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Fall Grilling Recipes: Don’t Put That Grill Away Yet!


By: Erin Coleman, B.S. - Nutritional Science, R.D., L.D.,

Writer at The Fit Father Project

fall grilling recipes

Summer may be over, but that doesn't mean grilling season has to end — especially if you rock your grill with some killer fall grilling recipes!

Yes, grilling is synonymous with summer, but toiling over a red hot grill in the hot sun isn't always fun.

But, a nice brisk day, falling leaves, and maybe a football game on the radio can make for the perfect grilling situation!

So, don't put your grill away just yet! Try these nutritious and satiating fall grilling recipes your friends and family will adore!

Got a vegetarian or vegan in your life? Try these great grilled vegetable recipes!

Fall Grilling Recipes: The Main Event

Having mouth-watering fall grilling recipes for meats and other protein foods is a must!

Thanksgiving Grilled Turkey

Instead of baking your turkey this holiday season, grill it instead with this Thanksgiving grilled turkey recipe!


  • A 15- to 18-pound whole turkey
  • 2 onions, halved
  • 1 garlic bulb
  • 2-3 lemons, sliced
  • Fresh herbs (thyme, rosemary, and sage)
  • 8-12 tablespoons of unsalted, softened butter
  • Salt
  • Pepper
  • Dried herbs of your choice (sage, thyme, rosemary, etc.)
  • 2 cups of chicken stock (plus more as needed)


  1. The night before cooking your turkey, remove the neck and giblets and pat the turkey dry.
  2. Place it in a large baking dish and refrigerate it overnight uncovered.
  3. Remove the turkey from the fridge about one hour before grilling it.
  4. Preheat your grill to medium-high heat (about 450 degrees Fahrenheit).
  5. Place the turkey, breast-side up, in a stack of disposable foil roasting pans (about 2-3 pans stacked together).
  6. Fill the turkey cavity with lemon, 1 halved onion, the garlic bulb (with its top sliced off), and fresh herbs.
  7. Tie the turkey legs together with twine, and tuck the wings under the turkey.
  8. Rub the turkey with soften butter and sprinkle it with salt, pepper, and dried herbs.
  9. Pour 1-2 cups of chicken stock on the bottom of the pan.
  10. Add lemon wedges and onions.
  11. Turn the center burner on medium-low heat, place the roasting pan on the grill, and close the grill.
  12. Grill your turkey for 2.5-3 hours, checking it every 30 minutes.
  13. Baste it with juice from the pan as needed, but keep the grill lid closed as much as possible.
  14. Halfway through cooking, rotate the pan and add more chicken stock as needed.
  15. Check the turkey after 2.5 hours and cook it until the internal temperature reaches 180 degrees Fahrenheit.
  16. Remove the turkey from the grill and let it rest for 30-60 minutes.
  17. Slice the turkey, serve, and enjoy!

Servings: 8-10

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Bruschetta Grilled Chicken

If you're in the mood for chicken, try this satiating, protein-rich bruschetta grilled chicken recipe!


  • 4 boneless, skinless chicken breasts
  • 3 tomatoes, chopped
  • The juice from one lemon, divided
  • 4 tablespoons of olive oil
  • 1 teaspoon of Italian seasoning
  • Salt
  • Pepper
  • 2 cloves of minced garlic
  • 1 tablespoon of fresh chopped basil
  • Fresh grated Parmesan cheese
  • 4 slices of mozzarella cheese


  1. In a small bowl, whisk together half of the lemon juice, Italian seasoning, 1/4 teaspoon of pepper, and 1 teaspoon of salt.
  2. Place the mixture in a large sealable bag (with the chicken) in the refrigerator for about 30 minutes.
  3. Heat your grill to medium-high heat.
  4. Toss the marinated chicken on the grill and cook it for about 5-7 minutes per side (until charred).
  5. The internal temperature of the chicken should be 165 degrees Fahrenheit.
  6. Combine the garlic, basil, tomatoes, lemon juice, salt, and pepper in a bowl.
  7. While still on the grill, top each chicken breast with 1 slice of mozzarella cheese until it melts.
  8. Remove the chicken from the grill and top it with your tomato mixture.
  9. Garnish with Parmesan cheese if desired, serve, and enjoy!

