Blackstone Santa Fe Chicken

This Blackstone Santa Fe Chicken recipe transforms ordinary chicken breast into a vibrant, southwest-inspired feast with minimal effort. The griddle creates perfectly juicy chicken topped with a colorful medley of corn, black beans, zesty salsa, and melted cheese for a dinner that's as impressive as it is easy.

My family requests this Santa Fe Chicken at least twice a month now. The first time I made it was during a particularly hectic evening when I needed something quick but satisfying, and everyone was shocked at how restaurant-quality it turned out with such simple ingredients.

Ingredients

• Boneless chicken breasts: filleted into thinner pieces ensures quick cooking and more surface area for flavor
• Vegetable oil: helps prevent sticking and creates nice browning on the chicken
• Corn: adds natural sweetness and a pop of color to balance the savory elements
• Black beans: provide hearty texture and plant-based protein that makes the dish more filling
• Taco seasoning: infuses the chicken with Mexican-inspired flavors without needing individual spices
• Salsa: adds moisture, acidity, and complex flavor without extra work
• Shredded Mexican cheese: creates that irresistible melty topping that brings everything together

Step-by-Step Instructions

Preheat the Blackstone:

Heat your Blackstone griddle to medium high heat around 400 degrees F. This temperature gives you perfect browning without burning while still cooking the chicken through quickly. Allow about 10 minutes for proper preheating.

Prepare the cooking surface:

Spread vegetable oil across the griddle surface with your spatula. This creates a slight nonstick surface and helps develop beautiful browning on the chicken. Make sure to cover the entire cooking area you plan to use.

Season and cook the chicken:

Place your filleted chicken pieces on the hot griddle and immediately season with taco seasoning. Let them cook undisturbed for 4-6 minutes until you see a golden brown crust forming and the edges turning opaque.

Flip and add vegetables:

Flip the chicken pieces and continue cooking for 5-6 more minutes. At this point add the drained corn and black beans to the griddle alongside the chicken. The key is keeping the vegetables separate from the chicken so they can heat through evenly.

Create the topping:

After sautéing the corn and beans for a few minutes, pour salsa over them and gently toss everything together. This creates a warm, flavorful topping that will complement the seasoned chicken perfectly.

Assemble on the griddle:

Spoon the hot corn bean mixture directly onto each piece of chicken while still on the griddle. Then sprinkle the shredded cheese evenly over each topped chicken piece so it can begin to melt from the residual heat.

Melt the cheese:

Close the lid of your Blackstone for about 1-2 minutes. This creates an oven-like environment that perfectly melts the cheese without overcooking the chicken. Wait until the cheese is completely melted and slightly bubbly.

Serve immediately:

Carefully transfer the finished chicken to plates using a spatula. The combination of hot chicken, warm vegetable mixture, and melty cheese is best enjoyed immediately while everything is hot.

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You Must Know

• Each serving contains 26g of protein making it an excellent post-workout meal
• Can be prepped ahead by preparing the bean corn mixture a day in advance
• Makes beautiful meal prep lunches when paired with rice or cauliflower rice
• Perfectly balanced macros with protein, healthy carbs, and moderate fat

The taco seasoning is truly the secret ingredient here. I keep several packets in my pantry at all times specifically for this recipe. My husband actually said this dish was better than our local Mexican restaurant's version, which made my entire week.

Make Ahead Options

This Santa Fe Chicken works wonderfully for meal prep. You can cook the chicken and toppings separately, store them in the refrigerator, and assemble just before serving. The chicken stays juicy even when reheated, and the corn-bean mixture actually develops deeper flavors overnight as the ingredients meld together. Just store everything in separate containers, then reheat the chicken first before adding the toppings and melting the cheese.

Easy Variations

While this recipe is perfect as written, you can easily customize it to your taste preferences. Add diced bell peppers or jalapeños to the vegetable mixture for extra color and heat. Swap the Mexican cheese blend for pepper jack for a spicier version. For a lower-carb option, use a homemade taco seasoning without cornstarch and serve the chicken over cauliflower rice or a bed of greens instead of traditional rice.

Serving Suggestions

This Blackstone Santa Fe Chicken pairs beautifully with cilantro lime rice or a simple green salad. For a complete fiesta, serve with warm tortillas on the side so everyone can make impromptu tacos. Top servings with fresh avocado slices, sour cream, or a squeeze of lime juice to brighten the flavors. For entertaining, set up a topping bar so guests can customize their own plates.

Storage Tips

Leftovers maintain their quality surprisingly well. Store in airtight containers in the refrigerator for up to 5 days. For best results when reheating, use a microwave at 70% power to prevent the chicken from becoming tough. If you have access to a toaster oven, that works even better to restore some of the original texture without drying out the chicken.

Recipe Questions & Answers

→ How do I fillet chicken breasts for this dish?

You can slice the chicken breasts horizontally into thinner pieces to ensure even cooking on the griddle.

→ What temperature should the griddle be for cooking?

Preheat the griddle to medium-high heat, approximately 400°F, for the best results.

→ Can I use different beans or vegetables?

Yes, feel free to substitute black beans with pinto or kidney beans and try adding bell peppers or diced tomatoes for variety.

→ How can I ensure the chicken is fully cooked?

Use a meat thermometer and cook the chicken until it reaches an internal temperature of 165°F.

→ What’s the best way to store leftovers?

Refrigerate the leftovers in an airtight container for up to 5 days for freshness.

→ Can I prepare this dish without a griddle?

Yes, you can use a large skillet or grill pan on the stovetop as an alternative.