Grilled Southwest Chicken and Corn
Grilled Southwest Chicken and Corn is an easy and healthy dinner recipe for the grill, a simple Tex-Mex seasoning brings big flavor!
Equipment
- Grill
- Blackstone Griddle
Ingredients
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 4 to 6 cloves garlic minced
- 1 1/2 tablespoons chili powder
- 1 tablespoon paprika
- 1/2 tablespoon cumin
- kosher salt, pepper
- 1 1/2 pounds chicken breasts (2 to 3 breasts depending on size)
- 4 ears corn on the cob
- Optional: sour cream, hot sauce
Instructions
- Put the chicken in a gallon size plastic bag. Add half of the olive oil, the lime juice, garlic, and most of the chili powder, paprika, cumin, kosher salt, and pepper. Massage the bag until the chicken is coated and marinate in the fridge for a few hours or overnight.
- Brush the remaining olive oil on the corn and season with the remaining chili powder, paprika, cumin, kosher salt, and pepper. Preheat the grill or Blackstone griddle to medium heat for several minutes. Put the chicken and corn on the grill grates.
- Grill the chicken and corn for 10 to 12 minutes total, turning a few times.
- Slice the chicken and serve with sour cream and hot sauce to top the chicken if desired along with the corn on the side.Note: Leftover chicken and corn can be served on salads, make a wrap, or makes a great taco filling!