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Grilled Country Style Pork Ribs

By 22 Comments

Simmered stove-top to jump start the cooking process, this recipe for Grilled Country Style Pork Ribs then gets an overnight marinade in a sweet and tangy whiskey based sauce, making them a breeze to finish on the grill.

Grilled Country Style Pork Ribs slathered in bbq sauce.
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You’ll be so impressed with how meaty, juicy-tender these grilled country style ribs are. This recipe is easy to make, even for beginning home cooks.

What Are Country Style Pork Ribs?

Despite their name, Country Style Pork Ribs aren’t ribs at all. They are thick meaty strips of pork cut from the blade end of the loin near the shoulder. You can purchase them bone in or boneless, boneless being the more common. I’ve cooked them both boneless and bone-in with good results using this recipe. They contain a combination of fat and lean meat, which means they’ll benefit from a long cook, in this case simmered stove top, to render the fat. With their meaty nature, they’re less likely to dry out during the grilling process, and result in a very flavorful pork dinner.

How Do You Grill Country Style Ribs?

You don't need to be a pit master or expert smoker to make this recipe. Let’s take a look:

  • Like any rib recipe, you’ll need to pre-cook the ribs before sending them to the fire. You can either place them in a foil-lined roaster and bake them at 250 degrees for about an hour and a half, or simmer them stove top for 20 minutes. I find the stove-top method to be easier and less hassle.
  • Simmering them in water will render some of the fat and they’re ready for an overnight marinade.
  • When you’re ready to grill, the heat from the flames will brown them for a quick finish, and basting them with BBQ Sauce will caramelize them for a true bbq treat.
  • During our camping years, and planning ahead, they travel well and a breeze to cook at your campsite. I named them Campfire Ribs as this was my go-to ribs recipe for camping.

So instead of thinking about hot dogs and burgers for your next cook-out declare independence from mustard and catsup and grab a package of country style ribs and a bottle of BBQ Sauce.

Marinade For Pork Country Style Ribs

I love this marinade because it’s a unique and well balanced blend of savory and sweet ingredients, with a touch of acid (orange juice) to brighten the flavors, and with rustic vibe adding whiskey.

Ingredients for marinade for country style ribs.
  • Orange Juice: Brings a sweet acid to brighten the flavor.
  • Whiskey: Adds a smoky, savory note while rounding out the sweet and acidic elements. It also tenderizes the meat by helping to break down the muscle fibers.
  • Soy Sauce and Hoisin: Soy sauce brings heavy savory and umami flavor, and salt to help tenderize the meat. Hoisin a rich base of sweetness and garlic. Together, they create a sweet and salty Asian BBQ profile which will help caramelize the meat on the grill.
  • Brown Sugar: Brings everything together with sweetness.

Ingredient Substitutions

  • Pineapple Juice works well as a substitute for orange juice.
  • Bourbon can be substituted for Whiskey
  • Tamari substituted for soy sauce will make this gluten free.
  • Unfortunately there’s not a great substitute for Hoison sauce. It’s hard to replicate it’s sweet, sticky, umami qualities.

Optional Finishing Sauces

A traditional bbq sauce works very well here, however, if you’re looking to change up the flavor profile, here are some options.

Any of these will go well with the flavor of the marinade.

Step by Step Instructions

Marinade for Country Style Pork Ribs.
Step 2: Boiling country style ribs before grilling.
  1. Step 1: Make the marinade: Combine all of marinade ingredients in a bowl and whisk until well blended. Set aside.
  2. Step 2: Simmer the ribs: Place the ribs in a 6 – 7 quart Dutch oven and add just enough water to cover. Bring to a simmer and cook for 20 minutes.
Step 3: country style ribs in a disposable pan.
Step 4: Pouring marinade over country style pork ribs.
  1. Step 3: Marinade Time: Drain the ribs in a colander in the sink and then place them in a roasting pan or a disposable foil pan.
  2. Step 4: Pour marinade over boiled ribs.
Marinade for country style pork ribs in an easy to use disposable container
  1. Step 5: Use tongs to turn the ribs to coat them well in the marinade. Cover with foil and refrigerate the ribs for 24 hours, or even better, two days. Using tongs, turn a few times during this marinade time to coat with flavor.
Grilled Country Style Pork Ribs with BBQ sauce
  1. Step 6: Grill The Ribs: The ribs are then easily finished on the grill and then slathered with your favorite bbq sauce for a beautiful glaze.

Tips For Success

  • Testing Notes: I’ve seen several recipes where instructions indicate to boil ribs 50 minutes stove-top. I’ve done this to test the recipe and found the meat to be less desirable in texture. Hard to describe, but mushy comes to mind.
  • Let ribs come sit at room temperature for about 20 – 30 minutes before grilling. When meat goes straight from the fridge to a hot grill, the difference is extreme. A warmer piece of meat will cook the edge and the center more even.
  • Fire: Any BBQ sauce, bottled or homemade, will more than likely contain a good amount of sugar. This means flare-ups during the grilling process. Don’t add the sauce too soon and monitor the ribs closely for flare-ups.
  • You’ll notice the ribs can vary in size, moving them around will also insure even cooking.

