You’re about to transform your summer BBQs with these 19 flavorful grill basket recipes. From quick, veggie-packed dinners to seasonal favorites that sizzle, we’ve gathered easy, delicious ideas to make your outdoor cooking a breeze. Get ready to fire up the grill and discover your new go-to dishes—let’s dive into these tasty, no-fuss creations perfect for any backyard gathering!
Garlic Butter Shrimp Grill Basket
Let’s master a simple yet impressive grilled seafood dish that’s perfect for summer gatherings. This garlic butter shrimp grill basket combines smoky char with rich, aromatic flavors in just minutes, making it an accessible entry point for grilling novices while delivering restaurant-quality results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 1½ pounds large wild-caught shrimp, peeled and deveined
– 6 tablespoons unsalted European-style butter, divided
– 8 garlic cloves, finely minced
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon smoked paprika
– ½ teaspoon kosher salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons finely chopped fresh flat-leaf parsley
Instructions
1. Preheat a gas or charcoal grill to 400°F, establishing two heat zones: direct high heat and indirect medium heat.
2. Pat the shrimp completely dry with paper towels to ensure proper searing.
3. In a small saucepan, melt 4 tablespoons of butter over low heat.
4. Add the minced garlic to the melted butter and sauté for 2 minutes until fragrant but not browned.
5. Remove the saucepan from heat and stir in the lemon juice, smoked paprika, kosher salt, and black pepper.
6. Place the shrimp in a single layer in a perforated grill basket.
7. Brush half of the garlic butter mixture evenly over the shrimp.
8. Place the grill basket over direct high heat and cook for 3 minutes.
9. Flip the shrimp using tongs and brush with the remaining garlic butter mixture.
10. Move the grill basket to indirect medium heat and cook for 2–3 more minutes until the shrimp are opaque and firm with light grill marks.
11. Remove the grill basket from the heat and immediately top the shrimp with the remaining 2 tablespoons of butter and chopped parsley.
12. Gently toss the shrimp in the basket to coat evenly with the melted butter and herbs.
Each bite delivers a satisfying contrast between the shrimp’s tender, juicy interior and its lightly charred exterior, all enveloped in a deeply savory garlic-infused butter. For a creative presentation, serve directly from the grill basket atop a bed of lemon-herb couscous or alongside grilled artisan bread to soak up the flavorful butter sauce.
Lemon Herb Chicken and Veggie Grill Basket
Summer evenings call for effortless, flavorful meals that bring everyone together without keeping you in the kitchen for hours. This Lemon Herb Chicken and Veggie Grill Basket is precisely that—a vibrant, one-pan solution where everything cooks together, infusing each other with bright, herby notes and a satisfying char.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ pounds boneless, skinless chicken thighs, trimmed of excess fat
– ¼ cup extra-virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 4 garlic cloves, minced
– 2 tablespoons finely chopped fresh rosemary
– 2 tablespoons finely chopped fresh thyme
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 large red bell pepper, seeded and cut into 1-inch pieces
– 1 large yellow bell pepper, seeded and cut into 1-inch pieces
– 1 medium red onion, cut into 1-inch wedges
– 1 pound baby Yukon Gold potatoes, halved
Instructions
1. In a large mixing bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, minced garlic cloves, finely chopped fresh rosemary, finely chopped fresh thyme, kosher salt, and freshly cracked black pepper to create the marinade.
2. Place the boneless, skinless chicken thighs into the bowl with the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for a minimum of 30 minutes to allow the flavors to penetrate.
3. While the chicken marinates, prepare the vegetables: cut the seeded red and yellow bell peppers into 1-inch pieces, cut the red onion into 1-inch wedges, and halve the baby Yukon Gold potatoes.
4. Preheat your grill to medium-high heat, aiming for a consistent temperature of 400°F. Tip: For even cooking and to prevent sticking, lightly oil the grill grates using a paper towel dipped in a neutral, high-heat oil.
5. Thread the marinated chicken thighs and all prepared vegetables onto metal skewers or arrange them in a single layer in a grill basket. Tip: If using skewers, keep ingredients of similar density together—chicken on its own skewers, potatoes on theirs—to ensure uniform doneness.
6. Place the loaded skewers or basket onto the preheated grill. Cook for 10 minutes, then carefully flip everything using tongs.
7. Continue grilling for another 8-10 minutes. The chicken is done when its internal temperature reaches 165°F on an instant-read thermometer, and the vegetables should be tender with visible grill marks. Tip: Let the chicken rest for 5 minutes off the heat before serving to allow the juices to redistribute, resulting in a more succulent bite.
8. Carefully remove everything from the grill. Serve immediately.
Each bite offers a delightful contrast: the chicken remains incredibly juicy and infused with citrus and herbs, while the vegetables achieve a perfect balance of tender interior and lightly caramelized, smoky edges. Enjoy this grill basket directly from the skewers for a fun, hands-on meal, or slide everything onto a large platter and garnish with additional fresh herbs and a final drizzle of high-quality olive oil for an elegant presentation.
Spicy Cajun Sausage and Potato Grill Basket
Let’s create a vibrant, one-pan meal that’s perfect for feeding a crowd with minimal cleanup. This Spicy Cajun Sausage and Potato Grill Basket delivers bold, smoky flavors and satisfying textures with a straightforward, methodical approach ideal for beginners. We’ll walk through each step to ensure your ingredients are perfectly cooked and seasoned.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds baby Yukon Gold potatoes, halved
– 1 pound andouille sausage, sliced into 1/2-inch rounds
– 1 large yellow onion, cut into 1-inch wedges
– 1 large red bell pepper, seeded and cut into 1-inch strips
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons Cajun seasoning blend
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup finely chopped fresh parsley
– 2 tablespoons unsalted butter, melted
Instructions
1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large mixing bowl, combine the halved baby Yukon Gold potatoes, sliced andouille sausage, yellow onion wedges, and red bell pepper strips.
