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Blackstone Jalapeño Lime Chicken and Corn

Blackstone jalapeño lime chicken with street-corn style char: marinated breasts cooked until juicy at 165°F, then finished with charred jalapeños and corn kernels. Sliced chicken is served with lime wedges, cotija, and cilantro for a bright, smoky griddle 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 4 boneless chicken breasts Use similar thickness for even cooking.
  • 1 cup lime juice Measure as 1/4 cup lime juice.
  • 2 tbsp olive oil Reserve 2 tablespoons for the marinade.
  • 3 cloves garlic Minced.
  • 1 tsp cumin
  • 1 salt and pepper to taste Season to your preference.
Griddle toppings
  • 3 jalapeños Sliced.
  • 4 ears corn Kernels cut off from 4 ears.
  • 1 tbsp olive oil Remaining oil for the griddle; total oil in recipe is 3 tablespoons.
  • 0.25 cup cotija cheese Crumbled.
  • 1 fresh cilantro Chopped for garnish.
  • 1 lime wedges Serve on the side.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Combine lime juice, 2 tablespoons olive oil, minced garlic, cumin, salt, and pepper, then marinate the chicken for 30 minutes.
  2. Heat a Blackstone griddle to medium-high and add the remaining oil.
Griddle the chicken and char the corn
  1. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
  2. In the last 5 minutes, add the sliced jalapeños and corn kernels to the griddle and cook until charred.
  3. Remove chicken and let rest, then slice and serve with the jalapeños and charred corn.
Finish and serve
  1. Top with cotija cheese, fresh cilantro, and lime wedges.

Notes

Pro tip: Slice chicken only after resting so the juices stay in the meat; aim for medium-high heat so you get char without drying out the breasts. Refrigerate leftovers up to 3 days; freeze cooked chicken up to 2 months (reheat on a griddle or skillet for best texture). For a dairy-free option, swap cotija for a sprinkle of finely chopped toasted pumpkin seeds plus extra lime to keep the punch.