It’s Sunday night, and you just realized what you need to do to prepare for Memorial Day. I call it madness: BBQ recipes for a panicked Memorial Day cookout at the local park or maybe your backyard.
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And guess who is darting between the grill and the cooler while three little ones are underfoot? The answer is me. Here are 19 simple BBQ recipes that will allow you to prepare a meal that will impress the masses, even if you didn’t plan ahead.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
I write like I cook — practical and slightly frazzled. So, all these ideas use pantry staples (as in, what you already have on hand), a single pan, and the grill you can light in 10 minutes. I promise you quick steps, real measurements, and a few shortcuts so you don’t have to live on takeout while your family expects a burger night.
1) 30-minute honey-garlic grilled chicken thighs
Ingredients
Method
- Mix honey, soy sauce, olive oil, garlic, paprika, salt, and pepper in a bowl.
- Pat chicken dry; toss with half the sauce. Reserve rest for glazing.
- Preheat grill or grill pan to medium-high; oil grates.
- Grill chicken 5-6 minutes per side. After turning each side, brush with reserved sauce; cook until internal temperature reaches 165°F.
- Rest five minutes; sprinkle with parsley, slice, and serve.
I like these when I forget to plan ahead, but still want to keep everyone happy. They’re quick to brown, and my kids ask for second helpings. I feel like I cooked them longer than I actually did.
Tip: To save time, marinate up to 2 hours in advance.
2) Sheet-pan smoked sausage and pepper foil packets
Ingredients
Method
- Heat oven to 400°F; line a sheet pan with foil.
- Toss sausage, peppers, and onion with oil and seasonings to coat evenly.
- Divide evenly among four foil sheets; fold into tightly sealed packets.
- Bake 20–25 minutes until peppers soften and sausage heats through. Open carefully to avoid steam.
I put these on when life gets noisy, and plans disappear. They roast in foil; those do the dirty work for me, and feed a crowd without me babysitting.
Make-ahead: Prepare packets a day in advanced and store in the fridge. When ready, bake the from fridge and increase cooking time by five minutes.
3) Grilled corn with chili-lime butter
Ingredients
Method
- Preheat grill to medium-high, 400 degrees Fahrenheit; brush grates clean.
- Combine butter, lime juice, chili powder, paprika, and salt in a bowl.
- Lightly oil corn. Grill 10 to 12 minutes, turning every 2 to 3 minutes, until charred.
- While the corn is hot, spread the chili-lime butter and remove it. If using, sprinkle cilantro.
I make this when I need an easy side that requires minimal effort. Kids eat it off the cob, and grown-ups act like they’re dining at a fancy restaurant.
Tip: Prepare butter in advance and store it in the fridge. It will take about 10 minutes for it to soften enough to spread. Prep: 10 minutes | Cook: 12 minutes | Servings: 6
4) Quick balsamic steak tips
Ingredients
Method
- Combine the vinegar, oil, soy sauce, mustard, minced garlic, salt, and pepper in a bowl.
- Pat dry the steak, then put it in a shallow dish. Pour the marinade over the steak, turning to coat it evenly.
- For best results, marinate for 15-30 minutes, then leave at room temperature. If you marinate too long, the acid may toughen the meat.
- Prepare the grill by heating it and applying oil on the grill grates; this should be done at a medium-high level. Considering thickness, rest for 5 minutes if slicing against the grain, and grill for 3 to 5 minutes on each side.
When plans change, I throw steaks on the grill. These balsamic tips will help speed things up and cut some of the fuss so you can eat before the kids start fighting over who sits where.
Preparation time: 20 minutes | Cooking time: 10 minutes | Number of servings: 2 – 3
For easier clean-up, consider marinating in a zip-top bag.
5) Beer-can chicken for one
Ingredients
Method
- Preheat grill to medium-high (375–400°F).
- Rub the chicken all over, inside and outside, with oil and spices.
