15 Grilling Side Dishes to Elevate Your Cookout

Grilling is all about bold flavors, smoky aromas, and enjoying great food with friends and family. But no barbecue is complete without the perfect side dishes to complement your grilled meats and veggies. Whether you’re serving up juicy steaks, BBQ chicken, or grilled seafood, having the right side dishes makes all the difference. From extra-crispy grilled potatoes to fresh summer salads, the right pairings can enhance the flavors of your meal and make your cookout truly unforgettable.

This collection of 15 easy-to-make grilling side dishes is packed with seasoned, hassle-free recipes that work well for any backyard BBQ or picnic. Whether you’re looking for a healthy, delicious side, cheesy comfort food, or something light and refreshing, we’ve got you covered. So fire up your grill, and get ready to wow your guests with these mouthwatering side dishes!

Caramelized Grilled Pineapple with Coconut Whipped Cream

If you’re looking for an easy-to-make, tropical-inspired grilling side dish, Caramelized Grilled Pineapple with Coconut Whipped Cream is an absolute must-try! This dish brings out the natural sweetness of the pineapple, enhanced by a golden caramelized glaze from the grill. The hassle-free preparation makes it a perfect choice for any barbecue, and the addition of light, airy coconut whipped cream adds a creamy contrast to the warm, juicy fruit.

Ingredients

• 1 fresh pineapple, peeled and sliced into rings
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons melted butter (or coconut oil for a dairy-free option)
• 1 teaspoon vanilla extract
• 1 cup of coconut whipped cream (store-bought or homemade)
• ¼ cup toasted coconut flakes
• Caramel sauce (optional, for drizzling)

Instructions

1. Preheat the grill to medium-high heat (around 375°F to 400°F). Lightly oil the grates to prevent sticking.
2. Prepare the pineapple glaze by mixing brown sugar, cinnamon, melted butter, and vanilla extract in a small bowl.
3. Brush the pineapple slices generously with the glaze, ensuring both sides are evenly coated.
4. Grill the pineapple rings for about 3-4 minutes per side or until you see caramelized grill marks and the slices soften slightly.
5. Remove from the grill and let them cool for a minute.
6. Top with coconut whipped cream and sprinkle toasted coconut flakes for extra crunch.
7. Drizzle with caramel sauce (if using) and serve immediately for the best flavor.

Charred Peach and Burrata Caprese

Take your summer grilling game to the next level with Charred Peach and Burrata Caprese, an absolute must-try for those who love sweet and savory flavor combinations. The smoky caramelization of grilled peaches pairs beautifully with the creamy burrata, while fresh cherry tomatoes and arugula add a burst of freshness. Finished with a drizzle of balsamic glaze and cracked black pepper, this dish is easy to make and perfect for any get-together.

Ingredients

• 3 ripe peaches, halved and pitted
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 ball of burrata cheese
• 1 cup cherry tomatoes, halved
• 2 cups arugula
• 1 tablespoon balsamic glaze
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat the grill to medium heat and lightly oil the grates.
2. Brush the peach halves with olive oil and honey, ensuring an even coat.
3. Grill the peaches for about 2-3 minutes per side until grill marks appear and the fruit softens slightly. Remove from the grill and let cool.
4. Arrange the arugula, cherry tomatoes, and grilled peach slices on a serving platter.
5. Place the burrata in the center of the dish and gently break it open to expose the creamy interior.
6. Drizzle with balsamic glaze and season with salt and freshly ground black pepper.
7. Serve immediately as a perfect side dish to grilled meats or as a refreshing salad

Cheesy Grilled Hasselback Potatoes

Cheesy Grilled Hasselback Potatoes are the ultimate grilled potatoes that bring together crispy edges, melted cheese, and a buttery, garlicky flavor in every bite. Thinly sliced but kept intact, these potatoes fan out beautifully as they cook, creating the perfect texture contrast. With a golden, extra-crispy top and gooey cheese melting in between, they’re a perfect side dish for any barbecue.

