This Blackstone Jalapeno Lime Chicken and Corn is bursting with flavor! It’s a tasty dish that combines zesty lime, spicy jalapenos, tender chicken, and sweet corn all cooked together for a perfect meal.
Who doesn’t love a one-pan wonder? I mean, less mess is always a win! Just fire up your grill, throw everything in, and you’ll have a delicious dinner ready in no time. Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect here for their tenderness. If you prefer dark meat, chicken thighs work great too. You can also use turkey if chicken isn’t available.
Corn: Fresh corn is fantastic when in season, but frozen corn has nearly the same sweetness and is super convenient. Canned corn is a good standby, just rinse it well to cut down on sodium.
Jalapeños: I like spicy food, so I use 3 jalapeños, but if you’re less heat-tolerant, start with 1 or 2. You can also use banana peppers for a milder touch. Just remember to remove the seeds for less heat!
Lime Juice: Fresh lime juice really brightens the dish. If you must use bottled lime juice, choose a quality brand to maintain flavor.
Cilantro: Fresh cilantro adds a nice pop, but if you’re not a fan, give parsley a try as it brings a fresh herb taste too.
How Do I Get Perfectly Cooked Chicken on the Griddle?
Cooking chicken on a griddle requires a bit of attention for that juicy and slightly charred result. Here’s how to nail it:
- Ensure your chicken is evenly diced for even cooking. Aim for bite-sized pieces.
- Let the chicken marinate for at least 15-20 minutes. It helps with flavor and moisture.
- Preheat the griddle until it’s hot before adding oil. This ensures a good sear.
- Don’t overcrowd the pan; cook in batches if needed. This keeps the heat high and helps avoid steaming.
- Cook until the chicken reaches an internal temperature of 165°F (75°C) for safety.
How to Make Blackstone Jalapeno Lime Chicken and Corn
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 1 pound boneless, skinless chicken breasts, diced
- 2 cups corn (fresh, frozen, or canned)
- 1 medium red onion, diced
- 2-3 jalapeños, sliced (adjust to taste)
For the Marinade:
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil (for cooking)
For Serving:
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
How Much Time Will You Need?
This tasty dish will take about 10 minutes to prep, and another 15-20 minutes to cook. So, in total, it’s about 30 minutes from start to finish. Perfect for a quick and spicy weeknight meal!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by dicing the chicken breasts into bite-sized pieces. Slice the jalapeños according to your spice preference, and chop the red onion. If you’re using corn from cobs, be sure to carefully remove the kernels as well.
2. Marinate the Chicken:
In a bowl, combine the diced chicken, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Mix everything together well until the chicken is nicely coated. Let this sit and marinate for about 15-20 minutes to allow the flavors to blend.
3. Heat the Blackstone Griddle:
While the chicken is marinating, preheat your Blackstone griddle over medium-high heat. Once it’s hot, add the olive oil to the griddle so it’s ready for the chicken.
4. Cook the Chicken:
Add the marinated chicken to the griddle once the oil is hot. Cook the chicken, stirring occasionally, for about 6-8 minutes or until it’s fully cooked and has a nice golden sear. Make sure the chicken is cooked through before moving on.
5. Add the Vegetables:
Now it’s time to add flavor! Stir in the diced red onion, sliced jalapeños, and corn into the griddle. Cook everything together for an additional 5-7 minutes until the vegetables are tender and lightly charred. This will enhance the taste wonderfully!
6. Serve:
Once everything is cooked to perfection, remove it from the heat. Taste and adjust the seasoning if you’d like. Garnish with fresh cilantro and serve with lime wedges on the side for an extra zesty kick. Enjoy your delicious Blackstone Jalapeno Lime Chicken and Corn!
Can I Use Frozen Chicken for This Recipe?
Absolutely! You can use frozen chicken, but make sure to thaw it completely before marinating. The best way to thaw chicken is by placing it in the fridge overnight. If you’re short on time, you can also submerge it in a sealed plastic bag in cold water for about 1-2 hours. Just remember to pat it dry before marinating!
Can I Substitute Other Vegetables?
Yes! If you prefer different vegetables, feel free to swap the corn or bell peppers for zucchini, diced tomatoes, or even black beans. Just keep an eye on cooking times, as different veggies may require more or less time to become tender.
How Can I Make This Recipe Less Spicy?
If you want to dial down the heat, you can either reduce the number of jalapeños or remove the seeds before slicing them, as most of the heat is concentrated there. Additionally, you can add a spoonful of sour cream or yogurt as a garnish to help mellow the spiciness when serving.
What’s the Best Way to Store Leftovers?
To store leftovers, let the dish cool completely, then transfer it to an airtight container. It can be kept in the fridge for up to 3 days. If you’d like to freeze it, portion it out and keep it in freezer-safe containers for up to 3 months. Reheat in the microwave or on the stovetop, adding a splash of water if it seems dry.
