425 barbecue recipes

Honey glazed grilled chicken with pea-mint sauce pairs sticky-sweet balsamic-honey bone-in breasts with a vibrant spring sauce of fresh peas and mint. A bright, garden-forward dinner off the grill.

Broiled portobello mushrooms loaded with chopped garlic, olive oil, oregano, and fresh parsley. Tender and meaty in about 10 minutes with just a handful of simple ingredients.

Homemade barbecue sauce with tomato soup, Worcestershire, horseradish, and brown sugar. Ready in 15 minutes with a tangy kick that beats the bottled stuff.

Garlicky grilled portobello mushrooms basted with melted butter, olive oil, garlic, and lemon juice. A meaty, smoky vegetarian side dish cooked on a covered grill in 16 minutes.

Grilled eggplant salad topped with a quick-pickled cucumber and red onion relish in cider vinegar dressing. A smoky, refreshing summer vegetable side.

Overnight marinated pork ribs slow-grilled with tangy vinegar ketchup baste for fall-off-the-bone tenderness and smoky char on the grill.

Grilled chicken breasts marinated in cilantro and serrano chile, served with a buttery cucumber-white wine beurre blanc for a cool-meets-heat backyard dinner.

Salmon steaks poached in a white wine sauce with scallions, lemon, cinnamon, and ginger. A light, subtly spiced French-leaning fish dish in 30 minutes.

Thai-style marinade with soy sauce, oyster sauce, honey, fresh ginger, garlic, cilantro, and citrus zest. A sweet-savory marinade for chicken and grilled meats, ready in 5 minutes.

Vinaigrette marinade with garlic mashed into coarse salt, Dijon mustard, lemon juice, olive oil, and red wine vinegar. Works on beef, chicken, pork, fish, or vegetables.

Marinated grilled portobello mushrooms in an olive oil vinaigrette with balsamic vinegar and lemon juice. Three cooking methods included: grill, broil, or bake.

Santa Maria salsa is the no-cook California barbecue staple: chopped canned tomatoes, celery, onion, and green pepper sharpened with horseradish, vinegar, and Worcestershire. Pour, chill, serve.

Grilled polenta topped with charred radicchio, olive oil, and a drizzle of vinegar. A rustic Italian antipasto where crispy-edged polenta meets the bitter smoky bite of grilled chicory.

Why wait for Thanksgiving when you can fire up the barbecue and enjoy this tantalizing turkey now!

Tandoori marinade with yogurt, ginger, garlic, and warm spices: cumin, coriander, turmeric, cayenne. Tenderizes and flavors chicken, lamb, or seafood for the grill or oven.

Vegan grilling sauce with tomato, molasses, soy sauce, chili powder, and mustard. A sugar-free BBQ-style marinade designed for seitan and tempeh on the grill.