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Summer Grill-Out: Recipes for a Party

Are you planning a summer party in August? Are you grilling out with a large group of family or friends? What better way to savor the summer moments than with a delightful array of recipes? From sizzling grill favorites to a fruity dessert, this collection of recipes is sure to bring happiness to any large summer party. So, fire up those grills and share the joy of good food and great company. Find the full recipes below that are super easy and delicious, so that you can focus on enjoying these summer days!

Grilled Lemon Herb Chicken:


  • 20 pounds chicken pieces (drumsticks, thighs, and/or breasts)

  • 1 cup olive oil

  • 1/2 cup freshly squeezed lemon juice

  • 4 cloves garlic, minced

  • 2 tablespoons chopped fresh thyme

  • 2 tablespoons chopped fresh rosemary

  • 2 tablespoons chopped fresh parsley

  • 2 teaspoons salt

  • 1 teaspoon black pepper


  1. In a large bowl, mix together olive oil, lemon juice, minced garlic, chopped herbs, salt, and black pepper to create the marinade.

  2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours (preferably overnight) to allow the flavors to infuse.

  3. Preheat the grill to medium-high heat. Grill the chicken until cooked through, about 15-20 minutes per side for larger pieces. The internal temperature should reach 165°F (75°C).

  4. Serve the grilled lemon herb chicken with fresh lemon wedges for an extra burst of flavor.

Mango Salsa:


  • 6 ripe mangoes, diced

  • 1 cup diced red bell pepper

  • 1 cup diced red onion

  • 1 cup chopped fresh cilantro

  • 3 tablespoons freshly squeezed lime juice

  • 1 tablespoon honey

  • 1 jalapeño pepper, seeded and finely chopped (optional for heat)

  • Salt and pepper to taste


  1. In a large bowl, combine diced mangoes, red bell pepper, red onion, chopped cilantro, and jalapeño (if using).

  2. In a small bowl, whisk together lime juice and honey to create the dressing.

  3. Pour the dressing over the mango mixture and toss gently to coat.

  4. Season with salt and pepper to taste.

  5. Refrigerate the mango salsa for at least 30 minutes before serving to allow the flavors to meld.

Caprese Salad Skewers:


  • 2 pounds cherry tomatoes

  • 1 pound fresh mozzarella balls (bocconcini)

  • 1 cup fresh basil leaves

  • 1/2 cup balsamic glaze

  • 1/4 cup extra-virgin olive oil

  • Salt and pepper to taste

  • Wooden skewers or toothpicks


  1. Thread a cherry tomato, a mozzarella ball, and a fresh basil leaf onto each skewer or toothpick.

  2. Arrange the skewers on a serving platter.

  3. Drizzle balsamic glaze and extra-virgin olive oil over the skewers.

  4. Season with salt and pepper to taste.

  5. Serve the Caprese salad skewers as a refreshing appetizer.

Grilled Vegetable Platter:


  • 4 zucchinis, sliced lengthwise

  • 4 yellow squash, sliced lengthwise

  • 3 large red bell peppers, quartered and seeded

  • 2 large red onions, sliced into thick rings

  • 2 tablespoons olive oil

  • 2 teaspoons dried oregano

  • 2 teaspoons dried basil

  • Salt and pepper to taste


  1. Preheat the grill to medium-high heat.

  2. In a large bowl, toss the sliced zucchinis, yellow squash, red bell peppers, and red onions with olive oil, dried oregano, dried basil, salt, and pepper.

  3. Grill the vegetables until they are tender and slightly charred, about 5-7 minutes per side.

  4. Arrange the grilled vegetables on a platter and serve them as a flavorful side dish.

Summer Berry Trifle:


  • 2 large store-bought pound cakes, cubed

  • 4 cups fresh mixed berries (strawberries, blueberries, raspberries)

  • 4 cups vanilla pudding (store-bought or homemade)

  • 2 cups whipped cream (store-bought or homemade)


  1. In a large trifle dish or clear glass bowl, layer the cubed pound cakes, mixed berries, vanilla pudding, and whipped cream.

  2. Repeat the layers until all ingredients are used, finishing with a layer of whipped cream on top.

  3. Garnish the top with a few fresh berries for an attractive presentation.

  4. Chill the summer berry trifle in the refrigerator for at least 2 hours before serving.


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