cooking

80 Memorial Day Weekend Grilling Recipes

These simple grilled recipes will help you ease back into the season.
Four thincut pork chops with grill marks on a platter glazed and topped with cilantro and sliced green chiles.
Photo by Peden + Munk

Remember that metal orb you use to cook meat, vegetables, and seafood when it gets warm outside? Yeah, it's your grill. You used it all last summer to entertain and feed your guests and family fantastic food. Well, it's about to be Memorial Day Weekend, and in honor of shaking all the rust off (of you, not the grill, hopefully), we gathered up some of our favorite straightforward grilling recipes. We're talking dishes that deliver big hits of flavor without straining any of your out-of-shape grilling muscles. Now get someone to grab you a beer while you search for the charcoal. It's probably in the garage.

  • Image may contain Food Dish Meal Bowl and Plant
    Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
    1/80

    Jalapeño-Marinated Grilled Pork Chops

    Don't be intimidated by the slices of jalapeños: The fire of the grill mellows their heat. If you're a real spice-seeker, you can even leave some of them raw.

    View Recipe
  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
    2/80

    Grilled Scallops With Nori, Ginger, and Lime

    We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.

    View Recipe
  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
    3/80

    Soy Sauce–Marinated Grilled Flank Steak and Scallions

    Flank steak is flavorful but quite lean. To make sure it's as tender and juicy as possible, be careful not to overcook it (medium-rare is best) and be absolutely certain you’re slicing against the grain.

    View Recipe
  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
    4/80

    Grilled Chicken With Lemon and Thyme

    When it comes to grilling chicken breasts, it's skin-on, bone-in all the way. The meat stays juicier, and you get the bonus of crispy skin.

    View Recipe
  • Photo by Alex Lau, food styling by Andy Baraghani, prop styling by Emily Eisen
    17/80

    Grilled Carrots With Avocado and Mint

    You actually don’t have to bother with peeling the carrots for this recipe—not only do the thin skins pack lots nutrients, but you’ll also get a better char with them on.

    View Recipe
  • Laura Murray
    18/80

    Ginger-Miso Grilled Asparagus

    As the summer progresses and asparagus season dies down, use the same marinade recipe to grill green beans.

    View Recipe
  • Photo Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen
    23/80

    Easiest-Ever Grilled Veggie Burgers

    The vegan patties in this burger recipe go straight from the mixing bowl to the grill without falling apart—all in about 20 minutes.

    View Recipe
  • Christopher Testani
    24/80

    Grilled Cobb Salad

    For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

    View Recipe
  • Michael Graydon & Nikole Herriott
    31/80

    Grilled Clams with Spiced Paprika Butter

    When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

    View Recipe
  • Michael Graydon & Nikole Herriott
    32/80

    Grilled Split Lobster

    Cooking lobster entirely on the grill ensures that no water gets inside the shell, which means you’ll get more concentrated lobster flavor.

    View Recipe
  • Ted Cavanaugh
    33/80

    Sweet and Spicy Bacon Kebabs with Scallion-Ginger Relish

    Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.

    View Recipe
  • Michael Graydon & Nikole Herriott
    34/80

    Sardines with Grilled Bread and Tomato

    Even if assertive fish like sardines aren’t typically your thing, the mellowed flavor that they take on when grilled—not to mention that crisp skin—might change your mind. What’s more, the skin’s high oil content means these fish are way less prone to sticking.

    View Recipe
  • Michael Graydon & Nikole Herriott
    35/80

    Grilled Scallops With Lemony Salsa Verde

    Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

    View Recipe
  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
    36/80

    Clams With Spicy Tomato Broth and Garlic Mayo

    If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you’ll still have buttery clams to enjoy.

    View Recipe
  • Alex Lau
    39/80

    Mushroom-Barley Veggie Burger

    Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness.

    View Recipe
  • Ted Cavanaugh
    40/80

    Cumin-Chile Lamb Kebabs With Garlic Yogurt

    A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

    View Recipe
  • Peden & Munk
    45/80

    Double RL Ranch Burger

    Ralph Lauren's signature burger. At his New York City restaurant, they use a mix of chuck, brisket, and short rib. If you have an awesome butcher, ask him or her to give you a blend, but you’ll get great results with chuck alone.

    View Recipe
  • Peden + Munk
    46/80

    Chicken Spiedie Skewers With Italian Dressing

    Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn’t stop you from putting them on soft Italian bread, either.

    View Recipe
  • Photo by Peden + Munk, food styling by Sue Li, prop styling by Rebecca Bartoshesky
    53/80

    Potato Salad with Bacon and Eggs

    Can’t decide if you’re in the mood for egg salad or potato salad? How about both—with bacon?

    View Recipe
  • Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
    54/80

    Grilled Pork Ribs with Gochujang Barbecue Sauce

    This stir-together situation has everything you want in a quality barbecue sauce recipe—heat, sweetness, and palate-gripping acid—but with extra tang.

    View Recipe
  • Christopher Testani
    69/80

    Yogurt-Marinated Grilled Chicken

    Marinating chicken in yogurt is an Indian technique that adds flavor, acidity, and tenderness.

    View Recipe
  • Photo by Alex Lau, styling by Judy Mancini
    70/80

    Grilled Pork Tenderloin Sandwiches

    Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It’ll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture.

    View Recipe
  • Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
    73/80

    Grilled Salmon Steaks With Cilantro-and-Garlic Yogurt Sauce

    This yogurt sauce will work on virtually any protein you can think of. Even tofu. Yeah, we went there.

    View Recipe
  • Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime
    74/80

    Chicken Inasal

    Forget everything you think you know about grilled chicken. This recipe shatters expectations by packing in tons of flavor from lemongrass, seasoned rice vinegar, achiote seeds, and even Sprite.

    View Recipe
  • Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime
    75/80

    Grilled Yu Choy with Sate Oil

    If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable.

    View Recipe
  • Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime
    76/80

    Spicy Pork Skewers

    Simmering the leftover marinade and using it as a basting sauce ensures none of its powerful flavor goes to waste.

    View Recipe
  • Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime
    77/80

    Grilled Shrimp With Palapa

    We nearly lost our minds over palapa. It's an insanely flavorful condiment made from toasted grated fresh coconut and tons of aromatics that can be a topping for any grilled or roasted protein. 

    View Recipe
  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
    78/80

    Grilled Salt-and-Pepper Black Bass with Curry Verde

    If you can learn how to cook a whole fish, you'll have summer's most impressive dinner in your back pocket.

    View Recipe
  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
    79/80

    Grilled Shrimp With Turmeric Mojo Sauce

    Shrimp, unlike chicken or steak, can take on the flavors of a bright, acidic marinade in minutes, making it a good choice for last-minute grilling.

    View Recipe
  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
    80/80

    Grilled Red Snapper with Green Beans and Lime

    Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.

    View Recipe
Explore Bon AppétitMemorial DayGrilling