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7 delicious (and easy!) grilling recipes your entire family devour

Plus plant-based + allergy friendly meals.

 grilling recipes
Kokouu/E+ via Getty Images

Summer is here and it's time to pull out the grill and pack on the flavor. Who needs the stove when you can grill quick appetizers or simple dinner dishes? Not all grill recipes are the same, so we searched for dishes that will wow your family and get them (and you!) excited about cooking outdoors.

We compiled a few mouth-watering dishes that your kids will love, and if you're up for it, invite your neighbors to join the fun from a (safe) distance. From grilled vegan hot dogs to Asian mushroom burgers there's something below that satisfies every taste bud:


1. Asian BBQ mushroom veggie steak burgers

Cotter Crunch

Serves: 4

Time to cook: 20 minutes

Ingredients:

  • 6 tbsp Huy Fong chili garlic sauce or asian chili sauce of choice
  • 1 tbsp GF soy sauce (tamari)
  • 2 tsp raw sugar or honey
  • 1 tbsp fresh grated ginger
  • 1 tbsp sesame oil
  • 2 tbsp gluten free BBQ sauce
  • 4 large portabella mushrooms, sliced into "steak strip" pieces
  • oil for the pan
  • 4 Little Northern Bakehouse burger buns
  • lettuce
  • hummus or vegan mayo
  • sprouts
  • sliced bell peppers
  • sesame seeds (optional)

Instructions:

  1. Mix the Asian chili sauce, ginger, sugar or honey, oil and tamari together in a large bowl. Set aside.
  2. Use a damp paper towel to clean the portobello mushroom caps. Remove any stems, then slice the mushroom caps into thin strips.
  3. Heat olive oil in a large non stick pan over medium to medium high. When the oil starts to shimmer, add the mushroom slices (1/3 of the batch at a time) and saute, flipping while cooking, for about 2 minutes or until the mushrooms are coated in oil and begin to soften. (They will shrink quite a bit.) Continue until you have cooked all the mushrooms.
  4. Transfer the sauteed mushroom slices to the chili sauce bowl. Toss well to combine.
  5. To assemble the burgers, lightly toast the millet and chia seed buns and then schmear one side with vegan sauce of choice (i.e hummus, vegan mayo, etc.).
  6. Place lettuce on the bottom bun, followed by 3-5 slices of the marinated mushroom steaks, sesame seeds, sliced bell pepper, and any extra veggies and sauce (from the bowl) on top. Serve immediately.
Recipe from Cotter Crunch

2. California grilled chicken

delish

Serves: 4

Time to cook: 20 minutes

Ingredients:

  • 3/4 cup balsamic vinegar
  • 1 tsp garlic powder
  • 2 tbsp honey
  • 2 tbsp extra-virgin olive oil
  • 2 tsp Italian seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 4 boneless skinless chicken breasts
  • 4 slices mozzarella
  • 4 slices avocado
  • 4 slices tomato
  • 2 tbsp freshly sliced basil, for garnish
  • Balsamic glaze, for drizzling

Instructions:

  1. In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil, and Italian seasoning and season with salt and pepper. Pour over chicken and marinate for 20 minutes.
  2. When ready to grill, heat the grill to medium-high. Oil grates and grill chicken until charred and cooked through, 8 minutes per side.
  3. Top chicken with mozzarella, avocado, and tomato and cover grill to melt, 2 minutes.
  4. Garnish with basil and drizzle with balsamic glaze.

