Go Back

Blackstone Jalapeno Lime Chicken and Corn

Blackstone jalapeño lime chicken with street-corn style char is juicy, sliced chicken topped with charred jalapeños and sweet corn. Marinated in lime, garlic, and cumin, then cooked on a Blackstone griddle for visible char marks and a bright finish with cotija and lime wedges.
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: 540
Ingredients Equipment Method Notes

Ingredients
  

Marinade
  • 0.25 cup lime juice Use fresh if possible for bright flavor.
  • 2 tbsp olive oil Portioned for the marinade.
  • 1 clove garlic Minced.
  • 1 tsp cumin
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Chicken and corn
  • 4 boneless chicken breasts
  • 3 jalapeños Sliced.
  • 4 ear corn Kernels cut off from ears.
  • 1 tbsp olive oil Remaining oil for griddle cooking.
  • 0.25 cup cotija cheese Crumbled.
  • 1 fresh cilantro Chopped, for garnish.
  • 1 lime wedges For serving.

Equipment

  • 1 Blackstone griddle

Method
 

Marinate the chicken
  1. Combine lime juice, 2 tablespoons olive oil, minced garlic, cumin, salt, and pepper in a bowl, then whisk until the seasoning dissolves.
  2. Add boneless chicken breasts to the marinade, cover, and refrigerate for 30 minutes to marinate.
Cook on the griddle
  1. Heat a Blackstone griddle to medium-high, then add the remaining 1 tablespoon olive oil and let it shimmer.
  2. Place the 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 sliced jalapeños and corn kernels to the griddle and cook until charred, stirring as needed.
  4. Remove chicken and jalapeño-corn from the griddle, let the chicken rest briefly, then slice the chicken and pile it next to the charred jalapeños and corn.
Serve and garnish
  1. Top the sliced chicken and charred corn with crumbled cotija cheese, then finish with fresh cilantro and lime wedges.

Notes

For best char, don’t overcrowd the griddle—cook in batches if needed, and keep heat at medium-high so the jalapeños and corn caramelize before they soften. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze chicken only for up to 2 months. Dietary swap: use reduced-sodium cotija (or feta) if you’re watching salt while keeping the lime-cumin flavor.