pork, and when blended with whole grain mustard, chicken stock and a whole lot of butter, a luxurious sauce comes together to coat the chops. As a bonus, this dish cooks in less than 30 minutes.

This dish packs all the flavor of a Sunday sauce without spending hours hovering over the stove. A handful of ingredients come together to simmer quickly on the stove, creating a quick and easy ragu. Serve it with your pasta of choice and a generous amount of Parmesan cheese. 

For a lighter burger, swap ground beef for salmon. Green goddess is a great match for this lean patty, as the tangy yogurt balances the richness of the salmon. The joy of this dressing is its adaptability — you can use whatever tender herbs and dairy you have on hand. 

Forgo standing over a piping hot pot of risotto on a summer’s day and get all the flavor of this classic dish by employing an Instant Pot. Shrimp, cherry tomatoes, corn on the cob and fresh basil are the key players in this seasonal risotto, highlighting some of summer’s best produce. Because the Instant Pot cuts down so significantly on timing, this is a great weeknight dinner option.  

At the heart of this recipe is a multi-use Italian dressing. Here, it’s used to marinate chicken before grilling. Layer it on Texas toast with herb mayonnaise, bacon, lettuce, tomatoes and avocado for the ultimate summer sandwich. 

All of the classic shrimp boil elements come together here on a sheet pan, which cuts down on clean up time and avoids navigating a massive pot of boiling water. Thanks to a generous amount of Old Bay seasoning, the potatoes, shrimp, corn and kielbasa have the signature flavor of a great shrimp boil. 

This spin on Nashville Hot Chicken delivers all the heat and flavor of the iconic spicy fried chicken, but with none of the hassle. Start by brining chicken in buttermilk and hot sauce to tenderize and flavor the meat. Then, cook the meat over the grill and baste with a spiced butter sauce to lend that signature Nashville flavor. 

These crab cakes only take a handful of ingredients to come together. To make them, combine egg, mayonnaise, lemon juice and Old Bay seasoning before folding in the crab and panko. Cook them until golden brown in a nonstick skillet. 

Make the most of peak-season tomatoes with this no-cook tomato sauce. All it takes is grating the tomatoes and combining them with freshly grated garlic, olive oil and seasonings. Toss with pasta, olives, basil and ricotta salata and serve. 

This grilled main is a summertime riff off the classic chicken marbella. The flavors in the marinade are brightened up with fresh herbs, garlic and a lot of lemon juice. After going on the grill, the chicken is brushed with the marinade once more for even more flavor. 

Mac and cheese gets gussied up, thanks to summer’s favorite crustacean. Here, hunks of lobster meat are tucked in between bites of cheesy noodles. It’s a decadent dish that can be served as a main dish, or as a side to a barbecue spread. 

These pork burgers incorporate the flavors of porchetta with herbs, fennel seed, garlic and lemon. After cooking them over the grill, top each burger with bacon to mimic porchetta’s trademark crackly skin. To amp up the flavor, serve them with a homemade herb mayonnaise. 

This quick-cooking chicken is perfect for weeknight dinners. A simple marinade keeps the chicken juicy and flavorful, while cooking it over the grill ensures it gets that great smoky flavor. Serve it with a punchy salad made with snap peas, mint, lemon and pancetta. 

This Dutch baby leans savory, making it the perfect breakfast-for-dinner dish. The key here is to use room temperature ingredients to ensure the Dutch baby rises in the oven to create that classic puffed golden brown look. Top it with a heaping scoop of ricotta, fresh tomatoes and basil before digging in. 

Even your non-vegetarian friends are going to want a bite of these skewers. Here, a chipotle-pineapple barbecue sauce infuses firm tofu with smoky-sweet flavors and becomes delightfully charred over high heat. Before serving, brush the tofu once more with the marinade. 

Hot honey is wonderful in any form, but it’s a particular standout in this barbecue seasoning. The seasoning is used to marinate boneless skinless chicken thighs before tossing them on the grill. Once the thighs are nearly done, slather a Sriracha-honey glaze on top and allow it to cook over low heat to achieve a smoky, sticky char.

If you’ve spent time by the sea, you know eating a bowl of clam chowder is almost a requirement. This recipe gives you all the tools to make your own version at home. The best part is getting to eat the bread bowl after you’re done!

This recipe screams summer, thanks to in-season corn on the cob. The real flavor in this salad comes from the marinade, which is added to both the shrimp and corn before grilling. It’s made with a combination of bold flavors like zesty lime, fresh cilantro, spicy cumin, paprika, sweet honey and spicy jalapeños. 

It’s easy to capture flavors of the coast, even if you’re not dining seaside. Clams, mussels, shrimp and lobster all make an appearance in this stove-top clambake. Adding the ingredients in the right order is the secret to this recipe’s success; the ones that take the longest to cook go in first. 

This dish makes a few upgrades to classic shrimp scampi. Don’t worry, all that delicious garlicky flavor is still there, but this recipe incorporates sautéed spinach and a showering of crispy bread crumbs for added texture. 

