This delicious Grilled Halibut Recipe with Basil Vinaigrette is one of my long-time favorite ways to cook fish on the grill. And if you love grilling fish but halibut is not in the budget, check the list in this post for other fish you could use for the recipe.

PIN the Grilled Halibut Recipe to try it later!

This Grilled Halibut Recipe (with Basil Vinaigrette) is perfect to make when it’s grilling season and you want to cook fish on the grill! Of course for many summers now I’ve been infatuated with Basil Vinaigrette, which I love drizzled over tomatoes or served over vegetables. This summery dressing with chopped fresh basil is amazing served with grilled fish or chicken! 

And this favorite grilled fish recipe that I’m reminding you about today is such a flavor-filled combination! Seriously, it’s worth making basil vinaigrette just so you can serve it over this tasty grilled fish. I first made this recipe before halibut had gotten so expensive, so see suggestions for another type of firm fish to use if halibut isn’t in the budget. And whatever type of fish you use, I hope you try the recipe soon!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What other fish can you use for this recipe?

Halibut is so expensive these days that you might need to use another type of fish, unless you’re splurging for a special occasion. The recipe would be great with any firm meaty fish such Mahi Mahi, Swordfish, Tuna, Cod, Shark, Snapper, and of course Salmon.

How can you keep Grilled Halibut from sticking on the grill?

• Be sure your grill grates are completely clean.
• Spray the grill grates well with a non-stick spray like Pam for Grilling (affiliate link) or rub with a paper towel dipped in a high smoke-point oil if you don’t have a non-stick grilling spray.
• Rub both sides of the fish well with olive oil (or another type of oil of your choice) before you season the fish.
• Preheat the grill to high, then immediately turn to medium-high when you put on the fish.
• Let fish cook 3 minutes without touching it, then lift the edge of a piece to see if you have nice grill marks and if the fish is ready to rotate.
• Rotate to cook 2-3 minutes going the other angle on the grill grates to make grill marks.
• Then carefully turn, using a Fish Spatula (affiliate link) will make that easier. Cook 3-4 minutes on second side, or until fish is firm.

Can you cook Grilled Halibut without an outdoor grill?

If you don’t have an outdoor grill (or it’s not grilling weather), halibut or other grilled fish this can be cooked on a stove-top grill pan with ridges (affiliate link) or a George Foreman Grill (affiliate link) with good results. Remember that the George Foreman Grill cooks both sides at once so grilling time will be a lot shorter!

How long will Basil Vinaigrette keep in the Fridge?

The Basil Vinaigrette dressing that’s so good on the Grilled Halibut will keep in the refrigerator for a week or a little longer.

How low in carbs is the Grilled Halibut Recipe?

This amazing recipe for cooking fish on the grill has only 1 net carb per serving with 95 grams of protein!

How to make the Grilled Halibut Recipe with Basil Vinaigrette:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Make the Basil Vinaigrette. (Or simply blend together 1 part chopped basil with 3 parts low-sugar vinaigrette dressing. Use any low-sugar vinaigrette if you don’t find the brands I mention.)
2. Blot away excess moisture on the fish and let it come to room temperature.
3. Spray clean grill grates with non-stick grill spray like Pam for Grilling (affiliate link) or rub with paper towel soaked with high smoke point oil.
4. Heat the grill to high.
5. Rub both sides of fish with olive oil and Szeged Fish Rub (affiliate link) or any fish rub you prefer.
6. When fish is room temperature, lay top-side down at an angle to the grill grates and immediately turn the temperature to medium-high. 
7. Cook about 3 minutes in this position without moving the fish, then check grill marks and make sure fish lifts easily.
8. Then rotate fish at the opposite angle and cook about 2-3 minutes more.
9. Carefully turn the fish over, with a Fish Spatula (affiliate link) if you have one, and cook 2-3 minutes on the other side.
10. Total cooking time will be 8-10 minutes, depending on the thickness of the fish and temperature of the grill.
11. Serve the Grilled Halibut hot, with basil vinaigrette spooned over.

Make it a Low-Carb Meal:

Grilled Halibut with Basil Vinaigrette would taste amazing with any of these low-carb side dishes:

More Recipes for Fish on the Grill:

You can use the category for Grilling Recipes to see lots more ideas for fish cooked on the grill.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Halibut served with Basil Vinaigrette is a great main course for low-carb and Keto diets, and for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Grilling Recipes to find more ideas for grilling. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite grilled halibut recipe was first posted in 2006, in the very early days of my blog! I’ve been making it ever since, and in 2013 the post was updated with better photos. It was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Harissa Chicken is bold, smoky, and tender, thanks to a simple marinade made with harissa paste. It’s easy enough for a weeknight, versatile enough for meal prep, and you can cook it however you like, whether it’s on the grill, in the oven, or in the air fryer.

Harissa will take your chicken game to the next level!

Harissa is spicy, but not necessarily hot.

Buy a mild version and it brings layers of roasted peppers, garlic, warm spices, subtle smokiness, and a little heat. (And if you do like it hot, opt for the spicy version.)

