There’s no better way to celebrate the unofficial end of summer than gathering around the grill with great food and even better company. This Labor Day, move beyond traditional burgers and hot dogs to create a menu that showcases the season’s best flavors. From perfectly grilled Blackened Santa Maria tri-tip to vibrant chicken and vegetable skewers paired with charred corn pasta salad and buttery grilled garlic potatoes. These recipes are designed to elevate your backyard barbecue while making the most of summer ingredients!
Blackened Santa Maria Tri-Tip
This Blackened Santa Maria Tri-Tip captures everything we love about Labor Day entertaining: bold flavors and a meal that’s meant to be shared! The recipe features a rich, spiced rub that creates the perfect caramelized crust. This tri-tip is juicy, tender, and perfect for serving family and friends.
Prep Time: 10 minutes (plus 20 minutes resting)
Cook Time: 25 to 30 minutes
Servings: 4
Ingredients
- 2 lb. tri-tip
- Santa Maria Seasoning (see recipe below)
- Oil, for the griddle
Santa Maria Seasoning
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary, ground or chopped
- 1/4 teaspoon cayenne pepper (optional)
Instructions
Season the Tri-Tip
- Add the salt, black pepper, garlic powder, paprika, onion powder, dried rosemary, and cayenne pepper in a small bowl and stir until fully combined.
- Sprinkle and rub the Santa Maria Seasoning all over the tri-tip.
- Let the meat sit at room temperature for 20 minutes.
Preheat the Wildfire Griddle
- Set to low heat and preheat for 20 minutes.
Cook the Tri-Tip
- Drizzle oil onto the griddle.
- Place the tri-tip on the griddle and cook for about 15 minutes.
- Sprinkle more seasoning on the other side.
- Flip once a nice dark crust has formed and cook for another 10 to 15 minutes.
Rest and Serve
- Remove from the griddle and let the tri-tip rest for at least 10 minutes before slicing.
- Slice the tri-tip against the grain into thin pieces and serve.
Lemon Herb Chicken Skewers
Bright and full of fresh summer flavor, these Lemon Herb Chicken Kabobs are a crowd-pleasing addition to any Labor Day gathering. Juicy grilled chicken marinated in a blend of lemon, garlic, Dijon mustard, and fresh herbs threaded onto skewers with zucchini, bell peppers, and red onion. Designed for sharing these delicious grilled chicken kabobs are the perfect addition to your Labor Day menu.
Prep Time: 20 minutes (plus 1-4 hours marinating)
Cook Time: 12- 15 minutes
Servings: 6
Ingredients
- 2 lbs bones, skinless chicken breasts
- 2 zucchinis
- 2 bell peppers (red, yellow or orange)
- 1 large red onion
- 8 oz cremini mushrooms
Lemon Herb Marinade
- 1/3 cup olive oil
- 2 lemons juiced
- Zest of 1 lemon
- 3 cloves garlic, minced
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh oregano
- 1 tsp chopped fresh rosemary
- 1 tsp salt
- ½ tsp black pepper
- Basil leaves
Instructions
Marinate the Chicken
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, parsley, oregano, rosemary, salt, and pepper.
- Add the chicken and toss until evenly coated. Cover and refrigerate for at least 1 hour or up to 4 hours
Prepare the Grill
- Preheat your Wildfire Outdoor Living Grill to medium-high heat (400-450 F)
- Lightly oil the grill grates to help prevent sticking
Assemble the Skewer
- Thread the marinated chicken and vegetables onto skewers, alternating ingredients for an even mix of color and flavor. Leave a small amount of space between each piece to ensure even cooking.
Grill
- Place the skewers over direct heat
- Grill for 12-15 minutes, turning every 3-4 minutes until the vegetables are lightly charred and the chicken reaches an internal temp of 165
Finish & Serve
- Transfer the skewers to a serving platter
- Garnish with a squeeze of fresh lemon juice and basil leaves
Parmesan Garlic Grilled Potatoes
No Labor Day barbecue is complete without a potato side, and these Parmesan Garlic Grilled Potatoes are sure to become a favorite. Tender baby potatoes are tossed with melted butter, garlic, and herbs before being wrapped in foil and grilled until perfectly soft and crispy.
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Servings: 6-8
Ingredients
- 2 lbs of baby Yukon gold potatoes (halved or quartered if large)
- 4 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 2 tbs olive oils
- ½ cup grated Parmesan cheese
- 1 tbsp chopped parsley
- 1/2 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- Fresh parsley for garnish
Instruction
Prepare the Potatoes
- Preheat your Wildfire Outdoor Living Grill to medium heat (375-400F)
- In a large bowl, combine the halved potatoes with the melted butter, olive oil, garlic, Parmesan cheese, parsley, thyme, salt, pepper, and paprika. Toss until the potatoes are evenly coated.
Assemble the Foil Packet
- Lay out two large sheets of heavy-duty aluminum foil. Transfer the potatoes to the center, then fold the foil tightly to seal the packet.
Grill
- Place the foil packet over indirect or medium heat. Close the lid and cook for 30-35 minutes, carefully flipping the packet halfway through cooking.
- To check for doneness, open the foil (watch for hot steam) and pierce a potato with a fork. It should be tender with lightly browned edges.
Finish and Serve
- Open the foil packet and pour potatoes on a serving dish. Sprinkle with additional Parmesan cheese and enjoy!
- *For crispier edges, leave the packet open on the grill for 3-5 additional minutes.
Santa Fe Grilled Corn Salad
Fresh, colorful, and bursting with Southwestern flavors, this Santa Fe Grilled Corn Salad is a perfect side dish for your Labor Day cookout. Sweet corn is grilled until lightly charred, then tossed with black beans, bell peppers, cherry tomatoes, avocado and a zesty lime-cilantro dressing.
Prep Time: 20 minutes
Cook time: 10-12 minutes
Servings: 6-8
Ingredients
For the salad
- 5 ears fresh sweet corn, husks removed
- 1 (15oz.) can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 2 red bell peppers, diced
- ½ red onion, finely diced
- 1 large avocado, diced
- ½ cup crumbled cotija cheese (optional)
- ¼ cup chopped fresh cilantro
For the lime Dressing
- ¼ cup olive oil
- Juice of 2 limes
- 1 tsp lime zest
- 1 tbsp honey
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- 1 clove garlic, minced
- 1 tsp salt
- ½ tsp black pepper
Instructions
Grill the Corn
- Preheat your Wildfire Outdoor Living Grill to medium-high heat (400-450F)
- Lightly brush the corn with olive oil and place directly on the grill grates. Grill for 10-12 minutes, turning every few minutes until the kernels are tender and lightly charred.
- Remove from the grill and let cool slightly before slicing kernels from the cobs.
Prepare the Dressing
- In a small bowl, whisk together the olive oil, lime juice, lime zest, honey, cumin, chili powder, smoked paprika, garlic, salt, and pepper until well combined.
Assemble the Salad
- In a larger serving bowl, combine the grilled corn, black beans, cherry tomatoes, bell peppers, red onion, cilantro and Cotija cheese.
- Pour the dressing over the salad and toss to gently combine
- Fold in the diced avocado just before serving to keep it fresh and intact
Serve
- Taste and adjust seasoning with additional salt, pepper or fresh lime juice as desired.
- Serve chilled or at room temperature.
