25 Delicious Healthy Grill Recipes for Summer

Unleash the flavors of summer with our sizzling collection of 25 Delicious Healthy Grill Recipes! Perfect for those warm evenings when you crave something light yet satisfying, these dishes are a breeze to whip up and packed with seasonal goodness. Whether you’re a grill master or a beginner, get ready to fire up your barbecue and make every meal a celebration of fresh, vibrant tastes. Let’s dive in!

Grilled Lemon Herb Mediterranean Chicken

Picture this: a sunny afternoon, the grill fired up, and the aroma of lemon and herbs filling the air. You’re about to make a dish that’s as vibrant and lively as a Mediterranean summer.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), plump and juicy
• 1/4 cup rich extra virgin olive oil
• 3 tbsp freshly squeezed lemon juice, bright and tangy
• 2 cloves garlic, minced to release their pungent aroma
• 1 tbsp finely chopped fresh rosemary, earthy and fragrant
• 1 tbsp finely chopped fresh thyme, with its subtle, minty flavor
• 1 tsp sea salt, for that perfect seasoning
• 1/2 tsp finely ground black pepper, adding a slight kick

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, sea salt, and black pepper until well combined.
2. Add the chicken breasts to the bowl, turning to coat them evenly in the marinade. Tip: For maximum flavor, let the chicken marinate in the fridge for at least 30 minutes, or up to 4 hours.
3. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s hot enough to sear the chicken beautifully.
4. Place the chicken on the grill, discarding any excess marinade. Grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Avoid flipping the chicken more than once to get those perfect grill marks.
5. Remove the chicken from the grill and let it rest for 5 minutes before slicing. Tip: Resting allows the juices to redistribute, making the chicken incredibly moist.

Lusciously tender with a crispy, herb-infused crust, this chicken is a delight. Serve it over a bed of fluffy couscous or alongside a crisp, green salad for a meal that’s both refreshing and satisfying.

Healthy Grilled Salmon with Avocado Salsa

Salmon is a weeknight hero in my kitchen, and this grilled version topped with zesty avocado salsa is no exception. You’ll love how the flavors come together for a meal that’s both nutritious and bursting with freshness.

Ingredients

• 1 lb fresh, skin-on salmon fillet
• 2 ripe avocados, diced
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. While the grill heats, pat the salmon fillet dry with paper towels and brush both sides with olive oil, then season evenly with salt and pepper.
3. Place the salmon skin-side down on the grill. Close the lid and cook for 6 minutes, resisting the urge to flip too early for a perfectly seared exterior.
4. Carefully flip the salmon using a spatula. Grill for another 4-5 minutes, or until the fish flakes easily with a fork but remains moist inside.
5. In a medium bowl, gently mix the diced avocados, red onion, jalapeño, cilantro, and lime juice to create the salsa. Season lightly with salt to taste.
6. Remove the salmon from the grill and let it rest for 2 minutes to allow the juices to redistribute.
7. Top the grilled salmon with the avocado salsa just before serving to maintain the salsa’s vibrant color and texture.

Delight in the contrast of the smoky, tender salmon against the creamy, tangy salsa. For an extra pop of color and crunch, serve alongside a simple quinoa salad or crisp green beans.

Grilled Vegetable Skewers with Balsamic Glaze

Kick off your summer BBQ with these vibrant grilled vegetable skewers, drizzled with a sweet and tangy balsamic glaze. They’re not just a side dish; they’re a colorful centerpiece that’ll have everyone reaching for seconds.

Ingredients

• 1 cup thick-cut bell peppers, a mix of red, yellow, and green for a rainbow effect
• 1 cup zucchini slices, cut into 1-inch rounds
• 1 cup red onion chunks, for a sharp, sweet bite
• 1/4 cup rich extra virgin olive oil
• 2 tbsp aged balsamic vinegar, for a deep, complex flavor
• 1 tbsp honey, to balance the acidity with a touch of sweetness
• 1 tsp finely ground black pepper, for a subtle heat
• 1/2 tsp sea salt, to enhance all the flavors

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s hot enough to sear the vegetables.
2. Thread the bell peppers, zucchini, and red onion onto skewers, alternating colors for a visually appealing effect.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, black pepper, and sea salt to create the glaze.
4. Brush the skewers generously with half of the balsamic glaze before placing them on the grill.
5. Grill the skewers for 4-5 minutes on each side, or until the vegetables are tender and have nice grill marks.
6. During the last minute of grilling, brush the skewers with the remaining glaze for an extra layer of flavor.
7. Remove from the grill and let them rest for a couple of minutes before serving to allow the flavors to meld.

Crunchy, smoky, and slightly sweet, these skewers are a testament to how simple ingredients can shine. Serve them over a bed of quinoa or alongside your favorite grilled protein for a meal that’s as nutritious as it is delicious.

