Celebrate the unofficial end of summer by gathering around the grill with family and friends. This Labor Day, try a menu that highlights the season’s best flavors. Move beyond traditional burgers and hot dogs and enjoy grilled blackened Santa Maria tri-tip, colorful chicken and vegetable skewers, charred corn pasta salad, and rich grilled garlic potatoes. These recipes from Wildfire Outdoor Living are crafted to elevate your backyard barbecue with fresh summer ingredients.
Blackened Santa Maria Tri-Tip
The Blackened Santa Maria Tri-Tip offers bold flavors for a meal that’s built to be shared. A rich, spiced rub creates the perfect caramelized crust. This juicy, tender tri-tip is ideal for serving to family and friends.
- Prep Time: 10 minutes (plus 20 minutes resting)
- Cook Time: 25 to 30 minutes
- Servings: 4
Ingredients
- 2-pound tri-tip
- Santa Maria Seasoning (see below)
- Oil for the griddle
Santa Maria Seasoning
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary, ground or chopped
- 1/4 teaspoon cayenne pepper (optional)
Instructions
Season the Tri-Tip
Combine salt, black pepper, garlic powder, paprika, onion powder, dried rosemary, and cayenne pepper in a small bowl. Stir until fully mixed. Rub the seasoning over the tri-tip. Let it sit at room temperature for 20 minutes.
Preheat the Griddle
Set it to low heat and preheat for 20 minutes.
Cook the Tri-Tip
Drizzle oil onto the griddle. Cook the tri-tip for about 15 minutes. Add more seasoning on the other side, then flip once a crust forms. Cook for another 10 to 15 minutes.
Rest and Serve
Remove from the griddle and let the tri-tip rest for at least 10 minutes before slicing. Slice against the grain into thin pieces and serve.
Lemon Herb Chicken Skewers
Bright and packed with fresh summer flavors, Lemon Herb Chicken Kabobs make a crowd-pleasing addition to any Labor Day event. Juicy grilled chicken is marinated in lemon, garlic, Dijon mustard, and fresh herbs, then skewered with zucchini, bell peppers, and red onion.
- Prep Time: 20 minutes (plus 1-4 hours marinating)
- Cook Time: 12-15 minutes
- Servings: 6
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 zucchinis
- 2 bell peppers (red, yellow, or orange)
- 1 large red onion
- 8 oz. cremini mushrooms
Lemon Herb Marinade
- 1/3 cup olive oil
- 2 lemons, juiced
- Zest of 1 lemon
- 3 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Marinate the Chicken
Mix olive oil, lemon juice, zest, garlic, Dijon mustard, honey, parsley, oregano, rosemary, salt, and pepper in a large bowl. Add chicken and coat evenly. Cover and refrigerate for at least 1 hour, up to 4 hours.
Prepare the Grill
Preheat grill to medium-high (400-450 F). Lightly oil the grates.
Assemble the Skewers
Thread chicken and vegetables onto skewers, alternating for color and flavor. Ensure space between pieces for even cooking.
Grill
Place over direct heat. Grill for 12-15 minutes, turning every 3-4 minutes until vegetables are lightly charred and chicken reaches an internal temperature of 165 F.
Finish and Serve
Transfer skewers to a platter. Garnish with lemon juice and basil leaves.
Parmesan Garlic Grilled Potatoes
A Labor Day barbecue isn’t complete without a potato side. These Parmesan Garlic Grilled Potatoes promise to be a favorite. Baby potatoes are coated in butter, garlic, and herbs, wrapped in foil, and grilled to perfect softness and crispiness.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Servings: 6-8
Ingredients
- 2 pounds baby Yukon gold potatoes, halved or quartered if large
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped parsley
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
Prepare the Potatoes
Preheat grill to medium heat (375-400 F). In a bowl, mix potatoes with melted butter, olive oil, garlic, Parmesan, parsley, thyme, salt, pepper, and paprika.
Assemble the Foil Packet
Lay two sheets of foil. Place potatoes in the center and seal tightly.
Grill
Place packet over indirect heat. Close lid and cook 30-35 minutes, flipping halfway. Open foil carefully to avoid steam. Potatoes should be tender with browned edges.
Finish and Serve
Move potatoes to a dish. Add more Parmesan and, for crispier edges, leave foil open on the grill for another 3-5 minutes.
Santa Fe Grilled Corn Salad
Get ready for a fresh, colorful side dish brimming with Southwestern flavors. Sweet corn is grilled until lightly charred, then mixed with black beans, bell peppers, cherry tomatoes, avocado, and a lime-cilantro dressing.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Servings: 6-8
Ingredients
For the Salad
- 5 ears fresh sweet corn, husks removed
- 1 can (15 oz.) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 2 red bell peppers, diced
- 1/2 red onion, finely diced
- 1 large avocado, diced
- 1/2 cup crumbled Cotija cheese (optional)
- 1/4 cup chopped fresh cilantro
For the Lime Dressing
- 1/4 cup olive oil
- Juice of 2 limes
- 1 teaspoon lime zest
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Grill the Corn
Preheat grill to medium-high (400-450 F). Lightly brush corn with oil and grill 10-12 minutes, turning often until kernels are tender and charred. Cool, then cut kernels off cob.
Prepare the Dressing
Mix olive oil, lime juice, zest, honey, cumin, chili powder, smoked paprika, garlic, salt, and pepper in a small bowl.
Assemble the Salad
Combine grilled corn, beans, tomatoes, bell peppers, onion, cilantro, and Cotija cheese in a large bowl. Pour dressing over salad and toss. Fold in avocado right before serving for freshness.
Serve
Adjust seasoning with salt, pepper, or lime juice as desired. Serve chilled or at room temperature.
This guide was produced by Wildfire Outdoor Living and reviewed by Stacker.