21 Healthy Grilling Recipes

The sun is shining, and summer is here! It's time to bring out the BBQ grill and make delicious grilled meals! Grilled recipes are go-to recipes for the health-conscious.

This recipe roundup is all you need for your summer healthy grilling needs! Our recipes include grilled chicken, beef, and fish.

We have also included easy grilled vegetable recipes for vegetarians. With the heat climbing, quick grilled recipes are fun and easy to put together.

They don't require a lot of ingredients and are pantry-friendly. So what are you waiting for? Let's get grilling!

Healthy Grilling Recipes for Your Next Cookout

21. Easy Grilled Salmon with Corn Salsa

This easy grilled salmon is bursting with summer flavour — marinated in citrus juice, lemon, white wine, and garlic, then grilled and topped with a fresh cotija corn salsa loaded with cilantro and green onion. Simple, quick, and perfect for summer parties.

Ingredients:

• 4 salmon fillets
• 3 tablespoons olive oil
• Juice of 1 lemon
• 2 tablespoons white wine
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Corn salsa: 2 ears grilled corn (kernels cut off), ¼ cup cotija cheese crumbled, ¼ cup fresh cilantro chopped, 2 green onions sliced, juice of 1 lime, salt to taste

Instructions:

1. Whisk together the olive oil, lemon juice, white wine, garlic, salt, and pepper. Add the salmon fillets and marinate for at least 20–30 minutes in the fridge.
2. Make the corn salsa by combining the grilled corn kernels, cotija cheese, cilantro, green onion, and lime juice. Toss and season with salt. Set aside.
3. Preheat grill to medium-high heat. Remove the salmon from the marinade and grill for 4–5 minutes per side until the fish flakes easily with a fork.
4. Transfer to a platter and top generously with the corn salsa. Serve immediately.

Nutrition per serving: Calories: 378 | Fat: 15.1g | Carbohydrates: 21.8g | Protein: 43g

20. Perfect Boneless Grilled Chicken Breast

Juicy, perfectly cooked boneless grilled chicken breast every single time — marinated in olive oil, garlic, vinegar, and fresh herbs for maximum flavour and moisture. A versatile, healthy summer staple that works as a main or sliced over salads and grain bowls.

Ingredients:

• 4 boneless skinless chicken breasts
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons apple cider vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Pound the chicken breasts to an even thickness of about ¾ inch for even cooking. Whisk together the olive oil, garlic, vinegar, oregano, thyme, paprika, salt, and pepper.
2. Place the chicken in a zip-lock bag, pour the marinade over, and marinate for at least 30 minutes — up to 4 hours in the fridge.
3. Preheat grill to medium-high heat. Grill the chicken for 5–7 minutes per side until the internal temperature reaches 165°F. Do not move the chicken too early — it will release naturally when ready to flip.
4. Rest for 5 minutes before slicing. Serve with your favourite summer sides.

Nutrition per serving: Calories: 169 | Fat: 6.5g | Carbohydrates: 0.6g | Protein: 25.6g

19. Carne Asada

Authentic, deeply flavourful carne asada — flank or skirt steak marinated in jalapeño, cilantro, cumin, garlic, lime juice, vinegar, and soy sauce, then grilled over high heat until perfectly charred. Serve in tacos or sliced alongside rice and beans for any occasion.

Ingredients:

• 2 lbs flank steak or skirt steak
• 3 tablespoons olive oil
• Juice of 2 limes
• 2 tablespoons white vinegar
• 2 tablespoons soy sauce
• 4 cloves garlic, minced
• 1 jalapeño, seeded and minced
• ¼ cup fresh cilantro, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste

Instructions:

1. Whisk together all marinade ingredients. Place the steak in a shallow dish or zip-lock bag and pour the marinade over. Marinate for at least 2 hours, or overnight for the best flavour.
2. Remove the steak from the fridge 30 minutes before grilling. Preheat grill to very high heat.
3. Remove the steak from the marinade and pat dry. Grill for 5–7 minutes per side for medium-rare (internal temp 135°F). Avoid moving the steak to develop a deep char.
4. Rest for 10 minutes before slicing thinly against the grain. Serve in warm tortillas with salsa, guacamole, and fresh cilantro.

