15 Ridiculously Tasty BBQ Sides That Steal the Show

The sides are what make a BBQ worth attending. Anyone can throw meat on a grill – it’s the corn, the slaw, the beans, the mac and cheese that people actually talk about on the way home. These 15 BBQ side dishes are the ones worth making: some are quick assembly, some need a bit more time, all of them are better than a bag of chips and a store-bought dip.

There’s enough variety here to build a full spread or just pick one or two to bring alongside whatever’s coming off the grill. The smoky bacon beans and the mac and cheese are the two I make most often – both reheat well, which means you can make them the day before and not spend the whole party in the kitchen.

If you’re building a full cookout spread, the classic beef burgers and the 5-ingredient BBQ sauces are the natural companions to this list.

Smoky Bacon Beans

These are the beans I make every single time I’m doing a cookout. I started making them from scratch after realising the canned version just doesn’t compare once you’ve had the real thing – the smoked paprika and bacon grease do something to the sauce that you genuinely can’t replicate from a tin.

Ingredients

• 4 cups cooked white beans (canned or pre-cooked)
• 6 slices of bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup barbecue sauce
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Cook the Bacon: In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving some grease in the pan.
2. Sauté the Vegetables: In the same skillet, add the diced onion and cook until translucent. Stir in the minced garlic and cook for an additional minute.
3. Combine Ingredients: In a large pot, combine the cooked beans, barbecue sauce, brown sugar, smoked paprika, and the sautéed onion and garlic mixture. Add the crispy bacon and stir well.
4. Simmer: Bring the mixture to a gentle simmer and cook for about 20-30 minutes, stirring occasionally. This helps the flavors meld together.
5. Serve: Once done, season with salt and pepper to taste. Garnish with fresh parsley if desired, and serve warm alongside your BBQ feast!

For even deeper flavor, use the bacon grease to sauté the onions and toast the spices briefly before adding the beans. It brings out the smokiness and gives the dish a slow-cooked taste in less time.

Timings & Servings

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Serves: 6 (as a side)

Estimated Nutrition (Per Serving) (Based on 6 servings with canned beans and standard BBQ sauce)

• Calories: ~290 kcal
• Protein: 13g
• Carbs: 32g
• Fat: 12g
• Saturated Fat: 4g
• Sugar: 14g
• Fiber: 7g
• Sodium: ~620mg

Nutrition will vary based on your choice of beans, bacon, and BBQ sauce — use low-sodium beans and sauce if you’re watching salt.

Zesty Corn on the Cob

Plain buttered corn is fine. Corn with lime, chili and a little salt is significantly better. This version takes an extra two minutes and transforms the most basic BBQ side into something people specifically ask you to bring again. The zesty coating goes on after grilling so the char comes through underneath it.

Ingredients

• 4 ears of fresh corn, husked
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt to taste
• 1/4 cup crumbled feta cheese (optional)
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat the grill to medium-high heat.
2. Husk the corn and soak the ears in water for about 10 minutes. This helps prevent burning on the grill.
3. In a small bowl, mix together mayonnaise, lime juice, chili powder, garlic powder, and salt.
4. Once the grill is hot, place the corn directly on the grates. Grill for about 10-12 minutes, turning occasionally, until the corn is tender and has grill marks.
5. Remove the corn from the grill and brush the mayo mixture over each ear while still warm.
6. If using, sprinkle crumbled feta cheese on top and garnish with fresh cilantro.
7. Serve warm and enjoy!

If you want extra flavor, add more spices to the mayo mixture!

Servings:4

Prep Time: 10 minutes

Cook Time: 12 minutes

Nutritional Information: Per serving: 180 calories, 12g fat, 15g carbohydrates, 4g protein.

Herbed Potato Salad

Not the mayonnaise-heavy version – this one uses fresh herbs, a light dressing and properly cooked potatoes that hold their shape. It’s the potato salad for people who think they don’t like potato salad. Make it at least an hour ahead so the potatoes can absorb the dressing properly, and it travels well to a cookout without becoming a soggy mess.

Ingredients

• 2 pounds baby potatoes, halved
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Boil the Potatoes: Place the halved potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool.
2. Prepare the Dressing: In a bowl, mix together sour cream, mayonnaise, Dijon mustard, lemon juice, dill, and parsley. Season with salt and pepper.
3. Combine Ingredients: In a large bowl, combine the cooled potatoes with the dressing. Toss gently to coat the potatoes evenly.
4. Chill: Cover the bowl and refrigerate for at least 1 hour before serving to let the flavors meld together.
5. Serve: Give the salad a gentle toss before serving and enjoy!

This salad can be made a day in advance for added convenience. It serves about 6-8 people and is perfect for summer BBQs.

Each serving contains approximately 220 calories.

