6 Great Smokeless Indoor Grill Recipes for Fall

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12 minutes
October 29, 2019
Andi Gleeson

There is nothing I love more than hosting a cookout, and with these smokeless indoor grill recipes, I can enjoy my favorite recipes year-round.

Everyone loves barbecues, and typically people host them winter and summer alike. I know I have people over year-round for cookouts. However, what can you do during a torrential downpour or a snowstorm?

Easy-peasy, you get yourself an indoor grill. And armed with an apron, a spatula, and some smokeless indoor grill recipes you can host a cookout, rain or shine.

Smokeless Indoor Grills 101

As the name implies, these grills have a design specifically intended for smokeless indoor use. Wow! But you might be asking yourself, do they work?

And the answer is a resounding yes.

How do smokeless indoor grills work?

There are two styles of indoor grills, and each one provides smokeless cooking using slightly different methods.

  • Firstly, there is the open-grill style. The heat source for these grills concentrates the heat on the cooking surface. For that reason, the drip pan, located below, remains cool and fat drizzles don’t simmer and smoke.
  • Secondly, there is the contact-grill style. These grills have a hinged lid, and the heat sources are located in the base and top. However, these grills are angled with a drip pan outside the cooking surface. And for that reason, fat drizzles don’t simmer or smoke.

However, the good news is no matter what smokeless indoor recipes you use, both types of grills result in a great finished product.

Smokeless indoor grills pros and cons

As with any kitchen appliance, there are a variety of positive and negative aspects regarding smokeless indoor grills.

Pros

  •  Firstly, you can stay inside. Rain or shine, hot or cold, hosting a cookout is always an option if you have an indoor grill.
  • Secondly, temperature control is as simple as turning a dial or adjusting your burner heat.
  • Thirdly, clean-up is easy. For example, you don’t get soot all over on your hands from setting out the charcoal briquets. Additionally, there are no ashes to scoop up after you finish cooking.
  • Fourthly, you have multiple options with indoor grills. For example, the contact-style grills are ideal for making sandwiches like the French Croque Monsieur or Italian panini.
  • Lastly, all your favorite cookout meals are easily converted to smokeless indoor grill recipes. For example, all the recipes we selected are suitable as written for indoor and outdoor grilling.

Cons

  • Firstly, you miss out on authentic smoke flavor. Sure you can always add some liquid smoke, but it’s not the same as getting the flavor from real smoke from burning embers.
  • Secondly, heat distribution is different when using an electric source. For example, you get far less radiant heat from a smokeless indoor grill than an outdoor grill. The heat from coals or firewood helps cook food quickly and evenly, something that is lacking a bit with indoor grills.
  • Thirdly, you do have some size limitations using a smokeless indoor grill. For instance, it is not practical to grill a whole chicken on an indoor grill. Likewise, a rack of baby back ribs or a large rib roast won’t work either due to a lack of proper ambient heat. You are better off using a traditional over or rotisserie oven for cooking large items like those indoors.
  • Lastly, cooking over an open fire is fun. We have to face facts here. There is nothing like the comradery of hovering over an open fire, be it charcoal or wood. There is something primal that you cannot reproduce using an indoor grill.

However, all points considered, we love the ability to prepare our recipes year-round. And with that idea in mind, it’s time to share a few of our favorite smokeless indoor grill recipes.

Smokeless Indoor Grill Recipes

Here are our favorite recipes to use on your indoor grill!

1. Grilled Blackened Salmon with Creamy Cucumber Dill Sauce

Our first smokeless indoor grill recipes selection comes to us courtesy of Momma Harris’ Kitchen. If you like salmon, you will love this recipe. And the creamy cucumber dill sauce provides the perfect balance to this spicy treat.

What you need for the grilled blackened salmon

  • 1 pound salmon fillets
  • 3 tablespoons butter, melted
  • 1 tablespoon lemon pepper
  • 1 teaspoon seasoned salt
  • 1-1/2 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 3/4 teaspoon onion salt
  • 1/2 teaspoon dry basil
  • 1/4 teaspoon dry oregano
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ancho chili powder
  • olive oil cooking spray
  • lemon wedges
  • several sprigs of fresh dill

What you need for the creamy cucumber dill sauce

  • 1/2 medium cucumber, seeds removed and finely diced
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 teaspoons dry dill
  • 1 teaspoon garlic, minced
  • juice of 1/2 lemon
  • salt and pepper