What To Serve Them With – Classic BBQ Sides

A classic bbq entree, like grilled country style ribs deserves som traditional bbq style sides:

Storage and Reheating

  • Refrigerator: Store cooked ribs in the refrigerator, well sealed, for up to 4 days.
  • Reheating: Place ribs, covered in foil, in a 250 degree low-heat oven. Cook until just warm enough to eat, about 15 – 20 minutes. You don’t want to re-cook them, as it will compromise the tender texture. Do not re-heat ribs in the microwave. You’ll end up with rubbery meat.
  • Freezer: Store ribs in the freezer for up to 3 months. I like to use freezer zip-lock style bags. You can lay them flat to optimize store space. Be sure to label and date them using a sharpie pen.

FAQ’s

Are Country Style Pork Ribs Tough?

They most certainly can be if not cooked properly. You simply can’t take country style ribs out of the package and throw them on the grill. You must complete the pre-cooking stage, either stove-to or oven to start the process of breaking down the connective tissue.

Is It Ok To Boil Country Stye Ribs Before Grilling?

Some think that boiling removes flavor. I haven’t found that to be the case. I’ve provided you with a marinade that is full of flavor that will penetrate the ribs with excellent flavor. If you’re worried about boiling, slow roast these in a 250 degree oven for 1.5 hours.

Are Country Style Ribs Beef or Pork?

You can purchase either beef or pork country style ribs. I have never used this recipe on beef, so don’t know if it will work with the same results. Please stick to pork for this country ribs style recipe.

Explore More Of Our Colorado Grilled Favorites

And if you’re interested in more Summer recipes, don’t miss my Grilling Category, you’ll find lots of ideas for all of your backyard parties, including one of the most popular on my site for Grilled Flank Steak with Horseradish Cream Sauce.

And if you’re looking for more ways to cook Country Style Pork Ribs, try this Slow Cooker Country Style Ribs with Sauerkraut and Potatoes. Pure delicious comfort food.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Grilled country style pork ribs with BBQ sauce.
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4.78 from 9 votes

Grilled Country Style Pork Ribs

A country style pork ribs recipe that's easy enough to take on a camping trip and perfect for feeding a hungry back-yard BBQ party crowd. A quick stovetop simmer and then a long marinade makes these country style pork ribs a breeze to finish on the grill or over a campfire.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course Pork
Cuisine: American
Servings: 10 Ribs
Calories: 684kcal
Author: Lea Ann Brown

Ingredients

  • 6 pounds country style pork ribs
  • Marinade For Grilled Country Style Pork Ribs
  • 3 Tablespoons Oil Canola or vegetable oil works well here
  • ⅓ Cup Hoisin Sauce
  • ⅓ Cup Soy Sauce Or tamari to make this guten free
  • 2 Cups BBQ Sauce
  • 4 Tablespoon Fresh Ginger grated – use a zester.
  • ¾ Cup Whiskey
  • Orange Zest and juice
  • ½ Cup Brown Sugar
  • 6 Cloves Garlic fine chopped
  • Finishing Sauce
  • 1 Cup BBQ Sauce Either bottled or homemade

Instructions

  • Add the country style ribs to a large 6-7-quart Dutch oven. Cover with water and simmer for 20 minutes. Drain the ribs in a colander in the sink.
  • Add all of the marinade ingredients to a bowl and use a whisk to combine.
  • Place ribs in a roasting dish and pour the marinade over them. Using tongs, turn the ribs several times to coat. Cover with foil and refrigerate for at least 24 hours and preferably two days. Turning occasionally. You can also use 2 – 3 heavy duty gallon storage bags. Turn bags occasionally.
  • Heat grill to 450 degrees. Lower temp to 350 and add ribs. Grill ribs over medium hot flame for 15 minutes, turning frequently or until just starting to char. You want to create a medium crust (Maillard Reaction) but not char them. Then baste liberally with bbq sauce, turning frequently until sauce is caramelized. This will only take a few minutes.

Notes

Tips For Success
  • I’ve seen several recipes where instructions indicate to boil ribs 50 minutes stove-top. I’ve done this to test the recipe and found the meat to be less desirable in texture. Hard to describe, but mushy comes to mind.
  • Let ribs come sit at room temperature for about 20 – 30 minutes before grilling. When meat goes straight from the fridge to a hot grill, the difference is extreme. A warmer piece of meat will cook the edge and the center more even.
  • Any BBQ sauce, bottled or homemade, will more than likely contain a good amount of sugar. This means flare-ups during the grilling process. Don’t add the sauce too soon and monitor the ribs closely for flare ups, moving them around a a lot.
  • You’ll notice the ribs can vary in size, moving them around will also insure even cooking.

Nutrition

Calories: 684kcal | Carbohydrates: 63g | Protein: 36g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 1874mg | Potassium: 889mg | Fiber: 1g | Sugar: 51g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 3mg

Griled Country Style Pork Ribs …. It’s Whats for Dinner

Eggs Rio Grande, New Mexican Breakfast Eggs

By 8 Comments

This classic Mexican and Southwestern recipe adds rosemary, cider vinegar and Hatch Chile peppers to scrambled eggs to bring a whole lot of pizzaz to breakfast. This is one of our favorite and unique New Mexican breakfast recipes. With a line up of ingredients that will wow the palate. Save this one for your next hungry breakfast crowd.

Mexican breakfast scrambled eggs with black beans.

What are Eggs Rio Grande?

This quick breakfast dish is made ala Southwestern with red cherry tomatoes, sweet onions, Hatch chile peppers, celery and seasoned with vinegar, sugar and rosemary. Yes, vinegar and sugar.

If you would have said to me, “add sugar and vinegar to your scrambled eggs next time you make them” I would have looked at you like you had two heads.

