6 Easy Grilling Recipes for Summer Dinners

There’s few things I love more than the opportunity to fire up the grill on a summer evening. There’s just something so wonderful about being able to barbecue outside and sit down to a beautiful family dinner of my favorite meats alongside a few simple salads. Today I’m sharing my best BBQ recipes to see you through the warmer days!

These recipes right here are the staples that I come back to every summer. They’re tried and tested, I’ve used them to feed a hungry crowd more times than I can count, and they’ll see you right through from Memorial Day to Labor Day and all your outdoor gatherings in between. 

My personal favorites are the whole roast chicken and the beef burgers, and I’ve also included extra ideas that everyone always asks for the recipe for whenever I have guests over! 

Grilled Whole Chicken

There’s something about a whole chicken on the grill that just feels like summer! It’s simple, feeds a crowd, and comes out with juicy meat and perfectly crispy skin if you get that heat balance right. This one keeps things easy with a smoky, flavour-packed seasoning and a quick BBQ sauce glaze at the end. Great for weekend grilling, but also simple enough for any warm evening when you want something a little more impressive without the extra work.

Serves: 4–6

Ingredients:

• 1 whole chicken (1.2–1.6 kg)
• 1–2 tablespoons oil (any cooking oil or avocado oil)
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• BBQ sauce, for brushing at the end

Instructions:

1. Prepare your BBQ with a hot zone (direct heat) and a cool zone (indirect heat).
2. Pat the chicken dry with kitchen roll.
3. Rub the entire chicken with oil.
4. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
5. Coat the chicken evenly with the seasoning mixture, making sure to get under the legs and around the wings.
6. Place the chicken breast-side down on the cool zone and close the lid.
7. Cook for 25–30 minutes, then carefully turn the chicken over.
8. Continue cooking for another 20–25 minutes, keeping the lid closed.
9. Move the chicken to the hot zone for 3–5 minutes to crisp up the skin.
10. Optional: Brush lightly with BBQ sauce and grill for 1–2 minutes to set the glaze.
11. Remove from the BBQ and let it rest for 10 minutes before carving.

Grilled Beef Burgers 

You can’t go wrong with a classic grilled burger, especially in the summer. These are juicy, full of flavour, and made with simple ingredients, just the way a good burger should be. Mixing a little BBQ sauce into the beef keeps them extra tender and adds a subtle boost of flavour, making these perfect for everything from quick weeknight dinners to full-on backyard BBQs.

Serves: 8

Ingredients:

• 700 g beef mince (80/20 recommended)
• 1 tablespoon BBQ sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Optional for assembly:

• Burger buns
• Cheese slices
• Lettuce
• Tomato
• Onion
• Pickles

Instructions:

1. Prepare your BBQ with a hot zone (direct heat) and a cool zone (indirect heat).
2. In a bowl, mix together the beef mince, BBQ sauce, salt, pepper, garlic powder, and onion powder until just combined.
3. Divide the mixture into 8 equal portions and press each portion into a circular cookie cutter to form smooth, uniform patties.
4. Gently press a small dent into the centre of each patty with your thumb to prevent doming during cooking.
5. Place the patties on the hot zone and cook for 3–4 minutes per side, moving them to the cool zone if flare-ups occur.
6. Toast the burger buns for 20–30 seconds if using.
7. Assemble the burgers with your favourite toppings and serve.

Grilled BBQ Ribs

These grilled BBQ ribs instantly make it feel like summer! They’re smoky, tender, and coated in a flavour-packed rub with just the right balance of sweet and savoury. Cooked low and slow over indirect heat, then finished over the flames for that perfect char, they’re the kind of crowd-pleasing dish that’s worth the wait.

Serves: 4

Ingredients:

• 1 rack pork ribs (approx. 500–900 g)
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3–4 tablespoons BBQ sauce (optional, for glazing)

Instructions:

1. Remove the thin membrane from the back of the ribs if present.
2. Pat the ribs dry with kitchen roll.
3. Rub the ribs all over with olive oil.
4. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, salt, and black pepper.
5. Coat the ribs generously with the seasoning mixture.
6. Place the ribs on the BBQ over indirect heat and close the lid.
7. Cook for 1 hour 10 minutes to 1 hour 30 minutes, turning halfway through.
8. Move the ribs to direct heat and grill for 5–10 minutes to char the edges.
9. Optional: Brush with BBQ sauce during the final 3 minutes to create a sticky glaze.
10. Remove from the grill and let rest for 5 minutes before slicing.