Nutrition per serving: Calories: 442 | Fat: 25g | Carbohydrates: 2g | Protein: 49g

18. Coffee Rubbed Steak

The secret to the most incredible steak crust is coffee — ground coffee and brown sugar crystallize together on the grill to create a deeply smoky, crispy outer crust with a perfectly juicy interior. Seasoned with chipotle powder, garlic, cayenne, and black pepper for layers of bold flavour.

Ingredients:

• 2 ribeye or New York strip steaks (about 1-inch thick)
• 2 tablespoons finely ground coffee
• 1 tablespoon brown sugar
• 1 teaspoon chipotle powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 tablespoon olive oil

Instructions:

1. Combine the ground coffee, brown sugar, chipotle powder, garlic powder, salt, pepper, and cayenne in a small bowl. Mix well.
2. Pat the steaks dry with paper towels. Rub all over with olive oil, then press the coffee rub firmly and evenly onto both sides of each steak. Let sit at room temperature for 30 minutes.
3. Preheat grill to high heat. Grill the steaks for 4–5 minutes per side for medium-rare (internal temp 135°F), or to your desired doneness. Resist moving them — the crust needs time to form.
4. Rest for 5–10 minutes before slicing. Serve with roasted potatoes or your favourite summer side.

Nutrition per serving: Calories: 507 | Fat: 30g | Carbohydrates: 7.1g | Protein: 53.6g

17. Grilled Ras El Hanout Chicken

An exotic, fragrant grilled chicken marinated in ras el hanout — a complex North African spice blend — combined with yogurt, lemon juice, and garlic. The yogurt tenderizes the meat while the spices create a beautifully caramelized crust. Quick, healthy, and unlike anything else on the grill.

Ingredients:

• 4 boneless skinless chicken thighs or breasts
• ½ cup plain Greek yogurt
• 2 tablespoons ras el hanout spice blend
• Juice of 1 lemon
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• Fresh cilantro and lemon wedges, for serving

Instructions:

1. Whisk together the Greek yogurt, ras el hanout, lemon juice, garlic, olive oil, and salt until smooth.
2. Add the chicken and toss to coat thoroughly. Marinate in the fridge for at least 1 hour — or overnight for best results.
3. Preheat grill to medium-high heat. Remove the chicken from the marinade and grill for 6–7 minutes per side until cooked through to 165°F and nicely charred.
4. Rest for 5 minutes and serve with fresh cilantro and lemon wedges alongside rice, flatbread, or a simple salad.

16. The Best Greek Chicken Marinade

A classic, deeply flavourful Greek chicken marinade made with lemon, garlic, red wine vinegar, oregano, paprika, and Greek yogurt. The yogurt makes the chicken incredibly tender and juicy. Works beautifully whether you grill, pan-fry, or bake it.

Ingredients:

• 2 lbs boneless skinless chicken breasts or thighs
• ½ cup plain Greek yogurt
• Juice of 1 lemon and zest of ½ lemon
• 2 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1½ teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Whisk together all marinade ingredients until smooth. Place the chicken in a zip-lock bag or shallow dish and pour the marinade over. Marinate for at least 1 hour — up to 8 hours in the fridge.
2. Remove from the fridge 20 minutes before cooking. Preheat grill to medium-high heat.
3. Grill for 5–7 minutes per side until cooked through (internal temp 165°F) and lightly charred.
4. Rest for 5 minutes before serving. Serve with tzatziki, pita, and a Greek salad.

Nutrition per serving: Calories: 312 | Fat: 21g | Carbohydrates: 7g | Protein: 25g

15. Grilled Bruschetta Chicken

Juicy grilled chicken breasts topped with melted mozzarella and a vibrant fresh bruschetta of cherry tomatoes, basil, garlic, and balsamic vinegar. Every bite is a flavour explosion — a nutritious, impressive summer dinner that comes together in under 30 minutes.

Ingredients:

• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 4 slices mozzarella cheese
• Bruschetta topping: 1½ cups cherry tomatoes (diced), ¼ cup fresh basil (chopped), 2 cloves garlic (minced), 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, salt and pepper

Instructions:

1. Make the bruschetta topping: combine the diced tomatoes, basil, garlic, olive oil, balsamic vinegar, salt, and pepper. Toss and set aside to marinate while you cook the chicken.
2. Pound the chicken breasts to an even thickness. Brush with olive oil and season with Italian seasoning, salt, and pepper.
3. Preheat grill to medium-high heat. Grill the chicken for 5–6 minutes per side until cooked through. In the last minute of cooking, place a slice of mozzarella on each breast, close the lid, and let it melt.
4. Transfer to plates and spoon the fresh bruschetta topping generously over each piece. Serve immediately.

