3 BBQ Recipes to Try this Summer

Is there anything better than a BBQ on a hot summer’s day? If you’re not sure what to put on the menu at your next alfresco fry-up, don’t stress. As your local outdoor living experts, Altec can help you make the most of your BBQing skills with these classic summer BBQ recipes.



Grilled Brown Sugar Garlic Chicken Skewers

Featuring juicy marinated chicken and capsicum grilled to perfection, this dish is the perfect entrée for an outdoor dinner party. Combining the sweetness of brown sugar with a fragrant garlic flavour, it’ll be a massive hit at your next BBQ.


  • 1/4 cup brown sugar
  • 1 cup BBQ sauce
  • 2 teaspoons smoked paprika
  • 3 garlic cloves, chopped finely
  • 1 teaspoon cayenne pepper (if you’re not a fan of spicy food, skip this ingredient)
  • 2 teaspoons dried oregano
  • 4 medium chicken breasts
  • 2 red capsicums, diced
  • 2 tablespoons fresh chopped cilantro, for garnish.


  1. 1. To make the marinade, mix the BBQ sauce, brown sugar, oregano, cayenne pepper, garlic, and paprika together in a small bowl.

  2. 2. Cut the chicken breasts into cubes and season with salt and pepper.

  3. 3. Dice the capsicum into small pieces.

  4. 4. Marinate the chicken in half of the BBQ marinade for at least 20 minutes. To make your chicken extra juicy, leave it marinating in the fridge overnight.

  5. 5. Once you chicken is done marinating, skewer it together with the capsicum and grill over medium heat. Drizzle your skewers with the leftover marinade to add extra flavour. Cook the chicken for about 2-3 minutes per side, until it’s cooked all the way through and slightly charred. Garnish with chopped cilantro.

Recipe credit: Eatwell101




2. Sweet and Sticky BBQ Salmon

Instead of opting for steak at your next BBQ, why not go with a healthier cut of meat to mix things up? Light yet delicious, this sweet and sticky BBQ salmon recipe is a great option if you’re trying to eat clean over the summer.


  • Salmon fillets, with the skin on (the number of fillets you’ll need will depend on the amount of people attending your BBQ)
  • 1 tbsp lemon zest
  • 1 garlic clove, minced
  • 5 tbsp soy sauce
  • 4 tbps brown sugar (preferably soft brown sugar)
  • 5 tbsp water
  • 4 tbsp vegetable oil
  • Freshly ground black pepper
  • Fresh chives and lemon slices for garnishing.


  1. 1. In a small bowl, stir together the garlic, lemon zest, soy sauce, pepper, sugar, water and vegetable oil until the sugar has completely dissolved.

  2. 2. Marinate the salmon portions in this mixture for at least 2 hours in the fridge (leaving the fillets overnight will make them even tastier).

  3. 3. Lightly coat your BBQ with oil and turn it to medium heat. Cook the salmon fillets skin side up for around two minutes, and then flip them over and continue cooking for another four minutes. Depending on how well done you like your salmon, continue cooking until your happy with the crispiness of your fillets.

  4. 4. Once your fillets are done cooking, garnish them with the chopped chives and lemon slices.

Recipe Credit: Tassal Group




2. Portobello Mushroom Burgers

This recipe is ideal if you’ve got vegetarians coming over, but even diehard meat-eaters will love these Portobello mushrooms.


  • 3 tablespoons olive oil
  • 6 tablespoons balsamic vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried basil
  • 4 Portobello mushroom caps
  • 1 tablespoon honey


  1. 1. In a small bowl, combine the garlic, basil and olive oil. Brush over both sides of the mushroom caps.

  2. 2. Coat your BBQ’s grill rack with non-stick cooking spray before firing it up to medium heat. Grill the mushrooms over medium heat for 10-12 minutes or until tender, turning frequently.

  3. 3. Serve on burger buns with lettuce, tomato, cheese slices, and any other burger toppings you like the look of.

Recipe credit: Reader’s Digest


We hope you enjoy cooking up a storming on your BBQ this summer. For more alfresco dining inspiration, check out some of our other favourite BBQ recipes.


Summer BBQ Recipes


From grilled steak to charred veggies, you can create all kinds of tasty treats with a BBQ. Don’t have a tonne of confidence in your barbequing abilities? Alfresco cooking is easier than it looks – to get you started, these are some of our favourite summer BBQ recipes.



1. Black & Blushing Worcestershire Fillet

Created by celebrity chef Jamie Oliver, this recipe adds a gourmet twist to classic grilled steak.


  A piece of fillet steak

  2 generous teaspoons of French mustard

 8-10 tablespoons Worcestershire sauce

  A drizzle of extra virgin olive oil

  2 sprigs of fresh rosemary

  Unsalted butter.


Excluding the unsalted butter, place all your ingredients in a large sandwich bag (finely chop the sprigs of rosemary first). Squeeze all the air out of the bag, close it securely and place it in the fridge.

Leave your steak to marinate for at least a few nights (preferably overnight).

Around 1 ½ hours before you’re ready to start grilling your steak, place it in a cool part of your kitchen so it warms up to room temperature (be careful not to leave it out too long).

Preheat your BBQ. While you’re waiting for it to get hot, remove the fillet from the marinade and pat it down with a paper towel.

Place the steak onto the hottest part of your BBQ for around 8 – 10 minutes (flip the fillet over around every minute or so). Add as much butter as you need to keep it looking juicy.

