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Blackstone Jalapeno Lime Chicken and Corn

Blackstone jalapeno lime chicken with street-corn style char—sliced chicken cooked on a griddle with caramelized corn kernels and charred jalapeños. Marinated in lime juice, garlic, and cumin, then finished with cotija, cilantro, and lime wedges for bright, smoky 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 4 boneless chicken breasts
  • 0.25 cup lime juice
  • 3 tbsp olive oil
  • 3 garlic minced
  • 1 tsp cumin
  • salt and pepper to taste
Jalapeños, corn, and finishing
  • 3 jalapeños sliced
  • 4 corn ears kernels cut off (4 ears)
  • 0.25 cup cotija cheese crumbled
  • fresh cilantro
  • lime wedges

Equipment

  • 1 Blackstone griddle

Method
 

Marinate the chicken
  1. In a bowl, combine lime juice, 2 tbsp olive oil, minced garlic, cumin, salt, and pepper to taste until smooth. Add chicken, cover, and marinate for 30 minutes, letting the marinade coat the surface and deepen color.
Griddle cook
  1. Preheat the Blackstone griddle to medium-high until you see a light shimmer from the oil. Add the remaining 1 tbsp olive oil and spread it to lightly coat the surface.
  2. Place chicken on the hot griddle and cook for 6-7 minutes per side until the internal temperature reaches 165°F. Look for browned edges and grill marks that appear as char lines across the surface.
  3. In the last 5 minutes of cooking, add sliced jalapeños and corn kernels to the griddle. Cook until charred, stirring occasionally so you see dark spots on both corn and pepper pieces.
  4. Remove chicken from the griddle and let it rest briefly, then slice and serve with the jalapeños and corn. Aim for visible juice settling in the slices rather than running immediately.
Finish and serve
  1. Top the chicken and corn with crumbled cotija, then sprinkle with fresh cilantro. Serve with lime wedges on the side so extra acidity can brighten each bite at the table.

Notes

Pro tip: pat chicken dry before marinating for better sear and clearer char marks on the griddle. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet or on the griddle until warmed through (corn can be charred again briefly). Freezing is not recommended for best texture. If you want a dairy-light option, swap cotija for a small amount of crumbled feta or omit it entirely.