3. Drizzle the extra-virgin olive oil over the mixture, then sprinkle with the Cajun seasoning blend, smoked paprika, and freshly ground black pepper.
4. Toss all ingredients thoroughly until evenly coated with the oil and spices, using your hands or a large spoon for best distribution.
5. Transfer the mixture to a grill basket, spreading it into a single layer to promote even cooking and browning.
6. Place the grill basket on the preheated grill, cover, and cook for 15 minutes, stirring halfway through to ensure all sides develop a char.
7. After 15 minutes, check the potatoes for tenderness by piercing with a fork; they should be easily pierced but not mushy.
8. Continue cooking for an additional 5-10 minutes if needed, until the sausage is browned and the vegetables are caramelized at the edges.
9. Remove the grill basket from the heat and immediately drizzle with the melted unsalted butter, tossing gently to coat.
10. Garnish with the finely chopped fresh parsley just before serving to preserve its vibrant color and fresh aroma.
Ultimately, this dish offers a delightful contrast of textures: the potatoes become creamy inside with a crisp exterior, while the sausage provides a juicy, spicy bite. Serve it directly from the basket for a rustic presentation, or pair it with a cool, creamy remoulade sauce to balance the heat, making it a versatile centerpiece for any outdoor gathering.
Honey Glazed Salmon Grill Basket
Begin by gathering your ingredients for this simple yet elegant grilled salmon dish that transforms a weeknight dinner into a special occasion with minimal effort. Building flavor through a sweet-and-savory glaze and the convenience of a grill basket ensures perfectly cooked fish every time, making it an ideal recipe for both beginners and seasoned cooks looking for a reliable, crowd-pleasing method.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 4 (6-ounce) skin-on wild-caught salmon fillets, patted dry
– 1/4 cup raw, unfiltered honey
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon Dijon mustard
– 2 cloves garlic, finely minced
– 1 tablespoon extra-virgin olive oil
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon fine sea salt
– 2 tablespoons unsalted butter, cut into small cubes
– 1 tablespoon fresh dill, finely chopped
Instructions
1. Preheat a gas or charcoal grill to medium-high heat, establishing a cooking zone of approximately 400°F.
2. In a small saucepan, combine the raw, unfiltered honey, freshly squeezed lemon juice, low-sodium soy sauce, Dijon mustard, and finely minced garlic.
3. Place the saucepan over medium heat and whisk the mixture constantly for 3-4 minutes until it slightly thickens and becomes glossy; this creates a stable glaze that will adhere to the salmon.
4. Remove the saucepan from the heat and whisk in the extra-virgin olive oil, freshly cracked black pepper, and fine sea salt until fully incorporated.
5. Lightly brush the interior of a metal grill basket with a neutral oil to prevent sticking.
6. Arrange the 4 skin-on wild-caught salmon fillets in a single layer within the prepared grill basket, skin-side down.
7. Using a pastry brush, generously coat the top surface of each salmon fillet with the prepared honey glaze, reserving approximately 2 tablespoons for later use.
8. Place the loaded grill basket directly onto the preheated grill grates.
9. Close the grill lid and cook the salmon for 6 minutes without disturbing it to allow a flavorful crust to form.
10. Carefully open the grill lid and, using tongs, flip the entire grill basket to expose the unglazed side of the fillets.
11. Brush the now-exposed tops of the salmon fillets with the remaining reserved glaze.
12. Distribute the small cubes of unsalted butter evenly over the glazed tops of the fillets.
13. Close the grill lid again and cook for an additional 5-6 minutes, or until the salmon’s internal temperature reaches 125°F for medium-rare or 135°F for medium, as measured by an instant-read thermometer inserted into the thickest part of a fillet.
14. Transfer the entire grill basket to a heatproof surface or baking sheet.
15. Immediately sprinkle the finely chopped fresh dill over the hot, glazed salmon fillets.
16. Allow the salmon to rest in the basket for 3 minutes before serving to let the juices redistribute.
While the salmon rests, the residual heat gently melts the butter into the glaze, creating a rich, lacquered finish. The final texture is flaky and moist with a crisp, caramelized exterior from the honey, perfectly balanced by the savory depth of soy and the bright note of lemon. For a creative presentation, serve the fillets directly from the basket on a bed of citrus-herb quinoa or alongside grilled asparagus spears, using the remaining pan juices as a simple sauce.
BBQ Pork Chops with Pineapple Grill Basket
A sizzling summer favorite, these BBQ pork chops with grilled pineapple transform a simple weeknight meal into a vibrant, tropical feast. Achieving perfectly caramelized chops and juicy fruit requires just a few key techniques and quality ingredients. Let’s walk through each step together to ensure your grill yields restaurant-worthy results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 bone-in, heritage-breed pork chops, 1-inch thick
