Grilled Recipes Recipes

Intro

Fire up the grill with our grilled recipes collection, featuring smoky meats, fresh seafood, and veggie dishes that celebrate char and flavour. You’ll find easy marinades, time-saving prep ideas, and global favourites—from Filipino Chicken Inasal and Japanese Yakitori to Mediterranean salads and juicy steak. Designed for home cooks, these recipes balance bold seasoning with healthy techniques and work great on charcoal, gas, or stovetop grill pans.

Quick Picks

• Filipino favourite: Authentic Bacolod Chicken Inasal (Filipino Grilled Chicken)
• Juicy steak: Smoky Adobo Sirloin Steak 🔥 Juicy, Grilled Perfection
• Japanese street food: Chicken Yakitori
• Seafood special: Grilled Mahi-Mahi with Mango-Avocado Salsa
• Veg-forward: Grilled Mediterranean Salad with Sun-Dried Tomato Vinaigrette

Make-Ahead & Storage

Item	Fridge	Freezer	Reheat/Serve Tips
Chicken Inasal	3 days (cooked)	2 months (raw, marinated)	Grill or broil until charred; baste with annatto oil.
Smoky Adobo Sirloin Steak	3–4 days	2 months	Reheat gently; brush with butter for shine.
Chicken Yakitori	2–3 days	2 months (raw, skewered)	Reheat under grill or pan; brush with tare sauce.
Grilled Mahi-Mahi with Mango-Avocado Salsa	2 days	2 months (fish only)	Reheat fish lightly; make salsa fresh for serving.
Grilled Mediterranean Salad	2 days	Not suitable	Serve at room temp; refresh vinaigrette before serving.
Grilled Rosemary Lamb Chops	3 days	2 months (raw, marinated)	Sear over high heat; rest before slicing.

Compare Popular Options

Dish/Item	Time	Skill	Make-ahead	Best with / Notes
Chicken Inasal	45–60 min (plus marinate)	Easy	★★★★☆	Tangy and smoky; pair with garlic rice.
Adobo Sirloin Steak	15–20 min	Easy	★★★★☆	Bold Filipino flavours; excellent for meal prep.
Chicken Yakitori	20–25 min	Easy	★★★☆☆	Great for skewers or lunch boxes.
Mahi-Mahi with Salsa	25–30 min	Easy	★★★☆☆	Fresh and light; tropical finish.
Mediterranean Salad	20–25 min	Easy	★★★★☆	Works as a main or side; perfect with grilled lamb.
Rosemary Lamb Chops	15–20 min	Intermediate	★★★☆☆	Elegant yet quick; serve with herby yogurt dip.

Techniques That Matter

• Marinate properly: Acid (citrus, vinegar) tenderises, while oil carries flavour—don’t skip both.
• High heat sear: Aim for 220–250 °C grill temp for good char without drying out.
• Rest before slicing: 5–10 minutes keeps juices in for tender results.
• Vegetable care: Brush with oil, grill diagonally for marks, and season while hot.
• Keep fish intact: Use oiled grates or foil; avoid flipping more than once.
• Basting tips: Mix oil with aromatics (garlic, herbs) for flavour and shine mid-cook.

Common Mistakes & Fixes

• Dry meat → Grill too long or heat too low; preheat grill and rest before slicing.
• Stuck food → Oil grates or food lightly before cooking.
• Burnt exterior, raw centre → Too-hot grill; use indirect heat for thick cuts.
• Bland veg → Under-seasoned; salt and drizzle oil while hot.
• Tough lamb → Overcooked or untrimmed; use medium heat and rest well.

Serving Ideas / Planner’s Notes

• Grill mix: combine 1 meat, 1 seafood, and 1 veg option for balanced plates.
• Family table: serve with rice, grilled pita, or fresh salads.
• Add contrast: pair smoky meats with tangy pickles or yoghurt dips.
• Vegetarian swaps: try halloumi, eggplant, or portobello mushrooms for the grill.
• Leftovers: slice cold grilled meats into wraps or salads for next-day lunches.

Featured Links

Explore more charred favourites like Grilled Rosemary Lamb Chops, Teriyaki Sirloin Steaks, and Mike’s Savory Burgers—each one packed with smoky depth and perfect for summer gatherings.