15 Quick & Easy Grilling Recipes for Dinner

Have you ever found yourself staring at the clock at 5 PM wondering what on earth you’re going to make for dinner? Trust me, I’ve been there more times than I care to admit. After a decade of running this food blog and countless weeknight dinner emergencies, I’ve learned that the grill is truly a busy cook’s best friend.

When the summer heat hits and you can’t bear the thought of turning on your oven, or when you’re craving those delicious char marks and smoky flavors that only grilling can provide, these 15 quick and easy grilling recipes will be your salvation. Each recipe takes 30 minutes or less from start to finish—perfect for those hectic weeknights when time is in short supply but you still want something delicious on the table.

Why Grilling is Perfect for Quick Weeknight Dinners

Before we dive into the recipes, let’s talk about why grilling makes so much sense for busy weeknights:

• Fast cooking times – High heat means food cooks quickly
• Easy cleanup – No pots and pans to scrub
• Healthier options – Excess fat drips away during cooking
• Amazing flavor – That smoky char is impossible to replicate indoors
• Gets you outside – Even for 20 minutes, the fresh air feels great after a day inside

I remember when my kids were younger, and activities seemed to consume every evening. Grilling became my saving grace—I could prep ingredients in the morning, fire up the grill when we got home, and have dinner ready in the time it took everyone to wash hands and set the table.

Now, let’s get to these game-changing recipes that will transform your weeknight dinner routine!

Protein-Packed Main Dishes

1. 15-Minute Grilled Cilantro Lime Chicken

This has been my go-to recipe for over five years now—it’s practically famous among my friends and family. The marinade does double duty as both a flavor booster and a tenderizer, making even ordinary chicken breasts incredible.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• Juice of 2 limes
• 1/4 cup chopped fresh cilantro
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions:

1. Mix all ingredients except chicken in a bowl.
2. Add chicken and coat thoroughly (you can do this step in the morning and refrigerate).
3. Preheat grill to medium-high heat (around 400°F).
4. Grill chicken for 5-7 minutes per side until internal temperature reaches 165°F.
5. Let rest for 5 minutes before slicing.

Pro Tip: If you’re really short on time, pound the chicken breasts to an even thickness before marinating—they’ll cook even faster and more evenly!

2. 10-Minute Grilled Shrimp Skewers

When I need dinner in a flash, these shrimp skewers are my absolute lifesaver. They cook in literally minutes and always impress.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Pinch of red pepper flakes
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. If using wooden skewers, soak in water for at least 15 minutes.
2. In a bowl, combine shrimp with oil and all seasonings.
3. Thread shrimp onto skewers.
4. Grill over high heat for approximately 2 minutes per side until shrimp are pink and opaque.
5. Serve immediately with lemon wedges.

Serving Suggestion: These are fantastic over a quick salad or alongside some grilled zucchini that you can throw on the grill at the same time!

3. 20-Minute Grilled Fish Tacos

Fish tacos might sound like restaurant fare, but they’re actually one of the quickest dinners you can make at home. The fresh flavors are perfect for summer evenings.

Ingredients:

• 1 pound white fish fillets (tilapia, cod, or mahi-mahi work great)
• 2 tablespoons olive oil
• 1 tablespoon taco seasoning
• 8 small corn or flour tortillas
• 1 cup shredded cabbage
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• Lime wedges

For the quick sauce:

• 1/4 cup Greek yogurt or sour cream
• 1 tablespoon lime juice
• Hot sauce to taste

Instructions:

1. Heat grill to medium-high.
2. Brush fish with oil and sprinkle with taco seasoning.
3. Grill fish for about 3-4 minutes per side, until it flakes easily.
4. Warm tortillas on the grill for about 30 seconds per side.
5. Mix sauce ingredients together.
6. Assemble tacos with fish, cabbage, avocado, cilantro, and sauce.

I learned the hard way that fish can stick terribly to grills. Now I always make sure my grill grates are super clean and well-oiled before adding fish—total game changer!

4. 15-Minute Grilled Sausage and Veggie Foil Packets

This is what I make when I need a complete dinner with minimal effort. Everything cooks together in foil packets, and cleanup is as simple as crumpling up the foil afterward.

Ingredients:

• 4 pre-cooked sausages (any variety you like), sliced into 1-inch pieces
• 1 bell pepper, chopped
• 1 zucchini, sliced
• 1 small red onion, chunked
• 2 cups small baby potatoes, halved
• 2 tablespoons olive oil
• 2 teaspoons Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, toss all ingredients until evenly coated.
3. Divide mixture between four sheets of heavy-duty foil.
4. Fold foil to create sealed packets.
5. Grill for 12-15 minutes, until vegetables are tender.

Time-Saving Tip: You can prep these packets in the morning and keep them in the fridge. Just grab and grill when you get home!

5. 25-Minute Grilled Flank Steak with Chimichurri

Steak on a weeknight? Absolutely! Flank steak grills quickly and feels luxurious even for a Monday dinner.

