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Blackstone Jalapeño Lime Chicken and Corn

Blackstone jalapeño lime chicken with street-corn style charred corn and sliced jalapeños for bold, smoky Mexican-American flavor. Marinated chicken stays juicy while the griddle charrs the corn kernels and jalapeños for a street-griddle finish.
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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
  

Marinade
  • 1 cup lime juice
  • 2 tbsp olive oil
  • 3 clove garlic, minced
  • 1 tsp cumin
  • 0.25 salt and pepper to taste
Chicken and Griddle
  • 4 boneless chicken breasts
  • 3 jalapeños, sliced
  • 4 ear corn, ears cut off
  • 1 tbsp olive oil
Toppings
  • 0.25 cup cotija cheese, crumbled
  • 1 fresh cilantro
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Marinate
  1. In a bowl, combine lime juice, 2 tablespoons olive oil, garlic, cumin, salt, and pepper. Marinate chicken for 30 minutes, keeping it coated and at a cool temperature.
Griddle the Chicken and Corn
  1. Heat a Blackstone griddle to medium-high and add the remaining oil. When it shimmers, place the chicken down in an even layer for the first sear.
  2. Cook chicken for 6-7 minutes per side until the internal temperature reaches 165°F. The surface should show deep char and caramelized edges (visual cue).
  3. In the last 5 minutes, add jalapeños and corn to the griddle alongside the chicken. Cook until the corn and jalapeños develop char spots while staying bright and flavorful.
Slice and Serve
  1. Remove chicken and let it rest before slicing. Resting helps the juices redistribute so each slice stays tender and juicy.
  2. Arrange sliced chicken with the charred jalapeños and corn. Top with cotija cheese, fresh cilantro, and serve with lime wedges for bright finish.

Notes

Pro tip: For the best char, don’t crowd the griddle—cook chicken in a single layer and add jalapeños and corn only when there’s hot surface space. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken for up to 2 months (best if reheated gently). For a lighter option, swap cotija for a lower-fat Mexican cheese or use a light sprinkle so the char flavor still shines.