Street Corn Chicken Rice Bowls and the Things I Was Not Supposed to Be Doing

I’ve taken everything about Mexican street corn that works and turned it into a full dinner. Grilled chicken, charred corn, and a creamy elote-style sauce get layered over rice.

This is the same flavor path behind my Mexican street corn soup and pasta salad, but made to be served hot and assembled fresh.

The inspiration for these bowls came from a place where I was very much not where I said I was going to be. Standard behavior if you were a teenager in the 80s.

Like, “I’m staying at so-and-so’s house this weekend,” and then I’d casually end up twenty miles in Baja Mexico, past the border, and definitely past the part where it still feels like a quick decision, into Rosarito, where you’re getting stopped by the police three or four times a day and handing over $20 per person like it’s part of the routine. Because it was. There was always that non-existent stop sign we missed and the fine was always $20 per person, paid on the spot, that’s how it worked.

My parents would have absolutely lost their minds. But there was no tracking back then and freedom existed. And I was fearless.

This wasn’t like our Tijuana trips where we would dance all day and drive home like it was a field trip. This was deeper in, my friend’s parents’ beach house, dune buggies, sand dunes overlooking the sea just north of Puerto Nuevo where we would spend the entire day just flying over the sand like nothing could touch us. We’d trailer everything down from the beach house, helmets were somehow involved, which feels like a miracle in hindsight, and just disappear out there for hours.

And then we’d come back into town, dusty, starving, still running on whatever adrenaline we hadn’t burned off yet, and go straight to the food stands.

Not nice, curated, food stands. These were made of plywood, usually one light bulb hanging down, flies everywhere, and somehow some of the best food I’ve ever had.

There was a taco guy we always went to first. Tiny tacos, just meat, onion, cilantro, nothing else. We’d order 30 or 40 without even thinking about it. And then we’d buy tequila with the worm floating in the bottle, drink enough to get the worm out, hand it over, and have taco guy hide it in one of the tacos.

Taco Roulette.

Tequila-soaked, disgusting, big-ass worm in one of them and you just… waited. Whoever got the worm in their taco and ate it didn’t have to help clean up the dune buggies later.

It was so gross. We thought it was hilarious. And that was just the beginning.

Because then we’d go down the street to this other stand, and this is the one that stayed with me.

He was making what I now realize were basically chicken and rice dinner bowls, way before anyone was calling them that. Rice on the bottom, grilled chicken, corn that he’d char on a grill pan in his plywood box stand and mix with mayo, crema, lime, some seasoning he kept in a container I never figured out. Sometimes cotija, sometimes not. It depended on the day, or what he had, or what he felt like doing. There was nothing the same about it.

I watched him make those bowls over a couple of summers, many times, standing there with sand still on my legs, not thinking I was learning anything. And then I’d go home and make it in my parents’ kitchen like it was a normal meal, like I hadn’t just pulled it from a stand in Mexico they didn’t even know I’d been to. Wild.

We’d take those bowls down to the beach, after we stopped at the firecracker stand, another completely normal store in Mexico, buy bottle rockets, Roman candles and bricks of firecrackers, and shoot them off on the beach right outside the house while watching the sunset and eating on the sand, like it was just another day. Because for us it was.

None of us ever got sick from eating at those stands and we would do it again the next weekend without issue.

I’m not trying to recreate anything authentic here with these bowls. This is just the version that has stayed with me over the years. The one that made it home and has never really left. In fact, it feels more like a gathering of ingredients than a recipe.

Grilled chicken, rice, charred corn, a creamy lime sauce that sits somewhere between sour cream and what he was using with crema. Cotija if you want it, or not. It’s fine either way.

It’s simple in the same way his was. You make and eat it while everything is still warm.

Some things don’t need to be improved. You just bring them forward.

Why I Love This Recipe

• This whole bowl is made around contrast. The corn gets charred so it’s a little sweet and smoky, and it cuts through everything else instead of blending in. This is what makes it feel like elote in bowl form.
• The sauce is creamy, the lime keeps it from going too far, and it doesn’t drown the rice or the chicken unless you want it to.
• The rice catches the sauce and makes it feel like a solid meal instead of something you’re still hungry after. Sure, you could use something less carby, but it won’t be as good.
• The grilled chicken is what makes this feel like dinner, not just a side or something you pick at.
• The best part is how flexible it is. Some days you add everything, some days you don’t.

Ingredients

• Olive oil – Enough to coat the chicken and hold the taco seasoning.
• Taco seasoning – This is where I simplify what I watched him do. He had some blend in a container that I’ll never be able to recreate exactly. This gets you close.
• Chicken breasts – Sliced lengthwise so they cook faster and take on more flavor.
• Mayonnaise – This is part of what makes it “elote style.” Don’t skip it.
• Sour cream – This is where I’ve turned it into the American version. I was definitely eating this with crema in Mexico, which is a little looser and less tangy. Use crema if you want. It’s easy to find. Greek yogurt works too if that’s your thing. It depends how close you want to stay to what I was eating.
• Lime juice – Don’t hold back here. This does a lot.
• Corn (fresh ears) – Grill it, char it, let it go a little further than you think. This is where the flavor comes in, the same way it does in my Mexican street corn pasta salad.
• Cooked rice – White or brown, whatever you have. This is what keeps everything together and makes it a meal.
• Cilantro – Chop it small so it blends in instead of taking over.
• Jalapeños – For heat if you want it, or leave it out entirely.
• Red onion – Dice it small unless you want it to be the only thing you taste.
• Cotija cheese (or feta) – The guy either had it or he didn’t. Sometimes it was mixed in, sometimes it wasn’t there at all. You don’t need it for this to taste good, but if you want that more classic street corn taste, this is where it comes from.
• Avocado – Not traditional, but it works.
• Pico de Gallo / tomatoes – Fresh, bright, and optional.
• Black beans or chickpeas – If you want to stretch it or make it feel more substantial.
• Lime wedges – Always.

How to Make Street Corn Chicken Rice Bowls

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (get the chicken going)
  Olive oil and about a tablespoon of taco seasoning go into a bowl or a bag. Add the chicken and turn it until everything is coated. Into the fridge it goes. Fifteen minutes is fine. Longer is better if you have it.
• Step Two (make the sauce)
  Mayo, sour cream, the rest of the taco seasoning. Stir it together, then add lime juice and keep going until it’s smooth. Taste it. If you want it closer to what you’d get with actual elote, this is where you mix in 2–3 tablespoons (30–45 ml) finely crumbled cotija. You don’t have to. It still tastes good without it.
• Step Three (cook the chicken and corn)
  Get your grill or grill pan hot. Add the chicken and the corn at the same time. The chicken cooks in about five minutes per side until it’s done. Turn the corn as it goes so it picks up some char. That’s where the flavor is.
• Step Four (cut everything down)
  Let the chicken sit for a minute so it stays juicy, then slice it. Cut the corn off the cob once you can handle it without burning your hands.
• Step Five (put it together)
  Rice goes down first, then chicken, then corn. Add whatever else you want. Drizzle the sauce over the top and stop there. Eat it while it’s still warm.

Recipe Tips

• Slice the chicken lengthwise. It cooks faster and takes on the seasoning instead of sitting on top.
• Don’t hurry the corn. Let it go further than feels reasonable. This is where it stops tasting basic.
• Drizzle less sauce on top than you think you need. You can always add more, but you can’t undo it once it’s in there.
• Taste the sauce before you use it. Limes are never consistent, so sometimes it needs a little more salt or another squeeze of lime.
• If the sauce feels too thick, add more lime juice. It should drizzle easily.
• Use a grill pan or a hot cast iron pan if you don’t want to get the outdoor grill going. Same idea, just don’t move things around too much while they cook.
• If you’re short on time, use fire-roasted frozen corn. It gets you very close without extra work.
• Let the chicken rest before slicing it. It keeps it from drying out and you’ll notice the difference.
• Build the bowls right before eating. Once it sits, everything softens and it’s not the same.

Storage

• These are best right after they’re made. That’s when the corn still has texture, the chicken is warm, and the sauce hasn’t soaked into everything yet.
• If you have leftovers, store the components separately. The rice, chicken, and corn will be fine in the fridge for 2–3 days. The sauce can be kept in a separate container and stirred before using again.
• Once everything is combined, it starts to change. The rice absorbs the sauce, the corn softens, and it’s not the same anymore.
• If you added avocado, expect it to brown. It still tastes fine, it just doesn’t look great.
• To reheat, warm the chicken and rice separately, then add the corn and sauce at the end.
• This isn’t really a make-ahead, fully assembled meal. It’s more of a create it when you’re ready and eat it right away kind of meal.