14. Grilled Cauliflower Steaks

Thick cauliflower steaks grilled until the outside is beautifully charred and smoky while the inside stays tender and juicy. Finished with lemon juice and fresh herbs — a stunning vegetarian main or side dish that will convert even the most dedicated meat-eaters.

Ingredients:

• 1 large head cauliflower, cut into 1-inch thick steaks
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper, to taste
• Juice and zest of 1 lemon
• Fresh parsley or herbs, for serving

Instructions:

1. Slice the cauliflower into 1-inch thick steaks from the center. Whisk together the olive oil, garlic, smoked paprika, cumin, salt, and pepper. Brush generously over both sides of each steak.
2. Preheat grill to medium-high heat. Grill the cauliflower steaks for 4–5 minutes per side until deep grill marks form and the cauliflower is tender when pierced with a knife.
3. Transfer to a platter and immediately squeeze lemon juice over the top and sprinkle with lemon zest.
4. Garnish with fresh herbs and serve as a main or alongside grilled meats.

13. Smoked Chili Lime Chicken Breasts

Boldly seasoned chicken breasts rubbed with a vibrant chili-lime blend of lime zest, chili powder, coriander, garlic, and cayenne, then smoked low and slow for incredibly juicy, flavourful meat. The perfect family summer dinner that fills the yard with an irresistible aroma.

Ingredients:

• 4 boneless skinless chicken breasts
• Zest of 2 limes
• Juice of 1 lime
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon coriander
• ½ teaspoon cayenne pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• Lime wedges and fresh cilantro, for serving

Instructions:

1. Combine the lime zest, lime juice, chili powder, garlic powder, coriander, cayenne, salt, and olive oil into a paste. Rub all over the chicken breasts and let marinate for at least 30 minutes.
2. Preheat smoker to 225°F with your preferred wood chips (apple or cherry wood work beautifully). Place the chicken on the smoker grates.
3. Smoke for 60–75 minutes until the internal temperature reaches 165°F.
4. Rest for 5 minutes before serving with fresh lime wedges and cilantro. Alternatively, grill over medium-high heat for 6–7 minutes per side until cooked through.

12. Grilled Shrimp Without Skewers

Perfectly grilled shrimp cooked directly on the grill grates without skewers — tender, juicy, and packed with flavour. A fantastic quick summer meal that pairs with any dipping sauce or side dish and comes together in under 15 minutes.

Ingredients:

• 1 lb large shrimp, peeled and deveined, tails on
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon cayenne pepper
• Salt and pepper, to taste
• Juice of ½ lemon
• Fresh parsley, for garnish

Instructions:

1. Pat the shrimp dry with paper towels. In a bowl, toss with olive oil, garlic, smoked paprika, onion powder, cayenne, salt, and pepper until evenly coated.
2. Preheat grill to high heat and oil the grates well. The key to grilling shrimp without skewers is a very hot, clean, well-oiled grill.
3. Place the shrimp directly on the grill grates. Grill for 1–2 minutes per side until pink and opaque. Work quickly — shrimp overcook fast.
4. Transfer immediately to a platter, squeeze lemon juice over the top, and garnish with fresh parsley. Serve with your favourite dipping sauce.

11. Grilled Tilapia with Tomato-Avocado Salsa

Light, delicious grilled tilapia fillets seasoned with garlic, cinnamon, and lime, then topped with a vibrant fresh salsa of tomatoes, avocado, jalapeño, and red onion. A colourful, inexpensive, and incredibly versatile summer dinner that scales easily for a crowd.

Ingredients:

• 4 tilapia fillets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lime
• ¼ teaspoon cinnamon
• Salt and pepper, to taste
• Tomato-avocado salsa: 1 cup cherry tomatoes (diced), 1 avocado (diced), ¼ red onion (finely diced), 1 jalapeño (seeded and minced), juice of 1 lime, 2 tablespoons fresh cilantro, salt to taste

Instructions:

1. Make the salsa: combine the diced tomatoes, avocado, red onion, jalapeño, lime juice, and cilantro. Toss gently and season with salt. Set aside.
2. Brush the tilapia fillets with olive oil and season with garlic, lime juice, cinnamon, salt, and pepper on both sides.
3. Preheat grill to medium-high heat and oil the grates well. Grill the tilapia for 3–4 minutes per side until the fish is opaque and flakes easily with a fork.
4. Transfer to plates and spoon the tomato-avocado salsa generously over each fillet. Serve immediately with rice or warm tortillas.

