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Summer BBQ Recipes — Summer Grilling Recipes Everyone Smells - Easy, Crowd-Pleasing Favorites

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Ingredients Method

Ingredients
  

  • Chicken: 2 lbs boneless, skinless chicken thighs (or breasts)
  • Chicken marinade: Olive oil, garlic, lemon zest and juice, honey, smoked paprika, dried oregano, salt, black pepper
  • Veggie skewers: Red onion, bell peppers (mixed colors), zucchini, cherry tomatoes, mushrooms
  • Skewer dressing: Olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, pepper
  • Grilled corn: 4–6 ears of corn, butter, chili powder, lime, cilantro, cotija or feta (optional), salt
  • Peach salad: 3 ripe peaches, arugula or baby spinach, fresh mozzarella or feta, basil, olive oil, balsamic glaze, flaky salt, pepper
  • Pantry extras: Wooden or metal skewers (soak wooden ones), foil, cooking spray, coarse salt

Method
 

  1. Marinate the chicken (at least 30 minutes, up to 8 hours): In a bowl, whisk 1/4 cup olive oil, 3 minced garlic cloves, zest and juice of 1 lemon, 1 tablespoon honey, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken, toss well, cover, and chill.
  2. Prep veggie skewers: Cut red onion and bell peppers into 1.5-inch pieces, slice zucchini into thick rounds, and leave cherry tomatoes and mushrooms whole if small. Thread onto skewers. Whisk 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 small minced garlic clove, 1/2 teaspoon Dijon, salt, and pepper. Brush over skewers.
  3. Prepare the corn: Peel back husks without removing them, discard silk, then fold husks back up. Soak in water 10–15 minutes if grilling directly over high heat. Mix softened butter with 1 teaspoon chili powder and a pinch of salt. Set aside lime wedges and chopped cilantro.
  4. Make the peach salad base: Slice peaches (pits removed). In a bowl, add arugula or spinach, torn basil, and cheese. Drizzle a little olive oil, season lightly with salt and pepper, and set aside. You’ll finish it right before serving.
  5. Preheat the grill: Heat to medium-high (about 450°F). Clean grates and oil lightly. Create two zones: one direct heat side, one cooler side for finishing.
  6. Start the corn: Place corn (in husks) over direct heat. Grill 12–15 minutes, turning every few minutes until husks are charred and kernels are tender. For more char, peel off husks for the last 2–3 minutes and rotate to blister kernels lightly.
  7. Grill the chicken: Remove chicken from marinade, letting excess drip off. Sear over direct heat 3–4 minutes per side until nicely marked. Move to indirect heat, cover, and cook 5–8 minutes more until internal temp hits 165°F. Rest 5 minutes.
  8. Grill the veggie skewers: Add skewers to direct heat. Grill 8–10 minutes, turning every 2–3 minutes until charred at edges and tender-crisp. Brush with any remaining dressing during the last minute.
  9. Finish the corn: Peel husks (use tongs), brush with chili-lime butter, and squeeze lime over. Sprinkle cilantro and cotija or feta if using.
  10. Quick-sear peaches (optional but amazing): Place peach slices on the hot grates 1–2 minutes per side for light grill marks. Add to the salad, drizzle with balsamic glaze, and toss gently.
  11. Serve: Slice chicken, pile onto a platter with skewers and corn. Add the peach salad on the side. Finish with extra lemon wedges for the chicken and a final crack of black pepper.