Fast-and-Easy Grilling Recipes

Garlic, garam masala and fresh ginger season the chicken in this Indian-inspired recipe from The Spice House shop in Milwaukee. The refreshing yogurt-based sauce is similar to traditional cucumber raita. 

We liked the hoppy bitterness of a pale ale for these simmered brats, but you can use a more mild lager.

It's all about the relish. Use a mix of colored peppers for this almost-fruity condiment that is equally good with fish, chicken and pork.

An easy brine makes for practically guaranteed juiciness in these thick grilled pork chops. The recipe comes from Kansas City chef Colby Garrelts, who likes to throw fruit like peaches on the grill, too.

Our steak's peppery rub and a topping of juicy tomatoes make a colorful and flavorful main dish. Serve with a baked sweet potato or our Grilled Sweet Potato Wedges.

At Angry Trout Cafe in Grand Marais, Minnesota, this grilled fish is often served as a salad, atop a "whatever is colorful and seasonal" mix of lettuce, veggies and fruits. (For the full effect, make the restaurant's Maple-Mustard Dressing, too.) But the fish is equally tasty as a stand-alone main.

Horseradish mustard adds a kick to grilled burgers, while barbecue sauce and white Cheddar cheese create a flavorful topping combo.

This classic Argentinian sauce with fresh parsley and cilantro is made for spooning over grilled meats (especially steak), but we also love it with scrambled eggs or roasted potatoes. The recipe comes from chef Michael Ollier of Certified Angus Beef in Wooster, Ohio.

Fresh fruit and bottled barbecue sauce lend sassy sweetness to low-cal, vitamin-rich grilled fish tacos.

Joann Gough-Stallbaumer of Topeka uses Kansas top sirloin steak and a horseradish-mayo dipping sauce in her recipe, one of the finalists at Midwest Living's first Best of the Midwest cook-off.

All you need is a steak, a three-ingredient marinade, a few veggies and tortillas heated right on the grill. Boom. 

Grilling brings out the sweetness in cherry tomatoes, which pair beautifully with the smoky flavor of planked salmon. Brown rice or quinoa round out a healthy dinner.

Bring along extra toppers inspired by pizza-parlor classics: thinly sliced sweet peppers and onion, spinach, sautéed mushrooms, jarred banana peppers or sliced olives.

Lean and tender steaks crown a bright, lemony salad made with asparagus, peas and couscous. The recipe comes from chef Michael Ollier, of Certified Angus Beef in Wooster, Ohio. He calls for generous 8-ounce steaks; for budget or dietary reasons, you may want to use a more modest 4-ounce steak. Just reduce the grilling time accordingly.

Cider-molasses marinade perks up slices of grilled pork loin in this sizable sandwich.

Although it sounds like it would be burn-your-mouth-hot, the five-spice powder in this fall comfort food is actually a mild blend that commonly consists of star anise, anise seed, cloves, cinnamon and ginger.

This flaky white fish looks like a gourmet dish when served over a bed of couscous and dressed with mesclun (a mix of salad greens) and colorful radish slivers.

After searing a burger on cast iron (and tasting the crust that develops), you may never grill burgers outside again. We topped ours with herby veggies and feta cheese.

Move over, burgers! There's a new sandwich in town. Rosemary and oregano season a rustic, open-face pileup that's ready in just 35 minutes.

Simple and perfect are the only way to describe this fabulous salad from chef Michael Ollier of Certified Angus Beef in Wooster, Ohio. The steak, blue cheese and garden-fresh veggies meld beautifully with the honey-sweetened balsamic dressing.

Although this recipe takes very little hands-on cooking time, be sure to allow an hour to marinate the salmon so it absorbs all the flavors of the sweet-and-salty marinade.

This simple, flavorful recipe comes from reader Doug Heiken of Grand Rapids, Minnesota. It's a quick, easy recipe to throw together if you have a vegetarian at a cookout.

A wrapping of bacon gives special flair to this beer-soaked brat. A quick stop on the grill crisps the bacon and browns the brat.

One-pan cooking, summer-style: As the vegetables and brats finish grilling, nestle them in a pan of seasoned sauerkraut.

A lively ginger marinade flavors chicken pieces on their way to the grill. The recipe is a backyard favorite from Linda Taylor of West Des Moines.

Garlic and fennel flavor this dish with northern Minnesota heritage.

A mixture of fresh basil, pistachios, lime juice, garlic and butter tops easy grilled salmon. Store leftover pistachio-basil butter in your refrigerator for up to a week; toss with hot pasta or spread on toasted French bread.

A mix of paprika, brown sugar, onion salt, garlic powder, ginger, cinnamon, cumin, dry mustard and pepper creates a pork chop rub that's sweet and a little spicy. The recipe was inspired by Paul Bernhard of Bancroft, Iowa, known on RAGBRAI as Mr. Pork Chop.

Basil and lime juice flavor the fruity salsa on this ready-in-minutes, low-cal grilled sausage sandwich.

This easy sauce spices up hot dogs, sandwiches or any grilled meat.

Serve this grilled steak-and-corn-on-the-cob duo with your favorite warm or cold potato salad.

This sweet-and-savory recipe features a Circle B Ranch product called Marina's Cranberry Chutney. Buy it at circlebranchork.com or just substitute another chutney.

Combine cubes of lamb, cantaloupe and honeydew for this Mediterranean-inspired kabob recipe. Serve with yogurt seasoned with lime peel and tarragon.