16 EASY MEMORIAL DAY GRILLING IDEAS

Memorial Day is the perfect time to fire up the grill and enjoy delicious food with family and friends. Whether you're hosting a backyard BBQ or a casual outdoor gathering, having easy and reliable grilling ideas can make your day stress-free and fun.

These Memorial Day grilling ideas are designed to be flavorful, and perfect for serving. Presentation and serving also matter. The best part is that most of these recipes require minimal prep and cook quickly, making them ideal for busy hosts.

From juicy meats to vegetables and quick sides, these recipes bring a variety of flavors to your table. Grilling enhances flavors while adding a smoky touch that everyone loves. These recipes help create a relaxed and festive atmosphere.

A great Memorial Day spread includes a mix of proteins, sides, and lighter options. This balance ensures there’s something for everyone to enjoy. You can also customize these dishes with your favorite marinades and seasonings.

Large platters, fresh garnishes, and easy-to-grab portions make your BBQ more inviting and enjoyable. Get ready to enjoy the outdoors and serve up these easy Memorial Day grilling ideas that are sure to impress your guests.

SIMPLE AND DELICIOUS GRILLING IDEAS FOR MEMORIAL DAY

16. Grilled Beef Burgers

Juicy, perfectly seasoned beef patties grilled over high heat until charred on the outside and beautifully pink in the middle. The ultimate Memorial Day essential — simple, crowd-pleasing, and always the first thing to disappear from the grill.

Ingredients:

• 2 lbs ground beef (80/20 for the juiciest result)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste
• 4–6 burger buns, toasted
• Toppings: lettuce, tomato, onion, cheese, pickles, ketchup, mustard, and mayo

Instructions:

1. Gently mix the ground beef with health benefits of garlic powder, onion powder, Worcestershire sauce, salt, and pepper — do not overwork the meat. Divide into 4–6 equal portions and shape into patties slightly wider than the buns (they shrink on the grill). Press a small indent in the center of each patty to prevent puffing.
2. Preheat grill to high heat and oil the grates. Grill the patties for 3–4 minutes per side for medium, or until they reach your desired doneness. Add cheese in the last minute and close the lid to melt.
3. Toast the buns cut-side down on the grill for 30–60 seconds until lightly golden.
4. Assemble with your favourite toppings and serve immediately.

15. BBQ Chicken Skewers

Juicy chunks of marinated chicken threaded onto skewers and grilled until beautifully caramelized with a sticky BBQ glaze. Easy to serve, endlessly flavourful, and perfect for feeding a large crowd without any hassle.

Ingredients:

• 2 lbs boneless skinless chicken thighs or breasts, cut into 1½-inch chunks
• 3 tablespoons olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper, to taste
• ½ cup BBQ sauce, for basting
• Skewers (soaked if wooden)

Instructions:

1. Combine the benefits of olive oil, lemon juice, garlic, smoked paprika, cumin, salt, and pepper. Add the chicken chunks, toss to coat, and marinate for at least 30 minutes — up to 4 hours in the fridge.
2. Thread the marinated chicken onto the skewers, leaving a little space between each piece for even cooking.
3. Preheat grill to medium-high heat. Grill for 10–14 minutes, turning every few minutes, until the chicken is cooked through and lightly charred.
4. Brush generously with BBQ sauce in the final 2 minutes of cooking. Serve immediately with extra BBQ sauce on the side.

14. Grilled Hot Dogs

The BBQ classic — hot dogs grilled until the skin is slightly charred and split open, creating an irresistibly smoky, juicy bite. Loved by kids and adults alike and ready in under 10 minutes. Set up a topping bar and let everyone build their own.

Ingredients:

• 8 all-beef hot dogs
• 8 hot dog buns, toasted
• Toppings bar: ketchup, yellow mustard, Dijon mustard, relish, diced onion, shredded cheddar, sauerkraut, jalapeños, and chili

Instructions:

1. Score each hot dog with 3–4 shallow diagonal cuts on each side — this helps them cook evenly and get extra char marks.
2. Preheat grill to medium-high heat. Place the hot dogs directly on the grill grates.
3. Grill for 5–7 minutes, turning occasionally, until lightly charred and the skin begins to split. Toast the buns cut-side down on the grill for 30 seconds.
4. Set out all the toppings and let everyone build their perfect hot dog. Serve immediately.

