15 Irresistible Fall Grilling Recipes To Try

Fall is the perfect season to fire up the grill.

The crisp air, vibrant foliage, and cozy evenings make outdoor cooking even more inviting.

While summer might be synonymous with burgers and hot dogs, autumn offers a unique opportunity to experiment with seasonal flavors—think apples, pumpkins, squash, and warming spices.

Grilling in the fall isn’t just about cooking; it’s about creating comfort, flavor, and memories around the fire.

If you’re ready to embrace the season, we’ve compiled 15 fall grilling recipes that range from hearty mains to savory sides and even a few sweet treats.

These recipes use seasonal produce, bold spices, and smoky char to make your autumn meals unforgettable.

Whether you’re hosting friends, feeding the family, or enjoying a quiet evening on the patio, these dishes bring warmth and flavor straight from the grill.

15 Irresistible Fall Grilling Recipes To Try

Fall grilling is all about celebrating seasonal flavors with a smoky, rustic twist.

From maple-glazed pork chops and pumpkin flatbreads to grilled apples and pears, these 15 fall grilling recipes show that autumn is not only about comfort food but also about creativity on the grill.

By incorporating fall fruits, vegetables, and warming spices, you can elevate your outdoor cooking experience and impress guests with dishes that taste like the season itself.

So grab your tongs, light the grill, and let these recipes inspire your next cozy fall meal.

Maple-Glazed Grilled Pork Chops with Apple Chutney

When the crisp fall air arrives, few dishes capture the season’s spirit like pork paired with apples.

This recipe marries juicy, smoky pork chops with a sweet-tangy apple chutney and a rich maple glaze, making it perfect for a cozy backyard dinner.

Ingredients:

• 4 bone-in pork chops, about 1 inch thick
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste

Apple Chutney:

• 2 medium apples, peeled and diced
• 1/2 red onion, finely chopped
• 1/4 cup dried cranberries
• 1/4 cup apple cider
• 2 tbsp brown sugar
• 1/2 tsp ground ginger
• Pinch of ground cloves
• 1 tbsp butter

Instructions:

1. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, soy sauce, olive oil, paprika, cinnamon, salt, and pepper. Reserve 2 tablespoons of this mixture for basting.
2. Place pork chops in a shallow dish or resealable bag and pour marinade over them. Let marinate in the refrigerator for at least 1 hour (up to 6 for deeper flavor).
3. While the pork marinates, make the chutney. Melt butter in a skillet over medium heat. Add onion and sauté until soft and slightly caramelized. Stir in apples, cranberries, apple cider, brown sugar, ginger, and cloves. Simmer for 10–15 minutes until thickened and jammy. Keep warm.
4. Preheat grill to medium-high heat. Oil the grates to prevent sticking. Remove pork chops from marinade and pat lightly to remove excess liquid.
5. Grill pork chops for 4–5 minutes per side, brushing with the reserved glaze, until they reach an internal temperature of 145°F. Allow them to rest for 5 minutes before serving.
6. Serve the chops topped generously with warm apple chutney.

The result is a comforting, autumnal dish that balances smoky, savory pork with the sweetness of apples and cranberries.

Every bite tastes like fall on a plate, perfect for cool evenings by the fire.

Smoky Pumpkin-Spiced Grilled Chicken Thighs

Pumpkin spice isn’t just for lattes. In this recipe, warm autumn spices coat tender chicken thighs before they’re grilled to perfection.

The result is smoky, juicy chicken with a seasonal twist that feels festive yet hearty enough for dinner.

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 3 tbsp olive oil
• 1 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves
• 1/2 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper

Optional Yogurt Sauce:

• 1 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp honey
• Pinch of cinnamon

Instructions:

1. In a large bowl, whisk together olive oil, brown sugar, cinnamon, nutmeg, allspice, cloves, smoked paprika, garlic, apple cider vinegar, salt, and pepper.
2. Add chicken thighs and toss until fully coated in the marinade. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. Preheat grill to medium heat. Oil the grates. Remove chicken from marinade, shaking off excess.
4. Place thighs skin-side down and grill for 6–7 minutes. Flip and continue cooking for another 10–12 minutes, turning occasionally to avoid flare-ups, until chicken reaches 175°F internally and the skin is crispy.
5. If making the yogurt sauce, whisk yogurt, lemon juice, honey, and cinnamon until smooth.
6. Serve chicken hot off the grill with the cooling yogurt sauce on the side.

