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What to Grill This Summer, According to Our Chefs
Summer cooking has a way of simplifying everything. You light the grill, you gather what you have, and something reliably good happens.
But there’s a difference between a reliable backyard meal and one that makes people lean in and ask for the recipe. That gap usually comes down to a few things: a well-matched cut of meat, a sauce that actually earns its place, a technique that coaxes more flavor from the fire.
Below are the grilling recipes our chefs return to every season—across proteins, produce and a couple of things you might not have thought to put over a flame.
Whether you’re feeding a crowd or just making dinner, there’s something here worth lighting the coals for.
Grilling season is around the corner.
Stock up on all the essentials now before the weather heats up.
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Grilled Steak Fajitas
Few dishes earn their place on the grill quite like fajitas.
Skirt or flank steak soaks up a jalapeño-citrus marinade before hitting high heat, picking up deep char on the outside while staying juicy within.
Slice it thin against the grain, pile it onto warm tortillas with blistered peppers and onions, and dinner makes itself.
Grilled Citrus-Marinated Shrimp
Quick-cooking and crowd-pleasing, these shrimp are bright with citrus and ready in minutes.
The marinade of orange, lemon and fresh herbs keeps the shrimp tender as they take on just the right amount of grill char. Serve over rice, tuck into tacos or keep it simple with a squeeze of lime and something cold to drink.
Grilled Salmon with Green Pea & Mint Pesto
Here’s where technique earns its keep: salmon fillets are dredged in dried mushroom powder before grilling, giving the exterior a deep, savory crust that plays beautifully against the bright, herb-forward pesto underneath.
The pesto itself—sweet peas, pine nuts, mint and Parmesan—is light and vivid, the kind of sauce that makes the whole plate feel alive. fish spatulas makes the flip easy and keeps everything intact.
Summer Squash Pizza with Goat Cheese & Prosciutto with Aged Balsamic
The grill does something to pizza dough that an oven simply cannot—a slightly smoky, crackling crust that holds up beautifully under a simple arrangement of summer squash, creamy goat cheese and silky prosciutto.
A drizzle of aged balsamic at the end ties it all together with just enough sweetness.
Get the Summer Squash Pizza with Goat Cheese & Prosciutto with Aged Balsamic recipe!
Grilled Shrimp & Avocado Salad
Grilled shrimp over crisp mixed greens with creamy avocado and a bright lime vinaigrette, this one comes together fast and eats like a full meal.
The char on the shrimp adds just enough smokiness to keep things interesting, while the avocado softens every bite.
Grilled Prosciutto & Melon with Olive Oil
One of summer’s best combinations, made even better by the grill.
A quick pass over the grates coaxes sweetness out of the melon and gives the prosciutto a light crisp at the edges. Finished with good olive oil, it’s the kind of starter that looks effortless and tastes like you meant it.
Grilled Fish & Smoked Sausage Skewers with Basil Aioli
Chunks of firm white fish are marinated in a quick paprika-herb blend, then threaded onto skewers alternating with smoky chorizo and cherry tomatoes.
The result is something a little unexpected—smoky, briny and bright all at once—with a basil aioli for dipping that ties it all together. These are ideal for a crowd.
Get the Grilled Fish & Smoked Sausage Skewers with Basil Aioli recipe!
Cumin-Chili Grilled Chicken Wings
Bold and aromatic, these wings skip the sauce in favor of a dry rub built on whole and ground cumin, chili flakes, garlic and white pepper.
The grill renders the skin crisp and charred while keeping the meat juicy inside. Finish with fresh cilantro and a squeeze of lime.
Grilled Baby Artichokes with Lemon Aioli
Baby artichokes are easier to work with than their full-grown counterparts: they have little to no choke, and they’re ready to grill once halved and trimmed.
A quick par-cook, then cut-side down over high heat, gives them caramelized edges and a tender, nutty interior. The lemon aioli is there to dip, drag and come back to repeatedly.
Grilled Lamb Chops with Lemon Herb Yogurt
Lamb chops cook quickly over high heat, making them one of the smartest things you can grill.
A marinade of lemon, fresh herbs and olive oil keeps them tender and fragrant, while the grill adds the caramelized crust that makes each bite satisfying. The cool lemon herb yogurt alongside is the perfect counterpoint—creamy, bright, and just tangy enough.
A meat thermometer helps you hit that rosy medium-rare with confidence.
Grilled Peach & Prosciutto Pizza with Burrata
This one earns its spot at the end of the meal, or the top of the menu, depending on your priorities.
A garlic-rosemary white sauce replaces the usual red, topped with mozzarella, then finished with caramelized grilled peaches, crispy prosciutto and torn burrata.
It’s the kind of pizza that makes everyone stop mid-conversation.
Get the Grilled Peach & Prosciutto Pizza with Burrata recipe!
Grilling season is around the corner.
Stock up on all the essentials now before the weather heats up.
Shop Grilling Tools
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