Ingredients

• 4 large russet potatoes
• 4 tablespoons butter, melted
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 cup shredded cheddar cheese
• 1/2 cup mozzarella cheese
• 1/4 cup grated Parmesan
• 1/4 cup panko breadcrumbs (optional, for extra crunch)
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat the grill to medium heat (around 375°F).
2. Slice the potatoes thinly, making sure not to cut all the way through—place chopsticks or wooden spoons on either side as a guide.
3. Mix the melted butter, olive oil, minced garlic, salt, pepper, and smoked paprika in a small bowl.
4. Brush the potatoes generously with the seasoned butter mixture, ensuring it seeps into the slices.
5. Wrap each potato loosely in foil and place them on the grill. Cook for about 30 minutes, until they begin to soften.
6. Carefully open the foil, sprinkle shredded cheddar and mozzarella between the slices, and top with Parmesan and panko breadcrumbs.
7. Grill uncovered for another 10-15 minutes until the cheese is melted and bubbly and the potatoes are crispy.
8. Garnish with fresh parsley and serve hot as a healthy, delicious side to any grilled meat or seafood.

Grilled Avocado with Loaded Salsa

Grilled Avocado with Loaded Salsa takes creamy avocado to a whole new level by adding a smoky, charred flavor that enhances its natural richness. The avocados are lightly grilled to bring out their buttery texture and then filled with a fresh and zesty salsa made from juicy tomatoes, crisp onions, and a hint of lime. This easy-to-make side dish is both visually stunning and packed with flavor, making it an absolute must-try for summer grilling.

Ingredients

• 2 ripe avocados, halved and pitted
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 cup diced tomatoes
• 1/4 cup red onion, finely chopped
• 1/2 jalapeño, finely diced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/4 teaspoon cumin
• 1/4 cup diced avocado (from the scooped-out flesh)

Instructions

1. Preheat the grill to medium heat (about 375°F).
2. Brush the avocado halves lightly with olive oil and season with sea salt, black pepper, and smoked paprika.
3. Grill the avocados face down for 2-3 minutes until grill marks appear, then remove from heat and let cool slightly.
4. Prepare the salsa by combining diced tomatoes, red onion, jalapeño, cilantro, lime juice, cumin, and the reserved diced avocado in a bowl. Toss gently to mix.
5. Fill the grilled avocado halves with the salsa mixture, ensuring each bite is loaded with fresh flavors.
6. Serve immediately with tortilla chips or alongside grilled meats for a hassle-free, vibrant side dish.

Grilled Caesar Salad with Smoky Dressing

Grilled Caesar Salad with Smoky Dressing adds a bold twist to the classic Caesar by infusing a rich, charred flavor into the crisp romaine lettuce. The smoky dressing enhances the dish with a deep, slightly spicy kick, while grilled croutons provide an extra-crispy contrast to the fresh greens. Lightly grilled for just the right amount of char, this salad is an easy-to-make yet absolute must-try side dish that pairs perfectly with any grilled main course.

Ingredients

For the Salad

• 2 heads of romaine lettuce, halved lengthwise
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1 cup grilled croutons (see below)

For the Smoky Dressing

• 1/2 cup mayonnaise
• 2 tablespoons of Greek yogurt
• 1 tablespoon of Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• 1 clove garlic, minced
• 2 tablespoons of lemon juice
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon black pepper

For the Grilled Croutons

• 2 cups rustic bread, cubed
• 2 tablespoons butter, melted
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt

Instructions

Preparing the Croutons

1. Preheat the grill to medium heat (about 375°F).
2. Toss the cubed bread with melted butter, garlic powder, smoked paprika, and salt until evenly coated.
3. Grill for 2-3 minutes, turning occasionally, until the croutons are golden brown and crisp. Remove from heat and set aside.

Making the Dressing

1. Whisk together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, smoked paprika, garlic, lemon juice, cayenne, and black pepper in a bowl until smooth.
2. Refrigerate for at least 15 minutes to allow the flavors to meld.

Grilling the Romaine

1. Brush the romaine halves lightly with olive oil and season with salt and pepper.
2. Grill the cut side down for 1-2 minutes until slightly charred but still crisp. Remove from heat.

