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5 Easy Grilling Dinners Beyond Steak That Pair Perfectly with Cocktails
- 11 minutes ago
- 8 min read
Steak is great. Steak is noble. Steak also gets invited to every cookout like it owns the patio. Sometimes the grill deserves a little variety, and so do the people standing around it holding cold drinks and pretending not to hover over the food.
These easy grilling dinners beyond steak bring big “wow, you made this?” energy without requiring a culinary degree, a 14-step marinade, or a nervous relationship with a meat thermometer. We’re talking juicy pork tenderloin, smoky grilled chicken, buttery salmon, fast shrimp, and one unexpected dinner that makes you look dangerously competent.
Grab an apron, pour something civilized into proper drinkware, and let’s make dinner look harder than it was.
Before You Fire Up the Grill, here are Easy Grilling Dinners Beyond Steak to Make It Easy on Yourself
These are 5 Easy Grilling Dinners Beyond Steak to consider before anything hits the grates. You do not need fancy gear, but you do need a clean grill, a little patience, and the confidence to stop poking the food every 11 seconds like it owes you money.
A few quick rules:
Preheat the grill
Give it 10 to 15 minutes. Hot grates help prevent sticking and create better grill marks.
Oil the food, not just the grill
A light coat of oil on meat, fish, shrimp, or vegetables helps seasoning stick and keeps things from welding themselves to the grate.
Use direct and indirect heat
Direct heat is for searing. Indirect heat is for finishing thicker cuts without turning the outside into charcoal cosplay.
Rest the meat
Pork and chicken especially need a few minutes off the grill before slicing. This keeps the juices where they belong.
Pair the drink to the flavor
Bright cocktails cut richness. Bourbon loves smoke and sweetness. Citrus works with seafood. Bitter drinks make grilled char taste fancy, even if you’re wearing flip-flops.
At Bourbon & Boxers, we believe Grilling, Cocktails, unique gifts, and a good sense of humor all belong at the same table. Bonus points if that table also has napkins within reach.
1. Grilled Pork Tenderloin with Bourbon Peach Glaze
Pork tenderloin is the overachiever of the grill. It cooks quickly, slices beautifully, and looks like you fussed over it when really you just gave it a decent glaze and didn’t wander off.
Ingredients
1 pork tenderloin, about 1 to 1 1/2 pounds
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/3 cup peach preserves
1 tablespoon bourbon
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
How to grill it
Mix the salt, pepper, smoked paprika, and garlic powder. Rub the pork with olive oil, then season it all over.
Stir together the peach preserves, bourbon, vinegar, and Dijon. This is your glaze. Try not to eat it with a spoon. Or do. We’re not in charge of your journey.
Grill the pork over medium-high heat, turning every few minutes, until nicely browned on all sides. Move it to indirect heat and brush with glaze during the last few minutes of cooking. Pork tenderloin is done when it reaches 145°F in the thickest part.
Let it rest 5 to 10 minutes, then slice into medallions.
What to drink with it
Bourbon Peach Smash
Muddle a few peach slices with lemon juice and simple syrup. Add bourbon and ice, shake, then pour over fresh ice. Top with a splash of club soda if you like it lighter.
Why the pairing works
Bourbon’s caramel and vanilla notes play well with the sweet peach glaze, while lemon keeps the whole thing from getting too sticky-sweet. It’s like a summer porch in a glass, preferably served in one of those rocks glasses that makes even Tuesday feel intentional.
Quick grilling tip
Glaze late. Sugary sauces burn fast, so brush them on near the end instead of at the beginning.
2. Grilled Chicken Thighs with Lemon Herb Marinade
If chicken breast is the anxious friend of backyard grilling, chicken thighs are the relaxed friend who brought snacks. They stay juicy, take on flavor fast, and forgive minor grill crimes.
This is one of those summer grilling recipes that works for weeknights, cookouts, or “people are coming over in an hour and I have made choices.”
