A Week of Easy Summer Dinners from the Grill

I don’t know about you, but during the summer months I love cooking as many dinners as possible on the grill. In part because it means the oven isn’t heating up the kitchen, it means more time outside, my toddler can play in the yard while I cook dinner, and most of all because the grill makes fun and easy work of dinner.

During the week I stick with basics like chicken, vegetables, and gnocchi (yes, gnocchi!) to keep the cooking simple and fast. Here’s what I’m making this week.

Foil-packet meals are one of the easiest dinners I know, and a staple in my summertime meal plans. It’s simply a matter of wrapping up the chicken breasts and veggies in individual foil pouches, then dinner (the main course and sides!) basically cooks itself.

Get the recipe: Lemon Garlic Chicken Foil Packets

I recently impulse-bought a three-pound bag of broccoli at Costco, so it’s time to start putting it to work. I plan to cook a pot of farro during my weekend meal prep to bulk up this grilled salad into a more filling grain-bowl situation.

Get the recipe: Grilled Broccoli and Radish Salad with Garlicky Miso Dressing

My whole family agrees that this gnocchi is just as fun to make as it is to eat. While the grill heats up, everything gets threaded into skewers, and cooks in 10 minutes, max. I’ll toss it all together with lots of Parm and fresh basil from our garden.

Get the recipe: Grilled Gnocchi with Summer Squash and Burst Tomatoes

During summertime when I have boneless chicken breasts or thighs that have to get used up but I’m not really sure what to do with them, these skewers are my go-to. They’re so simple to make and packed with flavor every time. I’ll prep and marinate the chicken the night before and round out dinner with the leftover grilled broccoli salad and corn on the cob.

Get the recipe: Grilled Chicken Kebabs

This week we’re saving the best for last with pizza from the grill. I’ll keep things simple by grabbing some dough from my favorite pizza joint in town and using jarred sauce, and we’ll top our pie with creamy mozzarella and leftover veggies and herbs from the crisper.

Get the recipe: Grilled Pizza

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