18 Spicy Grill Recipes Delight

Warm up your grills and your taste buds because we’re diving into a sizzling selection of 18 Spicy Grill Recipes Delight that’ll transform your backyard barbecues into fiery feasts! Perfect for home cooks across North America, these recipes blend bold flavors with the joy of grilling. Whether you’re craving something smoky, sweet, or scorching, we’ve got you covered. Keep reading to discover your next grill masterpiece!

Spicy Grilled Chicken Tacos

You’re going to love these Spicy Grilled Chicken Tacos—they’re the perfect mix of smoky, spicy, and downright delicious. Perfect for a summer BBQ or a quick weeknight dinner.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• A splash of lime juice
• 2 teaspoons of chili powder
• A pinch of salt
• A handful of fresh cilantro, chopped
• 4 small flour tortillas
• A dollop of sour cream
• A sprinkle of shredded cheese
• A few slices of avocado

Instructions

1. Preheat your grill to medium-high, about 375°F.
2. Rub the chicken breasts with olive oil, then sprinkle both sides with chili powder and salt.
3. Grill the chicken for about 6-7 minutes per side, or until the internal temperature hits 165°F. Tip: Don’t flip the chicken too early—it should release easily from the grill when ready.
4. Let the chicken rest for 5 minutes after grilling, then slice it into thin strips. Tip: Resting keeps the juices in.
5. Warm the tortillas on the grill for about 30 seconds per side, just until they’re slightly charred.
6. Assemble the tacos by layering the chicken, cilantro, sour cream, cheese, and avocado on each tortilla. Tip: A squeeze of lime juice on top adds a fresh zing.

Kick back and enjoy the smoky spice of the chicken paired with the cool creaminess of the avocado. These tacos are even better with a cold drink in hand and good company around.

Grilled Shrimp with Chili Lime Butter

Feeling like mixing things up for dinner tonight? Grilled shrimp with chili lime butter is your ticket to a flavorful, fuss-free meal that’s sure to impress. You’ll love how the zesty butter melts over the smoky shrimp, creating a dish that’s bursting with flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter, softened
• 1 tbsp lime zest
• 2 tbsp lime juice
• 1 tsp chili powder
• a pinch of cayenne pepper (optional, for extra heat)

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a bowl, toss the shrimp with olive oil, salt, and black pepper until evenly coated.
3. Grill the shrimp for 2-3 minutes per side, or until they’re pink and slightly charred. Tip: Don’t overcrowd the grill to ensure each shrimp gets a nice sear.
4. While the shrimp grill, mix the softened butter with lime zest, lime juice, chili powder, and cayenne pepper in a small bowl. Tip: Softened butter blends more easily, so take it out of the fridge ahead of time.
5. Once the shrimp are done, transfer them to a plate and immediately dollop the chili lime butter on top. Tip: The residual heat will melt the butter, creating a delicious sauce.

What you’ll love about this dish is the perfect balance of smoky, spicy, and tangy flavors, with the butter adding a rich, velvety finish. Serve it over a bed of rice or with a side of grilled veggies for a complete meal that’s anything but ordinary.

Spicy Grilled Corn on the Cob

Summer’s here, and you’re probably craving something that screams backyard BBQ. Spicy grilled corn on the cob is your go-to—it’s smoky, a little fiery, and totally addictive.

Ingredients

• 4 ears of corn, husks on
• A couple of tablespoons of melted butter
• A splash of lime juice
• A teaspoon of chili powder
• A pinch of salt
• A sprinkle of chopped cilantro (optional)

Instructions

1. Preheat your grill to medium-high, about 400°F. You want it hot enough to get those perfect grill marks.
2. Peel back the corn husks but don’t remove them. Remove the silk, then pull the husks back up. This keeps the corn moist while it grills.
3. Soak the corn in cold water for about 10 minutes. This step is a game-changer—it prevents the husks from burning.
4. Place the corn on the grill. Close the lid and cook for 15 minutes, turning every 5 minutes for even cooking.
5. Carefully peel back the husks. Brush the corn with melted butter. Grill for another 5 minutes, uncovered, to get a slight char.
6. Remove from the grill. Drizzle with lime juice, then sprinkle with chili powder and salt. Tip: For extra flavor, add the cilantro now.