– 1 cup high-quality, hickory-smoked BBQ sauce
– 2 tbsp extra-virgin olive oil
– 1 tsp fine sea salt
– 1/2 tsp freshly cracked black pepper
– 1 large, ripe pineapple, peeled, cored, and cut into 1-inch rings
– 2 tbsp unsalted butter, clarified
– 1 tbsp raw, wildflower honey
Instructions
1. Pat the heritage-breed pork chops completely dry with paper towels to ensure a proper sear.
2. Brush both sides of the pork chops evenly with the extra-virgin olive oil.
3. Season both sides of the chops uniformly with the fine sea salt and freshly cracked black pepper.
4. Preheat your gas or charcoal grill to a medium-high heat of 400°F, creating two distinct temperature zones.
5. Place the pineapple rings in a single layer on a perforated grill basket.
6. Brush the pineapple rings lightly with the clarified butter using a silicone pastry brush.
7. Place the grill basket with pineapple over indirect heat on the cooler zone of the grill.
8. Grill the pineapple for 10 minutes, flipping the basket once halfway through, until deep grill marks form.
9. Transfer the pork chops directly onto the grates over the direct heat zone.
10. Grill the chops for 5 minutes without moving them to develop a caramelized crust.
11. Flip the chops using grill tongs and grill for an additional 4 minutes on the second side.
12. Brush the top of each chop generously with the hickory-smoked BBQ sauce.
13. Flip the chops once more and brush the second side with the remaining BBQ sauce.
14. Continue grilling for 1 final minute per side until the sauce is lightly charred and sticky.
15. Remove both the pork chops and the grill basket from the heat.
16. Drizzle the grilled pineapple rings with the raw, wildflower honey while still warm.
17. Let the pork chops rest on a clean cutting board for exactly 5 minutes before serving to redistribute juices.
18. Serve each pork chop immediately with two honey-drizzled pineapple rings from the grill basket.
Keenly balanced, the pork chops offer a succulent, smoky interior beneath a glossy, sweet-and-tangy glaze. The grilled pineapple provides a vibrant, caramelized counterpoint with a subtle honey finish, cutting through the richness. For a stunning presentation, arrange the chops over a bed of coconut rice and garnish with freshly torn cilantro and a squeeze of lime.
Mediterranean Cod and Zucchini Grill Basket
Venturing into Mediterranean flavors doesn’t require a passport—just a grill and a few fresh ingredients. This cod and zucchini grill basket brings the sunny, herbaceous notes of the coast right to your backyard, with a method that keeps everything contained and cleanup minimal. Let’s walk through each step together, ensuring even a first-time griller can achieve perfectly cooked fish and vegetables.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 ½ pounds skinless cod fillets, cut into 4 equal portions
– 3 medium zucchini, sliced into ½-inch rounds
– ¼ cup extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 3 cloves garlic, minced
– 1 tablespoon finely chopped fresh oregano
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 lemon, cut into wedges
Instructions
1. Preheat a gas or charcoal grill to medium-high heat, aiming for a surface temperature of 400°F.
2. In a large mixing bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, minced garlic, finely chopped fresh oregano, kosher salt, and freshly ground black pepper until fully emulsified.
3. Place the cod portions and zucchini rounds in the bowl, gently tossing to coat each piece evenly with the marinade.
4. Arrange the marinated cod and zucchini in a single layer in a grill basket, ensuring pieces do not overlap to promote even cooking.
5. Place the grill basket on the preheated grill grate, close the lid, and cook for 6 minutes.
6. Using tongs, carefully flip each cod portion and zucchini round to expose the other side.
7. Close the lid again and cook for an additional 6 minutes, or until the cod flakes easily with a fork and the zucchini is tender with visible grill marks.
8. Transfer the grill basket to a heat-safe surface and let rest for 2 minutes to allow juices to redistribute.
9. Serve immediately, garnished with lemon wedges for squeezing over the top.
Tip: For optimal flavor, marinate the cod and zucchini for up to 30 minutes in the refrigerator before grilling, but avoid longer to prevent the acid from breaking down the fish.
Tip: If using a charcoal grill, arrange coals to create indirect heat zones, placing the basket over a medium-hot area to prevent burning.
Tip: Check for doneness by inserting a fork into the thickest part of the cod; it should separate into large, opaque flakes without resistance.
That flaky, moist cod paired with tender, slightly charred zucchini delivers a light yet satisfying meal with bright, herbal notes. Try serving it over a bed of couscous or with a side of tzatziki for a complete Mediterranean-inspired feast, perfect for warm evenings or casual gatherings.
Cajun Corn and Shrimp Grill Basket
Savor the bold flavors of the Gulf Coast with this simple yet impressive grill basket, where sweet corn and succulent shrimp are elevated by a vibrant Cajun spice blend. This one-pan method ensures everything cooks evenly and absorbs maximum flavor, making it perfect for summer gatherings or a quick weeknight dinner. Let’s walk through each step together to achieve perfectly charred vegetables and tender, juicy shrimp.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 4 ears of fresh sweet corn, shucked and cut into 2-inch rounds
– 1 pound of large wild-caught shrimp, peeled and deveined, with tails on
– 3 tablespoons of clarified butter, melted
– 2 tablespoons of Cajun seasoning blend
– 1 large red bell pepper, seeded and cut into 1-inch pieces
– 1 medium red onion, cut into 1-inch wedges
– 2 tablespoons of freshly squeezed lemon juice
– 2 tablespoons of chopped fresh flat-leaf parsley
Instructions
1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large mixing bowl, combine the corn rounds, red bell pepper pieces, and red onion wedges.
3. Drizzle 2 tablespoons of melted clarified butter over the vegetables and toss until evenly coated.
4. Sprinkle 1 tablespoon of Cajun seasoning blend over the vegetables and toss again to distribute the spices uniformly.
5. Place the seasoned vegetables in a single layer in a grill basket, arranging them to allow for even heat circulation.
6. Grill the vegetables for 8 minutes, turning the basket every 2 minutes to achieve a charred exterior on all sides.
7. While the vegetables grill, pat the shrimp dry with paper towels to ensure a good sear.
8. In the same mixing bowl, toss the shrimp with the remaining 1 tablespoon of melted clarified butter and 1 tablespoon of Cajun seasoning.
