5 Easy & Authentic Mexican Outdoor Grill Recipes to Try!

There are some days of the year where the mouth-watering sounds, smells, and flavors of authentic Mexican food on your outdoor grill is just perfect. Today is definitely one of those days.

I still remember the first time I attempted Mexican grilling. I had this vision—smoky meats sizzling on the grill, street corn served with swagger, maybe even a margarita in hand. Reality? Half-burnt chicken, undercooked corn, and my dog running off with a rogue tortilla. But like any good (and slightly stubborn) backyard cook, I learned. I tweaked, tasted, and grilled my way to something that actually impressed friends who weren’t just being polite.

And now, I’m sharing some easy-to-make Mexican grill recipes that don’t just look authentic—they taste the part too. These aren’t complicated. They don’t require secret ingredients smuggled from a Mexican market three states away. They’re flavorful, fun, and yes—fail-proof (mostly… just don’t leave the grill unattended).

Whether you’re prepping for Cinco de Mayo, hosting the neighbors, or just feel like breaking out of the burger-and-brats loop, these five recipes will get you fired up—literally and flavorfully.

Simple, Delicious Mexican Outdoor Grilling

• No fancy gear required: A high-quality charcoal or gas grill will do the job—what matters most is the marinade and technique.
• Easy-to-find ingredients: Most of what you need is already in your pantry or a quick store trip away.
• Vegetarian options included: These recipes aren’t all meat-centric. Veggie lovers, I see you.
• Prep times under 40 minutes: These meals won’t hijack your whole Saturday.
• Authentic flavor with flexibility: You’ll taste Mexico in every bite—but there’s room to play around.

Grilled Chicken Tacos al Pastor

If you’ve ever had tacos al pastor from a legit taco stand, you know the flavor: smoky pork, pineapple sweetness, and that spicy kick. Here’s the twist—we’re using chicken. Why? It’s quicker to cook, easier to prep, and still 100% mouthwatering.

Ingredients:

• 2 lbs boneless chicken thighs
• 1/2 cup pineapple juice
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 3 garlic cloves, minced
• Salt to taste
• 1/4 cup white vinegar
• Corn tortillas
• Fresh pineapple slices
• Diced red onions and cilantro for garnish

Instructions:

1. Mix the chili powder, ground cumin, oregano, garlic, salt, and vinegar into a gallon ziplock bag or shallow bowl, then coat chicken. Let it sit in the fridge for at least 1 hour (4–6 hours is golden).
2. Grill the chicken over medium-high heat until nicely charred, about 6–8 minutes per side.
3. Grill pineapple slices next to the chicken—don’t skip this. Grill the slices 3 - 5 minutes on one side, then flip. They should have those beautiful grill marks when they're flip-ready.
4. Double check your chicken's internal temp (165 is ideal). Then dice the chicken, warm the tortillas, and pile them up with toppings.

From my perspective, using pineapple juice in the marinade is non-negotiable. It brings that signature “al pastor” tangy-sweetness, even without the vertical spit.

Carne Asada Skewers

Carne asada is a summer staple in our household. Instead of giant steaks, skewering makes it backyard-party friendly. Bonus: no need for knives at your patio dining table.

Ingredients:

• 1.5 lbs flank steak, sliced into 1” cubes
• 1/4 cup lime juice
• 1/4 cup orange juice
• 1/4 cup chopped cilantro
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 tbsp olive oil
• Skewers (wooden ones soaked in water!)

Instructions:

1. Combine all ingredients into a sealable bag and marinate meat at least 2 hours, ideally overnight.
2. Skewer the steak and grill over medium-high heat for 2–3 minutes per side.
3. Let rest for a few minutes and serve with grilled onions, warm tortillas, and salsa verde.

Interesting fact: over 60% of Mexican-American BBQ restaurants include carne asada. After one bite, you’ll understand why.

Chipotle Shrimp Fajitas

You want drama at the dinner table? These shrimp fajitas bring the sizzle, the smoke, and that irresistible chipotle heat.

Ingredients:

• 1.5 lbs large shrimp, peeled and deveined
• 2 tbsp adobo sauce (from chipotle peppers)
• Juice of 2 limes
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 red onion, sliced

Instructions:

1. Toss shrimp in adobo sauce, lime, and oil—marinate for 20 minutes.
2. Over Medium-High heat, grill shrimp for 2–3 minutes per side until just opaque.
3. Sauté peppers and onions in a grill-safe pan or cast iron over the flames.
4. Serve with tortillas, avocado slices, and shredded queso fresco.

