27 Father’s Day Grill Recipes That Make Dad Feel Like the Backyard Hero (Without Making You Sweat)

A humorous social contract is in place for Father’s Day cookouts. One person gets to ‘relax’ while the grill master has to run to and from the tongs, trays, and coolers, which are always out of reach. I personally appreciate a menu that is ‘abundant’ and doesn’t require a spreadsheet to understand it.

This means a combination of quick wins (skewers, hot dogs) and a few slow flexes (ribs, pork shoulder). The grill recipes below are easy to prepare, pair well together, and are meaty, a little messy, and smoky. Choose a few and let your backyard take care of the rest.

1) Smash Burgers

I’ll admit it: I used to overthink burgers until I started smashing them thin and calling it a day.

In regard to the tips, be sure to use a good amount of heat, a solid spatula, and try to not worry too much about developing a crust. The combination of American cheese and the classic salt-and-pepper seasoning can be very nostalgic for many people. Set this dish beside some shredded lettuce and pickles, and watch the “I’m only having one” lie unfold.

2) Grilled Ribeye

Here’s an interesting method that will also help you relax: slow first, then sear. Start with the ribeye to develop a rich, dark crust, then move your torch to direct heat for a proper sear. With this method, I took my steaks from fine to ‘why is everyone suddenly quiet’. If dad loves the steakhouse vibe, but hates the price, this is the one.

3) Grilled Chicken Thighs

My favorite love language is chicken thighs. I find them very easy to cook and very forgiving of mistakes. They absorb flavor very well and a simple marinade of lemon juice, garlic, oregano, and olive oil creates a great flavor that withstands grill smoke.

When grilling, I recommend a medium heat and try to adjust your burn threshold as the skin crackles but avoid scorching it. I usually serve chicken thighs with yogurt sauce and/or a cucumber salad because the chicken gets spicy on the edges and the yogurt and cucumber salad provides a nice cooling contrast.

4) BBQ Chicken Drumsticks

Drumsticks are basically built for a cookout: handheld, juicy, and socially acceptable to eat like a gremlin.

Use indirect heat to cook the meat all the way through. Then, at the end of the cooking time, apply the sauce so it caramelizes instead of burning. If someone prefers the sauce to be sweeter, or with a bittersweet vinegar finish, these ingredients are best added at the end of the cooking time. To alleviate any concerns about food safety, you can designate a “brush” for the final coat.

5) Texas-Style Hot Dogs

Well-cooked hot dogs are one of the best foods you can eat, I’ll fight anyone on this. My technique for cooking hot dogs is next level. I cut the hot dogs lengthwise so that they get extra grill lines, and lie flat on the grate instead of standing up.

Also, the best part is the toppings. I put chili, mustard, relish, and of course, onions. If your family is one that runs spicy, jalapeños are good too. And while other food is cooking, this is the best way to feed kids and picky adults immediately instead of facing the wrath of the BBQ.

6) Bratwurst With Peppers

Brats exude a laid-back old-world charm. The scent of grilling brats brings back memories of tailgate parties at sporting events. You can skip this step if you’re short on time but beer soaking the brats is a great way to enhance the flavor and keep the brats moist. Cook the brats all the way through at a medium temperature and turn them frequently to brown them all the way around. Once cooked, place the brats in buns with the sautéed peppers and onions to create what I believe is a very respectable dinner.

7) Grilled Pork Chops

Cooking pork chops can be challenging and comes with some risks, so I want to be careful. I prefer to use a marinade leading with Dijon and a thermometer instead of a guessing method. For the sweetness and smokiness of pork, mustard and rosemary are perfect. If the outside is browning too quickly, set up a two-zone fire for gentle finishing so you can be done with that. Before someone asks “Are they ready yet?” you should let them rest for a little bit.

8) Grilled Pork Tenderloin

Pork tenderloin is an ideal choice for weeknights and can double as a Father’s Day centerpiece. Maple and chipotle offer a customizable sweet and spicy heat that you control. Searing and finishing it over indirect heat will help the center remain tender. The medallions will go quickly, and you may not even get a chance to place the cutting board down.

9) Sausage And Shrimp Skewers

There is a positive unfairness regarding the combination of shrimp and sausage due to how each individual taste feels as if they demand more effort than what has actually been put in. Be sure shrimp are fully cooked (look for pink and opaque coloration) and that the sausage is heated through.

It doesn’t take much to make this dish smell like a party; a Cajun style spice blend and a quick brush of butter at the very end is all you need. Those who say they “don’t like seafood” may just be converted by this skewer (at a minimum, it should give them something to think about).

10) Cedar Plank Salmon

Cedar plank salmon is my go-to for feeding a group without juggling tiny pieces of fish.

Soaked planks and the Salmon, wood will add some great aroma , and the Salmon will be perfect. There is a reason why lemon and dill are used together, it is fresh and summery. And if you add an easy rice salad, you will look like you have gone to a lot of effort when in fact you haven’t.

11) Grilled Fish Tacos

Fish tacos are great for audience engagement as participants can assemble their own tacos. If you are concerned about sticking, you can use grilled tilapia, which can be done in a basket or wrapped in foil. Once finished, you can flake the tilapia onto the tortillas.

Lime crema, which can be made with yogurt/sour cream, lime, and a pinch of salt, is a great addition to your tacos. Add some crunchy cabbage and you’ll have a meal that will keep everyone gathered around the kitchen island.

12) Grilled Shrimp

This recipe is great for when I want something quick to make but that has a rich flavor. Because shrimp cook so quickly, garlic butter has to be prepared beforehand. Don’t leave the stove; shrimp won’t be forgiving about phone distractions. Once they are done cooking, they can be plated, and served with lemon and the butter will do the rest.

