A week’s worth of grill recipes that don’t include burgers or hot dogs

Grilling season is officially here, which means it’s time to start planning your backyard barbecue menu. While the kids are off school all summer, you are obviously still busy and may be inclined to just throw some burgers and hot dogs on the grill and call it a meal.

There are, however, many grill-ready recipes that are both quick and easy. From chicken to grilled potato salad and even salmon, Char-Broil has recently shared some of its favorites, giving you a whole week of daily grilling recipes that will keep your summer exciting!

Of course, you don’t have to do these in order, but take a look at the recipes below and maybe they’ll inspire you to keep that grill fired up all week long!

Monday — Grilled Buffalo Chicken Meatballs

20-minute prep; 25 minutes to cook

MEATBALLS
1 1/4 pound ground chicken
2 tablespoons cooked carrot, finely chopped
2 tablespoons celery, finely chopped
1 green onion, finely chopped
1/4 cup dry bread crumbs
1/2 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon brown sugar
1/2 teaspoon granulated garlic
1/4 teaspoon ground black pepper

RANCH DIP
1/4 cup non-fat Greek yogurt
1/4 cup mayonnaise
1 tablespoon buttermilk
1/2 teaspoon seasoned salt
1/4 teaspoon dill
1/4 teaspoon ancho chile powder
1/4 teaspoon granulated garlic

BUFFALO SAUCE
1/4 cup hot sauce
1/4 cup butter
1/4 teaspoon Worcestershire

Directions:
-Mix together the chicken, carrot, celery, onion, bread crumbs, salt, paprika, brown sugar, granulated garlic, and pepper. Form into meatballs the size of ping-pong balls. Refrigerate for at least 30 minutes.
-Make the ranch dip. Mix together the yogurt, mayonnaise, seasoned salt, dill, ancho chile powder and garlic. Refrigerate for at least 30 minutes.
-Preheat your grill to 350 degrees. Lightly oil a vegetable grill topper and preheat it as well.
-Place the meatballs on the topper and cook until the bottoms are firmly set, about five minutes.
-Meanwhile place the hot sauce, butter and Worcestershire sauce in a small pot and place over medium-low heat on the grill side burner. Stir occasionally until the butter is melted and combined into the sauce, about three minutes.
-Turn the meatballs to a raw side and cook two more minutes. Repeat until the entire surface of the meatballs is browned.
-Now the meatballs are firm enough to just roll them around every few minutes until they finish cooking, about another 10 minutes to reach an internal temperature of 165 degrees.
-Toss the meatballs in the Buffalo sauce and return them to the grill topper just for one minute to glaze the meatballs. Serve the meatballs with the ranch dip or use them to make meatball sliders or sub sandwiches.

Tuesday — Malibu Chicken

20-minute prep; 10 minutes to cook

1 15-ounce can of crushed pineapple
1 15-ounce can of pineapple rings
1 can of coconut milk
2 tablespoons olive oil
4 large chicken breasts trimmed of fat and cartilage
2 scallions sliced on the bias
1/2 of a large red pepper cut into a small dice
Zest from one lime
4 tablespoons sriracha hot sauce (or to taste)
Lime wedges

Directions:
-For the Marinade: Pour the juice from the two cans of pineapple into a bowl, reserving the pineapple from each can. Pour in the can of coconut milk and olive oil. Stir until mixed.
-Salt and pepper all sides of your chicken breasts and immerse them into the pineapple juice marinade. Let them sit in it for about 15 minutes. Remove, drain and pat dry before grilling.
-Grill your chicken with the lid closed for five minutes on each side and continue grilling until the internal temperature is 160 degrees F as measured with a digital probe thermometer. Let the chicken rest for a few minutes while you grill the pineapple rings.
-For the Relish: Put the crushed pineapple, chopped scallions, red pepper and lime zest into a bowl and mix. Add the hot sauce to taste.
-Slice the chicken and serve with the grilled pineapple rings, lime wedges and Malibu Relish.

