10 Healthy Grilling Recipes to Try This Summer

Grilling is one of the easiest ways to make healthy food taste better.

It brings out natural sweetness in vegetables, produces tender and delicious meat, and creates wonderful aromas and flavors that you can’t get with any other cooking method.

It also works with nearly any food. Chicken, beef, pork, seafood, vegetables, and even fruit can all be turned into simple, satisfying meals with the right seasoning and a little time over the “barbie,” as our Australian friends say.

If you don’t have an outdoor grill, you can still make these recipes work. Use a cast iron grill pan or your oven’s broiler to get a similar char indoors. But if you don’t currently have a grill, I can assure you–you won’t regret buying one this summer.

Vietnamese Grilled Chicken

Serves 4

Where most Asian barbecue focuses on fatty cuts or sugary glazes, this Vietnamese grilled chicken keeps things lighter with lean chicken breast and a punchy marinade.

Lime juice, soy sauce, fish sauce, brown sugar, garlic, ginger, cilantro, and chili flakes give the chicken a salty-sweet, tangy flavor without needing much oil. Grill it hot and fast, then serve it with rice, salad, or grilled vegetables.

Nutrition Facts (Per Serving)

Calories: 215

Protein: 36 grams

Carbs: 4 grams

Fat: 6 grams

Ingredients

For the chicken:

• 1½ pounds boneless, skinless chicken breasts
• 2 scallions, for garnish, optional

For the marinade:

• 2 tablespoons lime juice
• 1 tablespoon canola oil
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 teaspoons minced garlic
• 1 teaspoon fresh grated ginger
• ¼ teaspoon crushed red pepper flakes
• 2 tablespoons chopped fresh cilantro

Instructions

1. Trim any visible fat from the chicken breasts, then pound them to an even thickness.
2. In a large bowl or resealable bag, mix together the lime juice, canola oil, soy sauce, fish sauce, brown sugar, garlic, ginger, red pepper flakes, and cilantro.
3. Add the chicken and turn to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
4. Preheat the grill to medium-high heat and lightly oil the grates.
5. Remove the chicken from the marinade and let the excess drip off. Discard the marinade.
6. Grill the chicken for 4–6 minutes per side, or until the thickest part reaches 165°F.
7. Grill the scallions for 1–2 minutes, if using.
8. Let the chicken rest for 5 minutes, then garnish with scallions and serve.

Honey-Lime Grilled Pork Chops with Peaches

Serves 4

Pork chops can dry out quickly on the grill, but a quick spice rub and a little care with cooking time make a big difference.

This version pairs grilled pork chops with peaches, then finishes them with honey, lime juice, curry powder, and smoked paprika. The peaches add sweetness and juiciness, while the seasoning keeps the dish bright and savory.

Nutrition Facts (Per Serving)

Calories: 250

Protein: 25 grams

Carbs: 16 grams

Fat: 10 grams

Ingredients

• 1 tablespoon canola oil
• ½ teaspoon curry powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• 4 boneless pork chops, ½-inch thick
• 1 tablespoon lime juice
• 1 teaspoon honey
• 4 peaches, halved and pitted
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat the grill to medium-high heat and lightly oil the grates.
2. In a small bowl, stir together the canola oil, curry powder, smoked paprika, and salt.
3. Pat the pork chops dry with paper towels, then rub the spice mixture evenly over both sides.
4. In another small bowl, stir together the lime juice and honey.
5. Grill the pork chops for 3–4 minutes per side, or until they’re browned outside and reach 145°F in the thickest part.
6. During the last minute of cooking, brush the pork chops with the lime-honey mixture.
7. Place the peach halves cut-side down on the grill and cook for 2–3 minutes, or until grill marks form and the peaches soften slightly.
8. Let the pork chops rest for 5 minutes, then serve with the grilled peaches and chopped parsley.

Grilled Steak Stuffed with Mango, Basil & Sticky Rice

Serves 6

Steak doesn’t need much help to taste good on the grill, but stuffing it is a simple way to make it more interesting than the usual rub or marinade.

This version uses a Thai-inspired filling made with coconut sticky rice, fresh basil, and mango. Roll it inside flank steak, grill until the beef is browned outside and medium-rare inside, then slice it into pinwheels to serve.