This dish combines smoky char with warming spices, creating a perfect centerpiece for a fall dinner.

It’s a playful yet satisfying way to bring autumn flavors to the grill, proving pumpkin spice can shine in savory form too.

Grilled Butternut Squash Steaks with Sage Brown Butter

Vegetables take center stage in this hearty, fall-inspired dish.

Thick slices of butternut squash are charred on the grill until caramelized, then drizzled with nutty brown butter infused with fresh sage.

It’s elegant enough for a dinner party but simple enough for a weeknight meal.

Ingredients:

• 1 large butternut squash, peeled, seeded, and sliced into 1-inch thick rounds or “steaks”
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp cinnamon
• Salt and black pepper to taste

Sage Brown Butter:

• 4 tbsp unsalted butter
• 6 fresh sage leaves
• Zest of 1 lemon

Instructions:

1. Preheat grill to medium-high heat. Brush the squash steaks with olive oil and season with smoked paprika, cumin, cinnamon, salt, and pepper.
2. Place squash slices directly on the grill grates and cook for 4–5 minutes per side until tender with nice grill marks. Transfer to a serving platter.
3. While squash grills, prepare the brown butter. Melt butter in a small skillet over medium heat. Add sage leaves and cook until butter turns golden brown and fragrant, and the sage crisps. Remove from heat and stir in lemon zest.
4. Drizzle the sage brown butter generously over the grilled squash. Garnish with extra crisped sage leaves.

This recipe transforms humble butternut squash into a luxurious dish full of smoky, sweet, and nutty flavors.

It pairs beautifully with roasted meats or can stand proudly as a vegetarian main dish, perfect for fall gatherings.

Cider-Marinated Grilled Turkey Breast with Herb Butter

Turkey isn’t just for Thanksgiving — when marinated in apple cider and kissed by smoke from the grill, it becomes a juicy, flavorful dish that celebrates autumn in every bite.

This recipe pairs tender grilled turkey breast with a finishing touch of herb butter that melts over the hot meat.

Ingredients:

• 2 lbs boneless turkey breast
• 2 cups apple cider
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper

Herb Butter:

• 4 tbsp unsalted butter, softened
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh sage, chopped
• 1 tsp lemon zest
• Pinch of salt

Instructions:

1. In a large bowl or zip-top bag, whisk together apple cider, olive oil, apple cider vinegar, garlic, thyme, rosemary, salt, and pepper. Add the turkey breast, making sure it’s submerged, and refrigerate for at least 4 hours or overnight.
2. Preheat grill to medium heat. Remove turkey from marinade, pat dry, and discard marinade.
3. Grill turkey breast over indirect heat for 30–40 minutes, turning occasionally, until it reaches 160°F internal temperature. For extra flavor, add soaked applewood chips to the grill for gentle smoke.
4. While the turkey grills, mix softened butter with parsley, sage, lemon zest, and salt.
5. Once the turkey is cooked, let it rest 10 minutes before slicing. Spread herb butter over the warm slices just before serving.

The turkey emerges smoky, tender, and slightly sweet from the cider, while the herb butter melts luxuriously into the meat.

It’s an elegant fall dish that feels celebratory but is easy enough for a casual Sunday meal.

Grilled Acorn Squash with Maple Chili Glaze

Sweet and savory collide in this autumn-inspired side dish.