Assembling the Salad

1. Arrange the grilled romaine on a plate and sprinkle with Parmesan cheese.
2. Top with grilled croutons for added crunch.
3. Drizzle generously with smoky dressing and serve immediately.

Grilled Jalapeño Cheddar Corn Fritters

Grilled Jalapeño Cheddar Corn Fritters bring a crispy, cheesy, and slightly spicy twist to your grilling spread. With sweet corn, sharp cheddar, and the heat of jalapeños, these fritters are a hassle-free way to add a bold, flavorful crunch to your summer cookouts. Grilling instead of frying gives them a unique smoky char while keeping them perfectly crisp.

Ingredients

For the Fritters

• 2 cups fresh or canned corn, drained
• 1 jalapeño, finely diced
• 1 cup shredded sharp cheddar cheese
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 eggs, beaten
• 1/4 cup milk
• 1 tablespoon melted butter

For the Dipping Sauce

• 1/2 cup sour cream
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder
• 1 teaspoon chopped cilantro

Instructions

Preparing the Batter

1. In a mixing bowl, whisk together flour, cornmeal, baking powder, salt, pepper, and smoked paprika.
2. Add corn, jalapeño, and shredded cheddar cheese to the dry ingredients, tossing to coat them evenly.
3. In a separate bowl, whisk together eggs, milk, and melted butter, then pour into the dry mixture.
4. Stir until well combined and a thick batter forms.

Grilling the Fritters

1. Preheat the grill to medium heat and grease a cast-iron skillet or grill pan with oil.
2. Scoop small portions of the batter onto the skillet, pressing down slightly.
3. Grill for 2-3 minutes on each side or until golden brown and crispy.
4. Remove from heat and let them cool slightly before serving.

Making the Dipping Sauce

1. In a small bowl, mix sour cream, lime juice, garlic powder, and chopped cilantro.
2. Stir well and refrigerate until ready to serve.

Grilled Mac & Cheese Bites

Grilled Mac & Cheese Bites take a beloved comfort food and turn it into a crispy, golden delight with a smoky grilled finish. These bite-sized treats feature creamy, cheesy mac and cheese encased in a crunchy, seasoned breadcrumb coating—making them the perfect side dish for any barbecue. Grilling them after frying gives an extra layer of charred goodness, making them an absolute must-try for cheese lovers.

Ingredients

For the Mac & Cheese

• 2 cups elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 ½ cups shredded cheddar cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika

For the Breading

• 2 eggs, beaten
• 1 cup panko breadcrumbs
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper

For Grilling

• 1 tablespoon melted butter
• 1 teaspoon olive oil

Instructions

Making the Mac & Cheese

1. Cook the macaroni in salted boiling water until al dente. Drain and set aside.
2. Melt butter in a saucepan over medium heat, then whisk in flour to create a roux.
3. Slowly pour in the milk, stirring continuously until thickened.
4. Add cheddar cheese, salt, pepper, and smoked paprika, stirring until melted.
5. Mix the cooked pasta into the cheese sauce and combine well.
6. Transfer the mixture to a lined baking dish and refrigerate for at least 2 hours or until firm.

Forming the Bites

1. Scoop out portions of the chilled mac & cheese and roll them into small balls.
2. Dip each ball into beaten eggs, then coat evenly with the breadcrumb mixture.

Grilling the Mac & Cheese Bites

1. Heat a grill or grill pan over medium heat and grease with melted butter and olive oil.
2. Grill the mac & cheese bites for 1-2 minutes per side until crispy and slightly charred.
3. Remove from the grill and let them cool slightly before serving.

Grilled Mexican Street Corn (Elote) Pasta Salad

Grilled Mexican Street Corn Pasta Salad combines the smokiness of grilled corn with creamy, tangy ingredients in every bite. This dish blends seasoned charred corn, tender pasta, and a zesty lime-infused dressing to create a refreshing yet indulgent perfect side dish.