Ingredients for steak:

• 1.5 pounds flank steak
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For quick chimichurri:

• 1 cup fresh parsley
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 garlic clove
• 1/2 teaspoon red pepper flakes
• Salt to taste

Instructions:

1. Rub steak with oil, garlic, salt and pepper. Let sit at room temperature while grill heats.
2. Preheat grill to high heat.
3. Blend all chimichurri ingredients in a food processor.
4. Grill steak for approximately 4-5 minutes per side for medium-rare.
5. Let rest for 5 minutes, then slice thinly against the grain.
6. Serve topped with chimichurri.

My family went crazy for this the first time I made it. Now it’s our special “let’s pretend it’s the weekend” weeknight meal!

Vegetable Side Dishes & Vegetarian Options

6. 10-Minute Grilled Asparagus

Asparagus on the grill develops an amazing nutty flavor that’s completely different from roasted or steamed versions.

Ingredients:

• 1 bunch asparagus, woody ends trimmed
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Lemon zest (optional)

Instructions:

1. Toss asparagus with oil, garlic, salt and pepper.
2. Grill perpendicular to grates (so they don’t fall through!) for 3-4 minutes, turning occasionally.
3. Sprinkle with lemon zest if using.

Serving Idea: These are perfect alongside any grilled protein or wonderful chopped up in a salad the next day—if there are any leftovers!

7. 12-Minute Grilled Halloumi and Vegetable Skewers

When I need a vegetarian option that’s hearty and satisfying, these halloumi skewers are my go-to. The cheese develops an amazing crust on the grill while staying meltingly soft inside.

Ingredients:

• 8 oz halloumi cheese, cut into 1-inch cubes
• 1 zucchini, cut into chunks
• 1 bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 8 cherry tomatoes
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon lemon zest

Instructions:

1. If using wooden skewers, soak in water for at least 15 minutes.
2. Thread cheese and vegetables onto skewers, alternating ingredients.
3. Brush with olive oil and sprinkle with oregano and lemon zest.
4. Grill for 2-3 minutes per side, until vegetables are tender and cheese has grill marks.

The first time I made these for my vegetarian sister-in-law, she asked for the recipe immediately. Now they’re her standard contribution to family cookouts!

8. 8-Minute Grilled Romaine Hearts

If you’ve never had grilled lettuce, you’re in for a revelation! The slight char transforms ordinary romaine into something extraordinary.

Ingredients:

• 2 romaine hearts, halved lengthwise
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Brush cut sides of romaine with olive oil.
2. Place cut-side down on hot grill for about 2 minutes until lightly charred.
3. Plate charred-side up, drizzle with balsamic and sprinkle with Parmesan, salt and pepper.

Serving Suggestion: This makes an impressive side salad that even salad skeptics enjoy. I’ve converted many romaine doubters with this recipe!

Complete Grilled Meals

9. 30-Minute Grilled Chicken and Vegetable Grain Bowls

Grain bowls are perfect for using whatever you have on hand, and the grilled components add amazing flavor dimensions.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 zucchini, sliced lengthwise
• 1 red bell pepper, quartered
• 1 red onion, sliced into thick rounds
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 2 cups cooked quinoa or brown rice
• 1 avocado, sliced
• 1/4 cup hummus

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Season chicken with 1 tablespoon oil, salt and pepper.
2. Toss vegetables with remaining oil, salt and pepper.
3. Grill chicken for 5-7 minutes per side until 165°F internally.
4. Grill vegetables until tender with nice grill marks (about 3-5 minutes per side).
5. Whisk dressing ingredients together.
6. Assemble bowls with grains, sliced chicken, vegetables, avocado, and hummus.
7. Drizzle with dressing.

I prep the grains ahead of time and store them in the fridge, making this dinner come together in just the time it takes to grill!

10. 25-Minute Grilled Pork Tenderloin with Peaches

This dish feels fancy enough for company but is simple enough for a Wednesday night. The sweet-savory combination is absolutely addictive.

Ingredients:

• 1 pork tenderloin (about 1-1.5 pounds)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3-4 firm but ripe peaches, halved and pitted

Instructions:

1. Mix oil, garlic, brown sugar, paprika, salt and pepper.
2. Rub mixture all over pork tenderloin.
3. Preheat grill to medium-high.
4. Grill pork for about 15-18 minutes total, turning every 4-5 minutes, until internal temperature reaches 145°F.
5. During the last 5 minutes, place peach halves cut-side down on the grill.
6. Let pork rest 5 minutes before slicing.
7. Serve with grilled peaches.

Time-saving tip: The pork can be rubbed with the seasoning mixture up to 24 hours in advance and kept refrigerated.

11. 20-Minute Grilled Naan Pizzas

When my kids ask for pizza on busy nights, these grilled versions come to the rescue. They cook in minutes and everyone can customize their own.