This recipe from the Albuquerque Junior League, Simply Simpatico Cookbook, asks us to do just that, and what a delicious surprise it is. It has most certainly become on of our favorite Mexican egg dishes. For your convenience, I’ve included an Amazon Affiliate Link for the cookbook if you’re interested in ordering. As an Amazon Affiliate, I receive a small commission at no charge to you.

It’s so good, that I’ve not only also served this for breakfast but have made it again for a quick, easy dinner. Served over warm flour tortillas and a side of black beans, it’s a great way to celebrate the flavors we love so much for an easy Mexican breakfast.

We don’t have garden fresh tomatoes yet, but cherry tomatoes, simply halved, then quartered worked beautifully in this dish. And with beautiful sweet Vidalia Onions in our markets now, you must try this recipe before those onions are gone.

This is very well balanced dish in flavor and in creamy texture. The onions and the peppers always make a great pair, and bringing in the celery, vinegar and sugar makes this an exciting experience.

What we love about this recipe is that the chopped vegetables aren’t cooked with the eggs, but added at the end. Just long enough for them to warm and blend flavor into the eggs.

Which brings a bit of a nice crunch to the dish. And why it’s important to practice your chopping skills and dice those onions and celery into small or medium dice, ¼ – ½ inch square.

How to Make Scrambled Eggs:

I’m of the opinion that scrambled eggs are very often over cooked resulting in a dry and rubbery texture. It’s the most common mistake in cooking the eggs.

Scrambled eggs should be light, silky and with delicate curds. Every morning at Culinary School we made breakfast for 25. 

One of our preferred ways to cook scrambled eggs was to simply season with Fines Herbs, (a classic French herb seasoning mix of fresh parsley, chives, chervil, and tarragon). So yes, we got plenty of practice at scrambling eggs. Here are some things I learned to help achieve the perfect scrambles eggs.

  • Use a non-stick pan
  • Two eggs per person.
  • Thoroughly blend your eggs with a whisk. Blend, don’t beat, until a uniform mixture is evident. You don’t want them frothy.
  • Gentle heat. Cook the eggs over medium-low heat and pay attention all the time to keep from cooking the eggs too quickly or too much.
  • Add butter to the warmed skillet. Let the butter come to a slight bubble and when the bubbles are gone, add the eggs.
  • With a rubber spatula stir often and gently at first so the cool eggs adjust to the pan. When the first curds appear, stir intermittently, and lift and fold the curds onto the fluid egg.
  • Continue to fold and stir until you see steam rising and the whole mixture is beginning to set. Remove from heat while they still look “wet”.

Recipe for Eggs Rio Grande, New Mexican Breakfast Eggs:

Mexican breakfast Scrambled eggs with tomatoes, celery, onion, sugar and vinegar served on a flour tortilla

I hope you give this scrambled egg recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite Mexican breakfast recipe, let me know, I'd love to give it a try.

Explore More Southwestern Recipes

And if you love homemade Mexican flavors, and the idea of scrambled eggs with that South of the Border flair, you won’t want to miss this easy recipe for Mexican Scrambled Eggs. Or take a look at my Scrambled Egg Sandwich, made with Texas Toast and lots of Southwestern flair.

If you’re chile pepper crazed like us, don’t miss my post on Hatch Green Chile Recipes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Eggs Rio Grande - Mexican scrambled eggs served on a flour tortilla
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5 from 5 votes

Eggs Rio Grande, New Mexican Breakfast Eggs

This is a recipe for Eggs Rio Grande, a Mexican breakfast idea with a line-up of ingredients that will wow the palate. An easy Southwestern scrambled egg recipe to feed your next hungry breakfast or brunch crowd.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Breakfast Recipes
Cuisine: Southwestern Mexican
Servings: 3
Calories: 401kcal
Author: Lea Ann Brown

Ingredients

  • ¾ cup tomato rough chopped
  • 2 Tablespoons celery chopped
  • 2 Tablespoons sweet onion chopped
  • 2 small Roasted Hatch Chile seeds and veins removed, chopped
  • ½ teaspoon sugar
  • 1 teaspoon cider vinegar
  • ¼ teaspoon rosemary
  • 6 large eggs
  • 1 Tablespoon Whole Milk
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 Tablespoon Butter
  • ½ teaspoon New Mexico Chile Powder or ancho chile powder
  • 6 small flour tortillas warmed

Instructions

  • Mix tomato, celery, onion, green chiles, sugar, vinegar and rosemary and let blend while preparing the eggs. 
  • In a bowl the eggs, milk and salt and pepper. Blend gently with a whisk.
  • Heat a skillet over medium-low heat. Add the butter until it bubbles. When the bubbles start to subside, Add the eggs. Using a spatula, gently move the eggs around the pan until they are still shiny and moist looking. Don’t let them over cook or they’ll dry out. Add the tomato mixture just before the eggs are set. Stir to let the mixture combine and the vegetables to warm. Remove from heat. 
  • Meanwhile, warm the flour tortillas in the microwave or a 300 degree oven. 
  • Pile the hot eggs on the warmed tortillas. Finish by sprinkling some New Mexico Red Chile Powder over the eggs and tortillas. Serve with a chile salsa if desired.

