6 Grilling Recipes to Put on Repeat

Summer is finally here and I'm firing up the grill as often as possible.

By
Myo Quinn
Myo Quinn
Myo Quinn
Myo's recipes, writing, and food styling can be found on King Arthur Baking, Food Network, Delish, Food52, and more. She collaborated on the cookbook Delish Vegan Dinners and trained at Gramercy Tavern and Untitled at the Whitney Museum.
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Updated May 16, 2025
Myo Quinn
Grilled chicken

Simply Recipes / Cynthia Christensen

I fired up my grill in February on a cold, windy day when I felt winter had sucked the joy from my heart and the color off my skin. The grill barely kept up against the chill, but my family enjoyedgochujang-marinated chicken thighs with charred bits and I felt rejuvenated and a little warmer.

Summer is finally here and I'm firing up the grill as often as possible. Here you'll find six grilling recipes to get you started, including handy tips from the contributors.

  • Cajun-Spiced Grilled Corn

    Cajun-Spiced Grilled Corn Next to a Saucer with Two Lime Halves and a Small Bowl with More Cajun Seasoning

    Simply Recipes / Sharee Hill

    "To cut down your prep time, you can check to see if your local grocery store sells corn husked. Be aware that there’s a tradeoff since husked corn gets tougher as it sits." —Sharee Hill, Contributor

  • Grilled Pork Skewers

    Grilled pork skewers on a white platter with rice on the side

    Simply Recipes / Frank Tiu

    "Use pork shoulder, pork belly, and/or pork butt sliced into 1-inch long by 1/2-inch wide pieces to make grilled pork skewers. The meat must have a good amount of fat marbling." —Elizabeth Ann Quirino, Contributor

  • Easy Grilled Gochujang Chicken Thighs

    Grilled chicken

    Simply Recipes / Cynthia Christensen

    "If you’re worried about spice, don’t be! Although gochujang is made with chili peppers, it develops a milder sweet heat during its fermentation process, as opposed to a more harsh chili blast." —Cynthia Christensen, Contributor

  • Grilled Shrimp Salad

    Bowl of Grilled Shrimp Salad with Shrimp, Avocados, Cherry Tomatoes, and Cotija Cheese

    Simply Recipes / Nick Evans

    "To make the shrimp for this salad, you can use fresh or frozen shrimp. If you use frozen, make sure to thaw them slowly in the fridge before peeling and grilling." —Nick Evans, Contributor

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  • Grilled Portobello Mushroom Pizzas

    Fresh Shredded Basil Added to Portobello Pizzas

    Simply Recipes / Ciara Kehoe

    "I suggest staying away from ingredients that might add extra moisture to the mushrooms, such as spinach, as the caps are already quite wet." —Sheela Prakash

  • Arrachera (Mexican Skirt Steak)

    Arrachera (Mexican Skirt Steak) on a Platter Next to a Bowl of Salsa, a Bowl of Cilantro Rice, a Bowl of Guacamole, a Platter of Tortillas, and Lime Wedges and a Light Teal Kitchen Towel on the Counter

    Simply Recipes / Frank Tiu

    "Fresh pineapple juice is often used in marinades because it carries an enzyme called bromelain which helps tenderize the protein in meat. I highly recommend marinating the arrachera for 3 to 4 hours before cooking so the meat has ample time to absorb all of the flavor." —Esteban Castillo, Contributor

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