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Best 5 Blackstone Chicken Recipes

Best 5 Blackstone Chicken Recipes

Enjoy juicy, flavorful chicken cooked to perfection on your Blackstone griddle. These simple yet bold recipes combine fresh herbs, spices, and citrus to create versatile, healthy, and perfectly crispy grilled chicken dishes ideal for weeknights or gatherings.

Ingredients

Chicken and Marinade

  • Boneless chicken thighs or breasts – 2 lbs
  • Olive oil – 2 tablespoons
  • Fresh herbs (thyme, rosemary, or parsley) – 2 tablespoons, chopped
  • Garlic powder – 1 teaspoon
  • Onion powder – 1 teaspoon
  • Paprika – 1 teaspoon
  • Cayenne pepper – 1/4 teaspoon (adjust to taste)
  • Black pepper – 1/2 teaspoon
  • Lemon or lime juice – 1 tablespoon

Optional Variations

  • Extra cayenne or chipotle powder – 1/2 teaspoon for spicy upgrade
  • Alternate fresh herbs (basil or cilantro) – 2 tablespoons, chopped
  • Greek yogurt or buttermilk – 1/4 cup for creamy marinade
  • Halloumi or tofu – 8 ounces for vegetarian alternative

Instructions

  1. Preheat Your Blackstone Griddle: Set your Blackstone griddle to medium-high heat and allow it to warm up fully for even cooking and a perfect sear.
  2. Prepare the Chicken: Pat the chicken dry with paper towels. Coat evenly with olive oil and the chosen spice blend. Marinate for at least 30 minutes if time permits for enhanced flavor.
  3. Cook the Chicken: Place chicken carefully on the hot griddle. Cook undisturbed for 4 to 6 minutes per side until a golden crust forms and the internal temperature reaches 165°F (75°C).
  4. Let It Rest: Remove from the griddle and let rest for 5 minutes to lock in juices, keeping the chicken moist and tender.
  5. Garnish and Serve: Top with freshly chopped herbs and a squeeze of lemon juice before plating to add brightness and freshness.

Notes

  • Preheat the griddle properly for the best crispy sear.
  • Avoid overcrowding the griddle to ensure even cooking and browning.
  • Use indirect heat for thicker pieces after searing to prevent burning.
  • Use a meat thermometer to ensure chicken reaches safe internal temperature.
  • Let the chicken rest before slicing to keep it juicy.
  • Store leftovers in an airtight container refrigerated for up to 3 days.
  • Freeze cooked chicken for up to 2 months, thaw overnight in the fridge.
  • Reheat gently on stovetop or oven, avoid microwaving to prevent dryness.

Nutrition

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