Servings: 4

Seitan Steaks with Shallot Gravy (Vegan)

If you're craving steak but want to go vegan, consider this seitan steak recipe (with shallot gravy) instead!

Seitan Steak Ingredients

  • 1 small red onion, chopped
  • 2 garlic cloves, smashed
  • 3 tablespoons of olive oil
  • 1 cup of vegetable broth
  • 1/2 cup of cooked black beans
  • 1/2 cup of red wine
  • 2 tablespoons of soy sauce
  • 1 tablespoon of tomato paste
  • 1 tablespoon of vegan Worcestershire sauce
  • 2 1/2 cups of vital wheat gluten
  • 1/4 cup of chickpea flour
  • 1/2 teaspoons of salt

Shallot Gravy Ingredients

  • 2 cups of vegetable broth
  • 1/4 cup of red wine
  • 2 shallots, diced
  • 3 tablespoons of olive oil
  • 2 tablespoons of all-purpose flour
  • 1 tablespoon of soy sauce
  • 1 tablespoon of water
  • 2 teaspoons of tapioca starch


  1. Heat up a skillet over medium-low heat. Add 1 tablespoon of olive oil, onions, and peeled garlic.
  2. Cook the mixture until the onions are soft (about 5-6 minutes).
  3. Place the mixture in a blender and add wine, vegetable broth, beans, 2 tablespoons of olive oil, Worcestershire sauce, soy sauce, salt, and tomato paste. Blend it until smooth.
  4. In a large bowl, whisk together chickpea flour and vital wheat gluten. Add the wet ingredients and combine them together.
  5. Knead the dough for about three minutes until it turns slightly tough.
  6. Divide the dough into six sections. Create rectangular steaks out of the dough and place them on aluminum foil. Wrap each “steak” into the foil.
  7. Boil a pot of water with a steamer insert.
  8. Add the wrapped seitan dough to the steamer basket and steam for 35 minutes. Let the seitan cool for about 10 minutes.
  9. Place seitan steaks into a sealed container and let them chill in the refrigerator overnight.
  10. Heat your grill to medium-high heat.
  11. Spray a thin layer of oil over the grill pan and grill the seitan steaks for 3-5 minutes until black grill marks appear. Flip the steaks over the repeat on the other side.
  12. Make shallot gravy by heating olive oil in a small pot over medium-low heat.
  13. Add in shallots and cook until they are soft (about 4-5 minutes).
  14. Add flour and cook an additional 1-2 minutes, stirring constantly.
  15. Slowly add the vegetable broth, while whisking to prevent clumping.
  16. Add soy sauce and wine, and whisk in tapioca starch with 1 tablespoon of water.
  17. Bring the gravy to a simmer and cook it for 5-8 minutes until thick.
  18. Top seitan steaks with gravy, serve, and enjoy!

Servings: 2-4

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Grilled Tri-Tip with Chimichurri

Steaks on the grill never tasted better with this tri-tip with chimichurri fall grilling recipe!


  • 1 tablespoon of smoked paprika
  • 1 tablespoon of sesame seeds
  • 2 tablespoons plus 1/2 cup of olive oil
  • 2 teaspoons of black pepper
  • 2 teaspoons of salt
  • 2 pounds of tri-tip steaks (or two 1-pound sirloin steaks)
  • 2 garlic cloves, grated
  • 2 cups of chopped parsley
  • 1/2 cup of chopped cilantro
  • 1/4 cup of red wine vinegar
  • 1 tablespoon agave nectar


  1. Combine paprika, sesame seeds, 2 teaspoons of salt, 2 teaspoons of pepper, and 2 tablespoons of olive oil in a small bowl.
  2. Rub the mixture over the steaks and let them sit for about 30 minutes at room temperature.
  3. Heat your grill to medium-high heat.
  4. Place the steaks over indirect heat, cover your grill, and cook (turning the steaks once) for about 20-30 minutes.
  5. Move the steaks to direct heat and cook them on the grill until lightly charred (about 2 minutes per side).
  6. Transfer the meat to a cutting board and let it rest for 10 minutes before slicing it.
  7. Combine parsley, garlic, vinegar, cilantro, agave nectar, and 1/2 cup of olive oil. Season with salt and pepper, serve your steaks with the chimichurri sauce, and enjoy!

