5 Fresh Spring BBQ Recipes to Try This Season

Spring is here, bringing warmer weather and a return to outdoor cooking. It’s the perfect time to dust off the grill and try some new barbecue recipes that celebrate the fresh flavors of the season. After a winter of hearty stews and oven roasts, we’re all craving the char, smoke, and sizzle that only grilling can provide. In this article, we’ve rounded up five delicious spring BBQ recipes – from juicy lemon-herb chicken to grilled seasonal veggies – that will jumpstart your grilling season. Each recipe highlights bright, bold flavors and uses seasonal ingredients to inspire your next cookout. Fire up the grill and get ready to delight your taste buds with these springtime favorites!

Recipe 1: Zesty Lemon-Herb Grilled Chicken Breasts

Flavor profile: This recipe makes use of a citrusy marinade to infuse chicken with fresh spring flavor. Marinate chicken breasts in a mixture of lemon juice, olive oil, minced garlic, and plenty of herbs (such as rosemary, thyme, and oregano). The acid from the lemon tenderizes the meat while the herbs add a fragrant touch. (Short on time? You can also rub the chicken with a pre-made lemon-pepper seasoning blend for a quick flavor boost.)
Grilling instructions: Preheat your grill to medium-high. Remove the chicken from the marinade and let excess drip off. Grill the chicken for about 6–7 minutes per side (with the lid closed), or until it’s nicely charred on the outside and reaches an internal temperature of 165°F. Avoid constantly flipping—give each side time to sear and develop grill marks.
Serving tips: Let the grilled chicken rest a few minutes, then serve with an extra squeeze of fresh lemon and a sprinkle of chopped parsley on top. The result is juicy, tender chicken with a bright, herbal kick. Pairing idea: This lemon-herb chicken goes great with a side of grilled vegetables or a light salad. And if you want even more flavor, serve it with a dollop of garlic butter or a side of tangy yogurt sauce. (For convenience, BBQ Pro Shop offers a Garlic & Herb rub that captures these flavors without the need to mix your own marinade.)

Recipe 2: Grilled Spring Lamb Chops with Rosemary & Mint

Flavor profile: Nothing says spring quite like grilled lamb. These lamb chops are seasoned generously with salt, pepper, minced garlic, and chopped rosemary. You can marinate them in a bit of olive oil with the garlic and rosemary for an hour to really let the flavors penetrate. The combination of earthy rosemary and rich lamb is a classic! (If you have it, a Mediterranean herb rub from BBQ Pro Shop can substitute for fresh herbs to save time.)
Grilling instructions: Heat your grill to high for a good sear. Pat the lamb chops dry and grill them for roughly 3–4 minutes per side for medium-rare (adjust timing to your preferred doneness). Lamb chops are relatively small and cook quickly – you’re looking for a nicely browned exterior while the inside stays pink and juicy. Because spring lamb is tender, it’s best not to overcook it (aim for about 130–135°F internally for medium-rare).
Serving tips: Serve the lamb chops with a cool mint yogurt sauce on the side. To make the sauce, mix Greek yogurt with finely chopped fresh mint, a squeeze of lemon juice, and a pinch of salt. The creamy, minty sauce is a refreshing complement that balances the richness of the lamb. These herb-crusted lamb chops with mint sauce will be a showstopper at your spring dinner. Product tip: Have a bottle of mint glaze or jelly handy (a favorite traditional accompaniment to lamb) – or try a gourmet mint-infused sauce from BBQ Pro Shop to drizzle on top for extra shine and flavor.

Recipe 3: Maple-Glazed Cedar Plank Salmon

Flavor profile: This recipe combines the sweetness of maple syrup with the smoke of cedar wood. Soak a cedar plank in water for at least an hour, then lay a salmon fillet on it. Season the salmon with a simple rub of salt, pepper, and maybe a little paprika or chili powder for warmth. The star is the glaze: a mix of maple syrup, Dijon mustard, a splash of soy sauce, and minced garlic creates a sweet and tangy coating for the fish.
Grilling instructions: Preheat the grill to medium heat (around 350°F). Place the soaked cedar plank with the salmon on the grill grates (over indirect heat if possible, to avoid flare-ups under the plank). Close the lid and let the salmon cook on the plank for about 15–20 minutes, depending on thickness. The cedar plank will smolder and infuse the fish with a gentle smoky aroma. Brush the salmon with more glaze halfway through cooking. The fish is done when it flakes easily with a fork and has a lovely amber glaze on top.
Serving tips: Remove the salmon by lifting the whole cedar plank off the grill (careful, it’s hot!). Serve straight from the plank or transfer to a platter. The salmon will have a slightly caramelized, sticky top from the maple-honey glaze, which tastes fantastic. Garnish with a sprinkle of green onions or sesame seeds for a little color and crunch. Shortcuts & product suggestions: To save time, you can use a pre-made maple barbecue glaze or teriyaki sauce – BBQ Pro Shop carries some excellent ones. Also, if you don’t have cedar planks, you can grill the salmon in a cast iron pan or foil, but you’ll miss out on that woody fragrance that makes this dish special.