13. Grilled Corn on the Cob

Sweet summer corn grilled directly on the grates until the kernels are golden and lightly charred, then slathered in butter and finished with seasoning. The absolute must-have BBQ side dish that pairs perfectly with everything on the grill.

Ingredients:

• 6 ears fresh corn, husks removed
• 2 tablespoons benefits of olive oil or melted butter
• Salt and pepper, to taste
• 4 tablespoons butter, softened, for serving
• Optional seasoning: smoked paprika, Tajín, fresh lime juice, or cotija cheese

Instructions:

1. Brush each ear of corn with olive oil or melted butter and season with salt and pepper.
2. Preheat grill to medium-high heat. Place the corn directly on the grates.
3. Grill for 10–12 minutes, turning every 2–3 minutes, until the kernels are golden with char marks on all sides.
4. Remove from the grill and immediately brush with softened butter. Add any optional toppings and serve hot.

12. BBQ Ribs

Fall-off-the-bone tender pork ribs coated in a smoky dry rub, slow-baked in the oven until perfectly tender, then finished under the grill with a sticky, caramelized BBQ sauce glaze. Rich, deeply flavourful, and the showstopper of any BBQ spread.

Ingredients:

• 2 racks baby back pork ribs
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne (optional)
• 1 cup BBQ sauce, for glazing

Instructions:

1. Preheat oven to 300°F. Remove the membrane from the back of the ribs. Mix together all the dry rub ingredients and coat both sides of the racks generously. Wrap each rack tightly in foil.
2. Place on baking sheets and bake for 2½–3 hours until very tender when pierced with a knife.
3. Carefully unwrap the ribs. Brush both sides generously with BBQ sauce. Grill over medium-high heat for 4–5 minutes per side until caramelized and sticky, brushing with more sauce as they grill.
4. Rest for 5 minutes then slice between the bones and serve with extra BBQ sauce.

11. Grilled Sausages with Peppers

Juicy Italian sausages grilled alongside sweet bell peppers and onions until caramelized and slightly charred, served with a garlicky aioli. A brilliant BBQ dish that is effortless to prepare and absolutely packed with flavour.

Ingredients:

• 6 italian sausage links (sweet or hot)
• 3 bell peppers (mixed colours), halved and deseeded
• 1 large onion, cut into thick rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Garlic aioli or Dijon mustard, for serving
• Crusty rolls or hoagie buns, optional

Instructions:

1. Brush the sausages, peppers, and onion rounds with olive oil and season with salt and pepper.
2. Preheat grill to medium-high heat. Grill the sausages for 12–15 minutes, turning frequently, until cooked through and nicely browned.
3. Grill the peppers and onions alongside for 4–5 minutes per side until tender and lightly charred.
4. Slice the peppers into strips. Serve the sausages on rolls or a platter alongside the grilled peppers and onions with garlic aioli or mustard for dipping.

10. Grilled Veggie Skewers with Chimichurri

Colourful, vibrant vegetable skewers — zucchini, bell peppers, red onion, mushrooms, and cherry tomatoes grilled until perfectly charred and tender, served with a bold and herby chimichurri sauce. The best plant-based option at any BBQ spread.

Ingredients:

• 1 zucchini, cut into rounds
• 2 bell peppers, cut into chunks
• 1 red onion, cut into wedges
• 1 cup button mushrooms, whole
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• Salt, pepper, and italian seasoning, to taste
• Chimichurri: 1 cup fresh parsley, 3 cloves garlic, 3 tablespoons red wine vinegar, ½ cup olive oil, ½ teaspoon chili flakes, salt to taste — blend until smooth
• Skewers (soaked if wooden)

Instructions:

1. Make the chimichurri by blending or finely chopping all chimichurri ingredients together until combined. Set aside.
2. Toss all the vegetables with olive oil, salt, pepper, and Italian seasoning. Thread onto skewers in a colourful alternating pattern.
3. Preheat grill to medium-high heat. Grill the skewers for 10–12 minutes, turning every 3–4 minutes, until the vegetables are tender with good char marks.
4. Serve immediately with the chimichurri drizzled generously over the top.

