Top 8 Grilling Recipes for Year-Round Grilling

Top 8 Grilling Recipes for Year-Round Grilling

Whoever said “grilling is just for summertime” was flat out lying. With some creativity, recipes and ingredients can be experimented with and adapted for all four seasons. So whether you’re looking for summer grilling ideas, easy outdoor grill recipes, or some of the best BBQ recipes overall, we’ve got them covered in this list of the top 8 grill recipe ideas for year-round grilling. 


We’ll look at: 


  • Summer Grill Recipes

  • Fall Grilling Recipes 

  • Winter BBQ Ideas

  • Spring’s Best BBQ Recipes


While we’re talking about recipes, have you heard about our latest Best Recipes Contest? If you’re convinced that your BBQ dish is top notch, this is the perfect opportunity to prove it!

To enter, submit your most prized grilling recipe (with picture) via email at blog@kickashbasket.com by midnight on March 23, 2021. 

 

Submit the best recipe to win one ‘Kick Ash’ Prize—a Kick Ash Basket of your choosing, a Kick Ash Can, Kick Ash Charcoal Prep Gloves, Kick Ash Heat Resistant Gloves, a JJ George Grill Torch, a Juniper BBQ Scraper, plus one of each rub, sauce, and brine from Lane’s BBQ!

 

Good luck, and may the best chef win.

 

Summer Grill Recipes

Summer is easily the most popular time of the year for grilling. People spend more time outside in the summer, especially in the evenings, than in the other seasons. What are some of the best summer grill recipes? Summer grilled shrimp recipes and summer grilled chicken salad recipes will always be fan favorites! But here are few new recipes that incorporate some of those famous summer flavors.

1. Chipotle-Marinated Flat Iron Steak with Avocado & Corn Relish

Ingredients:

  • One 1½-pound flatiron steak, about 3/4 inch thick

  • ¼ cup fresh orange juice

  • 1 canned chipotle in adobo, plus 1 tablespoon adobo sauce from the can

  • 1 large garlic clove

  • 2 tablespoons extra-virgin olive oil

  • 2 Hass avocados, cut into ½-inch dice

  • ½ cup fresh corn kernels (from 1 ear of corn)

  • ¼ cup minced red onion

  • 1 small jalapeño, seeded and minced

  • 1 tablespoon fresh lime juice

  • Kosher salt and freshly ground pepper


Directions:

  1. As your grill is heating up, butterfly your steak using a sharp knife and set it in a baking dish. 

  2. Combine orange juice, chipotle, adobo, garlic, and 1 tablespoon olive oil in a blender. Pour the marinade on the steak and let rest for 10 minutes. 

  3. In a separate bowl, combine avocados, corn, red onion, jalapeno, lime juice, remaining olive oil, salt, and pepper. 

  4. Remove steak from the marinade and season it with salt and pepper. Grill it on medium-high heat for six minutes on each side, then let it rest for 5 minutes before slicing and serving with avocado-corn relish. 

2. Grilled Apricots with Burrata, Country Ham, and Arugula

Ingredients:

  • 1¼ pounds apricots, halved and pitted

  • ¼ cup extra-virgin olive oil, plus more for brushing

  • Sea salt and freshly ground pepper

  • 1½ tablespoons fresh lemon juice

  • 1 small head radicchio, cored and thinly sliced

  • 5 ounces baby arugula

  • ½ pound burrata cheese, shredded

  • 4 ounces shaved country ham

  • 1 tablespoon aged balsamic vinegar


Directions:

  1. Preheat your grill while you brush the apricots with olive oil and season with salt and pepper. 

  2. Place apricots (cut side down) on the grill over high heat for about 5 minutes or until lightly charred. 

  3. Combine lemon juice, ¼ cup of olive oil, salt, and pepper in a bowl. Add apricots, radicchio, and arugula and toss them together. 

  4. Place on a plate or platter, and top the mixture with the burrata, ham, and vinegar. 

Fall Grill Favorites

The crisp fall air is refreshing after spending the summer months sweating over your grill. It’s usually still warm enough to enjoy a meal outdoors as long as you bundled up a little. Plus, standing over the grill is an excellent way to warm up in the cooler months. 

