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Blackstone Jalapeno Lime Chicken and Corn

Blackstone jalapeño lime chicken with street-corn style char—tender chicken grilled on a Mexican-American griddle and topped with lime, cilantro, and cotija. Expect charred jalapeños and caramelized corn kernels in the last minutes for bright, smoky flavor.
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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 Slice later; keep whole for grilling until done.
  • 0.25 cup lime juice Use freshly squeezed if possible.
  • 2 tbsp olive oil Reserve 2 tbsp for the marinade; use remaining for the griddle.
  • 3 cloves garlic Minced.
  • 1 tsp cumin
  • 0.5 salt and pepper to taste Season in the marinade.
Jalapeño and corn
  • 3 jalapeños Sliced.
  • 4 ears corn Kernels cut off from ears.
  • 1 tbsp olive oil Add to the griddle after heating (in addition to marinade oil).
Toppings
  • 0.25 cup cotija cheese Crumbled.
  • 1 fresh cilantro Chopped.
  • 1 lime wedges For serving.

Equipment

  • 1 Blackstone griddle

Method
 

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

Notes

Pro tip: Preheat the griddle fully before adding chicken so you get strong char marks on the first contact. Refrigerate leftovers in an airtight container up to 3 days; freeze chicken portions (without toppings) up to 2 months. For a lower-fat option, use reduced-fat cotija or swap in queso fresco for a lighter finish.