FAQs

• Can I use chicken thighs instead of chicken breasts?
  Yes. They stay a little juicier and have more flavor. Cook them the same way, just give them a little more time if they’re thicker.
• Can I make this ahead of time?
  You can get everything ready ahead of time, just don’t put it together until you’re eating. Once the sauce hits the rice, it starts to change and you don’t get that same texture back.
• Do I need to use the cotija cheese?
  No. The guy who made these either had it or he didn’t, and it was still good every time. If you want that more classic street corn feel, use it. If not, skip it or use feta. It’s not make-or-break.
• Can I make this without a grill?
  Yes. Use a grill pan or cast iron pan. You just want some color on the chicken and corn. That’s where the flavor comes from.
• Can I use frozen or canned corn?
  Yes. If you can find frozen fire-roasted corn, that’s the closest shortcut. Just cook it in a hot pan so it picks up a little char.
• Can I make the sauce lighter?
  Use Greek yogurt instead of sour cream, or do half and half. It changes the flavor slightly, but it still works.
• What can I add to make it more filling?
  Black beans, chickpeas, or extra avocado. Or add more chicken. It’s flexible like that.
• Is this authentic elote?
  No. This is based on something I ate at a stand in Mexico, but it’s not trying to be a textbook version of anything. It’s the elote-style version that made it home with me.
• Why does this taste better with charred corn?
  Because that’s where the flavor is.

From My Kitchen Notes

Notes and observations after the fact.

• There’s one version of a story people think you lived. It’s usually the safer one.
• Some decisions don’t feel like decisions when you’re making them. That part only shows up in hindsight.
• I’ve noticed the people who wait to be sure about something are usually the ones who stay exactly where they are.
• Corn doesn’t get interesting until you let it go further than you think you should.
• You can tell who’s comfortable in motion and who needs everything to stop. I need to keep moving.
• Not everything that looks unhinged is. Sometimes it’s just freedom from a very structured life that was chosen for you.
• There are situations where nothing is technically stopping you. Those are the ones people avoid most.
• Lime has the ability to change everything, but only if you use enough of it.
• My parents never knew I was spending weekends in Mexico. I never told them because it was mine. That wasn’t an accident.
• I’ve written more about what those Mexico trips looked like in my Italian hangover cake.
• Being seen isn’t the same as being known. I’ve chosen both, just not at the same time.
• You can tell when someone wants something and when they’re willing to be seen wanting it. Those are not the same person.
• There’s a version of ourselves that only exists when no one knows where you are. It’s usually the fun you.
• My own teenage years taught me I wasn’t reckless only or controlled only, but that I could operate inside a given box and still choose instinct when it mattered.
• The same pattern of my life still exists, I create things, make decisions quickly, trust myself and don’t need full certainty. I attribute some of that to already knowing what it feels like to move without being watched.
• I’ve eaten mayonnaise from a stand with flies, a cooler for refrigeration and one light bulb and never thought twice about it. I’ve questioned other things more.
• If presented with the opportunity, I would eat at those stand again.
• A tequila-soaked worm hidden in a taco is a very specific kind of commitment. It’s not something you forget, even if you try.
• There’s a difference between something being risky and something feeling alive. People confuse those all the time.
• I don’t wait to understand something before I move toward it. I understand it because I did.
• There are moments where nothing is stopping you except the version of you that’s still thinking about it.
• I don’t think most people realize how often they choose the safer version of their life.
• I knew exactly what I was doing. I just didn’t stop doing it. Not everything that looks casual is.
• Some people would rather stay in control than find out what happens if they don’t.
• There’s a side of you that only shows up when you’re willing to be seen in it. Most people never meet that side.

More Dinner Bowls

• Slow Cooker Chicken Burrito Bowls – black beans, rice, seasoned chicken
• Greek Salmon Rice Bowls – yogurt sauce, salmon, white rice
• Salmon Poke Bowls – sushi rice, avocado, mango
• Spicy Salmon Sushi Bowl – crispy rice, edamame, spicy salmon
• Ground Turkey Stir Fry – ground turkey, bok choy

This post may contain affiliate links. Please read my disclosure policy.

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Street Corn Chicken Rice Bowls (Mexican Elote-Style)

Street corn chicken rice bowls with grilled chicken, charred corn, and a creamy elote-style sauce over rice. A fast, flexible dinner that works for weeknights, meal prep, or casual gatherings.

Course Dinner, Lunch, Main Course

Cuisine Mexican-Inspired

Keyword chicken and rice bowls recipe, easy chicken rice bowls, elote chicken bowls, grilled chicken rice bowls, Mexican chicken rice bowls, street corn chicken rice bowls, weeknight dinner bowls

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 640kcal

Author Cathy Pollak

Equipment

• grill pan or grill. For cooking the chicken and charring the corn.
• mixing bowls For marinating and making the sauce.
• Meat Thermometer For making sure chicken reaches 165°F.

Ingredients

• 2 tbsps (30 ml) olive oil
• 1 (1 oz / 28 g) packet taco seasoning divided
• 2 (~1 lb / 450 g) skinless, boneless chicken breasts sliced lengthwise
• ⅓ cup (80 g) mayonnaise
• ⅓ cup (80 g) sour cream or Mexican crema or Greek Yogurt
• juice of one lime (1-2 tbsps / 15-30 ml)
• 4 ears of corn
• 4 cups (~800 g) cooked white or brown rice

Optional Toppings:

• chopped cilantro
• jalapeño slices
• diced red onion
• Cotija cheese or feta
• lime wedges
• pico de gallo
• diced tomatoes
• black beans or chickpeas

Instructions

• Add the olive oil and 1 Tablespoon of the taco seasoning to a large bowl or resealable bag and whisk to combine. Add the chicken and turn to coat evenly. Refrigerate for at least 15 minutes or up to overnight.
  2 tbsps (30 ml) olive oil, 1 (1 oz / 28 g) packet taco seasoning, 2 (~1 lb / 450 g) skinless, boneless chicken breasts
• While the chicken marinates, stir together the mayonnaise, sour cream, and remaining taco seasoning in a small bowl. Add the lime juice and mix until smooth and combined. If you’re a diehard for tradition, stir in 2–3 Tablespoons (30–45 g) finely crumbled cotija cheese into the sauce for a more classic elote-style finish, but it's not a necessasry add. Set aside.
  ⅓ cup (80 g) mayonnaise, ⅓ cup (80 g) sour cream, juice of one lime
• Preheat a grill or grill pan over medium-high heat and lightly oil the grates. Place the chicken and corn on the grill. Cook the chicken for about 5 minutes per side, or until the internal temperature reaches 165°F (74°C). Turn the corn occasionally and cook until lightly charred on all sides, about 2 minutes per side.
  4 ears of corn
• Remove the chicken and let it rest briefly, then slice into strips. Cut the kernels from the corn cobs.
• Divide the cooked rice among bowls and top with the grilled chicken and charred corn. Add any additional toppings as desired, then drizzle the elote-style sauce over the top and serve warm.
  4 cups (~800 g) cooked white or brown rice, chopped cilantro, jalapeño slices, diced red onion, Cotija cheese, lime wedges, pico de gallo, diced tomatoes, black beans

Notes

• Slice the chicken lengthwise so it cooks quickly and absorbs more of the marinade.
• Use a cast iron skillet to cook the chicken and char the corn if a grill is not available.
• Frozen or canned corn works. Pat it dry and cook in a hot pan until lightly charred.
• The sauce can be made ahead and refrigerated for up to 3 days.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep toppings separate for best texture.

 

 

For optimal outcomes when preparing this street corn chicken rice bowl, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 450g | Calories: 640kcal | Carbohydrates: 62g | Protein: 34g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Cholesterol: 95mg | Sodium: 780mg | Potassium: 720mg | Fiber: 5g | Sugar: 6g | Vitamin A: 80IU | Vitamin C: 12mg | Calcium: 120mg | Iron: 2mg

Have you made this Street Corn Chicken Rice Bowl? I’d love to hear how it turned out — leave a comment below and let me know.

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The post Street Corn Chicken Rice Bowls (Mexican Elote-Style) appeared first on Noble Pig.

Your Pellet Grill’s Next Star: Smoked Corn on the Cob

Once I started making smoked corn on the cob, I kind of purposefully forgot doing it any other way. The pellet grill makes it easy with even heat, low maintenance and the flavor just keeps winning me over. That seasoned butter mix doesn’t hurt either. It’s sweet, smoky, and savory all at once, and it gives this corn the kind of flavor that makes people stop talking and start chewing.

The kernels come off the smoker juicy and tender, with just enough of that smoky depth that tells you it didn’t come off a stovetop. You get a little caramelization in places, a little chew, and then that garlicky brown sugar butter soaks in and sets it off. This is the kind of corn that belongs on every summer plate, especially when there’s something sizzling next to it.