- Open the beer and pour out a third of it. Place the can upright on a small tray, or use a beer can holder.
- Position the chicken so that it stands up on the can. Move to the grill with indirect heat.
- Cover and cook for 55 to 65 minutes until the thigh reaches 165 degrees Fahrenheit.
- Rest 10 minutes before removing the can and carving.
I make this when I want to have that roast chicken vibe, but only need it for one dinner. It fits my little grill and saves me oven space when I have the sides baking.
To make cleaning faster, use a small can lined with foil (or instead of beer, use vegetable stock).
6) Charred pineapple BBQ salsa
Ingredients
Method
- Grill or grill pan on medium-high heat. Add pineapple and cook until edges begin to brown, about 2-3 minutes per side.
- Cool pineapple, then chop into 1/2 inch pieces.
- Combine the pineapple with the onion, jalapeño, cilantro, lime juice, oil, and salt.
- Rest 10 minutes, then taste and adjust salt if needed.
I prepare this when I want something bright on the side that isn’t more potato salad. It’s sweet, has a smoky flavor, and it refreshes whoever has eaten too many burgers.
Preparation time: 10 minutes | Cooking time: 6 minutes | Number of servings: 6
You can prepare in advance by chopping and mixing all the ingredients (except for the cilantro) up to two hours before. Add cilantro right before serving.
7) Easy slow-cooker pulled pork (no smoker)
Ingredients
Method
- Mix the brown sugar, salt, pepper, smoked paprika and garlic powder. Rub the mixture over the pork shoulder.
- Put the pork, apple juice and mustard in a 6-quart slow cooker. Cover and cook on LOW for about 8–10 hours, until a fork twists easily in the meat and it shreds without resistance; begin checking at 8 hours.
- Remove any bone and large pieces of fat. Shred the pork and moisten with the cooking juices. Serve hot.
- For transport immediately after cooking, put the covered hot pork into a prewarmed, emptied cooler and monitor that it stays at least 140°F. Otherwise refrigerate leftovers promptly in shallow containers; reheat to 165°F before serving.
Notes
The slow cooker handles the long cook for this pulled pork. Plan 8–10 hours for the pork to become tender; a cooler is only an optional way to hold the fully cooked meat hot, with its temperature monitored.
Tip: To save time, make the rub the night before, and put it in the refrigerator.
8) Grilled lemon-garlic shrimp skewers
Ingredients
Method
- If using wooden skewers, soak all 6 in water 30 minutes.
- While soaking, whisk oil, lemon juice, garlic, paprika, salt, and pepper in a bowl.
- Marinate shrimp during final 10 minutes of soaking. Divide evenly among skewers, about 4 each.
- Grill 2-3 minutes per side until firm and pink; avoid overcooking.
- Serve hot with extra lemon wedges.
I love these because they allow me to free up the grill for burgers and shrimp that cook in minutes, so I pour drinks and deal with the kids fighting over corn while I’m waiting for the shrimp to cook.
If you’re pressed for time, use pre-peeled shrimp and skip the peeling step.
9) Weeknight BBQ tofu steaks
Ingredients
Method
- Slice your pressed tofu into 4 blocks, each 1/2 inch thick. This should take about 15-30 minutes.
- In a bowl, whisk together soy sauce, maple syrup, oil, vinegar, paprika, garlic, salt, and pepper.
- Marinate tofu for 10 minutes and flip once. Avoid drowning it in marinade so cover it sparingly.
- Spray the heated grill or grill pan with oil.
- While grilling, brush the food with the remaining marinade. Grill on each side for 4-5 minutes, until golden brown and grilled marks appear.
- Let rest 2 minutes before serving.
I need simple weeknight meals that won’t fall apart when my children come running in. These tofu steaks grill quickly, are resilient against sauce, and stretch to feed a crowd in case the neighbors come over.
A good trick when you don’t have a tofu press is to place the tofu in a container and put some cans on top.