If your steak ends up looking a little burnt on the outside, don’t panic – it’s supposed to look like that. The crispiness will contrast nicely with the juiciness of the meat.



2. BBQ Grilled Chicken Wings

The Little Kitchen have come up with a simple yet tasty method for grilling chicken wings.


 15 bone-in chicken wings

 Vegetable oil

 Barbecue sauce.


Rinse the chicken wings and wipe completely dry with paper towels.

Line a baking tray with foil.

Brush the grates of your BBQ with vegetable oil (you can use a paper towel and tongs to do this).

Place the chicken wings onto the grill. After 4 minutes, flip them over and brush the grilled side with BBQ sauce.

After 3 minutes, flip them over again and brush the other side with BBQ sauce.

Allow the chicken wings to cool for 5 – 10 minutes before eating.


Cheesy Corn

3. Cheesy Corn on the Cob

Vegetarians will love this slightly indulgent version of corn on the cob from BBC Good Food.


4 corn cobs

30g melted butter

30g finely grated parmesan.


Bring a saucepan of salted water to the boil. Cook the corn cobs until they’re tender (around 5 minutes).

Season the corn with your favourite spices (paprika, cayenne pepper and salt all taste delicious with corn).

Place the corn on a preheated BBQ and cook for around 5 minutes, or until the kernels start to blister. Turn the cobs regularly to cook them evenly all over.

Take the corn off the grill. Before they cool down, brush them with a generous amount of butter and sprinkle with parmesan.


Whether you’ve got a spacious deck or a cosy porch, these recipes are suited to all kinds of alfresco kitchens. Don’t have an outdoor area for BBQing? Alec can help you build one! Book a consultation today.


Our Favourite BBQ Recipes For Summer


While nothing beats the classic snags and steak combo for a summer barbeque, sometimes it’s nice to mix it up a little. We’ve popped some of our favourite recipes together so you can barbeque your days away.


  1. 1. Tropical Chicken Skewers

For the chicken, you’ll need:

  • •  6 boneless, skinless chicken thighs, each cut into 4 pieces
  • •  2 spring onions, chopped
  • •  1 handful of flat-leaf parsley
  • •  2 garlic cloves, chopped
  • •  ¼ teaspoon cayenne pepper
  • •  2 tablespoons lime juice
  • •  2 tablespoons olive oil
  • •  8 wooden skewers (soak in water for 30 minutes before cooking)

For the sauce, you’ll need:

  • • 3 tablespoons lime juice
  • • 2 tablespoons olive oil
  • • 3 tablespoons finely chopped flat-leaf parsley
  • • 2 teaspoons finely chopped rosemary
  • • 1 finely chopped red chilli
  • • 4 thinly sliced spring onions
  • • 1/3 cup coconut milk


Put the spring onions, parsley, garlic cloves, cayenne pepper, lime juice and olive oil into a food processor and blitz to a paste. Rub it all over the chicken, then pop the chicken in the fridge for 6-8 hours.

Before cooking the chicken, combine all the ingredients for the sauce in a bowl. Add in 125mL of boiling water, then stir to combine.

Thread the chicken onto the skewers, then cook on a high temperature on a preheated grill. Cook for 8-10 minutes, or until cooked through, turning the skewers often. Spoon the sauce over the chicken to serve.


  1. 2. Garlic Prawns

You’ll need:

  • •   85g unsalted butter, softened
  • •  3 tablespoons olive oil
  • •  1 tablespoon crushed garlic
  • •  1 tablespoon finely chopped eschalots
  • •  2 tablespoons finely chopped fresh chives
  • •  salt and freshly ground black pepper to taste
  • •  1/2 teaspoon paprika
  • •  1 kg uncooked, large fresh prawns, peeled and deveined
  • •  oil for the barbecue


Preheat barbecue for high heat.

In a large bowl, mix together softened butter, olive oil, garlic, eschalots, chives, salt, pepper and paprika. Add the prawns, and toss to coat.

Lightly oil the hotplate. Cook the prawns as close to the flame as possible for 2 to 3 minutes on each side or until they turn pink.


  1. 3. Soy and Sesame Marinated Barramundi

You’ll need:

  • •  1 cup long-grain white rice
  • •  2 tablespoons gluten-free soy sauce
  • •  1 teaspoon sesame oil
  • •  1 teaspoon ginger, finely grated
  • •  4 (150g each) barramundi fillets
  • •  Spray olive oil
  • •  3 spring onions, thinly sliced diagonally
  • •  1 Lebanese cucumber, chopped
  • •  2 celery stalks, sliced
  • •  2 tablespoons mirin seasoning
  • •  2 teaspoons sesame seeds, toasted


Cook the rice in a saucepan of boiling water for 10 minutes or until just ready. Drain and set aside. Turn it occasionally with a fork or large metal spoon to release the heat, until cool.

Preheat a barbecue grill or chargrill on medium. Combine the soy sauce, sesame oil and ginger in a shallow dish. Add the barramundi and turn it over to coat both sides. Cook for 3-4 minutes each side or until opaque and the flesh flakes when tested gently with a fork.

Place the rice, spring onion, cucumber, celery and mirin seasoning in a large bowl and toss to combine. Divide among plates and sprinkle with sesame seeds. Put the barramundi on top to serve.

Got an awesome recipe you’d love to see included? Share it with us today!


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