Go Back

Blackstone Jalapeno Lime Chicken and Corn

Blackstone jalapeño lime chicken with street-corn-style char happens fast on the griddle. Juicy sliced chicken is marinated in lime, garlic, and cumin, then finished with charred jalapeños and corn kernels.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 4 boneless chicken breasts Sliced after cooking for serving.
  • 0.25 cup lime juice Use fresh lime juice for best flavor.
  • 2 tbsp olive oil Portion for marinade plus cooking.
  • 3 clove garlic, minced Minced for even distribution in marinade.
  • 1 tsp cumin Ground cumin.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Jalapeño and corn
  • 3 jalapeños, sliced Keep seeds if you want more heat.
  • 4 ears corn Kernels cut off from ears.
  • 1 tbsp olive oil Remaining oil for griddle cooking.
Toppings
  • 0.25 cup cotija cheese, crumbled Substitute: feta if needed.
  • 0.5 cup fresh cilantro Chopped.
  • 1 lime wedges Serve on the side.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the chicken
  1. In a bowl, combine lime juice, 2 tablespoons olive oil, minced garlic, cumin, salt, and pepper, then stir to fully mix.
  2. Add boneless chicken breasts to the marinade and marinate for 30 minutes.
Cook on the Blackstone griddle
  1. Heat a Blackstone griddle to medium-high, then add the remaining olive oil.
  2. Place chicken on the griddle and cook 6-7 minutes per side, until the internal temperature reaches 165°F.
  3. In the last 5 minutes of cooking, add sliced jalapeños and corn kernels to the griddle and cook until charred.
  4. Remove chicken from the griddle and let it rest, then slice the chicken.
Serve
  1. Arrange sliced chicken with charred jalapeños and corn, then top with crumbled cotija cheese, fresh cilantro, and lime wedges.

Notes

Pro tip: Marinate with the chicken fully submerged and let it come to a workable temperature for a more even sear. Refrigerate leftovers in a sealed container up to 3 days; freeze cooked chicken and corn up to 2 months (best for toppings added after thawing). For a lighter option, use reduced-fat cotija or a small amount of feta.