Acorn squash halves are grilled until tender, then brushed with a glaze of maple syrup and chili for a balance of warmth and sweetness that makes the vegetable shine.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 3 tbsp olive oil
• Salt and pepper to taste

Maple Chili Glaze:

• 1/4 cup pure maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp red chili flakes
• 1/2 tsp smoked paprika
• 1 tbsp butter

Instructions:

1. Preheat grill to medium-high heat. Brush acorn squash halves with olive oil and season with salt and pepper.
2. Place squash cut-side down on the grill. Cook for about 10–12 minutes until grill marks form and the flesh begins to soften.
3. Flip squash halves and continue grilling another 10–12 minutes until tender.
4. Meanwhile, make the glaze by simmering maple syrup, apple cider vinegar, chili flakes, paprika, and butter in a small pan until slightly thickened.
5. Brush squash generously with the glaze during the last few minutes of grilling. Serve hot with extra glaze drizzled on top.

The natural sweetness of squash paired with the smoky grill and spicy-sweet glaze makes this a seasonal star.

It’s an excellent side dish for roasted meats or a satisfying vegetarian option.

Grilled Sausage and Brussels Sprout Skewers with Mustard Sauce

This recipe takes two fall favorites — hearty sausage and earthy Brussels sprouts — and transforms them into irresistible skewers.

The smoky char intensifies their flavors, while a tangy mustard sauce ties everything together.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 lb smoked sausage or bratwurst, cut into 1-inch slices
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Wooden or metal skewers

Mustard Sauce:

• 1/4 cup Dijon mustard
• 2 tbsp whole grain mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat grill to medium heat. If using wooden skewers, soak them in water for at least 30 minutes.
2. Toss Brussels sprouts with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Thread sausage slices and Brussels sprouts alternately onto skewers.
4. Grill skewers for 10–12 minutes, turning often, until sprouts are tender and slightly charred, and sausage is heated through.
5. While skewers cook, whisk together Dijon mustard, whole grain mustard, honey, and apple cider vinegar for the sauce.
6. Serve skewers hot with mustard sauce drizzled over the top or served on the side for dipping.

The smoky sausage contrasts beautifully with the crispy Brussels sprouts, and the tangy mustard sauce provides a sharp, fall-inspired finish.

These skewers are crowd-pleasers, ideal for game day or a casual fall cookout.

Grilled Rosemary Garlic Lamb Chops with Pomegranate Glaze

Fall calls for hearty, rustic flavors, and nothing says cozy quite like lamb paired with warming herbs and a jewel-toned glaze.

The chops are marinated in rosemary and garlic, then grilled to perfection and finished with a sweet-tart pomegranate reduction.

Ingredients:

• 8 small lamb chops (about 1 inch thick)
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper

Pomegranate Glaze:

• 1 cup pomegranate juice
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1/2 tsp ground cinnamon

Instructions:

1. In a bowl, combine olive oil, garlic, rosemary, salt, and pepper. Rub mixture generously over lamb chops. Marinate for at least 1 hour, or overnight for maximum flavor.
2. Prepare the glaze: simmer pomegranate juice, honey, balsamic vinegar, and cinnamon in a saucepan over medium heat until reduced by half and syrupy. Keep warm.
3. Preheat grill to medium-high. Oil the grates to prevent sticking.
4. Grill lamb chops 3–4 minutes per side for medium-rare, or longer depending on preference.
5. Remove from grill, let rest 5 minutes, then drizzle with warm pomegranate glaze.

This dish is bold and elegant, with earthy lamb balanced by the fruity brightness of pomegranate.

It’s perfect for a festive fall dinner where you want to impress without too much effort.

Grilled Sweet Potato Wedges with Cinnamon Honey Butter

Sweet potatoes are a fall staple, and grilling them enhances their natural sweetness with a smoky caramelized edge.

Paired with a rich cinnamon honey butter, they’re irresistible as a side dish or even a healthier snack.