Ingredients:

• 4 store-bought naan breads
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• Toppings of choice: sliced bell peppers, mushrooms, pepperoni, olives, etc.
• 2 tablespoons olive oil
• Italian seasoning to taste

Instructions:

1. Preheat grill to medium heat.
2. Brush one side of each naan with olive oil.
3. Place oiled-side down on the grill for 1-2 minutes until grill marks appear.
4. Remove from grill, and on the grilled side, spread sauce, cheese and toppings.
5. Return to grill, close lid, and cook for 3-4 minutes until cheese melts.

My kids love helping assemble these, and they’re perfect for using up odds and ends in the fridge!

12. 15-Minute Grilled Teriyaki Salmon Packets

Cooking fish in foil packets is virtually foolproof and creates a self-contained sauce that keeps the fish moist and flavorful.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1/4 cup teriyaki sauce
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 4 green onions, chopped

Instructions:

1. Preheat grill to medium-high.
2. Mix teriyaki sauce, honey, ginger, and garlic.
3. Lay out four sheets of heavy-duty foil and place a salmon fillet on each.
4. Arrange vegetables around salmon.
5. Pour sauce mixture over each portion.
6. Fold foil to create sealed packets, leaving some air space inside.
7. Grill for 10-12 minutes until salmon flakes easily and vegetables are tender.

The best part? Everyone gets their own perfect portion, and there are no dishes to wash!

Super Quick Grilled Favorites

13. 12-Minute Grilled Caesar Salad Wraps

This is my lunch-for-dinner solution that feels light but satisfying. The grilled elements elevate a simple wrap to something special.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 heart of romaine
• 4 large flour tortillas
• 1/4 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Season chicken with salt and pepper.
2. Grill chicken for about 5-6 minutes per side until done.
3. Cut romaine heart in half lengthwise and grill for 1-2 minutes.
4. Warm tortillas on grill for 10-15 seconds per side.
5. Chop grilled romaine.
6. Slice chicken.
7. Assemble wraps with romaine, chicken, drizzle of dressing, and sprinkle of Parmesan.

Sometimes I add crispy bacon or avocado when I have them on hand. These wraps are infinitely customizable!

14. 10-Minute Grilled Quesadillas

While you can certainly make quesadillas on the stovetop, the grill adds smoky notes that take them to another level.

Ingredients:

• 8 medium flour tortillas
• 2 cups shredded Mexican cheese blend
• 1 can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1/4 cup chopped cilantro
• 2 green onions, sliced
• Hot sauce to taste

Instructions:

1. Preheat grill to medium.
2. Lay out 4 tortillas and distribute cheese, beans, corn, cilantro, and green onions on each.
3. Drizzle with hot sauce if desired.
4. Top with remaining tortillas.
5. Grill for about 2-3 minutes per side until cheese melts and tortillas have grill marks.
6. Cut into wedges to serve.

Pro Tip: For extra flavor, brush the outside of the tortillas with a little butter before grilling.

15. 8-Minute Grilled Garlic Bread

This isn’t a complete meal on its own, but it’s the perfect accompaniment to a bowl of soup or pasta for a quick dinner solution.

Ingredients:

• 1 French baguette, halved lengthwise
• 4 tablespoons butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons grated Parmesan cheese
• Pinch of salt

Instructions:

1. Mix butter, garlic, parsley, Parmesan and salt.
2. Spread mixture on cut sides of baguette.
3. Place bread cut-side down on preheated grill for 2-3 minutes until golden and crispy.
4. Slice and serve immediately.

I’ve been known to make this alongside a store-bought rotisserie chicken for a dinner that feels homemade with minimal effort!

Essential Grilling Tips for Quick Weeknight Success

After years of weeknight grilling, I’ve learned a few tricks that make the process even faster and more foolproof:

1. Prep ahead whenever possible – Marinate proteins in the morning before work, chop vegetables, and have everything ready to go.
2. Clean and preheat properly – Always preheat your grill for at least 10-15 minutes and clean the grates well to prevent sticking.
3. Use a meat thermometer – Stop guessing about doneness and invest in an instant-read thermometer. It saves time and ensures food safety.
4. Keep it simple on weeknights – Save the complicated smoking projects for weekends and stick to quick-cooking items during the week.
5. Create foil packet meals – These all-in-one dinners minimize cleanup and allow you to cook proteins and vegetables together.

Why These Recipes Will Change Your Weeknight Dinner Game

What I love most about these recipes is their flexibility. Don’t have asparagus? Use green beans! No time to make chimichurri? A good quality store-bought pesto works in a pinch. The key is to embrace the grilling method and adapt based on what you have available.

After feeding my family for over a decade, I’ve found that grilling offers that perfect combination of speed, flavor, and minimal cleanup that busy weeknights demand. Plus, there’s something inherently relaxing about stepping outside for a few minutes to cook dinner after being cooped up all day.

Give these recipes a try this week and I guarantee you’ll find yourself reaching for the grill tongs more often when the dinnertime crunch hits. Your future stressed-out self will thank you!

What’s your go-to grilling recipe for busy weeknights? I’d love to hear your favorites in the comments below!

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