Easy Summer Grilling Recipes for Beginners

Most grilling recipes assume you already know what you’re doing. These don’t. Everything here is forgiving — meaning if you leave it on a minute too long, dinner isn’t ruined.

1. Grilled Chicken Thighs

Thighs, not breasts. Breasts dry out fast and the window between undercooked and cardboard is small. Thighs have more fat so they stay juicy even if your timing isn’t perfect.

Olive oil, salt, pepper, garlic powder, paprika. Grill over medium-high heat, about 6-7 minutes per side. Internal temp of 165°F, though thighs actually taste better closer to 175-180°F because the fat renders out and they get more tender.

If you’re using a sauce like BBQ, brush it on in the last 2-3 minutes only. Sugar burns.

2. Classic Grilled Burgers

Get 80/20 ground beef — leaner makes dry burgers. Form patties a little wider than your buns since they shrink. Press a shallow dent in the center with your thumb so they don’t puff up into baseballs.

Salt and pepper the outside. About 4-5 minutes per side over medium-high for medium doneness. Don’t press them down with the spatula — that’s where all the juice goes. Add cheese in the last minute, close the lid to melt it.

3. Grilled Hot Dogs and Brats

Hot dogs go over medium heat, rolling them a quarter turn every couple minutes until they’ve got grill marks all around. About 7-8 minutes. Brats take longer — 15-20 minutes over medium, turning occasionally, until the casing is browned and they’re cooked through.

You can simmer brats in beer and onions for 10 minutes beforehand so they’re basically already cooked. Then you’re just grilling for flavor and snap on the casing.

4. Grilled Corn on the Cob

Peel the husks off, brush with butter or olive oil, salt. Straight on the grill over medium heat for about 10-12 minutes, turning every few minutes until you get charred spots.

Some people soak it and grill in the husk, which steams it more than grills it. Both ways work — without the husk gives you more char, with the husk is more hands-off.

Butter, salt, and a squeeze of lime is the simple version. Mayo, chili powder, cotija cheese, and lime turns it into elote.

5. Grilled Vegetable Foil Packets

Chop zucchini, bell peppers, onions, mushrooms — whatever you have. Toss with olive oil, salt, pepper, garlic powder. Put it all in a big piece of heavy-duty foil, seal it into a packet, grill over medium heat for 15-20 minutes.

Nothing to flip, nothing to watch. The vegetables steam inside the packet and pick up a little smokiness from the grill. You can throw sausage slices or shrimp in there too and it becomes a full meal.

6. Grilled Shrimp Skewers

Use large or jumbo shrimp — bigger ones are harder to overcook. Peel and devein, toss with olive oil, garlic, salt, pepper, red pepper flakes if you want heat. Thread onto skewers.

About 2-3 minutes per side over medium-high. They’re done when they curl into a loose C shape and turn pink. Tight O shape means overcooked. Use metal skewers or soak wooden ones for 20 minutes so they don’t catch fire.

Shrimp cooks fast, so this one actually needs your attention. Don’t walk away.

7. Grilled Sausage and Peppers

Italian sausages — sweet or hot — go directly on the grates over medium heat for 15-20 minutes, turning occasionally. Sliced bell peppers and onions go in a grill basket or foil packet, tossed with olive oil, salt, pepper. Everything finishes around the same time.

Serve in hoagie rolls or just on a plate with some mustard.

8. Basic Grilled Steak

Ribeye or strip steak, about 1 inch thick. Take it out of the fridge 30 minutes before grilling. Pat dry with paper towels. Salt and pepper on both sides, generously.

High heat, about 4-5 minutes per side for medium-rare, 5-6 for medium. An instant-read thermometer is the only reliable way to know — 130°F for medium-rare, 140°F for medium. Let it rest on a cutting board for 5-10 minutes before you cut it. If you skip the rest, the juice runs out onto the plate instead of staying in the steak.

General Grilling Tips

Clean your grates. Heat the grill for 10 minutes with the lid closed, then scrub with a wire brush. Food sticks to dirty grates.

Leave things alone. Put it on, let it cook, flip once. Constant moving means you never get a sear.

Get a thermometer. An instant-read costs about $15. Stops you from cutting into everything to check, which dries it out.

Keep the lid closed. You lose heat every time you open it.

Oil the food, not the grates. Oil on the grates causes flare-ups.