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What's going on the grill today ?

I am always thinking of what to cook on my grill. It is the time of year where almost every meal is cooked there, any new suggestions ?

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  1. Tonight -turkey thighs, marinated in lemon juice, oregano, black pepper, olive oil, and lemon zest. Red peppers, onions, mushrooms. Tomorrow, I think I'll make the leftovers into some sort of orzo salad - roasted red pepper, olives, whatever turkey is left over, parsley, orzo, a simple lemon/olive oil dressing.

    1 Reply
    1. re: curiousbaker

      grilled chicken thighs-basting with water/vinegar/butter mix. Then using homemade white bbq sauce for dipping. Just something a little different than doing the ribs & brisket I always crave!

    2. Flank steak with chipotle-lime sauce:


      BTW, hi, everyone. New member, somewhat experienced cook with limited range of cuisines and skills. Love this board so far.

      3 Replies
      1. re: maxim0512

        Yellowfin tuna burgers with mango-scallion relish and habanero/avacodo spread.

          1. re: maxim0512


            I have flank steak tonight, goin' in some delish tacos. Always have a pasilla or 2 to throw on.

          2. Lamb burgers with oregano, thyme, coriander, coarsely ground pepper and a bit of crumbled feta all thrown in the mix, served in pita with lettuce, tomato, red onion, and typically tzatziki, but I am thinking of making a red pepper aioli. Tonight they will be alongside grilled sweet potato fries also seasoned with oregano.

            2 Replies
            1. re: ArikaDawn

              WOW, I've never thought of a greek inspired grilled burger, sounds fantastic.

              How do you make your tzatziki ??

              1. re: Jimbosox04

                This is basicaly the recipe I use, but I prefer to use Lemon juice instead of vinegar. I also sometimes omit mint in favor of oregano.

            2. portobellos, red peppers & red onion in a balsamic marinade. place on a roll with cheese of choice & garlic aioli! Also love sweet potato fries on the side.

              1. Garlic roasted artichokes. Trim them, then place in large pot. Drizzle the artichokes with garlic/olive oil mixture. By drizzle, I mean get as much garlic flavor in between those leaves as possible. Steam in water with bay leaves, peppercorns, dash vinegar, coriander and salt. Halve, scoop out fibrous choke, then brush with garlic oil and grill. Lots of work, but worth it.

                1. Still a little cool and the weather is strange right now (snow/rain/hail/snow). But looks like I'll be able to fire up the grill this evening.
                  Doing the full blown version of this recipe.

                  1. Not a thing!! It's snowing and windy here, expecting up 5 inches. Ahhh, but if it was nice and I could grill, a beercan chicken. A foil packet with sliced potatoes, bacon and onion, and grilled corn on the cob.

                    1. Monteray Jack Chicken - a fav of ours...

                      Marinate chicken in red wine vinegar, olive oil, and soy sauce. Throw in some s & p and oregano. Grill. Top with bacon, avocado, purple onion, tomato, and monteray jack cheese... sooo yummy!

                      1. Chicken breasts that are in a Caesar Salad-type dressing marinade. I buy them at a local butcher.

                        1. Last night it was a nice 3.75 lb. Empire Kosher chicken, backbone removed, flattened, marinated for two hours in olive oil, chile oil, smoked salt, smoked Spanish paprika and black pepper, then clamped into the hinged wire basket and cooked with indirect heat under cover on the gas grill. When the meat was JUST done I lit the center burner and gave it a good browning all over. Served with oven-roasted creamer potatoes and a gratin of zucchini, tomato and onion. Tonight? Leftovers!!

                          1. I'm doing a shrimp and scallop kabob, with a lite marinade (vermouth, soy sauce, garlic, ginger) and nice mega salad.

                            1. pork tenderloin stuffed with chipolte chiles. Slice the tenderloin and fold open. Dice several chipolte peppers in adobe sauce and place in the middle of your tenderloin. I lace it back together with a metal skewer. Make a glaze out of a 1/2 cup of plain yogurt and some of the adobe sauce, and brush it onto the meat before grilling. While that's on the grill for 15-20 minutes, make yourself a nice guacamole out of 2-3 avacados. Slice the meat into 1" slices and serve with the guac. It's a quick crowd pleaser at my house.

                              1. Tomorrow it will be a london broil marinated in olive oil, garlic and worchestershire sauce then tossed on the grill. I went shopping today and found a great deal on a nice sized london broil that cost 4 dollars. Now that is a bargain. With it prob mashed taters and green beans.

                                1. Grilled pizza is amazing!
                                  I let the bread machine make the dough while I'm working, then I take it out and start make individual sized pizzas.....great with just a nice simple tomato sauce, mozzarella and fresh basil, or grill some veggies first like eggplant, zucchini, etc and place on top of a pizza "shell" drizzled with pesto, sprinkle with parmesan!

                                  1. Grilled fruit for dessert is great too.
                                    Drizzle fresh halved peaches with pit removed with a little honey and grill.
                                    Or try some thick slices of grilled fresh pineapple, garnish with toasted coconut.

                                    All taste great with vanilla yogurt or vanilla ice cream!

                                    1. Yah...me again....
                                      I heard of this "grilled" soup today and thought it sounded good....
                                      Grill cut lengthwise carrots and some onions......then chop up and blend with veggie stock, some cream, ginger, garlic, s & p. It looked amazing.