This isn’t just another smoked corn recipe, it’s the one I wanted when I stopped boiling and started grilling. No fancy ingredients, nothing overthought. Just a pantry-friendly, flavor-loaded way to make corn that feels worth it. Especially if you’ve got a pellet grill and want to make the most of it.

Why This Smoked Corn on the Cob is the One To Make

Smoking corn gives it a flavor you’re not going to get from boiling or throwing it on the grill. The kernels stay tender without turning to mush, and the smoke adds just enough depth to make it feel like something special. That seasoned butter seals the deal with garlic, onion, paprika, brown sugar, it’s all there, and it sticks to every bite in the best way.

What makes this especially great is how hands-off it is once the corn’s on the smoker. The pellet grill keeps the temp steady, and you just flip and brush a few times. No need to husk or wrap it up in anything. A quick soak and you’re good. It’s simple, works every time, and doesn’t need a lot of prep to be really good.

Why You’ll Love This Easy Smoked Corn on the Cob Recipe

• Sweet and savory corn complements all kinds of other cookout food.
• Smoked low and slow for extra flavor without drying out the kernels.
• Made with basic pantry ingredients and no complicated prep.

Smoked Corn on the Cob Ingredients

Just a few simple things for the best smoked corn on the cob you’ll ever make.

• Sweet Corn: The fresher, the better.
• Melted Butter: The base for flavor.
• Oil: Helps the butter stick and aids in crisping.
• Brown Sugar: For that touch of sweetness and caramelization.
• Garlic Powder: Essential for the savory depth.
• Onion Powder: Complements the garlic for robust flavor.
• Salt: Balances flavors and enhances sweetness.
• Paprika: Adds color and a mild, earthy spice.

How to Make Smoked Corn on the Cob (Step-by-Step)

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (soak the corn)
  Fill a large bowl or sink with cold water and soak the corn for 30 minutes. This helps keep it juicy while it smokes. Once soaked, pat each ear dry with a paper towel.
• Step Two (make the butter mix)
  Grab a small bowl and whisk together the melted butter, oil, brown sugar, garlic powder, onion powder, salt, and paprika. You want it smooth and well blended.
• Step Three (brush the corn)
  Use about 1 tablespoon (15 ml) of the butter mixture per ear to brush all sides. Make sure each one’s got a good coating, it’ll soak in as it smokes.
• Step Four (start smoking)
  Preheat your pellet grill to 225°F (107°C). Place the corn directly on the grates and smoke for 20 minutes.
• Step Five (flip and brush)
  Flip the corn over and brush on a little more butter mixture. Let it smoke another 20 minutes.
• Step Six (final cook)
  Flip and brush again, then smoke for another 10–15 minutes until the corn looks golden in places and feels tender when pressed.
• Step Seven (serve)
  Take the corn off the smoker and serve it right away, hot, juicy, and full of flavor.

Tips for Perfect Smoked Corn on the Cob

A few simple moves make all the difference for the best smoked corn.

• Soak for tenderness
  Soaking the corn before smoking keeps the kernels juicy and prevents them from drying out. Don’t skip this step, it really helps.
• Don’t skimp on the butter mixture
  This is where all the flavor comes from. Make sure each ear is fully coated before it goes on the grill, and brush on more every time you flip.
• Feel for doneness
  Instead of relying on the timer, press a kernel with your finger or tongs. It should feel soft but not mushy, that’s when it’s ready.
• Have fun with flavors
  You can switch up the butter mixture depending on what you’re in the mood for. Try taco seasoning, garlic herb butter, or something spicy like smoked paprika with cayenne.

What Wood Pellets I Use for Smoked Corn

Wood pellets do influence the final flavor of your smoked corn. For this garlicky butter recipe, I wanted smoke that enhanced, not overpowered. Here’s what I use:

• Apple
  This is my first choice. It adds a bright, sweet, and gently smoky layer. It just works with corn.
• Pecan
  For a slightly richer, nutty, sweet smoke, pecan is a close second. It seems to balance the savory butter perfectly.
• Fruitwood Blends
  This is a really versatile choice. Any good blend with apple, cherry, or maple works. They won’t overpower the corn. There’s also something called a Competition Blend that is made from milder wood and would also work well.

One rule: I avoid mesquite or hickory for corn. It just makes it bitter.

Serving & Storing Smoked Corn

Smoked corn is best enjoyed fresh, but it’s easy to make use of the leftovers too.

• Serving
  Best served immediately, hot off the smoker.
• Leftovers
  If you have any leftover corn on the cob, cut the kernels off and use them in salads, salsas, or soups for a smoky flavor boost. I like using them in recipes like my corn and salsa tortilla soup, charred corn crostini, or grape, corn and black bean salsa.
• Storage
  Refrigerate smoked corn leftovers in an airtight container for up to 3 days.

FAQs About Smoked Corn on the Cob

• Can I smoke corn on the cob with the husk on?
  You can, but I don’t recommend it for this recipe. The husk blocks the butter mixture from soaking in and prevents the smoke from adding flavor directly to the kernels. Removing it gives you more flavor and better texture.
• What kind of oil should I use in the butter mixture?
  A neutral oil like canola or vegetable oil works best. Olive oil can be used too, but stick with light or refined olive oil, extra virgin can be too strong once smoked.
• Can I make this ahead for a party?
  You can smoke the corn a few hours ahead and rewarm it in foil on the grill, but it’s definitely best hot off the smoker. If you need to prep ahead, mix the butter in advance and soak the corn earlier in the day.
• Can I add cheese or lime after smoking?
  Yes. Once smoked, the corn is a great base for add-ons like crumbled cotija, fresh lime juice, or a sprinkle of chili powder. It’s easy to turn this into an elote-style corn after it comes off the smoker.
• Is this recipe good for frozen corn on the cob?
  Fresh is best, but if you’re using frozen, let it thaw completely and pat it dry before brushing with the butter mixture. You may need to shorten the smoking time slightly since frozen corn is usually partially cooked.
• How do I pick the best corn on the cob if it’s still in the husk?
  Look for bright green husks that feel slightly damp and tightly wrapped around the cob. The silk coming out the top should be golden-brown and slightly sticky, not dry or black. You can gently feel through the husk to check that the kernels are plump and evenly spaced without any gaps or flat spots.

More Recipes Using Fresh Corn Kernels

These recipes are perfect when you’ve got extra ears of fresh corn to work with.

• Fresh Creamed Corn – A classic summer side.
• Chicken Corn Chowder – Creamy and loaded with sweet corn and peppers.
• Sweet Corn-Blueberry Buttermilk Ice Cream – Unexpected but really works.
• Blackened Shrimp Pasta with Creamy Corn Fettuccine – Bold, creamy, and full of texture.
• Fresh Corn and Basil Cakes – Crisp, golden, and full of flavor.
• Corn and Cherry Salad – Sweet, juicy, and great for warm days.

The Easiest Way to Smoked Corn Perfection

Once you try corn this way, it’s hard to go back. The pellet grill keeps the process easy, and that seasoned butter takes it all the way. Keep it simple, and it turns out perfect every time.

This post may contain affiliate links. Please read my disclosure policy.

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Smoked Corn on the Cob (Pellet Grill Method, Seasoned Butter)

This smoked corn on the cob is made on a pellet grill and brushed with garlicky brown sugar butter. The seasoned butter mixture soaks into every kernel as the corn smokes low and slow, giving you tender, flavorful corn with a subtle smoky edge. A great summer side dish for any cookout.

Course Side Dish

Cuisine American

Keyword brown sugar corn, corn on the cob pellet smoker, corn smoker recipe, easy smoked corn, fresh corn on the cob recipe, pellet grill corn on the cob, smoked corn, smoked corn on the cob, Traeger corn on the cob

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Soaking 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 5 ears

Calories 151kcal

Author Cathy Pollak

Equipment

• pellet grill Essential for smoking the corn low and slow.
• basting brush Used to coat the corn with seasoned butter.
• tongs Makes flipping the corn easy.
• mixing bowls For whisking together the butter, oil and seasoning.