Recipe from Delish

3. Bratwurst + chicken kabobs

Taste of Home

Serves:12

Time to cook: 50 minutes

Ingredients:

  • 1/4 cup balsamic vinegar
  • 1/4 cup cider vinegar
  • 2 tablespoons pepper jelly
  • 2 tablespoons stone-ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup olive oil, divided
  • 1 can (15 ounces) peach halves in light syrup, drained and cut into 1/2-in. cubes
  • 2/3 cup minced onion
  • 1 jar (12 ounces) mango chutney
  • 6 boneless skinless chicken breasts (6 ounces each)
  • 1 package (14 ounces) fully cooked bratwurst links
  • 2 each medium green pepper, sweet red pepper and yellow pepper
  • 1 large onion
  • 3 tablespoons brown sugar bourbon seasoning

Instructions:

  1. Whisk together vinegars, pepper jelly, mustard, salt and pepper. Gradually whisk in 1/3 cup olive oil until blended. Add peaches, minced onion and chutney.
  2. Cut chicken into 1-in. cubes and bratwursts into 1-in. slices. Cut peppers into large squares and onion into cubes. Toss with brown sugar bourbon seasoning and remaining oil.
  3. On 12 metal or soaked wooden skewers, alternately thread meat and vegetables. Grill skewers, covered, on a greased grill rack over medium-high direct heat, turning occasionally, until chicken is no longer pink and vegetables are tender, 10-12 minutes. If desired, sprinkle with additional brown sugar bourbon seasoning during grilling. Serve with chutney.
Recipe from Taste of Home

4. Grilled broccoli

Delish

Serves: 4

Time to cook: 20 minutes

Ingredients:

  • 2 lb broccoli
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp Worcestershire sauce
  • 1 tbsp low-sodium soy sauce
  • 3 tbsp ketchup
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt, plus more for sprinkling
  • Freshly ground black pepper
  • 1/4 tsp crushed red pepper flakes, plus more for serving
  • 1/4 cup freshly grated Parmesan
  • Lemon wedges, for serving

Instructions:

  1. Preheat the grill to medium heat. Trim off the fibrous bottom half of the broccoli stem, then quarter broccoli head into small trees.
  2. In a large bowl, whisk together oil, Worcestershire, soy sauce, ketchup, honey, and garlic. Season with salt, pepper, and red pepper flakes. Add in broccoli and toss to coat. Let sit for 10 minutes.
  3. Place broccoli on the grill and sprinkle lightly with more salt. Grill broccoli until knife-tender and slightly charred, flipping every 2 minutes and basting with any remaining sauce, 8 to 10 minutes.
  4. Sprinkle with Parmesan and more red pepper flakes, and serve with lemon wedges.

Recipe from Delish

5. Vegan gluten-free hot dogs

Making Thyme For Health

Serves: 8

Time to cook: 1 hour 15 minutes

Ingredients:

  • 1 cup dry red lentils, rinsed
  • 2 cups vegetable broth
  • 2 tablespoons oil, divided
  • 1 onion, finely chopped
  • 1 1/4 cup grated carrot, about 2-3 carrots
  • 1 tablespoon tomato paste
  • 2 tablespoons vegan Worcestershire
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 1/4 cup gluten-free flour, such as brown rice, chickpea or gluten-free all purpose

Instructions:

  1. In a medium saucepan, add the rinsed lentils and vegetable broth. Bring to a boil and cook for 10 minutes, or until tender. Drain then set aside.
  2. In a skillet, warm one tablespoon oil over medium heat. Add the onion and cook until translucent. Add the shredded carrot and continue to cook for about 3-5 minutes, until soft.
  3. To a food processor, add the cooked lentils, onion/carrot mixture, worcestershire, spices, salt and pepper. Blend for about 10 seconds then stop and scrape down the sides of the bowl. Repeat this step until mixture is well combined.
  4. Transfer the mixture to a bowl and add 1/4 cup of the flour. Stir to combine. Continue adding flour, a few tablespoons at a time, until the mixture is thick enough to shape with your hands. If you've used all of the flour and the mixture is still sticky, refrigerate it for 30 minutes before shaping into hot dogs.
  5. Roll the mixture into hot dog-like shapes, place on a plate, cover and refrigerate for a minimum of 30 minutes.
  6. When ready to serve, warm a second tablespoon of oil in a skillet over medium heat. Cook the hot dogs on each side until golden brown. Serve warm in hot dog buns with desired toppings.

