Fire up the grill with Labor Day BBQ dishes packed with smoky flavor, juicy meats, easy cookout sides, and crowd-pleasing recipes for your holiday menu!

Labor Day weekend calls for food that smells smoky before it even reaches the table, sauces that leave a glossy little streak on your fingers, and side dishes people quietly return to before anyone announces seconds!

These Labor Day BBQ dishes give you an entire cookout menu, where every recipe is approachable, full of flavor, and designed so you can spend less time fussing beside a hot grill and more time enjoying your final big cookout of summer.

---

Labor Day BBQ Dishes

1. Sticky Honey BBQ Chicken Thighs

These chicken thighs come off the grill juicy inside, lightly charred around their edges, and covered in a sticky sauce that lands somewhere between smoky, tangy, sweet, and pleasantly garlicky.

Boneless thighs are especially forgiving because their higher fat content keeps them moist even if you become distracted by guests, drinks, or someone asking where you keep extra napkins for a third time!

The important trick is waiting until chicken is nearly cooked before brushing on barbecue sauce.

Don’t skip this step, and don’t add sauce at the beginning, because honey and brown sugar can burn long before chicken reaches a safe temperature.

Servings: 6

Ingredients

• 2½ pounds boneless, skinless chicken thighs, about 10 to 12 thighs
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons smoked paprika
• 1½ teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper, optional

For sauce:

• ¾ cup barbecue sauce
• 3 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated

How to Make It

Place chicken thighs in a large bowl and add olive oil, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne, then use clean hands or tongs to turn every piece until seasoning reaches all those folds and uneven edges where flavor likes to hide.

Cover and refrigerate for at least 30 minutes or up to 8 hours, but let chicken sit at room temperature for about 20 minutes before grilling so very cold meat does not hit a blazing grate and cook unevenly.

While chicken rests, stir barbecue sauce, honey, vinegar, Worcestershire sauce, Dijon mustard, and grated garlic in a small bowl until smooth and glossy, then divide it between two bowls.

One bowl will be used while grilling, and clean sauce from another bowl can be brought to your table. Keeping them separate prevents raw-chicken tongs or brushes from contaminating sauce you plan to serve.

Preheat a gas or charcoal grill to medium-high heat, aiming for 400°F to 425°F, then clean grates and oil them lightly using a folded paper towel held with long tongs.

Lift chicken from marinade, let any heavy drips fall away, and place thighs on hot grates with their smoother sides facing down.

You should hear an immediate lively sizzle! If flames leap around chicken, move those pieces to a cooler section rather than letting them sit in a flare-up and acquire a bitter, sooty flavor.

Close lid and grill for 5 to 6 minutes, then turn each thigh and cook for another 4 to 5 minutes.

Begin brushing chicken with sauce only when it is close to done, turning and brushing two or three times during its final 3 to 4 minutes so sauce becomes tacky and caramelized without scorching.

Let thighs rest for 5 minutes before serving so their juices settle back into meat instead of running across your platter.

Serving Suggestions

Pile chicken onto a large platter and scatter thinly sliced green onions over it, then serve extra clean barbecue sauce, lemon wedges, pickles, and soft rolls nearby.

It also tastes fantastic beside charred corn potato salad from this menu, crunchy coleslaw, watermelon wedges, or baked beans.

2. Bacon-Cheddar Burgers with Quick Onion Jam

A good cookout burger should have a browned, savory crust, a juicy middle, cheese that melts into every uneven corner, and enough sauce to make it necessary to lean slightly over your plate.

These bacon-cheddar burgers deliver all of that, while quick onion jam adds a sweet, tangy bite that tastes far more impressive than its simple ingredient list suggests.

Use ground beef with 20 percent fat if possible. Very lean beef may sound responsible, but it tends to make a dry burger, and Labor Day is not a day for chewing through regret between two buns!