Ingredients

• 5 ears sweet corn husk and silk removed
• 3 tbsps. (45 ml) butter melted
• 3 tbsps. (45 ml) neutral oil (such as canola, vegetable, avocado or peanut)
• 1 tbsp. (12 g) light brown sugar
• 1 tsp. (3 g) garlic powder
• 1 tsp. (3 g) onion powder
• 1 tsp. (6 g) table salt
• 1 tap. (2 g) paprika

Instructions

• Preheat the smoker to 225°F (107°C).
• Soak the corn in cold water for 30 minutes. Pat dry with paper towels.
  5 ears sweet corn
• In a small bowl, whisk together melted butter, oil, brown sugar, garlic powder, onion powder, salt, and paprika until smooth.
  3 tbsps. (45 ml) butter, 3 tbsps. (45 ml) neutral oil, 1 tbsp. (12 g) light brown sugar, 1 tsp. (3 g) garlic powder, 1 tsp. (3 g) onion powder, 1 tsp. (6 g) table salt, 1 tap. (2 g) paprika
• Brush each ear of corn with about 1 tablespoon (15 ml) of the butter mixture to coat all sides.
• Place the corn directly on the smoker and cook for 20 minutes.
• Flip the corn and brush with more of the butter mixture. Smoke for another 20 minutes.
• Flip and brush again. Smoke for an additional 10–15 minutes, or until kernels are tender and slightly golden in spots.
• Remove from the smoker and serve hot.

Notes

• Use fresh corn for best results—frozen corn may work but should be thawed and dried first.
• Neutral oil helps the butter mixture stick and prevents burning.
• Soaking the corn is key to preventing dryness during smoking.
• Try flavor variations: taco spices, garlic herb butter, or smoky-spicy blends with cayenne.
• Leftover corn can be cut off the cob and added to soups, salads, or salsas.
• Nutrition is estimated assuming approximately 45% absorption of the butter mixture during smoking, since some of it drips off or stays on the surface.

 

For the best results when making this smoked corn on the cob, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

 

Nutrition information is an estimate and will vary based on the brands and products you use.

 

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition

Serving: 105g | Calories: 151kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 500mg | Potassium: 230mg | Fiber: 2g | Sugar: 6g | Vitamin A: 540IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 1mg

Have you made this Smoked Pellet Grill Corn? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Smoked Corn on the Cob (Pellet Grill Method, Seasoned Butter) appeared first on Noble Pig.

Load it up: tri-tip kabobs, garlicky yogurt, and warm pita pockets

These tri-tip kabobs are my favorite way to pull together a mix of protein and veggies into one easy-to-serve portion. So many skewer combinations, while colorful and appealing, include ingredients that cook at different rates—leaving you with bites that are either underdone or over. I’m usually a fan of keeping skewers to just one ingredient, but I make an exception when everything can cook evenly.

These beef kabobs, with juicy, tender steak, crisp-tender peppers and mushrooms, and bursting tomatoes, are one of those exceptions. The marinade wakes up the steak and helps it grab just enough char, and it’s that extra step that makes these worth throwing on the grill.

Tucking the grilled tri-tip and charred veggies into warm pita bread is the best ending I can think of.

Why these tri-tip kabobs work better than most

A lot of kabob recipes look great but fall apart when it’s time to eat—either the meat’s chewy, the vegetables are mushy, or both. This one avoids all that by using tri-tip, which holds its shape and stays tender without needing a long marinade. The mix of vegetables actually grills at the same pace as the beef, so you’re not picking around undercooked onion or overdone peppers.

And the garlic yogurt sauce isn’t just for dipping—it cools everything down and gives each bite a creamy finish that cuts through the grill flavor. Everything ends up in a pita anyway, so it’s all meant to go together.

Why I love this recipe

• Tri-tip stays tender and flavorful without a long marinade.
• Everything cooks evenly—no guessing or babysitting.
• It all lands in a warm pita with sauce, which is exactly how I want to eat it.

What you’ll need to make these tri-tip kabobs

Simple ingredients— a mix of pantry staples, fresh vegetables, and a cut of beef that handles the grill like a pro.

• Tri-tip roast – cut into thick chunks so it grills fast but stays juicy.
• Olive oil, soy sauce, lemon juice, balsamic vinegar, and honey – the marinade base that adds richness, acid, and a touch of sweetness.
• Garlic – minced and used in both the marinade and the yogurt sauce.
• Cumin, oregano, and smoked paprika – seasoning that gives the beef its edge without overpowering it.
• Black pepper – freshly ground makes a difference.
• Red onion, white button mushrooms, bell peppers, and cherry tomatoes – all sturdy enough to skewer and grill without falling apart.
• Kosher salt – added at the end to finish everything off.
• Greek yogurt, lemon juice, garlic, parsley, and salt – stirred together for the garlicky yogurt sauce.
• Pita bread – warmed on the grill and ready to wrap it all up.

How to make these tri-tip kabobs with garlic yogurt sauce

Find the complete printable recipe with measurements in the recipe card at the bottom of the post.

• Step One (make the marinade)
  Grab a medium bowl and whisk together the olive oil, soy sauce, lemon juice, balsamic vinegar, honey, garlic, cumin, oregano, smoked paprika, and black pepper. No need to overthink it—just get everything mixed well so it clings to the beef.
• Step Two (marinate the tri-tip)
  Toss the tri-tip chunks right into the bowl. Make sure every piece is coated, then cover it up and let it hang out in the fridge for at least an hour. You can leave it up to 8 hours if you’re planning ahead.
• Step Three (prep the grill + skewers)
  If you’re using wooden skewers, go ahead and soak them in water now—30 minutes does the trick. Then fire up the grill to medium-high heat (about 400°F / 200°C) so it’s ready when you are.
• Step Four (build the kabobs)
  Thread the marinated beef, mushrooms, peppers, red onion, and cherry tomatoes onto the skewers however you like. Just make sure they’re packed snug but not crammed. Toss any leftover marinade—you won’t need it.
• Step Five (grill time)
  Get the kabobs on the grill and cook for about 10 to 14 minutes, turning now and then. You’re looking for a little char, juicy steak, and vegetables that are cooked but still holding their shape.
• Step Six (make the sauce)
  While the kabobs do their thing, stir together the Greek yogurt, lemon juice, garlic, parsley, and salt in a small bowl. It’s thick, cool, and just the right match for everything coming off the grill.
• Step Seven (serve it up)
  Pile the grilled meat and veggies into warm pita and spoon on the yogurt sauce—or keep it on the side for dipping. Either way, you’re set.

Tips for making tri-tip kabobs

This one’s not complicated, but a few small details will make it come out just right.

• Cut the tri-tip evenly so everything cooks at the same pace. I aim for about 1¼-inch cubes.
• Use a hot grill. You want a good sear on the meat without overcooking the vegetables.
• Strain the lemon juice for the yogurt sauce if you don’t want bits of pulp in there.
• If you’re using metal skewers, skip the soaking step and go straight to threading.
• Don’t skip the rest time—let the kabobs sit for a few minutes off the grill so the juices stay in the meat.
• I like serving these with something fresh—Greek pasta salad, cucumber feta salad, or my whipped feta roasted garlic dip with honey.
• Throw the pita on the grill for 30 seconds to warm it up and pick up a little char—it makes a difference.
• If you want to tackle making pita bread from scratch, this pita bread recipe from King Arthur Baking is a solid place to start.
• The marinade can be made up to 5 days in advance and stored in the fridge until you’re ready to use it.
• If you’re not into yogurt sauce, make a batch of my hummus instead.

Storing and reheating leftover tri-tip kabobs

These hold up well if you’ve got extras—just break them down and store everything separately when you can.

• Pull the meat and vegetables off the skewers before refrigerating. It makes reheating easier and more even.
• Store the yogurt sauce in its own container, tightly sealed, for up to 3 days.
• The yogurt sauce can also be frozen, but the texture will change a bit once thawed—give it a good stir and it’ll still work fine for dipping.
• Reheat the kabob pieces in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.
• The pita can be wrapped in foil and warmed in the oven, or tossed back on the grill for a few seconds.
• Freezing isn’t ideal for the vegetables (especially the tomatoes and mushrooms), but the cooked tri-tip can be frozen in an airtight container for up to 2 months.

Frequently Asked Questions

• Can I use a different cut of beef if I don’t have tri-tip? Yes—sirloin or flat iron steak are both good options. Just go for a cut that stays tender over high heat and doesn’t need hours to break down.
• What if I don’t have a grill? A grill pan works great—just oil it lightly and cook the kabobs over medium-high heat, turning every few minutes. You can also broil them: position a rack about 5–6 inches from the heat, and broil for 8 to 10 minutes, flipping once.
• Is the yogurt sauce optional? Technically yes, but it’s doing a lot more than just sitting on the side. The cool, garlicky sauce is what ties the grilled beef and vegetables together, especially when you’re stuffing it all into pita.
• How do I know when the beef is done without a thermometer? For medium-rare, the beef should feel soft and springy when pressed. Medium will be firmer but still give a little. Either way, let the kabobs rest for about 5 minutes after grilling—they’ll finish cooking off the heat.
• Can I use other vegetables on the skewers? Yes. Zucchini, eggplant, even chunks of fennel work—just cut everything to about the same size so it grills evenly.
• Can I prep these ahead of time? You can marinate the beef the night before or freeze it in the marinade if you’re planning further ahead. Just thaw overnight in the fridge, then skewer and grill.

