31 Flavor-Packed Reasons to Fire Up Your Charcoal Grill From skewers to steaks, and even cocktails, there are endless ways to imbue smoky flavor into your meal. By Emily Ziemski Emily Ziemski Emily Ziemski is a recipe developer, editor, and food writer with a focus on sustainability and wellness. Previously a senior food editor at Well+Good and food editor at Food52, she's best known for the creation of the Dirty Martini Salad Dressing (for which she apologizes). Food & Wine's Editorial Guidelines Published on May 23, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Grilling over charcoal takes a little more work than using a gas grill, but the process infuses meat, fish, and vegetables with a delicious smokiness that you just won't get otherwise. We love a charcoal grill for slow-cooking brisket, grilling shawarma-style kebabs, getting the perfect char on a pizza, and even infusing that smoky flavor into a cocktail. And when you're done cooking your main dish, there's nothing better than putting a sweet treat over the coals to bake while you eat, ready just in time for dessert. It's time to brush up on your skills, pick up a bag of the best charcoal for your setup, and get that fire started. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. Charcoal-Grilled Chicken Wings Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless This recipe from F&W Editor in Chief Hunter Lewis cooks forgiving bone-in wings over hot coals, where the slowly rendering fat creates a crisp exterior while adding subtle smoky depth. According to F&W's Test Kitchen: “Nothing complicated here — just some damn good wings.” Get the Recipe Save Coal-Roasted Sweet Potatoes with Maple-Chile Butter Jennifer Causey / Food Styling by Ali Ramee Sweet, tender, and a little spicy, these coal-roasted sweet potatoes make the perfect smoky side for any cookout. Get the Recipe Save Smoke-Grilled Tri-Tips with Jeow Som Dipping Sauce Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis 2020 F&W Best New Chef Donny Sirisavath prefers cooking with mesquite or oak wood for his tri-tip steaks, which imbues an especially smoky rich flavor. Get the Recipe Save Grilled Pizza with Prosciutto Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver The one quality pizza ovens and grills share? They can both reach very high temperatures, perfect for turning out bubbly, crispy pizzas. Get the Recipe Save Grilled S’mores Pie Jennifer Causey / Food Styling by Ali Ramee Bring all the campfire flavors to your backyard — and skip the potential mess of a dropped marshmallow — with this s'mores pie that's baked right on top of the grill. Get the Recipe Save Chicken Lule Kebab Julia Stotz / Food Styling by Caroline K. Hwang / Prop Styling by Samantha Margherita These kebabs are made with chicken thighs ground with lamb fat, which gives them a rich, savory flavor and juicy, tender texture. Get the Recipe Save Babi Panggang Karo (North Sumatran Grilled Pork) Eva Kolenko / Food Styling by Marian Cooper Cairns / Prop Styling by Natasha Kolenko Aromatic lemongrass, garlic, fresh lime juice, and soy sauce mix together to create a beautifully caramelized exterior for pork shoulder that only deepens when cooked over coals. Get the Recipe Save Beef Shish Kebab Julia Stotz / Food Styling by Caroline K. Hwang / Prop Styling by Samantha Margherita These juicy, tender kebabs are worth the prep: An overnight marinade plus tenderizing with a meat mallet gets the beef grill-ready. Get the Recipe Save Slow-Grilled Cauliflower with Tahina and Zhough Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis Maydān, Rose Previte's Washington, D.C., restaurant, is a wood-fired homage to Lebanon. It's justly famous for its massive hearth, where a version of this whole marinated cauliflower is cooked. This recipe is adapted for a charcoal grill. Get the Recipe Save Tandoori Chicken Greg DuPree / Food Styling by Kelsey Moylan / Prop Styling by Josh Hoggle Legendary cookbook author Madhur Jaffrey adapted tandoori chicken so that home cooks could make it on a charcoal grill. The chicken is dressed with lemon juice and salt before it marinates in a mixture of onion, ginger, garlic, chiles, and garam masala. Get the Recipe Save Grilled Vegetable Flatbread with Smoked Almond Muhammara Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen This flatbread proves just how flavorful grilled vegetables can be. A medley of summer produce stands out on a crisp bread topped with a smoky, creamy almond spread. Get the Recipe Save Lemongrass Skirt Steak Skewers Cedric Angeles This recipe from 2020 F&W Best New Chef Donny Sirisavath is all about technique: Flat skewers help keep the meat from rolling as it cooks, allowing it to char evenly on all sides. For the best grill marks and caramelization, make sure the grill is fully preheated so the sugars in the marinade can properly sear and brown. Get the Recipe Save Tamarind Chicken Greg DuPree / Food Styling by Melissa Gray Streett / Prop Styling by Lydia Pursell The tamarind in the marinade lends sour flavor that's beautifully contrasted with barbecue smoke, and the sugars of the fruit caramelize under the high heat. Get the Recipe Save Rosé-Marinated Grilled Leg of Lamb with Walnut Salsa Fresca Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver Cookbook author Andrea Slonecker uses pungent, salty anchovies to flavor a rich leg of lamb that's first marinated with rosé. Get the Recipe Save Grilled Corn Ribs with Honey Butter Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley These spice-rubbed, honey-drizzled corn “ribs” combine the smoky sweetness of grilled corn with the sticky, finger-licking appeal of barbecue ribs. Get the Recipe Save Chicken Inasal (Filipino Grilled