Ingredients

For the Salad

• 2 cups cooked pasta (shells, cavatappi, or rotini)
• 3 ears of corn, husked
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ cup cotija cheese, crumbled
• ¼ cup fresh cilantro, chopped

For the Dressing

• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• ½ teaspoon cumin

Instructions

Grilling the Corn

1. Preheat the grill to medium-high heat.
2. Brush the corn with olive oil and season with salt, pepper, and smoked paprika.
3. Grill for 8-10 minutes, turning occasionally, until slightly charred and tender.
4. Remove from heat and allow the corn to cool before slicing the kernels off the cob.

Making the Dressing

1. In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, and cumin until well combined.
2. Adjust seasoning to taste if needed.

Assembling the Pasta Salad

1. In a large bowl, combine cooked pasta, grilled corn, and cotija cheese.
2. Drizzle the dressing over the mixture and toss until everything is evenly coated.
3. Garnish with fresh cilantro and serve chilled or at room temperature.

Grilled Stuffed Mushrooms with Herb Butter and Cheese

Grilled Stuffed Mushrooms with Herb Butter and Cheese are the perfect side dish to elevate any cookout. Juicy portobello mushrooms are packed with a seasoned herb butter and cheese filling, creating a rich and savory bite with a smoky, charred finish. This hassle-free recipe is an absolute must-try, whether you’re serving them as an appetizer or pairing them with your favorite grilled main course.

Ingredients

For the Mushrooms

• 4 large portobello mushrooms, stems removed
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Stuffing

• 2 tablespoons butter, softened
• 2 cloves garlic, minced
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ cup panko breadcrumbs
• ¼ cup red bell pepper, finely chopped
• ¼ cup green bell pepper, finely chopped
• ½ cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped

Instructions

Preparing the Mushrooms

1. Preheat the grill to medium heat.
2. Brush both sides of the mushrooms with olive oil and season with salt and pepper.

Making the Stuffing

1. In a bowl, mix butter, garlic, oregano, and thyme until well combined.
2. Stir in the breadcrumbs, bell peppers, and Parmesan cheese, ensuring the mixture is evenly coated.

Stuffing and Grilling

1. Spoon the stuffing mixture into each mushroom cap, pressing it in gently.
2. Place the stuffed mushrooms on the grill over indirect heat.
3. Cover and grill for 8-10 minutes until the mushrooms are tender.
4. Sprinkle shredded cheddar cheese over each mushroom and grill for another 2 minutes until melted.
5. Garnish with fresh parsley and serve warm.

Grilled Watermelon with Feta and Balsamic Glaze

Grilled Watermelon with Feta and Balsamic Glaze is a refreshing and easy-to-make dish that transforms simple ingredients into a gourmet delight. The heat from the grill caramelizes the natural sugars in the watermelon, intensifying its sweetness while adding a subtle smokiness. Paired with tangy feta, fresh mint, and a drizzle of balsamic glaze, this dish is a healthy, delicious side perfect for summer cookouts or a light appetizer.

Ingredients

• 1 small seedless watermelon, cut into thick slices
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• ½ cup crumbled feta cheese
• 2 tablespoons fresh mint, chopped
• ¼ cup balsamic glaze

Instructions

Preparing the Watermelon

1. Preheat the grill to medium-high heat.
2. Brush the watermelon slices lightly with olive oil to prevent sticking and enhance the charred flavor.
3. Season each slice with salt and black pepper for a balance of sweet and savory taste.

Grilling the Watermelon

1. Place the watermelon slices on the grill and cook for 2-3 minutes per side until grill marks appear.
2. Carefully remove from the grill and arrange them on a serving platter.

Finishing Touches

1. Sprinkle crumbled feta cheese evenly over the grilled watermelon.
2. Drizzle balsamic glaze generously on top for a tangy, sweet contrast.
3. Garnish with chopped fresh mint and serve immediately.

