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Blackstone Jalapeño Lime Chicken and Corn

Blackstone jalapeño lime chicken with street-corn style char: marinated chicken sears on the griddle and stays juicy while jalapeños and corn get dark, caramelized spots. Finish with cotija, fresh cilantro, and lime wedges for bright Mexican flavor.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

boneless chicken breasts
  • 4 boneless chicken breasts
jalapeños
  • 3 jalapeños
corn
  • 4 corn ears cut kernels off the ears
lime juice
  • 0.25 cup lime juice
olive oil
  • 3 tbsp olive oil
garlic
  • 3 garlic cloves minced
cumin
  • 1 tsp cumin
salt and pepper
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
cotija cheese
  • 0.25 cup cotija cheese crumbled
fresh cilantro
  • 1 fresh cilantro
lime wedges
  • 1 lime wedges

Equipment

  • 1 griddle

Method
 

Marinate the chicken
  1. Combine lime juice, 2 tablespoons olive oil, garlic, cumin, salt, and black pepper, then stir until evenly mixed.
  2. Add boneless chicken breasts to the marinade and marinate for 30 minutes, so the surface absorbs the lime-garlic flavor.
Griddle and char
  1. Heat the Blackstone griddle to medium-high and add the remaining 1 tablespoon olive oil, spreading it into a thin, glossy layer.
  2. Place the marinated chicken on the griddle and cook for 6-7 minutes per side until internal temperature reaches 165°F.
  3. In the last 5 minutes of cook time, add sliced jalapeños and corn kernels to the griddle and cook until charred, with browned spots visible.
Serve
  1. Remove the chicken and let it rest briefly, then slice the chicken so the juices redistribute and the texture stays tender.
  2. Top the chicken with charred jalapeños and corn, then finish with cotija cheese, fresh cilantro, and lime wedges.

Notes

Pro tip: keep the griddle at medium-high and avoid overcrowding so the corn and jalapeños develop real char marks. Refrigerate leftovers in an airtight container up to 3 days; freeze chicken/corn only for up to 2 months, but cotija and cilantro are best added after reheating. For a lighter option, use reduced-fat cotija or swap in a small amount of feta.