No Grill? No Problem! 5 Tasty Cookout Recipes You Can Make in Your Oven

Summer is in full swing, and grilling is a great way to stick to your healthy diet while entertaining. But what do you do when you don’t have a grill handy? You don’t have to worry because some excellent recipes can be easily done in the oven. This way, you maintain a healthy weight while treating your friends and loved ones to delicious cookout recipes. 

5 Cookout Recipes That Work in the Oven

1. Stuffed Baked Potatoes

Servings: 4

Ingredients

4 medium russet potatoes

2 cups shredded, cooked chicken breast

½ cup low-sodium chicken broth

1 ½ tablespoons butter

½ teaspoon salt

¼ teaspoon ground pepper

⅓ cup shredded Cheddar cheese

¼ cup sour cream

¼ cup barbeque sauce

¼ cup chopped scallions

Method:

1. Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until soft. Alternatively, bake potatoes at 425 degrees F until tender, about 45 minutes. Transfer to a clean cutting board and let cool slightly.
2. Preheat oven to 425 degrees F.
3. Heat chicken and broth in a small saucepan over medium heat until hot. Keep warm.
4. Holding each potato with a kitchen towel, make a lengthwise cut to open the potato, but don’t cut all the way through. Pinch the ends to expose the flesh. Divide butter, salt, and pepper among the potatoes, scraping with a fork to incorporate the butter.
5. Top the potatoes with the chicken mixture and sprinkle with Cheddar. Place on a rimmed baking sheet.
6. Bake until the cheese is melted. Serve the potatoes topped with sour cream, barbecue sauce, and scallions.

2. BBQ Chicken Pizza

Servings: 4 slices

Ingredients

12 ounces prepared whole-wheat pizza dough

3 tablespoons mayonnaise

1 teaspoon white-wine vinegar

1 teaspoon sugar

1 medium clove garlic, grated

½ teaspoon prepared horseradish

¼ teaspoon ground pepper

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¼ cup tomato sauce

6 ounces shredded cooked chicken breast

½ cup sliced red onion

⅓ cup shredded part-skim mozzarella cheese

¼ cup shredded Monterey Jack cheese

¼ cup thinly sliced scallions

Method:

1. Place a large cast-iron skillet in the oven; preheat to 500 degrees F.
2. Form dough into a tight ball; place on a lightly floured work surface and cover with a clean towel. Let it come to room temperature.
3. Whisk mayonnaise, vinegar, sugar, garlic, horseradish, and pepper in a small bowl.
4. Roll the dough into a 14-inch circle. Carefully fit into the hot pan, pressing a little up the sides. Bake until slightly crispy.
5. Spread tomato sauce over the crust and sprinkle with chicken, onion, mozzarella, and Monterey Jack. Bake until the cheese is melted and bubbling and the crust is crispy on the bottom.
6. Let the pizza cool for 3 minutes. Drizzle the reserved BBQ sauce on top and sprinkle with scallions. Cut into 4 slices and serve immediately.

3. Roasted Root Vegetables

Servings: 8

Ingredients

1 pound turnips, peeled and cut into 1-inch pieces

1 pound carrots, cut into 1-inch pieces

2 tablespoons extra-virgin olive oil, divided

¾ teaspoon salt, divided

½ teaspoon ground pepper, divided

1 pound beets, peeled and cut into 1-inch pieces

½ cup tomato puree

¼ cup honey

¼ cup cider vinegar

2 tablespoons minced chipotle peppers in adobo sauce

1 teaspoon Worcestershire sauce

¼ cup chopped fresh cilantro

Method:

1. Preheat oven to 425 degrees F.
2. Toss turnips and carrots in a large bowl with 1 ½ tablespoons oil and ¼ teaspoon each salt and pepper. Spread onto two-thirds of a large-rimmed baking sheet. Toss beets with the remaining ½ tablespoon oil and ¼ teaspoon each salt and pepper. Spread on the empty side of the pan. Roast, stirring once, until tender.
3. Whisk tomato puree, honey, vinegar, chipotles, Worcestershire, and the remaining ¼ teaspoon salt in a saucepan. Heat over low heat, whisking occasionally, until hot. Remove from heat; cover to keep warm.
4. Arrange the vegetables on a serving platter. Drizzle with ⅓ cup of the sauce and top with cilantro.

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4. BBQ Pork Chops

Servings: 4

Ingredients

1 ½ -1 ¾ pounds bone-in, 3/4-inch-thick pork rib chops, trimmed of fat

¼ teaspoon salt

¼ teaspoon freshly ground pepper

3 teaspoons canola oil, divided

1 medium onion, diced

1 clove garlic, minced

⅓ cup orange juice

1/2 cup barbecue sauce

Method:

1. Preheat oven to 400 degrees F.
2. Sprinkle pork chops with salt and pepper. Heat 2 teaspoons of oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown on each side. Transfer to a plate.
3. Add the remaining 1 teaspoon of oil to the pan. Add onion and cook, stirring, until softened. Stir in garlic and cook, stirring, until fragrant. Add orange juice and cook until most of the liquid has evaporated. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.
4. Transfer the pan to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145 degrees F. Serve the sauce over the pork chops.

5. BBQ Cauliflower Bites

Servings: 9

Ingredients

1 ¼ cups water

¾ cup whole-wheat flour

1 tablespoon granulated garlic

1 tablespoon granulated onion

¼ teaspoon salt

⅛ teaspoon ground pepper

2 cups panko breadcrumbs

1 large head cauliflower, cut into bite-size florets (5-6 cups)

1 ½ cups barbecue sauce

Chopped fresh parsley for garnish

Method:

1. Preheat oven to 450°F. Line a large-rimmed baking sheet with parchment paper.
2. Whisk water, flour, granulated garlic, granulated onion, salt, and pepper in a large bowl. Place panko in another bowl. Add cauliflower to the batter and toss to coat. Remove the florets, one by one, and tap off excess batter. Roll in the breadcrumbs and place on the prepared pan.
3. Bake for 15 minutes. Flip the cauliflower; bake until brown and crispy.
4. Toss the cauliflower with barbecue sauce in a large bowl, then return it to the pan. Bake until crispy. Garnish with parsley, if desired.