13) Flank Steak With Chimichurri

Flank steak is my top choice for a bit of theatre that won’t put a hole in your pocket like ribeye prices. If done over a high and quick grill, flank is tender enough for most to take pleasure in, you just need to slice it properly against the grain and serve it with chimichurri which I find to be a nice juxtaposition with the herby freshness. I’ve seen this go before it even reaches the table on either side so maybe make it double.

14) Carne Asada Skirt Steak

Skirt steak does well with an aggressive marinade, especially if it has some citrus, garlic, and maybe a bit of cumin and soy sauce. Be careful with how long you marinade, as it can go from juicy to chewy quickly. Always serve skirt steak with thin slices, and keep the line moving! A great way to serve a large group is to sneak them into some tortillas, bowls, salads, etc.

15) Grilled Pork Ribs

Ribs are a commitment, but they’re a satisfying one, like mowing the lawn with perfect stripes.

In the case of drying meat, you should try using a spray bottle or mop sauce to rehydrate it. A dry rub and indirect heat at lower temperatures will also help. I personally prefer to keep the sauce on the side so people can decide how much stickiness they want. Like a pack of starving seagulls, they’ll be waiting, so before you start slicing, give them a warning.

16) BBQ Pulled Pork

If you want leftovers, cooking pork shoulder is a great option for you. Cook it low and slow over indirect heat so it shreds easily. Keep in mind, there is some variability, depending on the cut and your grill’s attitude. While you’re cooking the meat, you can throw some sauce on it (not a flood; you can always add more). Then put it on buns with slaw, and you’ll have the kind of sandwich that makes people go quiet for a minute.

17) Grilled Chicken Wings

Grilled wings feel like you’re getting away with something.

The first step is to put them on indirect heat because the fat needs to come out. Once most of the fat has come out, put them over direct heat to crisp them up and get a nice char. Before serving, add whatever sauce your group decides (buffalo, honey-garlic, etc.). I usually bring too many wings because people tend to get excited about the wings.

18) Grilled Corn On The Cob

I have always found grilled corn to be a particularly interesting side option at restaurants. A new one for me was chili-lime butter. It sounds like a good addition due to how messy it looks from the butter running down your arms and wrists. You can either go with grilled corn in the husk or grilled corn with shucked husk. Leaving the husk on means a more flavorful, softer grill, while shucked means more charred kernels and more grill. Both options are a great choice, just be ready to get a little messy!

19) Grilled Potato Packets

Foil packets simplify the cooking process. Slice the potatoes and add some chopped onions, butter, salt, and herbs. Wrap it up and let the grill do the rest! While you concentrate on other dishes, the potatoes will cook and they are almost impossible to burn. I will even sometimes stash a single packet to save for later, which I guess is a little selfish.

20) Grilled Asparagus

Asparagus is a simple yet classy side. Grill the spears and top them with Parmesan, lemon zest, and a drizzle of oil and sprinkle of salt. The dish has lovely bright flavors with a delicious nuttiness from the char. You can also use this as a bargaining chip if someone in the group “doesn’t do vegetables.”

21) Grilled Caesar Salad

Every summer I do this for the first time. It gives me some anxiety. I feel it’s illegal to grill lettuce, but it will only be there for a second and the rosemary will get a nice smoky flavor. The center of the rosemary will stay raw though. Then you have a perfectly good salad to go alongside ribs that doesn’t look like an after thought, and with some croutons and a light dressing. This is also a good way to get people talking which is half the job of the cookout.

22) Grilled Pineapple

Grilled pineapple is amazing. It almost seems like the grill has become a dessert machine. The toasted crunch from the grill char marks along with the sugars in the pineapple create a gorgeous caramelized surface. While brown sugar and cinnamon topping is optional, I always advise it. You can serve the pineapple as is, or with vanilla ice cream, or even a healthy option like salsa on the side.

23) Grilled Peaches

Grilled peaches are the star of the show. Select peaches that are ripe, but still firm, and grill them with the cut side down. When coupled with honey and mascarpone, you have a simple dish, yet it is so deceptively thoughtful. It’s a game-changing dish, especially for family members who are of the mindset that “dessert isn’t necessary.”

24) Portobello Mushroom Burgers

A good portobello burger doesn’t pretend to be beef; it shouldn’t actually try to copy beef in its smoky, juicy flavor. For the burger caps, have them soak in balsamic vinegar, olive oil, and a little garlic. Then, grill them and watch them soften and brown. You can add cheese, but to keep it vegan, you can have a zesty sauce instead. It’s a nifty option when not everyone at Dad’s table is going for the meat.

25) Halloumi Skewers

One of my favorite party tricks with cheese is halloumi. It is deceptively chewy and has a squeaky sound when you bite into it. It has a light golden brown crust and is somewhat salty and rather rich. I paired it with cherry tomatoes to get small bursts of sweetness with each mouthful. Since this goes fast, I take it as an appetizer and make more.

26) Grilled Flatbread Pizzas

Flatbread pizzas offer a fun opportunity to be creative at cookouts. To prepare them, grill one side of the flatbread, add toppings, and then close the grill to melt the cheese. With respect to avoiding a soggy flatbread crust, it is best to limit toppings to pizza sauce, mozzarella cheese, a few vegetables, and perhaps some pepperoni. They are also good for picky eaters who don’t want “another salad.”

27) Grilled Pound Cake

There is a sense of silliness around grilling pound cake; however, it offers a chance to make something really good. Grilling pound cake will make the outside crunchy and golden, while the inside stays soft and spongy. Slice the pound cake thick, so that individual cake slices do not fall apart. The best results come from grilling the pound cake quickly over medium heat. This dessert is so good, it will keep people out of the folding chairs!