The Blue Apron Guide to Grilling

how to grill
Char for days

The char of the grill is the signature flavor of summer. Not only is grilling fast and infinitely adaptable, it’s also an evening activity unto itself. The grill is a lovely place to gather outdoors when it’s just too hot to turn on the oven. Of course, even a cooking method commonly considered easy can be a little perplexing sometimes.

Making sure your food is properly cooked is a good place to start. Cooking times vary on the grill. Some items, like shrimp, are done in a flash. To master the art of grilling (almost) any protein check out the Blue Apron guide to grilling meat, featuring a chart grill of times and advice from the Blue Apron test kitchen.

When it comes to the grill, you shouldn’t stop with the main course. Our guide to grilling fruits and vegetables explains why grilling side dishes can actually make dinner preparation easier. It also offers quick advice on cooking times and ideas for what to make with your grilled pineapple, asparagus, and scallions. 

The grill brings a lot of flavor, but it can’t do the work all on its own. Seasoning meats before bringing them to the grill is essential. Rubs and marinades are two popular ways to introduce some spice to your grilled dinner. Check out our guide to rubs and marinades to learn about the best ways to use them, and to find a few recipes to get you started. 

make a marinade
Spiced and flavorful

Of course, not everyone has a grill. For those who are spending more time inside this summer, we have a solution for you, too. Blue Apron’s guide to grilling inside can show you how to get the charred smoky flavor you crave, even if you don’t have a yard. 

Once you’ve mastered grill times and chosen your favorite grilling technique, here are a few recipes to help you flex your new skills. 

Grilling recipes

Grilled Caesar Salad from Henrietta Red 

grilled vegetables
Ready for a salad

Grilled Steak Tacos with Roasted Salsa Verde 

how to grill steak
Steak tacos

Smoky Marinated Eggplant with Herb Salsa from Hyacinth 

grilled eggplant
Charred and ready to eat