Nutrition Facts (Per Serving)

Calories: 325

Protein: 29 grams

Carbs: 20 grams

Fat: 12 grams

Ingredients

• 2 tablespoons extra-virgin olive oil
• ½ cup rice vinegar
• ⅓ cup low-sodium soy sauce
• 3 cloves garlic, minced
• 1 tablespoon salt
• 2 teaspoons black pepper
• 1½ pounds flank steak, trimmed of visible fat
• 2 cups cooked sticky rice
• 1 cup low-fat coconut milk
• 12 fresh basil leaves
• ½ mango, cut into long thin slices

Instructions

1. In a small bowl, mix together the olive oil, rice vinegar, soy sauce, garlic, salt, and black pepper.
2. Place the flank steak on a cutting board, trim any large pieces of visible fat or silver skin, and pound it to about 1/2-inch thickness.
3. Place the steak in a large resealable bag, pour the marinade over the top, and refrigerate for 1–3 hours.
4. Add the cooked sticky rice and low-fat coconut milk to a small saucepan over medium heat. Cook for about 5 minutes, stirring often, until the rice absorbs the coconut milk. Remove from the heat and let cool.
5. Remove the steak from the marinade, pat it dry, and let it sit at room temperature while you heat the grill to medium.
6. Lay the steak flat, then arrange the basil leaves over the top, leaving about a 1-inch border around the edges. Add the mango slices, then spread a thin layer of coconut sticky rice over the mango.
7. Roll the steak tightly, then tie it closed with kitchen twine.
8. Grill for 5–7 minutes per side, or until the steak reaches your preferred doneness.
9. Let the steak rest for 5–10 minutes, then remove the twine, slice, and serve.

Grilled Tandoori Chicken

Serves 6

Tandoori chicken is traditionally cooked in a clay oven called a tandoor, but you can get similar flavors on a regular grill.

This version uses Greek yogurt, lemon juice, garlic, and warm spices to tenderize and season the chicken before it hits the grates. Serve it with mango chutney, rice, or grilled vegetables for an easy Indian-inspired dinner.

Nutrition Facts (Per Serving)

Calories: 242

Protein: 33 grams

Carbs: 4 grams

Fat: 10 grams

Ingredients

• 2 pounds boneless, skinless chicken thighs, left whole or cut into 1½-inch cubes for skewers
• ½ cup plain Greek yogurt
• 6 cloves garlic, finely minced
• 2 tablespoons lemon juice
• 1 tablespoon avocado oil
• 2 teaspoons kosher salt
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons sweet paprika
• 1½ teaspoons ground turmeric
• ½ teaspoon cayenne
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon ground cardamom

Instructions

1. Add the Greek yogurt, garlic, lemon juice, avocado oil, salt, cumin, coriander, paprika, turmeric, cayenne, ginger, cloves, and cardamom to a large bowl and stir until smooth.
2. Add the chicken and toss until every piece is coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 24 hours for stronger flavor.
3. If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling.
4. Preheat the grill to medium-high heat and lightly oil the grates.
5. Thread the chicken onto skewers if using cubed chicken. If you’re using whole thighs, leave them as they are.
6. Grill the chicken for 4–5 minutes per side, turning only after the outside has browned and releases easily from the grill.
7. Move the chicken to a cooler part of the grill, cover, and cook until the thickest pieces cook through.
8. Let the chicken rest for 5 minutes before serving.

Grilled Salmon Kebabs with Dill Yogurt Sauce

Serves 6

Kebabs make it easy to grill protein and vegetables at the same time, and salmon works especially well because it cooks quickly and picks up flavor fast.

This version pairs salmon with zucchini, bell pepper, red onion, and lemon, then finishes everything with a cool dill-yogurt sauce. It’s fresh, filling, and easy to make on a weeknight.

Nutrition Facts (Per Serving)

Calories: 330

Protein: 33 grams

Carbs: 11 grams

Fat: 17 grams

Ingredients

For the salmon kebabs:

• 2 pounds fresh salmon fillet, cut into 1-inch cubes
• 1 zucchini, sliced into ½-inch rounds
• 1 red bell pepper, cut into 1-inch pieces
• ½ red onion, cut into 1-inch pieces
• 2 lemons, thinly sliced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon maple syrup
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• Pinch of crushed red pepper flakes
• Salt and freshly ground black pepper to taste

For the yogurt sauce:

• 1 cup nonfat Greek yogurt
• 2 garlic cloves, minced
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 2 tablespoons chopped fresh dill

Instructions

1. Preheat the grill to medium-high heat and lightly oil the grates.
2. In a large bowl, whisk together the olive oil, maple syrup, lemon juice, oregano, basil, red pepper flakes, salt, and black pepper.
3. Add the salmon, zucchini, bell pepper, red onion, and lemon slices to the bowl and gently toss until everything is coated.
4. Thread the salmon, vegetables, and lemon slices onto skewers, alternating ingredients as you go.
5. Grill the kebabs for 3–4 minutes per side, turning carefully until the salmon is cooked through and flakes easily with a fork.
6. While the kebabs cook stir together the Greek yogurt, garlic, lemon juice, Dijon mustard, maple syrup, and dill in a small bowl.
7. Serve the salmon kebabs with the dill yogurt sauce.