I’ve found that chicken thighs (and Juicy Lamb Meatballs!) are the perfect match for harissa. Their richness stands up well to the bold flavor. If you get bored of the same chicken recipes again and again, harissa chicken is here to help you shake things up!

Since harissa already contains plenty of complexity, you don’t need to add all that much to complete the marinade—just olive oil to help the marinade soak into the meat, garlic (because ALWAYS garlic), salt, pepper, and cumin for some warm, earthy flavor.

Ingredients and Substitutions

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Boneless, Skinless Chicken Thighs. Chicken thighs stay juicier than chicken breasts and are more forgiving if they cook a minute or two longer than planned. Trim away any large pieces of excess fat before marinating.
• Harissa Paste. Mild harissa delivers warm, smoky flavor with gentle heat, while spicy versions can be significantly hotter. I tested this recipe with mild harissa because it lets the other flavors come through while still providing plenty of personality.
• Olive Oil. No need for fancy extra-virgin olive oil here. A good cooking olive oil will do!
• Garlic. After mincing, measure the garlic; you should have about a tablespoon. Large or small cloves will yield different amounts, so it’s best to go by measurement rather than number!
• Seasonings. Kosher salt, ground cumin, and black pepper.
• Fresh Herbs. Cilantro, parsley, or dill all work well. 
• Greek Yogurt. A dollop of plain Greek yogurt cools the heat from the harissa.

Step-By-Step Instructions

Prepare the Chicken. Pat the chicken dry with paper towels. Dry chicken browns better than wet chicken, so don’t skip this step.

Marinate the Chicken. In a large bowl, stir together all the marinade ingredients (photo 1). Add the chicken and toss until every piece is evenly covered. Marinate for at least 30 minutes or refrigerate for up to 24 hours (photo 2).

Cook the Chicken (photo 3). Choose your preferred cooking method: grilling, baking in the oven, or air frying.

Rest (photo 4). Let the chicken rest for 5 to 10 minutes before slicing, then ENJOY!

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Easy Grilled Vegetables are the side dish I make all summer, and this post has great tips for cooking vegetables on the grill! And any time you want an easy summer side dish, these perfect grilled vegetables are an amazing option!

PIN Easy Grilled Vegetables to try them later!

This favorite recipe for Easy Grilled Vegetables is one I first shared a few years ago, and now this is the grilled vegetable side dish I make all summer. And grilling season is in full swing, and I couldn’t be happier about it!

This grilled vegetable recipe will show you the easiest possible way to cook vegetables on the grill, and I’m featuring the recipe for Friday Favorites this week to remind you about it! And if you have zucchini in the garden and can make this with fresh garden zucchini, that only makes it better! 

If you’re trying to eat plenty of vegetables I hope you’ll enjoy this easy recipe for grilled vegetables as much as I do!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• zucchini
• onion (see notes)
• red bell pepper
• Newman’s Own Classic Oil and Vinegar Dressing (affiliate link), or other low-sugar Italian Salad Dressing
• dried herbs such as thyme, oregano, ground fennel, or dried basil (optional; I don’t always add herbs)
• salt and fresh ground black pepper to season vegetables after grilling

Marinate vegetables before grilling to add flavor:

Marinating the veggies in a purchased vinaigrette is the tip that makes my grilled vegetables absolutely a wow. I do think the choice of dressing is important. If you’re trying to avoid sugar, choose a dressing with not more than 2 grams of sugar per serving. You also need to choose a dressing with oil as the first ingredient. I nearly always use Newman’s Own Classic Olive Oil and Vinegar Dressing for this recipe, which is one reason it’s always in my fridge. But use any low-sugar vinaigrette dressing you prefer.

Use a Grill Pan for cooking Easy Grilled Vegetables:

I cook these easy grilled vegetables on a grilling pan with holes (affiliate link) that sits on top of the grill grates. There are endless variations for vegetables you can cook in a pan like this, but most often I use this combination of zucchini, onions, and red bell pepper.

How big should you cut the pieces for Easy Grilled Vegetables?

You want to cut the vegetables in same-size pieces, not quite 2 inches in size for the basic combination of vegetables I’m showing. Some vegetables like zucchini and peppers are also good grilled in strips if you prefer that presentation.

How low in carbs are these grilled vegetables?

The photos in this post show sweet onion, which is what I used for years in this recipe. But I realized red onion would be lower in carbs and often less expensive, so I started using those. With red onion, zucchini and red bell pepper, this recipe has about 11 net carbs per serving! Of course use any onions or any combination of vegetables you prefer.

