41 Top-Rated Grill Recipes
These grilled go-to recipes earned perfect marks from our readers.
A Cook in San Mateo, CA raved about this Indian-flavored dish. "We made this for Easter dinner and it was a big hit. The Apricot-Lime Sauce (which ends up being more like a chutney) is ambrosial and the curry-and-ginger rub makes the lamb chops taste divine just by themselves, too. Everyone was picking up the chops to gnaw the last bits off the bones."
Doy92064 really loves the sauce for this simple grilled steak, saying, "Wow―the best pesto without all the oil that packs a nice spicy taste. The pesto really complimented the grilled flatiron steak. Next time will double the recipe in hopes there will be some left over!"
Even in a meal filled with great Cooking Light recipes, this recipe impressed shehockey: "Delicious! We made this for a progressive dinner that we had where we made all the appetizers, all from Cooking Light, and all Thai. Warning: the dressing is HOT!"
Though burgers are the epitome of casual grilling, these blue-cheese-filled patties add a touch of elegance. Reviewer liscali said, "These might just be the best burgers we've ever eaten. Although we followed the burger recipe faithfully, we like our burgers on English muffins instead of buns with whole grain Dijon mustard. These burgers are as moist and flavorful as they can be. Can't wait to serve them to company."
This full-flavored recipe impressed reviewer SuzyQ. "Made this last week for dinner with tabbouleh as a side dish―husband raved about it. The lemon flavor comes through well and the chicken was very moist. Excellent!"
This simple and fast grilled salad inspired hellnhevin to write, "REALLY GOOD! A highly enjoyable meal! I made it as a general salad, not an appetizer. I would definitely make it for guests!"
The warm grill-charred fish and cool sweet-sour salsa combined to really inspire reviewer sewhappy91. "This was as good as you could find in any restaurant! I wouldn't change a thing."
Mj312b is a novice griller, but that didn't make this dish any less easy or delicious. "This recipe was fantastic for me to put together with ease. It will be one of my favorites and is great for quick and easy dinners. Great when company comes for dinner."
Reviewer Tommy the Italian knows just what to pair with this dish (though it could work as a main course, too). "Very good; followed recipe to the letter. Recommend this very highly. Went well with a New York strip and a glass of Syrah wine."
This simple dinner caught bmrobertson63's eye. "This dish was so easy and delicious. Always a crowd pleaser. Served with sweet potatoes and asparagus on the grill. One kebab was more than enough to fill me up!"
This summery recipe inspired reptileenthusiast to try something new. "The flavors of this salad match so well―smoky grilled red onions and red peppers, peppery arugula, and sweet dressing. This was the first time that I had tried yellow tomatoes and they definitely added to the overall flavor mix."
Not only does it take less than 30 minutes to prepare, this dish made reviewer emilykettering's night. "This dish was easy, fresh tasting, a perfect combination of sweet and spicy. I made it on a George Foreman grill, served it with rice and steamed green beans and so it was a really easy dinner. My boyfriend said he'd rather eat this than go out and pay for 'real' Indian food. Make it! You will love it!"
A little fish substitution didn't faze Maidajohn with this recipe. "This dish was excellent. I used swordfish because I couldn't get pompano. The sauce had a great flavor, with a bit of a kick. I served basmati rice with it; a perfect combination to blend the flavors."
Evans61169 had a great experience with this entrée-in-a-salad. "The flavors were wonderful and the presentation was beautiful. The pork had gotten cool, so right before serving I heated up the pork slices on the grill with the onions. The pork was so juicy that even this last minute heat-up didn't dry it out in the least. This is simple, but so tasty and beautiful that I will serve it for company in the future."
"If you like blackened-style steaks, this recipe is for you," says DaneanfromOregon. "It's definitely spicy and definitely good. I couldn't find ancho chile powder so just used regular chile powder. Wow―have lots of water on hand. I served this with roasted red potatoes with garlic, sautéed mushrooms and asparagus."
There are a lot of reasons to love this dish, says cathy: "Delicious!! Quick and easy. My husband usually prefers beef tacos and I was able to change his eating habits. I would make them again and also they would work for a huge crowd."
The sweet-spicy rub on this dish is a favorite of diddywy2. "I thought this dish was fantastic. The spice mixture was a good balance of sweet and hot. I have put this in my tried and proven recipe file and will be making it again for sure."
Daves1953 didn't want to make any changes to this grilled meal, saying "WOW! Even my 13-year-old son loved this! So did my 18-year-old daughter! My wife thought it was just a bit too spicy, so next time I'll cut down on the heat a LITTLE BIT."
Singformi has made this recipe for years, and still loves it: "My husband and I have been using this recipe since it came out in Cooking Light. It's easy and tasty and even better if you let it marinate for several days! It has become one of our staple dishes! We serve it to friends and family and we eat it ourselves all the time. You can't miss with this one."
Spanish flavors inspire this simple but intense summery braise. Saffron gives the tomato broth a nutty complexity, while the spice and heat of chorizo liven up the clams.
The rich and creamy combination of bacon, cream cheese, and cheddar is a nice foil for the muted spice of grilled jalapeño peppers. This recipe is a healthy, fresh alternative to the popular breaded and fried version. If making these poppers for a party, you can stuff the peppers, cover, and chill. Then grill just before your guests arrive.
The dough develops a yeastier, more complex flavor from a 24-hour resting period in the refrigerator. You can also use store-bought dough and begin with step 3.
Flank steak gets some south-of-the-border flair when it's grilled and combined with paprika, cumin, and vegetables, then wrapped up in a corn tortilla. For a winning combination, serve with a side of pico de gallo and chips.
Use a peach that's just ripe so it's juicy but still holds its shape. King (also called chinook) salmon is the best quality and works well in this dish, though sockeye works.
Although this recipe calls for a regular globe eggplant, if you see baby eggplants or other fresh seasonal varieties, they will work just as well in this tangy appetizer.
Shredded, grilled chicken thighs are dipped in Carolina-style barbecue sauce, a vinegar-based mix with mustard, a little honey, seasonings, and butter.
Leftover eggplant puree from this recipe is perfect as a dip for toasted pita wedges. Marmite is a concentrated yeast paste that helps give this burger meaty flavor—find it in supermarket baking aisles and health-food stores. Use sesame-poppy seed buns.
Mahimahi is simple and easy to prepare, as is the bacon-tomato butter. It's rich and sweet, and the dish is great served with a salad, pasta, or fresh vegetables.
With juicy lamb and the freshest squash, this is a perfect summer grilling recipe. Also, a quick blanching in boiling water mellows the garlic slightly.
Although you can successfully prepare this colorful end-of-summer salad on a gas grill, charcoal will imbue the vegetables with extra flavor. You can easily substitute white wine vinegar for the champagne vinegar without compromising the flavor of the dish.
For an out-of-the-ordinary first course, offer guests a wedge of this veggie-topped pizza with smoky flavor from the grill. Start with purchased fresh pizza dough; many supermarkets now offer fresh dough in their delis or bakeries.
Mild halibut pairs nicely with this tangy relish, starring tasty late-summer tomatoes. Any other meaty, firm fish, such as wild salmon or striped bass, will also work.
Grilling adds a smoky dimension to Spain's favorite summertime soup. The trick is to grill the veggies over a screaming-hot fire, just long enough to char the exterior while leaving the vegetables raw in the center.
View Recipe: Grilled Gazpacho