Recipe from Making Thyme For Health

6. Tangy pork spare ribs

Serves: 2 rib racks

Time to cook: 3 hours and 30 minutes

Ingredients:

  • 2 racks pork spare ribs
  • 4 cloves, minced garlic
  • 1 knob, grated ginger
  • 1 bunch, finely chopped scallion
  • 1 finely chopped onion
  • 1 tbsp. black pepper
  • 1 tbsp. paprika
  • Salt, to taste
  • 1/4 cup Sunny D Tangy Original
  • 1/8 cup soy sauce
  • 1/8 cup brown sugar
  • 1 tbsp white vinegar
  • 3 tbsp mustard
  • Salt, to taste

Instructions:

  1. Preheat oven to 250°F
  2. Place ribs in a sheet tray.
  3. Mix all rub ingredients together into a paste and lightly layer the paste onto the ribs.
  4. Rest in the fridge for 12-24 hours.
  5. When you are ready to prepare the ribs, whisk all glaze ingredients together until glaze thickens.
  6. Lightly brush onto the ribs, keep remaining glaze for basting.
  7. Wrap each rack tightly in foil and bake for 3 hours and 30 minutes.
  8. Drain the drippings to add to the glaze, mix together, and brush back onto the ribs.
  9. Open the foil, place the ribs under a broiler or on a grill until golden.
  10. Slice ribs and serve

Recipe from Sunny D

7. Grilled shrimp foil packets

Delish

Serves: 4

Time to cook: 25 minutes

Ingredients:

  • 1 1/2 lb large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 2 smoked andouille sausages, thinly sliced
  • 2 ears corn, each cut crosswise into 4 pieces
  • 1 lb red bliss potatoes, chopped into 1-in pieces
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp Old Bay seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. freshly chopped parsley
  • 1 lemon, sliced into thin wedges
  • 4 tbsp butter

Instructions:

  1. Preheat the grill over high heat, or preheat the oven to 425°. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with oil, then add Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
  2. Fold foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll top and bottom edges to seal them closed.
  3. Place foil packets on the grill and cook until just cooked through, about 15 to 20 minutes (or transfer to the oven and bake for 20 minutes).

Recipe from Delish

As much as I love fall, it always feels like the season when my family's routine gets kicked into overdrive. With our oldest in (homeschool) kindergarten, my youngest on the brink of entering her twos, work, housework and *all the things* filling my day, it's hard not to feel a little overwhelmed sometimes. Did I mention we're still in a pandemic? (Yeah, it's a lot.) And while I try to take a positive view as much as I can, now more than ever I definitely jump at the chance to take anything off my busy plate.

One thing first in line at the chopping block? Cooking. To be fair, I like cooking. I cooked most of our meals long before I had ever even heard of social distancing. But there's something about the pandemic that suddenly made cooking every single meal feel exponentially more draining.

Enter Daily Harvest. They deliver nourishing, delicious food right to your door. Daily Harvest's mix of smoothies, bowls, flatbreads, snacks and more provide a balanced, whole food options that are as satisfying as they are nutritious. But my favorite part? When we're ready to eat, I simply pull the food from the freezer and it's ready in minutes—without any chopping, measuring or searching for a recipe. Even better, they're incredibly tasty, meaning I'm not struggling to get my girls to dig in. Not cooking has never felt so good.

Here are my 8 favorite products that are helping to lighten my load right now:

Mulberry + Dragonfruit Oat Bowl

Mulberry + Dragonfruit Oat Bowl

One thing that actually helps break up the monotony of quarantine? Trying and introducing new ingredients to my family. I love this overnight oat bowl (add milk the night before and let it set in your fridge overnight—easy-peasy!) because not only does it not compromise on nutrition, but it also helps me bring new whole fruits, vegetables and superfoods to the table with ease.

