27 Cheap Grilling Ideas For This Summer - Budget BBQ Recipes

27 Cheap Grilling Ideas For This Summer – Budget BBQ Recipes

Summer is the best time to entertain your family and friends. Besides pool parties, beach outings, picnics, etc., you can delight people with some delicious food.

Grilling is one of the most popular ways to cook tasty outdoor meals. If you are an experienced griller or want to try something new this season, we have got cheap grilling ideas for you.

1. Grilled Vegetable Pizza

You’ll Need

  • 2 ounces grated Parmesan cheese, divided
  • 1 pound ground round or lean ground pork
  • 1 small onion, chopped fine
  • 4 garlic cloves, minced
  • Salt and pepper, to taste
  • 15 ounces canned crushed tomatoes, drained well but did not rinse
  • 12 ounces prepared pizza dough
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons fines herbes (see notes) or a mix of equal parts fresh parsley leaves, fresh chives, fresh thyme, and freshly grated Parmesan cheese
  • 8 ounces mozzarella cheese, shredded.

How to Make It

Adjust oven racks to upper-middle and lower-middle positions and preheat the oven to 475 degrees Fahrenheit. Combine half the Parmesan, the beef, onion, garlic, salt, and pepper in a medium bowl.

Gently mix until evenly combined. Do not overwork the mixture, or meatballs will be tough. Shape into 12 meatballs and place on a baking sheet or broiler pan.

Bake until cooked through and browned on top (about 20 minutes).

Remove from oven and drain fat. Meanwhile, bring crushed tomatoes to a simmer in an 8-inch skillet over medium heat; cook until slightly thickened (about 10 minutes).

Season with salt and pepper to taste; remove from heat and cover to keep warm.

2. Grilled Chicken Sandwich

You’ll Need

  • 1 pound boneless chicken breasts
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • Salt and pepper, to taste
  • 4 sandwich buns, split
  • Mayonnaise, for serving.

How to Make It

Place the first three ingredients in a medium heavy-duty zip-top bag. Add chicken to the bag, seal the bag securely, and marinate in the refrigerator for at least 30 minutes or up to 8 hours.

Remove chicken from bag and discard marinade—season with salt and pepper to taste. Prepare grill for direct grilling over medium heat (about 375 degrees).

Grill until cooked through (about 5 minutes per side), then serve on buns with mayonnaise.

3. Grilled Corn with Spiced Brown Sugar Butter

You’ll Need

  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon light brown sugar, packed
  • ¼ teaspoon salt
  • 4 ears corn, husked and cleaned
  • Teaspoon ground cumin or chili powder
  • Canola oil, for grill grate
  • Lime wedges, to serve (optional).

How to Make It

Mix the first three ingredients in a small bowl until smooth and creamy. Set aside until ready to serve. Heat the grill as directed. Rub the corn with canola oil and season with salt, cumin, or chili powder.

Grill the corn over high heat, occasionally turning, until evenly browned in spots and just tender, 10 to 12 minutes. Serve with spiced brown sugar butter and lime wedges, if desired.

4. Grilled Potato Packets

You’ll Need

  • 4 cups red potatoes, sliced inch thick
  • 8 ounces green beans, trimmed
  • Salt and pepper
  • 2 teaspoons olive oil
  • 1 teaspoon hot or smoked paprika
  • 2 tablespoons chopped fresh parsley leaves.

How to Make It

Heat the grill as directed. Toss potatoes and green beans with oil, paprika, salt, and pepper. Divide the vegetable mixture between 2 foil squares; fold each into a packet.

Grill packets over medium heat for 15 to 20 minutes or until vegetables are tender, turning packets over halfway through grilling time. Sprinkle with parsley just before serving.

5. Grilled Asparagus Recipe

You’ll Need

  • 1 pound asparagus, trimmed
  • 1 tablespoon olive oil
  • Salt and pepper
  • Lemon wedges.

How to Make It

Heat the grill as directed. Brush all over with oil and season with salt and pepper grill asparagus for about 5 minutes per side or until tender and lightly charred.

Serve with lemon wedges, if desired. Thread asparagus onto 2 or 4 metal skewers (if using two skewers, place several spears close together vertically on the skewers).

6. Grilled Zucchini Recipe

You’ll Need

  • 1 medium zucchini, sliced lengthwise into inch strips
  • Salt and pepper
  • 1 tablespoon olive oil
  • ¼ cup shredded Parmesan cheese.

How to Make It

Heat the grill as directed. Brush with oil and sprinkle with salt and pepper grill zucchini for about 3 minutes per side or until tender and lightly charred.

Toss with Parmesan before serving. Thread zucchini onto metal skewers, if desired.