Nutrition

Calories: 401kcal | Carbohydrates: 37g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 432mg | Sodium: 1108mg | Potassium: 350mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1162IU | Vitamin C: 9mg | Calcium: 136mg | Iron: 4mg

Mexican Breakfast Eggs … It’s what’s for a Breakfast

Maple Syrup Glazed Grilled Chicken Breast Kabobs

By 9 Comments

Sticky maple glaze, a little smoky char and chicken breasts makes this an awesome recipe for grilled chicken kabobs. Four ingredients and a six minute cook time makes this an easy grilled chicken recipe for a feel special meal. These skewers cook fast, stay juicy, and work for both weeknights and backyard grilling.

Grilled chicken kabobs with pineapple salsa.

What Are Maple Syrup Grilled Chicken Kabobs?

Have you ever cooked a recipe and found it so delicious that you served it three times in two weeks? We’ve had this twice for dinner and one more time to entertain dinner guests. My chicken kabobs recipe starts with a sweet salty irresistible sticky glaze.

  • Bite-sized chicken breast pieces are threaded onto skewers .
  • No marinade required, maple syrup, soy sauce and pineapple juice make an easy grilling sauce.
  • These kabobs are quick grilled until lightly charred and caramelized.
  • With prep and cook time, ready in about 20-30 minutes.

Why This Recipe Works

  • The chicken stays tender and juicy and the sugar in the maple syrup gives the chunks of chicken a nice crisp caramelized outer coating.
  • The combination of ingredients makes for a balanced glaze. Sweet, acid, plus salt prevents a (sweet + acid + salt) prevents any one flavor from overwhelming the neutral chicken flavor.
  • Chicken breast stays juicy with proper cook time.
  • No marinade time and these chicken kabobs cook fast for high weeknight dinner appeal.

We grill tons of chicken over the Summer months, some ho-hum-ish and some that are brag worthy. These maple glazed chicken kabobs fallsinto the latter category.

Ingredients You’ll Need

  • Boneless Skinless Chicken Breast: Evenly cut into bite-sized pieces.
  • Maple Syrup: Use real maple syrup rather than pancake syrup.
  • Pineapple Juice
  • Soy Sauce: or Tamari to make this gluten free.

How To Make These Chicken Kabobs

Step 1: Preparing chicken and glaze to make Maple Glazed Grilled Chicken Kabobs.
  1. Step 1: Combine maple syrup, soy sauce, and pineapple juice in a small saucepan. Bring it to a simmer. Cook until the sauce reduces by about one-fourth. This will take about 8 minutes. Set aside to cool. In the meantime, cut the chicken breasts into 1″ to 1 ½ inch cubes, then thread onto skewers. Threading about 10 chunks of chicken per skewer will yield about seven chicken kabobs.
Step 2: Grilled chicken kabobs served with salsa.
  1. Step 2: Heat grill to 400 degrees. Place the chicken kabobs on the grates and turn the heat down to 350 degrees. Using a silicone brush, generously baste the chicken with the Maple Soy Sauce Glaze. Cook two minutes, turn the kabobs and baste again with the sauce. Cook two more minutes. Repeat the turn and baste one more time, cooking for a total of six minutes.

How Long To Grill Chicken Kabobs?

Chicken pieces that are cut into small 1 inch cubes will cook quickly. If you manage the temperature correctly, they should cook in about 6 minutes. Turning every two minutes. Remember that the sugar in the maple syrup glaze will attract heat and speed things up. I’ve made this recipe dozens of times, and the timing is always a little different. There’s more of a chance that you’ll over cook the chicken rather than undercook. Watch them close, remove a large chunk from the end of one of the skewers and test it for an internal temperature of 165 degrees.

Best Temperature For Grilling Chicken Kabobs

I like to get the grill pretty hot by pre-heating to 400 degrees. That way the grates are nice and hot to impart an initial quick sear once the chicken kabobs are placed. Then turn down the heat to 350 and continue cooking. Use direct heat and watch them close.

Tips For Juicy Flavorful Chicken Breast Kabobs

  • Chicken breasts are an easy idea for kabobs because you can cut them in large chunks which are perfect for skewering. When cutting the chicken, keep the pieces uniform in size. About 1 ½ – 2 inches will do.
  • Oil the grates to prevent the chicken from sticking.
  • Glaze or Marinate? This recipe calls for a glaze. You’ll find a more maple syrup flavor and quicker prep time.
  • Skewering: I like to press the chunks of chicken pieces together, without crushing, on the skewer, creating a snug fit. This method helps retain moisture, preventing the meat from drying out during grill time. It also allows the chicken to cook more like one larger piee, trapping juices between the pieces rather than exposing all sides to high heat. I also like how it looks for presentation.
  • Lid Open Or Closed? In between turning and glazing, keep the lid closed as much as possible and use every drop of that maple glaze. Use a generous dose of that glaze each time you turn.

Pro Tip For Grilling With Maple Based Sauces

  • Maple syrup is very high in pure natural sugar. Cooking over high direct flame will cause the syrup to burn. Be careful.
  • Adding other liquids, in this case soy sauce and pineapple juice thin the syrup. But you’ll still need to watch for flare-ups.

What Vegetables Go Best With Chicken Kabobs

I’m not a fan of skewering vegetables and chicken on the same skewers. Too many times the vegetables and the chicken don’t experience even cooking resulting in undercooked vegetables and overcooked chicken. Skewer vegetables on separate skewers if you’re wanting grilled vegetables.

  • Bell Peppers, any color
  • Onion, sweet onion or red onion is popular for kabobs.
  • Zucchini
  • And chunks of grilled pineapple work well here.