What you get is corn that’s juicy with a kick. The lime brightens it up, and the chili powder brings the heat. Serve it with extra lime wedges on the side for those who love a tangy punch.

Grilled Spicy Garlic Butter Steak

Unbelievably juicy and packed with flavor, this grilled spicy garlic butter steak is your next weekend dinner win. You’ll love how the garlic butter melts into the steak, creating a mouthwatering crust with just the right kick of heat.

Ingredients

• 1.5 lbs of ribeye steak (about 1 inch thick)
• 4 tbsp of unsalted butter, softened
• 3 cloves of garlic, minced
• 1 tbsp of olive oil
• 1 tsp of crushed red pepper flakes
• A couple of pinches of salt
• A couple of pinches of black pepper

Instructions

1. Take your steak out of the fridge 30 minutes before cooking to let it come to room temperature. This ensures even cooking.
2. Preheat your grill to high heat, about 450°F. A hot grill is key for that perfect sear.
3. While the grill heats up, mix the softened butter, minced garlic, and red pepper flakes in a small bowl. Set aside.
4. Rub the steak with olive oil and season both sides generously with salt and black pepper.
5. Place the steak on the grill and cook for 4-5 minutes on the first side for medium-rare. Don’t move it around to get those nice grill marks.
6. Flip the steak and cook for another 3-4 minutes. For medium, aim for 5-6 minutes per side.
7. In the last minute of cooking, top the steak with a generous spoonful of the garlic butter mixture. Let it melt over the steak as it finishes cooking.
8. Remove the steak from the grill and let it rest for 5 minutes before slicing. This keeps all those delicious juices inside.

The steak comes out incredibly tender with a spicy, garlicky crust that’s absolutely addictive. Serve it sliced over a bed of arugula with a squeeze of lemon for a fresh twist.

Spicy Grilled Pork Chops with Pineapple Salsa

Dig into a dish that’s bursting with flavor and perfect for summer grilling. You’ll love the juicy pork chops paired with a sweet and spicy pineapple salsa that’s sure to impress.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• A couple of tablespoons of olive oil
• A good sprinkle of salt and pepper
• 1 teaspoon of chili powder
• 1 teaspoon of smoked paprika
• Half a teaspoon of garlic powder
• 1 cup of diced fresh pineapple
• A quarter cup of finely chopped red onion
• A handful of chopped cilantro
• A splash of lime juice
• A pinch of red pepper flakes

Instructions

1. Preheat your grill to medium-high, about 400°F, to get those perfect grill marks.
2. Rub the pork chops with olive oil, then season both sides with salt, pepper, chili powder, smoked paprika, and garlic powder. Tip: Let them sit for 5 minutes to absorb the flavors.
3. Grill the pork chops for about 5 minutes on each side, or until they reach an internal temperature of 145°F. Tip: Don’t flip them more than once to keep them juicy.
4. While the pork chops grill, mix the diced pineapple, red onion, cilantro, lime juice, and red pepper flakes in a bowl to make the salsa. Tip: Let it sit for a few minutes to let the flavors meld.
5. Remove the pork chops from the grill and let them rest for 3 minutes before serving.
6. Top each pork chop with a generous spoonful of pineapple salsa.

Bite into these pork chops and you’ll get a perfect mix of smoky, spicy, and sweet. Serve them with a side of grilled veggies or over a bed of rice for a complete meal that’s as colorful as it is delicious.

Grilled Spicy Thai Chicken Skewers

Hey, you’re going to love these Grilled Spicy Thai Chicken Skewers. They’re the perfect mix of spicy, sweet, and smoky, and just right for a summer BBQ.

