This Grilled Jalapeño Lime Chicken with Corn Mash is the perfect dish for summer entertaining. Cooked on the BBQ or grill the chicken has a smoky taste which works so well with the jalapeño lime marinade. Then paired with some sweet corn mash and the zing of jewelled onions. This meal is beautiful, delicious and so quick to put together.
How to make the jalapeño lime chicken marinade
The beauty of this marinade is it doesn’t need long to work it’s magic. In as little as 15 minutes it will start to work.
The marinade is based around line juice and zest. Don’t forget the zest because it gives great flavor! Chopped jalapeños are added to the lime along with plenty of garlic. A touch of olive oil and some salt help to season the chicken.
I like to marinade my chicken in a ziplock bag, as I can use my hands to squish and smoosh the chicken into the marinade.
The lime juice starts to tenderise the chicken and the salt ensures that the flavors all penetrate into the meat.
Plus the natural sugars in the lime juice mean your chicken will get the beautiful grill lines on it when you place it on the BBQ or Grill.
What to serve with jalapeño lime chicken?
Because the marinade is spicy and a touch sour I like to serve this with something creamy and sweet. This is where the sweet corn mash comes in!
It is super simple to make and is the perfect foil to the delicious grilled chicken.
How to make sweet corn mash
You can use fresh, frozen or canned corn to make this corn mash!
First onions and garlic are fried until translucent then they are cooked in vegetable stock with the corn. Once everything is hot and tender it is whizzed up with an immersion blender to make a rough mash. You can use a food processor if your want a very smooth mash. The addition of some sour cream, gives it a rich creamy finish.
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Grilled Jalapeño Lime Chicken with Corn Mash
For the chicken:
- 2 jalapeño chillies
- 3 garlic cloves
- 2 limes
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 4 chicken breasts
For the jewelled onions:
- 1 red onion
- 1 lime
- 1 tbsp water
- 1/2 tsp brown sugar
- 1/4 tsp salt
For the Corn Mash:
- 1 small onion
- 1 garlic clove
- 1 tbsp olive oil
- 2 1/2 cups sweet corn (see notes)
- 1/3 cup vegetable stock
- 4 tbsp sour cream
- 1 avocado
- 1 red chilli
- 2 limes
- Fresh cilantro
Start with the chicken marinade:
- Finely chop the jalapeño and garlic and place in a large zip lock bag (or tupperware).
- Zest the limes into the bag and then cut them in half and add the juice, add the olive oil and salt. Then seal the bag and squish the ingredients together a little.
- Cover a chopping board with a sheet of cling film or baking paper.
- Place the chicken breasts on top and cover with another sheet of cling film or baking paper. Use a smooth meat mallet or your pestle from your pestle and mortar (or anything heavy) to slightly flatten the fat end of the chicken. You are aiming to get the whole breast a uniform thickness.
- Add the chicken breasts to bag and smooch everything about.
- Set aside for at least 15 minutes and up to 3 hours.
For the jewelled onions:
- Peel and finely chop the red onion.
- Place the onion into a non-metallic bowl, add the water, salt, sugar and the juice of the lime.
- Set aside until you are ready to serve.
For the corn mash:
- Peel and finely chop the onion and garlic.
- Pour the olive oil into a small saucepan and cook the onion and garlic over a low heat until they are soft (about 3 minutes).
- Add the sweetcorn and vegetable stock then simmer, covered, for 4 minutes.
- Stir in the sour cream and use a immersion blender to smash the corn and create a coarse puree. (or use a food processor if you want a very smooth smash) .
- Cover your corn mash and set the bowl over a second bowl of hot water (this will keep it warm)
To cook and finish the dish:
- Get the barbecue or griddle pan searingly hot. Turn the heat down to medium high and cook the chicken for 3-4 minutes on each side until cooked through.
- Let the chicken rest whilst you chop the avocado and red chilli.
- Serve the chicken on a bed of the corn smash, topped with the chopped avocado, some of the jewelled onions, chopped chilli, wedges of lime and sprigs of cilantro.
Jalapeño Lime Chicken with Corn Mash Anecdote
(aka my recipe ramble for those who love the waffle)
I live in Australia, a land famous for its fusion food. Our national cuisine is hard to describe. Once you have stepped over pavlova (and the question of NZ origins) moved past meat pies (a aussie thing I just don’t get!), given California the avocado and left the sausage sizzle in Bunnings car park* what are you left with?
We are definitely lovers of seafood, our Tassie salmon is some of the best in the world, we have the most amazing prawns (not called shrimps) and we know how to rock an oyster or 12.
BUT when it comes to food that is Australian it has to be the backyard BBQ. Having friends over, a few tinnies (Aussie for beer in cans) and the kids jumping in the pool. Well that is an Australian summer!
So this dish for me is 100% modern Australian.
(*Bunnings is our big DIY store and every weekend they have a tent selling sausage in a bun. It is always a local charity or organisation and at $2.50 it is a quintessential Australian weekend tradition! )
This recipe originally appeared as a guest post on Every Nook and Cranny.