How you make it

  1. Firstly, brush the melted butter over the salmon fillets and lightly season them with lemon pepper and seasoned salt to taste. Next, using a medium-sized bowl, combine the next 10 ingredients (all the spices and herbs). Then, rub the seasoning liberally onto the skinless side of the salmon and lightly on the bottom where the skin is located. Refrigerate for about an hour.
  2. Secondly, while the salmon chills, combine the cucumber, sour cream, mayonnaise, dry dill, minced garlic, lemon juice, salt, and pepper in a small bowl. Then, chill the creamy cucumber dill sauce in the refrigerator until ready to serve.
  3. Thirdly, preheat your smokeless indoor grill and spray with a light coating of olive oil. Next, place the salmon on the grill, skin side down, for about five to eight minutes. Then, flip and cook for about the same amount of time until the internal temperature reaches 145 degrees Fahrenheit.
  4. Lastly, remove from the grill and serve immediately with the creamy cucumber dill sauce, a sprig of dill, and a lemon wedge.

Notes

  • You can feel free to substitute lime wedges for the lemons called for in the salmon recipe. Likewise, you may replace the juice of one lime for the lemon juice in the creamy cucumber dill sauce.
  • An immersion blender is the best way to combine the ingredients for the creamy cucumber dill sauce in step two, above. However, if you don’t have one, you can mix by hand. Just be sure to dice the cucumber finely.

2. Grilled Teriyaki Steak

Our next smokeless indoor grill recipes selection comes to us courtesy of the good people at Delish. You will love making this classic grilled entree year-round with no concern regarding inclement weather.

What you need

  • 1 pound skirt steak
  • 1/2 cup teriyaki sauce
  • 2 cloves garlic, minced
  • 2 tablespoon fresh ginger, minced
  • 1/4 cups scallions, sliced
  • Juice of 1 lime
  • extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 teaspoon sesame seeds, for garnish

How you make it

  1. Firstly, cut the flank steak crosswise into three equal-sized portions. Next, using a large bowl, whisk together the teriyaki sauce, garlic, ginger, sliced scallions, and lime.
  2. Secondly, toss the steak in the marinade until it is fully coated. Then, cover the bowl with plastic cling wrap and refrigerate for at least 30 minutes.
  3. Thirdly, once the meat marinates preheat your smokeless indoor grill and coat the surface using the extra-virgin olive oil.
  4. Fourthly, once the grill is hot, remove the flank steak from the marinade and place it on on the grill. Next, season everything with salt and pepper to taste and grill for about three minutes per side for medium-rare. (Well-done requires five to six minutes of cooking time per side.)
  5. Lastly, remove the steak from the grill and transfer it to a cutting board. Then, cover it with foil and let it cool for about three to five minutes. Next, slice the steak across the grain into thin strips, garnish with sesame seeds, and serve.

Notes

  • You can feel free to substitute another cut of meat, such as sirloin for the flank steak if you prefer. However, since the teriyaki sauce serves as a tenderizer, there is no need to splurge for more expensive cuts such as ribeye.
  • Also, if you don’t have any fresh ginger, you can substitute one teaspoon of ground ginger for the two tablespoons of fresh ginger called for in the recipe.
  • Lastly, cooking time will vary depending on the steak’s thickness.

3. Honey Lime Grilled Chicken

Our next smokeless indoor grill recipes selection comes to us courtesy of Everyday Good Thinking, the official blog of Hamilton Beach. Friends and family are guaranteed to love this flavor-packed recipe year-round.

What you need

  • 5 pounds of chicken legs and thighs
  • chopped cilantro, for garnish

What you need for the brine

  • 12 cups water
  • 1/2 cup salt
  • 1/4 cup sugar

What you need for the glaze

  • 1-1/2 cups honey
  • 1/2 cup lime juice (about
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon dried crushed red pepper
  • 1/2 teaspoon salt

How you make it

  1. Firstly, place the chicken into several gallon-size resealable plastic bags. Then, using a large bowl combine the water, salt, and sugar to make the brine. Stir the brine mixture thoroughly until the salt and sugar fully dissolve.
  2. Secondly, pour the brine over the chicken and remove the air from the bags before sealing them, making sure the chicken is fully submerged. Then, refrigerate for at least two hours.
  3. Thirdly, preheat your indoor smokeless grill. Meanwhile, combine the glaze ingredients in a medium-sized bowl and set aside half for serving with the grilled chicken.
  4. Fourthly, grill the chicken, skin-side down, for about 10 minutes. Then, turn the chicken and grill for an additional 10 minutes. Next, liberally brush the top side of the chicken with the glaze and grill, skin-side down, for five minutes.
  5. Lastly, turn the chicken and brush with the glaze and cook about five more minutes until the internal temperature reaches 165 degrees Fahrenheit. Remove from the grill and serve with the reserved sauce and garnish with cilantro.

