Elevate Your Labor Day BBQ with Delicious Recipes

Celebrate the unofficial end of summer with friends and family around the grill this Labor Day. Move beyond traditional burgers and hot dogs by creating a menu that showcases the season’s best flavors. Consider preparing grilled blackened Santa Maria tri-tip, vibrant chicken and vegetable skewers, charred corn pasta salad, and buttery grilled garlic potatoes. These recipes from Wildfire Outdoor Living will elevate your backyard barbecue experience.

Blackened Santa Maria Tri-Tip

This Blackened Santa Maria Tri-Tip features bold flavors, perfect for sharing with loved ones. The recipe includes a rich, spiced rub that creates an ideal caramelized crust. Juicy and tender, it’s sure to be a hit at your gathering.

Ingredients

• 2-pound tri-tip
• Santa Maria Seasoning (see recipe 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: In a small bowl, combine salt, black pepper, garlic powder, paprika, onion powder, dried rosemary, and cayenne pepper. Sprinkle and rub the seasoning over the tri-tip. Let it 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 onto the griddle. Place the tri-tip on the griddle and cook for about 15 minutes. Sprinkle more seasoning on the other side. Flip once a dark crust forms and cook another 10-15 minutes.

Rest and Serve: Remove from the griddle and let rest for at least 10 minutes before slicing. Slice against the grain into thin pieces and serve.

Lemon Herb Chicken Skewers

These Lemon Herb Chicken Kabobs are bright and full of summer flavor. Juicy grilled chicken is marinated in lemon, garlic, Dijon mustard, and fresh herbs, then threaded with zucchini, bell peppers, and red onion onto skewers.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 2 zucchinis
• 2 bell peppers (red, yellow, 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 parsley
• 1 tablespoon chopped oregano
• 1 teaspoon chopped rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Basil leaves

Instructions

Marinate the Chicken: In a bowl, whisk olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, parsley, oregano, rosemary, salt, and pepper. Add chicken and toss to coat. Cover and refrigerate for 1-4 hours.

Prepare the Grill: Preheat to medium-high (400-450°F). Lightly oil grill grates.

Assemble the Skewers: Thread marinated chicken and vegetables onto skewers, alternating for even mix. Leave space between pieces for even cooking.

Grill: Place skewers over direct heat. Grill for 12-15 minutes, turning every 3-4 minutes until chicken reaches 165°F.

Finish and Serve: Transfer skewers to a platter. Garnish with lemon juice and basil leaves.

Parmesan Garlic Grilled Potatoes

No Labor Day barbecue is complete without a potato side. These Parmesan Garlic Grilled Potatoes will become a favorite, with tender baby potatoes tossed with butter, garlic, and herbs, wrapped in foil and grilled.

Ingredients

• 2 pounds baby Yukon gold potatoes (halved or quartered)
• 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
• Fresh parsley for garnish

Instructions

Prepare the Potatoes: Preheat grill to medium (375-400°F). Combine potatoes with butter, olive oil, garlic, Parmesan, parsley, thyme, salt, pepper, and paprika. Toss evenly.

Assemble the Foil Packet: Lay out two sheets of heavy-duty foil. Transfer potatoes to the center, fold foil tightly to seal.

Grill: Place foil packet over indirect heat. Cook for 30-35 minutes, flipping halfway. Check doneness by piercing a potato with a fork.

Finish and Serve: Open packet, pour potatoes onto a dish. Sprinkle with Parmesan. For crispier edges, leave open on grill for 3-5 more minutes.

Santa Fe Grilled Corn Salad

This Santa Fe Grilled Corn Salad bursts with Southwestern flavors, perfect for your Labor Day cookout. Sweet corn is grilled, then mixed with black beans, bell peppers, cherry tomatoes, avocado, and a lime-cilantro dressing.

Ingredients

• 5 ears fresh sweet corn, husks removed
• 1 (15-ounce) can black beans, drained
• 1 cup cherry tomatoes, halved
• 2 red bell peppers, diced
• 1/2 red onion, diced
• 1 large avocado, diced
• 1/2 cup crumbled Cotija cheese (optional)
• 1/4 cup chopped cilantro

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). Brush corn with olive oil, grill for 10-12 minutes until kernels are lightly charred. Cool slightly, slice kernels from cobs.

Prepare the Dressing: In a small bowl, whisk together olive oil, lime juice, zest, honey, cumin, chili powder, smoked paprika, garlic, salt, and pepper.

Assemble the Salad: In a serving bowl, combine grilled corn, black beans, cherry tomatoes, bell peppers, onion, cilantro, and cheese. Pour dressing, toss to combine. Add avocado before serving.

Serve: Adjust seasoning with salt, pepper, or lime juice as desired. Serve chilled or at room temperature.

This story was created by Wildfire Outdoor Living, reviewed and shared by Stacker.