Summer is the perfect time to fire up the grill and enjoy fresh, vibrant flavors, and there's nothing quite like the zesty combination of Blackstone Jalapeno Lime Chicken And Corn to make your outdoor cooking memorable. This dish captures the essence of Mexican-inspired cuisine with its bold jalapeno and lime flavors, while the fresh corn adds a sweet crunch, making it a delightful centerpiece for any summer meal.
Ingredients
Scale:
4 boneless, skinless chicken breasts
1/4 cup fresh lime juice
2 tablespoons olive oil
2 jalapenos, finely chopped (seeds removed for less heat)
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
2 cups fresh corn kernels (about 2 ears of corn)
1 medium red onion, diced
1 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
Salt to taste
Instructions
In a bowl, combine the lime juice, olive oil, chopped jalapenos, minced garlic, cumin, paprika, salt, and pepper to create a marinade.
Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
Preheat your Blackstone griddle to medium-high heat.
Remove the chicken from the marinade and place it on the griddle. Cook for 6-7 minutes on each side, or until the chicken is fully cooked and has a nice sear, reaching an internal temperature of 165°F (75°C).
While the chicken is cooking, prepare the corn salsa. In a bowl, combine the fresh corn, diced red onion, halved cherry tomatoes, chopped cilantro, lime juice, and a pinch of salt. Mix well and set aside.
Once the chicken is cooked, let it rest for a few minutes before slicing.
Serve the chicken topped with the fresh corn salsa, garnished with additional cilantro if desired.
