Grilled

Grilled Recipes

209 recipes. Page 3 of 9

Smoky grilled dish recipes

Gobo Maki (Burdock Wrapped in Eso Fish Skin)

In Hagi, Yamaguchi, the skin of eso (lizardfish) left over from making grilled fish cakes was saved rather than thrown away, marinated in sweet soy and wrapped around burdock root. The rolls appeared at festivals, for guests and in cherry-blossom picnic boxes, and what sets them apart is that they use the skin, not a paste of the flesh. The skin needs a night in the marinade, which means starting the day before. Sliced, each round shows burdock at the center ringed by layers of dark, glazed skin.

🍱 Lunchbox 🎉 For Guests

Prep 25min Cook 20min 1 serving

Grilled Easy

Korean Gochujang-Grilled Butterfish

Butterfish has such fine, soft flesh that it falls apart easily when turned. The fillets go skin-side down and are left alone for a good while, then flipped once with a wide spatula. The gochujang paste, loosened with plum syrup, is brushed on very thinly, and a little lemon is squeezed over once the fish is plated.

Prep 15min Cook 12min 2 servings

Grilled Easy

Korean Grilled Beef Brisket

Paper-thin brisket striped with fat and lean cooks in seconds over high heat, its fat melting almost at once as the edges curl and crisp. No marinade is used. The slices go into a sesame oil and salt dip, or into a lettuce wrap spread with doenjang ssamjang. Between just right and dried out there is very little time, and overcooked slices lose their fat and turn chewy.

⚡ 20-Minute Recipes

Prep 5min Cook 5min 2 servings

Grilled Medium

Tuna Steak

Each side of the tuna gets only 20 to 30 seconds. In a pan hot enough to send up a wisp of smoke, that is long enough for a dark brown crust, and when sliced the center is a vivid, nearly raw pink. A gray cross-section means it stayed on too long.

⚡ 20-Minute Recipes

Prep 10min Cook 6min 2 servings

Grilled Medium

Cantonese Honey Char Siu (Glazed BBQ Pork with Five-Spice Honey)

In Hong Kong and Guangzhou, char siu hangs from hooks in roast-meat shop windows after roasting in a fire oven; this version gets its lacquered red-brown surface on a rack in a home oven. A spoonful of honey is held back and brushed on only after the first turn. The slightly charred edges are the prized bits, and the meat is sliced thin over rice or wonton noodles.

At least 2 hr 45 min 4 servings

Grilled Easy

Chicken Gyro

Chicken thigh charred over high heat and cold cucumber yogurt go into a warm pita together. Hot meat against cold sauce in the same bite is the whole point of the wrap, and it is eaten the moment it is rolled. The cucumber gets a light squeeze before it meets the yogurt, which keeps the sauce from turning thin.

Prep 20min Cook 15min 2 servings

Grilled Medium

Chicken Inasal (Bacolod Citrus Lemongrass Grilled Chicken)

The orange sheen of Bacolod-style grilled chicken comes from annatto oil, brushed on thinly every time the pieces are turned. In Bacolod a street called Manokan Country holds dozens of inasal stalls, and the dish is often simply called Bacolod chicken. A sour marinade of vinegar, lime juice, lemongrass, and garlic needs at least 2 hours and ideally a night in the fridge to reach into the thighs. Set aside annatto oil that never touches raw chicken for basting, and throw out the used marinade. In the Philippines it comes with garlic rice.

Prep 20min Cook 30min 4 servings

Grilled Easy

Chicken Satay

Turmeric, lemongrass, and coconut milk stain the chicken breast yellow, and the edges turn golden brown over a hot grill or pan. The sauce here is a quick one: peanut butter loosened with coconut milk and seasoned with fish sauce and sugar. Satay began in Java and changed as it spread to Malaysia, Thailand, and Singapore.

Prep 30min Cook 15min 4 servings

Grilled Easy

Chicken Souvlaki (Greek Lemon Herb Grilled Chicken Skewer)

Lemon, olive oil, garlic, and dried oregano give these Greek thigh skewers a sharp, slightly bitter herbal edge over the char. Thirty minutes of marinating works, but a night in the fridge goes deeper. Serve with plain yogurt, or tuck the chicken into warm pita with tomato and onion.

Prep 20min Cook 15min 4 servings

Grilled Easy

Korean Chili Soy Grilled Tofu

Tofu is browned on both sides, then a soy sauce with chopped hot green chili, garlic and a little sugar is spooned over and reduced for a minute or two. The tofu itself stays mild; the salty gloss and the sharp chili bite all come from the sauce.

🍺 Bar Snacks

Prep 12min Cook 12min 2 servings

Grilled Medium

Churrasco (Brazilian Rotisserie-Grilled Meat)

Five meats, picanha, pork belly, chicken thigh, chicken hearts, and linguiça sausage, go onto separate steel skewers seasoned with nothing but coarse salt. Each kind gets its own skewer because thickness and cooking speed differ, which lets whatever finishes first come off the grill on its own. Picanha is sliced thick against the grain and folded into a U before skewering. Shake off loose salt just before grilling so the crust does not turn too salty.