Other Grilled Vegetable combinations to try:

(Each of these will have different nutritional information, and some will definitely be higher in carbs than the combination shown in this recipe)

• Zucchini, Yellow Squash, Red Onions
• Sugar Snap Peas, Red Bell Pepper, Red Onions
• Sugar Snap Peas, Par-boiled Carrots, Red Onion (boil the carrots for 2-3 minutes and drain before you marinate)
• Sweet Potato, Zucchini, Red Onion (marinate sweet potato separately and cook it about 5 minutes before adding other vegetables to the pan)
• Asparagus, Red Bell Pepper, Red Onion (cut asparagus into fairly short pieces, cut on the diagonal)
• Eggplant, Zucchini, Red Bell Pepper
• Eggplant, Red Bell Pepper, Red Onion

How to Make Easy Grilled Vegetables:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Cut up whatever veggies you’re choosing into same-size pieces.
2. Put the cut-up veggies into a small Zip-loc bag (or a plastic container with a snap-tight lid) and pour over just enough Italian salad dressing to coat the veggies. I always use Newman’s Own Classic Oil and Vinegar Dressing (affiliate link) but there are other good options.
3. Let the vegetables marinate in the fridge for 4-6 hours (or longer) before you cook them. 
4. Be sure to drain the vegetables before you dump them into the grill pan or the oil in the dressing will flame up on the grill.
5. Have your grill pre-heated to medium-high before you start to cook the vegetables, with the grill pan sitting on the grill grates.
6. Then put veggies into the hot pan and spread them around so as many as possible are touching the surface of the pan.
7. Start to cook the veggies with the lid closed on the grill.
8. I give my veggies a stir about every 5 minutes, and cook them 15-20 minutes, depending on what type of vegetables I’m using.
9. I like it when these easy grilled vegetables get a little charred, but you might prefer yours a little less well-done.
10. Season Easy Grilled Vegetables with a little salt and fresh-ground black pepper and enjoy!

Make it a Low-Carb Grilled Meal:

If you want to serve these grilled vegetables as part of a low-carb meal cooked on the grill, choose one of these extra low-carb main dishes:

More ideas for amazing grilled vegetables:

If you’re a fan of cooking vegetables on the grill you might want to check out some other options in my round-up for Amazing Grilled Vegetable Recipes!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These easy grilled vegetables are a wonderful side dish for any low-carb eating plan or for any phase of the original South Beach Diet. Look for a dressing with not more than 2 grams of sugar per serving if you’re making this for South Beach or a low-carb diet. 

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
I first started making grilled vegetables like this many years ago, and this recipe for Easy Grilled Vegetables was first posted in 2011! It was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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The grill gets plenty of attention for burgers, steaks, and chicken, but don’t sleep on the vegetables! Grilling vegetables adds fabulous flavor, with smoky, caramelized notes and crispy edges. So delish!

My guide to perfect grilled vegetables!

With all due respect to Grilled Salmon and Grilled Chicken Breast, I think my very favorite thing to grill isn’t a meat at all—it’s vegetables!

You know how roasting transforms veggies and makes them irresistible? Grilling does the same thing, mellowing any sharpness, caramelizing their natural sugars, and making edges and ends crispy. But the grill goes above and beyond the oven because it also adds smoky, charred flavor.

There’s a little bit of a learning curve involved so your veggies don’t fall through the grates, get stuck, or burn before they’re even tender. But once you master the tricks of the trade, you’re golden.

The Basic Rules for Grilling Vegetables

Here are my best tips for no-fail grilling:

Start with Dry Vegetables

After washing your vegetables, dry them well. Excess water creates steam, and steam means sad, mushy veggies (womp womp). Drying them is key to getting a nice char and crispy bits.

Don’t Skimp on the Oil

Okay, you don’t want a TON of oil, which will drip onto the flame and cause flare-ups. But don’t go too light on it either. The vegetables should be well-coated to keep them from sticking to the grill grates.

Cut Into Even Pieces

Uniform pieces cook at the same rate, which means they’ll all be done at the same time. If some pieces are much smaller than others, you’ll end up with a mix of burnt and undercooked vegetables.

Use Two Heat Zones

If you’re grilling a few different varieties of vegetables, it helps to have a hot side and a cooler side for your grill. Start sturdier vegetables like potatoes over higher heat to build color, then move them to the cooler side if they need extra time to finish cooking. More delicate vegetables, like asparagus, benefit from gentler heat from the start.

Season Twice

I always salt the vegetables before grilling because this draws out excess moisture and improves their texture, then after grilling, I add the rest of my seasonings: things like a squeeze of lemon or lime juice, herbs, grated Parmesan, etc. Spices like chili powder and cumin are also best added before grilling.

Understand That Vegetables Don’t All Grill the Same

Different vegetables have different amounts of moisture, sugar, and density, and this changes the grilling method:

• Dense vegetables like potatoes need more cooking time.
• Delicate vegetables like asparagus cook in just a few minutes.
• Mushrooms shrink as they cook.
• Zucchini and other summer squash cook quickly and benefit from high heat to avoid becoming watery.

Grilled Vegetable Recipes to Master

Grilled Cauliflower Steaks

Thick slices of cauliflower become beautifully caramelized on the outside while staying tender inside. They’re hearty enough to serve as a vegetarian main course or alongside grilled meats.