Quinoa Stuffed Grilled Bell Peppers

Zesty and vibrant, quinoa stuffed grilled bell peppers are the perfect way to bring a healthy, colorful dish to your table. You’ll love how the smoky char of the peppers pairs with the fluffy, herbed quinoa inside.

Ingredients

• 4 large, firm red bell peppers
• 1 cup uncooked quinoa, rinsed well
• 2 cups vegetable broth, rich and flavorful
• 1 tbsp extra virgin olive oil, golden and aromatic
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin, warm and earthy
• 1/2 tsp smoked paprika, deep and slightly sweet
• 1/4 cup fresh cilantro, chopped
• 1/2 cup crumbled feta cheese, creamy and tangy
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a medium saucepan, bring the vegetable broth to a boil over high heat. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until the broth is absorbed and quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
3. While quinoa cooks, heat olive oil in a skillet over medium heat. Sauté the onion until translucent, about 5 minutes, then add garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
4. Fluff the quinoa with a fork and stir in the sautéed onion mixture, cilantro, and feta cheese. Season with salt and pepper to taste.
5. Cut the tops off the bell peppers and remove seeds and membranes. Stuff each pepper with the quinoa mixture, packing lightly.
6. Place the stuffed peppers on the grill, cover, and cook for 15-20 minutes until the peppers are tender and slightly charred. Tip: Rotate peppers occasionally for even cooking.
7. Remove from grill and let sit for 5 minutes before serving. Tip: Drizzle with a little more olive oil for added richness.

Fluffy quinoa and melted feta create a delightful contrast with the smoky, tender peppers. Serve these beauties with a crisp green salad or a dollop of cool Greek yogurt for an extra layer of flavor.

Grilled Turkey Burgers with Sweet Potato Buns

Ever find yourself craving something hearty yet healthy? These grilled turkey burgers with sweet potato buns are your answer, offering a delicious twist on the classic burger that’s both satisfying and nutritious.

Ingredients

• 1 lb lean ground turkey, preferably organic
• 1 large sweet potato, peeled and sliced into 1/2-inch thick rounds
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 4 leaves crisp romaine lettuce
• 2 slices ripe tomato
• 1/4 cup creamy avocado spread

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a bowl, gently mix the ground turkey with black pepper, sea salt, smoked paprika, and garlic powder until just combined. Overmixing can make the burgers tough.
3. Form the turkey mixture into 4 equal patties, about 1/2-inch thick, pressing a slight dimple in the center to ensure even cooking.
4. Brush both sides of the sweet potato rounds with olive oil and season lightly with salt and pepper.
5. Grill the sweet potato rounds for 4-5 minutes per side, until they have nice grill marks and are tender but not mushy.
6. Place the turkey patties on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F.
7. During the last minute of cooking, lightly toast the sweet potato buns on the grill for added flavor.
8. Assemble the burgers by spreading avocado on the sweet potato buns, then layering the turkey patty, romaine lettuce, and tomato slice.

Grilled to perfection, these turkey burgers boast a juicy interior with a smoky exterior, all hugged by the subtle sweetness of the potato buns. Try serving them with a side of grilled veggies for a complete meal that’s as colorful as it is tasty.

Healthy Grilled Shrimp and Pineapple Skewers

You’re going to love how these Healthy Grilled Shrimp and Pineapple Skewers bring a burst of flavor to your summer BBQ. They’re the perfect mix of sweet and savory, and so easy to make.

Ingredients

• 1 lb large, juicy shrimp, peeled and deveined
• 2 cups fresh pineapple chunks, sweet and tangy
• 3 tbsp rich extra virgin olive oil
• 2 tbsp smooth honey
• 1 tbsp freshly squeezed lime juice, zesty and bright
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt, coarse and flaky
• 1/4 tsp crushed red pepper flakes, for a subtle kick

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s hot enough for a good sear.
2. In a large bowl, whisk together the olive oil, honey, lime juice, black pepper, sea salt, and red pepper flakes until well combined.
3. Add the shrimp to the bowl, tossing gently to coat them evenly in the marinade. Let them sit for 10 minutes to absorb the flavors.
4. Thread the marinated shrimp and pineapple chunks onto skewers, alternating between the two for a beautiful presentation.
5. Place the skewers on the grill, cooking for 2-3 minutes on each side, or until the shrimp turn pink and slightly charred.
6. Remove from the grill and let them rest for a minute before serving to allow the juices to redistribute.

These skewers are a delightful combination of tender shrimp and caramelized pineapple, with a hint of spice. Try serving them over a bed of fluffy quinoa or alongside a crisp green salad for a complete meal.

