Our take on carne asada starts with a dry rub that tenderizes the meat, then caramelizes into a beautiful crust. Tuck slices of carne asada into tacos or plate it alongside potato salad: Its versatility earns it a spot as one of our favorite grill recipes. See recipe.

Use the time it takes to heat your grill to pull together a bright, herby butter to spoon over this flaky white fish. See recipe.

The patties in this veggie burger recipe go from mixing bowl to grill in about 20 minutes. Thanks to cornstarch and flaxseed, which bind the patties, they run no risk of falling apart. See recipe.

Grill sweet potato coins, then spoon a crème fraîche-horseradish sauce on top. It’s a modern side for grilling season. See recipe.

The Vietnamese-inspired marinade for these chicken thighs was designed to work for just about any cut of meat. As such, we call it the Universal Marinade. See recipe.

For the easiest al fresco dinner, cook a whole salmon on the grill. Enjoy it on its own or add any sauces you please (chimichurri or pesto would be great here). See recipe.

Bring a taste of California to your backyard with this Korean-American classic. The flanken-style short ribs are salty, sweet, and caramelized all over. See recipe.

Add a bit of effortless pageantry to the table with these garlic-marinated tiger prawns. Peeled shrimp will work, but try to buy them with their heads and tails still attached for added smokiness and flavor. See recipe.

Complex and woody, this dish’s depth of flavor comes from letting your eggplant blacken and soften on the grill. See recipe.

These flame-kissed, soy sauce-basted pork chops take almost no time to make, and we’d venture to say that they’re absolutely achievable on a weeknight. See recipe.

Hosting a summer party? Impress with large-format grilled salmon, which is much easier to cook than smaller, individual fillets. Draped in an herby green romesco sauce, this dish will undoubtedly steal the show. See recipe.

Baby back ribs take exceptionally well to sweet and savory sauces (these tamarind-glazed ones are a reader favorite). This recipe's slight sweetness comes from fig jam and light brown sugar, which partner with fruity apple cider vinegar, brown mustard, and canned chipotle chiles to make a dynamic glaze. See recipe.

Grill summer plums alongside pork chops, then top it all with mustard-shallot sauce for the easiest summer cookout. See recipe.

Old Bay? Check. Garlic? Check. Charred lemons? Big check. East Coast fish shack lines? Not today. See recipe.

Mesquite provides a unique smoky flavor to this skirt steak, but you can cook it on a standard charcoal grill. Serve the fajitas on a hot cast-iron pan for a sizzling presentation. See recipe.

A last-minute baste of blackstrap molasses–based sauce gives this Southern-style BBQ chicken tantalizingly sticky skin. See recipe.

Kashmiri chili gives these lamb chops an irresistible red glow, and a homemade mango chutney adds a tangy sweetness that pairs well with the lamb’s rich bite. See recipe.

Sweet, spicy, funky gochujang crema adds a full spectrum of flavor to your official new go-to corn-on-the-cob recipe. See recipe.

A sour orange marinade provides punchy tang, while high heat gives this summery grilled chicken its signature char. See recipe.

To achieve the perfect crust, seek out dry scallops (which caramelize more readily than other varieties) from your fishmonger. Thread two skewers through the scallops to avoid the topsy-turvy spin when removing them from the grill. See recipe.

A savory Vietnamese-inspired caramel—combining fish sauce, sugar, and lime—acts as a glaze for these grilled pork chops. See recipe.

This creative grilling idea uses all of the broccoli: Toss the charred florets with figs and lemon juice, then pureé the stems with tahini to make a creamy spread. See recipe.

Starting these ribs in an Instant Pot ensures they remain tender and juicy once grilled. Finish them with a sweet-sticky barbecue sauce made with whatever fruit jam your heart desires. See recipe.

An umami-rich lacquer of sherry vinegar, soy sauce, fish sauce, and sugar gives this steak dry-aged flavor—no aging required. Squeeze some lemon juice on top to offset the caramelized crust with a bit of zing. See recipe.

Char tones down pineapple’s acidity, while lime yogurt provides cool balance to this dish. It might be sweet, but it doesn’t have to be on the dessert table: Serve it as a side with chipotle tinga tostadas. See recipe.

A ginger-scallion-lemongrass sauce adds a whole new dimension to the blank summer canvas that is grilled chicken. See recipe.

Charred, smashed, and tossed in miso-garlic butter, these grilled spuds are leagues above standard baked potatoes. See recipe.

A sublime combination of garlic, cilantro stems, and white peppercorns brings a fresh, herbaceous flavor to a marbled cut of pork in this Thai recipe. See recipe.

Spicy sambal forms the base flavor of this multi-dimensional marinade. Brown sugar and coconut milk balance the heat, while fresh ginger and lime juice add a bright punch. See recipe.

A Sprite-spiked marinade works overtime on these charred pork skewers: You’ll simmer the leftover juices into a basting sauce to give them a glossy finish. See recipe.

Cooking your fish with the skin on protects it from the grill’s high heat—it’ll also help the fillet release easily from the grates. See recipe.