Recipe 4: Grilled Asparagus and Spring Veggie Medley

Flavor profile: Spring vegetables are at their peak freshness and are great on the grill. Asparagus, for example, is in season during spring (its peak is April through May (All About Asparagus - The Chopping Block)), and grilling it brings out a nutty sweetness. For this medley, gather asparagus spears, halved baby bell peppers, sliced zucchini, and spring onions. Toss the veggies in olive oil, salt, and pepper, along with a sprinkle of garlic powder or your favorite herb blend. This simple seasoning allows the natural flavors to shine.
Grilling instructions: Use a grill basket or lay the vegetables perpendicular to the grates to prevent them from falling through. Preheat the grill to medium-high. Grill the veggies in a single layer. Asparagus and sliced veggies cook quickly – about 3–5 minutes per side for most. Flip them once halfway through. You’re looking for tender-crisp veggies with light char marks (asparagus should be bright green with some grill marks, not shriveled). Remove pieces to a cooler part of the grill or a tray as they finish cooking; for example, thinner asparagus or green onions will cook faster than thicker zucchini slices.
Serving tips: Once off the grill, drizzle the vegetables with a little fresh lemon juice for brightness. You can also top them with shaved Parmesan cheese or chopped fresh herbs (like basil or parsley) for extra flavor. This grilled veggie medley is the perfect side dish for any barbecue meal – it’s healthy, colorful, and tastes like spring. Grilling tip: If you want to step up your vegetable game, use a specialized veggie seasoning from BBQ Pro Shop (for instance, a blend with garlic, chili, and lime) to give those greens an extra punch. Even veggie skeptics will go for seconds!

Recipe 5: Spicy Grilled Shrimp & Pineapple Skewers

Flavor profile: These sweet-and-spicy skewers combine succulent shrimp with caramelized pineapple. Marinate large shrimp in a mixture of lime juice, honey (or brown sugar), minced garlic, and chili powder for about 20–30 minutes. This marinade gives a balance of tangy, sweet, and a mild kick of heat. You can also add a pinch of cayenne or a dash of hot sauce to the marinade if you prefer extra spice. Meanwhile, cut fresh pineapple into bite-sized chunks.
Grilling instructions: Thread the marinated shrimp and pineapple chunks onto skewers, alternating them (if you’re using wooden skewers, soak them in water first to prevent burning). Preheat the grill to medium-high heat and oil the grates. Grill the skewers for roughly 2–3 minutes per side. The shrimp cook very quickly – they’re done when they turn opaque and pinkish-orange, and the pineapple will get nicely charred edges in that time. Brush the skewers with any leftover marinade during the first part of cooking for extra glaze (do this early and stop brushing in the last minute or two, since the marinade touched raw shrimp).
Serving tips: Remove the skewers from the grill and garnish with chopped cilantro for a fresh finish. These kebabs offer a great contrast: juicy, spicy shrimp and smoky-sweet pineapple. They make a fantastic appetizer or main course. For an extra layer of flavor, you can serve them with a spicy dipping sauce or even brush them lightly with a spicy BBQ sauce right after grilling. Product spotlight: Love heat? Try using a pre-made mango-habanero or pineapple-jalapeño glaze (available from BBQ Pro Shop’s sauce selection) to baste the shrimp – it saves time and adds a professional touch of sweet heat that will have everyone reaching for another skewer.

These five recipes are sure to add some springtime excitement to your grilling routine. With a mix of zesty citrus, savory herbs, and a touch of smoke and spice, you’ll have something to please every palate. Feel free to mix and match these ideas – for example, serve the lemon-herb chicken alongside the grilled veggie medley, or finish your cedar plank salmon with a side of pineapple shrimp skewers as a surf-and-turf combo. The key is to have fun and get creative with the fresh ingredients spring has to offer. Your backyard will be the most popular dining spot on the block once these dishes hit the table!

Ready to get cooking? Make sure you have all the tools and ingredients you need for these recipes. Visit BBQ Pro Shop to stock up on top-quality BBQ rubs, sauces, and accessories that can help bring these recipes to life. Whether you need a new citrusy seasoning for that chicken or a perfect sweet glaze for your salmon, we’ve got you covered. Now grab your ingredients, fire up the grill, and enjoy the delicious flavors of spring BBQ!