From Z to A: 3 Unexpected Recipes to Make You a Grill Master

If your grilling skills are not as advanced as a dad with his own personalized apron and dry rub, then fret not, because half the fun is learning how to get better at something. With that said, I hate wasting food, so I also like to have reliable recipes on hand that I know will work and help me teach others how to feel successful while cooking and grilling. 

So here are a few great recipes to get you on your way to becoming a grill master. I asked a lot of followers on my food blog what they were most eager to learn, and the most responses got the nod. Here are those recipes, along with my own.

Grilled Corn on the Cob

I did not see this one coming. When I asked what most people wanted to learn how to grill, corn was the top answer. I did not even think of corn because, in my mind, it seemed so easy. But then I realized all those lessons I mentioned earlier. It’s such a simple food, but when not done right it will yield a dried-out and charred corn on the cob. I had the benefit of mucking this up years ago and never thought twice about it. However, the readers are on to something: Corn can be hard. 

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 way has a different method. In order to have really tender corn on the cob that’s still in a husk, you should soak it anywhere from 30 minutes to a few hours. That extra bit of moisture allows your corn to steam through and get that grilled flavor without drying out. 

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

Another method of grilling corn is to do it in foil. This is easier and more fool-proof because of the butter and seasonings that are added in the foil along with the corn. This helps keep the corn tender and prevents drying out.

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

Ingredients:

• 4 ears of corn, husks removed, washed and dried
• 3 tbsp. olive oil (see note below)
• 1/3 cup mayo
• 1/4 cup sour cream or Mexican crema
• salt and pepper to taste
• 1 tsp. chili powder
• 1/2 tsp. cayenne pepper, optional
• 1/2 tsp. smoked paprika, plus extra to sprinkle as garnish
• 1 tbsp. garlic paste
• juice and zest of 1 fresh lime
• 3 tbsp. melted butter
• ¾ – 1 cup crumbled cotija or feta cheese
• 1/2 cup chopped cilantro, not packed
• extra lime wedges to serve

Directions:

1. Heat your grill. While it is heating up, gather your ingredients,
2. Properly shuck your corn. (I like to keep the husks attached to the base and fold them back for presentation purposes, but you’re more than welcome to remove them entirely).
3. In a bowl, mix together the remaining ingredients except the cheese and lime wedges. (Use only half of the chopped cilantro).
4. In a flat dish, sprinkle all of your cheese.
5. There are two different ways you can make this elote: One is to brush the olive oil and start grilling the corn on the grill right away, and then top with sauce and cheese. The other method is to apply a very thin layer of the sauce, omitting the olive oil, then grill. The two methods vary based on preference. Some say the corn has a better charred taste without the sauce in the beginning, and others say the addition of the sauce before grilling adds more spiced flavor. (I personally prefer the oil method because I like a heavier charred flavor, but I wanted to elaborate on both methods in case you develop a preference.) 
6. When ready to grill, pick either of the methods listed above and grill your corn for 8-10 minutes, being sure to turn often and making sure it does not burn too much.
7. After grilling, slather the sauce all over your corn and roll in the cheese.
8. Top with a sprinkle of paprika, some cilantro and a squeeze of lime.

Chicken Thighs

The next most-requested item was chicken thighs. These are actually quite forgiving. If you want to learn to grill on a piece of meat and are scared of drying it out, start with bone-in chicken thighs. This piece of meat is fatty and less likely to dry out. Having the bone in there also helps it not overcook too fast. It also is a great vehicle for whatever flavor profile you want to try, like these honey jalapeño and lime chicken thighs.

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 tbsp. fresh jalapeños, seeded and minced (can leave the seeds if you prefer it spicier)
• salt and pepper to taste
• 3-4 tbsp. olive oil

Directions:

1. Combine 1 tsp. each of the garlic powder, onion powder and oregano, half tsp. of the paprika and a little salt and pepper to taste. Mix together and rub all over the chicken and refrigerate overnight or for at least an hour.
2. When ready to grill the chicken, heat the grill and pat the chicken completely dry,
3. Brush the dried chicken with a little of the oil and place on the grill. Let the chicken cook for at least 6-7 minutes on each side, being sure 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 another 5-6 minutes on each side. Brush on the sauce every 3 minutes or so. 
6. Cook until a meat thermometer shows an internal temperature of 160 degrees, then remove and place in a dish covered with foil. Be sure to let the meat rest for at least 5-10 minutes.* 

*Chef note: The purpose of this step is three fold. First, It helps the chicken continue cooking to raise the internal temperature to 165-170 without drying it out. Next, it helps redistribute the juices so they don’t come running out when the chicken is cut. And lastly, it helps buy you more time if you have other things to do. That one is my favorite trick.

Grilled Pineapple

Another thing that’s actually a no-brainer when it comes to grilling is pineapple. However, many people forget about it because it seems so foreign to our grilling classics. It’s so incredibly easy and versatile. You can serve it as a side or even as a dessert. I’ve been known to throw some extra on the grill and use it as an ingredient for the next night’s dinner, too. The fact that it barely has any ingredients and cooks up in about 10 minutes is another reason you should get this on your grilling menu, stat!

Ingredients:

• 6-8 thick pineapple rings (go with fresh because canned rings tend to fall apart)
• 1/4 – 1/2 cup brown sugar
• 1 tsp. cinnamon
• a few pinches of sea salt, optional
• 3-4 tbsp. melted butter

Directions:

1. Heat your grill. In the meantime, mix together the brown sugar and cinnamon and toss in the pineapples. Move around to completely coat on both sides.
2. Let the pineapple sit in the sugar and cinnamon mixture for at least 10 minutes.
3. When ready to grill, place a smaller grate on the grill if you have one. This just helps the pineapple retain its structure in case it gets too soft. If you don’t have one, that’s OK, too.
4. Spray pineapple with cooking oil and place on the hot grill. Leave it alone for at least 4 minutes. The more you move it around, the less of a good glaze it’ll develop.
5. While it cooks, mix melted butter with the sugar and cinnamon mixture to create a glaze.
6. After 4-6 minutes, flip the pineapple and brush tops with the glaze. Repeat the process of letting it cook untouched for 4-6 minutes and brushing with glaze. 
7. Once the pineapple is done, I like to sprinkle the tops with just a small pinch of sea salt to offset the sweetness, but this step is optional.

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

From Z to A with Zara Abbasi

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