9. After 8 minutes, add the seasoned shrimp to the grill basket with the vegetables, spreading them in a single layer.
10. Grill for an additional 4 minutes, turning once halfway through, until the shrimp turn opaque and pink with slight charring.
11. Remove the grill basket from the heat and transfer the contents to a serving platter.
12. Drizzle the lemon juice over the hot mixture and garnish with chopped flat-leaf parsley.
Perfectly charred and bursting with flavor, this dish offers a smoky sweetness from the corn balanced by the spicy, aromatic shrimp. Serve it directly from the grill basket for a rustic presentation, or pair it with crusty bread to soak up the savory juices.
Teriyaki Chicken Skewer Grill Basket
Brimming with savory-sweet allure, teriyaki chicken skewers are a crowd-pleasing staple that transforms any backyard gathering into a festive feast. Mastering this dish requires a methodical approach, so let’s walk through each step together to ensure your skewers are perfectly glazed and tender. By using a grill basket, you’ll achieve even cooking without the fuss of turning individual skewers.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch cubes
– ½ cup low-sodium soy sauce
– ¼ cup mirin
– 2 tablespoons granulated sugar
– 1 tablespoon freshly grated ginger
– 2 garlic cloves, minced
– 1 tablespoon neutral oil (such as avocado oil)
– 2 scallions, thinly sliced
– 1 teaspoon toasted sesame seeds
Instructions
1. In a medium saucepan, combine ½ cup low-sodium soy sauce, ¼ cup mirin, 2 tablespoons granulated sugar, 1 tablespoon freshly grated ginger, and 2 minced garlic cloves.
2. Bring the mixture to a simmer over medium heat, stirring constantly until the sugar dissolves completely, about 3 minutes.
3. Reduce the heat to low and cook the sauce, stirring occasionally, until it thickens to a glaze consistency that coats the back of a spoon, approximately 8–10 minutes. Tip: For a smoother glaze, strain the sauce through a fine-mesh sieve to remove ginger and garlic solids.
4. While the sauce reduces, thread 1 ½ pounds of cubed chicken thighs onto metal or soaked wooden skewers, leaving a small gap between pieces for even heat circulation.
5. Preheat a grill or grill pan to medium-high heat (400–450°F) and lightly brush the grill basket with 1 tablespoon of neutral oil to prevent sticking.
6. Place the skewered chicken in the preheated grill basket, arranging them in a single layer without overcrowding.
7. Grill the chicken for 6–8 minutes, then flip the entire basket to cook the other side for an additional 6–8 minutes, or until the internal temperature reaches 165°F. Tip: Avoid moving the skewers excessively during cooking to develop a caramelized crust.
8. During the last 2 minutes of grilling, brush the chicken generously with the prepared teriyaki glaze, applying two even coats for a glossy finish. Tip: Reserve a small amount of glaze for serving to enhance flavor without over-saturating.
9. Transfer the skewers to a serving platter and garnish with 2 thinly sliced scallions and 1 teaspoon of toasted sesame seeds.
Lusciously sticky and caramelized, these skewers boast a tender, juicy interior with a subtly charred exterior that’s irresistible. The balanced teriyaki glaze—sweet from mirin, savory from soy, and aromatic from ginger—clings beautifully to each bite. For a creative twist, serve them over steamed jasmine rice with a side of quick-pickled vegetables to cut through the richness, or skewer alternating pieces of chicken with pineapple chunks before grilling for a tropical flair.
Smoky Ranch Potatoes and Green Beans Grill Basket
Just as the holiday season reaches its peak, this simple yet flavorful grill basket brings smoky, savory comfort to any gathering. Join me in preparing these smoky ranch potatoes and green beans—a fuss-free side that lets you enjoy the company while the grill does the work.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds baby Yukon Gold potatoes, halved
– 12 ounces fresh green beans, trimmed
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons ranch seasoning blend
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon unsalted butter, cut into small cubes
– 2 tablespoons freshly grated Parmesan cheese
– 1 tablespoon finely chopped fresh parsley
Instructions
1. Preheat a gas or charcoal grill to medium-high heat, approximately 400°F.
2. In a large mixing bowl, combine the halved baby Yukon Gold potatoes and trimmed green beans.
3. Drizzle the vegetables with 3 tablespoons of extra-virgin olive oil, tossing to coat evenly.
4. Sprinkle 2 tablespoons of ranch seasoning blend, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of freshly ground black pepper over the vegetables.
5. Toss the vegetables thoroughly until all pieces are uniformly coated with the seasoning mixture.
6. Transfer the seasoned vegetables to a grill basket, spreading them in a single layer for even cooking.
7. Place the grill basket on the preheated grill grate, closing the lid.
8. Cook for 15 minutes, then open the lid and shake the basket to redistribute the vegetables.
9. Continue cooking for an additional 8–10 minutes, until the potatoes are fork-tender and lightly charred.
10. Remove the grill basket from the heat and immediately dot the vegetables with 1 tablespoon of unsalted butter cubes.
11. Sprinkle 2 tablespoons of freshly grated Parmesan cheese and 1 tablespoon of finely chopped fresh parsley over the hot vegetables.
12. Gently toss the vegetables in the basket to melt the butter and incorporate the cheese and parsley.
13. Transfer the smoky ranch potatoes and green beans to a serving platter.
14. Serve immediately while hot.
Remarkably tender potatoes with crisp-tender green beans offer a delightful textural contrast, infused with a smoky, herby depth from the grill and ranch seasoning. For a creative twist, top with crumbled bacon or serve alongside grilled chicken for a complete meal.
Balsamic Mushroom and Onion Grill Basket
This simple yet sophisticated side dish transforms humble vegetables into a caramelized, savory delight perfect for any grill master. Through careful preparation and a few key techniques, you’ll achieve a balance of sweet, tangy, and earthy flavors that elevate any main course. Let’s begin by gathering our ingredients and prepping the grill.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound cremini mushrooms, cleaned and halved
– 2 large yellow onions, cut into 1-inch wedges
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons aged balsamic vinegar
– 4 sprigs fresh thyme
– 2 cloves garlic, minced
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1 metal grill basket
Instructions
1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large mixing bowl, combine the halved cremini mushrooms and 1-inch onion wedges.
3. Drizzle the extra-virgin olive oil and aged balsamic vinegar over the vegetables, using a spatula to toss until evenly coated.
4. Add the minced garlic, kosher salt, and freshly cracked black pepper to the bowl, tossing again to distribute the seasonings thoroughly.
5. Place the seasoned vegetables into the metal grill basket, arranging them in a single layer for optimal caramelization.
6. Lay the fresh thyme sprigs directly on top of the vegetables to infuse their aromatic flavor during cooking.
7. Position the grill basket on the preheated grill grates, closing the lid to create an oven-like environment.
8. Cook for 10 minutes, then open the lid and use tongs to carefully flip and stir the vegetables, ensuring even exposure to heat.
9. Continue cooking for an additional 10-15 minutes, checking every 5 minutes, until the onions are translucent with charred edges and the mushrooms are tender and deeply browned.
10. Remove the grill basket from the heat, discard the thyme sprigs, and transfer the vegetables to a serving platter.
Resulting in a beautifully caramelized medley, the mushrooms become meaty and succulent while the onions turn sweet and jam-like, all glazed with a sticky balsamic reduction. For a creative presentation, serve these directly from the grill basket at the table, or spoon them over a bed of creamy polenta or alongside a perfectly grilled steak to complement the rich, umami flavors.
Jerk Chicken and Plantain Grill Basket
Ready to bring Caribbean sunshine to your backyard? This jerk chicken and plantain grill basket combines bold spices with sweet caramelization in a single, fuss-free package. Let’s build this vibrant meal together, step by step.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs
– 2 large ripe plantains
– ¼ cup jerk seasoning paste
– 2 tablespoons clarified butter, melted
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure proper searing.
2. Rub the jerk seasoning paste evenly over all surfaces of the chicken thighs.
3. Peel the plantains and slice them diagonally into ½-inch thick pieces.
4. In a small bowl, whisk together the melted clarified butter and lime juice.
5. Brush the plantain slices with the butter-lime mixture on both sides.
6. Season the plantains evenly with the coarse sea salt and freshly cracked black pepper.
7. Preheat your grill to medium-high heat, approximately 400°F.
8. Place the seasoned chicken thighs on the hottest part of the grill grate.
9. Grill the chicken for 8 minutes, then flip each piece using tongs.
10. Grill the second side for another 7 minutes, or until the internal temperature reaches 165°F.
11. Transfer the cooked chicken to a clean platter and tent loosely with foil.
12. Arrange the plantain slices in a single layer on the grill grate.
13. Grill the plantains for 3-4 minutes per side, watching for distinct grill marks.
14. Flip the plantains carefully when the first side is caramelized and slightly softened.
15. Remove the plantains from the grill once both sides are golden brown.
16. Arrange the grilled chicken and plantains together in a serving basket or platter.
Zesty jerk spices create a beautifully charred, aromatic crust on the juicy chicken, while the plantains offer a soft, sweet contrast with caramelized edges. For a vibrant presentation, garnish with fresh cilantro sprigs and serve alongside a cooling mango salsa to balance the heat.
Asian-Inspired Tofu and Pepper Grill Basket
Perfect for a quick weeknight dinner that doesn’t skimp on flavor, this Asian-inspired tofu and pepper grill basket brings vibrant, umami-rich ingredients together in one simple, hands-off package. Let’s walk through each step to ensure your vegetables are crisp-tender and your tofu is beautifully caramelized.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 (14-ounce) block extra-firm tofu, pressed and cubed
– 2 large bell peppers (1 red, 1 yellow), seeded and cut into 1-inch strips
– 1 medium red onion, thinly sliced
– 3 tablespoons toasted sesame oil
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon freshly grated ginger
– 2 cloves garlic, minced
– 1 teaspoon toasted sesame seeds
– ½ teaspoon freshly ground black pepper
Instructions
1. Preheat your grill to medium-high heat (approximately 400°F).
2. In a large mixing bowl, whisk together 3 tablespoons toasted sesame oil, 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon freshly grated ginger, and 2 cloves minced garlic until fully emulsified.
3. Add 1 (14-ounce) block of pressed, cubed extra-firm tofu, 2 large bell peppers cut into strips, and 1 medium thinly sliced red onion to the bowl.
4. Gently toss the mixture with a rubber spatula until all ingredients are evenly coated with the marinade.
5. Transfer the marinated tofu and vegetables to a grill basket, spreading them into a single layer to promote even cooking.
6. Place the grill basket on the preheated grill and cook for 10 minutes.
7. Using grill tongs, carefully flip the contents of the basket to expose the uncooked sides.
8. Continue grilling for an additional 8–10 minutes, or until the tofu develops golden-brown edges and the peppers soften slightly while retaining a crisp texture.
