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10 Healthy Grilling Recipes to Try This Summer

Fire up the grill, and you can prepare nearly any ingredient in the kitchen. Vegetables go from light and crisp to sweet and succulent, and even fruit like peaches become extra-delicious once grilled because the heat caramelizes the natural sugar.

The prime target for the grill, however, is a big slab of meat. Beef, chicken, pork, and more will become tender and juicy with nothing more than a little time on those searing hot racks.

The exact grilling method you use will depend on the equipment you have, the result you’re after, and of course the cut of meat you’re cooking.

You might think it all boils down to charcoal or gas, and you wouldn’t be wrong – except for the fact you don’t need an outdoor set-up to enjoy these grilling recipes. If you’re stuck indoors, take advantage of your oven’s broiler or heat up a cast iron grill pan to get a similar char.

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Grilled Steak Stuffed with Mango, Basil & Sticky Rice

Serves 6

Steak hardly needs seasoning to become mouthwatering, but when you want to try something new on the grill, chances are you think of a rub or marinade. Instead, try stuffing steak with other delicious ingredients.

You can go for bell peppers and cheese, or you can think outside the box with an Asian-inspired stuffing like this one. Coconuts sticky rice is wrapped in basil and fresh mango and then encased in juicy, medium-rare beef.

Nutrition Facts (Per Serving)



35 g


13 g


44 g



1/2 cup extra-virgin olive oil

1/2 cup rice wine vinegar (or red wine vinegar)

1/3 cup soy sauce

2 cloves garlic, minced

1 Tbsp. salt

2 tsp. black pepper

1 1/2 lb. flank steak

2 cups sticky rice, cooked

1 can (16 oz.) coconut milk

12 fresh basil leaves

1/2 mango, cut into long thin slices

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Grilled Tandoori Chicken

Serves 12

Don’t have a good Indian restaurant in your area? Curry can take some expertise with layering spices to make from scratch, but you can easily replicate the flavors of Tandoori specialties using a simple spice rub.

Although this recipe for grilling chicken isn’t quite like the traditional dish because that relies on a clay oven (called tandoori), with a little mango chutney you’ll have a near-authentic Indian dinner.

Nutrition Facts (Per Serving)



36 g


4 g


24 g



12 oz. plain yogurt

2 tsp. salt

1 tsp. freshly ground black pepper

1/2 tsp. ground cloves

2 Tbsp. freshly grated ginger

3 cloves garlic, minced

4 tsp. paprika

2 tsp. ground cumin

2 tsp. ground cinnamon

2 tsp. ground coriander

16 skinless chicken thighs

2 Tbsp. extra-virgin olive oil

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Grilled Salmon Kebabs with Dill Yogurt Sauce

Serves 6

By mixing veggies and meat, kebabs are a simple way to balance your diet. And they’re easy to prep, assemble, and grill too.

The most common meats for kebabs are beef, pork, and chicken. Yet you shouldn’t miss out on seafood skewers like these with salmon. A cool, creamy dill sauce finishes them off with a hint of nutrition from the Greek yogurt.

Nutrition Facts (Per Serving)



43 g


11 g


21 g



Salmon Kebabs:

2 lbs. fresh salmon filet, cut into 1” cubes

1 zucchini, sliced into 1/2” rounds

1 red bell pepper, cut into 1” cubes

1/2 red onion, sliced into 1” cubes

2 lemons, thinly sliced

3 Tbsp. extra-virgin olive oil

1 Tbsp. pure honey

2 Tbsp. lemon juice

1 Tbsp. dried oregano

1 Tbsp. dried basil

Pinch of crushed red pepper flakes

Salt and freshly ground black pepper to taste

Yogurt Sauce:

1 cup low-fat Greek yogurt

2 garlic cloves, minced

2 Tbsp. lemon juice

1 tsp. Dijon mustard

1 tsp. raw honey

Fresh dill

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Grilled Asian BBQ Ribs

Serves 12

Grilling is a great way to prepare food in a hurry, but you can also use it to cook meat low and slow.

Since they have fat that needs to be cooked right so as to not stay chewy, grilling ribs is a perfect way to prep them. These pork ribs have a savory Asian marinade, plus a tasty basting glaze made of soy sauce and honey.

Nutrition Facts (Per Serving)



46 g


8 g


32 g



6 lbs. pork spare ribs (2 St. Louis style slabs)

1/2 cup hoisin sauce

1/2 cup oyster sauce

1/2 cup + 3 Tbsp. soy sauce

4 Tbsp. minced garlic

1/2 tsp. cayenne pepper (or more to taste)

1 tsp. pure honey

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Grilled Shrimp Vietnamese Spring Rolls

Serves 10

It’s possible to prepare shrimp for spring rolls in a number of ways: sautéed, boiled, or even made using the citrus ceviche method. The best flavor can be had, though, by tossing those shrimp on the barbie.

Before getting skewered and seared, the shrimp are chilled in a simple lime marinade. Be sure to eat the spring rolls the day they’re assembled, but the shrimp can be conveniently cooked and promptly refrigerated a couple days before when you’ve already fired up the grill for steaks or burgers.

Nutrition Facts (Per Serving)



14 g


28 g


4 g



Shrimp Spring Rolls:

1 lb. uncooked shrimp

1 Tbsp. extra-virgin olive oil

Juice and zest of 1 lime

Kosher salt and freshly ground black pepper to taste

10 rice paper wrappers, 8” round

6 oz. rice noodles, softened in hot water and drained

1 red bell pepper, cut into thin strips

2 carrots, peeled, halved, and thinly sliced

1 cucumber, peeled, halved, and thinly sliced

2 cups spring green lettuce mix

1/2 cup fresh cilantro

1/2 cup fresh Thai basil

1/2 cup fresh mint

Peanut Sauce:

2 Tbsp. creamy peanut butter

1/4 cup hoisin sauce

1 clove garlic, minced

1 Tbsp. water

1 tsp. sugar

1/4 tsp. crushed red pepper

Nuac Cham Dipping Sauce:

1/4 cup rice wine vinegar

1/4 cup fish sauce

Juice of 4 limes

1 clove garlic, minced

2 Tbsp. grated carrot

2 Tbsp. sugar

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Honey-Lime Grilled Pork Chops with Peaches

Serves 6

Pork chops can get a bad rap for being dry, but when you cook them on the grill and serve them up with juicy peaches, that’ll never be a problem.