Grilled Pork Tenderloin 

It’s quick, packed with flavor, and that smoky char on the outside with juicy, tender slices inside is always a win. This one leans into a simple spice rub with a hint of sweetness, plus an optional BBQ glaze if you want to take things up a notch. It’s an easy, family-friendly grilling recipe that looks impressive but couldn’t be more straightforward.

Serves: 4

Ingredients

• 1 pork tenderloin (450–550 g)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ tablespoon brown sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon chilli powder
• 1–2 tablespoons BBQ sauce (optional glaze)

Instructions

1. Set up a two-zone BBQ: one side for direct heat (hot) and one for indirect heat (cool).
2. Pat the pork tenderloin dry with kitchen roll.
3. Rub the tenderloin all over with olive oil.
4. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, brown sugar, chilli powder, salt, black pepper, and thyme.
5. Coat the pork tenderloin evenly with the seasoning mixture.
6. Place the tenderloin on the hot side of the grill and sear for about 2 minutes per side, until nicely browned.
7. Move the pork to the cooler side of the grill and close the lid.
8. Cook for 12–18 minutes, turning halfway through, until cooked through.
9. (Optional) Brush with BBQ sauce during the last 2–3 minutes of cooking.
10. Remove from the grill and let rest for 5 minutes before slicing into medallions.

Grilled Chicken Drumsticks

If you’re feeding a crowd (or just hungry kids who love anything handheld), grilled drumsticks are always a safe bet. They’re juicy, full of flavor, and that crispy, slightly charred skin is hard to beat. This version keeps things simple with a smoky spice rub and finishes with a sticky BBQ glaze. A no-fuss grilling recipe you’ll come back to all summer.

Serves: 4

Ingredients

• 1 kg chicken drumsticks
• 1 tablespoon avocado oil (or any high-heat oil)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• BBQ sauce, for brushing

Instructions

1. Prepare the BBQ with two zones: a hot side (direct heat) and a cooler side (indirect heat).
2. Pat the drumsticks dry and coat them evenly with the avocado oil.
3. In a small bowl, mix the salt, pepper, smoked paprika, garlic powder, onion powder, and thyme. Rub the seasoning all over the drumsticks.
4. Place the drumsticks on the cooler side of the grill, close the lid, and cook for 15–20 minutes.
5. Turn the drumsticks and cook for another 10–15 minutes with the lid closed.
6. Move the drumsticks to the hot side and grill for 3–5 minutes to char and finish cooking.
7. Brush lightly with BBQ sauce and grill for 1–2 minutes, just until the glaze sets.
8. Serve immediately.

Grilled Chicken Wings 

Crispy edges, smoky flavor, and that juicy bite in the middle. This version keeps it classic with a smoky, savory rub that lets the grill do the heavy lifting. No sauce needed (unless you want it), just really good wings done right.

Serves: 6

Ingredients

• 1.2–1.4 kg chicken wings
• 1 tablespoon olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Prepare your BBQ with two zones: a hot side (direct heat) and a cooler side (indirect heat).
2. Pat the wings dry with kitchen roll.
3. Toss the wings with olive oil until evenly coated.
4. In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, and black pepper.
5. Coat the wings evenly with the seasoning.
6. Place the wings on the cooler side of the grill and close the lid.
7. Cook for 20 minutes.
8. Flip and cook for another 10–15 minutes, lid closed, until cooked through.
9. Move the wings to the hot side and grill for 3–5 minutes, turning frequently, until nicely charred and crisp.
10. Serve immediately.

Grilling should be fun and it definitely shouldn’t make mealtimes any more complicated, and I hope these recipes help encourage you to get outside and BBQ more this summer! I’d love to hear about which ones you try, and what you thought of them. Your feedback always means so much to me. Don’t forget to tag me in your pics on Instagram too @slimmingviolet and #slimmingviolet.