Can I use frozen corn instead of fresh?

Absolutely! Just thaw it first and pat it dry to avoid extra moisture on the griddle.

Can I substitute the chicken thighs with chicken breasts?

Yep! Both work great—just keep an eye on the cooking time, as breasts can dry out quicker than thighs.

How do I store leftovers?

Pop any extras in an airtight container in the fridge for up to 3 days. It reheats beautifully for lunch or another easy dinner.

Is this dish gluten-free?

Yes, just double-check your seasoning blend to make sure it's GF.

How do you know when Blackstone chicken is done?

You’ll know your chicken is ready when it’s golden brown on the outside and no longer pink in the center. The juices should run clear, and if you’re using a meat thermometer, aim for 165°F. When in doubt, slice a piece open and check—it’s better to peek than overcook!

How long to marinate chicken thighs in lime juice?

If you’re planning to marinate your chicken in lime juice before cooking, aim for 30 minutes to 2 hours max. Any longer and the acid can start to “cook” the meat, making it a bit mushy.

How long does corn take on the Blackstone?

Fresh corn kernels usually take about 4–5 minutes on a hot Blackstone to get beautifully charred and sweet. Just stir occasionally so they cook evenly without burning.

How to cook bone-in chicken on a Blackstone?

Bone-in chicken takes a bit longer, but it’s doable! Start by searing it on high heat for a few minutes per side, then reduce the heat and let it cook through slowly. Use a meat thermometer to make sure it hits 165°F near the bone. If your Blackstone has a dome lid or a foil tent, that helps trap heat and cook it more evenly.

Blackstone Jalapeno Lime Chicken and Corn: 3 Irresistible Wins

Description

This Blackstone Jalapeno Lime Chicken and Corn is a bold and zesty weeknight meal made with juicy chicken, sweet corn, and spicy jalapeños—all cooked to perfection on your Blackstone griddle in under 30 minutes!

Ingredients

Scale

Cooking oil of choice (avocado or olive oil recommended)
1 ½ to 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
4 to 5 ears corn, kernels cut off the cob
½ red onion, diced
3 to 4 jalapeños, sliced (remove seeds for less heat)
Kosher salt, pepper, and fajita or taco seasoning (to taste)
4 to 5 cloves garlic, minced
1 cup chopped cilantro
2 to 3 tablespoons lime juice

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Instructions

Preheat the Blackstone griddle to medium-high heat. Drizzle with oil.
Season chicken with salt, pepper, and fajita or taco seasoning.
Cook the chicken for 8–10 minutes, flipping occasionally until golden and cooked through. Move to cooler side of the griddle.
Add red onion, jalapeños, and garlic to the griddle. Sauté for 2–3 minutes.
Stir in corn and cook for another 4–5 minutes until lightly charred.
Return the chicken to the griddle and combine with veggies.
Drizzle with lime juice, toss with chopped cilantro, and serve hot.

Notes

You can use frozen corn in place of fresh—just thaw and pat dry.
Adjust jalapeños to control the heat level.
Chicken thighs offer juicier results, but breasts work great too.
Perfect served as-is, in tacos, or over rice

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dinner
Method: Griddle
Cuisine: American-Mexican

Nutrition

Serving Size: 1 portion (¼ recipe)
Calories: 340 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 95 mg