Hot take: grilled shrimp this good shouldn’t be legal on a weeknight.

Grilled Corn with Cotija Cheese (Elote)

Call it street corn. Call it elote. Just don’t call it optional. This is the Mexican side dish that steals the show every. single. time.

Ingredients:

• 4 ears of corn, husked
• 1/4 cup mayo
• 1/4 cup sour cream or Mexican crema
• 1/2 cup crumbled Cotija cheese
• 1 tsp chili powder
• Juice of 1 lime
• Fresh cilantro (optional)

Instructions:

1. Grill corn over high heat, turning until lightly charred.
2. Mix mayo, crema, and lime juice.
3. Slather the hot corn with sauce, sprinkle with Cotija, chili powder, and cilantro.

Be warned: once you try this, you’ll start finding excuses to grill corn every weekend.

Spicy Grilled Vegetable Medley

You thought we forgot the vegetarians? Not a chance. This spicy grilled veggie mix holds its own next to carne asada.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 red onion, thick-sliced
• 1 cup mushrooms
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and chili flakes to taste

Instructions:

1. Toss veggies with oil and seasoning.
2. Grill over high heat in a grill basket or skewered until softened and slightly charred.
3. Serve with salsa verde and warm tortillas.

My review: these could convert even the most devout meat lovers—especially with a dab of guac on top.

Homemade Salsa Verde for Grilling

Okay, okay—not a main dish. But this little jar of green magic deserves a spot on the roster. Great with grilled meats, veggies, and chips (if you’re lucky enough to have leftovers).

Ingredients:

• 1 lb tomatillos, husked
• 1/2 white onion
• 1 jalapeño (or two if you’re bold)
• 2 cloves garlic
• Handful of cilantro
• Salt to taste

Instructions:

1. Grill tomatillos, onion, garlic, and jalapeño over high heat until charred.
2. Blend everything together in a blender. That’s it.

From our expert perspective, grilled salsa verde has a smoky depth that bottled versions can’t touch.

Marinating Techniques for Optimal Flavor

• Acid + oil + spices = marinating magic.
• For chicken: 2–4 hours. Steak: overnight. Shrimp? 20 minutes max.
• Don’t over-marinate seafood—it’ll turn mushy.
• Use resealable bags or shallow dishes—make sure everything’s coated evenly.

Suggested Side Dishes and Accompaniments

• Pico de gallo with tortilla chips
• Mexican rice with lime zest
• Refried black beans with queso fresco
• Grilled pineapple with chili powder
• Avocado salad with red onions and cilantro

Tips for Perfecting Your Grill Technique

• Use an instant-read thermometer. Guesswork leads to heartbreak.
• Oil the grates before adding food.
• Let meat rest before slicing.
• Don’t press the meat—you’re squeezing out the juice!

Beverage Pairings for Mexican Grilled Dishes

• Carne asada: Classic margarita or michelada
• Elote & shrimp: Agua fresca or a citrusy IPA
• Tacos al pastor: Pineapple soda (trust me)
• Veggie medley: Sparkling water with lime and chili salt rim

Looking for other summer grilling recipes? Here are 4 Recipes to Spice Up Your Summer Grilling!

Wrapping Things Up—Like a Good Burrito

Call me loco, but I think Mexican outdoor grilling is one of the purest joys of summer cooking. It's so popular, there have been entire studies on it. It’s not just about what’s on the plate—it’s about the experience. The smoky air, the clink of tongs, the friends who magically appear once the grill’s lit.

These five recipes are more than just meals—they’re invitations. Invitations to gather, laugh, try new things, and maybe mess up a few times (like I did). But that’s part of the fun.

So fire up that grill. Grab your favorite apron. Invite someone over. And turn your backyard into the best taquería this side of the border.

Shopping for your next outdoor grill?

If you're looking for the perfect BBQ grill for your outdoor space, go explore our online catalogue! We've got every type of outdoor grill and the top grilling accessories you could want for your perfect outdoor kitchen needs.

Plus, here are 5 Outdoor Grills You Didn’t Know Existed!

Eben Jol

Learn More

Eben Jol is a creative media specialist with over 10 years of experience creating helpful content for outdoor brands. In that time he has learned the ins and outs of the outdoor industry and has a keen understanding of what topics customers and information seekers need to know when they are planning and furnishing their outdoor space. He has gathered data and reported on industry insights for organizations such as the ICFA, and in his spare time, loves relaxing in his own backyard (and the great outdoors at large) with his wife and 3 kids.