More summer grilling recipes

If the grill’s already on, might as well make room for these.

• Grilled Curried Yogurt Chicken Thighs – Tangy, spiced, and great with rice or flatbread.
• Grilled Broccoli Salad – Smoky, crunchy, and holds up on the plate.
• Grilled Butterflied Leg of Lamb with Marinade – Big flavor, easy to slice and serve.
• Grilled Glazed Pineapple – Serve with vanilla ice cream.
• Grilled Spicy Honey Garlic Chicken – Sweet heat and charred edges—fast favorite.
• Best Grilled Chicken – Juicy, simple, and always delivers.
• Juicy Grilled Pork Chops with Spicy Peach Glaze – Sticky glaze, tender inside, hits both sweet and spicy.
• Baked BBQ Chicken Skewers – Same skewered energy, no grill needed.
• Grilled Turmeric Lemon-Lime Chicken – Citrously delicous.

This post may contain affiliate links. Please read my disclosure policy.

Print

Marinated Tri-Tip Kabobs with Garlic Yogurt Sauce

These grilled tri-tip kabobs are packed with juicy steak, vegetables that cook evenly, and a garlicky yogurt sauce that pulls everything together. Serve it all tucked into warm pita for a grilled dinner that’s full of flavor and easy to pull off.

Course Dinner, Main Course

Cuisine Grilling, Mediterranean-Inspired

Keyword beef kabobs with vegetables, garlic yogurt sauce, grilled tri-tip skewers, kabobs with pita, Marinated Tri-Tip Kabobs with Garlic Yogurt Sauce, mediterranean grilling, summer grilling recipe, tri-tip kabobs, tri-tip recipes

Prep Time 25 minutes minutes

Cook Time 12 minutes minutes

Marinating: 1 hour hour

Total Time 1 hour hour 37 minutes minutes

Servings 4

Calories 448kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate ingredients.
• mixing bowls For whisking the marinade and the yogurt sauce.
• skewers Soak wooden ones in water 30 minutes before grilling or use metal ones.
• Knife To prep meat and veggies.

Ingredients

Marinade:

• 3 tbsps. (45 ml) olive oil
• 2 tbsps. (30 ml) low-sodium soy sauce
• 1 tbsp. (15 ml) frresh lemon juice
• 1 tbsp. (15 ml) balsamic vinegar
• 1 tbsp. (15 ml) honey
• 2 large cloves garlic minced
• ½ tsp. ground cumin
• ½ tsp. dried oregano leaves
• ½ tsp. smoked paprika
• 1 tsp. black pepper

Kabobs:

• 1 lb. (450 g) tri-tip roast trimmed and cut into 1¼-inch (3 cm) cubes
• 16 white button mushrooms
• 1-2 large bell peppers cut into 1-inch (2.5 cm) pieces
• 1 medium red onion cut into 1-inch (2.5 cm) pieces
• 8-10 cherry tomatoes
• kosher salt for finishing

Garlic Yogurt Sauce:

• ¾ cup (180 g) Greek yogurt (full-fat for the best flavor)
• 2 tbsps. (30 ml) fresh lemon juice
• 2 cloves garlic minced
• 2 tbsps. (5 g) fresh parsley finely minced
• 1/2 tsp. table salt

Assembly:

• pita bread (optional)

Instructions

• In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, balsamic vinegar, honey, garlic, cumin, oregano, paprika, and black pepper.
  3 tbsps. (45 ml) olive oil, 2 tbsps. (30 ml) low-sodium soy sauce, 1 tbsp. (15 ml) frresh lemon juice, 1 tbsp. (15 ml) balsamic vinegar, 1 tbsp. (15 ml) honey, 2 large cloves garlic, ½ tsp. ground cumin, ½ tsp. dried oregano leaves, ½ tsp. smoked paprika, 1 tsp. black pepper
• Add the cubed tri-tip to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to 8 hours.
  1 lb. (450 g) tri-tip roast
• While the beef marinates, soak wooden skewers in water for at least 30 minutes if using.
• Preheat the grill to medium-high heat (about 400°F / 200°C).
• Thread the marinated tri-tip, mushrooms, bell peppers, red onion, and cherry tomatoes onto skewers, alternating ingredients. Discard any remaining marinade.
  16 white button mushrooms, 1-2 large bell peppers, 1 medium red onion, 8-10 cherry tomatoes
• Grill the kabobs for about 10–14 minutes, turning occasionally, until the beef is cooked to your preferred doneness and the vegetables are slightly charred and tender. Salt to taste.
  kosher salt
• While the kabobs cook, make the yogurt sauce: In a small bowl, stir together the Greek yogurt, lemon juice, garlic, parsley, and salt until smooth.
  ¾ cup (180 g) Greek yogurt, 2 tbsps. (30 ml) fresh lemon juice, 2 cloves garlic, 2 tbsps. (5 g) fresh parsley, 1/2 tsp. table salt
• Serve the kabobs hot with the garlic yogurt sauce on the side or tucked into warm pita bread.
  pita bread

Notes

• The marinade can be made up to 5 days ahead and stored in the fridge.
• You can freeze the beef cubes in the marinade for up to 1 month. Thaw overnight in the fridge before grilling.
• Leftover kabob ingredients should be removed from the skewers before storing.
• The yogurt sauce can be frozen, but the texture may change slightly. Stir well after thawing.
• Don’t skip warming the pita—throw it on the grill for 30 seconds to bring it back to life.
• Nutrition information is estimated per serving and does not include pita bread, since it’s optional.
• Marinade values are calculated assuming approximately 25% absorption during cooking. Remaining marinade is discarded and not included in nutrition.

 

For the best results when making these marinated tri-tips kabobs with garlic yogurt sauce, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

 

Nutrition information is an estimate and will vary based on the brands and products you use.

 

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition

Serving: 360g | Calories: 448kcal | Carbohydrates: 15g | Protein: 30g | Fat: 31.1g | Saturated Fat: 10.5g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 16.4g | Cholesterol: 89mg | Sodium: 625mg | Potassium: 825mg | Fiber: 2g | Sugar: 8g | Vitamin A: 11787IU | Vitamin C: 4096mg | Calcium: 1166mg | Iron: 5mg

Have you made these Tri-Tip Kabobs? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Marinated Tri-Tip Kabobs with Garlic Yogurt Sauce appeared first on Noble Pig.

Weeknight BBQ Chicken Tenderloin Skewers, Straight from the Oven

There’s something about the way barbecue sauce clings and caramelizes in the oven, it pulls you in before the pan even hits the table. You’ve got chicken tenderloins dusted in smoky spice, pineapple caramelizing at the edges, and barbecue sauce bubbling into a sticky glaze—all baking on one sheet pan while you handle everything else. They can be grilled too, but baking these gave me a way to get that flavor without having to step away from the kitchen.

I started making these skewers years ago when my kids were little on nights when time was tight or the weather wouldn’t cooperate. The oven did what the grill couldn’t: gave me a way to get that grilled flavor without losing track of the rest of dinner. They’re quick, they deliver, and the chicken stays tender every time.

Even now, they hold up. The combo of sweet pineapple, soft red pepper, and saucy chicken still works just as well on a Tuesday as it does for last-minute guests. I’ll broil them for a minute if I want a little more char, but honestly, the flavor’s already there.

A Skewer Recipe That Doesn’t Need the Backyard

Most BBQ chicken skewer recipes assume you’ve got the grill going and the weather to match. This version skips the setup and still delivers everything you’d want – browned edges, juicy chicken, and a sticky glaze that clings just right. The pineapple isn’t just filler, it roasts down, picking up that sweet-savory thing that makes these feel like more than just chicken on a stick.

This is an easy way to get those BBQ flavors indoors—no grill, no weather check. What makes this one worth keeping is how well it plays both sides – baked or grilled, weeknight or weekend. It’s a low-effort recipe with high reward, and I haven’t gotten tired of it yet.

Why This Is the BBQ Chicken Skewer Recipe That Stuck

• Uses pantry spices but still brings real flavor.
• The pineapple shows up sweet, caramelized, and just juicy enough.
• No sauce pooling or slipping off. It sticks, bakes in, and clings like it should.

What You’ll Need to Make These Skewers

Nothing extra. Just the things that make these taste like something you’d want to eat again.