9. Remove the grill basket from the heat and transfer the contents to a serving platter.
10. Sprinkle the dish with 1 teaspoon toasted sesame seeds and ½ teaspoon freshly ground black pepper.
Firm yet yielding tofu contrasts with the snappy, sweet peppers, all wrapped in a savory, ginger-garlic glaze. For a creative twist, serve it over a bed of steamed jasmine rice or stuff it into warm tortillas with a drizzle of sriracha mayo.
Maple Dijon Brussels Sprouts Grill Basket
A perfect balance of sweet and savory, these Maple Dijon Brussels Sprouts transform a simple vegetable into a caramelized, smoky side dish ideal for any grill master. Achieving that coveted char while maintaining a tender interior is straightforward with a grill basket, which prevents pieces from falling through the grates. This method ensures even cooking and easy flipping for uniformly glazed sprouts.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 ½ pounds Brussels sprouts, trimmed and halved lengthwise
– 3 tablespoons pure maple syrup
– 2 tablespoons Dijon mustard
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon apple cider vinegar
– ¾ teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon smoked paprika
Instructions
1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large mixing bowl, whisk together the pure maple syrup, Dijon mustard, extra-virgin olive oil, and apple cider vinegar until fully emulsified.
3. Add the trimmed and halved Brussels sprouts to the bowl, followed by the kosher salt, freshly cracked black pepper, and smoked paprika.
4. Toss the sprouts vigorously in the marinade until every piece is thoroughly and evenly coated.
5. Transfer the coated Brussels sprouts to a grill basket, arranging them in a single layer to promote optimal air circulation and even charring.
6. Place the loaded grill basket directly onto the preheated grill grates and close the lid.
7. Grill for 8 minutes, then open the lid and use tongs to flip each sprout half to expose the uncooked sides.
8. Continue grilling for an additional 6-7 minutes, or until the sprouts are deeply caramelized with several charred edges and can be easily pierced with a fork.
9. Carefully remove the grill basket from the grill and transfer the finished sprouts to a serving platter.
Caramelization from the grill imparts a delightful smoky bitterness that perfectly counterpoints the sweet maple and tangy Dijon glaze. The exterior achieves a crisp, almost candied texture while the interior remains succulently tender. For a creative presentation, finish with a drizzle of reduced balsamic vinegar or serve alongside grilled pork chops to complement the robust flavors.
Cilantro Lime Shrimp and Mango Grill Basket
This vibrant, tropical-inspired dish brings together succulent shrimp, sweet mango, and zesty cilantro-lime marinade in a single grill basket for effortless outdoor cooking. Today, we’ll walk through each step to ensure your shrimp are perfectly cooked and your mango caramelizes beautifully over the flames. Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds large wild-caught shrimp, peeled and deveined
– 2 ripe mangoes, peeled and cut into 1-inch cubes
– 1/4 cup extra-virgin olive oil
– 1/4 cup freshly squeezed lime juice
– 1/4 cup finely chopped fresh cilantro
– 2 cloves garlic, minced
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon smoked paprika
Instructions
1. In a large mixing bowl, whisk together 1/4 cup extra-virgin olive oil, 1/4 cup freshly squeezed lime juice, 1/4 cup finely chopped fresh cilantro, 2 cloves minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked paprika until fully emulsified.
2. Add 1.5 pounds peeled and deveined large wild-caught shrimp to the marinade, tossing gently to coat each piece evenly.
3. Cover the bowl with plastic wrap and refrigerate the shrimp for exactly 15 minutes to allow the flavors to penetrate without overcuring the delicate seafood.
4. While the shrimp marinates, peel and cut 2 ripe mangoes into uniform 1-inch cubes to ensure even cooking on the grill.
5. Preheat your outdoor grill to medium-high heat, approximately 400°F, and lightly oil the grill grates to prevent sticking.
6. Thread the marinated shrimp and mango cubes alternately onto metal skewers or arrange them in a single layer in a perforated grill basket.
7. Place the skewers or basket on the preheated grill and cook for 3-4 minutes per side, flipping once when the shrimp turn opaque and develop light grill marks.
8. Remove the shrimp and mango from the grill immediately once the shrimp are fully opaque and firm to the touch, indicating they have reached an internal temperature of 145°F.
9. Transfer the cooked shrimp and mango to a serving platter, optionally garnishing with additional fresh cilantro leaves.
Unbelievably tender shrimp with a subtle smoky char contrast with the caramelized sweetness of the mango, while the bright cilantro-lime marinade ties everything together with a refreshing zing. Serve this directly from the grill basket for a rustic presentation, or pair it with coconut rice to soak up the vibrant juices.
Herbed Lamb Chops and Asparagus Grill Basket
Venturing into grilling season calls for a dish that’s both elegant and approachable. This Herbed Lamb Chops and Asparagus Grill Basket recipe delivers just that, offering a complete, flavorful meal cooked together in one convenient package. Let’s walk through the methodical steps to achieve perfectly cooked lamb and tender-crisp asparagus.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 8 lamb loin chops, approximately 1-inch thick
– 1 pound fresh asparagus spears, woody ends trimmed
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 2 cloves garlic, finely minced
– 1 tablespoon fresh rosemary leaves, finely chopped
– 1 tablespoon fresh thyme leaves, finely chopped
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 large metal grill basket
Instructions
1. Preheat your grill to medium-high heat, aiming for a consistent temperature of 400°F.
2. Pat the lamb loin chops completely dry with paper towels to ensure a proper sear.
3. In a small mixing bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, and finely minced garlic to create a marinade.
