This Week's Family Dinner Plan — Summer Backyard Grilling Edition

Five summer dinners, one grocery run, zero complicated techniques. This week's plan is built around the grill — with one quick stovetop night tucked in for the night you just don't feel like going outside. Here's what's on the menu.

This Week's Plan

| Day | Meal | Time | |---|---|---| | Monday | Grilled Lemon Herb Chicken Thighs | 30 min | | Tuesday | Garlic Butter Shrimp Skewers | 18 min | | Wednesday | Classic Smash Burgers with Special Sauce | 25 min | | Thursday | Honey Lime Grilled Corn and Black Bean Tacos | 27 min | | Friday | Grilled Sausage and Peppers Hoagies | 30 min |

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Monday: Grilled Lemon Herb Chicken Thighs

Bone-in thighs are the most forgiving thing you can put on a grill. They stay juicy even if you get distracted, and the skin gets genuinely crispy in a way that boneless breasts never do.

Prep time: 10 minutes | Cook time: 20 minutes | Serves: 4

Ingredients

• 8 bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika

Instructions

1. Whisk together olive oil, garlic, lemon juice, lemon zest, oregano, thyme, salt, pepper, and smoked paprika in a small bowl.
2. Pat chicken thighs completely dry with paper towels. Coat thoroughly with the marinade. Let sit at room temperature for 10 minutes while the grill heats. (Don't skip the drying step — wet skin steams instead of crisps.)
3. Preheat grill to medium-high, about 400°F. Clean and oil the grates.
4. Place chicken skin-side down. Grill 8-10 minutes without moving until the skin is deeply golden and releases cleanly from the grates.
5. Flip and grill another 10-12 minutes until an instant-read thermometer reads 165°F at the thickest part.
6. Rest 5 minutes before serving.

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Tuesday: Garlic Butter Shrimp Skewers

After soccer practice, this is the dinner. Eighteen minutes start to finish, and your 8-year-old will eat six of them off the skewer before they even hit the plate.

Prep time: 10 minutes | Cook time: 8 minutes | Serves: 4

Ingredients

• 1.5 lbs large shrimp (21-25 count), peeled and deveined
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 2 tablespoons fresh parsley, chopped
• 1 lemon, cut into wedges
• 8 wooden or metal skewers

Instructions

1. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
2. Pat shrimp completely dry. Toss with melted butter, garlic, smoked paprika, red pepper flakes, and salt.
3. Thread shrimp onto skewers, 4-5 per skewer, piercing through both the head and tail end so they lie flat and cook evenly.
4. Preheat grill to high heat. Oil the grates well — shrimp stick more than anything else.
5. Grill skewers 2-3 minutes per side. They're done when they curl into a loose C shape and turn opaque. A tight O shape means you've gone too far.
6. Transfer to a platter, scatter with fresh parsley, and serve with lemon wedges alongside rice or crusty bread.

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Wednesday: Classic Smash Burgers with Special Sauce

Midweek, everyone wants something they're actually excited about. These deliver. The key is a screaming-hot cast-iron pan and the confidence to really smash — don't be timid about it.

Prep time: 10 minutes | Cook time: 15 minutes | Serves: 4

Ingredients

• 1.5 lbs 80/20 ground beef
• 4 brioche burger buns
• 4 slices American cheese
• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon sweet pickle relish
• 1/2 teaspoon garlic powder
• Kosher salt and black pepper
• Butter lettuce, sliced tomato, thinly sliced white onion for serving

Instructions

1. Mix mayonnaise, ketchup, mustard, relish, and garlic powder in a small bowl. Refrigerate until ready.
2. Divide ground beef into 8 loose balls, about 3 oz each. Don't compress or overwork them — loose balls smash better.
3. Heat a large cast-iron skillet or griddle over high heat until it's smoking. Add a thin film of oil.
4. Place 2-3 beef balls in the pan. Immediately smash each one flat with a heavy spatula, pressing firmly for a full 10 seconds. Season generously with salt and pepper.
5. Cook 2 minutes until the edges are deeply browned and lacy-crispy. Flip, add a slice of cheese to every other patty, and cook 1 more minute.
6. Stack two patties per bun (one plain, one cheesy). Spread special sauce on both bun halves, then top with lettuce, tomato, and onion.