Grilled Portobello Mushrooms with Garlic and Herbs

Zesty and full of flavor, these grilled Portobello mushrooms are a game-changer for your next BBQ or weeknight dinner. You’ll love how the garlic and herbs bring out their natural umami goodness.

Ingredients

• 4 large Portobello mushrooms, stems removed and wiped clean
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
3. Brush both sides of each mushroom cap generously with the garlic and herb mixture.
4. Place the mushrooms on the grill, gill side down, and cook for 5 minutes.
5. Flip the mushrooms and grill for another 4-5 minutes, until they’re tender and juicy.
6. Remove from the grill and let them rest for a couple of minutes before serving.

Now, these mushrooms are not just tender and packed with flavor; they’re also versatile. Try slicing them over a fresh salad or serving them as a hearty burger alternative.

Lean Grilled Steak with Chimichurri Sauce

Just when you think steak can’t get any better, along comes chimichurri sauce to prove you wrong. This lean grilled steak with chimichurri is your ticket to a flavorful, fuss-free dinner that feels anything but ordinary.

Ingredients

• 1.5 lbs lean steak (like sirloin or flank), about 1 inch thick
• 2 tbsp rich extra virgin olive oil
• 1 tsp coarse kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup fresh parsley leaves, tightly packed
• 1/4 cup fresh cilantro leaves, tightly packed
• 2 tbsp red wine vinegar
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup rich extra virgin olive oil

Instructions

1. Preheat your grill to high heat, aiming for about 450°F. This ensures a perfect sear.
2. Rub the steak with 2 tbsp olive oil, then season both sides with salt and pepper. Let it sit at room temperature for 10 minutes to take the chill off.
3. Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F. Tip: Avoid moving the steak too much to get those beautiful grill marks.
4. While the steak rests, make the chimichurri. In a food processor, pulse parsley, cilantro, vinegar, garlic, and red pepper flakes until finely chopped.
5. With the processor running, slowly drizzle in 1/4 cup olive oil until the sauce comes together. Tip: The sauce should be vibrant and slightly chunky, not smooth.
6. Slice the steak against the grain for maximum tenderness. Serve with a generous spoonful of chimichurri on top.

Grilled to perfection, this steak is juicy and packed with flavor, while the chimichurri adds a fresh, herby kick. Try serving it over a bed of quinoa or with roasted veggies for a complete meal that’s as nutritious as it is delicious.

Grilled Chicken Caesar Salad Wraps

You’re going to love these Grilled Chicken Caesar Salad Wraps—they’re the perfect blend of smoky, savory, and fresh, all wrapped up in a handy package. Ideal for a quick lunch or a light dinner, they’re as easy to make as they are delicious.

Ingredients

• 2 boneless, skinless chicken breasts, juicy and tender
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt, for that perfect seasoning
• 1 cup crisp romaine lettuce, chopped
• 1/2 cup creamy Caesar dressing
• 1/4 cup freshly grated Parmesan cheese, for a sharp, nutty flavor
• 4 large flour tortillas, soft and pliable
• 1/2 cup crunchy croutons, for that essential Caesar salad crunch

Instructions

1. Preheat your grill to a medium-high heat of 375°F.
2. Brush the chicken breasts with olive oil and season both sides with black pepper and sea salt.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
4. While the chicken rests, warm the tortillas on the grill for about 30 seconds per side for extra flexibility.
5. Slice the grilled chicken into thin strips.
6. In a large bowl, toss the romaine lettuce with Caesar dressing until evenly coated.
7. Divide the dressed lettuce among the tortillas, then top with sliced chicken, Parmesan cheese, and croutons. Tip: Add the croutons last to maintain their crunch.
8. Fold the sides of the tortillas in, then roll tightly to form wraps. Tip: If you’re packing these for later, wrap them in parchment paper to hold their shape.

Ready to dig in? These wraps are a symphony of textures—crisp lettuce, tender chicken, and crunchy croutons all wrapped up in a soft tortilla. Serve them with extra dressing on the side for dipping, or slice them in half for a pretty presentation.

Healthy Grilled Fish Tacos with Mango Salsa

Ready to shake up your taco night with something light yet bursting with flavor? These Healthy Grilled Fish Tacos with Mango Salsa are your ticket to a delicious, no-fuss meal that’s as nutritious as it is tasty.

