3 Must-Try Grilling Recipes

3 Must-Try Grilling Recipes

Faazil Irshad

June 26th 2021

1. Grilled Chicken Breasts with Lemon and Thyme

A bold mixture of red-pepper flakes, garlic, thyme, lemon juice, and olive oil serves as a spicy marinade for bone-in chicken breasts. If you want your chicken spicier still, increase the red pepper or leave the breasts in the marinade for an hour or two.


  • 1 1/2 tablespoons lemon juice

  • 1/4 teaspoon dried thyme

  • 1/2 teaspoon dried red-pepper flakes

  • 1 clove garlic, minced

  • 1/4 cup olive oil

  • 1/4 teaspoon salt

  • 1/4 teaspoon fresh-ground black pepper

  • 4 bone-in chicken breasts (about 2 1/4 pounds in all variations)

  • Variations include

- Try any dried herb you like in place of the thyme. Marjoram, oregano, rosemary, or sage are all good choices.

- Use a quartered chicken instead of bone-in breasts. Cook the breast sections as directed in Step 2 and allow thirteen minutes per side for the leg quarters.

- Use boneless, skinless chicken breasts instead of bone-in breasts. Grill them until just done, about five minutes per side over moderately high heat.

2. Grilled Shrimp with Oregano and Lemon

The sauce for this shrimp is a simple version of Italy's salmoriglio, typically made with lemon and herbs in a mortar. The sauce is also delicious spooned over grilled swordfish or any other meaty fish.


  • 1/2 cup salted capers—rinsed, soaked for 1 hour and drained

  • 1/2 cup oregano leaves

  • 1 garlic clove, minced

  • 3/4 cup extra-virgin olive oil

  • 1 teaspoon finely grated lemon zest

  • 3 tablespoons freshly squeezed lemon juice

  • Freshly ground pepper

  • 2 1/2 pounds large shrimp, shelled and deveined

  • Salt

3. Grilled Steak with Cucumber-and-Daikon Salad

Chef Way David Myers grills with bincho (hard white charcoal) and serves the steak with yuzukosho, a condiment of yuzu (a citrus), chiles and salt.Easy Way Home cooks can use a grill pan or any kind of outdoor grill for strip steaks. The topping: lemon zest, chili, daikon and cucumber salad.


  • 2 tablespoons soy sauce

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon unseasoned rice vinegar

  • 1 garlic clove, minced

  • 1/4 cup canola oil, plus more for rubbing

  • Salt and freshly ground pepper

  • 1/2 seedless cucumber, very thinly sliced

  • 8 ounces daikon, peeled and very thinly sliced

  • Four 8- to 10-ounce strip steaks (3/4 inch thick)

  • 1 tablespoon minced lemon zest

  • 1 cup radish or daikon sprouts (optional)

  • 1 teaspoon minced fresh chile

  • 4 ounces baby arugula

  • 2 tablespoons toasted sesame seeds

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