Servings: 6

Ingredients

For onion jam:

• 6 thick-cut bacon slices, finely chopped
• 2 medium yellow onions, thinly sliced
• 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For burgers:

• 2 pounds ground beef, preferably 80 percent lean
• 1½ teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 6 slices sharp cheddar cheese
• 6 brioche or potato burger buns
• 2 tablespoons softened butter
• 6 lettuce leaves
• 1 large tomato, cut into 6 slices
• Dill pickle slices
• Mayonnaise, mustard, or barbecue sauce, as desired

How to Make It

Place chopped bacon in a skillet over medium heat and cook for 6 to 8 minutes, stirring occasionally, until fat has rendered and bacon pieces look browned around their edges but are not hard.

Transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of fat in skillet, then add sliced onions and lower heat to medium-low.

Cook onions for 12 to 15 minutes, stirring whenever their bottom layer begins to color, until they collapse into soft golden ribbons; if skillet becomes dry before onions soften, add one tablespoon of water and scrape up flavorful browned spots.

Stir in brown sugar, apple cider vinegar, Dijon mustard, salt, and pepper, then return bacon to skillet and cook for 2 to 3 minutes until mixture looks glossy and spoonable. Taste it while warm.

If it seems too sweet, add another small splash of vinegar; if it tastes sharper than you prefer, stir in one teaspoon of brown sugar. Set onion jam aside, knowing it will thicken as it cools.

Divide beef into six equal portions, roughly 5⅓ ounces each, and shape each one into a patty about ¾ inch thick and slightly wider than your buns. Handle meat gently rather than kneading or packing it tightly, since too much pressure creates a dense, springy burger.

Press a shallow indentation into each center with your thumb so patties stay flatter as they cook, then season both sides with salt, pepper, and garlic powder immediately before grilling.

Heat grill to 425°F to 450°F, clean and lightly oil grates, then place patties directly over heat and leave them untouched for 4 to 5 minutes.

Resist pressing them with a spatula, even though that dramatic hiss may feel productive, because it pushes flavorful juices into fire instead of keeping them in your dinner.

Turn patties once they release easily and have a dark brown crust, then cook for another 3 to 5 minutes, placing cheddar on top during final minute and closing lid so cheese softens quickly.

Because these are made from ground beef, cook their centers to 160°F, checking from burger’s side with an instant-read thermometer.

Spread softened butter over cut sides of buns and grill them for 30 to 60 seconds, watching closely because perfect golden toast can become charcoal during one short conversation.

Layer lettuce, tomato, burger, a generous spoonful of onion jam, and pickles inside each bun, then add whichever sauce makes you happy!

Serving Suggestions

Serve burgers with kettle chips, grilled vegetables, corn on the cob, or potato salad.

Put extra onion jam in a small bowl because guests will want it for burgers, chicken, and possibly direct spoon-to-mouth tasting when nobody is watching.

3. Garlic-Lemon Grilled Shrimp Skewers

These shrimp skewers are bright, buttery, smoky, and ready so quickly that they are ideal when you need another substantial dish without assigning yourself an hour beside a grill.

Lemon zest perfumes shrimp without making them watery, while garlic, paprika, and a final brush of herb butter turn each piece into a tender, savory bite.

Buy large or jumbo shrimp so they remain juicy over high heat. Small shrimp go from translucent to rubbery in what feels like half a blink, while larger shrimp give you a more manageable cooking window.

Servings: 6 as an appetizer or 4 as a main dish

Ingredients

• 2 pounds large shrimp, peeled and deveined, tails on or removed
• 3 tablespoons olive oil
• Zest of 1 large lemon
• 1 tablespoon fresh lemon juice
• 4 garlic cloves, finely grated or minced
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 2 tablespoons unsalted butter, melted
• 2 tablespoons chopped fresh parsley
• 1 additional lemon, cut into wedges
• 8 metal skewers or soaked wooden skewers

How to Make It

Pat shrimp thoroughly dry with paper towels, since moisture sitting on their surfaces encourages steaming rather than light charring, then place them in a bowl with olive oil, lemon zest, lemon juice, half of garlic, smoked paprika, salt, pepper, and red pepper flakes.

