How to Make Easy Blackstone Chicken Recipe

With juicy chicken and that perfect sear from the griddle! So flavorful, so easy. Cooked to perfection every time!

There’s something magical about the sizzle when chicken hits a hot Blackstone griddle. That perfect golden crust forming while the inside stays juicy and tender—it’s a culinary experience that’s hard to beat. As someone who’s spent countless weekends experimenting with various techniques on my Blackstone, I can confidently say that chicken prepared on this versatile cooking surface is a game-changer for backyard cooking enthusiasts.

This is your ultimate guide to the perfect Blackstone chicken recipe. Whether you’re a griddle novice or a seasoned pro looking to elevate your chicken game, you’ll find everything you need right here. The Blackstone griddle offers unparalleled advantages for chicken: even heat distribution for consistent cooking, an impressive sear that locks in juices, and enough cooking space to feed a hungry crowd—all with surprisingly easy cleanup.

What is a Blackstone Griddle and Why Use It for Chicken?

A Blackstone griddle is a flat-top cooking surface made of cold-rolled steel that provides a restaurant-quality cooking experience in your backyard. Unlike traditional grills with grates, the solid cooking surface of a Blackstone griddle makes it ideal for cooking chicken for several reasons:

• Even heat distribution: The thick steel plate maintains consistent temperature across the entire surface, eliminating hot and cold spots that can lead to unevenly cooked chicken.
• Superior searing capability: The flat surface maximizes contact with the chicken, creating that coveted golden-brown crust while keeping the inside juicy.
• Versatile cooking zones: The multi-zone heating allows you to sear on high heat then move to lower heat to finish cooking without burning.
• Spacious cooking area: Most Blackstone griddles offer ample space to cook multiple chicken pieces simultaneously, perfect for family meals or entertaining.

Blackstone Chicken Recipe

Prep 15 minutes mins

Cook 15 minutes mins

Total 30 minutes mins

With juicy chicken and that perfect sear from the griddle! So flavorful, so easy. Cooked to perfection every time!

4 stars (1 ratings)

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Ingredients

  

• 2 pounds boneless skinless chicken breasts (or thighs for a juicier option)
• 3 tablespoons olive oil divided: 2 tbsp for marinade, 1 tbsp for griddle
• 4 cloves garlic minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• ½ teaspoon onion powder

Instructions

• Preparation:

  ❶ Trim and pound chicken: For even cooking, trim excess fat and pound thicker parts of chicken breasts to an even thickness (about ¾ inch).

  ❷ Marinate: Combine marinade ingredients in a zip-top bag, add chicken, seal and massage to coat evenly. Refrigerate for at least 30 minutes (or apply dry rub right before cooking).

  ❸ Prepare Blackstone: Clean the griddle surface and preheat to medium-high heat (375-400°F) for 10–15 minutes.

  Cooking Process:

  ❶ Oil the surface: Just before cooking, add a thin layer of oil to the griddle surface.

  ❷ Add chicken: Remove chicken from marinade, letting excess drip off. Place on the hot surface, allowing space between pieces.

  ❸ First sear: Cook undisturbed for 5–6 minutes until golden brown on the bottom and releasing easily from the griddle.

  ❹ Flip once: Turn chicken over and cook for another 5–7 minutes (for breasts) or 7–8 minutes (for thighs).

  ❺ Check temperature: Use a meat thermometer to ensure chicken reaches 165°F in the thickest part.

  ❻ Rest: Remove chicken from heat and let rest for 5 minutes before slicing.
  

Video

Ingredients List for the Perfect Blackstone Chicken Recipe

Signature Marinade Recipe

A great marinade is the secret to flavorful Blackstone chicken recipe. Here’s my signature blend that consistently delivers outstanding results:

Classic Blackstone Chicken Marinade:

• 2 tablespoons olive oil
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons fresh lemon juice
• 4 cloves garlic, minced
• 1 teaspoon dried herbs (oregano, thyme, rosemary blend)
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

Marinade Variations:

• Mediterranean: Substitute lemon juice, olive oil, minced garlic, oregano, and a touch of yogurt
• Asian-Inspired: Use soy sauce, sesame oil, ginger, garlic, and brown sugar
• Spicy Southwest: Combine lime juice, olive oil, chili powder, cumin, and cayenne

The science behind marinating is fascinating—the acids break down muscle fibers while the oil helps carry fat-soluble flavors into the meat. For best results, marinate your chicken for at least 30 minutes, but no more than 24 hours (acids can make the chicken mushy if left too long).