Side Dishes: Keep this Summer meal even more Summer-y by serving it with this Goat Cheese Arugula Salad with Grilled Peaches. Or even a heartier salad like this one for Pea Salad with Eggs. A Summer pasta salad like this one for Smoked Mozzarella Pasta Salad is always a popular choice, or all-American comfort food dish like Classic Potato Salad.

How To Serve It

  • Vegetables: Serve these chicken kabobs alongside skewers of mixed grilled vegetables.
  • Salsa: I highly recommend making a fruity salsa to compliment the chicken. Pineapple Jalapeno Salsa is an excellent choice, and is how I serve this meal. And this recipe for Chipotle Peach Salsa is another good choice. And for a more bold Southwestern feel, drizzle on some New Mexico Red Chile Sauce or Green Chile Sauce.
  • Presentation: Place chicken kabobs on a big platter lined with firm sturdy greens like fresh spinach.
Grilled Chicken Kabobs on a white platter with fresh spinach and pineapple jalapeno salsa.

Storage and Reheating

  • Refrigerator: Store any leftover chicken in the refrigerator in a sealed container for up to 4 days.
  • Freezer: Chicken always freezes well. Remove from skewer and place chicken pieces in a freezer safe zip -lock style bag. Sealed well, chicken will keep for up to three months.
  • Reheating: Thaw chicken kabob meat in the refrigerator overnight. Use the microwave to gently reheat. The 50% power feature is your best friend. Reheat individual portions in 30 second increments at 50% power until warm. You don’t want to re-cook them, or they’ll dry out. You can also reheat in a 200 degree oven for about 15 minutes.

FAQ’s

Are Chicken Kabobs Good For You?

Chicken is a lean meat, no carb protein. Serve these chicken kabobs with vitamin and mineral packed vegetables and you’ve got a very healthy meal.

Can I Use Chicken Thighs?

Absolutely yes. And with no changes to this recipe. Tip: Due to their texture, boneless skinless chicken thighs are harder to cut. Place them in the freezer for about 15 minutes to firm the meat before cutting.

Can You Use Pancake Syrup Instead of Maple Syrup?

Please don’t. You’ll have much better cooking results and flavor results. Pure maple syrup simply works better for caramelization.

Can I Bake These Instead Of Grill?

Don’t have an outdoor grill? Use your oven. Preheat oven to 400 degrees. Line a sheet pan with foil. Bake for about 6 – 8 minutes, flipping and basting three times. Turn the oven to broil for 1 minute per side to encourage caramelization. Watch them closely so they don’t burn.

Explore More Grilled Chicken Recipes:

And if you’re looking for even more grilling ideas, don’t miss my Grilling Category. You’ll find some mighty fine recipes. Including a manageable method to grill a whole chicken, by cutting the chicken in half for perfect Grilled Half Chicken. With a flavorful chicken rub and a tangy mob, this is a delicious grilled chicken recipe.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Grilled chicken kabobs with pineapple salsa.
Print Recipe
5 from 4 votes

Maple Syrup Glazed Grilled Chicken Kabobs

This is a an awesome recipe for grilled chicken kabobs that are basted with a maple, soy sauce glaze. Four ingredients and a six minute cook time makes this an easy grilled chicken recipe for a feel special meal. These skewers cook fast, stay juicy, and work for both weeknights and backyard grilling.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 7 skewers
Calories: 219kcal
Author: Lea Ann Brown

Ingredients

  • 2 pounds Boneless skinless chicken breasts Cut into uniform chunks
  • For the Maple Syrup Basting Sauce:
  • ½ cup Maple Syrup
  • ¼ cup Soy Sauce
  • ¼ cup Pineapple Juice
  • One Recipe For Jalapeno Pineapple Salsa

Instructions

  • Combine maple syrup, soy sauce, and pineapple juice in a small saucepan. Bring it to a simmer. Cook until the sauce reduces by about one-fourth. This will take about 8 minutes. Set aside to cool.
  • In the meantime, cut the chicken breasts into 1" to 1 ½ inch cubes, (mine are never exact) then thread onto skewers. Threading about 10 chunks of chicken per skewer will yield about seven chicken kabobs.
  • Heat your grill to 400 degrees. Place the chicken kabobs on the grates and turn the heat down to 350 degrees. Using a silicone brush, generously baste the chicken with the Maple Soy Sauce Glaze. Cook two minutes, turn the kabobs and baste again with the sauce. Cook two more minutes. Repeat the turn and baste one more time, cooking for a total of six minutes. The internal temperature of the chicken should be 165 degrees. You can remove one of the pieces of chicken from the skewer and test the internal temperature by placing the probe of a digital read meat thermometer into the center of the chicken.
  • Serve with Jalapeno Pineapple Salsa. Use a spoon to sprinkle salsa over pieces of chicken.

Notes

I highly recommend serving this with a fruity salsa: Jalapeno Pineapple Salsa
I like to use metal skewers. They’re simply easier and transfer heat better to the center of the kabobs. If using wooden skewers, soak them for about 30 minutes before use.
Tips For Success: 
  • Chicken breasts are an easy idea for kabobs because you can cut them in large chunks which are perfect for skewering. When cutting the chicken, keep the pieces uniform in size. About 1 ½ – 2 inches will do.
  • Oil the grates to prevent the chicken from sticking.
  • Glaze or Marinate? This recipe calls for a glaze. You’ll find a more maple syrup flavor and quicker prep time.
  • Skewering: I like to press the chunks of chicken pieces together, without crushing, on the skewer, creating a snug fit. This method helps retain moisture, preventing the meat from drying out during grill time. It also allows the chicken to cook more like one larger piee, trapping juices between the pieces rather than exposing all sides to high heat. I also like how it looks for presentation.
  • Lid Open Or Closed? In between turning and glazing, keep the lid closed as much as possible and use every drop of that maple glaze. Use a generous dose of that glaze each time you turn.

