The Last Big Cookout of the Season
Labor Day weekend has long served as summer’s unofficial closing ceremony, and it remains one of the year’s most popular occasions for a genuine backyard cookout. With warm weather still holding on across most of the country, this is a fitting last hurrah before the season’s produce and grilling weather start to fade. This menu covers a full spread—main, sides, and dessert—built around what’s still at its peak right now.
Grilled Herb and Garlic Chicken Thighs
Chicken thighs hold up better on the grill than breasts, staying juicy even with a bit of extra time over the flame, which makes them a forgiving main for a crowd. Marinate boneless, skin-on thighs for at least an hour (or overnight for deeper flavor) in a mixture of olive oil, minced garlic, chopped rosemary and thyme, lemon juice, salt, and pepper.
Grill skin-side down first over medium-high heat until the skin crisps and releases easily, about 6 to 8 minutes, then flip and finish for another 6 to 8 minutes until the internal temperature reaches 165 degrees Fahrenheit. Let the chicken rest for five minutes before serving to let the juices redistribute.
Charred Corn and Black Bean Salad
Late-season corn is still excellent, and grilling it directly on the cob before cutting it off adds a smoky char that plain boiled corn can’t match. Grill husked corn over medium-high heat, turning occasionally, until kernels show good char marks, then let cool slightly and cut the kernels off.
Combine the grilled corn with a can of drained black beans, diced red onion, diced red bell pepper, chopped cilantro, and a dressing of lime juice, olive oil, cumin, and salt. This salad holds up well at room temperature, making it genuinely practical for an outdoor gathering where food might sit out for a while.
Classic Potato Salad With a Mustard Vinaigrette
For a lighter alternative to the classic mayonnaise-based version, this mustard vinaigrette potato salad holds up well in warm weather and offers a tangier profile. Boil baby potatoes until fork-tender, then toss while still warm with a dressing of Dijon mustard, apple cider vinegar, olive oil, and a touch of honey, along with chopped celery, red onion, and fresh dill.
Serving the potatoes warm or at room temperature, rather than icy cold, actually allows them to absorb more of the dressing’s flavor, and the vinegar-based dressing is considerably more heat-stable than mayonnaise for an event where food safety timing matters.
Watermelon Feta Salad With Mint
This combination has become a modern cookout classic for good reason—the sweet, juicy watermelon paired with salty feta and fresh mint creates a genuinely refreshing contrast that works well alongside heavier grilled mains. Cube ripe watermelon and toss gently with crumbled feta, torn mint leaves, a drizzle of olive oil, and a light squeeze of lime. Add this one closer to serving time rather than prepping it too far in advance, since the watermelon releases liquid as it sits.
S’mores Bars for an Easy Crowd Dessert
For a dessert that feeds a group without requiring an open fire or individual assembly, s’mores bars deliver the same flavor combination in an easy-to-serve format. Press a graham cracker crust into a baking dish, layer with a mix of chocolate chips and mini marshmallows, then bake briefly until the marshmallows puff and lightly brown. Let cool slightly before cutting into squares.
These travel well if you’re bringing dessert to someone else’s gathering, and they eliminate the mess and safety considerations of an open flame for a large group of guests roasting their own marshmallows.
A Fitting Farewell to the Season
Labor Day cookouts carry a certain bittersweetness—one last outdoor gathering before summer produce, summer schedules, and summer grilling weather start to give way to fall. This menu leans into what’s still genuinely at its best right now, giving the season a proper send-off before the shift into autumn cooking begins.