Check out this recipe

Grilled Portobello Mushrooms

Large portobello mushrooms absorb marinades exceptionally well and become rich, savory, and almost meaty after a few minutes on the grill. They’re perfect for sandwiches, burgers, or serving whole.

Check out this recipe

Grilled Vegetables

If you’re cooking for a crowd, a colorful platter of mixed grilled vegetables is hard to beat. Combining several vegetables gives everyone something they’ll love and creates an impressive centerpiece for any barbecue.

Check out this recipe

Grilled Corn Recipe

Few summer foods are as satisfying as sweet corn fresh off the grill. The kernels become sweeter as they cook, while the grill adds subtle smoky flavor that pairs beautifully with butter, herbs, or a sprinkle of cheese.

Check out this recipe

Grilled Zucchini with Parmesan and Herbs

Zucchini cooks quickly and develops lightly charred edges while staying tender inside. The key is giving each piece enough room on the grill so it browns instead of steaming.

Check out this recipe

Grilled Potatoes

Potatoes take a little more patience than most vegetables, but they’re well worth it. Crispy edges, creamy centers, and smoky flavor make them one of the most satisfying grilled side dishes.

Check out this recipe

Grilled Asparagus

Asparagus is one of the fastest vegetables you can grill. Just a few minutes over the heat gives it crisp-tender texture and subtle char while preserving its fresh flavor.

Check out this recipe

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Grilled Flat Iron Steak with Chimichurri Sauce is a fun twist on steak cooked on the grill and we loved this for a tasty dinner! And if you haven’t tried serving grilled steak with Chimichurri, you have to try this herb-loaded sauce for beef; see tips if you don’t want to use cilantro!

PIN Grilled Flat Iron Steak to try it later!

Grilled Flat Iron Steak with Chimichurri Sauce is an easy but impressive recipe that would be a treat to make for Father’s Day! And this tasty steak with the perfect herb sauce for beef is a dish that will impress anyone you make it for.

It was my butcher who first recommended I try Flat Iron Steak, telling me he was sure I’d like it. And I got interested when the butcher told me this cut of beef didn’t need to be marinated and was perfect for grilling. At that time Flat Iron Steak wasn’t that well-known, but now I see it at Costco during the summer months! And I know steak is more expensive these days. But flat iron steak is less expensive than premium cuts of beef that are usually cooked on the grill.

I’ve been making Grilled Flat Iron steak for years now! And steak with Chimichurri Sauce is one of my go-to recipes to make for dinner guests. I hope you try it soon if you like the sound of this dish!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What is Flat Iron Steak?

The Flat Iron Steak is a long thin piece of meat, sometimes called a top blade steak because it comes from the top of the blade chuck roast. Under the label on the piece of meat I bought the first time I tried it, it said, “You have just purchased a great new steak! The Flat Iron is cut from sections of larger roasts using a new cutting method. It is so tender, other than the tenderloin, you won’t find a more tender steak.”

Is Flat Iron Steak expensive?

I discovered this cut of meat back when it wasn’t as well known or expensive as it is now, but it’s still a good buy compared to most steak that’s suitable for grilling. And if you shop at Costco, you can find it there!

What is the Chimichurri Sauce we served with Flat Iron Steak?

Chimichurri Sauce is a South American condiment for beef that’s based on fresh herbs, garlic, and lemon juice or vinegar. It’s sometimes called Argentinian Pesto. In our version of Chimichurri we started with a generous amount of chopped cilantro and chopped flat-leaf parsley. Then we added several tablespoons of finely-minced fresh garlic. This sauce is good on any kind of grilled meat, but it’s traditionally served on beef.

Can you make Chimichurri Sauce without cilantro?

I know a green herby sauce that has a lot of cilantro won’t appeal to some people. But Chimichurri Sauce can be made to taste, so just use the herbs you prefer. I think mint or basil could replace the cilantro, or use all parsley if you like.

How to make Grilled Flat Iron Steak without an outdoor grill:

If you don’t have an outdoor grill, this can be cooked on a Stovetop Grill Pan (affiliate link) or a George Foreman Grill (affiliate link) with good results. (Remember the George Foreman Grill cooks both sides at once, so adjust the cooking time.)

How low in carbs is Grilled Flat Iron Steak?

This tasty grilled steak with fresh herb sauce has only 3 net carbs per serving with 44 grams of protein!

How to Make Grilled Flat Iron Steak with Chimichurri Sauce:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. These nicely chopped herbs and garlic show that Jake has great chopping skills, but you could also use a Food Processor (affiliate link) to make the Chimichurri Sauce.
2. We mixed the sauce ingredients together and let flavors blend while we cooked the meat.
3. I used Szeged Steak Rub (affiliate link) to season the steak, but my homemade Montreal Steak Seasoning would also be great.
4. Let the steak come to room temperature while you pre-heat the grill.
5. Cooking time will depend on the thickness of the meat, and how well done you like it. I cooked mine not quite 12 minutes for medium rare.
6. If you have one, I recommend using an Instant Read Meat Thermometer (affiliate link) to check the temperature of meat on the grill.
7. Here are the recommended temperatures for beef: Rare (Cool red center) 125 F/51C,; Medium-Rare (Warm red center) 135F/54C, Medium (Rosy pink center) 145F62C.
8. Be sure to let the meat rest for a few minutes before you cut it.
9. Slice the Grilled Flat Iron Steak against the grain and serve the sliced meat with Chimichurri Sauce.