Chicken) Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen This dish's aromatic marinade layers in the citrusy, floral notes of lemongrass alongside pungent shallots and garlic, while coconut vinegar lends gentle sweetness and balanced acidity. A final brushing of annatto oil gives the crispy skin its signature glossy red hue and subtle peppery flavor. Get the Recipe Save Charred Jalapeños and Tomatoes Julia Stotz / Food Styling by Caroline K. Hwang / Prop Styling by Samantha Margherita Charring vegetables is a great way to soften their exterior while also concentrating their juices on the inside. The smokiness of the grill amplifies the spicy jalapeño and sweetness of the tomato. Get the Recipe Save Charred Chile–Marinated Grilled Chicken Tacos Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Nidia Cueva 2021 F&W Best New Chef Fermín Núñez starts by charring and toasting dried chiles, cinnamon, allspice, and onions before blending them into a marinade for juicy chicken thighs. After soaking for an hour, the chicken picks up layers of aromatic flavor before quickly cooking on the grill. Get the Recipe Save Corn Husk–Grilled Goat Cheese with Corn Relish and Honey Victor Protasio Creamy, smoky, and tender, these cheese-filled corn husks are the perfect portable snack. Serve them with your favorite crusty bread, or toss the whole mixture into a salad for grilled flavor. Get the Recipe Save Grilled Mahi-Mahi with Lemongrass-Lime Aïoli Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Mahi-mahi is mild, so any flavor it's given takes center stage. Here, a citrusy lemongrass aioli bolsters the char of the grilled fish. Get the Recipe Save Charred Cabbage with Ssamjang Butter Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox Cooked over high heat, cabbage develops charred, crispy edges while staying tender in the center, making it ideal for soaking up flavorful sauces. Here, Chicago chef Andrew Zimmerman pairs it with a deeply savory ssamjang butter made with spicy-sweet ssamjang paste, fish sauce, and vinegar for a rich, tangy finish. Get the Recipe Save Tira de Asado (Argentinean-Style Grilled Beef Short Ribs) Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis League of Kitchens instructor Mirta Rinaldi shares her recipe for tira de asado, the Argentine tradition of grilling cross-cut beef short ribs over live fire. To serve alongside the richly charred meat, she pairs the ribs with a tangy Balsamic Chimichurri. Get the Recipe Save Pollo Yucateco Asado (Yucatán-Style Grilled Chicken) Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Nidia Cueva Colored a vibrant red from achiote powder, these juicy chicken thighs from chef Bricia Lopez are infused with oregano, orange juice, and warm spices for deeply layered flavor. Toasting whole spices before grinding helps intensify their aroma and richness, while a two-zone grill setup allows the chicken to cook through gently without excessive charring or flare-ups. Get the Recipe Save Grilled Whole Snapper Cara Cormack Keeping the grill covered while the fish cooks helps retain moisture and protects the breadcrumb coating from flare-ups that could scorch it. A grill basket makes turning the fish easier and helps prevent sticking, though the fillets can also be cooked directly on clean grill grates if handled carefully to preserve the crust. Get the Recipe Save Lobster Tails with Scotch Bonnet–Honey Glaze Greg DuPree / Food Styling by Chelsea Zimmer and Melissa Gray / Prop Styling by Audrey Taylor For this recipe, Haitian chef Dayana Joseph draws inspiration from boukannen, the Haitian barbecue tradition of cooking fish or meat over an open fire until lightly smoky and charred. The lobster is brushed with a buttery shallot-and-garlic mixture modeled after epis, the aromatic Haitian seasoning base of herbs and spices. A sweet-spicy glaze made with Scotch bonnet chiles, mustard, honey, olive oil, and lime juice brings bright heat and richness to the finished dish. Get the Recipe Save Grilled Chicken with Chimichurri Victor Protasio This grilled chicken recipe is perfect for hands-on cooks: The trick from chef Anthony Endy is to turn the citrus-marinated chicken frequently after the initial sear to develop color and flavor. Get the Recipe Save Jerk-Grilled Salmon Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless This quick 30-minute dinner features salmon fillets coated in a boldly spiced jerk rub that turns crisp and fragrant on the grill. Served over sliced avocado and mango, the fish releases flavorful juices that mingle with the fruit to make a built-in side dish. Get the Recipe Save Traditional "Santa Maria BBQ" Oak Wood–Grilled Tri-Tip Victor Protasio Santa Maria–style barbecue typically involves garlic-seasoned meat slowly roasted over oak coals. Here, the tri-tip gets that same Central California treatment. Get the Recipe Save Grilled Merguez with Mint Sauce Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen These merguez-inspired lamb patties pick up gentle heat from harissa, balanced by a cool, herb-forward blender sauce. Get the Recipe Save Shawarma-Style Chicken and Mushroom Kebabs Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling Heather Chadduck Meat isn't the only ingredient that cooks well on a charcoal grill. Earthy mushrooms crisp up beautifully alongside chicken, beginning over high heat to develop char, then finishing over lower heat to cook through gently. Get the Recipe Save Grilled Pineapple–Tequila Punch Greg DuPree Amp up the smoky notes of tequila and poblano liqueur with sweet, charred pineapple in this refreshing cocktail. Get the Recipe Save Explore more: Food Cooking Techniques Grilling Was this page helpful? Thanks for your feedback! Tell us why! Other Submit