• Chicken tenderloins – They cook fast, stay tender, and don’t need trimming.
• Italian seasoning – Brings in a little dried herb note without needing to measure five things.
• Smoked paprika – Gives the chicken that edge, like it’s been near a grill.
• Garlic powder – Adds depth without needing to chop anything.
• Onion powder – Works quietly in the background to keep things savory.
• Red bell pepper – Softens in the oven and brings color and sweetness.
• Pineapple – Roasts up juicy and caramelized, not just sitting there for show.
• BBQ sauce – The sticky stuff that makes the whole skewer taste like BBQ.
• Chopped parsley – Just a little finish so it doesn’t all blend together.

How to Make BBQ Chicken Skewers in the Oven

Find the complete printable recipe with measurements in the recipe card at the bottom of the post.

• Step One (soak the skewers)
  Drop the skewers in water and let them soak for 30 minutes. This keeps them from burning in the oven.
• Step Two (season the chicken)
  Toss the cubed chicken and dried seasonings into a ziplock bag. Seal it and give it a good shake until everything’s coated.
• Step Three (thread it up)
  Skewer the chicken, red bell pepper, and pineapple. Mix up the order if you want, just keep the pieces snug, not squished.
• Step Four (get the oven ready)
  Line a baking sheet with parchment paper and lay out the skewers in a single layer. Preheat the oven to 400°F.
• Step Five (start the bake)
  Bake the skewers for 7 minutes. Flip them over and go another 7.
• Step Six (sauce and finish)
  Brush the skewers with BBQ sauce on both sides. Slide the tray back in for 4 more minutes, or until the chicken is cooked through and the sauce starts to bubble.
• Step Seven (top and serve)
  Sprinkle with chopped parsley and bring them to the table while they’re hot.

Bonus: this whole thing works great on a standard sheet pan – easy cleanup, no flipping chicken one piece at a time.

Tips for Making the Best BBQ Chicken Skewers

A few small things can make these even better, especially if you’ve made them once and want to switch things up.

• If you want more char, run the skewers under the broiler for 1–2 minutes at the end. Keep an eye on them so the sauce doesn’t burn.
• Canned pineapple works fine, just drain it well and pat it dry so it doesn’t steam in the oven.
• Use a silicone brush for saucing. It holds up better when brushing over hot chicken and sticky sauce.
• You can swap the parsley for cilantro if you want something that plays more into the sweet and smoky flavors.
• If you’re grilling, use medium-high heat and turn the skewers every few minutes until the chicken is cooked through.

Leftovers and Storage

These reheat well and don’t lose much texture, which makes them easy to hang onto for a few more meals.

• Store any leftover skewers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 350°F for about 10 minutes, or until warmed through.
• You can pull the chicken, pineapple, and peppers off the skewers and toss them into rice bowls or salads the next day.

Frequently Asked Questions

• Do I need to marinate the chicken first?
  Nope. The dry seasoning mix gives it enough flavor, and the BBQ sauce adds plenty at the end. Skipping the marinade keeps it fast and avoids extra prep time.
• Will the skewers still cook evenly if I mix chicken with pineapple and peppers?
  Yes, as long as the chicken pieces are cut to a similar size. The fruit and veggies can take a little extra heat, so you don’t have to worry about timing them perfectly.
• Can I still use wooden skewers if I’m grilling instead of baking?
  Yes, but make sure they soak for at least 30 minutes so they don’t catch fire. If you grill a lot, metal skewers might be worth having on hand.
• Is there a BBQ sauce you recommend for baking?
  Thicker sauces tend to cling better in the oven. If yours is thin, simmer it for a few minutes to reduce it before brushing it on.

More Weeknight Chicken Dinner Recipes

Chicken’s in the fridge, time’s running out, these are the ones that actually work.

• Creamy Garlic Chicken Pasta – Saucy, rich, and done in about 30 minutes.
• Lemonade Chicken – Buttermilk chicken with a crunchy, zesty coating that lives up to the name.
• Chicken Tenderloin Marinara Bake – Bubbly, cheesy, and made with tenderloins for a faster bake.
• Chicken and Rice – All in one pan on the stovetop – comfort food without the oven.
• Saucy Plum Chicken – Big flavor and it only takes 15 minutes to pull off.
• Apricot Glazed Chicken Breasts – The apricot jam does the heavy lifting in this one.

If you’re searching for more chicken tenderloin recipes, this lemony piccata is another one I keep coming back to.

This post may contain affiliate links. Please read my disclosure policy.

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Baked BBQ Chicken Skewers with Pineapple and Peppers

Baked BBQ chicken skewers made with chicken tenderloins, red bell peppers, and pineapple. A fast oven-roasted option with smoky spices and sticky barbecue sauce—no grill needed.

Course Dinner, Main Course

Cuisine American

Keyword baked bbq chicken skewers, Baked BBQ Chicken Skewers with Pineapple and Peppers, bbq chicken skewers in oven, easy chicken tenderloin recipes, oven bbq chicken, pineapple chicken skewers, sheet pan chicken skewers

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 4 (2) skewers

Calories 282kcal

Author Cathy Pollak

Equipment

• skewers Wooden or metal; soak wooden skewers before baking or grilling
• Ziploc bag For seasoning the chicken easily.
• Knife For cubing up the ingredients.
• pastry brush To baste the skewers with BBQ sauce.
• measuring cups and spoons For accurate ingredient measurement.
• baking sheet Holds all the skewers in one layer.
• parchment paper For easy cleanup.
• tongs To flip the skewers while baking.

Ingredients

• 8 skewers
• 1½ lbs. chicken tenderloins cut into 1 to 1½-inch cubes
• 2 tsps. Italian seasoning
• 1 tsp. smoked paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• ½ large red bell pepper cut into 1 to 1½-inch pieces
• ½ pineapple cut into 1 to 1½-inch pieces
• ½ cup barbecue sauce
• 3 tbsps. chopped parsley

Instructions

• Soak the skewers in water for 30 minutes while you prepare everything. (Not necessary if you're using metal skewers.)
  8 skewers
• Preheat the oven to 400°F.
• Add the chicken and dried seasonings to a ziplock bag. Seal the bag and toss until the chicken is evenly coated.
  1½ lbs. chicken tenderloins, 2 tsps. Italian seasoning, 1 tsp. smoked paprika, 1 tsp. garlic powder, 1 tsp. onion powder
• Thread the chicken, red bell pepper, and pineapple onto the skewers.
  ½ large red bell pepper, ½ pineapple
• Arrange the skewers on a parchment-lined baking sheet.
• Bake for 7 minutes.
• Rotate the skewers and bake for another 7 minutes.
• Baste both sides of the skewers with barbecue sauce.
  ½ cup barbecue sauce
• Bake for an additional 4 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
• Sprinkle with chopped parsley and serve.
  3 tbsps. chopped parsley

Notes

• Chicken tenderloins cook evenly and stay tender, making them a great fit for skewers.
• You can use canned pineapple—just drain and pat it dry before threading.
• If you want more char, broil the skewers for 1–2 minutes at the end.
• This recipe works on the grill too—medium-high heat and turn often.

 

For the best results when making these Baked BBQ Chicken Skewers with Pineapple and Peppers, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

 

Nutrition information is an estimate and will vary based on the brands and products you use.

 

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition

Serving: 323g | Calories: 282kcal | Carbohydrates: 33g | Protein: 36g | Fat: 1.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 73mg | Sodium: 414mg | Potassium: 699mg | Fiber: 2g | Sugar: 26g | Vitamin A: 61IU | Vitamin C: 100mg | Calcium: 66mg | Iron: 3mg

Have you made these Baked BBQ Chicken Skewers with Pineapple and Peppers? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Baked BBQ Chicken Skewers with Pineapple and Peppers appeared first on Noble Pig.

Grilled Spicy Honey Garlic Chicken

Grilling this spicy honey garlic chicken has become one of my favorite ways to cook outdoors. It’s the kind of recipe that just works every time, whether you’re using charcoal, gas, or even an electric grill. Plus, it’s got that sweet and spicy balance that always hits the spot.

Sure, you could make it in the oven, but there’s something about grilling it outside that really brings out the flavor. I’ve found myself making this chicken on repeat all summer long.

Why I Love This Recipe

• Big flavor, simple prep.
• Crispy skin with real heat.
• Juicy every single time.

Ingredients

Get ready to raid your pantry, this one turns simple staples into something seriously good.

• Chicken thighs and drumsticks – Dark meat stays juicy on the grill. Those big value packs work perfectly.
• Sriracha hot sauce – Brings the heat.
• Rice vinegar – Adds tang to balance the sweetness.
• Honey – For that sticky, caramelized finish.
• Low-sodium soy sauce – Deep, salty basefor the marinade.
• Sesame seeds – A quick sprinkle for texture.
• Green onion and cilantro – Use both or whichever fresh herb you’ve got.
• Garlic – Fresh is best for that punched up flavor.
• Red pepper flakes – A little extra heat.
• Salt – Always.