Ingredients

• 1 lb fresh, skinless white fish fillets (like cod or tilapia)
• 2 tbsp vibrant extra virgin olive oil
• 1 tsp smoky paprika
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 small, soft corn tortillas
• 1 ripe mango, diced into juicy chunks
• 1/2 red onion, finely chopped for a crisp bite
• 1 jalapeño, seeds removed and minced for a gentle kick
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime, for a zesty finish

Instructions

1. Preheat your grill to a medium-high heat of 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small bowl, mix the olive oil, paprika, garlic powder, sea salt, and black pepper. Brush this mixture evenly over both sides of the fish fillets.
3. Grill the fish for about 3-4 minutes per side, or until it flakes easily with a fork. Avoid overcooking to keep the fish moist.
4. While the fish grills, combine the diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl to make the salsa. Stir gently to mix.
5. Warm the corn tortillas on the grill for about 30 seconds per side, just until they’re soft and slightly charred.
6. Flake the grilled fish into large chunks and divide evenly among the tortillas. Top each with a generous spoonful of mango salsa.

Perfectly grilled fish paired with the sweet and spicy mango salsa creates a taco that’s refreshingly light yet satisfying. Serve these tacos with an extra lime wedge on the side for an added zing, or pair with a crisp, cold beer to round out the meal.

Grilled Eggplant Parmesan Stacks

Eggplant parmesan gets a summer makeover with these grilled eggplant parmesan stacks. You’ll love how the smoky grill marks add depth to the dish, making it a perfect centerpiece for your next backyard gathering.

Ingredients

• 2 large, firm eggplants, sliced into 1/2-inch rounds
• 1 cup rich marinara sauce, homemade or your favorite jarred
• 1 cup freshly grated parmesan cheese, plus extra for serving
• 1 cup shredded mozzarella cheese, for that perfect melt
• 1/4 cup rich extra virgin olive oil, for brushing
• 2 cloves garlic, minced, for a punch of flavor
• 1 tsp finely ground black pepper, to season
• 1 tsp sea salt, to bring out the flavors
• Fresh basil leaves, for garnish

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Brush both sides of each eggplant slice with olive oil and season with salt and pepper.
3. Grill the eggplant slices for 3-4 minutes per side, until they have nice grill marks and are tender.
4. While the eggplant grills, mix the minced garlic into the marinara sauce for an extra flavor boost.
5. On a baking sheet, start stacking: place an eggplant slice, top with a spoonful of marinara sauce, a sprinkle of parmesan, and a bit of mozzarella. Repeat to form stacks.
6. Broil the stacks in the oven for 2-3 minutes, just until the cheese is bubbly and golden.
7. Garnish with fresh basil leaves and an extra sprinkle of parmesan before serving.

Just imagine cutting into these stacks—the layers of smoky eggplant, tangy marinara, and gooey cheese are irresistible. Serve them alongside a crisp salad or over a bed of pasta for a meal that’s as satisfying as it is beautiful.

Grilled Corn on the Cob with Chili Lime Butter

Nothing says summer quite like biting into a juicy, smoky ear of corn, especially when it’s slathered with a zesty chili lime butter that kicks the flavor up a notch. You’re going to love how easy this is to make, and it’s the perfect side for any BBQ or picnic.

Ingredients

• 4 ears of fresh sweet corn, husks on
• 1/2 cup (1 stick) unsalted butter, softened
• 1 tbsp freshly squeezed lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean to prevent sticking.
2. In a small bowl, mix together the softened butter, lime juice, chili powder, smoked paprika, sea salt, and black pepper until well combined. Set aside.
3. Carefully peel back the corn husks without removing them, remove the silk, then fold the husks back over the corn. This tip helps steam the corn while keeping it moist.
4. Place the corn on the grill, close the lid, and cook for 15-20 minutes, turning every 5 minutes for even charring.
5. Remove the corn from the grill and let it cool for a minute before peeling back the husks. Pro tip: Use the husks as a handle to hold the corn while eating.
6. Generously slather each ear with the chili lime butter while it’s still warm, allowing the butter to melt into every nook and cranny.

Vibrant with a smoky char and a buttery, tangy kick, this grilled corn is a summer staple. Try serving it with extra lime wedges on the side for an added zing, or sprinkle with crumbled cotija cheese for a salty contrast.

Healthy Grilled Pork Tenderloin with Apple Compote

Just when you think pork tenderloin can’t get any better, this healthy grilled version paired with a sweet apple compote comes along to prove you wrong. It’s the perfect balance of savory and sweet, with a hint of smokiness from the grill.