10. Grilled Barramundi with Radishes

A stunning and simple summer fish dish — healthy white barramundi fillets grilled until flaky and served alongside grilled radishes with a bright, peppery radish top pesto. Fresh lemon ties everything together beautifully. Great for any occasion big or small.

Ingredients:

• 4 barramundi fillets (or substitute sea bass or snapper)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 bunch radishes with tops, halved
• Juice of 1 lemon
• Radish top pesto: radish tops (washed), ¼ cup olive oil, 1 clove garlic, 2 tablespoons parmesan, juice of ½ lemon, salt and pepper — blend until smooth

Instructions:

1. Make the radish top pesto by blending the radish tops with olive oil, garlic, parmesan, lemon juice, salt, and pepper until smooth. Set aside.
2. Toss the halved radishes with a drizzle of olive oil, salt, and pepper. Grill over medium-high heat for 3–4 minutes per side until lightly charred and tender. Set aside.
3. Brush the barramundi fillets with olive oil and season with salt and pepper. Grill for 3–4 minutes per side until the fish flakes easily with a fork.
4. Arrange the fish and grilled radishes on a platter. Drizzle with lemon juice and spoon the radish top pesto over the top. Serve immediately.

9. Arrachera (Mexican Skirt Steak)

Arrachera is the beloved Mexican street taco steak — thin, flavourful skirt steak marinated in citrus, garlic, and spices then grilled hot and fast until deeply charred and wonderfully juicy. Serve sliced in warm tortillas with salsa and guacamole, or use in burritos, enchiladas, or bowls.

Ingredients:

• 1½ lbs skirt steak
• Juice of 2 limes and 1 orange
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• Warm tortillas, salsa, guacamole, and fresh cilantro, for serving

Instructions:

1. Whisk together all marinade ingredients. Place the skirt steak in a zip-lock bag and pour the marinade over. Marinate for at least 1 hour — up to 8 hours in the fridge.
2. Remove from the fridge 20 minutes before grilling. Preheat grill to very high heat.
3. Grill the skirt steak for 3–4 minutes per side for medium-rare. Skirt steak is thin and cooks quickly — avoid overcooking to keep it juicy.
4. Rest for 5 minutes then slice thinly against the grain. Serve in warm tortillas with your favourite toppings.

8. Whole30 Grilled Chicken Strawberry Salad (Keto)

A fresh, vibrant summer salad with juicy grilled chicken, sweet strawberries, crunchy toasted almonds, and a light dressing. Whole30, keto, and paleo-friendly — a delightful mix of sweet, tangy, and savoury that works equally well for a quick lunch or healthy meal prep.

Ingredients:

• 2 boneless skinless chicken breasts, grilled and sliced
• 5 cups mixed greens or baby spinach
• 1 cup fresh strawberries, hulled and sliced
• ¼ cup sliced almonds, toasted
• ¼ red onion, thinly sliced
• ½ avocado, sliced
• Dressing: 3 tablespoons olive oil, 1½ tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (omit for Whole30), salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill over medium-high heat for 5–6 minutes per side until cooked through. Let rest 5 minutes then slice.
2. Whisk together all dressing ingredients until smooth.
3. Arrange the mixed greens in a large bowl or on a platter. Top with sliced strawberries, toasted almonds, red onion, avocado, and sliced grilled chicken.
4. Drizzle with the dressing just before serving and toss gently to combine.

7. Margarita Chicken

Juicy, tender chicken marinated in a beautiful Southwestern blend of tequila, fresh lime juice, and orange juice — then grilled until caramelized and flavourful. Most of the prep happens hours ahead making this the perfect stress-free summer entertaining recipe.

Ingredients:

• 4 boneless skinless chicken breasts or thighs
• ¼ cup tequila (silver)
• Juice of 3 limes
• Juice of 1 orange
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Whisk together the tequila, lime juice, orange juice, olive oil, garlic, cumin, chili powder, salt, and pepper. Place the chicken in a zip-lock bag and pour the marinade over. Marinate in the fridge for at least 2 hours — up to 8 hours.
2. Remove from the fridge 20 minutes before grilling. Preheat grill to medium-high heat.
3. Remove chicken from marinade and grill for 5–7 minutes per side until cooked through to 165°F and nicely charred.
4. Rest for 5 minutes then serve with fresh cilantro and lime wedges alongside rice, grilled corn, or a simple salad.