10) Maple-Dijon grilled pork chops
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Ingredients
Method
- Whisk maple syrup, Dijon mustard, oil, vinegar, paprika, salt, and pepper in a bowl.
- Pat chops dry; brush both sides with half the marinade. Reserve the rest.
- Rest 15 minutes at room temperature or refrigerate up to two hours.
- Preheat grill to about 400 degrees Fahrenheit; oil grates.
- Grill for 4–5 minutes on each side. Brush on remaining marinade while cooking. Cook until the internal temperature reaches 145°F.
- Rest 5 minutes before serving.
I enjoy them when I’m looking for something simple but still good. The kids are grilling and I can keep an eye on them while flipping the chops.
11) 5-ingredient BBQ baked beans
Ingredients
Method
- Preheat your oven to 350°F. Crisp the bacon in a skillet, and drain most of the fat.
- Cook onion in remaining bacon fat until soft, about 4 minutes.
- In a baking pan, combine beans, BBQ sauce, brown sugar, bacon, and onion. Mix thoroughly.
- Cover with foil and bake 30 minutes. Uncover and bake 10 more minutes to thicken.
I make these when I need something warm and sticky, without a lot of fuss. They hold up at a potluck, and don’t need to be watched while I’m wrangling kids at the sprinkler.
Make-ahead tip: Prepare all the ingredients the day before and place them in the fridge. The next day, you can bake them.
Preparation time: 10 minutes. Cooking time: 40 minutes. Servings: 6
12) Skewer-ready caprese salad
Ingredients
Method
- Thread a tomato, basil leaf (fold large ones), and mozzarella ball onto each skewer.
- Arrange skewers in a single layer on a platter.
- Drizzle with olive oil and balsamic glaze.
- Season with salt and pepper. Chill 10 minutes for cooler bites if preferred.
I make these when I want a quick and easy side dish. While I finish up at the grill, the kids can even do the skewering. It’s all prettier than it really is.
Tip: You can prepare this dish up to 2 hours ahead of time. Just be sure to keep it covered, and store it in the fridge.
13) Cajun grilled corn-on-the-cob
Ingredients
Method
- Preheat grill to medium-high (about 400°F).
- Mix butter, oil, Cajun spice, paprika, and salt in a bowl.
- Use the mixture to coat each ear.
- Grill corn 10–12 minutes, turning every 2–3 minutes, until charred in spots.
- Serve with lime wedges and extra butter.
When I need a quick crowd-pleaser, corn gets some seasoning and goes on the grill. It only takes a few minutes to cook and can easily keep up with the burgers, hot dogs, and my kids’ craziness.
Tip: You can prepare the butter mixture in advance and keep it in the fridge. You will need to warm it slightly before brushing it on.
Preparation time: 5 minutes | Cooking time: 12 minutes | Number of servings: 6
14) Tex-Mex carne asada tacos
Ingredients
Method
- In a bowl, combine juices, oil, garlic, cumin, chili powder, and salt and pepper to taste.
- Steak should be marinated in the mixture for 30 minutes up to 2 hours in the refrigerator.
- Set your grill to high heat and apply oil to the grates
- For medium-rare steak, grill it for 4-6 minutes on each side. For more done, grill it longer.
- Take a 5-minute break. When you return, make sure to slice thinly across the grain.
- On the grill, heat tortillas and add steak, onions, and cilantro. Pour lime juice on top of the tacos.
I love cooking flank steak since everyone loves it, and it takes me no time at all to make. These tacos are perfect for a chaotic Memorial Day when plans go out the window, and I’m figuring it out on the fly amid the kids, the sun, and all the fun.
Prep time is 10 minutes, active time plus 30 to 120 minutes for marinating. Cook time is 12 minutes. Meal serves 4.
15) Grilled romaine Caesar with crispy chickpeas
Ingredients
Method
- Toss chickpeas with 1 tablespoon olive oil, paprika, and a little salt. Roast at 425°F for 25 minutes until crunchy, shaking the pan once.