Ingredients
2 pounds boneless, skinless chicken thighs
1/4 cup olive oil
Juice of 1 lemon
2 teaspoons lemon zest
3 cloves garlic, minced
1 tablespoon chopped rosemary or thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon honey
How to grill it
Whisk together olive oil, lemon juice, zest, garlic, herbs, salt, pepper, and honey. Add the chicken and marinate for at least 30 minutes, or up to 4 hours.
Grill over medium-high heat for about 5 to 7 minutes per side, depending on thickness. Chicken is done when it reaches 165°F.
Let it rest for a few minutes before serving. Add grilled lemon halves on the side if you want the plate to look like you read cookbooks on purpose.
What to drink with it
Gin and Tonic with Lemon and Thyme
Build a classic gin and tonic over ice, then add a lemon wheel and a sprig of thyme.
Why the pairing works
The botanicals in gin echo the herbs in the marinade, and tonic’s gentle bitterness cuts through the richness of the chicken thighs. The lemon ties it all together like a well-fitted Bourbon & Boxers tee at a backyard party.
Quick grilling tip
For better grilled chicken, pat the thighs dry before they hit the grill. Wet chicken steams. Dry chicken browns.
3. Grilled Salmon with Brown Sugar Mustard Rub
Salmon on the grill sounds fancy until you realize it cooks in about the time it takes someone to ask, “So what’s your Wi-Fi password?” This recipe gives you a lightly sweet, savory crust and a tender center.
If you’re nervous about fish sticking, use skin-on fillets. The skin acts like a built-in grill shield. Nature really does occasionally help out.
Ingredients
4 salmon fillets, skin-on if possible
1 tablespoon olive oil
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Lemon wedges for serving
How to grill it
Pat the salmon dry. Rub the flesh side with olive oil.
Mix brown sugar, Dijon, smoked paprika, salt, and pepper into a paste. Spread it over the top of the salmon.
Grill skin-side down over medium heat. Close the lid and cook until the salmon flakes easily with a fork, usually 8 to 12 minutes depending on thickness. You do not need to flip it unless you enjoy high-stakes fish gymnastics.
Serve with lemon wedges.
What to drink with it
Whiskey Sour
Shake bourbon, fresh lemon juice, and simple syrup with ice. Strain into a rocks glass over fresh ice. Add a cherry or lemon wheel if your garnish game is awake.
Why the pairing works
The lemon in the whiskey sour brightens the salmon, while bourbon’s oak and caramel notes work with the brown sugar and smoke. It’s one of the easiest cocktail food pairings to get right because sweet, sour, smoky, and savory all show up to the party.
Quick grilling tip
Clean grates matter most with fish. Brush the grill well and oil the salmon before cooking. If the fish resists when you try to move it, give it another minute.
4. Grilled Shrimp Skewers with Chili Lime Butter
Shrimp is fast. Almost suspiciously fast. This is the dinner you make when you want applause but only have the attention span of a houseplant.
These skewers are bright, buttery, smoky, and perfect for tacos, rice bowls, salads, or standing at the counter eating “just one more” until dinner becomes a technicality.
Ingredients
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon cayenne, optional
3 tablespoons melted butter
Juice of 1 lime
1 tablespoon chopped cilantro
Lime wedges for serving
How to grill it
If using wooden skewers, soak them in water for about 30 minutes. Thread shrimp onto skewers.
Toss with olive oil, chili powder, cumin, salt, and cayenne. Grill over medium-high heat for 2 to 3 minutes per side, until the shrimp turn pink and lightly charred.
Mix melted butter, lime juice, and cilantro. Brush it over the hot shrimp right before serving.
What to drink with it
Classic Margarita
Shake tequila, fresh lime juice, and orange liqueur with ice. Serve over ice with a salted rim if you are living correctly.
Why the pairing works
Lime loves shrimp. Tequila loves char. Salt makes seafood pop. The margarita cuts through the butter and boosts the chili-lime flavor without overpowering the shrimp.