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Thursday: Honey Lime Grilled Corn and Black Bean Tacos

A meatless Thursday that nobody complains about. The charred corn is the whole thing — sweet, smoky, with that honey-lime glaze doing exactly what you want it to do. Serve with extra cotija on the table.

Prep time: 15 minutes | Cook time: 12 minutes | Serves: 4

Ingredients

• 4 ears of corn, husked
• 1 can (15 oz) black beans, drained and rinsed
• 8 small flour tortillas
• 1 tablespoon honey
• 2 limes, juiced (divided)
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 cup cotija cheese, crumbled
• 1/2 cup sour cream
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Kosher salt

Instructions

1. Brush corn with olive oil and season with salt. Grill over medium-high heat, turning every 3 minutes, for 10-12 minutes total until kernels are charred in spots.
2. While the corn grills, warm black beans in a small saucepan with cumin, chili powder, and a pinch of salt over low heat. Keep warm.
3. Mix honey with the juice of 1 lime in a small bowl. Set aside.
4. Cut corn kernels off the cobs. Toss with the honey-lime mixture and a pinch of salt.
5. Warm tortillas directly on the grill grates for 30 seconds per side.
6. Build tacos: black beans first, then charred corn, avocado slices, a drizzle of sour cream thinned with the remaining lime juice, cotija, and cilantro.

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Friday: Grilled Sausage and Peppers Hoagies

End the week right. This is backyard food at its most straightforward — sausages on the grill, peppers and onions alongside, toasted rolls. The giardiniera is optional but highly recommended for anyone who wants a little heat.

Prep time: 10 minutes | Cook time: 20 minutes | Serves: 4

Ingredients

• 4 Italian sausage links (sweet or hot)
• 2 bell peppers (1 red, 1 yellow), sliced into thick strips
• 1 large yellow onion, sliced into thick rings
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 4 hoagie rolls
• Yellow mustard or hot giardiniera for serving

Instructions

1. Preheat grill to medium heat. Toss pepper strips and onion rings with olive oil, Italian seasoning, and salt.
2. Place sausages directly on the grill grates. Add peppers and onions to a grill basket or a foil tray.
3. Grill sausages 18-20 minutes, turning every 5 minutes, until cooked through and nicely charred. Grill peppers and onions alongside, stirring occasionally, until softened and lightly charred in spots. (Don't rush the peppers — the caramelization is the whole point.)
4. In the last 2 minutes, place hoagie rolls cut-side down on the grill to toast lightly.
5. Load each roll with a sausage link and a generous pile of peppers and onions. Add mustard or giardiniera to taste.

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Combined Grocery List

Proteins

• 8 bone-in, skin-on chicken thighs
• 1.5 lbs large shrimp (21-25 count), peeled and deveined
• 1.5 lbs 80/20 ground beef
• 4 Italian sausage links (sweet or hot)

Produce

• 3 lemons
• 2 limes
• 1 lemon (for shrimp skewers)
• 4 ears of corn
• 2 bell peppers (1 red, 1 yellow)
• 1 large yellow onion
• 1 avocado
• 1 head butter lettuce
• 2 medium tomatoes
• 1 small white onion
• 1 bunch fresh parsley
• 1 bunch fresh cilantro
• 1 head garlic

Pantry

• Olive oil
• Smoked paprika
• Dried oregano
• Dried thyme
• Red pepper flakes
• Chili powder
• Cumin
• Italian seasoning
• Garlic powder
• Honey
• Mayonnaise
• Ketchup
• Yellow mustard
• Sweet pickle relish
• 1 can (15 oz) black beans
• 8 small flour tortillas
• 4 hoagie rolls
• Hot giardiniera (optional)

Dairy & Refrigerated

• 4 tablespoons unsalted butter
• 4 slices American cheese
• 1/2 cup cotija cheese, crumbled
• 1/2 cup sour cream

Bakery

• 4 brioche burger buns

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That's your whole week. Five dinners, one grocery run, and the grill doing most of the heavy lifting. Done.