Caribbean Jerk Chicken
The spirit of Jamaica's popular jerk sauce comes through in this superspicy, fragrant grilled chicken. To punch up the flavor even more, let the marinade sit for an additional 24 hours before adding the meat. To lower the heat, swap out Scotch bonnet chiles (among the world's hottest) for jalapeños.
Tunisian Chicken Kebabs with Currants and Olives
Susan Feniger's sweet-and-tangy marinated chicken skewers are flavorful enough to eat on their own, but they're even better with the chunky currant-and-olive relish.
Churrasco with Chimichurri
Churrasco, a Portuguese term for grilled meat, is a backbone of many Latin American cuisines. Michael Cordúa makes his with butterflied tenderloin, Nicaraguan-style.
Spicy Lamb Shish Kebabs
Grilled Niçoise Tuna Steaks
Salade Niçoise is one of the great summer dishes of Southern France.
Grilled Leg of Lamb, Mexican-Style
Andrew Zimmern’s boneless leg of lamb is marinated with chile and lime juice and grilled with fresh herbs, then served with a tangy tomatillo salsa.
Grilled Merguez Sandwiches with Caramelized Red Onions
A North-African lamb sausage flavored with the spicy pepper spread harissa, merguez is delicious in sandwiches like these (fresh Mexican chorizo or another spicy sausage will also work well in this recipe).
The flavorings in the vibrant marinade for this grilled chicken include pathar ka phool (a hard-to-find seasoning made from bark), deghi mirch (an Indian red-chile powder) and mustard oil. Home cooks can omit the pathar ka phool and deghi mirch and use mustard seeds in place of the oil for a similarly pungent, wonderfully savory marinade.
Grilled Beef Tenderloin with AnchoJalapeño Butter
There are bigger cuts of beef, but none feeds so many people so quickly. Nick Fauchald serves sliced tenderloin alongside grilled bread smeared with chile butter.
Grilled Sour Cream-Marinated Shrimp
At an Indian restaurant, this dish might be cooked in a tandoor oven, but Suvir Saran loves to char the shrimp on the grill. Instead of marinating shrimp in homemade yogurt that's been drained for hours, as is traditional, Saran opts for sour cream—it's not only faster, but he thinks it's tastier.
Chicken Thigh Yakitori
These sweet, charred chicken skewers make a terrific appetizer or passed hors d’oeuvre.
Easy Grilled Paella
To cook this delicious seafood-and-chorizo paella, chef Pete Evans uses his grill as both a stovetop and an oven, simultaneously using direct and indirect heat.
Grilled-Pork Banh Mi
After marinating in a sweet-and-spicy marinade, the pork gets grilled on skewers and served in a baguette Vietnamese-style, with cucumber and cilantro.
Herb-and-Chile-Marinated Fish Shashlik
Russians usually make these fish kebabs with sturgeon, the firm-fleshed white fish prized for its caviar. Since most wild sturgeon is now endangered, look for sustainable farmed fish or try black cod or swordfish.
Sweet-and-Salty Korean Barbecued Short Ribs
Roy Choi especially loves these thinly sliced short ribs, known as kalbi in Korea; they're marinated overnight in a garlic, soy and sugar mixture, then quickly grilled, so they're charred all over. On the side, Choi serves kimchi, steamed white rice and the ubiquitous Hawaiian side dish, macaroni salad.
Lemongrass-Cilantro Chicken with Honey Dipping Sauce
Pings (simple grilled dishes), like these juicy grilled chicken breasts, are very popular all over Laos. Bruising the lemongrass is an essential step that helps release its flavor into the marinade, which can also be used for fish or pork.