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Blackstone Jalapeño Lime Chicken and Corn

Blackstone jalapeño lime chicken with street-corn-style char: marinated chicken, then griddled until juicy and sliced with charred jalapeños and corn. Finish with cotija, cilantro, and lime wedges for bright Mexican-American 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 about 6–8 oz each
  • 0.25 cup lime juice
  • 3 tbsp olive oil divided
  • 3 clove garlic minced
  • 1 tsp cumin
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
Jalapeño corn topping
  • 3 jalapeños sliced
  • 4 ear corn kernels cut off
Finish
  • 0.25 cup cotija cheese crumbled
  • 0.25 cup fresh cilantro chopped, for garnish
  • 4 lime wedges for serving

Equipment

  • 1 Blackstone griddle

Method
 

Marinate
  1. Combine lime juice, 2 tablespoons olive oil, garlic, cumin, salt, and pepper, then stir until evenly mixed. Marinate the chicken for 30 minutes so the surface is well coated.
Griddle the chicken
  1. Heat the Blackstone griddle to medium-high and add the remaining 1 tablespoon olive oil. Lay the chicken down and cook for 6-7 minutes until the underside has strong char marks.
  2. Flip the chicken and continue cooking for 6-7 minutes, until the internal temperature reaches 165°F. Keep the heat steady for a dark, caramelized crust.
Char the jalapeños and corn
  1. In the last 5 minutes, add sliced jalapeños and corn kernels to the griddle around the chicken. Cook until the corn is browned and the jalapeños show char spots.
Slice and serve
  1. Remove the chicken and let it rest for a few minutes before slicing. Serve sliced chicken with the charred jalapeños and corn.
  2. Top with crumbled cotija cheese and chopped cilantro, then serve with lime wedges on the side. Finish the plate with visible lime wedges for a bright squeeze.

Notes

Pro tip: slice thicker breasts after resting so the juices stay inside and each piece gets a clean char on the outside. Store leftovers in the refrigerator up to 3 days; reheat on a griddle or skillet to re-char the corn. Freezing isn’t ideal for best texture, but it can be done—chicken will be softer after thawing. For a lighter option, use 1.5 tbsp olive oil total and swap cotija for crumbled queso fresco.