Vietnamese Grilled-Shrimp Spring Rolls

Serves 10

Spring rolls are usually filled with boiled shrimp, but grilling the shrimp gives them more flavor and a little char before they’re wrapped with noodles, vegetables, and fresh herbs.

The shrimp can be marinated and grilled ahead of time, but assemble the spring rolls the day you plan to eat them. Rice paper dries out quickly, so they’re best served fresh with peanut sauce and nuoc cham for dipping.

Nutrition Facts (Per Serving)

Calories: 205

Protein: 13 grams

Carbs: 27 grams

Fat: 4 grams

Ingredients

For the shrimp spring rolls:

• 1 pound uncooked shrimp
• 1 tablespoon extra-virgin olive oil
• Juice and zest of 1 lime
• Kosher salt and freshly ground black pepper to taste
• 10 rice paper wrappers, 8-inch round
• 4 ounces 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
• ½ cup fresh cilantro
• ½ cup fresh Thai basil
• ½ cup fresh mint

For the peanut sauce:

• 1 tablespoon creamy peanut butter
• ¼ cup hoisin sauce
• 2 garlic cloves, minced
• 1–2 tablespoons water
• 1 teaspoon brown sugar
• ¼ teaspoon crushed red pepper

For the nuoc cham dipping sauce:

• ¼ cup rice vinegar
• ¼ cup fish sauce
• Juice of 4 limes
• 2 garlic cloves, minced
• 2 tablespoons grated carrot
• 2 tablespoons brown sugar

Instructions

1. Add the shrimp, olive oil, lime juice, lime zest, salt, and black pepper to a bowl and toss to coat.
2. Cover and refrigerate the shrimp for 15–30 minutes.
3. Preheat the grill to medium-high heat. If you’re using wooden skewers, soak them in water for at least 30 minutes.
4. Thread the shrimp onto skewers and grill for 2–3 minutes per side, or until the shrimp are pink, lightly charred, and cooked through.
5. Remove the shrimp from the skewers and let them cool slightly.
6. To make the peanut sauce, stir together the peanut butter, hoisin sauce, garlic, water, brown sugar, and crushed red pepper in a small bowl. Add another splash of water if needed to thin it.
7. To make the nuoc cham, stir together the rice vinegar, fish sauce, lime juice, garlic, grated carrot, and brown sugar in a second small bowl.
8. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds, then place it on a clean cutting board.
9. Add a small amount of rice noodles, bell pepper, carrot, cucumber, lettuce, cilantro, Thai basil, mint, and grilled shrimp to the center of the wrapper.
10. Fold in the sides, then roll tightly from the bottom up. Repeat with the remaining wrappers and filling.
11. Serve the spring rolls with the peanut sauce and nuoc cham.

Grilled Vegetable Stack with Lemon Hummus (Vegan)

Serves 6

Grilled vegetables don’t have to be an afterthought. Stack portobello mushrooms, eggplant, zucchini, peppers, and onion, and you get a filling vegan entrée that’s hearty enough to stand on its own.

The vegetables are tossed with red wine vinegar, garlic, herbs, and olive oil before grilling, then layered with lemon hummus for creaminess and flavor. Store-bought hummus works too, but the homemade version keeps the dish brighter and fresher.

Nutrition Facts (Per Serving)

Calories: 200

Protein: 8 grams

Carbs: 28 grams

Fat: 9 grams

Ingredients

Instructions

1. Preheat the grill to medium-high heat and lightly oil the grates.
2. Add the olive oil, red wine vinegar, garlic, thyme, oregano, parsley, salt, and black pepper to a large bowl and whisk to combine.
3. Add the onion, bell peppers, zucchini, eggplant, and Portobello mushroom caps to the bowl and toss gently until the vegetables are coated.
4. Grill the vegetables for 3–5 minutes per side, or until they’re tender and lightly charred. Work in batches if needed so the grill isn’t overcrowded.
5. While the vegetables cook, add the chickpeas, lemon juice, lemon zest, tahini, garlic, sea salt, and olive oil to a food processor.
6. Blend until smooth, adding 1 Tbsp. of the reserved chickpea liquid at a time until the hummus reaches your preferred texture.
7. To assemble, place one Portobello mushroom cap on each plate, then layer with grilled eggplant, zucchini, bell pepper, onion, and a spoonful of lemon hummus.
8. Garnish with chopped chives and serve.

Grilled Apple Bison Burger with Sage-Jalapeño Pesto

Serves 4

Bison burgers are leaner than many beef burgers, but they can still be flavorful if you mix in the right ingredients.

