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Blackstone Jalapeño Lime Chicken and Corn

Blackstone jalapeno lime chicken with charred corn is a Mexican-style griddle meal with bright lime marinade and quick jalapeño caramelization. Expect juicy, sliced chicken with visible char marks and sweet corn kernels finished right on the Blackstone.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless chicken breasts
Jalapeño and corn
  • 3 jalapeños sliced
  • 4 corn ears kernels cut off
Marinade
  • 0.25 cup lime juice
  • 2 tbsp olive oil reserve 2 tablespoons for marinade; use remaining for griddle
  • 3 cloves garlic minced
  • 1 tsp cumin
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Toppings
  • 0.25 cup cotija cheese crumbled
  • 1 fresh cilantro
  • 1 lime wedges

Equipment

  • 1 Blackstone griddle

Method
 

Marinate the chicken
  1. In a bowl, combine lime juice, 2 tablespoons olive oil, garlic, cumin, salt, and pepper. Stir until well mixed, then marinate the chicken for 30 minutes.
Cook on the Blackstone
  1. Heat the Blackstone griddle to medium-high and add the remaining olive oil. Let it shimmer before adding the chicken.
  2. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F. Use char as a cue by looking for dark grill marks on the surface.
  3. In the last 5 minutes, add jalapeños and corn to the griddle. Cook until the corn kernels are charred and the jalapeños show blistered edges.
  4. Remove the chicken and let it rest before slicing and serving with the jalapeños and corn. Let the rest time settle the juices for cleaner slices and a juicier bite.
Finish and serve
  1. Top the chicken, jalapeños, and corn with cotija cheese, fresh cilantro, and lime wedges. Serve immediately so the char marks and lime flavor stay bright.

Notes

For best char, keep the griddle at medium-high and avoid moving the chicken for the first few minutes per side. Store leftovers covered in the refrigerator for up to 3 days; reheat on the griddle or in a hot skillet until warmed through. Freezing is not recommended for best texture. If you want a dairy-light option, use feta instead of cotija for a similar salty finish.