Ingredients

• 1.5 lbs of chicken thighs, cut into chunks
• A couple of tablespoons of soy sauce
• A splash of fish sauce
• 2 tbsp of brown sugar
• 1 tbsp of chili paste
• A handful of fresh cilantro, chopped
• 2 cloves of garlic, minced
• A squeeze of lime juice
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a bowl, mix the soy sauce, fish sauce, brown sugar, chili paste, cilantro, garlic, and lime juice to make the marinade.
2. Add the chicken chunks to the marinade, making sure each piece is well coated. Let it sit for at least 30 minutes, or overnight for more flavor.
3. Thread the marinated chicken onto the soaked bamboo skewers, leaving a little space between each piece for even cooking.
4. Preheat your grill to medium-high heat, about 375°F, and lightly oil the grates to prevent sticking.
5. Grill the skewers for about 4-5 minutes on each side, or until the chicken is fully cooked and has nice grill marks.
6. Tip: Don’t overcrowd the grill to ensure each skewer cooks evenly.
7. Tip: Baste the skewers with leftover marinade halfway through cooking for extra flavor.
8. Tip: Let the skewers rest for a couple of minutes before serving to keep them juicy.

Vibrant and packed with flavor, these skewers are a hit every time. Serve them over a bed of jasmine rice or with a side of cool cucumber salad to balance the heat.

Spicy Grilled Salmon with Avocado Salsa

Mmm, you’re going to love this Spicy Grilled Salmon with Avocado Salsa. It’s the perfect mix of fiery and fresh, ideal for those summer nights when you want something light yet packed with flavor.

Ingredients

• 2 salmon fillets (about 6 oz each)
• A good sprinkle of chili powder
• A pinch of salt
• A couple of limes, juiced
• 1 ripe avocado, diced
• A handful of cherry tomatoes, quartered
• A small red onion, finely chopped
• A splash of olive oil
• A handful of cilantro, chopped

Instructions

1. Preheat your grill to medium-high, about 400°F. Tip: Make sure the grates are clean and lightly oiled to prevent sticking.
2. While the grill heats, rub the salmon fillets with chili powder and salt. Tip: Don’t be shy with the chili powder if you like it spicy!
3. Grill the salmon skin-side down for about 4 minutes, then flip carefully. Grill for another 3-4 minutes until the fish flakes easily. Tip: Use a wide spatula to flip the salmon to keep it intact.
4. In a bowl, mix the diced avocado, cherry tomatoes, red onion, lime juice, olive oil, and cilantro to make the salsa.
5. Serve the grilled salmon topped with the avocado salsa.

Kick back and enjoy the contrast of the spicy, smoky salmon with the cool, creamy salsa. It’s fantastic on its own or piled onto a warm tortilla for a quick taco night twist.

Grilled Spicy Lamb Kebabs

Kick off your summer grilling with these irresistible Grilled Spicy Lamb Kebabs. They’re juicy, packed with flavor, and just the right amount of heat to make your taste buds dance.

Ingredients

• 1.5 lbs of lamb shoulder, cut into 1-inch cubes
• A couple of cloves of garlic, minced
• A splash of olive oil
• 2 tbsp of lemon juice
• 1 tsp of ground cumin
• 1 tsp of smoked paprika
• A pinch of cayenne pepper
• Salt, to your liking
• Wooden or metal skewers

Instructions

1. Start by soaking your wooden skewers in water for about 30 minutes to prevent them from burning on the grill. If you’re using metal skewers, you can skip this step.
2. In a large bowl, mix the lamb cubes with minced garlic, olive oil, lemon juice, cumin, smoked paprika, cayenne pepper, and salt. Let it marinate in the fridge for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
4. Thread the marinated lamb onto the skewers, leaving a little space between each piece for even cooking.
5. Grill the kebabs for about 3-4 minutes on each side for medium-rare, or longer if you prefer them more done. Tip: Don’t overcrowd the grill to ensure each kebab gets perfectly charred.
6. Let the kebabs rest for a couple of minutes off the grill before serving. This lets the juices redistribute, making every bite succulent.

