Top 5 Healthy, Easy Grilling Recipes for Fall

We all know that fall is the best time of year for grilling. (If you read that and thought "Wait, what?" you're missing out, bud.) Cooler evenings, no blistering sun, and let's face it -- fall food is the best food. That's why we've compiled a list of our 5 favorite fall recipes that are healthy, easy, and yummy.

1. Grilled Sweet Potatoes

Close up of Grilled-Sweet-Potato-Slices


  • 4 sweet potatoes, peeled cut into 1/2" discs
  • 3 Tbsp olive oil
  • Pepper to taste
  • Garlic salt to taste
  • Paprika to taste (optional)




  1. Preheat grill to high heat.
  2. Toss sweet potatoes with olive oil and seasonings.
  3. Turn heat to medium before placing potatoes on the grill.
  4. Cook for 10 minutes on each side or until soft.
  5. Transfer potatoes to bowl and season more if desired.
  6. Serve warm.



2. Margarita Shrimp

Grilled Margarita Shrimp Kebabs from - These grilled shrimp are loaded with flavor and charred to perfection. #shrimp #grilled #kebabs #margarita #lime


  • 15-20 raw jumbo shrimp, peeled
  • 1/3 cup olive oil
  • 2 cloves garlic, chopped
  • 1 tsp. minced jalapeno
  • 1 Tbsp. brown sugar
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 Tbsp. lime juice
  • 2 tsp. tequila (optional)




  1. In a bowl, combine all ingredients from olive oil through pepper. Gently toss shrimp in marinade to coat evenly.
  2. Cover and refrigerate for 2 hours.
  3. Immediately before grilling, mix together tequila (optional) and lime juice and drizzle mixture over the shrimp. 
  4. Preheat grill to medium-high. 
  5. Grill shrimp for 3 to 4 minutes per side, or just until shrimp are no longer opaque.
  6. Serve with fresh lime wedges to squeeze over the top.

Worried about shrimp falling through the grate? Check out these options here and here.


3. Cauliflower Steaks

Cauliflower Steaks on a grill

  • 2 heads cauliflower, leaves removed
  • 1/4 cup olive oil
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. liquid smoke
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  1. Preheat grill to high heat.
  2. Cut the cauliflower heads in half top-to-bottom, then cut the halves in into 1"-2" slices (steaks).
  3. Arrange the steaks on a baking sheet or tray. Set aside.
  4. In a bowl, mix together the remaining ingredients. 
  5. Coat both sides of the steaks with the seasoning mixture.
  6. Place the cauliflower steaks on the grill and cook for 4-5 minutes.
  7. Carefully flip the steaks with a spatula and continue grilling for 3-4 minutes or until tender.
  8. Serve immediately.


4. Brown Sugar Grilled Carrots

Grilled and Glazed Carrots on a serving platter

  • pound carrots, sliced down the middle lengthwise
  • 1 Tbsp. olive oil

For the Brown Sugar Glaze:

  • Tbsp. butter
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • Pinch of salt


  1. Preheat grill to medium-high heat.
  2. Toss carrots in olive oil, then place directly on the grill for 15-20 minutes, checking often. Rotate every few minutes to get a slight char on each side.
  3. Meanwhile, make the glaze according to instructions below. 
  4. Once done, glaze the carrots, cook 1-2 more minutes, remove from heat, and glaze again.

For the Brown Sugar Glaze:

  1. In a small saucepan over medium heat add butter, brown sugar, honey, and salt and mix together.
  2. Whisk frequently until the brown sugar dissolves.
  3. Glaze the carrots immediately with the hot glaze. 

Worried about carrots falling through the grate? Check out this option here .


    5. Apple Cider Chicken

    This Grilled Apple Cider Thyme Chicken is juicy and full of flavour, slightly sweet from the cider but with a wonderful floral note and savoury grilled flavour.

    • 8 boneless skinless chicken thighs
    • 4 cloves garlic, chopped
    • 2 cups apple cider
    • 2 Tbsp. olive oil
    • 1 Tbsp. apple cider vinegar
    • 2 tsp. Dijon mustard
    • tsp. salt
    • 1 tsp. brown sugar
    • 1/2 tsp. pepper
    • In a large/extra large Ziploc bag, mix garlic, apple cider, olive oil, apple cider vinegar, mustard, salt, brown sugar and pepper.
    • Once well combined, place the chicken thighs into the bag.
    • Coat the chicken thighs and place the bag in the refrigerator to marinate for 3-4 hours.
    • Preheat the grill to medium-high heat.
    • Cook the chicken for 8 minutes and there is a charred crust.
    • Flip and cook 8 more minutes.
    • Make sure the chicken is cooked all the way through and serve immediately with a garnish of thyme and lemon.
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