As the temperatures rise and the days grow longer, there’s no better way to embrace the spirit of summer than by firing up the grill and indulging in some mouthwatering BBQ delights. From juicy burgers to smoky ribs, grilling season offers endless opportunities to savor the flavors of the season and gather with friends and family for unforgettable outdoor feasts. Whether you’re a seasoned grill master or a novice cook, these sizzling summer BBQ recipes are sure to impress your guests and elevate your backyard gatherings to new heights.

Grilled Honey Mustard Chicken Skewers

Ingredients:

  • 1 ½ lbs boneless, skinless chicken breasts, cut into chunks
  • ½ cup honey
  • ¼ cup Dijon mustard
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Wooden skewers, soaked in water for 30 minutes

Instructions:

  1. In a small bowl, whisk together the honey, mustard, garlic, soy sauce, olive oil, salt, and pepper to create the marinade.
  2. Place the chicken chunks in a resealable plastic bag or shallow dish, and pour the marinade over the chicken. Seal the bag or cover the dish, and marinate in the refrigerator for at least 1 hour, or preferably overnight.
  3. Preheat the grill to medium-high heat.
  4. Thread the marinated chicken onto the soaked wooden skewers.
  5. Grill the skewers for 6-8 minutes per side, or until the chicken is cooked through and slightly charred.
  6. Serve hot with your favorite side dishes and enjoy!

Tangy Grilled Corn on the Cob

Ingredients:

  • 4 ears of fresh corn, husked
  • ¼ cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • ½ cup crumbled cotija cheese
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions:

  1. Preheat the grill to medium heat.
  2. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder to make the sauce.
  3. Place the corn directly on the grill and cook, turning occasionally, until lightly charred on all sides, about 10-12 minutes.
  4. Remove the corn from the grill and brush generously with the sauce.
  5. Sprinkle the corn with crumbled cotija cheese and chopped cilantro.
  6. Serve hot with lime wedges on the side for squeezing over the corn.

Smoky BBQ Pulled Pork Sandwiches

Ingredients:

  • 3 lbs pork shoulder or butt, trimmed of excess fat
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup BBQ sauce, plus extra for serving
  • Hamburger buns, for serving
  • Coleslaw, for topping (optional)

Instructions:

  1. In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper to make the dry rub.
  2. Rub the dry rub all over the pork shoulder, covering it evenly.
  3. Preheat the grill to medium-low heat, and set up for indirect cooking.
  4. Place the pork shoulder on the grill, away from direct heat, and close the lid.
  5. Cook the pork for 4-6 hours, or until tender and easily shreddable, maintaining a consistent temperature of around 225°F.
  6. Once the pork is cooked, remove it from the grill and let it rest for 10-15 minutes.
  7. Use two forks to shred the pork into bite-sized pieces, discarding any large pieces of fat.
  8. In a large bowl, toss the shredded pork with the BBQ sauce until evenly coated.
  9. Serve the pulled pork on hamburger buns, topped with additional BBQ sauce and coleslaw if desired.

Grilled Peach and Burrata Salad

Ingredients:

  • 4 ripe peaches, halved and pitted
  • 8 oz burrata cheese
  • 2 cups arugula
  • ¼ cup balsamic glaze
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Instructions:

  1. Preheat the grill to medium-high heat.
  2. Brush the peach halves with olive oil and season with salt and pepper.
  3. Place the peaches on the grill, cut side down, and cook for 2-3 minutes, or until grill marks form.
  4. Flip the peaches and cook for an additional 2-3 minutes, until softened slightly.
  5. Arrange the arugula on a serving platter and top with the grilled peaches.
  6. Tear the burrata into pieces and scatter over the salad.
  7. Drizzle the salad with balsamic glaze and an extra drizzle of olive oil.
  8. Serve immediately and enjoy the perfect combination of sweet and savory flavors.

Conclusion

With these irresistible summer BBQ recipes in your arsenal, you’re ready to take your outdoor grilling game to the next level. Whether you’re hosting a casual backyard cookout or planning a festive summer soirée, these crowd-pleasing dishes are sure to impress even the most discerning palates. So fire up the grill, gather your loved ones, and get ready to savor the tastes of summer in every bite. Happy grilling!