If you’re looking for a fun evening at the grill, making a delicious meal, we found some great recipes to try this summer. Whether you’re a complete beginner or a grill master, these recipes from AllRecipes are sure to please the crowd:

Easy Grilled Teriyaki Chicken (four servings)

Ingredients: 

• 1 cup teriyaki sauce

• ¼ cup lemon juice

• 2 teaspoons finely minced fresh garlic

• 2 teaspoons sesame oil

• 4 skinless, boneless chicken breast halves

Directions:

1. Whisk teriyaki sauce, lemon juice, garlic, and sesame oil together in a bowl

2. Pour marinade into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour to overnight, turning every so often.

3. When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard any remaining marinade.

4. Cook chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

5. Enjoy!

Grilled Salmon (six servings)

Ingredients: 

• 1 ½ pounds salmon fillets

• lemon pepper to taste

• garlic powder to taste

• salt to taste

• ⅓ cup soy sauce

• ⅓ cup brown sugar

• ⅓ cup water

• ¼ cup vegetable oil

Directions: 

1. Season salmon fillets with lemon pepper, garlic powder, and salt.

2. Stir soy sauce, brown sugar, water, and vegetable oil together in a small bowl until sugar is dissolved. Place fish in a large resealable plastic bag; add soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

3. Preheat an outdoor grill for medium heat and lightly oil the grate.

4. Place salmon on the preheated grill, and discard marinade. Cook salmon until fish flakes easily with a fork, about 6 to 8 minutes per side.

5. Enjoy!

Zucchini Boats (four servings)

Ingredients

• 2 medium zucchini

• 1 slice white bread, torn into small pieces

• 1 jalapeno pepper, minced

• 6 tablespoons shredded sharp Cheddar cheese

• ¼ cup bacon bits

• ¼ cup minced onion

• ¼ cup chopped tomato

• 3 tablespoons diced green chile peppers

• 1 tablespoon minced black olives

• 1 pinch dried basil

• seasoned salt to taste

• ground black pepper to taste

Directions:

1. Prepare the grill for indirect medium heat.

2. Place zucchini in a large pot with enough water to cover. Bring to a boil and cook for 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out pulp to about 1/4 inch from the skin. Chop pulp into small pieces.

3. Mix zucchini pulp, bread pieces, jalapeño, Cheddar cheese, bacon bits, onion, tomato, chile peppers, and olives in a large bowl until combined. Season with basil, seasoned salt, and pepper; mix well.

4. Stuff zucchini halves with pulp mixture. Wrap each zucchini boat with aluminum foil.

5. Place wrapped zucchini boats on the prepared grill over indirect heat and cook until tender, 15 to 20 minutes.

6. Enjoy!