7. Grilled Potatoes Recipe

You’ll Need

  • 1 pound small red potatoes, scrubbed
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh thyme leaves.

How to Make It

Heat the grill as directed. Put a large cast-iron or heavy steel skillet on the grill over high heat for 10 minutes to preheat it.

Put the hot skillet on the grill, add potatoes, and cook, stirring once or twice, until browned all over, 8 to 10 minutes. Toss the potatoes with oil in a large bowl.

Remove from the heat. Season with salt and pepper and thyme leaves before serving.

8. Grilled Romaine Salad

You’ll Need

  • 1 head romaine lettuce
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • Salt and pepper
  • Cup croutons or bread cubes grilled in olive oil until golden.

How to Make It

Heat the grill as directed. Cut romaine in half lengthwise and discard outer leaves. Put the head cut-side down on a work surface and press to flatten it slightly.

Brush with oil and season with salt and pepper. Grill cut-side up until outer leaves are lightly charred, 1 to 2 minutes.

Remove from heat; brush flat side of lettuce with vinegar, then flip over and drizzle the other side with more vinegar. Top with croutons just before serving.

9. Grilled Peach Recipes

You’ll Need

  • 4 large peaches, halved and pitted
  • 2 tablespoons unsalted butter, melted
  • ¼ cup dark brown sugar
  • Teaspoon ground cinnamon.

How to Make It

Heat the grill as directed. Combine butter and brown sugar in a small bowl. Brush peaches with butter mixture and place on grill cut-side down.

Grill for about 5 minutes or until lightly charred. Turn over peaches and brush with the remaining butter mixture. Grill another 2 to 4 minutes or until tender and slightly charred.

Sprinkle with cinnamon before serving.

10. Grilled Peppers Recipe

You’ll Need

  • 3 large bell peppers (any color), seeded and halved lengthwise
  • 1 tablespoon olive oil
  • Salt and pepper.

How to Make It

Heat the grill as directed. Rub with oil and season with salt and pepper—grill about 5 minutes per side or until tender and lightly charred.

Peel off the skins before serving if desired. Thread bell peppers onto two metal skewers, if desired.

11. Grilled Corn on The Cob Recipe

You’ll Need

  • 4 ears of corn, husked
  • ¼ cup (stick) unsalted butter, melted
  • 1 teaspoon garlic powder
  • Salt and pepper to taste.

How to Make It

Heat the grill as directed. Toss corn with butter and garlic powder in a large bowl. Season with salt and pepper. Grill for about 15 minutes or until tender, turning occasionally.

Serve with additional butter if desired.

12. Grilled Peach with Cinnamon

You’ll Need

  • 4 thick slices of fresh pineapple
  • 3 tablespoons brown sugar
  • 2 teaspoons chili powder
  • Teaspoon ground cumin
  • ¼ cup white wine vinegar
  • 1 tablespoon canola oil
  • Salt and black pepper to taste.

How to Make It

Heat the grill as directed. Combine pineapple, brown sugar, cumin, chili powder, and salt in a large bowl. Drizzle with oil and vinegar; toss to combine.

Put the pineapple on the grill, reserving marinade—grill about 4 minutes per side or until golden brown. Brush with the remaining marinade every other minute while cooking.

Let cooked pineapple stand for 5 minutes before serving.

13. Grilled Bread Recipe

You’ll Need

  • 1 loaf of French bread
  • 3 tablespoons olive oil
  • 2 garlic cloves, pressed through a garlic press
  • Salt and pepper.

How to Make It

Heat the grill as directed. Cut the loaf of bread in half lengthwise. Brush both sides with oil and place on grill cut-side down. Grill until golden, about 2 minutes per side.

Remove from heat and rub the top of the bread with garlic. Season with salt and pepper and serve immediately.

14. Grilled Pizza Recipe

You’ll Need

  • 1 pound pizza dough
  • ¼ cup (stick) unsalted butter, melted
  • 2 tablespoons fresh rosemary, chopped
  • Teaspoon coarse salt.

How to Make It

Heat the grill as directed. Put on grill, cover, and cook for 5 minutes or until golden brown. Brush the dough with butter and sprinkle with rosemary, salt, and pepper.

Flip over the pizza dough and continue cooking for another 3 to 4 minutes. Punch down the pizza dough and stretch it out to the desired shape.

15. Grilled Pineapple Recipes

You’ll Need

  • 2 tablespoons coconut oil
  • 1 tablespoon fresh cilantro leaves, chopped
  • 1 large pineapple, cut into inch slices
  • ¼ teaspoon ground ginger
  • Salt

How to Make It

Heat the grill as directed; grease grate well Heat oil in a small skillet over medium-high heat.