6. Grilled Portobello Mushroom Steaks

Meaty portobello mushrooms marinated in a savoury blend of balsamic vinegar, tamari, Worcestershire sauce, and garlic then grilled until deeply caramelized. A stunning vegan main that satisfies meat-eaters and vegetarians alike — ready in under 20 minutes.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 3 tablespoons balsamic vinegar
• 2 tablespoons tamari or soy sauce
• 1 tablespoon vegan Worcestershire sauce
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh herbs and lemon wedges, for serving

Instructions:

1. Whisk together the balsamic vinegar, tamari, Worcestershire sauce, olive oil, garlic, salt, and pepper. Place the mushroom caps gill-side up in a shallow dish and pour the marinade over. Marinate for 20–30 minutes.
2. Preheat grill to medium-high heat. Place the mushrooms gill-side down on the grill.
3. Grill for 4–5 minutes per side until deeply caramelized, tender, and juicy. Brush with any remaining marinade as they cook.
4. Serve immediately with a squeeze of lemon and fresh herbs alongside potato salad, fries, or a grain bowl.

5. Honey Garlic Chicken Potato Foil Packets

A complete one-packet meal — tender chicken, baby potatoes, and vegetables coated in a sweet and savoury honey garlic sauce and cooked together in foil on the grill, campfire, or oven. Everything cooks together for maximum flavour and zero cleanup.

Ingredients:

• 1½ lbs boneless skinless chicken breasts, cut into chunks
• 1 lb baby potatoes, halved
• 1 cup green beans or broccoli florets
• 3 tablespoons honey
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Instructions:

1. Whisk together the honey, garlic, soy sauce, olive oil, smoked paprika, salt, and pepper to make the honey garlic sauce.
2. Divide the chicken, potatoes, and vegetables among 4 large sheets of heavy-duty foil. Drizzle the honey garlic sauce evenly over each portion and toss to coat.
3. Fold each sheet into a tightly sealed packet. Grill over medium-high heat for 20–25 minutes, or bake at 400°F for 25–30 minutes, until the chicken is cooked through and the potatoes are tender.
4. Open carefully (steam will escape) and serve directly from the foil.

4. Caprese Grilled Asparagus and Lentils

A beautiful summer dish celebrating the best of the season — grilled asparagus spears topped with juicy bursting cherry tomatoes, fresh mozzarella, and protein-rich lentils in a caprese-style finish. Works as a stunning side dish or a light protein-packed vegetarian main.

Ingredients:

• 1 bunch fresh asparagus, woody ends trimmed
• 1 cup cooked green or black lentils
• 1 cup cherry tomatoes, halved
• 4 oz fresh mozzarella, sliced or torn
• ¼ cup fresh basil leaves, torn
• 2 tablespoons olive oil, divided
• 1 tablespoon balsamic glaze
• Salt and pepper, to taste

Instructions:

1. Toss the asparagus with 1 tablespoon olive oil, salt, and pepper. Preheat grill to medium-high heat and grill for 3–4 minutes per side until tender-crisp with light char marks.
2. While the asparagus grills, warm the cooked lentils in a small pan with the remaining olive oil, salt, and pepper. Set aside.
3. Arrange the grilled asparagus on a platter. Spoon the warm lentils over the top. Scatter the cherry tomatoes and fresh mozzarella over everything.
4. Drizzle with balsamic glaze, scatter fresh basil leaves over the top, and finish with a pinch of flaky salt. Serve immediately.

3. BBQ Pineapple Chicken Kabobs

Sweet caramelized pineapple, juicy chicken chunks, and colourful bell peppers threaded onto skewers, brushed with a sticky BBQ glaze, and grilled until perfectly charred. Every bite has a brilliant balance of sweet and savoury that makes these the most popular thing at any backyard BBQ.

Ingredients:

• 1½ lbs boneless skinless chicken breast, cut into 1½-inch chunks
• 2 cups fresh pineapple chunks
• 2 bell peppers (mixed colours), cut into chunks
• 1 red onion, cut into wedges
• ½ cup BBQ sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Skewers (soaked if wooden)

Instructions:

1. Mix together the BBQ sauce, soy sauce, honey, and olive oil to make the glaze. Add the chicken chunks and toss to coat. Marinate for at least 30 minutes.
2. Thread the chicken, pineapple, bell peppers, and red onion alternately onto the skewers.
3. Preheat grill to medium-high heat. Grill the kabobs for 10–14 minutes, turning every few minutes and brushing with extra BBQ glaze, until the chicken is cooked through and the pineapple is caramelized.
4. Serve immediately with crispy smashed potatoes, rice, or a simple green salad.