- Whisk mayonnaise, lemon juice, mustard, garlic, parmesan, 2 tbsp olive oil, and pepper until smooth.
- Oil the cut halves of romaine. Place them on the grill cut side down for 2 to 3 minutes to form some grill marks.
- Cut grilled romaine into large pieces. Add dressing; top with chickpeas and more parmesan.
I toss some romaine on the grill to give my salads some cookout flair instead of a limp afterthought. The grill chars the leaves and elevates the taste of the dressing, plus adds crunch, and nobody complains.
Preparation Time: 10 minutes \ Cooking Time: 25 minutes \ Servings: 4–6
16) Smoky chipotle chicken wings
Ingredients
Method
- Pat wings dry; place in a large bowl.
- Mix remaining ingredients into a paste; toss wings to coat completely.
- Let sit for 20-30 minutes at room temperature or up to 4 hours in the refrigerator.
- Adjust your grill setting to medium, around 350 to 400 degrees, and oil the grates.
- Grill wings for 6-8 mins on each side until the skin is browned and has an internal temp of 165°F.
- Rest 5 minutes before serving.
They fit the bill for that smoky heat I need without any fuss. My entire goal for holiday weekends is to feed the masses, and they grill quickly.
If you want to prepare these wings in advance, you just need to marinate them for up to 4 hours. Then, you just have to grill them when the guests arrive.
Prep time is 10 minutes (active time will be plus marinating) and cook time is 16-20 minutes. This recipe serves 6-8 people.
17) Honey-Sriracha salmon foil packets
Ingredients
Method
- Heat grill to medium-high (about 400*F). Tear four foil sheets large enough to seal.
- In a small bowl, mix together honey, Sriracha, soy sauce, and sesame oil.
- Place salmon on each foil sheet. Season with salt and pepper; top with vegetables and a lemon slice.
- Spoon the sauce over each fillet and fold the foil to seal it completely.
- Grill packets for 10-12 minutes. Salmon is ready when it flakes with a fork. Be careful when opening; steam is hot!
I enjoy this for a Memorial Day last-minute option since it is quick to prepare and cleans up easily. The sweet heat is pleasing for both kids and adults, and the foil packs keep the grill clean while I run after sticky fingers.
Tip: Prepare and chill packets before grilling.
Preparation time: 10 minutes | Cooking time: 12 minutes | Servings: 4
18) Campfire skillet hash brown potatoes
Ingredients
Method
- Heat butter or oil in a 10-12 inch cast-iron skillet over medium heat or hot coals, melting butter if used.
- Cook onion and pepper until soft, about 4 to 5 minutes; push aside.
- Add hashbrowns in an even layer and press down. Brown without stirring for 6-8 minutes.
- Flip sections if needed, or stir and flatten again. Season with paprika, garlic powder, salt, and pepper. Cook another 5–7 minutes.
- If using eggs, make four wells and crack an egg into each. Cover with foil or a lid; cook 4–6 minutes until eggs are set.
- Sprinkle with parsley; serve from the skillet.
I prepare this when the grill becomes busy or when the kids desire a crunchy snack. It’s a skillet of hashbrowns, onions, and peppers that I cook over a campfire or grill in a grill pan. It’s hearty and filling, which makes it convenient to keep an eye on while we take s’mores breaks.
Tip: For best results use thawed potatoes to brown instead of steaming them.
19) Sweet-and-spicy watermelon salad
Ingredients
Method
- In a large bowl, mix together watermelon, cucumber, mint, and red onion.
- Whisk together lime juice, honey, chili flakes, and salt until the honey dissolves.
- Drizzle dressing over salad; toss gently.
- Chill 10 minutes before serving.
I throw this in when the grill is loud, and someone forgets to bring a side. It’s fresh, has some brightness, and a little kick to awaken tired picnic food.
Make in advance and keep refrigerated; add mint at the last moment to keep it bright.
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