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Blackstone Jalapeño Lime Chicken and Corn

Blackstone jalapeño lime chicken with street-corn style char is juicy, tangy, and topped like a Mexican street plate. Chicken breasts get marinated in lime, garlic, cumin, then hit the griddle for caramelized edges while jalapeños and corn char in the last minutes.
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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 Cutting not required; use as whole breasts for even cooking.
  • 0.25 cup lime juice Fresh is best for bright flavor.
  • 2 tbsp olive oil Used for the marinade portion.
  • 3 cloves garlic Minced.
  • 1 tsp cumin
  • 0.5 salt and pepper To taste; use a pinch of salt plus black pepper.
Griddle toppings
  • 3 jalapeños Sliced.
  • 4 ears of corn Kernels cut off from ears.
  • 1 tbsp olive oil Remaining oil for the griddle.
  • 0.25 cup cotija cheese Crumbled.
  • 1 fresh cilantro Chopped or whole leaves for garnish.
  • 1 lime wedges Serve on the side.

Equipment

  • 1 Blackstone griddle

Method
 

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

Notes

For the best char, pat the chicken lightly dry before it hits the griddle and spread jalapeños and corn into a single layer during the last 5 minutes. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended for best texture. For a lighter option, swap cotija with crumbled feta or a reduced-fat cotija-style cheese.