4. Brush the lamb chops evenly with half of the prepared marinade, coating all surfaces.
5. In a separate bowl, toss the trimmed asparagus spears with the remaining marinade until lightly coated.
6. Combine the finely chopped fresh rosemary, fresh thyme, kosher salt, and freshly cracked black pepper in a small dish to make a dry herb rub.
7. Press the herb rub mixture firmly onto all sides of each marinated lamb chop to create an even crust.
8. Arrange the seasoned lamb chops in a single layer inside the large metal grill basket.
9. Scatter the marinated asparagus spears around the lamb chops in the basket, ensuring they are in a mostly single layer.
10. Place the filled grill basket directly onto the preheated grill grates.
11. Grill for 6 minutes without moving the basket to allow the lamb to develop a seared crust.
12. Using grill tongs, carefully flip each lamb chop and stir the asparagus spears for even cooking.
13. Continue grilling for an additional 5-6 minutes, or until the lamb chops register an internal temperature of 135°F for medium-rare on an instant-read thermometer and the asparagus is tender-crisp.
14. Remove the entire grill basket from the heat and transfer its contents to a clean serving platter.
15. Let the lamb chops rest undisturbed for 5 minutes to allow the juices to redistribute.
Resulting in a beautifully charred exterior, the lamb remains succulent and pink within, perfectly complemented by the bright, herbaceous crust. The asparagus retains a satisfying snap, having absorbed the savory garlic and lemon notes from the marinade. For a stunning presentation, serve the entire contents of the grill basket directly at the table, perhaps alongside a dollop of mint-infused yogurt or a simple farro salad.
Chipotle Sweet Potato and Black Bean Grill Basket
Here’s a simple, satisfying way to bring smoky-sweet flavors to your next cookout. This Chipotle Sweet Potato and Black Bean Grill Basket is a hearty, hands-off dish that comes together with minimal fuss, making it perfect for both weeknight dinners and casual gatherings. You’ll love how the char from the grill deepens the natural sweetness of the vegetables while the beans add a creamy, protein-packed bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 large sweet potatoes, peeled and cut into 1-inch cubes
– 1 (15-ounce) can black beans, drained and rinsed
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon chipotle powder
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons fresh cilantro, finely chopped
– 1 lime, cut into wedges
Instructions
1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large mixing bowl, combine the sweet potato cubes, black beans, extra-virgin olive oil, chipotle powder, smoked paprika, fine sea salt, and freshly ground black pepper.
3. Toss the mixture thoroughly until the sweet potatoes and beans are evenly coated with the oil and spices.
4. Transfer the mixture to a grill basket, spreading it into a single layer to promote even cooking and charring.
5. Place the grill basket on the preheated grill, close the lid, and cook for 20 minutes, stirring every 5 minutes to ensure all sides develop a slight char and the sweet potatoes become tender when pierced with a fork.
6. Remove the grill basket from the heat and let the contents rest for 5 minutes to allow the flavors to meld and the vegetables to firm up slightly.
7. Transfer the cooked mixture to a serving dish and garnish with the finely chopped fresh cilantro.
8. Serve immediately with lime wedges on the side for squeezing over the top.
Resulting in a dish with a delightful contrast of textures—the sweet potatoes are tender with crispy, caramelized edges, while the black beans remain creamy and intact. The smoky heat from the chipotle and paprika balances beautifully with the fresh, bright finish of cilantro and lime. For a creative twist, try serving it over a bed of quinoa or stuffing it into warm tortillas with a dollop of cool avocado crema.
Pesto Chicken and Cherry Tomato Grill Basket
Perfect for those summer evenings when you want maximum flavor with minimal cleanup, this pesto chicken and cherry tomato grill basket delivers vibrant, herbaceous notes with juicy, char-kissed results. Preparing everything in a single basket not only simplifies the process but also allows the ingredients to mingle beautifully as they cook over the flames. Let’s walk through each step together to ensure your meal turns out flawlessly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
– 1/4 cup extra-virgin olive oil
– 1/3 cup basil pesto
– 2 pints cherry tomatoes, stems removed
– 1 large yellow onion, cut into 1-inch wedges
– 3 cloves garlic, minced
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 tablespoon freshly squeezed lemon juice
Instructions
1. Preheat your grill to medium-high heat, aiming for a consistent temperature of 400°F.
2. In a large mixing bowl, combine the extra-virgin olive oil, basil pesto, minced garlic, kosher salt, and black pepper, whisking until fully emulsified.
3. Add the trimmed chicken thighs to the bowl, tossing thoroughly to coat each piece evenly with the marinade.
4. Place the marinated chicken thighs, cherry tomatoes, and onion wedges into a single layer in a perforated grill basket.
5. Position the grill basket directly over the heat and cook for 10 minutes without disturbing to develop a sear.
6. Using tongs, flip the chicken thighs and stir the vegetables to promote even cooking, then continue grilling for another 8–10 minutes.
7. Check for doneness by inserting an instant-read thermometer into the thickest part of a chicken thigh; it should register 165°F.
8. Remove the grill basket from the heat and drizzle the freshly squeezed lemon juice over the entire contents.
9. Allow the dish to rest for 5 minutes off the grill to let the juices redistribute.
10. Transfer the contents to a serving platter, scraping any flavorful bits from the basket.
Succulent and aromatic, this dish offers tender chicken with a crisp exterior, paired with burst tomatoes and sweet, caramelized onions. The pesto infuses every bite with a bright, herbal depth, while the lemon juice adds a final zesty lift. For a creative twist, serve it over a bed of creamy polenta or alongside crusty bread to soak up the savory juices.