Mouthwatering and tender, these kebabs are a surefire way to impress at your next barbecue. Serve them with a side of cool tzatziki or over a bed of fluffy couscous for a meal that’s as satisfying as it is delicious.

Spicy Grilled Portobello Mushrooms

Did you know that grilling portobello mushrooms can turn them into a meaty, flavorful delight? Especially when you kick up the heat with some spices. Perfect for summer BBQs or a cozy indoor meal, these mushrooms are a game-changer.

Ingredients

• 4 large portobello mushrooms, stems removed
• A couple of tablespoons of olive oil
• A splash of balsamic vinegar
• 2 cloves of garlic, minced
• A teaspoon of smoked paprika
• A pinch of salt
• A dash of cayenne pepper for that kick

Instructions

1. Preheat your grill to medium-high, about 400°F. This ensures a nice sear without burning.
2. In a small bowl, mix together the olive oil, balsamic vinegar, minced garlic, smoked paprika, salt, and cayenne pepper. Tip: Letting the mushrooms marinate in this mix for 10 minutes can deepen the flavors.
3. Brush both sides of each mushroom with the marinade. Don’t skip the gills; they soak up flavors like a sponge.
4. Place the mushrooms on the grill, gill side down first. Grill for about 5 minutes on each side. Tip: If they stick, they’re not ready to flip. Wait for them to release naturally.
5. Once grilled, let them rest for a couple of minutes. This keeps them juicy when you cut into them.

Here’s the deal: these mushrooms come out smoky, with a hint of spice and a texture that’s satisfyingly meaty. Slice them up for tacos, or serve whole as a burger alternative. Either way, you’re in for a treat.

Grilled Spicy Cajun Shrimp

Kick off your summer grilling with this fiery Grilled Spicy Cajun Shrimp that’s sure to impress. You’ll love how quick and easy it is to whip up, packing a punch of flavor in every bite.

Ingredients

• 1 pound of large shrimp, peeled and deveined
• 2 tablespoons of olive oil
• 1 tablespoon of Cajun seasoning
• A splash of lemon juice
• A couple of minced garlic cloves
• 1/2 teaspoon of smoked paprika
• Salt, just a pinch

Instructions

1. Preheat your grill to medium-high, about 400°F, to get those perfect grill marks.
2. In a large bowl, toss the shrimp with olive oil, Cajun seasoning, lemon juice, garlic, smoked paprika, and salt until they’re evenly coated. Tip: Let them marinate for 10 minutes for extra flavor.
3. Thread the shrimp onto skewers. If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
4. Grill the shrimp for 2-3 minutes on each side. They’re done when they turn pink and slightly charred. Tip: Don’t overcrowd the skewers to ensure even cooking.
5. Serve immediately. Tip: Squeeze a little more lemon juice on top for a fresh zing.

Delight in the smoky, spicy flavors and the juicy texture of these shrimp. They’re perfect over a bed of rice or alongside a crisp salad for a light yet satisfying meal.

Spicy Grilled Chicken Wings

Everyone loves a good chicken wing, especially when it’s got that perfect spicy kick and smoky char from the grill. These Spicy Grilled Chicken Wings are your next cookout’s star—easy to make, packed with flavor, and guaranteed to disappear fast.