9. BBQ Chicken Drumsticks

Tender, fall-off-the-bone chicken drumsticks coated in a sweet and smoky BBQ sauce and cooked until perfectly caramelized and charred. Affordable, deeply flavourful, and absolutely perfect for feeding large groups at any backyard gathering.

Ingredients:

• 3 lbs chicken drumsticks
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 cup BBQ sauce, divided
• 1 tablespoon olive oil

Instructions:

1. Pat the drumsticks dry. Toss with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated. For best results, marinate in the fridge for 2–4 hours.
2. Oven method: Bake at 400°F for 35–40 minutes until cooked through, then brush with BBQ sauce and broil for 3–4 minutes until caramelized.
3. Grill method: Grill over medium heat for 25–30 minutes, turning frequently. Brush with BBQ sauce in the final 5 minutes and cook until sticky and charred.
4. Rest for 5 minutes before serving with extra BBQ sauce on the side. Makes great leftovers too.

8. Spicy Grilled Shrimp

Plump, juicy shrimp seasoned with a bold spicy marinade and grilled in minutes until perfectly pink and lightly charred. A light, impressive seafood addition to any BBQ menu that cooks faster than anything else on the grill.

Ingredients:

• 1½ lbs large shrimp, peeled and deveined
• 3 tablespoons olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon cumin
• Salt and pepper, to taste
• Fresh parsley and lemon wedges, for serving
• Skewers (soaked if wooden)

Instructions:

1. Whisk together the olive oil, lemon juice, garlic, smoked paprika, cayenne, cumin, salt, and pepper. Add the shrimp and toss to coat. Marinate for 20–30 minutes maximum.
2. Thread 4–5 shrimp onto each skewer.
3. Preheat grill to high heat. Grill for 1–2 minutes per side until the shrimp are pink, opaque, and lightly charred. Do not overcook — they are done as soon as they curl into a C shape.
4. Serve immediately with fresh parsley and lemon wedges alongside aioli or cocktail sauce for dipping.

7. Grilled Steak Bites

Bite-sized cubes of sirloin or ribeye steak grilled over screaming-hot heat until deeply seared and flavourful, served with a rich wine sauce. Perfect for easy sharing at a party — all the satisfaction of steak in a fun, no-knife-needed format.

Ingredients:

• 2 lbs sirloin or ribeye steak, cut into 1½-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and coarsely ground black pepper, to taste
• 2 tablespoons butter
• 2 cloves garlic, minced
• ¼ cup red wine or beef broth
• Fresh rosemary or thyme, for serving

Instructions:

1. Toss the steak cubes with olive oil, garlic powder, smoked paprika, salt, and black pepper.
2. Preheat grill or cast iron skillet to very high heat. Grill the steak bites in a single layer for 1–2 minutes per side until deeply seared. Work in batches — do not crowd the pan or they will steam instead of sear.
3. Remove the steak bites. Add butter and garlic to the pan and cook for 30 seconds. Deglaze with red wine or broth and cook for 1 minute until slightly reduced.
4. Toss the steak bites back in the sauce, garnish with fresh herbs, and serve immediately with toothpicks for easy sharing.

6. Grilled Pineapple Slices

Fresh pineapple rings grilled until deeply caramelized and sweet — an absolutely brilliant addition to a BBQ menu that works as a side dish, a burger topping, or a simple dessert served with vanilla ice cream. Takes 5 minutes and tastes incredible.

