Unagi Kabayaki (Grilled Eel with Sweet Soy Sauce)
Grilled eel with sweet soy sauce served over rice
How grilling heat behaves
Grills cook primarily by radiant heat from below (or above, in some ovens), with hot air circulating around the food. Compared with roasting, the heat is more intense and less even, which is why turning and positioning matter. Many grill setups work best with two zones: a hotter area for browning and a cooler area to finish thicker pieces more gently.
You will often see recipes that start with a sear over high heat, then move to a cooler spot, or that use skewers, grill baskets or foil to control exposure and prevent smaller items falling through the grates.
Top picks in Grill
Lamb Seekh Kebabs with Mint Chutney
Grilled lamb seekh kebabs served with mint chutney
Argentinian Choripán (Grilled Chorizo Sandwich with Chimichurri)
Grilled chorizo sandwich in crusty bread with chimichurri
Vietnamese Satay Chicken Bowl with Rice Noodles
Satay chicken bowl with rice noodles and tangy dressing
Asado (South American Barbecue with Chimichurri)
Slow grilled beef short ribs served with chimichurri
Grilled Halloumi Skewers with Courgette and Red Pepper
Grilled halloumi skewers with courgette, red pepper and oregano
Choosing between barbecue, grill pan and oven grill
An outdoor barbecue gives smoke and space, but it also brings variables: wind, fuel and hot spots. A cast-iron grill pan offers strong contact heat and clear marks, though it can smoke indoors and needs good ventilation. An oven grill (broiler) is convenient and predictable, but the heat comes from one direction, so turning is essential and drips can burn on the tray.
Whichever you use, preheating matters. A properly hot surface helps food release cleanly and browns before it dries out. Long-handled tongs and a brush for oiling the grates make the process smoother.
All recipes in Grill
Arrachera a la Parrilla (Grilled Skirt Steak with Lime and Garlic)
Quick-grilled skirt steak, sliced thinly and served with tortillas, onion and coriander
Chuletón a la Brasa (Grilled Bone-In Ribeye)
Thick bone-in ribeye grilled over high heat, rested and sliced with sea salt
Grilled Trout with Brown Butter and Capers
Crisp-skinned grilled trout served with warm brown butter, capers and lemon
Citrus Chicken Skewers with Orange, Lime and Cumin
Juicy chicken thigh skewers marinated in orange, lime, garlic and cumin, then grilled
Why food sticks, burns or dries out
Sticking is usually a heat and timing issue: if the grill is not hot enough, food clings; if you try to move it too soon, it tears. Let the surface sear, then it will often release naturally.
Burning can happen when sugary marinades or glazes hit very high heat. Many recipes manage this by grilling first, then glazing near the end. Dryness is often about thickness and heat intensity. Thicker cuts may need a cooler zone to finish through without over-browning the outside.
Selecting ingredients that suit the grill
Grilling favours foods with enough structure to turn and enough surface area to brown: vegetables that blister, fish that holds together, and meats cut to cook through before the exterior over-colours. If an ingredient is delicate, recipes may use skewers, a basket, or foil to support it.
Look for recipes that tell you how to manage flare-ups and fat drips, especially with higher-fat cuts. If you want pronounced char, choose recipes that keep surfaces relatively dry. If you want gentler browning, recipes that use oil, yoghurt-based coatings or a cooler zone can help moderate the heat.
Useful next steps
Grilling outcomes depend heavily on what you’re cooking on and how long the food needs to finish through. Equipment is the most helpful companion for choosing between barbecue, grill pan or oven grill. Cooking time is also useful, since some grilled dishes are quick-sear, while others rely on gentler heat to cook evenly.
Mixing bowl
Fondant au Chocolat (Warm Chocolate Lava Cake)
Warm chocolate cakes with a molten centre
Chef’s knife
Sprouted Moong Salad with Chaat Masala
Sprouted moong salad with lemon, chaat masala and vegetables
Baking dish
Chicken and Leek Pie
Chicken and leek pie with creamy sauce and puff pastry
Chef’s knife
Arroz con Pollo (Colombian-Style Rice with Chicken)
One-pot rice with chicken thighs, vegetables and spices
Over 60 minutes
Crespelle alla Fiorentina (Spinach and Ricotta Crêpes)
Spinach and ricotta crêpes baked with tomato sauce and mozzarella
30–60 minutes
Clay Pot Rice (Hong Kong-Style Rice Casserole)
Clay pot jasmine rice with chicken, Chinese sausage and spring onion
30–60 minutes
Japchae (Glass Noodles with Vegetables)
Glass noodles tossed with stir-fried vegetables and sesame dressing
30–60 minutes
Hollandse Linzenstoof (Dutch Lentil Stew) with Smoked Sausage
Dutch lentil stew with smoked sausage and vegetables
Frequently asked questions
What is the difference between grilling and barbecuing?
Grilling is typically direct, higher heat for faster cooking and browning. Barbecuing often implies lower, slower heat and more smoke, though the terms are used differently in different places.
Why don’t I get good grill marks?
The grill may not be hot enough, or the surface may be too wet. Preheat well, oil lightly, and avoid moving the food until it has seared.
How do I stop vegetables falling through the grates?
Cut them larger, use skewers, or choose recipes that use a grill basket or foil. Smaller pieces are easier to manage when contained.
Why does my glaze burn?
Sugar browns quickly over high heat. Many recipes apply glaze near the end of cooking, or use a cooler zone to set it without scorching.
Do I need to rest grilled meat?
Often, yes. A short rest helps juices redistribute, which can make slicing cleaner and the texture less dry, especially for thicker cuts.
Aim for char with control
Grilling is at its best when you treat heat as a tool you can move around. Preheat properly, use zones where you can, and choose recipes that match the speed and intensity of the grill you’re using.