The garlic, honey and soy trio powerhouse can also be found in my slow cooker honey-soy pulled pork if you’re looking for an indoor recipe option.

How to Make Grilled Spicy Honey Garlic Chicken

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (mix the marinade)
  Grab a large bowl and whisk together all the marinade ingredients. Make sure it’s big enough to hold the chicken once everything’s coated.
• Step Two (marinate the chicken)
  Add the chicken and toss it well so every piece gets covered. Let it chill in the fridge for at least two hours , overnight if you want that full honey-garlic flavor to really sink in. The honey, garlic and soy flavors will really come through, just like it does in my sticky baked honey garlic chicken wings and my Mongolian beef noodles.
• Step Three (grill it up)
  Preheat the grill to medium-high. Once the chicken hits the grates, lower the heat to medium and close the lid. Flip it just once, that’s how you keep the outside caramelized without drying it out. Cook until it reaches 165°F (74°C).
• Step Four (finish and serve)
  Take it off the grill, rest it a few minutes, then top with sesame seeds or green onions if you’re feeling fancy. The heat, the sweet, the char, it’s all there.

Recipe Tips

A few things to make this grilled honey garlic chicken turn out right every time.

• Let the chicken marinate at least two hours, but five or six gives the best flavor and texture. Twelve is fine if you need the extra time.
• Give each piece space on the grill so it cooks evenly and gets those grill marks.
• Use a meat thermometer and pull it off at 165°F (74°C) for juicy results.
• Rest the chicken a few minutes before slicing so the juices settle back in.
• If you’re cooking inside, bake it at 425°F (220°C) on a parchment-lined sheet for 45 to 50 minutes, until fully cooked.

Storage and Freezing 

Here’s how to keep your spicy honey garlic chicken tasting great later.

• Store: Let it cool first, then seal it in an airtight container. It’ll keep in the fridge for up to 4 days.
• Reheat: Warm it in the oven at 350°F (175°C) for 10–15 minutes, covered with foil so it stays juicy. The microwave works too, just go slow so it doesn’t dry out.
• Freeze: If you’re saving it longer, freeze it in a container or freezer bag for up to 3 months. Slice or shred it first so it’s easy to reheat.
• Thaw: Move it to the fridge overnight, then reheat as usual.

MORE CHICKEN RECIPES

• Brined Chicken Drumsticks with Hoisin Glaze
• Oven Fried Chicken Drumsticks
• Lemonade Chicken

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Grilled Spicy Honey Garlic Chicken

Grilled spicy honey garlic chicken that's a perfect balance of sweet heat, just the way I like it. Trust me, this chicken will be your go-to grilling recipe.

Course Main Course

Cuisine American

Keyword Grilled Spicy Honey Garlic Chicken

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Marinating 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 6 people

Calories 588kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• whisk

Ingredients

• 6 tbsps honey
• 3 tbsps sriracha
• 3 tbsps rice vinegar
• 2 tbsps low-sodium soy sauce
• 5 cloves garlic, peeled and crushed
• 1/2 tsp red pepper flakes
• 1/2 tsp table salt
• 4 lbs chicken drumsticks and thighs

Optional Garnishes:

• green onion, sliced
• cilantro leaves, fresh
• toasted sesame seeds

Instructions

• In a large bowl, whisk together honey, sriracha, rice vinegar, soy sauce, garlic, crushed red pepper flakes, and salt.
  6 tbsps honey, 3 tbsps sriracha, 3 tbsps rice vinegar, 2 tbsps low-sodium soy sauce, 5 cloves garlic, peeled and crushed, 1/2 tsp red pepper flakes, 1/2 tsp table salt
• Add chicken to the marinade and toss well to coat.
  4 lbs chicken drumsticks and thighs
• Cover the bowl and refrigerate at least 2 hours, but up to 12 hours.
• Preheat a grill to medium-high heat. Place chicken on the hot grill and immediately turn the temperature down to medium. Cover the grill and cook until the chicken is fully cooked, flipping once. It should register 165 degrees F on an instant-read thermometer in the thickest part of the meat not touching a bone. (This usually takes about 10 minutes per side over medium heat with the grill closed.)
• Remove chicken from the grill and serve with any garnishes you prefer.
  green onion, sliced, cilantro leaves, fresh, toasted sesame seeds

Notes

For optimal outcomes when making this grilled spicy honey garlic chicken, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 175g | Calories: 588kcal | Carbohydrates: 19.5g | Protein: 66.3g | Fat: 26.4g | Saturated Fat: 6.9g | Polyunsaturated Fat: 5.4g | Monounsaturated Fat: 10.1g | Cholesterol: 204.4mg | Sodium: 515.8mg | Potassium: 450.9mg | Fiber: 0.3g | Sugar: 18.1g | Vitamin C: 9.8mg | Calcium: 7.7mg | Iron: 7.4mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Grilled Spicy Honey Garlic Chicken appeared first on Noble Pig.

As a little kid, I ate a lot of pork chops. And when I say a lot of pork chops, I really mean it. At least twice a week. Honestly, I didn’t mind it in the least, in fact I looked forward to it. My mom prepared them one of two ways. How many of you remember Shake ‘n Bake? Does that still exist? Shake n’ Bake Pork Chops was one of the ways my mom got dinner on the table quickly. Pour the seasoning in a bag that was provided and coat the pork by shaking it in the bag and baking. It didn’t get easier than that technique.

My mom also made her pork chops by broiling them in the oven. Again, it was nothing fancy, seasoned with salt and pepper. Both methods were decent, solid meals and are very reminiscent of how people cooked in the 1970’s and eighties. I can’t complain since I still love pork chops to the max!

However, while both of the previously mentioned pork dishes were good, they do not compare to these Juicy Grilled Pork Chops with Spicy Peach Glaze. If tender and delicious pork chops made with ease on your outdoor or indoor grill is for you, then I’ve got you covered. While they are perfect for summertime on the deck, you can easily make these chops for tailgating and any other occasion you might deem appropriate.

The absolute best process for keeping pork chops tender and juicy comes down to two things, brining and cooking to the proper temperature. More on the latter later, for now let’s talk about brining.

Brining is not just for the thanksgiving turkey, the process works on all kinds of meat. In short and without getting too scientific, brining works its magic by breaking down muscle tissue, which draws in moisture through a process called osmosis. And while it might take two days to brine a turkey, a small cut of meat like a pork chop benefits greatly with a thirty-minute brine by greatly improving the flavor and tenderness. And while the chops are brining you have enough time to put together the spicy peach glaze and heat up your grill.

After the brining process I pat the pork chops dry and sprinkle them generously with coarse ground pepper.

The spicy peach glaze comes together in minutes. Since it is made with peach jam, it can made year-round whether you grill your pork chops indoors or out.

I place my pork chops on the grill over very low heat and turn and rotate them every five minutes. This is what they look like after the first turn.

After about fifteen to twenty minutes the pork chops are beginning to brown and it’s time to check their internal temperature.

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I use my favorite digital thermometer to check the internal temperature of my pork.

The safe internal cooking temperature for fresh cuts of pork is 145 degrees F. Use a digital cooking thermometer to measure the temperature at the thickest part of the cut, making sure to not touch any bone. Once you have reached 145 degrees F, remove the pork from the heat and let is rest for three minutes. The pork chops will have a blush of pink when you cut into them.

I begin glazing my pork chops when they are about ten degrees (135 degrees F) below doneness. If you try to glaze sooner, you will end up burning the outside of the meat.

It doesn’t get more delicious than this. Everyone will be salivating when you arrive at the table with a platter of these pork chops in tow!

MORE PORK CHOP RECIPES

• Pork Cutlets with Apples
• Pork Chops with Balsamic Fig Sauce
• Apricot Glazed Grilled Pork Chops
• Sheet Pan Pork Chops

MORE PEACH RECIPES

From crumbles to ice cream, peaches add a vibrant twist to any recipe.

• Grilled pound cake, warm peach coulis with a Chantilly cream sauce is easier to make than it sounds.
• A classic dessert turned cocktail, this raspberry and fuzzy peach melba will rock your summertime bar.
• Take advantage of the season’s sweetest and ripest fruit with this coconut peach crisp.
• Fresh peach ice cream made with warming cinnamon is truly the best.
• Peach margaritas are ready for your next fiesta.
• This peach dump cake is fire!
• Take advantage of peach season with this quick and simple dinner – peach chutney pork chops recipe.
• When it comes to adding oatmeal to your smoothie, there is no better flavor combination than a peach cinnamon oatmeal smoothie.
•  Gluten free peach crisp that tastes amazing.

