Go Back

Blackstone Jalapeno Lime Chicken and Corn

Blackstone jalapeño lime chicken with street corn brings charred jalapeños and sweet corn kernels to the griddle for a bold, tangy Mexican-American main. Marinated chicken is cooked hot and fast, then finished with jalapeños and corn for visible char marks.
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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless chicken breasts Trim excess fat; keep pieces even for quicker, consistent cooking.
Jalapeño and corn
  • 3 jalapeños Slice; add during the final cook so they char without turning bitter.
  • 4 corn Use fresh ears and cut kernels off; spread in a single layer when charring.
Marinade and finishing
  • 0.25 cup lime juice Use fresh lime juice for the sharpest flavor.
  • 3 tbsp olive oil Portion so 2 tbsp goes in the marinade and the rest for griddling.
  • 3 clove garlic Minced garlic for better marinade flavor and browning on the griddle.
  • 1 tsp cumin Ground cumin for warm, smoky notes.
  • 0.25 cup cotija cheese Crumble and add at the end for salty, creamy topping.
  • 0.25 fresh cilantro Chop for garnish right before serving.
  • 1 lime wedges Serve on the side for extra squeeze at the table.
  • 0.5 salt Use to taste; season the marinade and balance final flavor.
  • 0.5 pepper Use to taste; add to the marinade for even seasoning.

Equipment

  • 1 Blackstone griddle

Method
 

Marinate the chicken
  1. Combine lime juice, 2 tbsp olive oil, garlic, cumin, salt, and pepper, then marinate the chicken for 30 minutes.
  2. Let the chicken rest in the marinade at room temperature for 30 minutes while you prep the jalapeños and corn.
Griddle the chicken
  1. Heat the Blackstone griddle to medium-high and add the remaining 1 tbsp olive oil.
  2. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F, keeping it flat and undisturbed for a good sear.
Char the jalapeños and corn
  1. In the last 5 minutes of cooking, add jalapeños and corn to the griddle and cook until charred, stirring occasionally to keep kernels browning.
  2. Remove the chicken and let it rest, then slice and serve with the charred jalapeños and corn.
Finish and serve
  1. Top the chicken and corn with cotija cheese, fresh cilantro, and lime wedges for bright finishing flavor.

Notes

Pro tip: spread corn in a single layer so it actually chars instead of steaming. Refrigerate leftovers in a covered container for up to 3 days; reheat on a hot griddle or skillet until warmed through. Freezing isn’t recommended because the corn texture can get soft after thawing. Dietary swap: use a 1:1 olive oil replacement such as avocado oil if you want a slightly higher-heat option for griddling.