Ingredients

• 2 lbs of chicken wings
• A couple of tablespoons of olive oil
• A good sprinkle of salt and pepper
• 1/4 cup of hot sauce (pick your favorite)
• A splash of apple cider vinegar
• 2 cloves of garlic, minced
• A teaspoon of smoked paprika
• A pinch of cayenne pepper for extra heat

Instructions

1. Preheat your grill to medium-high, about 375°F, ensuring it’s clean to prevent sticking.
2. In a large bowl, toss the wings with olive oil, salt, and pepper until they’re evenly coated.
3. Place the wings on the grill, cooking for about 10 minutes on each side. Look for those beautiful grill marks and a crispy skin.
4. While the wings cook, whisk together hot sauce, apple cider vinegar, minced garlic, smoked paprika, and cayenne pepper in a small bowl.
5. Once the wings are nearly done, brush them generously with the spicy sauce, flipping and coating them well for the last 5 minutes of cooking.
6. Remove from the grill and let them rest for a couple of minutes—this keeps them juicy.

Kick back and enjoy these wings with their crispy skin, tender meat, and that spicy, tangy sauce clinging to every bite. Perfect with a cold drink and maybe some blue cheese dressing on the side for dipping.

Grilled Spicy Vegetable Skewers

Ever find yourself staring at your grill, wondering what to throw on besides the usual burgers and dogs? These grilled spicy vegetable skewers are your answer—packed with flavor and just the right amount of heat to keep things interesting.

Ingredients

• 2 bell peppers, any color, cut into 1-inch pieces
• 1 large zucchini, sliced into 1/2-inch rounds
• 1 red onion, cut into 1-inch chunks
• 8 oz mushrooms, whole if small, halved if large
• a couple of tablespoons of olive oil
• a splash of lime juice
• 2 teaspoons of chili powder
• 1 teaspoon of cumin
• 1/2 teaspoon of garlic powder
• salt, just a pinch

Instructions

1. Preheat your grill to medium-high, about 400°F.
2. Thread the bell peppers, zucchini, red onion, and mushrooms onto skewers, alternating the veggies for a colorful mix.
3. In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, and salt.
4. Brush the spice mixture generously over the skewered veggies, making sure they’re well coated.
5. Place the skewers on the grill. Cook for about 10 minutes, turning halfway through, until the veggies are charred and tender.
6. Tip: If you’re using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
7. Tip: Don’t overcrowd the skewers. Leave a little space between each piece for even cooking.
8. Tip: Keep an eye on the zucchini—it cooks faster than the other veggies and might need to come off a bit earlier.

Vibrant and smoky with a kick, these skewers are perfect as a side or piled onto a bed of quinoa for a hearty main. Try drizzling with a little extra lime juice right before serving for an extra zing.

Spicy Grilled Tofu with Peanut Sauce

Wow, if you’re looking for a dish that’s both fiery and comforting, this spicy grilled tofu with peanut sauce is your go-to. It’s perfect for those nights when you crave something bold but don’t want to spend hours in the kitchen.

Ingredients

• 1 block of firm tofu, pressed and sliced into 1/2-inch thick slabs
• A couple of tablespoons of soy sauce
• A splash of lime juice
• 2 cloves of garlic, minced
• A teaspoon of grated ginger
• A pinch of red pepper flakes
• 1/4 cup of creamy peanut butter
• A tablespoon of honey
• A dash of sesame oil
• 1/4 cup of water
• A handful of chopped cilantro for garnish

Instructions

1. Start by marinating the tofu slabs in soy sauce, lime juice, minced garlic, grated ginger, and red pepper flakes for at least 30 minutes. Tip: The longer it marinates, the more flavorful it gets.
2. While the tofu is marinating, whisk together peanut butter, honey, sesame oil, and water in a small bowl until smooth to make the peanut sauce. Set aside.
3. Heat your grill or grill pan over medium-high heat. Grill the tofu slabs for about 4-5 minutes on each side, until you see nice grill marks. Tip: Don’t move the tofu around too much to get those perfect marks.
4. Once grilled, drizzle the peanut sauce over the tofu and garnish with chopped cilantro. Tip: If the sauce is too thick, just add a little more water to thin it out.

Absolutely, the tofu comes out with a smoky char that pairs amazingly with the creamy, spicy peanut sauce. Try serving it over a bed of rice or tucked into lettuce wraps for a fresh twist.