Ingredients:

• 3 large sweet potatoes, cut into thick wedges
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

Cinnamon Honey Butter:

• 4 tbsp unsalted butter, softened
• 2 tbsp honey
• 1/2 tsp ground cinnamon
• Pinch of nutmeg

Instructions:

1. Bring a pot of salted water to boil. Parboil sweet potato wedges for 5 minutes until slightly tender but not soft. Drain and pat dry.
2. Toss wedges with olive oil, smoked paprika, salt, and pepper.
3. Preheat grill to medium heat. Place wedges on grill and cook 3–4 minutes per side until charred and fully tender.
4. Mix softened butter with honey, cinnamon, and nutmeg until smooth.
5. Serve wedges hot, with a dollop of cinnamon honey butter melting over them.

The combination of smoky char and the sweet-spiced butter makes this a quintessential fall side.

Each bite delivers cozy warmth and a touch of indulgence, making it a guaranteed crowd favorite.

Grilled Pears with Blue Cheese and Walnuts

This recipe transforms pears into a savory-sweet treat that works beautifully as an appetizer or dessert.

Grilling caramelizes the fruit, and the addition of creamy blue cheese and crunchy walnuts makes it decadent yet balanced.

Ingredients:

• 4 ripe but firm pears, halved and cored
• 2 tbsp olive oil
• 1 tbsp honey
• 1/4 tsp ground cinnamon

Topping:

• 1/3 cup crumbled blue cheese
• 1/3 cup toasted walnuts, chopped
• 1 tbsp fresh thyme leaves
• Additional honey for drizzling

Instructions:

1. Brush pear halves with olive oil and a touch of honey, then sprinkle lightly with cinnamon.
2. Preheat grill to medium heat. Place pears cut-side down and grill 4–5 minutes until lightly charred and softened. Flip and grill 2–3 minutes more.
3. Remove pears and place on a platter. While still warm, top with blue cheese, walnuts, and thyme.
4. Drizzle with extra honey before serving.

This dish is the essence of fall — sweet pears, tangy cheese, crunchy nuts, and earthy herbs.

It works as a starter for a cozy dinner or as a sophisticated fall dessert with a glass of wine.

Grilled Apple Cider Glazed Chicken Drumsticks

These drumsticks soak up the flavors of fall thanks to a tangy-sweet apple cider glaze.

The grill caramelizes the sauce into a sticky coating, while the chicken stays juicy and flavorful inside.

Ingredients:

• 10 chicken drumsticks
• 1 cup apple cider
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste

Instructions:

1. In a saucepan, combine apple cider, vinegar, honey, mustard, soy sauce, garlic, paprika, and cinnamon. Simmer until reduced by half and thickened into a glaze. Set aside.
2. Season drumsticks with salt and pepper. Preheat grill to medium heat.
3. Grill drumsticks for 20–25 minutes, turning occasionally. During the last 10 minutes, brush generously with the apple cider glaze, allowing it to caramelize on the chicken.
4. Once cooked through (internal temp 175°F), remove from grill and brush once more with warm glaze before serving.

The sticky-sweet coating and smoky charred skin make these drumsticks a true autumn comfort food, ideal for casual gatherings or a game-day spread.

Grilled Portobello Mushrooms with Sage and Parmesan

Meaty portobello mushrooms are perfect for grilling, and here they’re dressed in sage butter and topped with freshly grated Parmesan for an earthy, savory side or vegetarian main course.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 3 tbsp olive oil
• 2 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp fresh sage, chopped
• 1/4 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium heat. Brush mushrooms on both sides with olive oil.
2. Mix melted butter with garlic and sage. Brush onto the inside of each mushroom cap.
3. Place mushrooms gill-side up on the grill. Cook for 5–7 minutes until tender.
4. Sprinkle Parmesan over the mushrooms during the last 2 minutes of grilling so it melts slightly.
5. Serve hot, with extra sage leaves as garnish if desired.

The mushrooms become smoky, juicy, and deeply flavored, with the sage butter providing warmth and the Parmesan adding a salty finish.

This is a dish that feels rustic yet refined.

Grilled Pumpkin Flatbread with Caramelized Onions and Goat Cheese

This flatbread captures the essence of fall: smoky grilled dough topped with creamy goat cheese, sweet caramelized onions, and roasted pumpkin.