Buffalo Cauliflower and Chickpea Grill Basket
Ready to elevate your grilling game with a vegetarian twist that packs bold flavor? This Buffalo Cauliflower and Chickpea Grill Basket transforms humble vegetables into a smoky, spicy, and satisfying meal, perfect for summer gatherings or a quick weeknight dinner. Let’s walk through each step methodically to ensure crispy, charred results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 large head of cauliflower, cut into 1-inch florets
– 1 (15-ounce) can of chickpeas, drained and rinsed
– ½ cup of hot sauce (such as Frank’s RedHot)
– ¼ cup of clarified butter, melted
– 2 tablespoons of extra-virgin olive oil
– 1 teaspoon of garlic powder
– 1 teaspoon of smoked paprika
– ½ teaspoon of sea salt
– ¼ teaspoon of freshly ground black pepper
– 2 tablespoons of crumbled blue cheese, for garnish
– 2 tablespoons of finely chopped fresh chives, for garnish
Instructions
1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large mixing bowl, combine the cauliflower florets and chickpeas.
3. Drizzle the extra-virgin olive oil over the vegetables, tossing gently to coat evenly.
4. Sprinkle the garlic powder, smoked paprika, sea salt, and freshly ground black pepper over the mixture, tossing again to distribute the spices uniformly.
5. Transfer the seasoned vegetables to a grill basket, spreading them in a single layer to promote even cooking and charring.
6. Place the grill basket on the preheated grill, cooking for 10 minutes, then shake the basket to flip the vegetables for uniform browning.
7. Continue grilling for an additional 5-10 minutes, until the cauliflower is tender with crispy edges and the chickpeas are lightly charred, checking periodically to avoid burning.
8. While the vegetables grill, whisk together the hot sauce and melted clarified butter in a small bowl until fully emulsified.
9. Remove the grill basket from the heat and immediately drizzle the Buffalo sauce over the hot vegetables, tossing carefully to coat each piece thoroughly.
10. Transfer the Buffalo cauliflower and chickpeas to a serving platter, garnishing with crumbled blue cheese and finely chopped fresh chives.
The result is a delightful contrast of textures: the cauliflower becomes tender yet crisp at the edges, while the chickpeas add a satisfying crunch, all enveloped in a tangy, spicy sauce. For a creative twist, serve this grill basket over a bed of crisp romaine lettuce or alongside cool, creamy ranch dressing to balance the heat, making it a versatile centerpiece for any meal.
Citrus Rosemary Scallops Grill Basket
Unlocking the vibrant flavors of seafood with a touch of seasonal zest, this recipe transforms simple scallops into an elegant, restaurant-worthy dish perfect for your next outdoor gathering. Using a grill basket ensures even cooking and prevents delicate scallops from falling through the grates, while a bright citrus-rosemary marinade infuses them with aromatic depth. Follow these methodical steps to achieve perfectly seared scallops with a caramelized exterior and tender, just-cooked interior every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 1 pound large dry-packed sea scallops, side muscle removed
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon freshly squeezed orange juice
– 1 tablespoon finely chopped fresh rosemary
– 2 teaspoons finely grated lemon zest
– 1 teaspoon finely grated orange zest
– ¾ teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 tablespoon unsalted butter
Instructions
1. Pat the dry-packed sea scallops completely dry with paper towels to ensure a proper sear.
2. In a medium bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, freshly squeezed orange juice, finely chopped fresh rosemary, finely grated lemon zest, finely grated orange zest, kosher salt, and freshly cracked black pepper to create the marinade.
3. Add the patted-dry scallops to the marinade, tossing gently to coat each one evenly, and let them marinate at room temperature for exactly 10 minutes.
4. While the scallops marinate, preheat a gas or charcoal grill to high heat, aiming for a grate temperature of 450°F.
5. Lightly oil a grill basket and place it on the preheated grill to warm for 2 minutes.
6. Using tongs, transfer the marinated scallops from the bowl to the preheated grill basket, arranging them in a single layer without touching.
7. Grill the scallops uncovered for 3 minutes without moving them to develop a golden-brown crust.
8. Flip each scallop carefully with tongs and continue grilling for an additional 3 to 4 minutes, until the internal temperature reaches 120°F for medium-rare.
9. Tip: For optimal flavor, avoid overcrowding the basket, which can cause steaming instead of searing.
10. Transfer the grilled scallops to a warm serving platter.
11. In a small saucepan over low heat, melt the unsalted butter until it foams and turns a light golden-brown, about 2 minutes, then immediately drizzle it over the plated scallops.
12. Tip: Let the scallops rest for 2 minutes after grilling to allow the juices to redistribute, ensuring maximum tenderness.
13. Tip: For an extra burst of freshness, garnish with additional rosemary sprigs and citrus zest just before serving.
These scallops boast a beautifully caramelized crust that gives way to a succulent, almost buttery interior, with the rosemary providing an earthy contrast to the bright, zesty citrus notes. Try serving them over a bed of creamy polenta or alongside a crisp arugula salad tossed in a light vinaigrette to balance the richness, making for a visually stunning and flavor-packed meal that’s sure to impress.
Summary
Grilling season just got more exciting! This roundup offers 19 delicious, easy-to-make grill basket recipes that are perfect for your summer BBQs. We hope you find some new favorites to try. Don’t forget to leave a comment telling us which recipe you loved most and share this article on Pinterest to spread the grilling joy!
