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3-4
1 hour
25-30 minutes
Marinate the chicken: In a large Ziplock bag, combine chicken with 1/3 cup olive oil, juice from lemons, limes, and oranges. Add the squeezed fruit. Season with coarse black pepper, 1 tbsp Blackstone Garlic Mojo Seasoning, 1 tbsp Blackstone Tequila Lime Seasoning, and 1 tsp garlic powder. Refrigerate for at least one hour.
Prepare the sauce: In a small bowl, mix 1/3 cup sour cream with juice from one orange, 1 tsp garlic powder, 1-2 tbsp Blackstone Garlic Mojo, and chopped cilantro. Set aside.
Grill the chicken and corn: Preheat the grill to medium/medium-low. Cook the chicken and the squeezed fruit on the griddle, flipping occasionally. Squeeze the fruit over the chicken occasionally. Add corn on the cob and jalapeños, and flip until they have a nice sear.
Plate the dish: Serve the grilled chicken, corn, and jalapeños on a platter. Drizzle the special sauce over the chicken, and garnish with Tequila Lime seasoning and chopped cilantro.
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