Ingredients:

• 1 large fresh pineapple, peeled, cored, and sliced into ½-inch rings
• 1 tablespoon melted butter or coconut oil
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon
• Pinch of cayenne (optional, for a sweet-heat kick)
• Vanilla ice cream or whipped cream, for serving as dessert

Instructions:

1. Mix together the melted butter, brown sugar, cinnamon, and cayenne. Brush both sides of each pineapple ring with the mixture.
2. Preheat grill to medium-high heat. Place the pineapple rings directly on the grates.
3. Grill for 2–3 minutes per side until beautiful caramel char marks appear and the pineapple is warmed through and deeply caramelized.
4. Serve immediately as a side alongside grilled meats, as a burger topping, or as a dessert with a scoop of vanilla ice cream.

5. Grilled Potato Packets

Sliced red potatoes with garlic, herbs, and butter sealed in foil and cooked directly on the grill until perfectly tender and flavourful. The ultimate fuss-free BBQ side — everything cooks in the packet with zero cleanup and maximum flavour.

Ingredients:

• 2 lbs red potatoes, thinly sliced
• 3 tablespoons butter, cut into pieces
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary or thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley and sour cream, for serving
• Heavy-duty aluminium foil

Instructions:

1. Divide the sliced potatoes evenly among 4 large sheets of heavy-duty foil. Scatter garlic, butter pieces, rosemary, and smoked paprika over each portion. Season well with salt and pepper.
2. Fold and seal the foil into tight packets, leaving a little space inside for steam to circulate.
3. Preheat grill to medium-high heat. Place the packets on the grill and cook for 25–30 minutes, flipping once halfway, until the potatoes are completely tender when pierced through the foil.
4. Open carefully — steam will escape. Garnish with fresh parsley and serve with sour cream on the side.

4. BBQ Chicken Sandwiches

Juicy grilled chicken breast glazed in BBQ sauce and served on a toasted bun with coleslaw and pickles. A crowd-pleasing, endlessly satisfying sandwich that is easy to scale up for large groups and always hits the spot at any outdoor gathering.

Ingredients:

• 4 boneless skinless chicken breasts
• Salt, pepper, garlic powder, and smoked paprika, to taste
• ½ cup BBQ sauce, plus more for serving
• 4 burger buns, toasted
• Coleslaw, pickles, and red onion, for topping

Instructions:

1. Season the chicken breasts with salt, pepper, garlic powder, and smoked paprika. Let sit for 15 minutes at room temperature.
2. Preheat grill to medium-high heat. Grill the chicken for 5–6 minutes per side until cooked through to 165°F.
3. Brush generously with BBQ sauce in the final 2 minutes of cooking, turning once to glaze both sides.
4. Place on toasted buns and top with coleslaw, pickles, and red onion. Serve with extra BBQ sauce on the side.

3. Grilled Zucchini and Peppers with Burrata and Chimichurri

Beautifully charred zucchini and sweet bell peppers served over creamy burrata with a vibrant chimichurri drizzle. A stunning, light, and colourful vegetable side dish that adds elegance and balance to any BBQ spread.

Ingredients:

• 3 medium zucchini, sliced lengthwise
• 3 bell peppers (mixed colours), quartered
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 ball fresh burrata cheese
• Chimichurri: 1 cup fresh parsley, 3 cloves garlic, 3 tablespoons red wine vinegar, ½ cup olive oil, ½ teaspoon chili flakes, salt to taste — blend or finely chop until combined

Instructions:

1. Make the chimichurri by blending or finely chopping all ingredients together. Taste and adjust seasoning. Set aside.
2. Toss the zucchini and peppers with olive oil, salt, and pepper. Preheat grill to medium-high heat.
3. Grill the zucchini for 3–4 minutes per side and the peppers for 4–5 minutes per side until tender with good char marks.
4. Arrange the grilled vegetables on a serving platter. Tear the burrata over the top and drizzle generously with chimichurri. Serve immediately.

2. Grilled Lamb Chops

Tender, richly flavoured lamb chops marinated in garlic, rosemary, and olive oil and grilled over high heat until the exterior is beautifully charred and the interior is perfectly pink. A slightly elevated BBQ option that is still wonderfully simple to prepare.