Ingredients

• 1 lb pork tenderloin, trimmed of excess fat
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard, smooth and tangy
• 1 tsp smoked paprika, for a deep, smoky flavor
• 1/2 tsp kosher salt, finely ground
• 1/4 tsp freshly ground black pepper, for a slight kick
• 2 medium apples, peeled and diced (choose a sweet variety like Fuji)
• 1/4 cup apple cider, crisp and refreshing
• 1 tbsp unsalted butter, rich and creamy
• 1/2 tsp ground cinnamon, warm and aromatic

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, smoked paprika, salt, and black pepper to create a marinade.
3. Brush the pork tenderloin evenly with the marinade, coating all sides for maximum flavor.
4. Place the pork on the grill and cook for about 20 minutes, turning every 5 minutes, until the internal temperature reaches 145°F for perfect doneness.
5. While the pork cooks, melt the butter in a saucepan over medium heat and add the diced apples, apple cider, and cinnamon.
6. Simmer the apple mixture for 10 minutes, stirring occasionally, until the apples are soft and the liquid has thickened into a compote.
7. Remove the pork from the grill and let it rest for 5 minutes before slicing to keep the juices locked in.
8. Serve the sliced pork tenderloin topped with the warm apple compote.

With each bite, you’ll love the tender, juicy pork complemented by the sweet and slightly tangy apple compote. Try serving it over a bed of wild rice or alongside roasted Brussels sprouts for a complete meal that’s as nutritious as it is delicious.

Grilled Zucchini and Squash with Parmesan

This summer, you’re going to love how easy and delicious grilled zucchini and squash can be. Tossed with a bit of parmesan, it’s the perfect side dish for any barbecue.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch thick rounds
• 2 medium yellow squashes, sliced into 1/4-inch thick rounds
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup freshly grated parmesan cheese
• 1 tbsp chopped fresh basil, for garnish

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a large bowl, toss the zucchini and squash slices with olive oil, salt, and pepper until evenly coated.
3. Place the slices on the grill in a single layer. Grill for 3-4 minutes on each side, or until you see nice grill marks and the veggies are tender.
4. Transfer the grilled zucchini and squash to a serving platter. Sprinkle with freshly grated parmesan cheese while still warm.
5. Garnish with chopped fresh basil before serving.

Zesty and slightly smoky from the grill, this dish pairs wonderfully with a squeeze of lemon or a dollop of ricotta for extra creaminess. The parmesan adds a salty bite that contrasts beautifully with the sweet, tender vegetables.

Grilled Chicken and Veggie Foil Packets

Kick off your summer dinners with these easy grilled chicken and veggie foil packets. Perfect for those nights when you want something delicious without the fuss.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups colorful bell peppers, sliced into strips
• 1 cup zucchini, thinly sliced into half-moons
• 1 cup red onion, chopped into chunks
• 2 tbsp rich extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a large bowl, toss the chicken pieces with 1 tbsp of olive oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.
3. Add the bell peppers, zucchini, and red onion to the bowl. Drizzle with the remaining olive oil and toss to combine.
4. Tear off four large sheets of heavy-duty aluminum foil. Divide the chicken and veggie mixture evenly among the sheets.
5. Fold the foil over the mixture and crimp the edges tightly to seal, leaving a little room for heat circulation.
6. Place the foil packets on the grill. Close the lid and cook for 15 minutes.
7. Carefully open one packet to check if the chicken is cooked through (no pink in the center) and the veggies are tender-crisp. If needed, reseal and cook for another 5 minutes.
8. Remove from the grill and let sit for 2 minutes before opening. Sprinkle with fresh parsley before serving.

Absolutely bursting with flavor, these foil packets offer juicy chicken and crisp-tender veggies with a smoky hint. Try serving them straight from the foil for a fun, no-dishes dinner or over a bed of fluffy quinoa for a heartier meal.

Healthy Grilled Lamb Chops with Mint Pesto

You’re in for a treat with these healthy grilled lamb chops paired with a vibrant mint pesto. Perfect for a summer evening, they’re juicy, flavorful, and surprisingly easy to whip up.

Ingredients

• 8 lamb chops, about 1-inch thick
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 cups fresh mint leaves, tightly packed
• 1/2 cup toasted pine nuts
• 1/2 cup freshly grated Parmesan cheese
• 2 garlic cloves, minced
• 1/2 cup rich extra virgin olive oil
• 1 tbsp fresh lemon juice

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Rub the lamb chops with 2 tbsp of olive oil, then season both sides with black pepper and sea salt.
3. Place the lamb chops on the grill. Cook for 3-4 minutes per side for medium-rare, or until your desired doneness.
4. While the lamb cooks, blend the mint leaves, pine nuts, Parmesan, garlic, remaining olive oil, and lemon juice in a food processor until smooth. Tip: Scrape down the sides as needed to ensure everything is evenly incorporated.
5. Let the lamb chops rest for 5 minutes after grilling to allow the juices to redistribute. Tip: Cover them loosely with foil to keep warm.
6. Serve the lamb chops with a generous dollop of mint pesto on top or on the side. Tip: For an extra touch, garnish with whole mint leaves and a sprinkle of pine nuts.

Delightfully tender with a charred exterior, these lamb chops are a match made in heaven with the fresh, herby pesto. Try serving them over a bed of quinoa or alongside grilled vegetables for a complete meal that’s as nutritious as it is delicious.

Grilled Peach and Arugula Salad with Goat Cheese

Zesty and refreshing, this grilled peach and arugula salad with goat cheese is the perfect summer dish. You’ll love the sweet and savory combo, especially on a warm evening.

Ingredients

• 2 ripe peaches, halved and pitted
• 4 cups baby arugula, fresh and crisp
• 1/2 cup crumbled goat cheese, creamy and tangy
• 1/4 cup extra virgin olive oil, rich and fruity
• 2 tbsp balsamic vinegar, aged and slightly sweet
• 1 tbsp honey, pure and golden
• 1/4 tsp sea salt, fine and flaky
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Brush the peach halves lightly with olive oil to prevent sticking.
3. Place the peaches cut side down on the grill. Cook for 3-4 minutes until grill marks appear and peaches soften slightly.
4. Remove peaches from the grill and let them cool for a minute. Slice into wedges.
5. In a large bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
6. Add the arugula to the bowl and toss gently to coat with the dressing.
7. Divide the arugula among plates, top with grilled peach slices, and sprinkle with goat cheese.
8. Serve immediately for the best texture and flavor.

Fresh off the grill, the peaches bring a smoky sweetness that pairs beautifully with the peppery arugula and creamy goat cheese. Try adding a sprinkle of toasted nuts for an extra crunch.

Grilled Halibut with Tomato and Olive Relish

Just imagine biting into a perfectly grilled piece of halibut, topped with a vibrant tomato and olive relish that bursts with flavor. This dish is a summer staple that’s as easy to make as it is delicious, bringing a touch of Mediterranean flair to your table.

Ingredients

• 4 halibut fillets (about 6 oz each), skin-on for extra crispiness
• 1 cup cherry tomatoes, halved for a juicy bite
• 1/2 cup Kalamata olives, pitted and roughly chopped for a salty punch
• 2 tbsp rich extra virgin olive oil, divided for cooking and dressing
• 1 tbsp fresh lemon juice, for a bright acidity
• 2 cloves garlic, minced for a fragrant kick
• 1/4 cup fresh basil, thinly sliced for a sweet, herbal note
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Season the halibut fillets generously with salt and pepper on both sides, enhancing their natural flavors.
3. Grill the halibut skin-side down first, for about 4-5 minutes, until the skin is crispy and releases easily from the grill.
4. Flip the fillets carefully and cook for another 3-4 minutes, until the fish is opaque and flakes easily with a fork.
5. While the fish cooks, mix the cherry tomatoes, Kalamata olives, 1 tbsp olive oil, lemon juice, garlic, and basil in a bowl for the relish.
6. Season the relish with a pinch of salt and pepper, tasting and adjusting as needed for balance.
7. Remove the halibut from the grill and let it rest for a minute, allowing the juices to redistribute.
8. Top each fillet with a generous spoonful of the tomato and olive relish, drizzling with the remaining olive oil for extra richness.

But the real magic happens when the tender, flaky halibut meets the tangy, briny relish. Serve it over a bed of quinoa or with a side of grilled asparagus for a meal that’s as nutritious as it is satisfying.

Healthy Grilled Turkey and Veggie Kebabs

Mmm, nothing beats the smoky, savory goodness of kebabs hot off the grill, especially when they’re packed with lean protein and colorful veggies. You’re going to love how easy these Healthy Grilled Turkey and Veggie Kebabs are to whip up for a quick weeknight dinner or your next backyard BBQ.

Ingredients

• 1 lb ground turkey, lean and fresh
• 1 red bell pepper, crisp and vibrant, cut into 1-inch pieces
• 1 zucchini, firm and green, sliced into 1/2-inch rounds
• 1 red onion, sweet and sharp, cut into 1-inch chunks
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice, zesty and bright
• 1 tsp garlic powder, aromatic and finely ground
• 1 tsp smoked paprika, warm and slightly sweet
• 1/2 tsp sea salt, coarse and mineral-rich
• 1/4 tsp finely ground black pepper, pungent and sharp

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a large bowl, combine the ground turkey, olive oil, lemon juice, garlic powder, smoked paprika, sea salt, and black pepper. Mix gently but thoroughly to distribute the spices evenly.
3. Divide the turkey mixture into 8 equal portions, shaping each into a small, oblong patty around your skewers, leaving space between each for even cooking.
4. Thread the skewers alternately with the turkey patties, red bell pepper, zucchini, and red onion, creating a colorful pattern.
5. Grill the kebabs for about 4-5 minutes per side, or until the turkey is fully cooked (internal temperature of 165°F) and the veggies are charred and tender.
6. Let the kebabs rest for 2 minutes off the grill to allow the juices to redistribute, ensuring every bite is moist and flavorful.

