The best grilling recipes you can keep making all summer long

Grilled fish tacos with chili mayonnaise

“This is the epitome of a delicious party meal that everyone can share. I like to serve it family style, so people can assemble their own tacos, which means you can have a variety of combinations.” “I use halibut,” says celebrity chef Tyler Florence, who uses halibut, but says “any will do.” A firm white fish is best. ”

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BBQ potato salad with goat cheese and pine nuts

“The final dish has a wonderful charred and smoky flavor,” says chef Sat Bains, who barbecues baby potatoes before mixing them with goat cheese and pine nuts. “The cheese adds a creamy texture, and the spiciness of the potatoes livens up the dressing.”

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Grilled chicory salad with apple and cheddar cheese

“Grilling radicchio removes some of the bitterness, and adding just a little bit of char adds depth to the overall flavor of the salad,” says Charles Glaze, executive chef at PYRO restaurant in Phoenix. “I love the transformation process that occurs when you combine bitter vegetables with sweet, tart, and savory aromas.”

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blue cheese and bacon burger

To give her burger a “BLT and wedge salad” vibe, best chef Winner Brooke Williamson incorporated blue cheese into her patty and topped it with ingredients like bacon, tomato, and shredded lettuce.

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honey bourbon bbq ribs

“Ribs are the perfect ranch dish. They’re portable and easy to eat,” says Gabriel “Gator” Guilbeault, an actor, on-site caterer, and the film’s real-life chef. yellowstone. “When shooting, [we] We often don’t have time to sit down and eat, so meals need to be quick. ”

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grilled chicken and spinach burger

25-minute family dinners from food blogger Katherine McCord’s latest cookbook the magic of meal preparationcontains chopped spinach, which “not only adds moisture to the patty, but also helps increase iron-rich nutrition,” she says.

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Cheese stuffed bacon wrapped hot dog

According to Food Network host Ann Burrell, a little effort goes a long way. worst cook in america. “This is a soupy, premium hot dog that takes a little more effort, but the results are worth it,” she says.

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Grilled corn with gochujang butter and parmesan cheese

Lara Lee’s grilled corn is such an “absolute show-stopper” that the James Beard Award-winning chef warns, “Be careful about stealing the spotlight from the main meal.”

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Grilled salmon with bacon and peas

Eric Ripert, chef and co-owner of New York’s Le Bernardin, shares a salmon recipe that is “very simple to make and the ingredients are easily available.”

“The fish itself is very delicate, the peas bring freshness, and the bacon adds smokiness,” Ripert says. He has published this recipe in his own cookbook. seafood simple.

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Grilled peach salad with arugula and pecan crumble

“Grilling enhances the sweetness of the peaches and adds a caramel flavor,” says Eric Jeho Choi of this fruity salad inspired by elements of Southern peach cobblers.

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Teriyaki BBQ chicken

“The flavors of this Japanese-rooted dish are deeply ingrained in the local Hawaiian palate,” says Sheldon Simeon. best chef Alum and Author cook real hawaii. “As you stroll through the park or beach on the weekend, you’ll be hit by the intoxicating smoky aroma of your portable brazier.”

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Grilled corn with dill butter and feta cheese

“Tasty, salty feta, fresh dill, and a smoky char from the grill take sweet corn to the next level,” says the author. cereal griller Cookbook, Matt Moore.

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Bacon BBQ cheeseburger with onion rings

Chris Barish and Joe Isidori, owners of Black Tap restaurant in Las Vegas, create flavorful burgers.

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Shrimp grilled sweet and sour kebab

“This recipe is so simple that you don’t need any special tricks to make it delicious,” says author Leela Punyarathabandhu. Southeast Asian grilled taste This cookbook is her take on popular Thai street snacks.

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Grilled watermelon salad with tequila lime vinaigrette

Chef David Rose says this fresh salad is “salty, spicy, sweet, tangy, and a little boozy. What more could you want?” While tequila “gives just the right kick,” the book’s author says, Egin The cookbook says it can be omitted to make the dish more family-friendly.

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Grilled devil chicken thigh with mint yogurt sauce

Andrew Zimmern’s “Sour, Salty, Bitter, Sweet, and Spicy” recipes are a great way to experiment outside of the usual summer cooking box. “It’s a flavorful dish, with the char from the grill adding flavor and the sourness and coolness of the yoghurt sauce.”

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Mexican grilled corn with green onions and cotija cheese

“Corn salad, known as esquite, is one of the most delicious discoveries in all of Mexico,” says celebrity chef Marcela Valladolid. “A perfect bowl of salty, sweet, crunchy, and creamy!”

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Charred Corn, Peach and Feta Salad with Grilled Lime Dressing

“Corn and peaches are my favorite ingredients and signify summer is in full swing,” says Bravo host Gail Simmons. best chef. “Grilling it and tossing it with a bright dressing and crunchy radish brings out its natural sweetness.”

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grilled sweet chili chicken wings

“I love this recipe because it’s simple,” says Bryce Schumann, executive chef at Sweet Briar in New York City. “It’s easy to take the ingredients and transform them into something perfectly delicious.” “The wings are smoky, sweet, tangy, and have a slight spiciness that disappears quickly. They’re meaty little devils that are so fun to eat!”

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Grilled pizza with ricotta, arugula and chili oil

Yes, you can bake pizza! Barrel provides ready-to-use recipes.

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Shrimp and pineapple skewers

cooking channel star manfire food, Roger Mooking adds sweetness and spiciness to shrimp recipes.

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Bacon and Worcestershire onion cheeseburger

Chef Dale Tarde’s twist on the cheeseburger is “a total flavor bomb. It’s simple, but nothing beats the classic cheeseburger.”

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Grilled avocado with grapefruit salsa

Chef and author Seamus Mullen Real food is healing; Add a refreshing twist to summer salads.

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Grilled vegetable and couscous salad

“This is the ultimate summer side dish! It’s so easy to prepare and packed with flavor,” says chef and restaurateur Melba Wilson. “If you don’t have enough couscous, use orzo, quinoa, or small pasta shapes.”

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Pretzel burger with chipotle mayo

“You don’t have to add fancy spices or sauté onions,” David Bartka tells PEOPLE. “We believe that quality meat, exciting toppings, and the right cooking technique will leave your guests ‘full’ and happy.”

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Skirt steak served with pistachio chimichurri and cauliflower rice

Food Network’s Michael Symon said: “The herbal, salty, citrusy chimichurri, combined with a heaping amount of cauliflower, transforms into something like a light salad, the perfect complement to a savory seared steak. ” he says.

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Grilled lamb kebab with parmesan yogurt sauce

Fabio Viviani suggests eating these marinated skewers with roasted vegetables or rice.

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