A fresh, flavorful, and easy summer meal made right on the griddle or flat top grill. Juicy chicken, sweet corn, and spicy jalapeños come together with bright lime and fresh cilantro for a dish that’s light, healthy, and full of bold flavor.
Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Main Course
Servings: 6
Ingredients
- Cooking oil of choice
- 1½ to 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 4–5 ears of corn, kernels cut off the cob
- ½ red onion, diced
- 3–4 jalapeños, sliced (remove seeds for less heat)
- Kosher salt, black pepper, and fajita or taco seasoning (to taste)
- 4–5 cloves garlic, minced
- 1 cup chopped cilantro
- 2–3 tablespoons lime juice
Instructions
Preheat the griddle to medium heat. Add a bit of cooking oil, then add the chicken, corn, red onion, jalapeños, and season with kosher salt, pepper, and fajita or taco seasoning.
Cook for 6–7 minutes, stirring occasionally with hibachi spatulas, until the chicken is mostly cooked through and veggies begin to soften.
Add the minced garlic and cook for an additional 2–3 minutes until fragrant and the chicken is fully cooked.
Mix in the chopped cilantro and lime juice. Taste and adjust seasoning with more salt, pepper, or taco seasoning if needed.
Serve immediately and enjoy!
Notes
- Chicken Options: Chicken thighs are more forgiving and juicy, but breasts work great for a leaner option.
- Make it spicier: Leave all jalapeño seeds in or add crushed red pepper.
- Make it milder: Use fewer jalapeños or swap for mild green chilies.
- Corn Substitution: In a pinch, use frozen or canned corn (well-drained) if fresh isn’t available.
- Serving Ideas: Delicious on its own, in tacos, over rice, or in a burrito bowl with avocado and queso fresco.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the griddle or stovetop.
Blackstone Jalapeño Lime Chicken and Corn
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Servings: 6
Description
A fresh, flavorful, and easy summer meal made right on the griddle or flat top grill. Juicy chicken, sweet corn, and spicy jalapeños come together with bright lime and fresh cilantro for a dish that’s light, healthy, and full of bold flavor.
Ingredients
-
Cooking oil of choice
-
1½ to 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
-
4–5 ears of corn, kernels cut off the cob
-
½ red onion, diced
-
3–4 jalapeños, sliced (remove seeds for less heat)
-
Kosher salt, black pepper, and fajita or taco seasoning (to taste)
-
4–5 cloves garlic, minced
-
1 cup chopped cilantro
-
2–3 tablespoons lime juice
Instructions
Preheat the griddle to medium heat. Add a bit of cooking oil, then add the chicken, corn, red onion, jalapeños, and season with kosher salt, pepper, and fajita or taco seasoning.
Cook for 6–7 minutes, stirring occasionally with hibachi spatulas, until the chicken is mostly cooked through and veggies begin to soften.
Add the minced garlic and cook for an additional 2–3 minutes until fragrant and the chicken is fully cooked.
Mix in the chopped cilantro and lime juice. Taste and adjust seasoning with more salt, pepper, or taco seasoning if needed.
Serve immediately and enjoy!
Notes
-
Chicken Options: Chicken thighs are more forgiving and juicy, but breasts work great for a leaner option.
-
Make it spicier: Leave all jalapeño seeds in or add crushed red pepper.
-
Make it milder: Use fewer jalapeños or swap for mild green chilies.
-
Corn Substitution: In a pinch, use frozen or canned corn (well-drained) if fresh isn’t available.
-
Serving Ideas: Delicious on its own, in tacos, over rice, or in a burrito bowl with avocado and queso fresco.
-
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the griddle or stovetop.