Kebabs are all about the contrast—juicy turkey, crisp-tender veggies, and that irresistible char. Serve them over a bed of fluffy quinoa or with a side of creamy tzatziki for dipping, and watch them disappear.

Grilled Asparagus with Lemon and Almonds

Vibrant and fresh, this grilled asparagus with lemon and almonds is the perfect side to brighten up any meal. You’ll love the smoky char from the grill paired with the zesty lemon and crunchy almonds.

Ingredients

• 1 pound fresh asparagus, trimmed
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon coarse sea salt
• 1/2 teaspoon finely ground black pepper
• 1 lemon, zested and juiced
• 1/4 cup sliced almonds, toasted

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a large bowl, toss the asparagus with olive oil, sea salt, and black pepper until evenly coated.
3. Place the asparagus on the grill perpendicular to the grates to prevent falling through. Grill for 2-3 minutes per side, or until tender and charred to your liking.
4. While the asparagus grills, toast the sliced almonds in a dry skillet over medium heat for 1-2 minutes, stirring frequently, until golden and fragrant.
5. Transfer the grilled asparagus to a serving platter. Drizzle with fresh lemon juice and sprinkle with lemon zest and toasted almonds.

Crisp-tender asparagus gets a delightful crunch from almonds and a bright kick from lemon. Serve it alongside grilled chicken or fish for a complete meal that screams summer.

Grilled Chicken Pesto Flatbread

Ready to whip up something delicious that’s perfect for any night of the week? This Grilled Chicken Pesto Flatbread is your ticket to a flavorful, easy-to-make meal that’ll have everyone asking for seconds.

Ingredients

• 1 lb boneless, skinless chicken breasts, juicy and tender
• 1/2 cup fresh basil pesto, vibrant and aromatic
• 1 pre-made flatbread, soft and ready to crisp
• 1 cup shredded mozzarella cheese, creamy and melty
• 1/4 cup sun-dried tomatoes, sweet and tangy
• 2 tbsp extra virgin olive oil, rich and smooth
• 1/2 tsp garlic powder, for a hint of warmth
• Salt and freshly ground black pepper, to season perfectly

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s hot enough for those perfect grill marks.
2. Brush the chicken breasts with 1 tbsp of olive oil and season both sides with garlic powder, salt, and pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
4. While the chicken rests, brush the flatbread with the remaining olive oil and grill for 2-3 minutes per side to get it slightly crispy.
5. Spread the pesto evenly over the flatbread, then top with shredded mozzarella, sliced grilled chicken, and sun-dried tomatoes.
6. Return the flatbread to the grill, cover, and cook for another 3-4 minutes, just until the cheese is bubbly and melted.
7. Slice and serve immediately for the best flavor and texture.

Vibrant with the freshness of basil pesto and the smokiness of grilled chicken, this flatbread is a crowd-pleaser. Try drizzling a little balsamic glaze on top for an extra layer of flavor that’ll make it unforgettable.

Healthy Grilled Scallops with Citrus Dressing

Deliciously light and packed with flavor, this grilled scallops recipe is your go-to for a quick, healthy meal that doesn’t skimp on taste. You’ll love the zesty citrus dressing that brings it all together.

Ingredients

• 1 lb fresh, large sea scallops
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 2 cloves garlic, minced
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the scallops dry with paper towels to ensure a good sear, then season both sides with sea salt and black pepper.
3. In a small bowl, whisk together olive oil, minced garlic, orange juice, lemon juice, and honey to create the citrus dressing. Set aside.
4. Place the scallops on the grill, cooking for 2-3 minutes on each side until they develop a golden crust and are just opaque in the center.
5. Remove the scallops from the grill and immediately drizzle with the citrus dressing, then sprinkle with chopped cilantro.
6. Tip: Let the scallops sit at room temperature for 5 minutes before grilling to ensure even cooking.
7. Tip: Don’t overcrowd the grill; give each scallop space to breathe for that perfect sear.
8. Tip: Use a timer to avoid overcooking; scallops are best when they’re still tender inside.

These scallops are wonderfully tender with a sweet, smoky char that pairs beautifully with the bright, tangy dressing. Try serving them over a bed of mixed greens for a complete meal that’s as beautiful as it is delicious.

Grilled Sweet Potatoes with Cinnamon and Honey

Backyard barbecues just got a sweet upgrade with this simple yet irresistible side dish. You’ll love how the natural sugars caramelize, creating a perfect balance of smoky and sweet flavors.

