Hot off the Grill

BBQ recipes that will make you the talk of the town

Summer is finally here and it’s time to heat up the grill! Everyone loves the classic BBQ favorites, but this year calls for exciting new recipes and bold flavors. Whether you’re hosting to impress or grilling up a family meal, we’ve got four on-the-grill recipes that pack a punch and will satisfy your toughest critic. Recipes are from Delish.com and Southerliving.com.

Grilled Balsamic Mushrooms


1/4 c. balsamic vinegar

2 tbsp. low-sodium soy sauce

2 cloves garlic, minced

Freshly ground black pepper

1 lb. cremini mushrooms, sliced

1/2" thick Freshly chopped parsley, for garnish


1. In a large bowl, whisk together balsamic vinegar, soy sauce, garlic, and pepper. Add mushrooms and marinate 20 minutes. Presoak wooden skewers in water while mushrooms marinate.

2. Heat grill to medium-high. Skewer mushrooms and grill 2 to 3 minutes per side. 

3. Garnish with parsley before serving.

Bruschetta Chicken


4 tbsp. extra-virgin olive oil

Juice of 1 lemon, divided

Kosher salt

Freshly ground black pepper

1 tsp. Italian seasoning or dried oregano

4 boneless skinless antibiotic-free chicken breasts, pounded to even thickness

3 slicing tomatoes, chopped

2 cloves garlic, minced

1 tbsp. freshly chopped basil

4 slices mozzarella

Freshly grated Parmesan, for serving


1. In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes.

2. Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 155°-160°, about 5 to 7 minutes per side.

3. Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on the grill, top each breast with 1 slice of mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture. 

4. Garnish with Parmesan and serve.

Grilled Margherita Pizza


2 pre-made pizza dough

1 tablespoon olive oil

6 tablespoons no-cook pizza sauce

12 fresh basil leaves

4 plum tomatoes, sliced

12 slices fresh mozzarella

balsamic vinegar, for drizzling


1. Preheat the grill.

2. Roll the pizza dough in the olive oil and stretch out to form a circle (or an oval, or rectangle...there are no rules here) being careful not to rip the dough. Place the dough directly on the grill grates over med-low heat. Grill the dough until the bottom is crisp and has a slight char. Carefully flip the dough over using a spatula and immediately top the pizza with sauce, basil, tomato and cheese. Close the grill and cook until the cheese is melted and beginning to bubble.

3. Transfer the pizza to a serving platter and drizzle with the vinegar. Cut the pizza into wedges and serve immediately.

Jalapeño Popper Burgers


  • 4 oz. cream cheese, softened
  • 1/2 c. shredded cheddar
  • 1/2 c. shredded mozzarella
  • 2 jalapeños, minced
  • Kosher salt
  • Freshly ground black pepper
  • 6 slices bacon, cooked and chopped
  • 1/2 tsp. chili powder
  • 1 1/2 Angus ground beef
  • 4 burger buns


  1. Make filling: In a medium bowl, mix together cream cheese, cheddar, mozzarella, and jalapeños. Season with salt and pepper, then fold in cooked bacon. 
  2. Form ground beef into 8 large, thin rounds (about ¼”). Spoon about ¼ cup of filling mixture onto one patty, then place a second patty on top. Pinch edges to seal burger and re-shape into a disc if necessary. Repeat with remaining patties and filling mixture. 
  3. Preheat grill to medium-high. Season burgers on both sides with chili powder, salt, and pepper. Place on grill and cook until cooked through to your liking, about 6 minutes per side for medium.
  4. Sandwich with burger buns and serve immediately. 

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