Make it a Low-Carb Meal:

For a tasty low-carb meal, you could serve Grilled Flatiron Steak with Chimichurri with any of these low-carb side dishes:

More ideas for Beef on the Grill:

Check out Grilling Recipes for Beef, Pork, or Lamb to see lots more ideas for cooking meat on the grill!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Flat Iron Steak with Chimichurri Sauce is a perfect main dish for low-carb or Keto diets, or for any phase of the original South Beach Diet. For the South Beach Diet, they recommend choosing meat with not more than 10% fat; other diets won’t care about that.

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for Grilled  Flatiron Steak was first posted in 2007 when Flat Iron Steak was a new thing on the grilling scene. Since then I have made it many, many times! It was updated with better photos in 2013 and last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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This Grilled Lamb Chops Recipe is perfect for a special occasion and I use a lamb marinade with garlic and herbs to add flavor. If lamb chops aren’t in the budget, see ideas in this post for less expensive options for cooking lamb on the grill.

PIN the Grilled Lamb Chops Recipe to try it later!

I made this Grilled Lamb Chops Recipe with a package of lamb chops from Costco, and everyone loved this for a special dinner. I used a tasty lamb marinade with lots of garlic and herbs, and marinated the lamb chops for a few hours. Then we quickly grilled them for a truly memorable meal!

Lamb chops are something I would order as a splurge when I’m eating in a nice restaurant. And I love cooking lamb at home once in a while, although I realize they’re a budget splurge for most people. But the Grilled Lamb Chops are extra low in carbs, and lamb is just so delicious!

I hope you try this easy recipe for grilling lamb chops if you don’t mind splurging a bit. Or see the links below for other ideas for cooking grilled lamb that are a bit less expensive.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• lamb loin chops
• sea salt to taste
• Red Wine Vinegar (affiliate link)
• chopped fresh rosemary
• chopped fresh thyme
• Minced Garlic (affiliate link)
• Olive Oil (affiliate link)
• fresh ground black pepper to taste

Is fresh rosemary and thyme a must for the grilled lamb chops marinade?

This recipe is amazing with chopped fresh herbs in the lamb marinade, but if that’s not an option just use a slightly smaller amount of ground rosemary (affiliate link) and ground thyme (affiliate link).

Can you make grilled lamb chops without an outdoor grill?

If you don’t have an outdoor grill, these marinated lamb chops can be cooked on a Stovetop Grill Pan (affiliate link) or a George Foreman Grill (affiliate link) with good results. Remember that the George Foreman grill cooks both sides at once so the grilling time will be shorter.

Want less expensive ideas for Grilled Lamb?

Here are some options if you like the sound of marinated lamb cooked on the grill but lamb chops aren’t in the budget. Use a cheaper cut of lamb for Kabobs or Souvlaki. And both those recipes for lamb cooked on skewers are amazing served with Tzatziki Sauce.

How low in carbs are the Grilled Lamb Chops?

These amazing lamb chops cooked on the grill have only 1 net carb per serving with 36 grams of protein!

How to Make Grilled Lamb Chops (with Garlic and Herbs):

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. The first photo is the package of lamb chops I got at Costco and they were a pretty good buy for a special meal.
2. Whisk together vinegar, rosemary, thyme, garlic, olive oil, and pepper to make the marinade.
3. I trimmed just a little fat on each lamb chop.
4. Put lamb chops into a Ziploc bag with the marinade and marinate in the fridge for a few hours (or all day while you’re at work.)
5. When it’s time to cook, drain the lamb chops into a colander and let lamb come to room temperature while you heat the grill.
6. Put lamb chops on grill, placing them diagonally across the grill grates, and cook until you see nice grill marks, about 4 minutes.
7. Rotate each lamb chop to go the other way on the grill grates and cook about 4 minutes longer (or until you have nice criss-cross grill marks.)
8. Turn lamb chops over and cook to your desired doneness, about 2 minutes more for medium rare.
9. You can use an Instant-Read Meat Thermometer (affiliate link) to check the lamb, most sources recommend 145F/60C for medium rare. Or here’s a good chart with lamb cooking temperatures from The Kitchn.
10. Let the Grilled Lamb Chops rest for a few minutes after you take them off the grill, then season with sea salt and serve hot.

Make it a Low-Carb Meal:

The Grilled Lamb Chops are shown with Cucumber and Radish Salad with Feta Dressing in the photo, and that was a great combination. They would also taste great with any of these side dishes for a low-carb meal:

Want more low-carb recipes for meat cooked on the grill?