Notes

  • We recommend refrigerating the chicken and brine mixture overnight.
  • If you don’t have fresh ginger, you can use 1/2 teaspoon of dried ginger as a substitute.

4. Grilled Garlic Parmesan Corn on the Cob

Our fourth smokeless indoor grill recipes selection comes to us courtesy of Today’s Creative Ideas. You are in for a real treat with this recipe, particularly if you haven’t ever tried grilled corn.

What you need

  • 4 ears of sweet corn, husked
  • 1/4 cup parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 olive oil
  • salt and pepper to taste
  • chives (optional)

How you make it

  1. Firstly, preheat your smokeless indoor grill. Then, mix the olive oil, parmesan cheese, garlic, salt, and pepper using a small bowl.
  2. Secondly, place each ear of corn on a piece of foil and top with the olive oil mixture. Next, close up the aluminum foil and place the corn on the grill.
  3. Lastly, cook for about 35 to 40 minutes, occasionally turning, until the corn is cooked. Them remove from the grill, remove the foil, and serve with chives if desired.

5. Grilled Watermelon with Avocado, Cucumber and Jalapeño Salsa

Our fifth smokeless indoor grill recipes selection comes to us courtesy of Serious Eats. Amaze your family and friends with this unique grilled watermelon recipe.

What you need

  • 1/4 cup honey
  • juice from 4 to 6 limes
  • 2 teaspoons of cayenne pepper
  • 1 teaspoon salt
  • 1 medium watermelon, cut into 1-inch thick pieces
  • 1/2 cup mint chiffonade

How you make it

  1. Firstly, whisk together the honey, lime juice, cayenne pepper, and salt using a small bowl.
  2. Secondly, preheat your smokeless indoor grill. One heated, brush each side of the watermelon with the spicy honey and lime mixture. Then, place the watermelon on the grill and cook for about two minutes per side until grill marks have developed.
  3. Lastly, remove the watermelon from the grill, garnish with the mint chiffonade, and serve.

Notes

  • Chunky guacamole is a perfect pairing for this recipe if avocadoes are in season.
  • Chiffonade is a slicing technique in which green leafy vegetables and herbs are cut into long, thin strips. Additionally, here’s a short video demonstrating the method using basil for those unfamiliar with the process.

6. Grilled peach Nutella sundaes

Our final smokeless indoor grill recipes selection comes to us courtesy of She Knows. You will find yourself sweetly surprised by this delicious grilled dessert recipe.

What you need

  • 2 peaches
  • 2 teaspoons honey
  • 4 tablespoons Nutella
  • 4 scoops vanilla ice cream
  • 1/4 cup chopped pecans
  • Whipped topping
  • 4 maraschino cherries

How you make it

  1. Firstly, preheat your smokeless indoor grill. Next, halve and pit the peaches and liberally brush each cut side with about 1/2 a teaspoon of honey.
  2. Secondly, place the peaches on the grill cut side down. Cook for about five to eight minutes until the peaches have grill marks. Then, flip them over to the other side and cook for two to three more minutes.
  3. Thirdly, remove from the heat and let them cool for two to three minutes. Then, fill the hollow point with about one tablespoon of Nutella.
  4. Lastly, add a scoop of vanilla ice cream, a dollop of whipped topping, about a tablespoon of pecans, and at least one maraschino cherry.

Notes

Firstly, feel free to substitute nectarines for peaches if you prefer.

Secondly, the original recipe listed the whipped topping and maraschino cherries as optional items. However, we decided to axe that idea. In this case, it’s just gilding the lily.

What We Learned Today

We hope you enjoyed our smokeless indoor grill recipes. And, we suspect that your home will become a year-round cookout favorite once your family and friends try them all.

We would love to hear from you now. Using the comments section below, tell us about your favorite smokeless indoor grill recipes. Also, share with us any tips and tricks you know regarding using indoor grills.

And until we meet again, bon appetit.

Andi Gleeson

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