Prep 20min Cook 60min 4 servings

Grilled Medium

Cordero Asado (Spanish Roast Suckling Lamb)

The seasoning is lard, garlic and salt, nothing more. A milk-fed half lamb, laid flat on the bone, starts fat side down at a low temperature with pan juices spooned over, then is turned and finished hotter to color the outside. The timings are written for that thin, spread-out half; a rolled leg or a thick cut from an adult animal will not follow them.

Prep 30min Cook 105min 4 servings

Grilled Easy

Korean Grilled Corn with Soy Butter

Because the corn is boiled or microwaved first, the grill is only there for color: a butter, soy and sugar sauce brushed on as the cob turns, until the kernels catch caramelized brown spots.

Prep 5min Cook 20min 2 servings

Grilled Medium

Korean Grilled Beef Daechang

Daechang gets its rich, savory taste from the thick fat lining the inside of the intestine. Over high heat that fat renders out, and the outside browns and crisps. It firms up and toughens as it cools, which is why it is eaten straight from the pan, often with soju or cold beer.

Prep 20min Cook 15min 2 servings

Grilled Medium

Korean Daegu Doenjang Gui (Doenjang-Grilled Cod)

Brushed thinly with doenjang and grilled, the cod forms a thin, dark-brown skin of paste on top while the white flesh below stays moist and breaks into thick flakes. Sliced scallion or perilla leaves go alongside.

Prep 25min Cook 12min 4 servings

Grilled Easy

Korean Salt-Grilled King Prawns

The prawns go shell-on onto a bed of hot coarse salt. The salt is there less to season than to spread the heat, and the prawns cook in their own moisture until the flesh is springy. Garlic butter and lemon juice go on only once they come off the heat.

Prep 15min Cook 12min 2 servings

Grilled Easy

Korean Salt-Grilled Green Onion

Only the white part of the green onion is used, since the green tops burn before the inside cooks. Grilled hard, the outside chars deep brown and the inside softens until a chopstick slides in easily, turning sweet. Once plated, the onions get a little sesame oil, sesame seeds and lemon zest.

⚡ 20-Minute Recipes

Prep 10min Cook 8min 2 servings

Grilled Medium

Korean Grilled Chicken Neck Meat

With fat running between the muscles, chicken neck meat never turns dry the way breast does; it chews springy and savory. It gets a short toss in soy sauce, mirin and garlic, a hot sear until a brown crust forms, and green onion stirred in for the last 30 seconds.

Prep 20min Cook 10min 2 servings

Grilled Easy

Korean Salt-Grilled Chicken Gizzards

Most of the toughness in chicken gizzards sits in the silver membrane, and peeling it off carefully is the main job of prep. The more thoroughly it comes off, the easier they are to chew after a fast sear. They come out browned and crisp outside, springy inside, with a little lemon squeezed over.

Prep 15min Cook 12min 2 servings

Grilled Medium

Korean Soy Glazed Chicken Wings

Drumettes have plenty of collagen around the bone, and fully cooked, the layer under the skin turns pleasantly sticky. The soy and honey glaze sets dark brown only in the last few minutes, after the oven is turned up, and it can tip into burnt fast, so stay by the oven.

Prep 25min Cook 25min 4 servings

Grilled Easy

Korean Grilled Chicken Drumsticks

Drumsticks marinated in soy sauce, gochujang and honey roast in the oven. With bone running through a thick piece of meat, clear juices and skin color are not trusted as signs of doneness; a thermometer goes into the thickest part, away from the bone, and the center has to hold at 75°C or above for at least a minute.

At least 1 hr 30 min 2 servings

Grilled Medium

Korean Grilled Spicy Chicken Ribs

Dakgalbi usually means chicken stir-fried with vegetables on an iron plate, but this Chuncheon-style version puts only the marinated chicken on a grill. The gochujang paste caramelizes at high heat, charring the edges dark and leaving a faint bitterness after the sweet heat.

Prep 60min Cook 20min 2 servings

Grilled Medium

Korean Assorted Grilled Chicken

Breast, thigh and wing each get their own seasoning here and end up side by side on one plate. Salt alone keeps the breast mild, gochujang gives the thigh heat and charred edges, and soy with garlic makes the wings savory. Because fat and muscle differ by cut, the breast comes off first while the other two stay on longer.

Prep 30min Cook 30min 4 servings

Grilled Medium

Korean Chili Grilled Wings

Coarse chili flakes stand in for gochujang, so the wings bake into a rough, spicy crust with the flakes stuck right into the skin. For more heat, swap part of the flakes for hotter cheongyang chili powder.

Prep 20min Cook 25min 4 servings