Toss until shrimp look evenly coated and refrigerate for only 15 minutes. Don’t leave shrimp in lemon juice for much longer, because acid gradually alters their tender texture before cooking even begins.

Thread shrimp onto skewers through both thick upper portion and narrow tail end, curving each shrimp into a loose letter C so it stays secure when turned.

Leave a tiny amount of room between pieces, but do not spread them far apart, since close spacing helps shrimp remain moist.

If you use wooden skewers, soak them in water for at least 30 minutes beforehand and wrap any exposed ends in foil if your grill runs especially hot.

Preheat grill to 425°F to 450°F, brush grates clean, and oil them lightly. Place skewers over direct heat and cook for about 2 minutes on first side, watching as shrimp change from translucent gray to opaque pink along their lower edges, then turn and cook for another 2 minutes.

Very large shrimp may require one additional minute per side, but remove them as soon as their centers become opaque and they curl into relaxed C shapes. A tightly curled O shape usually means shrimp have gone a little too far.

Combine melted butter, remaining garlic, and parsley, then brush mixture over hot shrimp as soon as skewers leave grill. That final brush allows fresh garlic to smell warm and fragrant without sitting over direct heat long enough to become bitter.

Finish with lemon wedges and a pinch of flaky salt if you have it.

Serving Suggestions

Arrange skewers on a platter with lemon wedges, grilled bread, and a small bowl of garlic butter for dipping.

You can also slide shrimp over rice, tuck them into warm tortillas with cabbage and avocado, or serve them beside burgers and chicken as a lighter option.

4. Charred Corn and Bacon Potato Salad

This is not a quiet, pale potato salad that disappears beside more exciting food. It has creamy dressing, smoky corn, crisp bacon, fresh herbs, and a gentle mustard tang that cuts through richer grilled meats.

Yukon Gold potatoes hold their shape while keeping a naturally buttery center, making them a very reliable choice for a salad that may sit on a buffet for a little while.

Servings: 8

Ingredients

• 2½ pounds Yukon Gold potatoes, cut into 1-inch pieces
• 1 tablespoon plus 1½ teaspoons kosher salt, divided
• 4 ears fresh corn, husks removed
• 1 red bell pepper, quartered and seeded
• 1 tablespoon olive oil
• 6 bacon slices, cooked until crisp and chopped
• ¾ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 3 green onions, thinly sliced
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh dill

How to Make It

Place potatoes in a large pot, cover them with cold water by about one inch, and stir in 1 tablespoon salt, then bring water to a boil over medium-high heat.

Starting with cold water allows potato centers and surfaces to cook at a similar pace, while salting water seasons them from within instead of asking dressing to do every bit of work later.

Once water boils, reduce heat to maintain a steady simmer and cook potatoes for 10 to 14 minutes, checking early by sliding a thin knife into one piece; it should enter easily, but potato should not split or collapse.

Drain potatoes well, spread them across a large tray, and let steam escape for 10 minutes. While they are still warm, drizzle 1 tablespoon apple cider vinegar over them and turn gently with a spatula.

Warm potatoes absorb that tartness beautifully, and this small step keeps salad lively after mayonnaise is added.

Meanwhile, heat grill to 425°F, rub corn and bell pepper lightly with olive oil, and grill corn for 8 to 10 minutes, turning every 2 minutes as scattered kernels turn golden brown and a few become dark at their tips.

Grill pepper for 6 to 8 minutes, turning once, until tender with charred patches. Let vegetables cool enough to handle, cut corn kernels from cobs, and dice pepper into small pieces.

Whisk mayonnaise, sour cream, Dijon mustard, remaining tablespoon of apple cider vinegar, honey, garlic powder, remaining 1½ teaspoons salt, and black pepper in a large bowl.

