15 Grilled Appetizers to Feed a Crowd

Warm weather is finally here and I am itching to throw a BBQ bash!

I’m focusing on easy grilled appetizers that’ll feed a crowd without keeping me chained to the kitchen.

These grilled finger foods have been my absolute lifesavers.

They’re easy to prep ahead, cook up quick, and people can just grab what they want while mingling.

No formal sit-down dinner needed which is perfect when you’ve got kids running around with wet swimsuits and adults with drinks in hand.

And, of course, cold skewer appetizers have to mix with these grilled ones too!

I thought I’d share my go-to grilled appetizer recipes that have been keeping everyone happy and fed at our summer gatherings.

Grilled Jalapeño Poppers

What You Need:

• 8 oz cream cheese, softened
• 6 jalapeños
• 12 bacon slices
• Toothpicks (soaked in water)

Steps:

1. Cut jalapeños lengthwise and remove seeds. Tip: wear gloves!
2. Spread cream cheese in each half. Don’t be fancy, just fill ’em up.
3. Wrap each with bacon. Secure with a soaked toothpick if needed.
4. Grill on medium-high for about 8-10 minutes, turning often until bacon is crispy.
5. Let cool for 2 minutes before serving – the filling gets super hot!

2. Grilled Peach Bruschetta

What You Need:

• 1 large ripe peach (or 2 small), sliced
• 1 tsp olive oil
• 4 slices whole-grain bread
• ½ cup crème fraîche
• Sea salt
• Optional: pesto for drizzling

Steps:

1. Heat grill to medium and preheat 10 minutes.
2. Toss peach slices with olive oil.
3. Grill peaches about 1 minute per side until you see grill marks but they’re still firm. Nobody wants mushy peaches!
4. Grill bread 2-3 minutes per side until toasty.
5. Spread each bread slice with 2 tbsp crème fraîche, top with grilled peaches, drizzle with pesto if using, and finish with a sprinkle of sea salt.

3. Grilled Teriyaki Chicken Skewers

What You Need:

For Chicken:

• 1 lb chicken thighs, cut into 1-inch pieces
• 2 tbsp teriyaki sauce
• 1 tbsp honey
• 1 tsp fresh grated ginger
• 1 tbsp cornstarch
• Salt & pepper
• Wooden skewers (soaked in water)

For Glaze:

• 2 tbsp teriyaki sauce
• 1 tsp soy sauce
• 1 tbsp honey
• ¼ cup water
• 1 tsp cornstarch mixed with 2 tsp water

Steps:

1. Brush glaze over cooked skewers.

2. Mix chicken pieces with teriyaki sauce, honey, ginger, cornstarch, salt and pepper in a bowl. I use tongs because who wants sticky fingers?

3. Thread chicken onto skewers leaving small gaps between pieces. The gaps are important!

4. Grill until cooked through, about 3-4 minutes per side.

5. While grilling, make the glaze by simmering teriyaki sauce, soy sauce, honey and water for 2 minutes. Add cornstarch slurry while stirring until thickened.

*Tip: If you’re making these indoors, a grill pan works great too – that’s what I use when my husband takes our actual grill on his work trips!

4. Grilled Zucchini Roll-Ups

What You Need:

• 3 medium zucchini
• 1 cup part-skim ricotta
• ½ cup grated Parmesan
• 2 tsp dried basil (or dill)
• ½ tsp kosher salt
• Black pepper
• Optional: fresh herbs and chopped nuts for garnish

Steps:

1. Spread about 1 tbsp of filling on each strip, add nuts if using, place a fresh herb leaf on top, and roll up.
2. Slice zucchini lengthwise into ¼-inch strips. You’ll get about 5-8 slices per zucchini.
3. Mix ricotta, Parmesan, dried basil, ¼ tsp salt and pepper in a bowl. Pop in fridge until needed.
4. Spray or brush zucchini slices with olive oil and sprinkle with remaining salt and pepper.
5. Grill on medium-high for 2-3 minutes per side until soft enough to roll with light char marks. Let cool completely before filling.

5. Grilled Watermelon Bites

What You Need:

For Glaze:

• ¼ cup balsamic vinegar
• ¼ cup agave nectar
• ¼ tsp black pepper
• 8 basil leaves, chopped
• ½ tsp kosher salt

For Bites:

• 6 prosciutto slices
• 24 medium basil leaves
• 12 watermelon cubes (1½ inch)
• 4 oz goat cheese (12 slices)
• 1-2 tbsp olive oil for grilling
• Toothpicks

Steps:

1. Make glaze by reducing all glaze ingredients by half in a small saucepan (about 5-10 minutes). Set aside.
2. Cut each prosciutto slice lengthwise to make 12 long strips.
3. On each strip, place a basil leaf, then watermelon cube, goat cheese slice, and another basil leaf.
4. Wrap prosciutto around the stack, overlapping at the top. Secure with a toothpick.
5. Heat a grill pan, brush with oil, and grill each wrapped cube on both prosciutto sides until slightly crispy (about 1 minute per side).
6. Drizzle with balsamic glaze before serving.