Ingredients:

• 8 lamb loin chops or rib chops (about 1 inch thick)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and coarsely ground black pepper, to taste
• Lemon wedges and fresh herbs, for serving

Instructions:

1. Whisk together the olive oil, garlic, rosemary, lemon juice, oregano, salt, and pepper. Coat the lamb chops thoroughly in the marinade and refrigerate for at least 1 hour — up to overnight.
2. Remove the chops from the fridge 20 minutes before grilling. Preheat grill to very high heat.
3. Grill the lamb chops for 3–4 minutes per side for medium-rare (internal temperature of 135°F) or 4–5 minutes per side for medium. Let the chops develop a deep sear before moving them.
4. Rest for 5 minutes before serving with lemon wedges and fresh herbs.

1. Grilled Flatbread Pizza

Flatbreads grilled directly on the grates until crispy and smoky, then topped with tomato sauce, fresh mozzarella, cherry tomatoes, and basil and returned to the grill until the cheese is perfectly melted. A fun, creative, and outrageously delicious outdoor cooking experience.

Ingredients:

• 4 flatbreads or naan
• ½ cup pizza or marinara sauce
• 1½ cups fresh mozzarella, torn
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil, for brushing
• Fresh basil leaves, for topping
• Balsamic glaze and red pepper flakes, for finishing
• Optional toppings: sliced olives, prosciutto, or roasted garlic

Instructions:

1. Preheat grill to medium heat. Brush both sides of each flatbread with olive oil.
2. Place the flatbreads on the grill and cook for 2–3 minutes until lightly charred on the bottom and grill marks appear. Flip over.
3. Quickly spread pizza sauce on the grilled side, scatter torn mozzarella and cherry tomatoes over the top. Close the grill lid and cook for 3–4 minutes until the cheese is melted and bubbling.
4. Remove from the grill. Top with fresh basil, a drizzle of balsamic glaze, and red pepper flakes. Slice and serve immediately.

FAQs

How do I set up a grill for a large BBQ gathering?

The key to a smooth large BBQ is setting up two temperature zones — one side of the grill on high heat for searing and one side on lower heat for finishing and keeping things warm. Preheat for at least 15 minutes before cooking. Keep a clean platter ready for cooked items and never put cooked meat back on the same surface as raw meat. Batch cook in order of cooking time — ribs and drumsticks first, then burgers and sausages, then shrimp and vegetables last since they cook fastest.

What is the best way to keep grilled food warm while cooking in batches?

Place finished items on a clean baking tray and tent loosely with foil. If you have an oven available, keep it at 200°F and use it as a warming oven throughout the cook. For items like ribs, wrapping them in foil with a splash of apple juice keeps them incredibly moist and warm for up to an hour. Avoid covering crispy items like chicken skin with tight foil as they will steam and lose their crunch.

How do I prevent burgers and skewers from sticking to the grill?

A properly preheated and well-oiled grill is everything. Heat your grill for at least 10–15 minutes before cooking. Just before adding food, fold a paper towel into a small pad, dip it in vegetable oil, and use tongs to wipe the grates generously. For burger patties, do not press them down or move them too early — they will naturally release from the grates once a proper crust has formed. For skewers, soak wooden skewers in water for at least 30 minutes before grilling.

What are the best meat-free options on this list?

The grilled veggie skewers with chimichurri, grilled zucchini and peppers with burrata, grilled flatbread pizza, grilled corn, grilled pineapple, and grilled potato packets are all completely meat-free and absolutely delicious. The veggie skewers and flatbread pizzas in particular are impressive enough to satisfy even dedicated meat-eaters and make a stunning plant-based centrepiece at any BBQ.

What internal temperatures should I aim for when grilling meat?

Always use a meat thermometer for the most reliable results. Chicken should reach 165°F, pork ribs and sausages 145°F, lamb chops 135°F for medium-rare or 145°F for medium, and shrimp should be pink and opaque. Beef burger patties should reach at least 160°F for food safety guidelines unless using freshly ground beef from a trusted source, in which case 135°F for medium is acceptable. Always rest meat for 5 minutes after removing from the grill so the juices redistribute.

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