Elevate Your Labor Day Menu with Grilled Delights

Celebrate the unofficial end of summer with a memorable grill feast. Move beyond basic burgers and hot dogs. Delight your guests with dishes like grilled blackened Santa Maria tri-tip and vibrant chicken and vegetable skewers. Pair them with charred corn pasta salad and buttery grilled garlic potatoes. These recipes from Wildfire Outdoor Living utilize summer’s flavors to enhance your backyard barbecue.

Blackened Santa Maria Tri-Tip

This tri-tip offers bold flavors perfect for sharing. A rich, spiced rub creates a caramelized crust on juicy and tender meat.

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: Mix all seasoning ingredients in a bowl. Rub onto the tri-tip. Let sit at room temperature for 20 minutes.
Preheat the Griddle: Set to low heat and preheat for 20 minutes.
Cook the Tri-Tip: Drizzle oil on the griddle. Cook tri-tip for about 15 minutes. Season the other side. Flip once crust forms and cook another 10 to 15 minutes.
Rest and Serve: Let rest for 10 minutes before slicing against the grain.

Lemon Herb Chicken Skewers

These skewers add bright, fresh flavor to your gathering. Enjoy juicy grilled chicken marinated in lemon, garlic, and herbs 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 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh oregano
• 1 tsp chopped fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• Basil leaves

Instructions

Marinate the Chicken: Mix marinade ingredients. Coat the chicken and refrigerate for 1-4 hours.

Prepare the Grill: Preheat to medium-high heat (400-450 F) and oil grates.

Assemble the Skewers: Alternate chicken and vegetables on skewers, leaving space between pieces.

Grill: Place skewers over direct heat. Cook for 12-15 minutes, turning every 3-4 minutes until charred and chicken is 165 F.

Finish and Serve: Garnish with lemon juice and basil leaves.

Parmesan Garlic Grilled Potatoes

These potatoes are tender and crispy. This side dish features baby potatoes mixed with butter, garlic, and herbs, then grilled in a foil packet.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Servings: 6-8

Ingredients

• 2 pounds baby Yukon gold potatoes, halved or quartered
• 4 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1 tbsp chopped parsley
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• Fresh parsley for garnish

Instruction

Prepare the Potatoes: Preheat your grill to medium heat (375-400 F). Mix all ingredients and toss with potatoes.

Assemble the Foil Packet: Use heavy-duty foil for wrapping potatoes tightly.

Grill: Cook on indirect heat for 30-35 minutes, flipping halfway. Check tenderness with a fork.

Finish and Serve: Open foil, sprinkle with Parmesan. Crisp edges open on grill for 3-5 minutes.

Santa Fe Grilled Corn Salad

This salad brings vibrant Southwestern flavors with grilled corn, black beans, cherry tomatoes, and avocado dressed in lime-cilantro.

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Servings: 6-8

Ingredients

• 5 ears fresh sweet corn, husks removed
• 1 (15-ounce) can black beans
• 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

Lime Dressing

• 1/4 cup olive oil
• Juice of 2 limes
• 1 tsp lime zest
• 1 tbsp honey
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1 clove garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

Grill the Corn: Brush corn with oil. Grill on medium-high (400-450F) for 10-12 minutes, turning until charred. Cool, then slice kernels.

Prepare the Dressing: Whisk dressing ingredients until combined.

Assemble the Salad: Mix corn, beans, tomatoes, peppers, onion, cilantro, and cheese in a bowl. Add dressing and toss.

Serve: Mix in avocado before serving. Season if needed, serve chilled or at room temperature.

This guide is brought to you by Wildfire Outdoor Living and shared by Stacker.