This summer, upgrade your sandwich game with skirt steak, one of the fastest cooking cuts of beef that packs a ton of flavor. Here, it’s layered on grilled ciabatta rolls with caramelized onions, creamy cheese, peppery arugula and a drizzle of punchy chimichurri. Peanut butter and jelly, who?

It’s that time of year when suddenly everyone’s gardens are overflowing with zucchini. To make use of this bounty, we turn to this vegetarian-friendly pasta that’s perfect for a weeknight dinner. There’s zucchini two ways, along with pistachios and Parm, that add creaminess and crunch to the dish. 

This dish offers a summery spin on the classic mac and cheese. Start by cooking fresh corn kernels in bacon fat along with shallots before blending it with pasta water until smooth. The corn mixture then goes back into the pan, along with two types of cheese, to create a silky sauce that coats the pasta. 

These rolls skip the mayonnaise and go straight for the butter. But not just any butter, butter that gets infused with lobster flavor. Connecticut-style means that they’re mayo-free and served warm. 

It only takes a handful of ingredients to make this vegetarian weeknight-friendly pasta. Sundried tomatoes and tomato sauce both pack a ton of rich umami flavor. Meanwhile, burrata adds a welcome creaminess to every bite. 

Whether you’re looking for a unique filling lunch or an all-in-one dinner, this recipe is truly the best of both worlds. It showcases classic cheeseburger ingredients in the form of a giant, surprisingly light salad.

If you love burgers and barbecue, this dish is for you. Here, a classic cheeseburger is topped with shredded brisket and crunchy onion rings. Don’t skip the pickles, which add some necessary acidity to cut the fat of the meat. 

When it comes to risotto, slow and steady wins the race. While this dish takes some time, it’s well worth it to capture the flavors of ripe summer tomatoes in this comforting dish. 

Ground chicken takes the place of beef in these burgers. Thanks to a handful of pantry staples, the burgers stay moist and tender after they’re seared on the stove. We love topping them with avocado, lettuce, tomato, shredded cheddar and barbecue sauce. 

While a steak dinner always feels impressive, this dish only takes 30 minutes to put together. After rubbing the tri-tip in a homemade spice rub, throw it on the grill until it gets that great smoky, charred flavor. Pair it with a punchy chimichurri packed with parsley, garlic, lemon and red pepper flakes for a bit of heat. 

Most boils combine multiple kinds of seafood, but this one is all about shrimp. Boiled in beer, Old Bay seasoning, garlic and lemons, the shrimp becomes deeply flavorful in minutes. 

Smothered in a tangy sauce and layered with cheese and pickles, this burger is a comfort meal tailor made for grilling season. While there are multiple components here, all it takes is a bit of prep work to get ahead as the burgers come together in minutes. Pro tip: use a brisket burger blend for even more flavorful burgers. 

For the most flavorful pork chops, we always recommend a marinade. Here, they’re marinated in a brown sugar and soy mixture seasoned. Sear them on the grill until charred and perfectly cooked through. Pair the chops with an elote salad, which harnesses the best flavors of Mexican street corn without much mess. 

Make the most of the bounty of squash and tomatoes that parades through summer with this savory tart. Roasted garlic, Fontina cheese and the vegetables are layered in a simple tart crust before getting baked until golden brown. Serve with a side salad and you’ve got the perfect vegetarian summer dinner. 

This Peruvian green sauce does double duty in this chicken dish. First, it’s used as a marinade to tenderize the chicken before going on the grill. Then, it’s served on the side, ensuring the perfect balance of creamy tanginess in every bite. 

Barbecue lovers will struggle to resist this fully loaded sandwich. Start by smoking brisket low and slow until it easily shreds with a fork. Then, layer it on a bun with homemade quick pickles, barbecue sauce and crispy onions. 

You don’t need a smoker to make great barbecue. These Kansas City-style ribs are baked in the oven for hours until the meat falls off the bone. Finish them on the grill with your homemade barbecue sauce for even more flavor. 

Flank steak is a more affordable cut of beef, but often needs a little help to coax out its best flavor. Here, an Italian-inspired marinade does just that. Made with oil, vinegar and a ton of herbs and spices, the steak rests in the marinade until ready to grill, ensuring a tender, succulent steak. 

Get all the joy of traditional pulled pork without the fuss by cooking it in a slow-cooker. Layer the shredded pork on a bun alongside crunchy coleslaw, pickles, avocado and sliced jalapenos. 

We love Korean-style short ribs for their ability to cook quickly while delivering an exceptionally tender bite. Here, they’re marinated in a soy, brown sugar and rice vinegar mixture before getting quickly cooked on the grill. Serve the meat in lettuce cups with kimchi, gochujang, cucumbers and scallions. 

Italian dressing can do so much more than doctor up a salad. We love using it to marinate chicken to impart flavor and tenderize the meat. Pair the grilled chicken with a quick garlicky yogurt sauce made with pantry staples. 