Quick grilling tip
Do not overcook grilled shrimp. Once they curl into a loose “C” shape and turn opaque, they’re ready. If they curl into tight little tires, you waited too long.
5. Grilled Flatbread Pizza with Prosciutto, Fig, and Arugula
Here’s the unexpected option. Grilled pizza sounds like something a person with a pizza oven and strong opinions would make. But flatbread pizza on the grill is easy, fast, and wildly impressive.
Use store-bought naan, pita, or flatbread. This is not the time to prove you can make dough from scratch unless you are emotionally prepared for flour in places flour should not be.
Ingredients
4 pieces naan or flatbread
2 tablespoons olive oil
1/2 cup fig jam
1 cup shredded mozzarella or fontina
4 ounces prosciutto
2 cups arugula
1 tablespoon balsamic glaze
Black pepper
Optional crushed red pepper
How to grill it
Brush both sides of the flatbread lightly with olive oil.
Grill one side over medium heat for 1 to 2 minutes, just until toasted. Flip it. Spread the grilled side with fig jam, add cheese, and close the lid until the cheese melts.
Remove from the grill and top with prosciutto, arugula, balsamic glaze, black pepper, and crushed red pepper if you want a little attitude.
Slice and serve immediately.
What to drink with it
Negroni or Boulevardier
For a lighter, bitter cocktail, go Negroni with gin, Campari, and sweet vermouth. For a richer option, choose a Boulevardier with bourbon, Campari, and sweet vermouth.
Why the pairing works
Fig jam and prosciutto bring sweet and salty flavors. Bitter cocktails balance that richness and sharpen each bite. A Boulevardier adds bourbon warmth, which works beautifully with the charred flatbread.
Quick grilling tip
Have toppings ready before the flatbread hits the grill. This cooks quickly, and the moment you start searching for the balsamic glaze is the moment your crust decides to become a cracker.
Build the Dinner Around the Drink, or the Drink Around the Dinner
The easiest way to make grilled food feel polished is to pair it with the right drink. You do not need a full bar setup. A few basics go a long way:
Grilled dinner | Best pairing | Why it works |
Pork tenderloin | Bourbon Peach Smash | Echoes the glaze and adds bright lemon |
Lemon herb chicken | Gin and tonic | Matches herbs and cuts richness |
Brown sugar salmon | Whiskey Sour | Balances sweet, smoke, and fat |
Chili lime shrimp | Margarita | Boosts citrus, salt, and spice |
Fig flatbread pizza | Negroni or Boulevardier | Bitter notes balance sweet and salty toppings |
Keep the setup relaxed. A good apron, sturdy drinkware, and comfortable apparel do more for the mood than twelve matching serving platters. The Bourbon & Boxers lifestyle is about making the meal feel special without turning the cook into a sweaty event coordinator.
A Few Final Grilling Moves That Make You Look Like a Pro
Want your summer grilling recipes to go from “pretty good” to “who invited the grill wizard?” Do these simple things.
Finish with acid. A squeeze of lemon or lime wakes up grilled meat and seafood.
Use fresh herbs after grilling. Herbs can scorch on high heat, but they shine when added at the end.
Slice against the grain. This matters for pork and chicken. It keeps each bite tender.
Make one sauce. A yogurt sauce, chimichurri, aioli, or spicy butter can turn simple grilled food into a full dinner.
Serve everything family-style. Big platters make grilled dinners feel generous and easy. Also, fewer dishes. That is not lazy. That is wisdom.
Fire Up Something Better Than the Usual
Steak can sit this round out. With pork tenderloin, chicken thighs, salmon, shrimp, and grilled flatbread pizza, you have five easy dinners that bring flavor, style, and just enough “yes, I totally planned this” energy.
The trick is simple. Season well, grill with confidence, pair the drink to the food, and wear the apron like you mean it.
For more easy grilling recipes, cocktails, entertaining ideas, apparel, drinkware, aprons, and gifts that belong next to a good meal, explore Bourbon & Boxers at www.bourbonandboxers.net.