Although the recipe calls for boneless pork chops, cooking them with the bone in can also be a way to coax the chops to be tender and moist. A hint of curry, paprika, honey, and lime juice also ensures these grilled pork chops taste amazing.

Nutrition Facts (Per Serving)



22 g


11 g


6 g



1 Tbsp. canola oil

1/2 tsp. curry powder

1/2 tsp. paprika

1/4 tsp. salt

4 boneless pork chops, 1/2” thick

1 Tbsp. lime juice

1 tsp. honey

4 peaches, halved and pitted

1 Tbsp. fresh cilantro, chopped

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Grilled Vegetable Stack with Lemon Hummus

Serves 6

If you think grilled veggies can only be good for a side dish, then you need to try this creative entrée that combines the best of the farmers’ market. It’s gluten-free, vegan, and packed with vitamins – but that’s not even the main reason to make it.

The Portobello mushrooms, eggplant, squash, bell peppers, and more are marinated in balsamic vinegar and finished with homemade hummus for addictive flavor. You can use your favorite store-bought hummus instead, but if you follow this recipe, you’ll have about half leftover for a snack or falafel night.

Nutrition Facts (Per Serving)



13 g


42 g


23 g



Grilled Vegetables:

1 large red onion, peeled and cut into 6 thick slices

2 large red bell peppers, cored and cut crosswise into 3 slices each

2 large yellow bell peppers, cored and cut crosswise into 3 slices each

1 large zucchini, halved and cut lengthwise into 6 slices

1 medium-large eggplant, trimmed and cut into 6 slices

6 large Portobello mushrooms caps, stems and gills removed

1/2 cup extra-virgin olive oil

3 Tbsp. balsamic vinegar

3 cloves fresh garlic, minced

1 tsp. dried thyme

1 tsp. dried dill

1 tsp. dried parsley

Sea salt and freshly ground black pepper to taste

Fresh chives, chopped (for garnish)

Homemade Lemon Hummus:

1 can (14 oz.) chickpeas, chilled and drained with liquid reserved

Juice and zest of 1 large lemon

2 Tbsp. sesame tahini (or almond butter)

1 clove garlic, crushed

Pinch of sea salt

4 Tbsp. extra-virgin olive oil

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Apple Bison Burger with Sage-Jalapeno Pesto

Serves 4

Grilled hamburgers hardly require a recipe, but if you want to make gourmet burgers in your backyard, it helps to get some inspiration.

There is plenty to feed your imagination – and your body’s nutritional requirements – with this bison burger. The ground meat is mixed with half an apple per serving. And instead of ketchup or barbecue sauce, which often contain added sugar, this burger is topped with fresh herbs, garlic, and a kick of jalapeno.

Nutrition Facts (Per Serving)



34 g


39 g


26 g




2 lbs. lean ground bison

2 small apples, peeled

1 Tbsp. balsamic vinegar

2 tsp. Dijon mustard

1 Tbsp. fresh sage, minced

1 tsp. sea salt

Freshly ground black pepper to taste

4 whole-wheat burger buns

Sage Pesto:

1 jalapeno, seeded and roughly chopped

1 cup fresh sage, loosely packed

1 small clove garlic

1/4 cup extra-virgin olive oil

2 Tbsp. grated Parmesan

Salt and freshly ground black pepper to taste

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Vegetarian Chipotle-Lime Cauliflower “Steaks”

Serves 4

This is a clever, clean-eating way to offer a vegan / vegetarian option to serve alongside steak.

They won’t fool anybody into thinking they’re made of meat, but the grilled cauliflower tastes so good that it doesn’t need to camouflage itself as something else. And for such a low-calorie dish, they have enough substance to be the star of your dinner plate.

Nutrition Facts (Per Serving)



2 g


9 g


13 g



2 large heads cauliflower

1/4 cup extra-virgin olive oil

Juice and zest of 2 limes

2 cloves garlic, finely grated

1 tsp. honey (or agave syrup)

2 Tbsp. paprika

1 Tbsp. chipotle powder

1 tsp. salt

1/4 cup fresh cilantro, finely chopped

Lime wedges to serve

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Grilled Asparagus & Zucchini Salad with Lemon-Basil Vinaigrette

Serves 6

There’s nothing wrong with eating grilled asparagus on its own because, especially compared to the steamed veggie, it takes on a delicate sweetness and natural buttery texture. But it gets even better when tossed in a salad with grilled zucchini and this light vinaigrette.

To enjoy this salad at the peak of the season, it’s great for those first backyard barbecues or early summer picnics when the weather is just starting to get warm.

Nutrition Facts (Per Serving)



4 g


9 g


5 g



Grilled Vegetables:

1 bunch asparagus

3 medium zucchini

1 Tbsp. extra-virgin olive oil

Sea salt and freshly ground black pepper to taste

Salad Dressing:

Zest and juice of 1 lemon

1 Tbsp. extra-virgin olive oil

1 garlic clove, grated or minced

1/4 cup chopped fresh basil (or herb of choice)

3 scallions, green and white parts minced

1/4 tsp. red pepper flakes

Sea salt and freshly ground black pepper to taste

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