If the prospect of making barbecued chicken on a weeknight is out of reach, we’ve got a hack for you. Make use of rotisserie chicken by combining it with homemade barbecue sauce and no one will know you stopped at the store on the way home. To buff out the meal, serve the chicken on buns with a classic coleslaw. 

Hailing from Mexico and Central America, pollo asado is a beloved dish that goes big on flavor. To get that signature smoky flavor, cook the chicken over the grill. Don’t skip marinating the chicken, which yields a much more tender meat. 

Pinchos, similar to tapas, are skewered snacks served during cocktail hour in Spain. This version calls for marinating the chicken in a Puerto Rican-inspired mojo sauce. Once the skewers are on the grill, brush them with a homemade pineapple-guava barbecue sauce. 

Spice lovers, this one’s for you. The marinade comes together in a blender with a mixture of peppers, spices, brown sugar and alliums. Once marinated, toss the chicken on the grill until charred and cooked through and prepare to be wowed. 

Instead of the traditional tuna, seared skirt steak and garlicky shrimp offer a surf-and-turf spin on the classic Niçoise. It’s a great option for serving a crowd since most of the components can be made or prepared ahead of time. Before serving, drape it in a mustardy chive vinaigrette and top with crumbled goat cheese. 

This dish pays homage to some of Japan’s favorite flavors. The burgers are made with a combination of ground pork, chili crisp, furikake, sesame oil and grated garlic and glazed with teriyaki sauce before getting finished on the grill. Serve them topped with a spicy cabbage slaw and mirin fried eggs. 

Yogurt does the heavy lifting in this recipe. First, it’s used as a marinade to tenderize the chicken before throwing it on the grill. Then, it’s transformed into a punchy sauce that’s served alongside the grilled chicken. 

Nothing screams summer in New England quite like a lobster roll. Luckily, you don’t have to be oceanside to make this classic dish. All it takes is combining lobster meat with mayonnaise, celery and lemon before tucking the mixture into toasted buns. 

Wings shouldn’t be relegated just to game day. Here, they’re are tossed in a sweetened Jamaican jerk sauce and drizzled with a sweet and spicy pineapple-habanero sauce for a summer dinner that’s full of flavor. Cook the wings in aluminum foil packets on the grill or in the oven for easy clean-up.

This sheet-pan dinner is one of our favorite ways to load our plate with in-season vegetables. Roasted eggplant, broccoli and cherry tomatoes mingle with melted mozzarella for a dish that’s as well-suited as a side as it is a satisfying meatless main. 

Lobster always feels celebratory, but this dish may surprise you with how easy it is to put together. After steaming the lobsters, toss the meat with a homemade spicy tomato sauce. 

Tomato pie is the ultimate celebration of summer. This version layers heirlooms with mayonnaise and three types of cheese before baking. Salting the tomatoes is crucial for the success of this pie, as it draws out any excess moisture before baking to prevent soggy slices. 

Made with haddock or cod, this fish burger offers a lighter bite for summer. It’s important to let the burgers chill before frying to keep them intact. The quick-pickled red onions really are worth the time to make, as they add brightness and crunch to every bite. 

Caprese isn’t relegated to just an appetizer. Here, the flavors of Caprese salad are incorporated into pasta salad and tossed with a herbaceous vinaigrette. To round out the meal, serve it with grilled chicken. 

It doesn’t take much to gussy up shrimp. This quick-cooking recipe packs the heat with chile oil, crunchy garlic and toasted spices. If you don’t want to make your own chile oil, store-bought is fine. 

This simple summer pasta highlights fresh tomatoes and basil, but the real star of the show is the Brie cheese. Once the hot pasta is added to the other ingredients, the cheese melts, creating perfect cheesy pockets to every bite. 

To add a little more flavor to your hot dogs, take a cue from Siri Daly and soak them in beer before cooking. Instead of just throwing these dogs on the grill, they’re cooked in foil packets along with veggies and bacon. It’s a fun way to let your friends customize their dream hot dogs without much effort. 

No need to break out the jarred sauce here! With just five ingredients, plus a little salt and pepper, this weeknight dinner comes together in less than 30 minutes. Just boil a pot of water for pasta, sauté a few cloves of garlic and toss with tomatoes, mozzarella and basil. 

This dish riffs on two Italian classics: chicken Milanese and bruschetta. After being pounded thin, the chicken is breaded and fried until golden brown. Serve topped with a heaping spoonful of bruschetta made with bright and juicy tomatoes. 

Upgrade your BLT with a heaping scoop of blue crab meat. The crab is mixed with mayonnaise, horseradish, Dijon, hot sauce, vinegar and lemon to add creaminess and acidity. 

This Italian staple couldn’t be easier to make. With a handful of ingredients, the sauce comes together in minutes. The trick here is making sure the sauce is fully emulsified with the addition of reserved pasta water, aka liquid gold.