Creamy Coleslaw with a Twist

The twist is apple cider vinegar in the dressing, which cuts through the creaminess and stops the slaw from being heavy. It’s the detail that separates good coleslaw from great coleslaw, and once you know it you’ll add it to every version. This one works alongside burgers, pulled pork, fried chicken or anything else that needs something cool and sharp alongside it.

Ingredients

• 4 cups green cabbage, shredded
• 1 cup red cabbage, shredded
• 1 cup carrots, shredded
• 1/2 cup green onions, sliced
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the green and red cabbage, carrots, and green onions.
2. In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, and Dijon mustard.
3. Pour the dressing over the cabbage mixture and stir until well combined.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

For added crunch, consider mixing in some chopped bell peppers or radishes. This recipe serves 6-8 people and can easily be doubled for larger gatherings. It takes about 15 minutes to prepare, plus chilling time.

Each serving has approximately 150 calories, making it a moderate choice for a BBQ side.

Sweet and Spicy Roasted Chickpeas

The vegetarian side that meat-eaters also eat. Roasted until properly crispy with honey, smoked paprika and a little cayenne, these chickpeas are satisfying enough to be a main event for anyone not eating the grill items. They’re also the easiest thing on this list – 25 minutes in the oven with minimal prep.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon honey or maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon sea salt

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pat the chickpeas dry with a paper towel to remove excess moisture. This helps achieve maximum crispiness.
3. In a bowl, mix chickpeas with olive oil, smoked paprika, cayenne pepper, honey or maple syrup, garlic powder, and sea salt. Toss until evenly coated.
4. Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
5. Bake for 20-30 minutes, stirring halfway through, until they are golden brown and crispy. Keep an eye on them to ensure they don’t burn.
6. Once done, let them cool slightly before serving. Enjoy them warm or at room temperature!

Adjust the spice level by using more or less cayenne. Serve immediately for the best texture, but they can be stored in an airtight container for up to 3 days.

Servings: About 4 servings
Timing: Prep time: 10 minutes, Cook time: 30 minutes
Nutritional Information: Approximately 150 calories per serving, 5g protein, 6g fiber.

Garlic Parmesan Grilled Vegetables

Vegetables on the grill are often an afterthought. This version treats them as a proper side – zucchini, peppers, red onion and asparagus brushed with garlic butter and finished with parmesan. The char from the grill and the salty parmesan is a combination that makes people reach for more vegetables than they expected to eat at a BBQ.

Ingredients

• 2 cups bell peppers (red, yellow, green), sliced
• 1 cup zucchini, sliced
• 1 cup red onion, sliced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning

Instructions

1. Preheat the grill to medium-high heat.
2. In a large bowl, combine the sliced bell peppers, zucchini, and red onion.
3. In a separate small bowl, whisk together olive oil, minced garlic, salt, pepper, and Italian seasoning. Pour this mixture over the veggies and toss until well coated.
4. Place the vegetables in a grill basket or on skewers. Grill for about 10-15 minutes, turning occasionally, until they are tender and have nice grill marks.
5. Sprinkle grated Parmesan cheese over the veggies during the last few minutes of grilling, allowing it to melt slightly.
6. Remove from the grill and serve warm.

For extra flavor, try adding a splash of balsamic vinegar before serving. This recipe serves 4 and takes about 30 minutes total, including prep time.

Nutritional information per serving is approximately 150 calories, 10g fat, 12g carbohydrates, and 3g protein.

Tangy Pickle Chips

Fried pickles are a Southern BBQ staple that most people outside the South haven’t tried yet. The batter goes crispy around the tangy pickle inside and the combination is genuinely addictive. These are a starter, a snack, a side – they disappear quickly and people always want to know what they are. Serve with ranch or a spicy mayo for dipping.

Ingredients

• 4 cups sliced pickles
• 1 cup all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 cup buttermilk
• Vegetable oil for frying

Instructions

1. Prepare the Pickles: Drain the pickle slices and pat them dry with paper towels. This helps achieve a crispy texture when frying.
2. Make the Coating: In one bowl, mix flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. In another bowl, pour the buttermilk.
3. Coat the Pickles: Dip each pickle slice into the buttermilk, then coat it with the flour mixture, ensuring it’s well covered.
4. Fry the Pickles: Heat vegetable oil in a deep skillet over medium heat. Fry the coated pickle chips in batches for about 2-3 minutes on each side, or until golden brown. Drain on paper towels.
5. Serve: Enjoy the tangy pickle chips warm with your favorite dip or sauce!

For extra flavor, add some dill or chili powder to the flour mixture.

Servings: Approximately 4 servings.

Timing: Prep time is around 15 minutes, with cooking taking about 10 minutes.

Nutritional Information: Each serving contains approximately 250 calories, 12g fat, 32g carbohydrates, and 5g protein.

