As an experienced pitmaster at Creekside BBQ, I’ve dedicated my career to perfecting the art of outdoor cooking. From low-and-slow smoked briskets to sizzling grilled delights, our team has honed our craft to bring the best of barbecue to backyard enthusiasts and competition pros alike. Today, I’m excited to share a collection of 12 mouthwatering grilled appetizer recipes that are sure to kick off your next backyard bash with a flavor-packed bang.
Juicy Grilled Shrimp with Spicy Remoulade
Nothing sets the stage for a memorable barbecue quite like succulent grilled shrimp. My go-to technique involves marinating the shrimp in a zesty blend of lemon juice, garlic, and Creekside’s signature Cajun seasoning. After a quick stint on the grates, I serve these prawns with a creamy, spicy remoulade that’ll have your guests reaching for seconds.
The key to perfectly grilled shrimp is maintaining a hot, even cooking temperature and keeping a close eye on them. I recommend using a grill basket or skewers to prevent any from slipping through the grates. And don’t be afraid to baste them with a bit of the marinade towards the end for an extra layer of flavor.
Glazed Grilled Pineapple Bites
Sweet, smoky, and utterly addictive, these grilled pineapple bites are a crowd-pleasing appetizer that beautifully bridges the gap between savory and dessert. I start by cutting fresh pineapple into bite-sized chunks and marinating them in a blend of brown sugar, cinnamon, and a splash of rum. Then it’s off to the grill, where the sugars caramelize and the fruit takes on a delightful char.
The key to nailing this recipe is ensuring your grill grates are well-oiled and preheated to medium-high heat. You want those gorgeous grill marks without the pineapple sticking or falling through the cracks. Serve these gems drizzled with a tangy balsamic glaze for a flavor symphony that’ll have your guests coming back for more.
Grilled Stuffed Jalapeños
No barbecue spread is complete without a little heat, and these grilled stuffed jalapeños deliver in the most delicious way. I start by coring and halving the jalapeños, then filling them with a creamy, cheesy mixture featuring cream cheese, cheddar, and crumbled bacon. A quick trip to the grill infuses them with a smoky flavor and gives the cheese a mouthwatering, melty texture.
The key to taming the heat in these poppers is to remove the seeds and membranes from the jalapeños before stuffing them. You can also experiment with different cheese blends or even swap in spicy Italian sausage for an extra punch of flavor. Serve them with a cool, tangy ranch dipping sauce for the perfect balance of heat and cool.
Grilled Balsamic Bruschetta
Few things capture the essence of summer quite like juicy, sun-ripened tomatoes. In this grilled bruschetta recipe, I harness their bright, fresh flavors and pair them with a balsamic reduction that lends a delightful sweetness and tang. I start by grilling thick slices of crusty bread until they develop those coveted char marks, then top them with a vibrant tomato mixture seasoned with garlic, basil, and a drizzle of that luscious balsamic glaze.
The secret to nailing this appetizer is to let the tomato mixture sit for at least 30 minutes before assembling the bruschetta. This allows the flavors to meld and the juices to macerate, creating a topping that’s bursting with flavor in every bite. And don’t be afraid to generously brush the bread with olive oil before grilling – it helps create that perfectly crisp exterior.
Grilled Chicken Satay with Peanut Sauce
Transport your guests to the bustling night markets of Southeast Asia with these mouthwatering grilled chicken satay skewers. I marinate bite-sized chicken thigh chunks in a fragrant blend of lemongrass, ginger, and soy sauce, then thread them onto skewers and grill them to perfection. Served with a creamy, spicy peanut sauce for dipping, these satay bites are a surefire way to elevate your barbecue spread.
The key to juicy, tender chicken satay is to not overcrowd the grill grates and to keep a close eye on the skewers, turning them frequently for even cooking. And don’t be afraid to experiment with the peanut sauce – you can customize the level of heat, adjust the consistency, or even add a splash of coconut milk for a touch of creaminess.
Grilled Stuffed Mushrooms
For a truly decadent grilled appetizer, look no further than these grilled stuffed mushrooms. I start by gently cleaning and hollowing out large cremini or button mushrooms, then filling them with a rich, creamy combination of cream cheese, parmesan, and crispy bacon. A quick trip to the grill infuses them with a smoky, savory flavor that’ll have your guests asking for the recipe.
The secret to ensuring these mushrooms don’t dry out on the grill is to baste them with a bit of olive oil or melted butter before placing them on the grates. You can also experiment with different cheese blends or even swap in spicy Italian sausage for an extra punch of flavor. Serve them piping hot, garnished with a sprinkle of fresh parsley for a touch of color.
Grilled Bacon-Wrapped Asparagus
Sometimes, the simplest grilled appetizers are the most delectable. Case in point: these bacon-wrapped asparagus spears. I start by tossing fresh asparagus in a light coating of olive oil, salt, and pepper, then wrap each spear in a strip of crispy bacon. A quick trip to the grill transforms them into a smoky, savory delight that’s sure to disappear from the plate in no time.