Add cilantro and cook, stirring, until slightly wilted, about 1 minute; set aside brush pineapple with ginger and season with salt. Put on grill, reserving oil mixture in skillet.

Rewarm oil mixture in skillet over medium-high heat; spoon over cooked pineapple. Grill pineapple slices for 3 to 4 minutes per side or until lightly charred and tender; transfer to a platter.

16. Grilled Watermelon Recipes

You’ll Need

  • 6 tablespoons unsalted butter
  • 6 cups seeded watermelon cubes (from one small watermelon )
  • 1 tablespoon sugar
  • Cup white wine vinegar
  • Salt and black pepper.

How to Make It

Heat the grill as directed. Put watermelon in a large bowl. In a saucepan, melt butter over medium heat. Stir in the sugar until melted, about 2 minutes.

Add to watermelon and vinegar, salt, and pepper; toss well. Put watermelon on the grill, reserving marinade in the pan grill for 5 minutes per side or until lightly browned and tender.

During the last minute of cooking, brush with reserved marinade from saucepan. Let stand for 5 minutes before serving.

17. Grilled Broccoli Recipes

You’ll Need

  • ¼ cup extra-virgin olive oil
  • 2 pounds broccoli (about one large bunch), cut into florets
  • Salt and black pepper.

How to Make It

Heat the grill as directed; grease grate well. Put on grill, evenly spacing just off-center of the grate so that indirect heat reaches them.

Put broccoli in a large bowl, add oil, salt, and pepper; toss to coat evenly.

Grill until tender, 45 minutes to 1 hour, turning halfway through cooking time. Serve immediately or at room temperature.

18. Grilled Carrots Recipes

You’ll Need

  • 1 pounds trimmed carrots
  • 2 tablespoons extra-virgin olive oil
  • Salt and black pepper.

How to Make It

Heat the grill as directed; grease grate well. Put on grill, evenly spacing just off-center of the grate so that indirect heat reaches them.

Put carrots in a large bowl, add oil, salt, and pepper; toss to coat evenly. Grill until tender, turning halfway through cooking time. Serve immediately or at room temperature.

19. Grilled Broccoli Rabe

You’ll Need

  • 2 tablespoons olive oil
  • 1 large bunch broccoli rabe, tough ends trimmed, cut into 3-inch pieces
  • Salt and black pepper.

How to Make It

Heat the grill as directed; grease grate well. Heat oil in a skillet over medium-high heat. Cook broccoli, stirring, until beginning to brown, about 5 minutes. Season with salt and pepper.

Put on grill, evenly spacing just off-center of the grate so that indirect heat reaches them.

Grill, occasionally turning, until crisp-tender and lightly charred in spots, 10 to 15 minutes total. Serve immediately or at room temperature.

20. Grilled Cabbage

You’ll Need

  • 1 tablespoon olive oil
  • Head of green cabbage, sliced or chopped into long ribbons
  • Salt and black pepper.

How to Make It

Heat the grill as directed; grease grate well. Add cabbage, oil, salt, and pepper to a large bowl.

Toss until evenly mixed. Put on grill, evenly spacing just off-center grate so that indirect heat reaches them. Grill until crisp-tender, turning once mid-cooking time.

Serve immediately or at room temperature.

21. Grilled Caesar Salads

You’ll Need

  • 2 tablespoons olive oil
  • 2 heads romaine lettuce, outer leaves discarded, cut in half lengthwise through the root end
  • Salt and black pepper.

How to Make It

Heat the grill as directed; grease grate well. Drizzle each head of romaine with oil, then season with salt and pepper.

Put on the grill, cut side down (cut ends will char faster), evenly spacing just off-center of the grate so that indirect heat reaches them.

Grill until charred around the edges, with some more well done than others, about 5 minutes total. Serve immediately or at room temperature.

22. Grilled Whole Okra

You’ll Need

  • 1 tablespoon vegetable oil
  • Common Salt
  • Ground black pepper
  • 8 okra pods, stems trimmed, halved lengthwise.

How to Make It

Heat the grill. Season okra pods with salt and pepper to taste, then coat evenly with oil.

Place on grill cut side down (cut ends will char faster), evenly spacing just off-center of the grate so that indirect heat reaches them.

Grill until charred around the edges, about 5 minutes total. Serve immediately or at room temperature.

