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When it’s hot out, I’d rather marinate something in the morning and cook it outside than heat up the kitchen. That’s most of this list: easy grilled dinners you can get ahead on. A marinade started early, a few foil packets, a side that waits in the fridge, so you’re ahead before the grill’s even hot.
There’s a lot of chicken here because thighs and skewers are made for summer grilling. To keep it from reading as one long chicken stretch, the fish, turkey, sausage packets and grill-friendly sides sit in their own sections. Start whatever needs marinating first, then build the packets, vegetables and cold sides around it.
If you’ve only ever skewered chicken, turkey’s a good change and just as easy on the grill. Thread it with pepper and onion so each skewer is a serving you can hand straight off the heat.Brush the grates with oil first so nothing sticks when you turn them, and cut the turkey evenly. Small and large pieces on the same skewer won’t cook at the same pace.
A whole grilled fish looks fussy, but you mostly oil it and leave it alone. Serving it on the bread salad does double duty: the bread soaks up the juices, so the side and the sauce are the same job.This is one to make when people are over and you don’t want to be stuck at the grill all night. Serve it soon after it comes off, the skin is still crisp.
These take about 12 minutes and you don’t flip them. Build each packet with a fillet and a spoon of lemon dill butter, seal it, set it skin side down and walk away.You can wrap them in the morning and leave them in the fridge until dinner, so there’s nothing to do later but grill. Open the foil away from your face because the steam’s hot.
Slice cabbage and sausage, season, seal in foil and you’ve got a hearty packet with no pan to scrub. It’s the one to make when you want something more filling than a vegetable side but still easy to cook alongside the rest of dinner.The cabbage softens and takes on the sausage flavor as it cooks. Add bread, potatoes or coleslaw if you want more on the plate.
You don’t need a campfire for these: foil on the grill works too. Start them before the faster stuff, since potatoes take longer than fish, skewers or thinner pieces of chicken, then let them sit while the meat rests.I top mine with sour cream and chives, but butter and salt is plenty. They’re filling enough to turn grilled chicken or a few kabobs into a proper dinner.
This is the one our readers cook more than anything else on the site, and it’s just boneless thighs in a simple marinade. They stay juicy even if you lose track of time on the grill, which is why I’d start here.Give them a few hours in the marinade, overnight if you’re planning ahead, then grill until the edges char. Serve them with coleslaw, corn salsa, grilled vegetables or potatoes.
A can of light beer and some mustard make this marinade, and it tenderizes the thighs while they sit. Prep them the night before, then grill, air fry or bake the next day, whatever the weather allows.It reads savory rather than boozy, so it still works with plain summer sides like potatoes, slaw or corn salsa.
Cut thighs into chunks, toss them in a fajita-style marinade and thread them with onion and pepper so the color’s built in. Everything cooks in small pieces, making it one of the easiest chicken dinners to manage.Soak wooden skewers first so they don’t burn. If it rains, the skewers can go under the broiler too.
This honey, lemon and garlic marinade is my mom’s, and I haven’t found a reason to change it. It’s simple but carries enough flavor that the thighs don’t need a sauce.Honey likes to catch on a hot grill, so watch the edges near the end. Cooler sides like coleslaw or corn salsa balance the sweetness.
Yogurt’s the trick here. It tenderizes the thighs so they stay soft even after time over the coals, and you only need salt, pepper and paprika with it.This is our traditional first grill of the season, which tells you how easy it is. Serve it with grilled vegetables, salad, rice or bread.
The balsamic marinade does two things: it keeps the chicken juicy and adds a tang that a plain one misses. The skewers already carry onion, zucchini, pepper and mushroom, so that’s your vegetables handled.Get your sides done before these go on. They’re at their best the moment they come off, while the chicken’s hot and the vegetables are tender.
Reach for these when you want some heat on the plate. The spicy marinade goes on the same forgiving thighs, so they take the kick and stay tender.You can dial the chili up or down for who’s eating. Keep the sides cool to balance the heat, coleslaw, corn salsa or a plain salad.
Greek yogurt, lemon and sun-dried tomato paste set these apart from the honey, spicy and balsamic thighs. No grill, or bad weather? The oven’s grill setting can do the job too.Serve them family-style with a couple of sides. Keep any fresh salad or topping separate until you eat so it stays crisp.
Cook these on a grill tray so the smaller pieces don’t drop through the grates. It’s mostly peppers, mushrooms, zucchini and onion, and it halves or doubles cleanly for the crowd you’ve got.Make extra on purpose. The leftovers go into wraps, bowls or salads the next day.
Wrap the summer vegetables in foil and you can skip the grill tray altogether. Each person gets their own packet, which makes serving easy when the grill’s full.Get them on early, the vegetables soften slowly in the foil, and they’ll hold for a few minutes while you finish the rest of dinner.
You want something cool and crunchy against hot smoky meat, and this is the slaw I default to. It holds in the fridge, so you can make it ahead and have one side of dinner already done.The color helps too when the rest of the plate is grilled chicken, sausage or fish.
Spoon this over grilled chicken or fish, or put a bowl out with chips while everything cooks. It’s more topping than side, with canned corn, bell pepper, jalapeño, cilantro, lime, avocado and spring onion.Make it the same day so the avocado stays fresh and the vegetables keep their crunch. It’s especially good against smoky or spicy mains.
This one goes on the grill, corn and all, then gets tossed with pear and chorizo for a side that eats more like a small plate. You get char, sweetness and a little salt in one bowl.Make it close to serving while the grill’s already hot. It covers the summer grilled-corn craving while the corn on the cob’s still in the works.
FAQs
How long do you grill chicken thighs?
Boneless chicken thighs usually take about 6 to 8 minutes per side over medium-high heat, depending on their thickness and your grill. Bone-in thighs take longer. Use a meat thermometer and cook chicken to an internal temperature of 165°F (74°C).
What temperature should grilled chicken be?
Chicken should reach 165°F (74°C) in the thickest part before serving. A meat thermometer is the safest way to check, especially with thighs, drumsticks and thicker pieces.
Can you grill chicken from frozen?
For these recipes, thaw the chicken first. Frozen chicken can cook unevenly on the grill, with the outside browning before the center is done. Thaw it safely in the refrigerator, then marinate and grill as directed.
How do you keep grilled chicken from drying out?
Use chicken thighs when you can, give the marinade enough time to work and do not guess on doneness. A thermometer helps you pull the chicken when it reaches a safe temperature instead of leaving it on the grill too long.
The easiest grilling nights start with a bit of prep before you light the coals. Marinate the chicken earlier if the recipe wants it, make the slaw or corn salsa ahead and get the foil packets going before the quick stuff.
Start with the boneless chicken thighs if you’re picking just one. Once you’ve got the hang of how your grill handles chicken, the salmon packets, turkey kabobs and whole fish are easy ways to switch up dinner without rethinking the whole plan.
Which of these grill recipes would you make first? Let me know in the comments.