Ingredients

• 2 large sweet potatoes, scrubbed and sliced into 1/2-inch rounds
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon ground cinnamon, for that warm, spicy kick
• 2 tablespoons golden honey, for a smooth, sweet glaze
• 1/2 teaspoon sea salt, to enhance all the flavors

Instructions

1. Preheat your grill to medium heat, about 350°F, ensuring it’s clean to prevent sticking.
2. In a large bowl, toss the sweet potato rounds with olive oil until evenly coated. This helps them crisp up nicely.
3. Sprinkle the cinnamon and sea salt over the potatoes, tossing again to ensure each piece is well seasoned.
4. Place the sweet potato rounds on the grill. Cook for 5-7 minutes per side, or until you see those beautiful grill marks and the edges start to caramelize.
5. Drizzle the honey over the potatoes during the last 2 minutes of grilling, allowing it to melt and glaze the slices.
6. Remove from the grill and let them sit for a minute; this lets the flavors meld together perfectly.

Now, these grilled sweet potatoes are not just a side; they’re a conversation starter. The cinnamon and honey create a glaze that’s sticky, sweet, and slightly spicy, while the grill adds a smoky depth. Try serving them atop a crisp salad for a surprising twist or alongside your favorite grilled meats for a comforting, flavorful meal.

Grilled Tofu with Asian Marinade

Unbelievably easy and packed with flavor, this grilled tofu with Asian marinade is your next go-to for a quick, satisfying meal. You’ll love how the marinade transforms the tofu into something truly special.

Ingredients

• 14 oz firm tofu, pressed and sliced into 1/2-inch thick slabs
• 1/4 cup soy sauce, rich and savory
• 2 tbsp honey, sticky and sweet
• 1 tbsp sesame oil, aromatic and nutty
• 2 cloves garlic, minced finely
• 1 tsp ginger, freshly grated
• 1/2 tsp red pepper flakes, for a subtle kick
• 1 tbsp lime juice, bright and tangy
• 2 tbsp green onions, thinly sliced for garnish

Instructions

1. In a medium bowl, whisk together the soy sauce, honey, sesame oil, garlic, ginger, red pepper flakes, and lime juice until well combined.
2. Add the tofu slabs to the marinade, ensuring each piece is fully coated. Let it marinate for at least 30 minutes in the fridge, flipping halfway through for even flavor.
3. Preheat your grill to medium-high heat (about 375°F). Lightly oil the grates to prevent sticking.
4. Grill the tofu for 4-5 minutes on each side, or until you see beautiful grill marks and the edges are slightly crispy.
5. Transfer the grilled tofu to a plate and garnish with green onions before serving.

This grilled tofu turns out wonderfully charred on the outside while staying tender inside. The marinade gives it a perfect balance of sweet, savory, and spicy flavors. Try serving it over a bed of steamed rice or alongside a crisp salad for a complete meal.

Healthy Grilled Vegetable and Hummus Wraps

Mmm, imagine biting into a wrap that’s bursting with the smoky flavors of grilled veggies and the creamy goodness of hummus. It’s the perfect light yet satisfying meal for those busy days when you want something healthy without sacrificing taste.

Ingredients

• 1 cup creamy homemade hummus
• 2 large whole wheat tortillas, soft and pliable
• 1 medium zucchini, sliced into 1/4-inch thick rounds
• 1 red bell pepper, seeded and cut into strips
• 1 yellow bell pepper, seeded and cut into strips
• 1 small red onion, sliced into 1/4-inch thick rounds
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 cup fresh baby spinach leaves, washed and dried

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a large bowl, toss the zucchini, red and yellow bell peppers, and red onion with the olive oil, black pepper, and sea salt until evenly coated.
3. Grill the vegetables for 3-4 minutes per side, or until they have nice grill marks and are tender-crisp. Tip: Don’t overcrowd the grill to ensure even cooking.
4. Warm the whole wheat tortillas on the grill for about 30 seconds per side to make them more pliable.
5. Spread 1/2 cup of creamy homemade hummus evenly over each tortilla.
6. Layer the grilled vegetables and fresh baby spinach leaves on top of the hummus.
7. Roll up the tortillas tightly, tucking in the sides as you go. Tip: If the tortillas crack, they might be too cold; warm them up a bit more.
8. Cut each wrap in half diagonally for easy eating. Tip: Use a sharp knife to prevent squishing the wrap.

The wraps are a delightful mix of textures, from the creamy hummus to the crunchy veggies and soft tortilla. Serve them with a side of pickled vegetables for an extra tangy kick or pack them for a picnic to enjoy the great outdoors.

Conclusion

Mastering summer grilling just got easier with our roundup of 25 delicious, healthy recipes perfect for any backyard BBQ. Whether you’re craving smoky veggies or juicy proteins, there’s something for everyone to enjoy. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your next grill adventure. Happy grilling!