Taste before combining everything, because brands of mayonnaise and mustard vary; add a splash of vinegar if dressing feels heavy or another teaspoon of honey if mustard tastes too sharp.

Add cooled potatoes, corn, pepper, bacon, green onions, parsley, and dill, then fold gently with a wide spoon until dressing lightly coats every piece without turning potatoes into mash. Refrigerate for at least 30 minutes so flavors settle, then taste again before serving.

Cold food often needs a little extra seasoning, so add another pinch of salt, black pepper, or vinegar if flavors seem muted.

Serving Suggestions

Serve this potato salad cold or cool rather than icy straight from refrigerator. It pairs especially well with sticky chicken, burgers, ribs, hot dogs, or grilled sausages.

For outdoor serving, place its bowl over a larger bowl filled with ice and return leftovers to refrigerator within two hours, or within one hour when outdoor temperature is above 90°F.

5. Brown Sugar Grilled Peaches with Honey Mascarpone

A proper barbecue dessert should feel festive without sending you back inside to wrestle with layers of cake and a frosting bag.

Grilled peaches become warm and jammy around their cut edges, while brown sugar caramelizes into a delicate glaze and mascarpone melts slightly when spooned on top.

Honey, vanilla, and toasted pecans bring creamy sweetness and crunch, yet ripe peach flavor still leads every bite.

Choose peaches that smell fragrant and yield just a little when pressed near their stems. Very soft peaches can stick and collapse on grates, while rock-hard fruit may stay firm and tart even after grilling.

Servings: 6

Ingredients

• 6 ripe but firm peaches
• 2 tablespoons melted unsalted butter
• 2 tablespoons light brown sugar
• ½ teaspoon ground cinnamon
• Small pinch of salt
• 8 ounces mascarpone cheese, softened
• 3 tablespoons honey, divided
• 1 teaspoon vanilla extract
• ⅓ cup chopped toasted pecans
• Fresh mint leaves, optional

How to Make It

Cut peaches in half along their natural seams, twist halves apart, and remove pits with a small spoon.

If a peach refuses to release its pit, cut around it carefully rather than squeezing fruit into submission, then place halves on a tray with cut sides facing up.

Mix melted butter, brown sugar, cinnamon, and salt, then brush a thin layer over cut sides of peaches. Avoid letting a puddle of sugary butter collect in each hollow because excess can drip onto flames and burn.

Stir mascarpone with 2 tablespoons honey and vanilla just until creamy, taking care not to beat it aggressively or make it loose, then refrigerate while peaches cook.

Heat a clean grill to medium, about 375°F to 400°F, and lightly oil grates. Place peaches cut sides down and grill with lid closed for 3 to 4 minutes without repeatedly lifting or nudging them.

Once clear grill marks appear and fruit releases without resistance, turn peaches with a thin spatula and cook rounded sides for another 2 to 3 minutes. You want warm, tender fruit that still holds its shape, not peach sauce escaping through your grill.

Transfer peaches to a platter and let them stand for 3 minutes, then fill each center with a spoonful of honey mascarpone.

Drizzle with remaining tablespoon of honey, scatter toasted pecans over top, and add mint if you want a little fresh color. Serve while peaches remain warm enough to soften mascarpone at its edges.

Serving Suggestions

Serve two peach halves per person, either alone or with shortbread cookies for crumbling over top.

Vanilla ice cream can replace mascarpone, and almonds, granola, or crushed gingersnaps can replace pecans if needed.

With sticky chicken, juicy bacon-cheddar burgers, garlicky shrimp, smoky potato salad, and warm peaches waiting at your table, these Labor Day BBQ dishes cover every craving without making one person cook all afternoon!

Hungry for more feel-good meals? Explore these 21 Anti-Inflammatory Breakfast Recipes for a nourishing start and 10 Anti-Inflammatory Dinner Recipes for delicious evenings that make healthy eating easy!