The key to nailing this recipe is to use thin, slender asparagus spears and high-quality, thinly sliced bacon. This ensures the bacon crisps up beautifully without overcooking the asparagus. I also recommend securing the bacon with toothpicks to prevent it from unraveling during the grilling process. Serve these addictive bites with a zesty lemon-garlic aioli for dipping.
Grilled Teriyaki Pineapple Skewers
For a tropical twist on grilled appetizers, look no further than these luscious teriyaki pineapple skewers. I start by marinating fresh pineapple chunks in a sweet and savory teriyaki sauce, then thread them onto skewers along with cubes of tender chicken thighs. A quick trip to the grill infuses them with a smoky flavor and caramelized edges that’ll have your guests swooning.
The secret to perfectly grilled pineapple is to ensure your grill grates are well-oiled and preheated to medium-high heat. You want those gorgeous grill marks without the fruit sticking or falling through the cracks. And don’t be afraid to baste the skewers with the teriyaki marinade towards the end of the cooking process for an extra layer of flavor.
Grilled Jalapeño Poppers with Cream Cheese
No backyard barbecue is complete without a spicy, flavor-packed contribution, and these grilled jalapeño poppers certainly fit the bill. I start by cutting jalapeños in half lengthwise, then filling them with a decadent cream cheese mixture seasoned with garlic, onion, and a touch of Creekside’s signature Cajun spice blend. A quick trip to the grill infuses them with a delightful smoky flavor and melty, gooey texture.
The key to taming the heat in these poppers is to remove the seeds and membranes from the jalapeños before stuffing them. You can also experiment with different cheese blends or even swap in spicy Italian sausage for an extra punch of flavor. Serve them with a cool, tangy ranch dipping sauce for the perfect balance of heat and cool.
Grilled Loaded Potato Skins
For a hearty, flavor-packed grilled appetizer, these loaded potato skins simply can’t be beaten. I start by par-cooking russet potatoes, then cutting them in half and scooping out the insides, leaving a thin layer of potato attached to the skin. I then load them up with crispy bacon, melty cheddar cheese, and a dollop of sour cream before sending them back to the grill to get that irresistible char.
The key to nailing these loaded potato skins is to ensure the potatoes are cooked through before grilling. This prevents them from drying out on the grates. I also recommend pre-cooking the bacon until it’s just shy of crispy, as it will continue to crisp up on the grill. Serve these bad boys piping hot, garnished with a sprinkle of chopped chives for a pop of color and freshness.
Grilled Honey Chipotle Chicken Wings
No backyard bash is complete without a batch of finger-lickin’ good chicken wings, and these grilled honey chipotle wings are sure to be the star of the show. I start by tossing the wings in a blend of smoky chipotle powder, zesty lime juice, and a touch of honey for a perfect balance of sweet and heat. Then it’s off to the grill, where they sizzle and char to crispy perfection.
The secret to achieving that signature crispiness on the grill is to pat the wings dry before seasoning and grilling. I also like to use a combination of direct and indirect heat, searing them over high heat first to get that initial char, then finishing them over indirect heat to ensure they cook through without burning. Serve these wings with a creamy, cooling ranch or blue cheese dip for the ultimate flavor contrast.
Grilled Tri-Tip Skewers with Chimichurri
For a truly elevated grilled appetizer, these tri-tip skewers with vibrant chimichurri sauce can’t be beaten. I start by marinating tender tri-tip in a blend of garlic, oregano, and red wine vinegar, then thread the cubed meat onto skewers and grill them to a perfect medium-rare. Served with a zesty, herby chimichurri sauce for dipping, these skewers are a surefire way to impress your guests.
The key to juicy, tender tri-tip is to not overcook it on the grill. I recommend using a meat thermometer to monitor the internal temperature, and pulling it off the heat when it reaches 130°F for a delightful medium-rare. And don’t be afraid to experiment with the chimichurri – you can customize the herb blend, adjust the acidity, or even add a touch of heat with some crushed red pepper flakes.
Grilled Veggie Skewers with Balsamic Glaze
For a flavor-packed, veggie-forward grilled appetizer, these vibrant vegetable skewers are sure to delight. I start by cutting an assortment of fresh veggies like zucchini, bell peppers, onions, and cherry tomatoes into bite-sized pieces, then thread them onto skewers. A quick trip to the grill infuses them with a smoky char, and I finish them off with a drizzle of tangy balsamic glaze for a touch of sweetness.
The key to perfectly grilled veggies is to cut them into uniform pieces so they cook evenly. I also recommend using a grill basket or skewers to prevent any smaller pieces from falling through the grates. And don’t be afraid to baste the skewers with a bit of olive oil or the balsamic glaze towards the end of the cooking process for an extra layer of flavor.
Whether you’re hosting a backyard barbecue, a tailgating party, or simply craving some smoky, grilled deliciousness, this collection of 12 irresistible appetizer recipes is sure to impress. From juicy shrimp to decadent stuffed mushrooms, each dish showcases the versatility and flavor-packed potential of the grill. So fire up those coals, grab your tongs, and let’s get grilling! And don’t forget to visit Creekside BBQ for all your barbecue needs, from top-notch equipment to mouthwatering rubs and sauces.
