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Blackstone Jalapeno Lime Chicken and Corn

Blackstone jalapeño lime chicken with street corn-style char from a hot griddle. Juicy chicken is marinated in lime, garlic, and cumin, then finished with charred jalapeños and corn kernels.
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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
  • 0.25 cup lime juice
  • 3 tbsp olive oil
  • 3 clove garlic, minced
  • 1 tsp cumin
  • 0.25 salt and pepper to taste
Toppings
  • 3 jalapeños, sliced
  • 4 corn, ears cut off
  • 0.25 cup cotija cheese, crumbled
  • 1 fresh cilantro
  • 1 lime wedges

Equipment

  • 1 griddle

Method
 

Marinate the chicken
  1. Combine lime juice, 2 tablespoons olive oil, minced garlic, cumin, salt, and pepper, then mix until the marinade looks evenly blended with specks of garlic and cumin.
  2. Add boneless chicken breasts to the marinade and refrigerate for 30 minutes so the surfaces darken slightly and look glossy.
Griddle and char
  1. Heat the Blackstone griddle to medium-high and add the remaining 1 tablespoon olive oil, letting it shimmer across the surface.
  2. Place the chicken on the hot griddle and cook for 6-7 minutes per side, flipping when deep brown char marks form and the chicken surface looks set.
  3. Cook until the thickest part registers 165°F, and move the chicken to a rest area once done.
  4. During the last 5 minutes of chicken cooking, add sliced jalapeños and corn kernels to the griddle and cook until charred, with caramel-brown spots on the corn.
Slice and finish
  1. Let the chicken rest briefly, then slice so the interior stays juicy and the slices show a light grill line.
  2. Serve the sliced chicken with the charred jalapeños and corn, then top with cotija cheese, fresh cilantro, and lime wedges for bright finishing squeeze.

Notes

For best char, keep the griddle medium-high and don’t overcrowd the surface when adding corn and jalapeños in the last 5 minutes. Refrigerate leftovers in an airtight container for up to 3 days; freeze chicken and corn separately for up to 2 months (cotija and cilantro are best added fresh after reheating). To make it dairy-light, swap cotija with crumbled feta or a light sprinkle of parmesan.