Grilled Spicy Beef Fajitas

Perfect for those summer evenings when you’re craving something with a bit of a kick, these grilled spicy beef fajitas are a game-changer. You’ll love how the smoky grill marks pair with the spicy marinade.

Ingredients

• 1.5 lbs of skirt steak, sliced thin
• A couple of bell peppers, any color, sliced
• One large onion, sliced
• A splash of olive oil
• 2 tbsp of fajita seasoning
• 1 tbsp of chili powder
• A pinch of salt
• 8 small flour tortillas
• A handful of fresh cilantro, chopped
• A lime, cut into wedges

Instructions

1. In a large bowl, toss the sliced steak with olive oil, fajita seasoning, chili powder, and a pinch of salt. Let it marinate for at least 30 minutes in the fridge. Tip: The longer it marinates, the more flavorful it’ll be.
2. Preheat your grill to medium-high, about 400°F. Tip: Make sure the grill is hot before adding the meat to get those perfect grill marks.
3. Grill the steak for about 3-4 minutes on each side, or until it’s nicely charred and cooked to your liking. Remove from the grill and let it rest for 5 minutes.
4. While the steak rests, toss the sliced peppers and onions with a bit more olive oil and grill them for about 5 minutes, until they’re soft and have a bit of char.
5. Slice the rested steak against the grain into thin strips. Tip: Cutting against the grain makes the meat more tender.
6. Warm the tortillas on the grill for about 30 seconds on each side.
7. Serve the steak, peppers, and onions on the warm tortillas. Top with chopped cilantro and a squeeze of lime.

These fajitas are all about the contrast—tender, spicy beef with sweet, smoky veggies. Try serving them with a cold beer or a margarita for the ultimate summer meal.

Spicy Grilled Lobster Tails

Perfect for those summer evenings when you’re craving something a bit fancy but totally approachable, these spicy grilled lobster tails are a game-changer. You’ll love how the heat plays off the sweet, succulent meat.

Ingredients

• 4 lobster tails, about 6 oz each
• A couple of tablespoons of olive oil
• A splash of lemon juice
• 2 cloves of garlic, minced
• A pinch of salt
• A teaspoon of paprika
• Half a teaspoon of cayenne pepper
• A tablespoon of chopped parsley

Instructions

1. Preheat your grill to medium-high, about 400°F. This ensures a nice sear without burning.
2. Using kitchen shears, carefully cut the top shell of each lobster tail down the middle. Lift the meat slightly and place it on top of the shell. Pro tip: This method, called butterflying, makes for even cooking and a stunning presentation.
3. In a small bowl, mix together the olive oil, lemon juice, minced garlic, salt, paprika, and cayenne pepper. Brush this spicy mixture generously over each lobster tail.
4. Place the lobster tails on the grill, meat side down first, for about 5 minutes. Flip them over and grill for another 4-5 minutes. Watch for the meat to turn opaque and the edges to get a slight char.
5. Sprinkle with chopped parsley right before serving. Another pro tip: Let them rest for a couple of minutes off the grill to lock in those juices.

Now, the lobster tails are ready to steal the show. The meat is tender with a smoky kick, and that garlicky, spicy marinade? Absolutely irresistible. Try serving them with a side of grilled corn or over a bed of fresh greens for a meal that screams summer.

Grilled Spicy Sausage and Peppers

Ready to spice up your dinner routine? This grilled spicy sausage and peppers dish is a breeze to make and packs a flavorful punch. Perfect for those lazy summer evenings when you want something delicious without too much fuss.