You might like to check out Amazing Keto Steak Recipes or Grilling Recipes with Beef, Pork, or Lamb if you’re someone who enjoys meat cooked on the grill!

Low-Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
Marinated lamb chops cooked on the grill are a perfect choice for low-carb or Keto diets. If you’re following the original South Beach Diet, lamb is a bit high in fat but I would eat this for a treat if you trim the lamb chops to remove most of the fat.

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe
This Grilled Lamb Chops Recipe was first posted in 2007, probably with a photo that was pretty dismal in those days. The photos were improved in 2018 and the recipe was last updated with more information in 2026. And now many years later I’m still a huge fan of lamb chops cooked on the grill!

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Balsamic Grilled Chicken is a favorite summer grilling recipe that I’ve loved since the first time I tried it many years ago! And this easy grilled chicken with a balsamic marinade has been a hit with everyone I’ve made it for!

PIN Grilled Chicken with Balsamic Vinegar to try it later!

This amazingly delicious Grilled Chicken with Balsamic Vinegar is the recipe I’m reminding you about for this week’s Friday Favorites pick! And many years ago when I was the teacher’s association president I made this chicken for a district insurance committee meeting. People loved it, and then several years later I saw someone who had eaten it that day and she asked me for the recipe!

If you serve a recipe and someone still remembers it years later, you know it’s a very good recipe, right? This balsamic grilled chicken recipe is still a hit every time I make it. And grilling season is finally here again, which always makes me happy!

This recipe makes enough marinade for eight chicken breasts, making it perfect to make for guests. I encourage you to make the full amount if that works in your household, because leftover chicken is tasty served over salad or tossed into a stir-fry. But even if you opt not to make the full amount, I’m urging you to try this recipe for grilled chicken flavored with balsamic vinegar right away!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What vinegar should you use for the Balsamic Grilled Chicken?

You don’t need to use the extra thick, very expensive, imported balsamic vinegar for this recipe. But I wouldn’t buy the cheapest one in the grocery store either. Use a medium quality vinegar that has good flavor.

Is Balsamic Vinegar Grilled Chicken high in carbs?

If you’re strictly watching carbs, you might wonder about using balsamic vinegar, which is an ingredient that has some carbs. But remember that in a marinated chicken recipe like this, you’re only eating the very small amount of marinade that clings to the chicken. If you check the nutritional information you’ll see this tasty chicken has only 3 net carbs per serving and 38 grams of protein!

Tips for Grilled Chicken Breasts:

If you’re not that experienced at cooking chicken on the grill you might want to read my informative post on how to make juicy grilled chicken breasts. That post shows you the grilled chicken method I’ve been using for years.

Can you make Balsamic Grilled Chicken without an outdoor grill?

If you don’t have an outdoor grill or it’s not grilling season, this chicken can cook perfectly on a Stovetop Grill Pan (affiliate link) or a George Foreman Grill (affiliate link). (Remember the George Foreman cooks both sides at once so the grilling time will be shorter!)

How to make Grilled Chicken with Balsamic Vinegar:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. I like to grind the dried parsley, dried shallots (or onions), Spike Seasoning (affiliate link), dried thyme, garlic powder, and black pepper together with a mortar and pestle. That’s optional if you don’t mind a slightly chunkier marinade.
2. Then mix balsamic vinegar, Dijon mustard, olive oil, and dried spices to make the marinade.
3. Trim chicken and make small crosswise slits,
4. Put chicken in Ziploc bag or plastic container, add the marinade, and let it marinate 4-6 hours (or longer is fine, even all day if you’re going out.)
5. When you’re ready to cook, drain the chicken to remove excess marinade and let it come to room temperature while you oil and preheat grill.
6. Lay chicken top side down diagonally to the grill grates and cook a few minutes until you see grill marks.
7. Then rotate and cook a few minutes more to get those criss-cross marks.
8. When you have nice grill marks on the top, turn chicken over and cook just until it feels firm (not hard) to the touch, don’t overcook.
9. Serve Balsamic Grilled Chicken hot, and wait for raves.

Make it a Low-Carb Meal

Grilled Chicken with Balsamic Vinegar is shown in the photo with Kalyn’s Favorite Baby Arugula Salad. Here are some other low-carb side dishes that would taste great with this recipe:

More amazing ideas for Grilling:

Check out 35 Amazing Low-Carb and Keto Grilling Recipes for more ideas for grilled food you’ll want to make all summer long!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions
The tasty Balsamic Grilled Chicken would be approved for all low-carb or Keto eating plans, and it’s perfect for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for chicken with balsamic vinegar marinade was first posted in 2007, and I’ve made it at least once every summer since then! It was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Two juicy all-beef patties, special sauce, lettuce, cheese, pickles, and onions all on sesame seed buns! You’ll love recreating this copycat Big Mac burger at home.

If you really want to take your homemade burgers up a notch, try using homemade buns! They’re so much better than store-bought and have the best texture. Try these classic hamburger buns or brioche buns if you want to switch things up.