Mint + Cacao Smoothie

Mint + Cacao Smoothie

I kid you not, these taste exactly like a mint chocolate chip milkshake. (Just ask my 4-year-old, who is constantly stealing sips from my glass.) What she doesn't know? She's actually getting organic banana, spinach and chlorella with every sip. #momwin

Kabocha + Sage Flatbread

Kabocha + Sage Flatbread

Our family's eating habits have been leaning more plant-forward this year, which often means a lot of veggie washing, peeling and chopping every time I cook. That's why these flatbreads are my new best friend come lunchtime. This Kabocha + Sage Flatbread is made with a gluten-free cauliflower crust topped with kabocha squash, fennel and sage for a taste of fall in every bite. (Missing the cheese? You can add it before baking for more of a pizza feel.)

Kale + Sweet Potato Flatbread

Kale + Sweet Potato Flatbread

There's something about the combination of sweet potato crust topped with red cabbage, organic greens and an herby-cilantro sauce that is so delicious… like surprisingly delicious. I polished off this bad boy in seconds! And unlike other "veggie" crusts I've tried, these are actually clean (AKA no fillers, preservations, partially-hydrogenated oil or artificial anything). Plus, it couldn't be easier to throw in the oven between conference calls and homeschool lessons.

Cacao + Avocado Smoothie

Cacao + Avocado Smoothie

Any time I get to serve a breakfast that tastes like chocolate, it's a good day. (That goes double when it's *my* breakfast.) This rich, chocolatey smoothie is packed with organic zucchini, avocado, pumpkin seeds and pea protein for a nourishing mix of healthy fats and muscle-building protein so I can carry that baby all day long. And did I mention the chocolate?

Vanilla Bean + Apple Chia Bowl

Vanilla Bean + Apple Chia Bowl

Maybe it's just me, but after a long week of cooking, the last thing I want to do on Saturday morning is...wake up and cook. That's why these one-step breakfasts are saving my weekend. I simply add our favorite milk the night before and store the bowl in the fridge overnight. Come morning, I have a nutritious chia bowl that powers me through even the busiest day of errands. It's also Instagram-ready, which makes me feel like I'm out brunching (even if I can't remember the last time I was in a restaurant).

Cacao Nib + Vanilla Bites

Cacao Nib + Vanilla Bites

My kids have turned into snack monsters during quarantine, and I'm often struggling to find a wholesome option (that doesn't require a lot of extra cooking or else I resort to something ultra-refined and shelf-stable). These bites are the hero I never knew I needed. For one, they taste like cookie dough, but they're actually packed with chickpeas, pumpkin, dates and flax seed (among other whole ingredients). But unlike actual cookie dough, I don't have to go anywhere near my mixer to whip them up—all I have to do is pull the container out of the freezer, let them defrost a bit and we can all enjoy a treat.

Cauliflower Rice + Pesto Harvest Bowl

Cauliflower Rice + Pesto Harvest Bowl

Sometimes I have a little more time to cook, but I still want a quick, stress-free solution. (Especially because it always feels like I just cleaned up from the last meal.) I love these Harvest Bowls because they warm up in under five minutes on the stove top (or microwave!) but pack tons of flavor. The Cauliflower Rice + Pesto bowl is one of my favorites, with basil, olive oil and nutritional yeast for a hearty dish reminiscent of a mouth-watering Italian meal. When I'm feeling extra fancy, I add leftover grilled chicken or a fried egg.

Strawberry + Rich, Rippled Berry Compote Scoops

Strawberry + Rich, Rippled Berry Compote Scoops

Who doesn't want to end the day with a little something sweet? This creamy and decadent frozen treat from Daily Harvest is swirled with sweet berries and tropical dragonfruit for an antioxidant burst you'll feel good about—but that your kiddos will just think is ice cream. Go ahead, take credit for being the best mom ever.

Want to try it yourself? You can get $25 off your first box of Daily Harvest with code MOTHERLY.

This article was sponsored by Daily Harvest. Thank you for supporting the brands that support Motherly and mamas

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Last week was a week.

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