This Blackstone Jalapeno Lime Chicken and Corn is a flavorful dish that combines juicy chicken with spicy jalapenos and zesty lime. The corn adds a sweet crunch that makes it even better!
Cooking it on the Blackstone gives a nice char that’s hard to resist. I love serving it with warm tortillas for a fun meal. It’s perfect for a sunny day and gets everyone smiling! 🌞
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast works well here for its quick cooking time and versatility. If you prefer dark meat, you can use boneless thighs for a slightly richer flavor. For a vegetarian option, try using firm tofu or chickpeas.
Corn: Fresh corn is fantastic if it’s in season, but frozen corn is just as convenient and works well in this dish. You can also use canned corn; just drain it before adding. Sweet corn or even a mix of corn types will add great flavor!
Jalapeños: The heat from jalapeños can vary quite a bit. If you want less spice, remove the seeds and membranes before slicing. You could substitute with mild peppers like poblanos or even use bell peppers for heat-free flavor.
Red Onion: I love using red onions for their color and sweetness. Yellow onions are a good alternative if you don’t have red on hand. Green onions can also add a fresh touch as a garnish.
How Do I Cook Chicken Perfectly on the Griddle?
Cooking chicken on a Blackstone griddle is quick and easy, but it helps to follow a few tips. Make sure your griddle is preheated to medium heat to ensure an even cook.
- First, cut the chicken into small, even pieces to help it cook through uniformly.
- Spread the chicken and corn mixture in a single layer on the griddle for good browning.
- Stir occasionally, but let it sit for a minute or two before stirring to get nice caramelization on the chicken. A good golden brown adds flavor!
- Ensure the chicken reaches an internal temperature of 165°F for safety and doneness.
How to Make Blackstone Jalapeno Lime Chicken and Corn
Ingredients You’ll Need:
For the Dish:
- 1 lb boneless, skinless chicken breast, diced
- 3 cups corn (fresh or frozen)
- 1 medium red onion, diced
- 2-3 jalapeños, sliced (adjust to taste)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Juice of 2 limes
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 15 minutes for cooking, making it a total of about 25 minutes. It’s a quick, zesty dish that’s perfect for a busy weeknight dinner or a fun gathering!
Step-by-Step Instructions:
1. Preheat the Griddle:
Start by preheating your Blackstone griddle over medium heat. This ensures that everything cooks evenly and gets that delicious, slightly charred flavor.
2. Prepare the Ingredients:
In a large bowl, combine the diced chicken, corn, diced red onion, and sliced jalapeños. It’s great to have everything prepped and ready to go!
3. Add the Flavor:
Drizzle the olive oil over the mixture, and then sprinkle in the garlic powder, chili powder, cumin, lime juice, and a pinch of salt and pepper. Toss everything together until the chicken and veggies are nicely coated with those wonderful flavors.
4. Cook on the Griddle:
Carefully transfer the chicken and corn mixture to the preheated griddle. Spread it out a bit so that it cooks evenly. Cook for about 10-15 minutes, stirring occasionally until the chicken is fully cooked through and lightly browned, while the corn gets heated up nicely.
5. Taste and Adjust:
Give it a taste test! You can adjust the seasoning at this point if you’d like by adding a splash more of lime juice for brightness or some salt for extra flavor.
6. Garnish and Serve:
If you love cilantro, sprinkle some fresh chopped cilantro on top for a bright finish. Serve hot, either as a main dish or stuffed into warm tortillas for tasty tacos. Enjoy every bite!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great option and will work just fine in this recipe. Just make sure to thaw it before adding it to the mixture to ensure even cooking. You can quickly thaw frozen corn by placing it in a bowl of warm water for a few minutes or simply by using it straight from the freezer, as it will heat up during cooking.
What If I Don’t Have Jalapeños?
No worries! If you don’t have jalapeños, you can substitute them with other peppers like poblano or bell peppers for a milder flavor. Alternatively, if you’re looking for heat, red pepper flakes or hot sauce can give you that kick—just add to taste!
Can I Make This Dish Ahead of Time?
Yes, you can prepare this dish ahead of time! Cook the chicken and corn mixture as instructed, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. When ready to eat, just reheat it on the griddle or in a microwave until thoroughly warmed.
How Should I Store Leftovers?
After cooking, let any leftovers cool completely before transferring them to an airtight container. You can store the chicken and corn in the refrigerator for up to 3 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. Just thaw it overnight in the fridge before reheating!