Servings: 6

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Fall Grilling Recipes: The Sides

Most people don't eat at many veggies as they're supposed to, but getting in your daily vegetable servings is simple with the right fall grilling recipes at your fingertips!

Grilled Autumn Vegetables

This autumn grilled vegetable recipe makes the perfect side dish when you're looking for festive fall grilling recipes!

Vegetable Ingredients

  • 1 butternut squash, sliced
  • 1 delicata squash, sliced
  • 1 zucchini, cut into wedges
  • 1 eggplant, sliced
  • 1 red onion, quartered
  • 1 sweet potato, cut into wedges
  • 1 bell pepper (or mini sweet peppers)
  • 1 head of cauliflower, cut into florets
  • Olive oil
  • Salt
  • Pepper
  • Grated nutmeg
  • Pepitas

Bean Dip Ingredients

  • 10 to 12 sage leaves
  • 6 tablespoons of butter or olive oil
  • 2 15-ounce cans of cannellini beans, drained
  • 2 tablespoons of ice water
  • 1 teaspoon of garlic powder
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
Grilling Vegetable Instructions

  1. Clean and slice the vegetables.
  2. Heat your grill to medium-high heat.
  3. Brush or drizzle the vegetables with olive oil and sprinkle them with salt, pepper, and nutmeg.
  4. Grill the vegetables (start with the sweet potatoes and squash).
  5. Grill squash and potatoes for about 12-15 minutes.
  6. Grill cauliflower and onion for about 8-10 minutes.
  7. Grill eggplant, zucchini, and bell peppers for about 5-8 minutes.
  8. While grilling the veggies, flip them over as needed until they are slightly charred and tender.
  9. Remove vegetables from the grill, garnish with pepitas if you'd like, and serve with the bean dip!

Bean Dip Instructions

  1. Heat a saucepan, add in butter or olive oil, and drop in the sage leaves.
  2. Remove the pan from the heat, remove the sage leaves, and set aside.
  3. Blend the beans in a food processor until they are creamy.
  4. Add in garlic powder, pepper, and salt.
  5. Add in butter or olive oil and continue to blend.
  6. Add ice water and blend until smooth and creamy.
  7. Add in the sage leaves, place the dip into a bowl, serve with grilled veggies, and enjoy!

Servings: 6

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Grilled Green Beans

Add this grilled green beans recipe to grilled turkey, chicken, seitan, steak, or shrimp!


  • 1 pound of fresh, trimmed green beans
  • 1/4 cup of olive oil
  • 1 teaspoon of minced garlic
  • 1 teaspoon of salt


  1. Combine olive oil, green beans, garlic, and salt in a bowl.
  2. Toss to coat.
  3. Marinate the beans for about 30 minutes.
  4. Heat your grill to medium heat.
  5. Lightly oil the grill grate.
  6. Place the beans on a grill pan.
  7. Grill the beans for about 10 minutes until lightly charred.
  8. Serve and enjoy!

Servings: 4

Grilled Corn and Veggie Kabobs

Try this flavorful grilled mixed veggie kabobs recipe that goes with just about any main dish!


  • 1 zucchini
  • 1 yellow squash
  • 1 small red onion
  • 8 ounces of stemmed cremini mushrooms
  • 1 ear of fresh corn, cut into chunks
  • 1 green bell pepper
  • 1 red bell pepper
  • Olive oil
  • Salt
  • Pepper
  • Greek dressing


  1. Heat your grill to medium-high heat.
  2. Spray it with nonstick cooking spray.
  3. Cut veggies into bite-sized chunks.
  4. Thread the vegetables onto four skewers.
  5. Drizzle them with oil, salt, and pepper.
  6. Grill the skewers for 8 minutes on each side until tender and slightly charred.
  7. Remove the skewers from the grill, season as needed, serve with Greek dressing or any other favorite dipping sauce, and enjoy!

