21 BBQ Recipes That Made a Tuesday Night Feel Like a Weekend Worth Celebrating

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A hot grill can change the mood of an ordinary weeknight before the first plate reaches the table. These 21 BBQ recipes cover ribs, steaks, burgers, chicken, wings, skewers, grilled fruit, vegetables, corn, and a warm potato salad. Several cook in 20 to 30 minutes, while the ribs and whole chicken bring the slower backyard pace usually saved for Saturday. Use the collection when Tuesday needs charred edges, bold sauces, and enough variety to feel like a small weekend celebration.

Grilled Teriyaki Mango Skewers

Caramelized fruit makes Grilled Teriyaki Mango Skewers a colorful meatless option with red onion, zucchini, orange pepper, and red pepper. Three honey mangos make four servings in 40 minutes with a homemade sauce of soy sauce, maple syrup, rice vinegar, cornstarch, and water. The threaded pieces grill for six to 10 minutes per side after being brushed with sauce. Serve them over rice or quinoa and keep extra teriyaki nearby for spooning over the plate.
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Grilled Bruschetta Chicken

Tomato topping gives Grilled Bruschetta Chicken a fresh finish with basil, shallot, garlic, sun-dried tomatoes, mozzarella, Parmesan, and balsamic syrup. Four chicken breasts make four servings in 25 minutes, plus four to six hours for marinating. The chicken sears over high heat for two to three minutes per side before finishing over medium heat. Add mozzarella while the meat rests, then spoon the bruschetta mixture over each portion shortly before serving.
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Grilled Ribs on a Charcoal Grill

Charcoal smoke gives Grilled Ribs on a Charcoal Grill caramelized edges beneath a brown sugar, smoked paprika, garlic, salt, and pepper rub. One rack makes four servings in 1 hour 40 minutes. The ribs cook bone-side down over indirect heat for 1 hour 10 minutes to 1 hour 30 minutes before finishing over direct heat. Brush on barbecue sauce only during the final three minutes, then rest the rack and slice between the bones.
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Grilled Chicken Wings

Two-zone heat keeps Grilled Chicken Wings cooking steadily before the skin finishes over the hotter side of the grill. Two pounds of wings make six servings in 50 minutes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. The wings cook for 20 minutes over indirect heat, then another 10 to 15 minutes after flipping. Move them to direct heat for three to five minutes and serve immediately with barbecue sauce, ranch, or blue cheese.
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Sweet & Spicy Grilled Harissa-Honey Chicken Skewers

Harissa gives Sweet & Spicy Grilled Harissa-Honey Chicken Skewers heat balanced by honey, lemon juice, and softened red onion. Two pounds of boneless chicken thighs make four servings in 50 minutes, including 30 minutes of marinating. The long chicken strips are threaded onto four to six skewers and grilled for six to eight minutes while being turned. Rest them briefly and serve with the cooked onions, couscous, salad, or grilled vegetables.
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Grilled Steaks with Cowboy Butter

Compound butter melts across Grilled Steaks with Cowboy Butter with garlic, parsley, chives, smoked paprika, chipotle powder, Dijon, and black pepper. Four steaks make four servings in 52 minutes. The butter is shaped into a cylinder and chilled while the meat comes closer to room temperature and the grill preheats. Cook the steaks to the preferred doneness, rest them for five to 10 minutes, and place one butter slice over each serving.
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Grilled Peach Salad with Tomatoes

Juicy stone fruit makes Grilled Peach Salad with Tomatoes a bright side with cherry tomatoes, snap peas, mint, parsley, feta, and pickled red onion. Two to three peaches make six servings in 20 minutes. The fruit grills for about four minutes on the first side and two to three minutes after flipping before joining the vegetables and white balsamic dressing. Assemble it shortly before serving beside steak, chicken, burgers, or ribs.
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Grilled California Chicken Burger

Smoked ham and grilled avocado stack, Grilled California Chicken Burger with pepper Jack, tomato, lettuce, and chipotle spread. Two chicken breasts are split into four cutlets, making four servings in 35 minutes. The avocado grills for three to five minutes per side, the ham cooks for one minute per side, and the chicken cooks for five to six minutes per side. Toast the buns briefly and assemble the burgers while the cheese and chicken are warm.
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Grilled Radishes w/ Jalapeño Dipping Sauce

Buttered vegetables turn Grilled Radishes w/ Jalapeño Dipping Sauce into a quick side with lime, honey, cilantro, garlic, sour cream, mayonnaise, and fresh jalapeño. Twenty halved radishes make four servings in 20 minutes. The radishes grill cut-side down for about five minutes and are flipped once until lightly charred and tender. Serve them warm beside the chilled dip, and prepare the sauce ahead when dinner needs a faster start.
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Grilled Whole Chicken

Whole-bird cooking makes Grilled Whole Chicken a centerpiece with smoked paprika, garlic powder, onion powder, thyme, and optional barbecue glaze. One chicken weighing two and a half to three and a half pounds makes six servings in one hour. The bird cooks breast-side down over indirect heat for 25 to 30 minutes, then breast-side up for another 20 to 25 minutes. Crisp it over direct heat, rest for 10 minutes, and carve for the table.
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Grilled Mediterranean Lamb Chops