This version adds grated apple for moisture and a little sweetness, then tops the burger with smoked gouda and a sage-jalapeño sauce. It’s still a backyard burger, just with more flavor than the usual ketchup-and-mustard version.

Nutrition Facts (Per Serving)

Calories: 370

Protein: 28 grams

Carbs: 25 grams

Fat: 18 grams

Ingredients

For the burgers:

• 1 pound lean ground bison (90/10)
• 1 small apple, peeled and grated
• 2 teaspoons balsamic vinegar
• 1 teaspoon whole-grain mustard
• 2 teaspoons fresh sage, minced
• ½ teaspoon sea salt
• Freshly ground black pepper to taste
• 1 ounce smoked gouda, thinly sliced
• 4 small whole wheat hamburger buns

For the sage-jalapeño pesto:

• 1 jalapeño, ribs and seeds removed, roughly chopped
• 1 cup fresh sage, loosely packed
• 2 garlic cloves, peeled
• 1½ tablespoons extra-virgin olive oil
• 1–2 tablespoons water or lemon juice, as needed
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat the grill to medium-high heat and lightly oil the grates.
2. Add the bison, grated apple, balsamic vinegar, mustard, sage, sea salt, and black pepper to a large bowl.
3. Mix gently with your hands until just combined. Don’t overwork the meat, or the burgers can turn tough.
4. Divide the mixture into 4 equal portions and shape them into patties slightly wider than the buns.
5. To make the pesto, add the jalapeño, sage, garlic, olive oil, salt, and black pepper to a food processor and pulse until finely chopped. Scrape down the sides as needed, then add water or lemon juice 1 Tbsp. at a time until the pesto is spoonable.
6. Grill the burgers for 3–4 minutes per side, or until browned outside and cooked to your preferred doneness.
7. Add the smoked gouda during the last minute of cooking and let it melt.
8. Let the burgers rest for 3–5 minutes.
9. Serve on whole wheat buns with a spoonful of sage-jalapeño pesto.

Grilled Chipotle-Lime Cauliflower “Steaks” (Vegetarian)

Serves 4

This is a smart way to give vegetarians something more interesting than a side salad at a summer cookout.

The cauliflower is cut into thick “steaks,” brushed with a smoky chipotle-lime sauce, and grilled until tender in the middle and charred around the edges. It’s light, flavorful, and substantial enough to serve as the main event.

Nutrition Facts (Per Serving)

Calories: 140

Protein: 6 grams

Carbs: 16 grams

Fat: 8 grams

Ingredients

• 2 large heads cauliflower
• 2 tablespoons extra-virgin olive oil
• Juice and zest of 2 limes
• 2 garlic cloves, finely grated
• 1 teaspoon honey
• 2 tablespoons smoked paprika
• 1 tablespoon chipotle powder
• 1 teaspoon salt
• ¼ cup fresh cilantro, finely chopped
• Lime wedges to serve

Instructions

1. Preheat the grill to medium-high heat and lightly oil the grates.
2. Trim the leaves from the cauliflower heads, then slice each head into thick steaks through the core. Save any loose florets for another recipe or grill them in a basket.
3. In a small bowl, whisk together the olive oil, lime juice, lime zest, garlic, honey, smoked paprika, chipotle powder, and salt.
4. Brush the chipotle-lime mixture over both sides of the cauliflower steaks.
5. Grill the cauliflower for 5–7 minutes per side, or until tender in the center and lightly charred outside.
6. Transfer the cauliflower steaks to a platter, sprinkle with cilantro, and serve with lime wedges.

Grilled Asparagus & Zucchini Salad with Lemon-Basil Vinaigrette (Vegan)

Serves 6

Grilled asparagus is good on its own, but it’s even better tossed with zucchini and a bright lemon-basil vinaigrette.

This salad is light, fresh, and easy to make when asparagus and zucchini are in season. Serve it warm off the grill or chilled for a summer cookout or picnic.

Nutrition Facts (Per Serving)

Calories: 82

Protein: 4 grams

Carbs: 9 grams

Fat: 5 grams

Ingredients

Instructions

1. Preheat the grill to medium-high heat and lightly oil the grates.
2. Trim the woody ends from the asparagus. Slice the zucchini lengthwise into long strips or thick rounds.
3. Add the asparagus and zucchini to a large bowl, drizzle with olive oil, and season with salt and black pepper.
4. Grill the vegetables for 2–4 minutes per side, or until lightly charred and tender-crisp.
5. Transfer the grilled vegetables to a cutting board. Cut the asparagus into shorter pieces and roughly chop or slice the zucchini.
6. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, garlic, basil, scallions, red pepper flakes, salt, and black pepper.
7. Add the grilled vegetables to a serving bowl, pour the vinaigrette over the top, and toss gently to coat, then serve.