Jalapeño Lime Chicken with Corn Mash | Char grilled chicken with a delicious lime marinade served with a creamy sweet corn mash. Perfect for summer entertaining | Recipe by Sprinkles and Sprouts | Delicious Food for Easy Entertaining #chickenmarinade #backyardchicken #Grilledchicken #jalapenolime #chickenrecipe #easychickendinner
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5 from 20 votes

Grilled Jalapeño Lime Chicken with Corn Mash

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Modern Australian
Servings: 4
Calories: 611kcal
Author: Claire | Sprinkles and Sprouts
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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

To serve:

  • 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.


You can use fresh, canned or frozen corn in this recipe.


Calories: 611kcal | Carbohydrates: 42g | Protein: 54g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 150mg | Sodium: 1452mg | Potassium: 1517mg | Fiber: 9g | Sugar: 10g | Vitamin A: 650IU | Vitamin C: 61.3mg | Calcium: 78mg | Iron: 2.3mg
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