Wednesday — Maple Bacon Grilled Potato Salad

5-minute prep; 15 minutes to cook

8 ounces bacon, cooked until crispy and chopped
2 pounds small red or yellow potatoes
3/4 cup olive oil, divided
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup maple syrup
1/2 green pepper, diced
1/2 red onion, diced
1 small handful fresh parsley, stems removed and coarsely chopped

Directions:
-Par-cook the potatoes for 3 minutes in a large pot of boiling water. Strain and set aside until cool enough to handle.
-Meanwhile, preheat your grill for medium high heat.
-When cool enough to safely handle, slice the potatoes in half. Place them in a large bowl and splash with 1/4 cup olive oil and a pinch of salt. Toss to coat.
-With tongs, carefully arrange the potatoes over the grill, cut side down. Grill 4 to 5 minutes for great grill mark, flip and finish off another 3 minutes until potatoes are tender.
-Remove from grill and place in a large, clean bowl.
-Whisk the Dijon mustard, red wine vinegar, and maple syrup with the remaining 1/2 cup olive oil. Toss the Dijon vinaigrette over the potatoes with the green pepper, red onion, and parsley. Season with salt and pepper to taste.
-Lastly, fold in the cooked bacon, sprinkling a hefty portion on top to lure in anyone eyeing up this new twist on potato salad.

Thursday — Salmon In A Cast Iron Griddle

10-minute prep; 15 minutes to cook

1 8-12 ounce salmon filet
1 medium purple or red onion, chopped
4 small plum tomatoes, chopped
1 green bell pepper, chopped
1 can Mexican corn
all-purpose seasoning
seafood seasoning
2 tablespoons dijon mustard
2 tablespoons sugar
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
fresh dill

Directions:
-On a cutting board, dice the red onion into quarter-inch pieces.
-Seed and dice the tomatoes and bell pepper into quarter-inch pieces.
-Combine the onion, tomatoes, bell pepper and the Mexican corn in a bowl and reserve.
-In a small bowl, whisk together the mustard, sugar and white wine vinegar and put aside.
-Stream in the olive oil while continuing to whisk.
-Season the salmon with seafood seasoning.
-Heat the cast iron skillet on a grill with medium-high heat.
-Place the salmon skin side up and cook until golden and a little crispy at the edges, 3-4 minutes.
-Flip and cook for 2 minutes more for a pink center, or 4 minutes for opaque fish.
-Pour in the vegetables around the salmon and sprinkle the vegetables with all-purpose seasoning.
-Continue to cook for 2-3 minutes, stirring the vegetables occasionally.
-Remove from grill and top with fresh dill.
-Transfer the salmon to a serving plate, top with the vegetables, and cover with a liberal amount of the mustard dressing.

Friday — Beer Brats

10-minute prep; 10 minutes to cook

BRATS
4 bratwurst sausages
1/2 lager beer
4 hoagie rolls
whole grain dijon mustard
your favorite additional condiments

CARAMELIZED ONIONS
2 tablespoon butter
2 onions, sliced
1/3 cup lager beer
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1 teaspoon oregano
salt and pepper to taste

Directions:
-Preheat your grill for direct grilling at medium high.
-Pour half of the beer in a highball glass. Using a marinade injector, inject approximately 1 ounce of beer into each brat by inserting the injector lengthwise into the sausage.
-In a saucepan, saute the onions with 2 tablespoons of butter until golden brown. Add the brown sugar, balsamic vinegar, oregano, salt, pepper and half of the beer. Simmer for 5 to 10 minutes and reduce.
-While the caramelized onions simmer, add brats to grill. Grill 3 to 4 minutes on each side.
-Serve brats in hoagie rolls with caramelized onions and mustard.

For more tips on these recipes and dozens of other grilling meals, visit Char-Broil’s website.

What’s your go-to grill recipe?