It’s officially SUMMER, y’all. Bring on the sunshine, blow-up pools and backyard dinners.

It’s no secret that summer is my favorite season of all. The warmth, the bursting gardens, the lake and beach days, the patio hangs, the FOOD. It’s all so simple feeling, and just plain GOOD. Like, uplifting for the mind, heart, body. There are sweet things about the other seasons too, but summer is just bliss for my soul.

And when it comes to summer, I don’t mess around with meals. We’re eating (and cooking) outside as much as possible. We love it just as much as my kids do. There’s something so carefree about sharing a meal in patio chairs or on a picnic blanket as the sun starts to dip lower in the sky. Less mess, less cleanup and less stress.. leaving room for way more actual enjoyment.

And we’re about keeping things extra simple around here– especially so in the summer when we want to spend more time being together. Seasonal ingredients and colorful veggies– many from our own garden if possible– thrown on the grill is my summer mealtime staple. Easy, fresh and minimal is the name of the grill game.

And you guys, if you’re not a big “griller” or haven’t given it a shot, DO IT. Try it. It is so easy, and so fast, and creates the best flavor ever, for ALL foods (mmm, lightly charred peaches and zucchini and corn, anyone??).

But if you’re not sure where to start with grilling, or are looking for some new ideas, let me share some of our very own go-to summer grilling recipes that are super straightforward, family friendly, healthy & delish. Dig in, friend!

My favorite summer grilling recipes:

01. Maple-Hot Sauce Grilled Chicken with Grilled Peaches

Makes approximately 4 chicken breasts

Notes: This marinade works great for steak, shrimp and fish too! If peaches are not in season, use whatever fruit is, like apples, pears, plums, or berries, or veggies of your choice instead.

4 organic chicken breasts

2 peaches, semi-firm, sliced in half

For the Maple-Hot Sauce

4 tablespoons maple syrup

4 tablespoons olive oil

1 tablespoon hot sauce (or more if you like it spicy)

½ teaspoon sea salt and pepper

Mix marinade ingredients together first, then place chicken and peaches in a shallow glass baking dish or plastic bag, and pour the marinade over the top for up to 24 hours before grilling, pan frying on the stove or baking at 375°F until cooked through, approximately 10-15 minutes.

02. Grilled Kale or Romaine Caesar Salad
Makes approximately 4 servings

Notes: You can make this salad as a traditional Caesar salad with romaine lettuce or kale, and even try it grilled for an extra special touch and boost of flavor. Optional to serve with grilled chicken, steak, or wild prawns for an entrée style salad.

2 hearts romaine lettuce, cut in half lengthwise or 2 bunches Italian/Lacinato kale, bottom stems removed

Rub each flat side of the romaine lettuce with some olive oil (or lightly rub each leaf of the kale). Preheat the grill to medium-high, and place lettuce with the inner core facing down for a few minutes, until you get some good grill marks. Remove from heat and drizzle dressing over the top to serve. Sprinkle with black pepper, grated parmesan cheese, and red pepper flakes to serve.

03. Molasses Ginger Salmon

Makes approximately 2 servings

Notes: Fun fact: blackstrap molasses has great health enzymes and minerals that you can’t get anywhere else. Make good use of its smoky flavor with this amazing marinade for grilled or roasted fish. Just be sure to remove the fish from the heat 1-2 minutes before it looks done, as it will continue cooking when you take it out. If you don’t like fish, try this same sauce combination over rice, quinoa or vegetables. 

1 12 ounce wild salmon filet 

4 tablespoons fresh ginger, grated or finely chopped

2 cloves garlic, chopped

2 tablespoons unrefined sesame oil 

2 tablespoons unrefined blackstrap molasses

1 teaspoon chili powder 

sea salt and pepper to taste

Preheat oven to 350°F, or preheat a grill to medium heat. In a bowl, mix together sesame oil, chili powder, sea salt, pepper and garlic. Add molasses and chopped ginger, and whisk ingredients together, melting the molasses if necessary. Rinse the salmon, pat dry with a paper towel and place on parchment lined baking sheet. Pour the molasses-ginger marinade over the fish. Cook on the grill at a medium temperature about 8-10 minutes, or until the thicker part of the fish is almost opaque. Broil for 1-2 minutes at the end to caramelize the natural sugars. Remove from the oven and let sit covered, for 2-3 minutes before serving.

04. Apple Onion Turkey Burgers

Makes 4 servings

Notes: For the best flavor, get a mix of dark and white ground meat.

1 lb organic ground turkey

2 green onions finely chopped

1 green apple finely chopped

1 handful mint chopped

2 tablespoons olive oil

generous sprinkle of sea salt and pepper

In a medium mixing bowl, combine all ingredients and stir well to combine. Form mixture into patties- small or large, depending on your preference and grill or pan-fry over medium-high heat until done to your liking, approximately 4-5 minutes per side. Serve in lettuce wraps, over salads or on bakery-made buns/sprouted grain/gluten free bread with all the fixings!

05. Grilled Fish, Sausage & Shrimp in Packets

Makes approximately 2 servings

Notes: You’ll love this easy clean up method! Perfect for the oven or grill, and the packets can be prepped ahead of time for a picnic, camping or BBQ. Feel free to use a jarred olive tapenade or pesto too.

Preheat oven to 425. Place 2 sheets of foil (approximately 12 inches long) on the counter and place fish filets on the far side of each sheet. Drizzle each piece of fish with olive oil and spread the tapenade on top. Add shrimp and sausage pieces around it and drizzle with olive oil. Fold the foil over and crimp on all sides. Bake for 14-16 minutes, or grill for 8-10 minutes. Snip an “X” on top of each packet to serve (or store for tomorrow).

06. Lemony Greek Grilled Chicken

Notes: this is such a easy and quick marinade for chicken, but the same sauce would also work great as a dip or as a salad dressing. I love marinading the chicken for a few hours in this, if it’s possible. Add some extra olive oil if you plan on grilling it on a grill, otherwise it can stick. Great paired with a green salad, roasted or grilled veggies, and rice or potatoes.

1 cup greek yogurt or unsweetened coconut milk yogurt to make it dairy-free

07. Golden BBQ Chicken & Slaw

Makes 4 servings

Notes: such a quick easy dinner for a busy summer night! This takes me about 7-8 minutes to make the dressing, marinade the chicken & prep the slaw. You can do this 

For the Golden BBQ Sauce

—

Looking for even more simple, summer-ready recipes in your life? Get 7 free days of our ultimate healthy recipe database (where a new recipe drops every week!)