23. Grilled Corn and Black Bean Salad

You’ll Need

  • 2 tablespoons olive oil
  • ¼ cup fresh lime juice or lemon juice
  • 1 teaspoons ground cumin, divided
  • Salt and ground black pepper
  • 8 ears sweet corn, husks, and silk removed
  • 1 can (15 ounces) black beans, rinsed, and drained
  • English cucumber, chopped into 1/2 inch pieces
  • 4 green onions, white part only, chopped into 1/4 inch pieces
  • 3 tablespoons finely chopped fresh cilantro leaves.

How to Make It

Heat the grill as directed. Mix oil, lime juice, one teaspoon cumin, salt, and pepper in a large bowl. Add corn and stir to coat.

Grill corn, covered, occasionally turning, until tender and slightly charred in spots, about 10 minutes. Transfer to a large bowl and let cool for 5 minutes.

Add black beans, cucumber, onion, cilantro leaves, and remaining teaspoon cumin; toss to mix well.

Divide corn mixture among four plates and serve immediately or set aside to marinate at room temperature for 3 hours.

24. Grilled Eggplant Salad

You’ll Need

  • 2 tablespoons olive oil
  • 1 tablespoon white balsamic or red wine vinegar
  • Teaspoon salt, divided
  • ¼ teaspoon ground pepper, divided
  • 4 small eggplants, cut lengthwise into
  • Inch thick slices (do not peel)
  • 1 large cucumber, halved lengthwise and sliced into inch pieces
  • 1 cup grape tomatoes, halved
  • 3 green onions, chopped into 1/2 inch pieces
  • ¼ cup finely chopped fresh parsley leaves.

How to Make It

Heat the grill as directed. Mix oil, vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add eggplant and stir to coat.

Transfer the eggplant to the bowl; add cucumber, tomatoes, green onion, and parsley; toss gently to mix well season with remaining teaspoon salt and pepper to taste before serving.

Grill eggplant, covered, turning once, and brushing with some of the remaining oil mixtures, until tender and slightly charred in spots, 8 minutes total.

25. Grilled Eggplant Dip With Feta And Mint

You’ll Need

  • 2 tablespoons olive oil
  • 1 teaspoon finely chopped fresh oregano leaves or teaspoon dried oregano
  • Salt and ground pepper to taste
  • 4 small eggplants (about 1 pound total), cut into inch slices (do not peel)
  • 2 teaspoons grated lemon rind
  • ¼ cup fresh lemon juice
  • 3 cloves garlic, crushed
  • 1 cups crumbled feta cheese (6 ounces)
  • Cup coarsely chopped fresh mint leaves.

How to Make It

Heat the grill as directed. Mix oil and oregano in a medium bowl until well blended. Brush both sides of eggplant slices with an oil mixture.

Season with salt and pepper. Grill the eggplant, covered, over medium heat until tender and lightly browned, about 5 minutes on each side.

Transfer the eggplant to a bowl; let cool slightly. Add lemon rind, juice, and garlic to cooled eggplants; stir gently until blended season with salt and pepper to taste.

Cover and refrigerate for 1 hour or up to 8 hours before serving. Spoon into serving dish; sprinkle feta cheese over the top. Just before serving, sprinkle mint over dip.

Serve cold or at room temperature with bread slices or pita wedges.

26. Grilled Teriyaki Steak Recipe

You’ll Need

  • 3 tablespoons soy sauce
  • 1 tablespoon water
  • 2 teaspoons packed brown sugar
  • Teaspoon garlic powder (not garlic salt)
  • 4 (6 ounces) beef tenderloin steaks, cut inch thick
  • Cooking spray
  • ⅛ teaspoon – black pepper.

How to Make It

Heat the grill as directed in step 6 of the recipe. Meanwhile, mix all ingredients except steak in a small bowl until well blended with a fork or whisk.

Lightly season both sides of each steak with pepper to taste. Transfer to a plate. Brush each steak with glaze during the last 2 minutes of grilling.

Remove the steaks from the grill; brush again with glaze. Let stand 5 minutes before serving.

27. Grilled Chicken With Cherry Tomato Salad

You’ll Need

  • 1 tablespoon Dijon mustard
  • ¼ cup balsamic vinegar
  • Teaspoon salt
  • 4 chicken cutlets (about 3 ounces each), all visible fat removed
  • 8 ounces cherry tomatoes (1 pint), halved
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley leaves
  • ⅛ teaspoon black pepper.

How to Make It

Heat the grill as directed. Meanwhile, mix mustard, vinegar, and salt in a large bowl. Add chicken to mustard mixture; turn to coat.

Let stand for 10 minutes—place tomatoes in a medium bowl. Drizzle with oil; toss to coat. Season with salt and pepper to taste.

Grill chicken, covered, over medium heat until no longer pink in the center, about 3 minutes per side. Transfer to serving platter; top evenly with tomato mixture.

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