Nutrition

Serving: 7g | Calories: 219kcal | Carbohydrates: 17g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 83mg | Sodium: 615mg | Potassium: 560mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

Maple Glazed Chicken Kabobs … They’re What’s For Dinner

Spicy Mexican Chocolate Sauce with Kahlua

By 15 Comments

This is  a recipe for a Spicy Mexican Chocolate Sauce that gets a kick of goodness from Kahlua Coffee Liqueur and a hint of spice from New Mexican chile powder. It’s an adult version of a chocolate treat to use as an ice cream topping and beyond. An easy recipe that’s big with gourmet feel.

Mexican chocolate sauce over vanilla ice cream topped with a raspberry.

What You Can Expect From This Recipe

When I think of chocolate and Mexican food, a savory mole sauce comes top of mind. But how about a Spicy Mexican Chocolate Sauce spiked with Kahlua that makes a great topper for ice cream, churros and beyond.

Did you know that cacao was first cultivated by the people of Mexico? Which makes it easily fall under the Mexican Food category. It was used as a bitter drink enjoyed by the elite in society. We spent one whole day in Culinary School learning about the history of Chocolate, tasting chocolate, and of course cooking with chocolate.

This Spicy Mexican Chocolate Sauce with Kahlua was one of our creations, a rich, creamy, and slightly fiery twist on traditional chocolate sauce. Infused with red chile powder-like the earthy New Mexico Chimayo variety-and a splash of Kahlua, this spicy chocolate sauce delivers bold flavor in just ten minutes.

It's far superior to anything store-bought, thanks to rich unsweetened chocolate and cream, gently melted using a double boiler or a simple stovetop setup.

Not overly sweet, this Kahlua sauce is deeply chocolatey with a subtle kick, making it perfect for drizzling over ice cream or sneaking by the spoonful for a simple treat. Best of all, it stores beautifully in the fridge for up to three months, so dessert is always just a spoon away.

What Is Kahlua?

Kahlua is the secret ingredient that sends this Mexican Chocolate Sauce over the top. But what is it? Directly from the Kahlua website, Kahlua originated in Mexico in 1936. It’s a rum and coffee liqueur which is used in a range of different drinks from coffees to cocktails. Caramel in color, Kahlua boasts a deep rich flavor of real black coffee and indulgent sweet butter. Classic cocktails like the White Russian, Espresso Martini and Black Russian wouldn’t be the same without it.

With that said, let’s take a look:

What’s In Mexican Chocolate Sauce

Ingredients to make spicy Mexican Chocolate Sauce.
  • Chocolate: For this recipe, I’m using unsweetened chocolate, which I can readily find on the baking aisle at the supermarket. Mexican Chocolate has sugar and cinnamon added. If you can find it, and want to use it, please note you’ll end up with a slightly sweeter flavor profile.
  • Sweeteners: We’ll add white granulated sugar and light corn syrup.
  • Kosher Salt: Kosher salt is preferred by chefs due to it’s pure salty flavor. Salt is a flavor enhancer and adding it to this Spicy Chocolate Sauce will make the chocolate taste less bitter.
  • Red Chile Powder: For a spicy kick of heat. Chimayo Chile Powder preferred.
  • Butter: Butter adds fat for a creamier texture.

Step By Step Instructions

Step 1: Unsweetened chocolate squares to make Mexican Chocolate Sauce.
  1. Step 1: Prepare the Chocolate. Ghirardelli unsweetened chocolate is a rich dark chocolate that comes in a flat bar that has been scored. Separate the chocolate into squares.
Step 2: Cooking the Mexican Chocolate Sauce Ingredients.
  1. Step 2: Cooking The Chocolate Sauce: You’ll need a double boiler pan, or use two pans to create a homemade double boiler. Place all of the ingredients in the pan that you’ll use for the top pan.
Cooking Mexican Chocolate Sauce in a double boiler pan.
  1. Step 3: Cook The Sauce: Fill the bottom pan ⅓ of the way with water and bring it to a simmer. No need to boil as you don’t want water splashing into the sauce. Place the pan with the chocolate sauce on top, so it doesn’t touch the bottom of the bottom pan. Cook, stirring constantly until sauce is smooth and creamy. Remove from heat and let it cool slightly, done!

How To Make A Double Boiler With Two Pots

A double boiler set up is essential when warming up temperature sensitive ingredients that require gentle indirect heat. Like this chocolate sauce. Hollandaise sauce is another good example. All you need is a medium sized pot and a heat proof metal mixing bowl, or smaller sauce pan that can hover over the water.

I see no reason so spend the lofty price of a double boiler when it’s easy to create the cooking process with two pans. And this is how we learned how to do it in Culinary School. I happen to own two Le Creuset pans that are the perfect size to make a double boiler situation. My 7-quart acts as the bottom pan, and my 3-quart as the top pan. It works perfectly because the smaller pan fits perfectly on top without touching the bottom of the bigger pan.