It’s a fantastic appetizer or light main dish for autumn evenings.

Ingredients:

• 1 lb pizza dough (homemade or store-bought)
• 1 cup roasted pumpkin cubes (or butternut squash)
• 1 large onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp butter
• 4 oz goat cheese, crumbled
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Heat butter and 1 tbsp olive oil in a skillet over low heat. Add onions and cook slowly, stirring occasionally, until caramelized (20–25 minutes). Set aside.
2. Preheat grill to medium-high. Roll out pizza dough into an oval or rustic shape. Brush both sides with remaining olive oil.
3. Place dough directly on grill grates and cook 2–3 minutes per side until lightly charred.
4. Top grilled flatbread with roasted pumpkin, caramelized onions, and goat cheese. Close grill lid and cook for another 3–4 minutes until cheese softens.
5. Sprinkle with fresh thyme, season with salt and pepper, and slice before serving.

This flatbread is smoky, sweet, tangy, and savory all at once — a perfect way to highlight seasonal produce and impress guests around the fire.

Grilled Cinnamon-Spiced Apple Kebabs

These skewers are a perfect combination of smoky grill flavor and the natural sweetness of apples, accented with warm fall spices.

They can be served as a dessert or a side dish for brunch.

Ingredients:

• 4 firm apples (like Honeycrisp or Gala), cored and cut into 1-inch chunks
• 2 tbsp melted butter
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat grill to medium heat.
2. In a bowl, mix melted butter, brown sugar, cinnamon, and nutmeg. Toss apple chunks in the mixture until coated.
3. Thread apples onto skewers.
4. Place skewers on the grill and cook for 8–10 minutes, turning occasionally, until apples are tender and caramelized.
5. Serve warm, optionally with a drizzle of honey or a scoop of vanilla ice cream.

These kebabs are a simple yet indulgent way to enjoy fall flavors, with the grill adding a subtle smokiness to complement the sweet spice coating.

Grilled Pumpkin and Sage Quesadillas

This savory quesadilla combines roasted pumpkin, creamy cheese, and fragrant sage for a fall-inspired handheld dish that’s perfect for an outdoor meal.

Ingredients:

• 2 cups roasted pumpkin cubes
• 1 tbsp olive oil
• 1 tsp fresh sage, chopped
• Salt and pepper to taste
• 4 large flour tortillas
• 1 cup shredded mozzarella or fontina cheese
• 1/4 cup crumbled feta or goat cheese

Instructions:

1. Toss roasted pumpkin with olive oil, sage, salt, and pepper.
2. Preheat grill to medium heat.
3. Place a tortilla on a flat grill pan or foil. Layer pumpkin, mozzarella, and feta on half of the tortilla. Fold over to form a half-moon.
4. Grill for 3–4 minutes per side until golden, crispy, and cheese is melted.
5. Remove from grill, slice into wedges, and serve immediately.

The combination of smoky pumpkin, melted cheese, and fragrant sage creates a comforting, savory bite that’s perfect for fall dinners or casual gatherings.

Grilled Pear and Honey Crostini with Walnuts

This elegant appetizer balances the sweetness of grilled pears with the crunch of toasted walnuts and a drizzle of honey.

It’s a simple, sophisticated way to enjoy seasonal produce.

Ingredients:

• 2 ripe but firm pears, sliced thinly
• 1 baguette, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1/3 cup walnuts, toasted and chopped
• 2 oz soft goat cheese
• 2 tbsp honey
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat grill to medium heat. Brush pear slices and baguette rounds lightly with olive oil.
2. Grill pears 2–3 minutes per side until tender and lightly charred. Grill bread slices 1–2 minutes per side until crisp and golden.
3. Spread goat cheese on toasted baguette slices. Top with grilled pear and sprinkle with walnuts and cinnamon.
4. Drizzle with honey just before serving.

These crostini are the perfect combination of sweet, nutty, and creamy flavors, showcasing autumn ingredients in a grilled, slightly smoky version that works beautifully as an appetizer or light snack.