From Z to A: 3 Unexpected Recipes to Become a Grill Master

If your grilling skills aren’t as advanced as a dad with his own personalized apron and dry rub, don’t worry, because half the fun is learning how to get better at something. That said, I hate wasting food, so I also like having reliable recipes on hand that I know will work and help me teach others how to successfully cook and grill.

So here are some awesome recipes that will help you become a grill master. I asked many of my food blog followers what they were most eager to learn, and most of the answers were accepted. Here are those recipes, along with mine.

grilled corn on the cob

I didn’t see this coming. When I asked most people what they wanted to learn to grill, corn was the first answer. I didn’t even think about corn because, in my mind, it seemed so easy. But then I realized all the lessons I mentioned earlier. It’s such a simple food, but if not prepared properly, it will result in a dried-out, charred ear of corn. I was lucky enough to get away with it years ago and never gave it a second thought. However, readers will pick up on something: corn can be tough.

Here are the important things and different methods to know about grilling corn. When you have fresh corn, you can grill it with or without the husk. Each method has its own method. To get a really tender ear of corn that is still in its husk, you need to soak it for anywhere from 30 minutes to a few hours. This extra bit of moisture allows your corn to steam and get that grilled flavor without drying out.

If you want a more charred flavor, you can also make fresh corn without the husk. Be sure to brush it well with olive oil and then grill it, turning it every couple of minutes to make sure one side doesn’t burn.

Another method for grilling corn is to do it in aluminum foil. This method is easier and safer because of the butter and seasonings added to the foil with the corn. This helps keep the corn tender and prevents it from drying out.

Now that we have a good introduction to the different ways to prepare corn on the cob, let’s move on to our first recipe: elote, the amazing Mexican street corn swimming in spices and cheese.

Ingredients:

• 4 ears of corn, peeled, washed and dried
• 3 tablespoons olive oil (see note below)
• 1/3 cup mayonnaise
• 1/4 cup sour cream or Mexican cream
• salt and pepper to taste
• 1 tsp chili powder
• 1/2 tsp cayenne pepper, optional
• 1/2 tsp smoked paprika, plus extra for sprinkling as garnish
• 1 tbsp garlic paste
• juice and zest of 1 fresh lime
• 3 tablespoons melted butter
• ¾ – 1 cup crumbled cotija or feta cheese
• 1/2 cup chopped cilantro, loosely packed
• extra lime wedges for serving

Directions:

1. Heat your grill. While it heats, gather your ingredients,
2. Properly shuck your corn. (I like to keep the husks attached to the base and fold them over for presentation purposes, but you are more than welcome to remove them entirely.)
3. In a bowl, mix together remaining ingredients, except cheese and lime wedges. (Use only half of the chopped cilantro).
4. In a flat dish, spread all your cheese.
5. There are two different ways to make this elote: One is to brush the corn with olive oil and grill it immediately on the grill, then top it with sauce and cheese. The other method is to apply a very thin layer of sauce, omitting the olive oil, and then grill it. Both methods vary based on preference. Some say the corn tastes better charred without the sauce at the beginning, and others say adding the sauce before cooking adds a spicier flavor. (I personally prefer the oil method because I like a more pronounced charred flavor, but I wanted to expand on both methods in case you develop a preference.)
6. When you’re ready to grill, choose one of the methods listed above and grill your corn for 8-10 minutes, making sure to turn it often and not let it burn too much.
7. After grilling, spread the sauce all over your corn and roll it in the cheese.
8. Garnish with a pinch of paprika, some coriander and a squeeze of lime.

Chicken thighs

The second most requested item was chicken thighs. They’re actually pretty forgiving. If you want to learn how to grill on a cut of meat and are worried about drying it out, start with bone-in chicken thighs. This cut of meat is fatty and less likely to dry out. Having the bone in also helps it not overcook too quickly. It’s also a great vehicle for whatever flavor profile you want to try, like these hOney Chicken Thighs with Jalapeño and Lime.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp oregano
• 1 tsp smoked paprika
• 1/4 cup honey
• 1 tbsp soy sauce
• juice and zest of 1 lime
• 1 tbsp garlic paste
• 3-4 tablespoons fresh jalapeño peppers, seeded and chopped (you can leave the seeds in if you prefer them spicier)
• salt and pepper to taste
• 3-4 tablespoons olive oil

Directions:

1. Mix 1 tsp garlic powder, 1 tsp onion powder, 1 tsp oregano, 1/2 tsp paprika, and some salt and pepper to taste. Mix and rub the chicken with this mixture and refrigerate overnight or for at least an hour.
2. When you are ready to grill the chicken, heat the grill and dry the chicken completely.
3. Brush the dried chicken with a little oil and place it on the grill. Let the chicken cook for at least 6 to 7 minutes on each side, being careful not to let it burn.
4. While the chicken is cooking, mix the remaining ingredients for the sauce.
5. Once the chicken has cooked for 6-7 minutes on each side, brush the sauce mixture on each side of the chicken and continue cooking for 5-6 more minutes on each side. Brush with sauce every 3 minutes or so.
6. Cook until a meat thermometer registers an internal temperature of 160 degrees, then remove and place in a foil-lined baking dish. Be sure to let the meat rest for at least 5 to 10 minutes.*

*Chief note: This step serves three purposes. First, it allows the chicken to continue cooking to raise the internal temperature to 325-330°F without drying it out. Second, it helps redistribute the juices so they don’t leak out when the chicken is carved. And third, it saves you time if you have other things to do. This is my favorite trick.

Grilled pineapple

Pineapple is another food that goes without saying when it comes to grilling. However, many people overlook it because it seems so foreign to our barbecue classics. It is so easy and versatile. You can serve it as a side dish or even as a dessert. I have already put some extra on the grill and used it as an ingredient for dinner the next night. The fact that it contains virtually no ingredients and cooks in about 10 minutes is another reason why you should include it in your grilling menu, without delay!

Ingredients:

• 6 to 8 thick pineapple rings (opt for fresh rings as canned ones tend to crumble)
• 1/4 – 1/2 cup brown sugar
• 1 tsp cinnamon
• a few pinches of sea salt, optional
• 3-4 tablespoons melted butter

Directions:

1. Heat your grill. Meanwhile, mix together the brown sugar and cinnamon and add the pineapples. Stir to coat well on both sides.
2. Let the pineapple sit in the sugar and cinnamon mixture for at least 10 minutes.
3. When you’re ready to grill, place a smaller rack on the grill if you have one. This just helps the pineapple maintain its structure in case it gets too soft. If you don’t have one, that’s okay too.
4. Spray the pineapple with cooking oil and place it on the hot grill. Let it sit for at least 4 minutes. The more you move it, the less of a glaze it will have.
5. While baking, mix the melted butter with the sugar and cinnamon mixture to create a glaze.
6. After 4 to 6 minutes, flip the pineapple and brush with glaze. Repeat the process, letting it cook undisturbed for 4 to 6 minutes and brush with glaze.
7. Once the pineapple is cooked, I like to sprinkle the top with a small pinch of sea salt to offset the sweetness, but this step is optional.

Some ways to serve this pineapple: with toasted pound cake and vanilla ice cream, as a side to grilled fish or chicken, chopped and added to salsa or fish tacos or dipped in pancake batter, fried and topped with cinnamon powdered sugar for those days when you just need a little extra oomph, and isn’t that pretty much every day these days?

From Z to A with Zara Abbasi

Zara Abbasi is the pastry chef and recipe developer behind Zara Made It. Follow her culinary adventures on Instagram at @zaramadeit and on TikTok at @happiestfoodonearth.