6. Grilled Cheese Skewers

What You Need:

• 20 oz Queso Fresco (or halloumi)
• 2 tbsp olive oil
• Salt and pepper
• 10 wooden skewers

Steps:

1. Soak wooden skewers in water for at least 10 minutes.
2. Preheat grill to medium heat.
3. Cut cheese into 1-inch strips. Don’t worry about them being perfect – they’ll taste amazing regardless!
4. Thread cheese onto skewers.
5. Brush with olive oil and season lightly with salt and pepper. Go easy on the salt since the cheese is already pretty salty.
6. Grill about 1 minute per side until lightly browned and crispy on the outside. Keep a close eye on them – they go from perfect to burnt in seconds!
7. Serve immediately while hot and melty.

7. Grilled Shrimp Tostada Bites

What You Need:

• 1 lb raw shrimp, tails removed
• 3 tbsp garlic-flavored oil (I use regular olive oil with minced garlic)
• 2 tbsp guacamole seasoning (or taco seasoning works too!)
• 1 tsp lime juice
• Round corn tortilla chips
• Prepared guacamole
• Cotija cheese for topping

Steps:

1. Mix shrimp with oil, seasoning and lime juice in a bowl. Let marinate in refrigerator for an hour. This is key for flavor!
2. Heat grill pan over medium heat. No need for extra oil since the marinade has plenty.
3. Cook shrimp about 2 minutes per side until pink and opaque. Don’t overcook or they get rubbery!
4. Spread a teaspoon of guacamole on each tortilla chip.
5. Top each with a shrimp and sprinkle with cotija cheese.

8. Grilled Eggplant Bruschetta

What You Need:

• 8 Roma tomatoes, deseeded & diced
• 30 yellow cherry tomatoes, quartered & deseeded
• 1 Tbsp + 1 tsp chopped garlic
• 1½ cups fresh basil, roughly chopped
• 3 Tbsp + 1 tsp good olive oil
• 1½ tsp kosher salt
• 2-3 medium eggplants, sliced lengthwise ½ inch thick

Steps:

1. Mix tomatoes, garlic, basil, olive oil and salt in a large bowl. Let sit at least 30 minutes for flavors to blend.
2. Sprinkle salt on both sides of eggplant slices and place in colander for 15 minutes. This draws out the bitter liquid – don’t skip this step!
3. Press eggplant with paper towels to remove excess moisture.
4. Grill on high (about 450°) for 3 minutes per side until you get those nice grill marks.
5. Top hot eggplant with tomato mixture and serve immediately.

9. Grilled Blooming Onion

What You Need:

For Onion:

• Large Vidalia onions
• Cedar or hickory plank, soaked 2+ hours
• Italian seasoning
• Grated Parmesan
• Garlic powder
• Paprika
• Olive oil
• Salt & pepper
• Fresh herbs for garnish

For Aioli:

• 1 cup roasted red peppers, drained
• ¾ cup mayo
• 1 garlic clove
• Salt & pepper

Steps:

1. Cut ½ inch off the stem end of onion and peel completely.
2. Place onion cut-side down. Starting ½ inch from ROOT, make cuts downward to the board, spacing evenly until you have 16 “petals.” This sounds harder than it is – I promise!
3. Turn onion over and gently separate the petals.
4. Place on foil, sprinkle with seasonings and cheese, then drizzle generously with olive oil.
5. Transfer to soaked plank and grill on low heat about 1 hour until petals are soft and pull off easily.
6. For aioli, blend all ingredients in food processor until smooth.

10. Grilled Chicken Wings

What You Need:

• ⅔ cup flour (regular or gluten-free)
• 4 tbsp paprika
• 2 tsp garlic powder
• 2 tsp black pepper
• 2 tsp kosher salt
• 20 chicken wings, separated
• Your favorite dipping sauce
• Fresh parsley for garnish

Steps:

1. Preheat grill to medium heat (about 350°F).
2. Mix flour, paprika, garlic powder, salt, and pepper in a bowl.
3. Coat each wing completely in the flour mixture. I use a big ziplock bag and shake them around – so much easier than doing them one by one!
4. Place wings on grill, crowding them together so they’re touching. This keeps them from burning and helps them cook evenly.
5. Grill for 20 minutes, flipping every 5 minutes. Set a timer on your phone so you don’t forget!
6. Serve with your favorite dipping sauce and sprinkle with parsley if you’re feeling fancy.

11. Grilled Artichokes with Lemon Garlic Aioli

What You Need:

For Artichokes:

• 4 artichokes
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

For Lemon Garlic Aioli:

• 1 cup mayo
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• 1 lemon (zest and juice)
• Salt & pepper

Steps:

1. Make aioli by mixing all sauce ingredients in a bowl. Pop in fridge until serving. I usually do this first so the flavors have time to blend while I prep everything else.
2. Trim top inch off artichokes and cut in half. Use a metal spoon to scoop out the fuzzy center choke.
3. Steam artichokes in a basket over boiling water for 8-10 minutes until slightly tender.
4. Meanwhile, preheat grill to high (450°F).
5. Drizzle steamed artichokes with olive oil and season with salt and pepper.
6. Grill cut-side down for 4-5 minutes, then flip and grill another 4-5 minutes until nice char marks appear.
7. Serve hot with chilled aioli and lemon wedges.