Serving Suggestions: Elevate Your Desserts

Drizzle this Mexican Chocolate Sauce over:

  • Vanilla ice cream is our favorite way. And try it on Snickerdoodle or Cinnamon Ice Cream.
  • A slice of pound cake or Angel food cake.
  • Chocolate Chip Pancakes.
  • Fresh Strawberries or any fresh fruit. Bananas work very well here.
  • Drizzle it over Cream Cheese Flan.
  • And don’t forget about the traditional way to serve Mexican Chocolate Sauce: As a dipping sauce for Churros.
  • I’ve even put a teaspoon of this sauce in my morning coffee.

Storage

  • Store Mexican Chocolate Sauce in an airtight container for up to three months. May I suggest a glass container so you can see it’s rich chocolate flavor every time you open the refrigerator door?
  • For longer storage freeze in ice cube trays and thaw individual portions as needed.
  • To Reheat: To warm sauce, set jar in a pan of hot water over low heat. Or microwave for 10 seconds at a time, stirring each time, until you reach the consistency you like.
Storing Mexican Chocolate Sauce in a glass container.

Variations

The beauty of this Kahlua sauce is that you can make it as spicy as you want. Increase or decrease the amount of red chile powder to make it your own.

Frequently Asked Questions

Can I Make This Sauce Non-Alcoholic?

Easy. Simply omit the Kahlua liqueur.

How Can I Use This Sauce In Savory Dishes?

While this is primarily a dessert sauce, experiment by adding a bit into your favorite Tex-Mex style Chili recipe. My son always adds chocolate or chocolate sauce when making chili. A method he learned at a Santa Fe Cooking School. And, next time you’re making a pot roast, glaze it with this sauce, then shred the meat and use for Shredded Beef Tacos. It will bring a Mole vibe to Taco Tuesday.

This Spicy Mexican Chocolate Sauce with Kahlua brings a fusion of sweet, spicy, and boozy flavors to your next dessert and it’s versatile. Whether drizzled over desserts, stirred into drinks, or used as a dip, it will become a go-to chocolate sauce.

Spicy Mexican Chocolate Sauce in a class bowl with a copper stand. Topped with a fresh raspberry

Looking for more Chocolate Dessert Recipes?

And if you’re looking for more Mexican themed desserts, don’t miss this recipe for Gelatina con Tres Leches, Mexican Jello, kids of any age go crazy over this one.

Mexican chocolate sauce over vanilla ice cream topped with a raspberry.
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5 from 7 votes

Spicy Mexican Chocolate Sauce with Kahlua

This is a recipe for homemade chocolate sauce that is perfect to drizzle on Vanilla Ice Cream. This Mexican Chocolate Sauce gets a kick of goodness from Kahlua Coffee Liqueur and New Mexican chile powder. An adult version of a chocolate treat to use as an ice cream topping and beyond.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Southwestern Mexican
Servings: 6
Calories: 303kcal
Author: Lea Ann Brown

Ingredients

  • 4 ounces Unsweetened chocolate Ghirardelli is readily available on the baking aisle.
  • 2 Tablespoons Butter salted or unsalted
  • ¼ Cup Light corn syrup
  • ¼ Cup Granulated white sugar
  • ¼ teaspoon Kosher salt
  • 1 teaspoon New Mexico Red Chile Powder Start with ½ teaspoon and taste for your heat tolerance. You can always add more. I always add 1 teaspoon. Or ancho chile powder.
  • ½ Cup Kahlua Liqueur
  • ¼ Cup Heavy cream

Instructions

  • Prepare the chocolate: Ghirardelli unsweetened chocolate is a rich dark chocolate that comes in a flat bar that is scored. Separate the chocolate into squares.
  • Fill the bottom of a double boiler with a few inches of water. Bring the water to a simmer. No need to bring the water to a boil, you don't want water to splash into the chocolate sauce. In top of a double boiler combine all ingredients. Lower the top pan into the bottom pan without letting the top pan rest on the bottom of the bottom pan. Cook, stirring constantly for about 10 minutes, or until the sauce is smooth and creamy.
  • Serve over pound cake or vanilla ice cream. 
  • To store, pour into a jar and cover. Sauce keeps in refrigerator up to 3 months. To warm sauce, set jar in a pan of hot water over low heat. Or microwave for 10 seconds at a time, stirring each time, until you reach the consistency you like.

Notes

Tips For Success: How To Make A Double Boiler With Two Pans
I don’t see any reason so spend the lofty price of a double boiler when it’s easy to create the cooking process with two pans. And this is how we learned how to do it in Culinary School. I happen to own two Le Creuset pans that are the perfect size to make a double boiler situation. My 7-quart acts as the bottom pan, and my 3-quart as the top pan. It works perfectly because the smaller pan fits perfectly on top without touching the bottom of the bigger pan.
All you need is a medium sized sauce pot and a heat proof metal mixing bowl, or smaller pot that can hover over the water without touching the bottom of the bottom pan.
This recipe makes approximately 2 cups of Chocolate Sauce.

Nutrition

Serving: 2cups | Calories: 303kcal | Carbohydrates: 35g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 150mg | Potassium: 174mg | Fiber: 3g | Sugar: 29g | Vitamin A: 361IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 3mg

Spicy Mexican Chocolate Sauce with Kahlua … It’s What’s for Ice Cream

Homemade Fresh Cherry Pie

By 7 Comments

Nothing says Classic American Comfort Food like Fresh Cherry Pie. This is the best cherry pie we’ve ever tasted, using fresh cherries and a beautiful pie filling that seems absolutely perfect in every way. A classic, a family favorite and a homemade pie that you can be very proud of.

