Blackstone chicken

• Prep Time: 15 minutes

• Marination Time: 30 minutes (optional, but recommended)

• Cook Time: 10–15 minutes

• Total Time: ~45 minutes

• Yield: Serves 4–6

• Difficulty: Easy

• Equipment Needed: Blackstone griddle or any flat-top grill

Ingredients

 Chicken:

• 1.5–2 lbs boneless, skinless chicken thighs or breasts

• 2 tbsp olive oil (plus more for griddle)

• Juice of 1 lime or lemon

• 1 tbsp soy sauce or Worcestershire sauce

• 1 tbsp Dijon or yellow mustard

• 1 tsp honey (optional, for a touch of sweetness)

 Seasoning Mix:

• 1½ tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp chili powder or cayenne (adjust for heat)

• ½ tsp ground cumin

• ½ tsp salt

• ½ tsp black pepper

• Optional: ½ tsp dried oregano or thyme

Tools You’ll Need

• Blackstone griddle or flat-top grill

• Tongs or metal spatula

• Mixing bowl or zip-top bag (for marinating)

• Instant-read meat thermometer

• Paper towels

Step-by-Step Instructions

Step 1: Prepare the Chicken

• Trim any excess fat from the chicken thighs or breasts.

• Pound the chicken lightly to an even thickness (especially for breasts) to ensure uniform cooking.

• Pat dry with paper towels for a better sear.

Step 2: Make the Marinade

In a large bowl or zip-top bag, combine:

• Olive oil

• Lime or lemon juice

• Soy sauce or Worcestershire

• Mustard

• Honey (optional)

• All dry seasonings

Whisk until well mixed. Add the chicken and toss to coat thoroughly. Marinate for 30 minutes (or up to 8 hours in the fridge).

Shortcut: If you’re pressed for time, just coat the chicken in oil and dry seasoning mix and cook immediately — it will still be delicious.

Step 3: Preheat the Blackstone Griddle

• Set your Blackstone griddle to medium-high heat (about 400°F).

• Add a drizzle of oil across the surface and spread with a spatula or paper towel. Let it heat for 3–5 minutes until shimmering.

Step 4: Cook the Chicken

1. Remove the chicken from the marinade and let excess drip off.

2. Place the chicken directly onto the hot griddle. You should hear a sizzle immediately.

3. Cook for 5–7 minutes per side, flipping once, until golden and slightly charred on the outside.

4. Use an instant-read thermometer to check for doneness:

   • 165°F (74°C) internal temperature for chicken.

Tip: Don’t overcrowd the griddle — give the chicken space to sear.

Step 5: Rest and Serve

• Once cooked, transfer the chicken to a plate.

• Let it rest for 5 minutes to lock in juices.

• Slice or serve whole.

Serving Suggestions

Blackstone Chicken is incredibly versatile. Serve it:

• With grilled vegetables: zucchini, onions, peppers, mushrooms

• Over rice or cauliflower rice

• In tacos or wraps with avocado, slaw, and spicy aioli

• As a protein bowl with quinoa, beans, and lime crema

• In sandwiches with chipotle mayo and pickles

• Next to mashed potatoes or pasta salad for a comfort meal

Optional Add-Ons and Variations

• Lemon Garlic Butter Finish: Toss hot chicken with melted garlic butter and lemon zest.

• Buffalo Style: After cooking, toss in buffalo sauce and serve with blue cheese.

• Asian-Inspired: Marinate with ginger, soy, sesame oil, and hoisin.

• Herb Lovers: Add rosemary, parsley, or thyme to the marinade for an herb-forward flavor.

• Sweet Heat: Add brown sugar or maple syrup to the seasoning for sweet charred edges.

Storage and Meal Prep

• Fridge: Store cooled leftovers in an airtight container for up to 4 days.

• Freezer: Wrap tightly and freeze for up to 3 months.

• Reheat: Gently reheat in a skillet or microwave until warmed through.

Great for weekly meal prep — just slice and store in containers with veggies and grain of choice.

Nutrition Info (Per Serving – Based on 6 Servings Using Thighs)

Nutrition will vary depending on cuts of chicken and amount of oil used.