Dry Rub Alternative:

If you’re short on time, this dry rub creates amazing flavor without waiting:

• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne (optional)

Simply mix ingredients together and rub generously on chicken before cooking.

Tips for Perfect Blackstone Chicken (Pro-Level)

• Dry before cooking: Pat marinated chicken dry with paper towels before placing on the griddle for better browning.
• Don’t overcrowd: Leave at least 1 inch between chicken pieces to maintain proper cooking temperature and allow steam to escape.
• The press technique: Use a grill press for the first minute on each side to maximize surface contact for better searing.
• Zone cooking: Create temperature zones on your Blackstone by adjusting burners. Sear on high heat, then move to medium heat to finish cooking without burning.
• Minimal flipping: Resist the urge to constantly flip the chicken. Once or twice is sufficient.
• Basting option: In the final minutes of cooking, brush with a thin layer of butter, honey, or BBQ sauce for added flavor and glaze.

The Importance of Resting Your Chicken

One of the most overlooked steps in achieving perfect Blackstone chicken is the resting period. After your chicken reaches the proper internal temperature, resist the urge to cut into it immediately! Here’s why resting is crucial:

• During cooking, the muscle fibers contract and push juices toward the center of the meat
• Resting allows these juices to redistribute throughout the chicken
• Skipping this step results in all those flavorful juices running out onto your cutting board instead of staying in the meat
• For boneless chicken breasts or thighs, rest for at least 5 minutes under loosely tented foil
• Larger pieces or bone-in cuts benefit from 10 minutes of resting time

This simple patience test will result in significantly juicier and more flavorful chicken every time.

Variations & Customization for Blackstone Chicken Recipes

Once you’ve mastered the basic Blackstone chicken recipe, try these exciting variations:

• Blackstone Chicken Fajitas: Slice marinated chicken thin, cook with bell peppers and onions, serve with warm tortillas.
• Blackstone Chicken Teriyaki: Marinate in soy sauce, ginger, garlic, and brown sugar, glaze with teriyaki sauce before serving.
• Blackstone Lemon Herb Chicken: Use a marinade heavy on lemon, garlic, and fresh herbs like rosemary and thyme.
• Blackstone BBQ Chicken: Apply a dry rub, cook, then brush with your favorite BBQ sauce in the final minutes.
• Blackstone Chicken Shawarma: Marinate in yogurt with Middle Eastern spices, serve in pita with tahini sauce.

The beauty of cooking chicken on a Blackstone griddle is the versatility—the basic technique remains the same while flavors can be endlessly customized to suit your taste preferences or to complement specific side dishes.

Serving Suggestions & Pairings

Complete your Blackstone chicken meal with these complementary sides:

• Fresh sides: Garden salad, coleslaw, or cucumber tomato salad
• Griddle-cooked sides: Cook vegetables like zucchini, bell peppers, and onions alongside your chicken
• Starches: Serve with rice pilaf, roasted potatoes, or warm pita bread
• Sauces: Offer tzatziki, chimichurri, or honey mustard for dipping

For an impressive presentation, slice the chicken against the grain and fan it out on a serving platter. Garnish with fresh herbs and lemon wedges for a pop of color and flavor boost.

Storing & Reheating Instructions

Properly stored Blackstone chicken can be just as delicious the next day:

Storage:

• Allow chicken to cool completely before refrigerating
• Store in airtight containers for up to 3-4 days
• For longer storage, freeze in freezer-safe bags for up to 3 months

Reheating:

• Blackstone reheat: For the best results, reheat sliced chicken directly on the Blackstone at medium heat for 1-2 minutes per side
• Microwave: For convenience, microwave at 60% power with a damp paper towel covering to retain moisture
• Oven: Wrap in foil and heat at 275°F until warmed through, about 10-15 minutes

Avoid high heat when reheating to prevent the chicken from drying out.

Conclusion

Mastering the perfect Blackstone chicken recipe is all about understanding the basics—proper heat management, adequate marinating, minimal handling during cooking, and that all-important resting period. The flat-top design of the Blackstone griddle creates the ideal environment for chicken that’s crispy on the outside while remaining tender and juicy inside.

Whether you’re cooking for a weeknight family dinner or weekend entertaining, these techniques and recipes will elevate your chicken game to restaurant quality. The versatility of the Blackstone griddle means you can experiment with countless flavor profiles while maintaining the same cooking principles.

What’s your favorite way to prepare chicken on your Blackstone griddle? Have you tried any of these techniques or do you have additional tips to share? Leave a comment below—I’d love to hear about your Blackstone chicken adventures!