Servings: 4

Grilled Asparagus

You can't go wrong when choosing this healthy, savory grilled asparagus recipe!


  • 2 pounds of asparagus
  • 2 tablespoons of olive oil
  • Salt
  • Pepper


  1. Heat your grill to a high-heat setting.
  2. Toss the asparagus in oil and season it with salt and pepper.
  3. Grill the asparagus, turning occasionally, for 3-4 minutes or until charred and tender.
  4. Serve it with your favorite main dish and enjoy!

Servings: 4

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Grilled Artichokes with Yogurt Sauce

If you're looking for a unique fall grilling recipe that's sure to be a fan favorite, consider this grilled artichokes with yogurt sauce recipe!

Artichoke Ingredients

  • 4 large artichokes
  • 1 lemon
  • 1/3 cup of olive oil
  • 3 cloves, sliced
  • Salt
  • Pepper

Yogurt Sauce Ingredients

  • 1 cup of pistachios
  • 3/4 cup of plain Greek yogurt
  • 2 tablespoons of olive oil
  • 1 teaspoon of lemon juice
  • 1/4 teaspoon of salt

Pistachio Topping Ingredients

  • 1/2 cup of finely chopped, roasted pistachios
  • 1 tablespoon of sesame seeds
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper


  1. Add the juice of 1 lemon to a large pot of water.
  2. Trim the tips of the artichoke leaves and peel off the tough outer leaves.
  3. Cut the artichokes in half and remove the furry centers and inner purple leaves.
  4. Place clean artichokes into the pot with lemon water.
  5. Heat the pot of water over medium-high heat.
  6. Add in a small amount of salt and bring the water to a boil.
  7. Lower the heat to medium, cover the pot, and cook the artichokes for about 15 minutes or until the stems are tender.
  8. Drain and cool the artichokes.
  9. Over medium-low heat, heat oil and garlic in a small saucepan until the garlic browns slightly.
  10. Remove the mixture from the heat and sprinkle it with salt. Set it aside.
  11. Prepare yogurt sauce in a food processor by blending pistachios with salt until finely ground. Drizzle in oil until the mixture forms a smooth paste.
  12. Place it in a bowl and fold in the lemon juice and yogurt.
  13. Prepare a pistachio topping by toasting coriander, salt, pepper, and sesame seeds in a small skillet over medium heat until lightly golden brown (about 1 minute).
  14. Transfer the mixture to a small bowl and mix in salt, pepper, and pistachios.
  15. Preheat your grill to medium heat.
  16. Brush artichokes with garlic oil, and season with salt and pepper.
  17. Grill the artichokes (cut-side down) on your grill and cook them until lightly charred on one side (about 5-7 minutes).
  18. Flip the artichokes over and continue to cook 5 more minutes until the second side gets charred.
  19. Serve grilled artichokes with lemon, yogurt sauce, pistachio topping, crushed garlic chips, and lemon wedges if you'd like!

Servings: 8

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Erin Coleman B.S. - Nutritional Science, R.D., L.D.

Writer at The Fit Father Project

Erin Coleman is a registered and licensed dietitian with over 15 years of freelance writing experience.

She graduated with her Bachelor of Science degree in nutritional science from the University of Wisconsin-Madison, and completed her dietetic internship at Viterbo University in La Crosse, Wisconsin.

Prior to beginning her career in medical content writing, Erin worked as Health Educator for the University of Wisconsin-Madison Department of Internal Medicine.

Her published work appears on hundreds of health and fitness websites, and she’s currently working on publishing her first book! Erin is a wife, and a Mom to two beautiful children.

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*Please know that weight loss results & health changes/improvements vary from individual to individual; you may not achieve similar results. Always consult with your doctor before making health decisions. This is not medical advice – simply very well-researched info on fall grilling recipes.


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