Ingredients

• 4 spicy Italian sausages
• 2 bell peppers, sliced into strips (any color you like)
• 1 large onion, sliced
• A couple of tablespoons of olive oil
• A splash of balsamic vinegar
• Salt and pepper, just a pinch of each

Instructions

1. Preheat your grill to medium-high, about 400°F. This ensures everything cooks evenly without burning.
2. Toss the sliced peppers and onions with olive oil, balsamic vinegar, salt, and pepper in a large bowl. Tip: Let them sit for a few minutes to soak up the flavors.
3. Place the sausages on the grill. Cook for about 5 minutes on each side, or until they’re nicely charred and cooked through.
4. Add the peppers and onions to the grill in a grill basket or on a piece of foil. Grill for about 10 minutes, stirring occasionally, until they’re soft and slightly charred. Tip: If you don’t have a grill basket, foil works just fine—just poke a few holes in it for smoke to escape.
5. Once everything is cooked, remove from the grill. Let the sausages rest for a couple of minutes before slicing. Tip: Resting the sausages keeps them juicy.

Kick back and enjoy the smoky, spicy flavors with a side of crusty bread or over a bed of rice. The peppers and onions add a sweet contrast that balances the heat from the sausages beautifully.

Spicy Grilled Duck Breast

Unbelievably juicy and packed with flavor, this spicy grilled duck breast is a game-changer for your next BBQ. You’ll love how the heat plays off the rich, tender meat.

Ingredients

• 2 duck breasts (about 6 oz each)
• A good sprinkle of salt and freshly ground black pepper
• A couple of tablespoons of olive oil
• A splash of soy sauce
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of cayenne pepper
• A dash of honey
• 2 cloves of garlic, minced

Instructions

1. Score the skin of the duck breasts in a criss-cross pattern, being careful not to cut into the meat. This helps render the fat.
2. Season both sides of the duck breasts with salt, pepper, smoked paprika, and cayenne pepper. Let them sit for 10 minutes to absorb the flavors.
3. Heat your grill to medium-high, about 375°F. Brush the grates with a bit of olive oil to prevent sticking.
4. Place the duck breasts skin-side down on the grill. Cook for 5 minutes, or until the skin is crispy and golden.
5. Flip the duck breasts and cook for another 4 minutes for medium-rare. Use a meat thermometer to check for an internal temperature of 135°F.
6. In a small bowl, mix together the soy sauce, honey, and minced garlic. Brush this glaze over the duck breasts during the last minute of cooking.
7. Remove the duck breasts from the grill and let them rest for 5 minutes before slicing. This keeps them juicy.

Velvety inside with a crispy, spicy crust, this duck breast is a showstopper. Try slicing it over a bed of arugula for a peppery contrast or alongside grilled peaches for a sweet touch.

Grilled Spicy Sweet Potato Wedges

Summer’s here, and you’re probably looking for something easy, tasty, and a little bit spicy to throw on the grill. These grilled spicy sweet potato wedges are just the ticket—crispy on the outside, soft on the inside, and packed with flavor.

Ingredients

• 2 large sweet potatoes, cut into wedges
• A good glug of olive oil
• A couple of tablespoons of honey
• A sprinkle of smoked paprika
• A pinch of cayenne pepper (more if you like it hot)
• Salt to season

Instructions

1. Preheat your grill to medium-high, about 400°F. You want it hot enough to get those nice grill marks.
2. Toss the sweet potato wedges with olive oil, honey, smoked paprika, cayenne, and salt in a big bowl. Make sure every wedge is nicely coated.
3. Place the wedges on the grill. Don’t overcrowd them—give each wedge some space to breathe.
4. Grill for about 5 minutes on each side. You’re looking for those charred edges and a fork-tender middle.
5. Flip them carefully with tongs. A little char is good, but keep an eye out to prevent burning.
6. Once they’re grilled to perfection, take them off and let them cool for a minute. They’ll be piping hot!

Best part? These wedges are smoky, sweet, and just the right amount of spicy. Serve them up with a cool yogurt dip or just eat them straight off the grill—no judgment here.

Conclusion

Nothing brings people together like the sizzle of spicy grill recipes! From fiery wings to zesty veggies, our roundup offers something for every heat lover. We hope these 18 recipes inspire your next barbecue adventure. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy grilling!

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