Savory Mac and Cheese

Mac and cheese at a BBQ is not a compromise – it’s the side that children and adults compete over equally. This version is baked with a breadcrumb top so you get the creamy interior and the crispy crust in the same spoonful. It can be assembled the day before and baked when you need it, which makes it one of the most practical things on this list for a big cookout.

Ingredients

• 8 ounces elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• 1 cup breadcrumbs
• 2 tablespoons olive oil

Instructions

1. Cook the Pasta: Boil the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Make the Cheese Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk and cook until the mixture thickens. Add the cheddar and mozzarella, stirring until melted and smooth. Season with garlic powder, onion powder, salt, and pepper.
3. Combine: Mix the cooked macaroni into the cheese sauce until well coated.
4. Prepare Topping: In a small bowl, combine breadcrumbs and olive oil. Mix until the breadcrumbs are coated.
5. Assemble and Bake: Pour the mac and cheese into a greased baking dish. Sprinkle the breadcrumb mixture on top. Bake at 350°F (175°C) for about 20-25 minutes, or until the top is golden brown.

You can add cooked bacon or jalapeños for extra flavor. This recipe serves about 4-6 people and takes around 40 minutes from start to finish.

Nutritional info per serving: approximately 450 calories, 20g protein, 25g fat, and 40g carbohydrates.

For a full party table beyond the sides, the party dips roundup has everything from pimento cheese to buffalo chicken dip – all of which work well at a cookout alongside these sides.

Classic Cucumber Salad

The cool, sharp side that cuts through everything rich and smoky on the rest of the table. Cucumber, red onion and dill in a light vinegar dressing – ready in 10 minutes, improves as it sits in the fridge. This is the palate-cleanser you need between the mac and cheese and the bacon beans, and it’s the thing that makes the whole spread feel balanced rather than just heavy.

Ingredients

• 4 cups cucumbers, thinly sliced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/2 cup sour cream
• 1/4 cup white vinegar
• 2 tablespoons sugar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cucumbers, red onion, and dill.
2. In a separate bowl, whisk together the sour cream, vinegar, sugar, salt, and pepper until smooth.
3. Pour the dressing over the cucumber mixture and gently toss to combine.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
5. Serve chilled and enjoy alongside your favorite BBQ dishes!

For extra crunch, add some diced bell peppers or radishes.

Servings: 4-6

Timing: 10 minutes prep, 30 minutes chill

Nutritional Information: Approx. 150 calories per serving.

Roasted Garlic Bread

Proper garlic bread – roasted garlic (not garlic powder) mashed into butter with herbs and spread generously on a good loaf. The difference between garlic powder garlic bread and roasted garlic bread is significant enough that this is worth the extra 40 minutes it takes to roast the garlic. Make it alongside everything else and it barely adds any active time.

Ingredients

• 1 loaf of crusty French bread
• 1/2 cup unsalted butter, softened
• 1 head of garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Cut the top off the head of garlic, drizzle with a little olive oil, and wrap in foil. Roast for about 30 minutes until soft.
2. While the garlic is roasting, mix the softened butter, dried parsley, salt, and pepper in a bowl.
3. Once the garlic is cool enough to handle, squeeze the cloves into the butter mixture and mash until well combined.
4. Slice the French bread in half lengthwise and spread the garlic-butter mixture generously over both halves.
5. Wrap the bread in foil and place it in the oven for about 15-20 minutes. For a crispy finish, unwrap the bread for the last 5 minutes to toast the top.

Serve with marinara sauce for dipping, and feel free to add extra herbs for more flavor. This recipe serves about 4-6 people, depending on appetite. Total time is approximately 30 minutes.

Nutritional information per serving (1 slice): Calories 150, Fat 10g, Carbs 15g, Protein 3g.

Grilled Stuffed Peppers

Stuffed peppers on the grill rather than in the oven means they get properly charred on the outside while the filling – rice, beans, cheese, spices – gets hot and melty inside. They’re a complete meal for anyone not eating the main protein, and they look impressive enough that people always stop to ask what they are when they come off the grill.

Ingredients

• 4 large bell peppers (red, yellow, or green)
• 1 cup cooked rice
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh or canned)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions

1. Preheat your grill to medium heat.
2. Cut the tops off the bell peppers and remove the seeds. Brush the outside of the peppers with olive oil.
3. In a bowl, combine cooked rice, black beans, corn, shredded cheese, cumin, chili powder, salt, and pepper. Mix well.
4. Stuff the peppers with the rice mixture, packing it tightly.
5. Place the stuffed peppers on the grill and cover. Grill for about 20-25 minutes, or until the peppers are tender and slightly charred.
6. Remove from the grill and let cool for a few minutes. Garnish with fresh cilantro before serving.