Pine nut gremolata gives Grilled Mediterranean Lamb Chops a fresh topping with olives, parsley, capers, lemon zest, and olive oil. Two pounds of lamb loin chops make four servings in 25 minutes after at least 20 minutes in a parsley, oregano, shallot, garlic, vinegar, and honey marinade. The chops sear for three to four minutes per side and finish near 140°F. Rest them briefly before adding the gremolata and serving with potatoes, couscous, or pita.
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Grilled Chicken Wings with Buffalo Sauce

Buffalo sauce coats Grilled Chicken Wings with Buffalo Sauce after the meat cooks over a grill heated to about 400°F. One and a half pounds of wings make four servings in 20 minutes. Frank’s RedHot, butter, vinegar, Worcestershire sauce, cayenne, and garlic powder simmer together before coating the grilled chicken. Cook the wings for two to three minutes per side, toss them in sauce, and add celery, carrots, ranch, or blue cheese.
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Grilled Steak and Veggie Skewers

Sirloin cubes give Grilled Steak and Veggie Skewers a substantial center between folded zucchini ribbons and cherry tomatoes. One and a half pounds of beef make about 12 skewers and six servings in 2 hours 30 minutes. The steak marinates with soy sauce, Worcestershire sauce, Dijon, garlic, sugar, paprika, and oil before being threaded. Grill the skewers for three minutes per side, rest them briefly, and serve with rice, flatbread, or dipping sauce.
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Grilled Mango-Chipotle Chicken Wings

Mango glaze balances Grilled Mango-Chipotle Chicken Wings with brown sugar, chipotle powder, smoked paprika, mustard powder, and apple cider. Two pounds of wings make six servings in 40 minutes, plus one to two hours for marinating. The mango halves grill for three to four minutes per side, while the wings cook for about 20 to 25 minutes. Blend the fruit into sauce and spoon it over the chicken with extra on the side.
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Grilled Hanger Steaks with Chimichurri

Chimichurri finishes Grilled Hanger Steaks with Chimichurri after cumin, oregano, paprika, onion, garlic, and olive oil season the beef. Two pounds of hanger steak make four servings in 2 hours 20 minutes, including two hours of marinating. The steaks grill over high heat for three to four minutes per side until they reach about 125°F. Rest the meat for 10 minutes, slice across the grain, and spoon the herb sauce over the top.
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Grilled Chicken Drumsticks

Sticky barbecue glaze finishes Grilled Chicken Drumsticks after smoky seasoning and two-zone heat cooks the meat through. Two pounds of drumsticks make four servings in 50 minutes with paprika, garlic powder, onion powder, thyme, salt, and pepper. The chicken cooks over indirect heat for 25 to 35 minutes, then moves over direct heat for three to five minutes. Brush on the sauce during the final one to two minutes so the sugar sets without burning.
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Easy Grilled Beef Burgers

Barbecue sauce seasons Easy Grilled Beef Burgers along with salt, pepper, garlic powder, and onion powder. Twenty-four ounces of ground beef make eight burgers in 27 minutes. The patties cook over direct heat for three to four minutes per side, with cheese added during the final minute and buns toasted briefly. Add lettuce, tomato, onion, and pickles, then serve the burgers with fries, slaw, corn ribs, or baked beans.
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Grilled Dijon Rosemary Chicken Thighs

Mustard glaze gives Grilled Dijon Rosemary Chicken Thighs tang, fresh rosemary, lemon, and a light honey finish. One pound of boneless thighs makes four servings in 25 minutes. The chicken grills for about four minutes on the first side and six minutes on the second before moving to indirect heat. Brush on the glaze near the end, cook for two more minutes, and rest the thighs for five minutes before serving.
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Grilled Asparagus and Potato Salad

Grilled vegetables make Grilled Asparagus and Potato Salad a substantial side with baby potatoes, red pepper, red onion, chives, parsley, and creamy mustard dressing. One pound each of potatoes and asparagus make six servings in 30 minutes. The potatoes are parboiled for four to five minutes before all the vegetables are grilled for another five to 10 minutes. Toss everything while warm, then serve immediately or chill it for later.
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Grilled Lime-Garlic Chicken Breasts

Cilantro marinade brings Grilled Lime-Garlic Chicken Breasts lime, jalapeño, cumin, olive oil, and plenty of fresh garlic. Four boneless breasts make four servings in 1 hour 25 minutes, including one hour of marinating. The chicken grills over medium-high heat for five to six minutes per side until it reaches 165°F. Let the pieces rest before slicing, then use them for plates, wraps, tacos, salads, or grain bowls.
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Grilled Elote Corn Ribs

Curved corn wedges turn Grilled Elote Corn Ribs into a hands-on side with sour cream, mayonnaise, cumin, chipotle, lime, Cotija, and cilantro. Four ears of corn make four servings in 20 minutes. The ribs grill for two to three minutes per side before being coated with the creamy sauce and cheese. Serve them hot or at room temperature, and keep the sauce separate until the corn comes off the grill.
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