Homemade Big Mac Burger Recipe

Sure, you could just go to McDonald’s, but who wants a burger chock full of fillers that looks nothing like its picture? With this Big Mac burger recipe, you get everything you love about a Big Mac (like the special sauce!) but it’s much better quality. It’s comfort food at its finest and will have you satisfied down to the last bite.

Because, let’s be honest, is there anything better than sinking your teeth into a juicy all-beef patty topped with melty cheese, lettuce, onions, and Big Mac sauce? And let’s not forget that Big Macs have an extra bun in the middle, so the bread to burger ratio is just perfect! My mouth is watering just writing this. Trust me, you’re going to want to add these copycat Big Macs to the dinner lineup this week.

Burger and Sauce Ingredients

Mix all these flavors and textures up, and you’ve got yourself a homemade Big Mac – a tasty tower of yum that’s got a little bit of everything in each bite. Exact measurements are in the recipe card below.

• Ground Beef: The juicy patty that’s the heart of the Big Mac burger. It’s seasoned and cooked just right for that delicious, meaty taste.
• Salt and Pepper: Think of these as the flavor boosters. They make the beef taste even better!
• Sesame Seed Buns: You’ll need 2 bottoms and 1 top per burger.
• American Cheese: For some cheesy, melty goodness! You can also swap this out for cheddar, pepper jack, colby jack, you name it!
• Diced White Onion: These are the crispy, kind of spicy bits that add a kick and a satisfying crunch.
• Shredded Iceberg Lettuce: It’s crisp, it’s light, and it’s there to balance out the richness of the meat and cheese.
• Dill Pickle Slices: Sour and tangy, these cut through the richness, making sure each bite isn’t too heavy.

Big Mac Sauce:

• Mayonnaise: The rich and creamy base of the Big Mac sauce.
• Sweet Pickle Relish: Relish adds a sweet and tangy flavor to the sauce that’s so delicious.
• White Vinegar: For a little bit of tang.
• Garlic Powder: Makes the sauce nice and savory.
• Onion Powder: Another flavor booster!
• Paprika: Paprika adds a bit of smokiness and gives the Big Mac sauce a bit of kick.
• Turmeric: For a subtle earthy flavor that pairs well with the other ingredients.

Copycat Big Mac Burger and Sauce Recipe

Delicious, gourmet burgers ready in less than 30 minutes! Big Mac burgers are the perfect hearty meal and something that the whole family will enjoy.

Big Mac Sauce

1. Whisk Ingredients Together: In a small bowl, combine the mayonnaise, pickle relish, vinegar, garlic powder, onion powder, paprika, and turmeric. Chill in the refrigerator for several hours before serving. This will help the flavors meld together.

For the Burgers

• Shape: Divide the ground beef evenly into 3-ounce portions and form into balls. Then cover and place in the refrigerator while you prepare the rest of the ingredients.
• Heat Skillet: Heat your griddle or cast iron skillet to 400 degrees Fahrenheit.
• Add to Pan: Place two balls of beef on the hot griddle or skillet. You can cook all of the hamburgers at the same time if your griddle will fit them all. Just work quickly because the meat cooks fast.
• Flatten: Press the ball of meat down with a large flat metal spatula. Get the patty as flat and thin as you can. You’ll be doubling up the patties, so don’t be nervous about a thin patty. It helps to cover the meat with a piece of parchment paper so it doesn’t stick to the spatula.
• Cook: Cook for 2-3 minutes on each side, then assemble.

To Assemble

• Layer: Add the following ingredients, working from the bottom up: bottom bun, big mac sauce, onion, lettuce, beef patty, cheese, pickles, bottom bun, big mac sauce, onion, lettuce, beef patty, pickles, top bun.

More Delicious Burger Recipes

Satisfy the carnivores in your house with these other tasty burger recipes! They’re all juicy, flavorful, and piled high with the best fixings! Everything that a burger should be, in my opinion.

Dinner

Oklahoma Fried Onion Burgers

25 minutes

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Create the most flavorful, juicy Mushroom Swiss Burger! Perfectly seasoned ground beef is topped with sautéed buttery mushrooms and melty Swiss cheese then loaded on fluffy buns for a gourmet burger that’s easy to make at home!

Take these burgers to the next level by making homemade buns! They’re so much better than store-bought and have the best taste and texture. They are wonderfully thick and fluffy! Try these classic hamburger buns or buttery brioche buns for an incredible addition to your burger game.

Ingredients in a Mushroom Swiss Burger

This is everything you’ll need to make this delicious mushrooms Swiss burger recipe. All simple ingredients that come together for an explosion of flavor! You can find the exact measurements below in the recipe card.

Mushrooms

• Butter: Adds richness to the mushrooms and shallot.
• Mushrooms: Use 1 pound baby Bella mushrooms that are thickly sliced.
• Shallot: Gives a mild onion flavor that is so delicious!
• Worcestershire Sauce: For a wonderful savory flavor!
• Garlic: Freshly minced garlic that is sautéed with the mushrooms tastes amazing.
• Salt and Pepper: To taste!

