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Blackstone Jalapeno Lime Chicken and Corn

Blackstone jalapeño lime chicken with street-corn-style charred kernels and sliced jalapeños. Juicy griddle chicken marinated in lime, garlic, and cumin, then finished on the griddle until the edges and corn get deep char.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 4 boneless chicken breasts cut into even thickness if needed for faster, even cooking
  • 0.25 cup lime juice
  • 2 tbsp olive oil use with marinade
  • 3 cloves garlic minced
  • 1 tsp cumin
  • 0.5 salt and pepper to taste season to preference
Griddle toppings
  • 3 jalapeños sliced
  • 4 ea corn 4 ears, kernels cut off
  • 1 tbsp olive oil remaining oil for the griddle
  • 0.25 cup cotija cheese crumbled
  • 1 fresh cilantro chopped
  • 1 lime wedges for serving

Equipment

  • 1 griddle

Method
 

Marinate the chicken
  1. Combine lime juice, 2 tablespoons olive oil, minced garlic, cumin, salt, and pepper in a bowl, stirring until evenly mixed.
  2. Add the boneless chicken breasts and marinate for 30 minutes to flavor the meat before griddling.
Griddle and char
  1. Heat a Blackstone griddle to medium-high and add the remaining 1 tablespoon olive oil, spreading it to coat the cooking surface.
  2. Place the marinated chicken on the griddle and cook for 6-7 minutes per side, until the internal temperature reaches 165°F.
  3. In the last 5 minutes of cooking, add the sliced jalapeños and corn kernels to the griddle and cook until charred.
Slice and serve
  1. Remove the chicken from the griddle and let it rest briefly, then slice it for serving.
  2. Serve the sliced chicken with the charred jalapeños and corn, then top with crumbled cotija cheese, fresh cilantro, and lime wedges.

Notes

Pro tip: slice jalapeños and keep the corn cut dry so it chars instead of steaming. Refrigerate leftovers in an airtight container up to 3 days; reheat on a griddle or skillet to bring back some char. Freezing is not recommended for best texture. If you want it lower in saturated fat, swap cotija for cotija-style reduced-fat cheese or a light feta-style crumble.