Hitsumabushi (Nagoya-Style Grilled Eel over Rice)
Glazed grilled eel over rice served with green tea
What a grill is doing in these recipes
A grill cooks with radiant heat from below (or above, depending on the design), plus convection from hot air moving around the food. That combination encourages fast surface browning and a lightly smoky, charred edge, especially when fat drips onto a hot surface and vapour rises back up. Grilling is not the same as barbecuing low and slow, and it is not the same as oven grilling (broiling), even though the flavour cues can overlap. Many grill recipes rely on two-zone cooking: a hotter area to sear and a cooler area to finish cooking more gently. If a recipe mentions a lid, it is usually aiming to trap heat so thicker foods cook through before the outside over-colours.
Top picks in Grill
Moo Ping (Thai Grilled Pork Skewers)
Thai grilled pork skewers with coconut milk and fish sauce
Vietnamese Satay Chicken Bowl with Rice Noodles
Satay chicken bowl with rice noodles and tangy dressing
Shish Tawook (Marinated Chicken Skewers with Garlic Sauce)
Grilled chicken skewers marinated in yoghurt, lemon and garlic
Grilled Chicken and Avocado Salad
Grilled chicken salad with avocado and lime dressing
Argentine Asado with Chimichurri
Grilled ribeye served with parsley and garlic chimichurri
Common grilling mistakes and the fixes that matter
Food that sticks is often a heat and timing issue rather than a lack of oil. A properly heated grill helps proteins release once a crust forms; if you try to move them too soon, they tear. Flare-ups are usually driven by dripping fat and sugary marinades. Keep a cooler zone ready, and move food away from flames rather than repeatedly flipping in place. If the outside is charring before the centre is done, the grill is too hot for the thickness. Start on a cooler area, or sear briefly then finish with the lid down. Finally, don’t underestimate carryover heat: taking food off just before it seems “perfect” often prevents dryness, especially with lean cuts and fish.
All recipes in Grill
Unagi Don (Grilled Eel Rice Bowl)
Glossy grilled eel with a sweet soy glaze, served over steamed short-grain rice
Chicken Tikka Masala
Yoghurt-marinated chicken simmered in spiced tomato sauce with double cream
Tabbouleh with Grilled Halloumi
Bulgur tabbouleh with parsley and mint, topped with grilled halloumi and lemon
Chicken Tikka Salad Bowl
Chicken tikka on lettuce, cucumber and tomato with coriander yoghurt dressing
Paneer Tikka Bowl (Yoghurt-Marinated Paneer with Rice and Mint Yoghurt)
Yoghurt-marinated paneer tikka served over basmati rice with cucumber and mint yoghurt
Churrasco with Chimichurri and Roasted Peppers
Churrasco steak served with parsley and garlic chimichurri and roasted peppers
Pork Souvlaki Platter with Pitta and Tzatziki
Greek pork souvlaki skewers with warm pitta, tzatziki, tomato and red onion
Kofta Meshwiya (Grilled Spiced Lamb Skewers)
Juicy grilled lamb kofta skewers served with lemon and cumin yoghurt
Souvlaki with Pitta and Tzatziki (Marinated Pork Skewers)
Marinated pork skewers grilled until lightly charred, served with pitta and tzatziki
Grilled Dover Sole with Lemon Butter
Lightly charred Dover sole fillets topped with melted lemon butter and parsley
Carne Asada with Green Chimichurri (Skirt Steak)
Quick-grilled skirt steak served with parsley and coriander chimichurri verde
Grilled Trout with Almonds and Brown Butter
Tender grilled trout finished with nutty brown butter, almonds and lemon
Choose grill recipes by what you need the heat to do
For thin, quick-cooking foods, look for recipes that lean on direct heat and short contact time: skewers, sliced vegetables, prawns, thin steaks and flatbreads all benefit from fast browning. For thicker pieces, choose recipes that build in a gentler finish, often by using a lid, indirect heat, or a two-stage approach. If a recipe uses a glaze or sweet sauce, expect it to go on late, once the surface has already coloured, to reduce burning. For delicate foods, recipes that specify a grill basket, foil, or a plancha-style surface are usually aiming to prevent breakage and sticking. When the goal is simply even cooking with less smoke, a heavy frying pan or oven tray can be the more predictable route.
Where to look next
If you want to compare outcomes rather than equipment, browse by Cooking method to see when grilling is used for searing, charring or finishing. Difficulty is also useful here: some grill recipes are straightforward, while others depend on confident heat control and timing cues.
Raw
Gravlax (Cured Salmon with Mustard Dill Sauce)
Cured salmon with dill, sliced thin and served with mustard sauce
Boil
Kjøttboller i Brunsaus (Beef Meatballs in Brown Gravy)
Beef meatballs in brown gravy with boiled potatoes
Pan fry
Pan-Seared Chicken with Pico de Gallo (Tomato, Lime and Coriander Salsa)
Pan-seared chicken topped with fresh pico de gallo
Simmer
Coda alla Vaccinara (Roman Oxtail Stew)
Roman oxtail stew with tomato, red wine and celery
Easy
Shrimp Tacos
Shrimp tacos with lime, cabbage, avocado and sour cream
Easy
Grilled Cheese Sandwich with Tomato Soup
Cheddar grilled cheese served with smooth tomato soup
Medium
Classic American Meatloaf with Brown Gravy
Baked beef meatloaf served with an easy brown gravy
Easy
Stuffed Peppers with Minced Beef and Rice
Baked stuffed peppers with minced beef, rice and tomatoes
Frequently asked questions
Is grilling the same as barbecuing?
Not necessarily. Grilling usually means cooking over relatively high heat for quicker browning, while barbecuing often refers to lower, slower cooking with smoke. Some recipes blur the line, but the heat level and time are the practical difference.
Do I need a lid to grill?
A lid helps when you need the heat to circulate so thicker foods cook through without the outside burning. For very thin foods, an open grill can be easier because you can watch browning closely.
Why does food stick to the grill grates?
Sticking often happens when the grill is not hot enough, or when you try to turn food before a crust has formed. Preheating and giving the food time to sear usually helps it release.
How do I stop flare-ups?
Flare-ups are commonly caused by dripping fat or sugary marinades. Keep a cooler zone, move food away from flames, and add sweet glazes towards the end rather than at the start.
Can I grill vegetables without them falling through?
Yes. Recipes may use larger cuts, skewers, a grill basket, foil, or a flat metal surface so smaller pieces don’t drop between the grates.
When is a frying pan a better choice than a grill?
When you want steady, even heat with less smoke, or when the food is very delicate. A heavy pan can also give good browning without the flare-up risk of dripping fat.
Grill with a plan, not just high heat
The most reliable grill cooking comes from matching heat level to thickness, and keeping a cooler area ready for control. Once you know whether a recipe needs searing, gentle finishing, or both, the rest becomes simple timing and attention.