Burger

• Beef: 80/20 ground beef will give these burgers maximum flavor!
• Salt and Pepper: The only seasonings you’ll need to enhance all of the ingredients and make these burgers super tasty!
• Swiss Cheese: A must for the classic mushroom Swiss hamburger!
• Hamburger Buns: Use any favorite kind of buns! Regular hamburger buns, brioche, ciabatta or whole wheat buns are all great options. 
• Butter: Don’t forget to butter the buns before toasting them! The butter gives the bun flavor and browns them beautifully.
• Mayonnaise: Slather some mayo on those buns for a rich and satisfying taste that complements the mushroom topping perfectly.

How to Make Mushroom Swiss Burgers

These are some of the easiest burgers to make! We’ll start with the mushroom topping and then cook the meat and assemble. Just follow the step-by-step instructions and you’ll see how fast these burgers come together.

For the Mushrooms

1. Sauté: Heat the butter in a skillet over medium high heat. Add in the mushrooms and shallot, saute for about 5 minutes.
2. Add Sauce and Garlic: Add in the Worcestershire sauce, garlic, and salt and pepper. Sauté another 2-3 minutes. Remove the mushrooms from heat and set aside.

For the Burger

3. Cook the Meat: Place two patties on the hot griddle or skillet and season with salt and pepper. You can cook all of the hamburgers at the same time if your griddle will fit them all.
4. Add Cheese: Cook the burgers 2-3 minutes on each side, placing a slice of the Swiss cheese on the patty once it’s been flipped. Once the patties are cooked, butter and toast the buns on the same skillet.
5. Assemble: Start by spreading mayonnaise on the bottom and top bun, place the patty with the Swiss cheese on the bottom bun, spread a generous helping of the mushrooms on top of the patty, top the burger with the top bun.

More Delicious Burger Recipes

Need more burger inspiration? We have so many incredible options from vegetarian burgers to turkey burgers and more! Here are some of our favorites that we make on repeat!

Dinner

Spinach Feta Turkey Burgers

30 minutes

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One bite of this grilled bourbon chicken and your tastebuds will be dancing with delight! It’s marinated in a flavorful homemade bourbon sauce that tastes amazing. You will be making it on the regular once you see what a huge hit it is!

Nothing tastes better on a warm summer day than something grilled to perfection. Try these other tried and true grilled recipes like grilled corn, Hawaiian chicken skewers and zucchini for your next BBQ.

Ingredients in Grilled Bourbon Chicken

This grilled bourbon chicken recipe only requires a handful of simple ingredients. Once you whip up the marinade and let your chicken sit for about an hour, you’re on your way to juicy, flavorful chicken! Check out the recipe card at the bottom of the post for exact measurements.

• Chicken: Boneless skinless chicken thighs will have a richer, more intense flavor than chicken breast, but either can be used.
• Bourbon Whiskey: Any brand of bourbon works and will add wonderful flavor. It will also break down the enzymes in the meat, yielding tender, juicy chicken.
• Brown Sugar: For a bit of sweetness and caramelization when grilled.
• Apple Cider Vinegar: It’s important to include some acid in your marinade to tenderize the meat. Plus, apple cider vinegar has a bright flavor that mellows any harshness from the bourbon.
• Worcestershire Sauce: Has a mix of vinegar, garlic, chiles, molasses and more to give the chicken an incredible umami taste.
• Garlic: Freshly minced garlic for infusing the meat with wonderful savory flavor!
• Salt and Pepper: To season the chicken.

How to Perfectly Grill Bourbon Chicken

Bourbon chicken is easy to make and packs a big punch of flavor! Plan ahead for the marinating time, and you will be eating a delicious meal in no time! Don’t have a grill? Make my bourbon chicken or shrimp in a skillet in no time!

1. Make the Marinade: In a medium bowl, whisk together the whiskey, brown sugar, vinegar, Worcestershire sauce, garlic, salt, and pepper.
2. Marinate: Pour the marinade into a sealable bag, add the chicken thighs to the bag, and seal it shut. Allow the chicken to marinate for at least an hour.
3. Prep: While the chicken is marinating, heat a grill up to 400 degrees Fahrenheit. When the chicken is ready, remove it from the marinade and discard the marinade.
4. Grill: Brush the grill with oil and grill the chicken breasts for about 3-4 minutes per side. The internal temperature of the breasts should reach 165 degrees Fahrenheit, but don’t overcook the chicken.
5. Rest: Remove the grilled chicken from the grill and place on a clean plate to cool for at least 5 minutes before serving.

More Grilled Chicken Recipes

Grilling season is the best! Grilling adds such a wonderful flavor to foods and it is a great way to keep the heat out of the house! We enjoy grilling everything from steak to fruits and vegetables. Here are some of our other favorite grilled chicken recipes that we make all season long!

Dinner

Grilled BBQ Chicken

30 minutes

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