2. Traeger Grilled Salmon

Incredibly flavourful pellet-grilled salmon made with just salmon, ghee, lemon, and your favourite dry spice rub — the Traeger infuses the fish with a beautiful subtle smoke that makes it utterly unforgettable. Quick enough for a weeknight dinner and impressive enough for guests.

Ingredients:

• 1½–2 lbs salmon fillet, skin on
• 2 tablespoons ghee or butter, melted
• Juice of 1 lemon
• 1 tablespoon your favourite dry spice rub (Cajun, lemon pepper, or everything bagel seasoning all work beautifully)
• Salt and pepper, to taste
• Lemon slices and fresh dill, for serving

Instructions:

1. Preheat your Traeger or pellet grill to 375°F. Line a grill-safe tray or sheet of foil with a little ghee.
2. Place the salmon skin-side down on the tray. Brush generously with melted ghee, squeeze lemon juice over the top, and sprinkle evenly with your dry spice rub, salt, and pepper.
3. Place on the Traeger and grill for 15–20 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
4. Serve immediately with lemon slices and fresh dill alongside smoked asparagus, truffle mashed potatoes, or a simple green salad.

1. Grilled Boneless Chicken Thighs

The most reliable, flavourful grilled chicken you will ever make — boneless chicken thighs are naturally juicier and more forgiving than breasts, and when seasoned simply and grilled over medium-high heat they develop a gorgeous char and deep savoury flavour. Perfect for any outdoor gathering.

Ingredients:

• 2 lbs boneless skinless chicken thighs
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• Juice of ½ lemon
• Fresh parsley and lemon wedges, for serving

Instructions:

1. Combine the olive oil, garlic, smoked paprika, onion powder, oregano, salt, pepper, and lemon juice in a bowl. Add the chicken thighs and toss to coat. Marinate for at least 30 minutes — up to 4 hours in the fridge.
2. Remove from the fridge 20 minutes before grilling. Preheat grill to medium-high heat and oil the grates well.
3. Grill the chicken thighs for 6–7 minutes per side until nicely charred and the internal temperature reaches 165°F. They are more forgiving than breasts — a little extra time only makes them juicier.
4. Rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges. Serve with garlic mashed potatoes, grilled corn, or a simple salad.

FAQs

What is the best way to prevent chicken from drying out on the grill?

The two most important factors are marinating and not overcooking. An acidic marinade with oil, citrus, and yogurt tenderizes the meat and keeps it moist during grilling. Always use a meat thermometer — chicken is done at 165°F and thighs are more forgiving than breasts. Pounding chicken breasts to an even thickness before grilling ensures even cooking and prevents dry spots.

How long should I marinate meat before grilling?

As a general rule: chicken benefits from 1–8 hours, beef steaks from 2–24 hours, and fish and shrimp from just 20–30 minutes. Over-marinating fish in acidic marinades can start to break down the texture and make it mushy. Always marinate in the refrigerator, never at room temperature.

Can I cook all these recipes on a regular gas grill instead of a Traeger or charcoal?

Yes! Every recipe here works on a standard gas grill. You won't get the same wood-smoke flavour from a gas grill, but the sear, char, and caramelization will be just as impressive. For a hint of smoke on a gas grill, add a small foil pouch of soaked wood chips over one of the burners before preheating.

What internal temperatures should I use for grilling?

Use a meat thermometer for the most reliable results. Chicken should reach 165°F, pork 145°F, fish 145°F, and beef steaks 135°F for medium-rare or 145°F for medium. Always rest meat for at least 5 minutes after removing from the grill — this allows the juices to redistribute so every slice is perfectly juicy.

What are the best vegetarian options on this list?

The grilled portobello mushroom steaks, grilled cauliflower steaks, and caprese grilled asparagus and lentils are all outstanding vegetarian mains that satisfy even committed meat-eaters. The portobello steaks are especially impressive — marinated in balsamic and tamari, they develop a deeply savoury, meaty flavour that works beautifully as a burger replacement or standalone main.

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