Description
A delicious and zesty dish combining chicken, corn, and jalapenos cooked on a Blackstone griddle.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts, diced
- 2 cups corn (fresh or frozen)
- 1 medium red onion, diced
- 2–3 fresh jalapeños, sliced (adjust based on heat preference)
- 2 tablespoons olive oil
- 1–2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Juice of 2 limes
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Start by preheating your Blackstone griddle over medium-high heat.
- In a large mixing bowl, combine the diced chicken, corn, diced red onion, and sliced jalapeños.
- Drizzle the olive oil over the ingredients and sprinkle in the spices. Toss everything together well.
- Pour the chicken and vegetable mixture onto the preheated griddle. Spread it out evenly.
- Let it cook for about 10-12 minutes, stirring occasionally, until the chicken is no longer pink inside.
- Squeeze the fresh lime juice over the mixture and toss to combine the flavors.
- Garnish with chopped fresh cilantro (if desired) and serve hot.
Notes
- Adjust the number of jalapeños based on your preferred spice level.
- This dish can be served in tacos, burritos, or as a salad topping.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg