Author: Victoria Granof
Author: Steven Raichlen
This is one of those recipes that will make you look like an incredible cook for very little effort.
Author: Greg Denton
Author: Jamie Elizabeth Flick
How to Make Sicilian Italian Roasted Grilled Chicken
Author: Judith Fertig
Author: Michael Lomonaco
Author: Judith Fertig
Author: Bon Appétit Test Kitchen
Author: Robert McGrath
Author: Ian Knauer
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Author: Kamal Mouzawak
For this grilled pork chop recipe, don't be afraid of getting a good char. It just means the sugars in the glaze are caramelizing (not that the meat is burning), resulting in deep, complex flavor.
Author: Chris Morocco
Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.
Author: Harneet Baweja
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Rawia Bishara
Sweet shrimp meets a chile-packed sambal in this easy grilled dish.
Author: Steven Raichlen
Author: Sara Tenaglia
Author: Alison Roman
Author: Gina Marie Miraglia Eriquez
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and...
Author: Rhoda Boone
Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.
Author: Rhoda Boone
A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.
Author: Claire Saffitz
Author: Karen Adler
This dish is truly indestructible because the cutlets marinate in lots of yogurt, olive oil, and salt. That way they stay juicy, briny, and flavorful. Because they're pounded thin, they cook quickly and...
Author: Jenny Rosenstrach
Author: Steve Raichlen
Author: Sara Foster
Author: Paula Disbrowe
Author: Pat Neely
Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.
Author: Anna Stockwell
Author: Fred Thompson
Author: Maria Helm Sinskey
Author: Francine Maroukian
Author: Adam Perry Lang
Author: Kristin Donnelly
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Author: John Derian
These Japanese-inspired meatballs can be baked, poached, or grilled.
Author: Rhoda Boone
Author: Tony Rosenfeld