Honey Balsamic Grilled Brussels Sprouts Skewers

Honey Balsamic Grilled Brussels Sprout Skewers are a delightful way to transform a simple vegetable into a smoky, caramelized masterpiece. The combination of balsamic vinegar and honey creates a sticky-sweet glaze that enhances the natural flavors of the sprouts. Grilling adds a crisp, charred exterior while keeping the inside tender, making this a flavorful and hassle-free side dish for any barbecue or weeknight meal.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 teaspoons of Dijon mustard
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• Wooden or metal skewers

Instructions

Preparing the Brussels Sprouts

1. Soak wooden skewers in water for at least 15 minutes if using wooden ones to prevent burning.
2. Trim the Brussels sprouts and cut them in half lengthwise for even cooking.
3. Blanch them in boiling water for 2 minutes, then drain and pat dry. This softens them slightly and helps them cook evenly on the grill.

Marinating the Sprouts

1. In a bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, salt, and pepper until well combined.
2. Toss the Brussels sprouts in the marinade and let them sit for at least 15 minutes for maximum flavor absorption.

Grilling the Skewers

1. Preheat the grill to medium-high heat.
2. Thread the Brussels sprouts onto skewers, making sure the flat sides face the same direction for better grill contact.
3. Grill for 4-5 minutes per side, brushing with extra marinade until charred and caramelized

Smoky Bacon-Wrapped Asparagus Bundles

Smoky Bacon-Wrapped Asparagus Bundles is a flavorful grilled side dish that brings together crisp-tender asparagus and crispy, smoky bacon for a savory bite. The natural sweetness of asparagus gets enhanced as it grills, while the bacon adds a crunchy texture and deep, rich flavor. Perfect for backyard cookouts or a steakhouse-style dinner at home, these easy-to-make bundles are guaranteed to impress.

Ingredients

• 1 lb. fresh asparagus, trimmed
• 8-10 slices of bacon
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• 1 tablespoon balsamic glaze (optional)
• Fresh parsley for garnish

Instructions

Preparing the Asparagus

1. Preheat the grill to medium heat (about 375°F).
2. Trim the asparagus spears, cutting off the tough woody ends.
3. Drizzle the asparagus with olive oil, then sprinkle with garlic powder, black pepper, and smoked paprika. Toss it to coat it evenly.

Wrapping with Bacon

1. Divide the asparagus into small bundles, with 3-4 spears per bundle.
2. Wrap a slice of bacon around each bundle, starting from the bottom and working your way up, overlapping the slices slightly to secure them.
3. Tuck the bacon ends underneath or use toothpicks to keep them in place.

Grilling the Bundles

1. Place the bacon-wrapped asparagus on the grill, seam side down, to prevent unraveling.
2. Grill for 10-12 minutes, turning occasionally, until the bacon is crispy and the asparagus is tender with a slight char.
3. Brush with balsamic glaze in the last minute of grilling for added depth of flavor.

Smoky Grilled Hummus with Pita Chips

Smoky Grilled Hummus with Pita Chips is a creamy, flavor-packed dip that takes hummus to a whole new level. Grilling the chickpeas and garlic before blending adds a deep, smoky undertone that enhances the richness of this Mediterranean classic. Paired with crispy, charred pita chips, this healthy, delicious side is perfect for snacking or as an appetizer for your next cookout.

Ingredients

For the Hummus

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil (plus extra for drizzling)
• 3 cloves garlic, peeled
• 2 tablespoons of tahini
• Juice of 1 lemon
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2-3 tablespoons water (as needed for consistency)

For the Pita Chips

• 3 pita bread rounds
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions

Grilling the Chickpeas and Garlic

1. Preheat the grill to medium heat (about 375°F).
2. Toss the chickpeas and garlic cloves with 1 tablespoon of olive oil.
3. Place the chickpeas and garlic in a grill-safe pan or foil packet.
4. Grill for 5-7 minutes, shaking occasionally, until they are slightly charred and fragrant.
5. Remove from heat and let them cool for a few minutes.

Making the Hummus

1. In a food processor, combine the grilled chickpeas, garlic, tahini, lemon juice, smoked paprika, cumin, salt, and black pepper.
2. Blend until smooth, gradually adding water (1 tablespoon at a time) to reach the desired creamy consistency.
3. Drizzle in 1 tablespoon of olive oil while blending to enhance the flavor and texture.
4. Transfer the hummus to a serving bowl and drizzle with extra olive oil.