1. Grilled Apple Crisp

Ingredients:

  • 10 cups thinly sliced peeled tart apples (about 8 medium)

  • 1 cup old-fashioned oats

  • 1 cup packed brown sugar

  • ¼ cup all-purpose flour

  • 3 teaspoons ground cinnamon

  • 1 teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • ¼ cup cold butter, cubed

  • Vanilla ice cream


Directions:

  1. Preheat the grill to medium heat and place apple slices on heavy-duty foil. 

  2. Combine oats, brown sugar, flour, cinnamon, nutmeg, and cloves.

  3. Stir butter into the mixture until it is crumbly. 

  4. Sprinkle over apples. 

  5. Fold the foil around the apple mixture, tightly sealing it. 

  6. Grill for 20 to 25 minutes, then serve with ice cream. 

2. Grilled Squash With Red Onion and Feta

Ingredients:

  • Extra-virgin olive oil

  • 1 garlic clove, finely chopped

  • ¼ cup white wine vinegar

  • 4 medium yellow squash, cut lengthwise ¼" thick

  • 1 medium red onion, cut through root end into 8 wedges

  • 2 bay leaves

  • Kosher salt

  • Freshly ground pepper

  • 8oz. feta, crumbled into large pieces

  • 4 banana peppers from a jar, thinly sliced crosswise

  • Generous pinch of crushed red pepper flakes


Directions:

  1. Preheat the grill on medium-high heat and lightly oil the grate. 

  2. Whisk together a marinade by combining garlic, vinegar, and ½ cup of extra-virgin olive oil in a small bowl. 

  3. Add squash, onion, bay leaves, and 3 tablespoons of oil to a baking sheet and toss with salt and pepper. 

  4. Set squash directly on the grate and cook for about 3 minutes or until grill marks appear. Turn them over and continue grilling for 2 minutes. 

  5. Return the squash to the baking sheet and replace them with onions on the grill. Turn onions occasionally for about 5 minutes, or until the edges are charred. 

  6. Layout the squash, onion, bay leaves, and feta on a plate or platter and cover with the marinade. 

  7. Sprinkle with banana pepper and red pepper flakes and let rest for 15 minutes before serving.

Winter BBQ Ideas

Just because there’s snow on the ground doesn’t mean you should put your grill away for the winter months. There are still plenty of recipes you can try on the BBQ that will warm you from the inside out.

1. Grilled Lamb Cutlets With Olives, Mint, and White Bean Puree

Grilled Lamb Cutlets Ingredients:

  • 2 tablespoons currants

  • 12 lamb cutlets

  • 1 teaspoon dried oregano

  • ¼ cup olive oil

  • 2 tablespoons lemon juice

  • 2 tablespoons toasted pine nuts

  • 2 tablespoons pitted kalamata olives, quartered

  • 1 tablespoon salted capers, rinsed, drained

  • 2 tablespoons mint leaves, finely chopped, plus extra leaves to serve


White Bean Puree Ingredients:

  • 2 cans cannellini beans, rinsed, drained

  • ¼ cup milk

  • 1 tablespoon lemon juice

  • 1 garlic clove, crushed

  • ½ teaspoon paprika, plus extra to sprinkle

  • 1 tablespoon olive oil


Directions:

  1. Soak currants in hot water for 10 minutes, then drain. 

  2. Put beans and milk in a saucepan over medium heat. Stir until just before it boils, remove it from the heat and blend it in a food processor until it is smooth and light. 

  3. Add lemon juice, garlic, paprika, 2 tablespoons of olive oil, salt, pepper, and blend until combined. 

  4. Preheat grill to medium-high and season lamb with salt, pepper, and oregano. 

  5. Grill for 2 to 3 minutes or until it is charred, then turn and cook for 2 minutes more. 

  6. Combine remaining oil, lemon juice, nuts, olives, capers, mint, and currants. 

  7. Drizzle the lamb with the dressing and garnish with mint leaves. 

  8. Sprinkle bean puree with paprika, drizzle with oil, and serve with the lamb. 

2. Skirt Steak with Preserved Lemon Butter and Sesame Cauliflower

Cauliflower and Steak Ingredients:

  • 1 medium head of cauliflower

  • 4 tablespoons olive oil

  • Salt and pepper

  • 1 grated garlic clove

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons chopped, toasted sesame seeds

  • 1½ pounds of skirt steak cut in 4 pieces

  • Chopped parsley to sprinkle


Lemon Butter Ingredients:

  • ½ preserved lemon, seeded, finely chopped

  • 4 tablespoons unsalted butter at room temperature

  • 2 teaspoons of thyme leaves

  • ½ teaspoon finely grated lemon zest

  • Salt and pepper


Directions:

  1. Chop preserved lemon, butter, thyme, and lemon zest finely, resulting in a smooth paste—season with salt and pepper. 

  2. Preheat the grill to medium-high heat. 

  3. Cut the cauliflower, brush in olive oil, and season with salt and pepper. Cook for 2 to 3 minutes on each side or until you see char marks. 

  4. Transfer cauliflower to a grill-safe pan and continue cooking for about 20 minutes or until the cauliflower is tender. 

  5. Combine garlic, lemon juice, sesame seeds, and 1 tbsp of oil in a bowl. 

  6. Season steaks with salt and pepper and add to the grill. Cook for 3 to 5 minutes on each side. 

  7. Remove steaks from the grill and top with lemon butter. Let rest for 5 minutes.

  8. Drizzle sesame seed mixture over the cauliflower and sprinkle it with parsley. 

  9. Serve together, along with any remaining lemon butter. 

Spring’s Best BBQ Recipes

Spring brings with it a fresh start and fresh, vibrant foods. Early season fruits and vegetables pair exceptionally well with your BBQ. Traditionally, lamb and ham are popular in spring meals. 

1. Grilled Scallion Lamb

Ingredients:

  • 1½ pounds well-trimmed boneless top round lamb

  • 3 tablespoons olive oil

  • 1 tablespoon grated ginger

  • 1 teaspoon five-spice seasoning

  • 1 teaspoon ground cumin

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon salt

  • 1 tablespoon Vietnamese fish sauce

  • 1 tablespoon soy sauce

  • 3 limes

  • 3 bunches scallions


Directions:

  1. Cut lamb into 2-inch chunks. 

  2. Add 2 tablespoons oil, ginger, five-spice, cumin, pepper, salt, fish sauce, soy sauce, and lime juice from 2 limes. Combine with lamb chunks and let rest for 3 hours. 

  3. Clip off the roots and outlier of the scallions and cut them into 6-inch chunks. Coat them with oil.

  4. Alternate meat and scallions onto long skewers with scallions being pierced crossways. 

  5. Brush meat and scallions with remaining marinade. 

  6. Add skewers to the grill and keep them close to the heat source. Cook for about 5 minutes per side, occasionally dowsing in the additional marinade. 

  7. Serve with remaining lime wedges. 

2. Grilled Chicken and Mango Skewers 

Ingredients:

  • 3 medium ears sweet corn

  • 1 tablespoon butter

  • 1/3 cup plus 3 tablespoons sliced green onions

  • 1 pound boneless skinless chicken breasts

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 1 medium mango

  • 1 tablespoon extra-virgin olive oil

  • Lime wedges (optional)


Directions:

  1. After cutting the corn from the cobs, heat butter in a large skillet over medium-high heat, sauté the corn for 5 minutes, and add 1/3 cup of sliced green onions. 

  2. Cut chicken and peeled mango into 1 inch cubes.

  3. Toss chicken with salt and pepper.

  4. Alternate chicken and mango pieces onto skewers and brush with oil.

  5. Grill over medium heat for about 5 minutes on each side. 

  6. Serve with corn salad, remaining green onions, and lime wedges. 

Easy Outdoor Grill Recipes

We hope you’ll enjoy some of our favorite grill recipe ideas for delicious BBQ meals year round.

 

Want to share some of your best grill recipes and win some Kick Ash Basket and Lane’s BBQ gear? Enter our Grill Masters’ Best Recipes Contest! To enter, send us your favorite grilling recipe and a picture of your tasty eats to blog@kickashbasket.com by March 23, 2021. 


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