12. Grilled Peaches with Mascarpone

What You Need:

• 8 oz mascarpone cheese, room temperature
• 2 tbsp honey
• 1 tsp vanilla extract
• Pinch of kosher salt
• 6 large ripe peaches
• Olive oil

Steps:

1. Preheat grill to medium-high (about 375°F).
2. Mix mascarpone, honey, vanilla and a pinch of salt until creamy and smooth. Refrigerate while preparing peaches.
3. Cut peaches in half and remove pits. The twist method works best – just twist the halves in opposite directions after cutting.
4. Brush cut sides lightly with olive oil and sprinkle with a tiny bit of salt. The salt sounds weird but it really brings out the sweetness!
5. Place peaches cut-side down on grill and cook 8-10 minutes until you see small bubbles around edges and nice grill marks form.
6. Remove peaches to serving plates and top each with a dollop of the chilled mascarpone mixture.

13. Grilled Romaine Lettuce Caesar Salad

What You Need:

For Dressing:

• ¼ cup olive oil
• 2 tbsp white wine vinegar
• 1 tbsp mayo
• 1 tbsp Dijon mustard
• 1 garlic clove, grated
• 2-3 anchovies, finely chopped
• 2 tsp fresh lemon juice
• ½ tsp kosher salt
• ¼ tsp cayenne pepper
• ¼ tsp black pepper

For Salad:

• 2 romaine lettuce hearts
• Olive oil
• Salt & pepper
• ¼ cup grated Parmesan

Steps:

1. Make dressing by whisking all dressing ingredients together until smooth. I use a mason jar and shake it up – so much easier!
2. Trim stems of romaine hearts slightly, keeping them intact so the leaves stay together.
3. Brush cut sides generously with olive oil and sprinkle with salt and pepper.
4. Heat a large skillet over medium heat until hot. Place romaine cut-side down and cook 3-5 minutes until browned and slightly wilted.
5. Transfer to serving platter, drizzle with dressing and sprinkle with Parmesan.

14. Grilled Plums with Goat Cheese

What You Need:

• 2½ oz soft goat cheese
• 3 tbsp milk (2% or whole)
• 3½ tbsp honey, divided
• 1 tbsp fresh lemon juice
• ½ tsp fresh thyme leaves
• 4 medium ripe plums
• ½ tbsp olive oil
• 8 blackberries

Steps:

1. Beat goat cheese, milk, and 1½ tbsp honey with electric mixer until creamy (about 1-2 minutes). Refrigerate at least 30 minutes. I usually make this part in the morning.
2. Mix remaining 2 tbsp honey, lemon juice and thyme in a small bowl.
3. Preheat grill pan over medium-high heat. You can use your outdoor grill too, but watch carefully so the plums don’t fall through!
4. Cut plums in half, remove pits, and brush cut sides with oil.
5. Grill cut-side down for 2-4 minutes until slightly soft with grill marks.
6. Serve plums cut-side up with a dollop of goat cheese cream, topped with a blackberry and drizzled with honey-thyme mixture.

15. Grilled Cowboy Butter Steak Sliders

What You Need:

• 1½ lbs boneless sirloin or ribeye steak
• 1 onion, diced
• Brioche or King’s Hawaiian slider buns
• 12 slices cheese (your choice)
• 2 tbsp vegetable oil
• Salt & pepper
• 1 stick unsalted butter
• 4 tbsp minced garlic
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp paprika
• 1 tsp cayenne pepper
• 2 tbsp fresh parsley
• 1 tsp red pepper flakes

Steps:

1. Trim excess fat from steak, rub with oil, and season generously with salt and pepper. My oldest has become our family “steak seasoner” since she likes to feel helpful but doesn’t want to do actual cooking!
2. Make the garlic butter sauce by melting butter in a saucepan and adding garlic, Worcestershire, Dijon and seasonings. Add onions and cook 2-3 minutes until softened. Set aside.
3. Grill steak to your preferred doneness. I aim for medium-rare which is about 4-5 minutes per side on medium-high heat. Let it rest 10 minutes before slicing thinly.
4. Line a baking sheet with parchment paper and arrange bottom buns. Spread with some garlic butter, add cheese, steak slices, more cheese, then top buns.
5. Brush tops with remaining garlic butter and broil 1-2 minutes until cheese melts.

Great Grilled Summer Appetizers for Your Party

I hope you found some good and easy grilled appetizers for your next pot luck or bbq party!

I know I can’t wait to make some of these for my family on those lazy summer days when I just don’t want to slave away in the kitchen!