Preparing the Pita Chips

1. Cut the pita bread into triangles and place them in a bowl.
2. Drizzle with olive oil and sprinkle with garlic powder, salt, and black pepper.
3. Grill the pita chips for 2-3 minutes per side until golden brown and crisp.

Grilled Garlic Butter Parmesan Cornbread

Grilled Garlic Butter Parmesan Cornbread takes classic cornbread to new heights with smoky charred edges and a rich, buttery garlic flavor. This hassle-free side dish is slightly crispy on the outside, soft and moist on the inside, and infused with the irresistible combination of Parmesan and herbs. Perfectly seasoned, it’s a fantastic companion to BBQ meats, grilled vegetables, or even a warm bowl of chili.

Ingredients

For the Cornbread

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 cup buttermilk
• 2 large eggs
• ¼ cup melted butter
• ¼ cup honey
• ½ cup shredded Parmesan cheese

For the Garlic Butter Glaze

• 3 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• ¼ cup grated Parmesan cheese

Instructions

Preparing the Cornbread Batter

1. Preheat the grill to medium heat (around 350°F).
2. In a mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, black pepper, and garlic powder.
3. In a separate bowl, beat the eggs and mix in the buttermilk, melted butter, and honey.
4. Gradually combine the wet and dry ingredients, stirring until just mixed.
5. Fold in the shredded Parmesan cheese, ensuring an even distribution.

Grilling the Cornbread

1. Grease a cast-iron skillet or a grill-safe pan with butter.
2. Pour the batter into the skillet and smooth the top.
3. Cover the grill and cook for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
4. Carefully remove the skillet from the grill and let the cornbread cool for 5 minutes.

Making the Garlic Butter Glaze

1. In a small saucepan, melt the butter over low heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Stir in the fresh parsley and remove from heat.
4. Brush the garlic butter over the warm cornbread and sprinkle with grated Parmesan cheese.

Grilled Sweet Potato Slices with Honey Butter

Grilled sweet potato slices are tender potato slices that develop a subtle char on the grill, bringing out their deep, earthy flavors. The finishing touch of rich honey butter adds a luscious glaze, making them an irresistible side dish for any barbecue. Sprinkled with a touch of sea salt and a hint of spice, these sweet potatoes are a fantastic balance of savory and sweet.

Ingredients

• 2 large sweet potatoes, sliced into ½-inch rounds
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• 2 tablespoons unsalted butter, melted
• 1 tablespoon honey
• ½ teaspoon red pepper flakes (optional)
• Fresh parsley, for garnish

Instructions

1. Preheat your grill to medium heat (around 375°F).
2. Brush both sides of the sweet potato slices with olive oil and season with salt, pepper, and smoked paprika.
3. Place the slices on the grill and cook for about 5-7 minutes per side or until they develop nice grill marks and become tender.
4. In a small bowl, mix the melted butter and honey until well combined.
5. Once the sweet potatoes are done grilling, brush them with the honey butter mixture while still warm.
6. Sprinkle with red pepper flakes (if using) and garnish with fresh parsley before serving.
7. Serve warm and enjoy this sweet and smoky side dish alongside your favorite grilled meats or veggies!

Conclusion

A great barbecue isn’t just about what’s on the grill—it’s also about what’s served alongside it. These 15 grilling side dishes offer a variety of flavors and textures that pair beautifully with grilled meats, seafood, and even vegetarian options. Whether you prefer extra-crispy potatoes, fresh salads, or seasoned grilled veggies, each dish brings something special to the table. Best of all, they’re easy to make and hassle-free, so you can spend less time in the kitchen and more time enjoying your cookout.

I hope you found some delicious inspiration for your next barbecue! Which of these grilling side dishes are you most excited to try? Do you have a go-to favorite that always steals the show at your cookouts? Let me know in the comments—I’d love to hear what’s cooking in your kitchen!