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Nutritional Information (per serving): Calories: 250, Protein: 10g, Carbs: 35g, Fat: 8g

Caribbean Jerk Potato Wedges

The most interesting potato option on this list. Jerk seasoning – allspice, scotch bonnet, thyme, cinnamon – on roasted potato wedges is a combination that works much better than it might sound. The warmth and complexity of the jerk spice mix gives a plain potato wedge a character that regular seasoned fries don’t have. These work alongside almost anything coming off the grill.

Ingredients

• 4 large russet potatoes, cut into wedges
• 2 tablespoons olive oil
• 2 tablespoons jerk seasoning
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup mayonnaise (for dipping)
• 1 tablespoon Sriracha (optional, for dipping)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the potato wedges with olive oil, jerk seasoning, garlic powder, salt, and pepper until evenly coated.
3. Spread the wedges in a single layer on a baking sheet lined with parchment paper.
4. Bake for 25-30 minutes, turning halfway through, until they are golden brown and crispy.
5. While the wedges are baking, mix mayonnaise and Sriracha together for a tasty dipping sauce.
6. Serve the wedges hot with the dipping sauce on the side.

For extra crispiness, soak the potato wedges in water for 30 minutes before seasoning. This helps to remove excess starch.

Servings: 4.

Prep Time: 10 minutes.

Cook Time: 30 minutes.

Nutritional Information: Approximately 200 calories per serving, depending on the size of the potatoes.

Spicy Cornbread Muffins

Cornbread is the bread that belongs at a BBQ more than any other. This version adds jalapeño and cheddar to the batter, making individual muffins that are slightly crispy on the outside, soft inside and have just enough heat to be interesting without being overwhelming. Make them ahead – they’re better warm but they travel well and can be reheated in foil on the grill for a few minutes.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup vegetable oil
• 2 large eggs
• 1 cup shredded cheese (cheddar or pepper jack)
• 1/4 cup diced jalapeños (fresh or pickled)

Instructions

1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it well.
2. In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together milk, vegetable oil, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cheese and jalapeños.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool slightly before serving.

For extra flavor, try adding cooked bacon or corn kernels to the batter. These muffins can be stored in an airtight container for up to 3 days. This recipe yields about 12 muffins.

Nutritional Information (per muffin): Calories: 180, Protein: 6g, Carbs: 22g, Fat: 8g.

Mango Avocado Salsa

The bright, fresh side that makes everything else on the table feel more summery. Mango and avocado with red onion, lime and cilantro – it works as a dip with chips, as a topping for grilled chicken or fish, or just as a side salad. It takes 10 minutes and looks like significantly more effort went in. The mango needs to be ripe – soft to the touch – or the sweetness won’t come through properly

Ingredients

• 1 ripe mango, diced
• 1 avocado, diced
• 1 small red onion, finely chopped
• 1 jalapeño pepper, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. Combine diced mango, avocado, red onion, jalapeño, and cilantro in a bowl.
2. Drizzle lime juice over the mixture and gently toss to combine.
3. Season with salt and pepper to taste.
4. Serve immediately with tortilla chips or as a topping for grilled meats.

Use ripe but firm avocados and mangoes to prevent mushiness. For extra zest, add a splash of orange juice.
Servings: 4-6
Timing: Prep time 10 minutes, No cook time
Nutritional Information (per serving): Calories: 150, Fat: 10g, Carbohydrates: 15g, Protein: 2g.

Garlic Butter Asparagus

The fastest side on this list and one of the best. Asparagus grilled or roasted with garlic butter takes about 10 minutes and elevates any BBQ spread immediately – it looks elegant, tastes genuinely good, and requires almost nothing from you. Choose thick stalks over thin ones for the grill so they don’t fall through the grates, and don’t overcook them. They should still have some bite.

Ingredients

• 1 lb fresh asparagus, trimmed
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 teaspoon lemon zest (optional)
• Parmesan cheese for topping (optional)

Instructions

1. Preheat the grill to medium heat.
2. In a small saucepan, melt the butter over medium-low heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, but not browned.
3. Add the lemon juice, salt, and pepper to the melted garlic butter. Stir well.
4. Place the trimmed asparagus on a sheet of aluminum foil and drizzle with the garlic butter mixture. If using, sprinkle with lemon zest.
5. Fold the foil to create a packet, sealing it tightly to trap steam inside.
6. Place the foil packet on the grill and cook for about 10-15 minutes, turning halfway through, until the asparagus is tender.
7. If desired, sprinkle with Parmesan cheese before serving.

For a smoky flavor, you can grill the asparagus directly on the grates for a few minutes without the foil.

Servings: 4.

Prep Time: 5 minutes.

Cook Time: 15 minutes.

Nutritional Information (per serving): Calories: 150, Fat: 10g, Carbohydrates: 8g, Protein: 3g.

If you’re planning a Fourth of July cookout, the Fourth of July party food roundup has 25 more ideas for the full spread – these sides feature in it alongside the mains, drinks and desserts.

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