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Top 5 Recipes To Grill on Memorial Day

Memorial Day is just around the corner, and what better way to celebrate the holiday than by firing up the grill and cooking some delicious food? Whether you're spending the day with family, friends, or simply enjoying some time outdoors, grilling is the perfect way to bring people together and create unforgettable memories. Here are some of our favorite grilling recipes that are perfect for Memorial Day weekend.


Grilled Ribeye Steak with Chimichurri Sauce


  • 1 16-ounce ribeye steak, at room temperature
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh oregano, chopped
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon red pepper flakes


  1. Preheat the grill to high heat.
  2. In a small bowl, whisk together the olive oil, garlic, kosher salt, and black pepper.
  3. Rub the mixture onto both sides of the ribeye steak.
  4. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until the desired level of doneness is achieved.
  5. While the steak is cooking, make the chimichurri sauce. In a medium bowl, combine the parsley, cilantro, oregano, red wine vinegar, red pepper flakes, and 1/4 cup of olive oil. Mix well.
  6. Once the steak is cooked, remove it from the grill and let it rest for 5 minutes.
  7. Slice the steak against the grain into thin strips.
  8. Drizzle the chimichurri sauce over the steak, or serve it on the side.


Beer Can Chicken


  • 1 whole chicken (4-5 pounds)
  • 1 can of beer
  • 2 tablespoons olive oil
  • 2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper


  1. Preheat the grill to medium heat.
  2. Open the can of beer and drink or pour out about half of it.
  3. Mix together the olive oil, paprika, garlic powder, onion powder, salt, and black pepper in a small bowl.
  4. Rub the spice mixture all over the chicken.
  5. Place the chicken onto the beer can, with the can inserted into the chicken's cavity.
  6. Place the chicken on the grill, standing upright on the beer can.
  7. Cook for 1 1/2 to 2 hours, or until the chicken reaches an internal temperature of 165°F.
  8. Remove the chicken from the grill and let it rest for 10 minutes before carving.


Grilled Shrimp Tacos with Mango Salsa:


  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 8 small tortillas
  • 1 avocado, sliced
  • 1/2 cup chopped fresh cilantro
  • Lime wedges, for serving

For the Mango Salsa:

  • 1 mango, diced
  • 1/2 red onion, diced
  • 1 jalapeno, seeded and diced
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • Salt and pepper


  1. Preheat grill to medium-high heat.
  2. In a bowl, toss shrimp with olive oil, salt, pepper, chili powder, garlic powder, and cumin.
  3. Grill shrimp for 2-3 minutes per side, or until cooked through.
  4. While the shrimp is cooking, prepare the mango salsa by combining all ingredients in a bowl.
  5. To assemble tacos, place shrimp on a tortilla and top with mango salsa, sliced avocado, and cilantro.
  6. Serve with lime wedges.


Grilled Veggie Skewers with Balsamic Glaze:


  • 2 zucchinis, sliced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 red onion, diced
  • 8-10 mushrooms, halved
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • Salt and pepper
  • Skewers


  1. Preheat grill to medium-high heat.
  2. In a bowl, whisk together olive oil, balsamic vinegar, garlic, oregano, salt, and pepper.
  3. Thread vegetables onto skewers, alternating colors.
  4. Brush skewers with marinade and place on the grill.
  5. Grill for 10-12 minutes, flipping halfway through, or until vegetables are tender and slightly charred.
  6. Serve skewers with additional balsamic glaze if desired.


Grilled Pork Tenderloin with Mustard Sauce:


  • 1 pork tenderloin (about 1-1.5 lbs)
  • 1 tablespoon olive oil
  • Salt and pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 garlic cloves, minced


  1. Preheat grill to medium-high heat.
  2. In a bowl, whisk together olive oil, salt, pepper, smoked paprika, garlic powder, and cumin.
  3. Rub pork tenderloin with the spice mixture, making sure to coat all sides.
  4. Grill pork tenderloin for 12-15 minutes per side, or until the internal temperature reaches 145°F.
  5. While the pork is cooking, prepare the mustard sauce by whisking together Dijon mustard, honey, apple cider vinegar, Worcestershire sauce, soy sauce, and garlic.
  6. Let the pork rest for 5 minutes before slicing and serving with the mustard sauce on the side.
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