We all love fruit pies, don’t miss this recipe for Peach Pie Using Canned Peaches. It’s a treat of a fruit dessert to enjoy year round.

Homemade fresh cherry pie with lattice crust topping.

Before We Talk Pie, Let’s Talk Homemade Pie Crust:

“And her biggest pet peeve was people who didn’t make their own pie crust.” The words stung. Me, her only daughter front and center at my mother’s funeral, guilty of her biggest pet peeve. I didn’t know whether to laugh or cry. Since I had been doing plenty of the later, I found myself chuckling inside. Right then and there, and from that moment on, I made a vow to learn how to make a great pie crust. I had to! I owed it to myself and my mom.

Oh sure, I’ve made pie crusts. Let me rephrase that, I’ve fought with pie crusts. So losing that battle found me in the “lazy” category buying store bought crusts.

Fast forward two years later, and many hours spent in the Pastry Kitchen at Culinary School. I’ve learned to make pate brisee, the original and full-proof French recipe for tart and pie crust dough. And I learned it from one of the best Pastry Chefs in Denver, Chef Jenna DiLullo  My husband is now referring to me as the “Queen of Tarts,” and I’m feeling very proud about the whole thing.

You can find the recipe for a classic French and perfect pie crust using butter right here on my site. This is a classic recipe that yields a beautiful flaky pie shell.

No matter what time of year, I'm always a sucker for warm fruit desserts; pies, tarts, cobblers, you name it, if it's fruity with a crust or crunch, it's got my name written all over it! I used to think peach pie was my absolute favorite…until now…until this cherry pie came into my life.

This cherry pie recipe calls for fresh cherries. I purchased bing cherries, a sweet cherry, that worked beautifully. You’ll need a cherry pitter to make this project bearable. They work quite well and turns the job into a breeze.

The Secret to Making A Great Fruit Pie:

Not only is this the best tasting cherry pie, the cherry pie filling is perfect in texture. A combination of tapioca starch and corn starch makes a thick base for the filling that holds up to any fork. Combined with fruit juice it forms a translucent gel that feels silky and light. And the science involved with the correct combination of sugar and starch is important not to disturb the pie crust and keep it nice and flaky. This recipe insures that all of the right ingredient combinations keep us from having a soggy, runny end result. It all boils down to the proper ratio of sugar and starch for proper gelatinization.

This recipe comes from the masters, the Culinary Institute of America. It’s from the book that my pastry chef instructor used quite often in class and is the one which she acquired because that’s where she attended culinary school.

Recipe for Fresh Cherry Pie:

Fresh cherry pie with homemade lattice pie crust in a 9 inch tart pan.

I hope you give this Fresh Cherry Pie a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes. And if you have a favorite pie recipe, let me know, I'd love to give it a try.

Variations for this fruit pie recipe:

  • Blueberry Pie: Substitute an equal amount of blueberries for the cherries
  • Apple Pie: Substitute an equal amount of peeled, cored and sliced apples for the cherries
  • Peach Pie: Substitute an equal amount of peeled, pitted and slices peaches for the cherries
  • Nectarine Pie: Substitute an equal amount of peeled, pitted, ands slices nectarines for the cherries

More All American Dessert Recipes

Nothing says “Church Supper Dinners” like these old fashioned recipes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Fresh cherry pie with homemade lattice pie crust in a 9 inch tart pan.
Print Recipe
5 from 1 vote

Fresh Cherry Pie

The best fresh Cherry Pie Recipe. A recipe from the Culinary Institute of America.
Prep Time30 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 244kcal
Author: Lea Ann Brown

Ingredients

  • ½ ounce Tapioca Starch
  • 1 ounce Cornstarch
  • 6 fluid ounces Cranberry Juice or equal parts water and cranberry juice, or apple juice
  • ¼ teaspoon fresh grated nutmeg or ⅛ teaspoon dried nutmeg
  • ½ teaspoon Ground Cinnamon
  • 1 teaspoon Lemon juice
  • 5 ounces Sugar
  • ¼ teaspoon salt
  • 1 pound, 8 ounces Pitted Cherries
  • 1 ounce Butter
  • 1 recipe All Butter Double Pie Crust
  • egg wash as needed

Instructions

  • 1 Recipe All Butter Double Pie Crust. Divide the dough in half. Roll out one portion ⅛ inch thick and line the pie pan or tart shell. Refrigerate the shell for 30 minutes. After 30 minutes, dock the shell with a fork, sides and bottom.
  • Combine the tapioca and cornstarch with just enough of the fruit juice to make a slurry.
  • Combine the nutmeg, cinnamon, lemon juice, sugar, salt and the remaining fruit juice and bring to a boil. Add the slurry and return the mixture to a boil, sitrring constantly. Add the cherries and bring to a boil once again. Add the butter and gently stir it in until melted. Cool completely.
  • Spoon the filling into the pie shell. Brush the rim of the dough with egg wash.
  • Roll our the remaining dough ⅛ inch thick and place it over the filling. Or with a pastry wheel, cut the shell into strips for a lattice topping. Crimp edges to seal.
  • Bake at 425 degrees just until the crust is lightly browned. About 45 minutes. Allow to cool on a wire rack before serving.

Nutrition

Calories: 244kcal | Carbohydrates: 39g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 201mg | Potassium: 61mg | Fiber: 1g | Sugar: 21g | Vitamin A: 98IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg

Fresh Cherry Pie … It’s What’s For A Summer Dessert