Parmesan, chopped olives, and Peppadew peppers turn an assortment of grilled mushrooms into the easiest appetizer or side dish. See recipe.

A sweet and tangy honey-vinegar glaze elevates this chicken to the class of easy recipes that are bound to impress. This grilled chicken would pair well with various sides, but we like it best with a big Greek salad and a bowl of tzatziki. See recipe.

A blend of seven spices—including coriander, cardamom, nutmeg, and more—goes into the marinade for these lamb chops. But the real star here is sumac, which adds tart punch to the parsley-red onion salad on top. See recipe.

Instead of placing clams right on the grates, let them simmer in their briny juices in a skillet on the grill—you’ll get all the smoky flavor while keeping the clams extra moist. Sop up all the tangy, spicy jus with grilled crusty bread. See recipe.

Unlike steak or chicken, shrimp only need a few minutes to soak up a bright, citrusy marinade before hitting the grill. See recipe.

These mustardy charred chicken thighs pair beautifully with a crunchy fennel-basil slaw. Sandwich it all between cushy brioche buns for the ultimate weeknight dinner. See recipe.

Liven up a blushing rare cut with pickled green peppercorns for a refreshingly floral riff on a steakhouse classic. See recipe.

Toum, an intense garlic sauce, doubles as a condiment and a marinade for these shawarma-like chicken kabobs. See recipe.

This recipe calls for marinating after grilling, locking the salty flavor of capers into the char-licked fish. A touch of honey brings essential balance to the vinaigrette. See recipe.

Cook your chicken over indirect heat to ensure it achieves a perfectly crackly crust before coating the drumsticks in a savory-sweet fish sauce–spiked caramel. See recipe.

This vegetarian recipe of grilled cabbage wedges topped with Aleppo-style pepper and a shower of crushed Corn Nuts is substantial enough to act as a side or a main. See recipe.

Scored like a hasselback potato, this bulgogi-inspired boneless short rib recipe offers maximum surface area for crispy burnt ends. See recipe.

Using fresh oregano will infuse the lamb marinade with bright, herbal complexity—but if you only have dried herbs, the juicy heirloom tomatoes will still bring a burst of freshness. See recipe.

Instead of braising pork shoulder, give it a smoky dimension by rubbing it with spices—in this case, toasted fennel seed, mustard seed, and cinnamon, among others—and throwing it on the grill. See recipe.

This bright and light summer salad from pitmaster Bryan Furman of B’s Cracklin’ BBQ in Savannah, Georgia, will pair well with anything coming off your grill, from hot dogs to grilled lamb. See recipe.

Swordfish can hold up to high heat, making the firm fish an ideal candidate for grilling. Cook it just like you would a steak of similar thickness. See recipe.

We’re making a case for grilling the meat you’d usually braise. Freezing brisket before prepping it allows you to slice it thinly against the grain and encourages even marination. Topped with a crunchy peanut salsa, this grilled brisket will be a welcome change in your barbecue rotation. See recipe.

Grilling your tomatoes in the same pan as your steak creates an instant sauce to drape over the meat. That’s summertime ease on a plate. See recipe.

Tamarind paste provides the sweet, sour, and wonderfully tart base for this fruity, complex baby back rib glaze. (Psst: It’d also be great on steak, pulled pork, or grilled vegetables.) See recipe.

Save time (and get a better char) by not peeling your carrots before you grill them. Serrano chile and ginger provide a bright kick, while honey tames the heat. See recipe.

Go big on flavor with these grilled flanken-style ribs—the kind used to make L.A. Kalbi—with 4 cloves of garlic and oil-packed anchovy fillets. See recipe.

Yes, you can cook a whole fish. This grilling recipe will teach you how to grill whole snapper over coals, without losing any of that beautifully charred skin. See recipe.

This spiced and spicy jerk chicken recipe comes from a bygone Oakland, California, institution, Miss Ollie’s. Traditional jerk grilling calls for pimento wood, but hardwood or briquettes will do. See recipe.

You don’t need to soak or shuck your corn before grilling it: Just toss the cloaked ears right on the grate. After a few minutes over the fire, the husks will slip right off. See recipe.

Braised short ribs are great, but come summer, we’re not turning on the oven for anything low and slow. Toss your short ribs on the grill to let that gorgeous marbling crisp up, then dip them in tingly, nutty chili oil. See recipe.

Not only is skirt steak relatively inexpensive, it’s also endlessly versatile—bathe it in citrus to make carne asada, sear it plain and drape it in scallion thecha, or, as in this recipe, marinate it in gochujang for a spicy punch. See recipe.

After these spiced lamb kebabs come off the grill, dunk them in a zesty, garlicky yogurt sauce to cool the chile heat. See recipe.

You’ll want your best chef’s knife to slice this tenderloin as thinly as possible—we’re talking deli slices—to make these open-faced sandwiches. Keep this make-ahead grill recipe in your back pocket for all your summer adventures. See recipe.