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Juicy Grilled Pork Chops with Spicy Peach Glaze

Grilling a quick and easy meal has never been so easy. These tender and Juicy Grilled Pork Chops with Spicy Peach Glaze come together quickly for a dinner your family and friends will not soon forget. The glaze can be put together in minutes, while the pork chops undergo a quick brine. Get this easy meal in your dinner rotation now!

Course Main Course

Cuisine American

Keyword Juicy Grilled Pork Chops with Spicy Peach Glaze

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Resting Time 3 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6

Calories 299kcal

Author Cathy Pollak

Ingredients

Brine:

• 1/4 cup table salt
• 4 cups water
• 6 (3-4 lbs) bone-in pork chops, about 3/4" thick
• coarse ground black pepper

Glaze:

• 1/2 cup dry white wine
• 1/4 cup peach jam
• 1 jalapeno sliced lengthwise, seeded and deveined
• 1/4 teaspoon red pepper flakes
• 1 Tablespoon butter

Instructions

• In a container large enough to hold your meat, dissolve the salt in water. Add pork chops. If there’s not enough liquid to cover, add a solution of 1 cup of water and 1 Tablespoon of salt until the pork chops are completely submerged. Let sit for at least 30 minutes and up until 2 hours.
• Meanwhile (right before grilling), make the glaze. Add wine, jam, jalapeno and red pepper flakes to a small saucepan over low-medium heat. Bring to a boil and simmer until reduced by half and the mixture is thick and syrupy. Remove from heat and stir in butter. Set aside.
• Remove pork chops from the brining solution and pat dry. Season each side with coarse ground black pepper.
• Preheat all grill burners on high for 15 minutes. Turn all burners down to low and place the pork chops on the grill. Turn and rotate the chops every five minutes for about 15-20 minutes before starting to check the internal temperature of the pork chops. (Your grill will have its own hot spots, rotate the chops around for even cooking.)
• When chops reach an internal temperature of at least 135 degrees F, begin brushing the glaze on each side of the pork chop. Continue grilling the pork chops until they reach the desired temperature of 145 degrees F. To check doneness properly, use a digital cooking thermometer to measure the temperature at the thickest part of the cut without touching any bone. Once you have reached the desired internal temperature of 145 degrees F, remove them from heat and let the pork chops rest for three minutes. 
• Serve immediately.

Video

Nutrition

Serving: 154g | Calories: 299kcal

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Juicy Grilled Pork Chops with Spicy Peach Glaze appeared first on Noble Pig.

It’s been awhile since I’ve shopped in a Filipino grocery store, possibly since I’ve lived in Southern California, which is about 14 years ago. I’m sure they have Filipino grocery stores in Portland, but I surely don’t get to the city enough. In fact, when I’m in Portland, I’m usually at the airport leaving town.

What I love about Filipino food and this Filipino-Style Grilled Flank Steak is the abundance of sweet, salty and sour flavor. Filipino food just pops and the marinade I use here is no exception. In fact, in this recipe I used the whole lemon, rind and all, which infuses an intense citrus flavor and helps create a very acidic marinade known so well in Filipino cooking.

As you can see I quartered a whole lemon along with a handful of other ingredients and placed them in my food processor and processed until smooth. So easy.

This is what the marinade looks like after it is processed. Just pour it over your flank steak and let it do its magic.

In my last post about Grilled Curried Yogurt Chicken Thighs, I spoke about how a marinade does the work for you in the kitchen (so let it). And it’s no secret this particular cut of steak is a very tough piece of meat. This marinade is going to completely tenderize and flavor the flank steak’s smooth and resistant surface.

Weirdly, I love this flank steak in tacos, but it’s also perfect just eaten on its own with your favorite veggies.

Always let it rest 15-minutes before slicing so the juices can return to all edges of the steak.

Flank steak should be sliced “across the grain”. This means to cut across the width of the steak, not the length. This cuts the fibers within the steak and makes them shorter, therefore they are easier to chew.

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Grilled Turmeric-Lemon and Lime Chicken

There is a well-known fast food chain in California that made some of my favorite grilled chicken. It was tangy, delicious and juicy and it had a nice yellow color, which made it a beautiful golden brown when grilled. Before you ate it you knew it was going to taste good. However, to achieve the appetizing color, food coloring was used.

There really is no need to go the food coloring route when you can use turmeric to get the same color result. Normally found in Indian cuisine, turmeric enhances the flavors of curry, citrus and cumin. And in this recipe, it gives a beautiful golden color and naturally brightens the lemon and lime flavor.

I prefer using thin-sliced chicken breasts when I grill chicken. They cook faster and you don’t have to worry about them burning on the grill.

A couple turns and a bit of oil in the marinade keep the chicken from sticking to the grates.

Even with the chicken in a marinade of lemon and lime, I like to grill a few lemon and lime halves. Squeezing the grilled citrus over the finished chicken adds a hint of smokiness to this delicious recipe.

Slice it up the finished chicken and serve over a bed of lettuce for the perfect salad. It’s a great dinner salad, but also makes the perfect leftover lunch.

The post Grilled Turmeric-Lemon and Lime Chicken appeared first on Noble Pig.

Is it just me, or is anyone else shut down by their husband any time you want to use the grill? If I even mention that I am going to turn it on…a million reasons why I shouldn’t ensues . What is it about the whole act of grilling that makes it a well-protected sport among the male species? Please tell me I am not the only one experiencing this?

However, the other day I had to break it to my husband that I was having a “girls only” luncheon and grilled pizza was on the menu. He gave me the “deer in headlights” look, because there was nothing he could do to involve himself in the grilling since he wasn’t going to be home (insert maniacal laughter here). I win!

First of all I wanted to grill naan bread as my base. It has such a nice texture after it’s slightly charred and makes the perfect vehicle for a pizza. Brush a little olive oil on the naan, completely coating the whole surface, front and back.

Preheat the grill for a few minutes before throwing the naan on the grates. For nice grill marks lay something heavy on top of the bread.

Let the bread cool a bit and start layering with a little barbecue sauce and cover it in fresh mozzarella.

This is a great way to use up the leftover rotisserie chicken from the night before. I toss it with a little barbecue sauce too.

On top of all the other goodness, you’re going to add slices of incredibly nutritious California avocados. Avocados contain over twenty different vitamins and minerals and are prized for their healthy fats, fiber and various other nutrients. Make sure to add as many as you can fit!!

Such a great meal! You will not believe how delicious this tastes!

One slice will not be enough. Let me know if you give this recipe a try.

More Grilling Recipes with Avocados

1. Cheese-Filled Grilled Avocados
2. Bacon-Avocado Cheeseburger

The post Grilled Avocado-Barbecue Chicken Naan Pizza + VIDEO appeared first on Noble Pig.

When the avocado is involved, it doesn’t take much to make a burger seem like a gourmet meal. The creaminess of the avocado and its buttery-velvety taste and texture add decadence to an otherwise simple, grilled food.

With the help of California Avocados, I set out to make a meal I could easily recreate for tailgating this Fall! Avocados are the perfect food to take when cooking away from home. They transport great and are easy to slice or mash up on site on an as needed basis.

Since burgers were going to be the star of the show, I grabbed my new grilling tools and set out to make some awesomeness.

I even decorated the table with avocados to go along with my theme. Because they are so delicious on their own, a few folks ate them plain, sliced right on their plate.

This avocado bowl is my new go-to guacamole bowl. Is it not the cutest?!! I filled it with ripe grape tomatoes since I was going to put my guacamole over nachos for this meal.

As friends arrived I served my Cheese-Filled Grilled Avocados. Since the grill was already going, these took about 5 minutes to make and serve. They are perfect for tailgating too. You can grill many at one time and then sit down for a bit and enjoy your friends.

One of my favorite ideas for any type of gathering is making flavored waters. These are easily transportable. Fill with water at home, adding ice, fruit, herbs or veggies at party time…where-ever that may be. The water gets infused with lovely flavors.

These three bottles are filled with grapes, cucumbers and another with a cucumber-lime combo (my favorite).

I also made cheesy nachos topped with my version of Chunky Guacamole. What tailgate party is complete without guacamole? Not any of mine.

Adding a few special ingredients to guacamole, makes it even more fabulous.

Here’s the awesome Weber Grill I used, sent to me by California Avocados. Friends, this is the coolest little grill. It’s perfect for tailgating and so easy to throw in the back of the car or truck.

You will no longer be stuck having to use a teeny-tiny tabletop grill when tasked with grilling for a crowd. I am ecstatic to own it.

You can also get the cart that folds down and has wheels to pull the grill along. Just bring your propane tank and you are set to go!!

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