This easy Blackstone Chicken recipe makes juicy, perfectly seared chicken with a golden brown crust super fast! Cooked up on a hot griddle, it's perfect for busy weeknights or backyard parties, and tastes restaurant-quality in no time.
If you are looking for more easy chicken recipes, make sure to check my best Backed Chicken Breast recipe.
Jump to:
Chicken on Blackstone
I first found out about Blackstone Chicken when my husband and I were looking for a way to cook outside that was both simple and satisfying. With our griddle heated, we played around with various seasonings until we landed on the ideal combination to achieve juicy, flavorful chicken.
One of the joys of cooking on a Blackstone griddle is the even heat that yields a deep, golden crispy sear. Unlike regular grilling, it seals in moisture, leaving every bite tender and full of flavor.
This recipe has, now and again, become a staple of our weekend cookouts and speedy weeknight dinners. Whether eaten with some roasted veggies, over a fresh salad, or in a wrap, it's an easy meal that never disappoints!
One of my favorite options for entertaining and quick weekday meals is the Blackstone's incredibly easy cooking.
Ingredients
- Chicken breast - The centerpiece of the meal, gives a lean, protein-rich foundation that griddles up juicy and full of flavor.
- Italian seasoning - A combination of herbs that lends flavor, fragrance and a hint of Mediterranean-Zing to the chicken.
- Butter - Adds richness and helps develop a nice golden, slightly crispy crust on the outside.
- Black pepper - It gives a mild heat and adds a subtle spicy kick to the whole flavor profile.
- Avocado oil: or vegetable oil or any oil with a high smoke point; olive oil is not recommended for the griddle.
- Dijon mustard: adds bold, tangy flavor to the marinade and helps keep the chicken moist and succulent.
Instructions to Cook Chicken on Blackstone
- Heat the Blackstone griddle over medium-high heat, and lightly coat with butter for nonstick and flavor.
- Use a generous amount of Italian seasoning and black pepper, and cover both sides of the chicken breast with it as evenly as possible.
- Roast the chicken on the hot griddle a couple minutes per side, flipping once, until golden crusty and an internal temperature of 165° F.
- Use a dome lid or basting cover. It's important with chicken breast to keep the griddle heat low so they have time to cook without burning, and covering helps the chicken cook through evenly.
- Rest and serve: Let the chicken rest for a few minutes before slicing, to allow the juices time to redistribute for maximum tenderness.
Serving Suggestions with Blackstone Grilled Chicken
This Blackstone Chicken is delicious served sliced over a bed of fresh green salad, alongside roasted vegetables, or alongside with a side of garlic butter rice for a complete meal. It also serves as a terrific protein filling for wraps, sandwiches and pastas, giving a perfectly seasoned mouthful to any meal. You can drizzle it with a squeeze of lemon juice on top for added flavor or enjoy it with side of your favorite dipping sauce!
While the chicken is cooking, you may fry potatoes, asparagus, or other veggies on the griddle for a quick and easy dinner that requires no cleanup.
Blackstone chicken is a great addition to salads, chicken quesadillas, and almost any recipe that calls for cooked chicken.
Storage and Reheating
You can keep leftovers of Blackstone Chicken in an airtight container in the fridge for up to 3 days. To warm it up, heat in a skillet on medium heat or on the Blackstone griddle with a little butter to keep it juicy. Don't microwave too long, or you'll dry out the chicken, so heat in short bursts with a splash of water.
To reheat the chicken, I suggest slicing it, putting it in a skillet with a little water, covering it, and cooking it over medium heat until the water evaporates and the chicken is thoroughly heated.
Any leftovers can be frozen for up to a month in an airtight container before being defrosted overnight in the refrigerator.
Pro Tip
- Preheating correctly - Allow your Blackstone griddle to preheat properly before placing the chicken on it to get a good sear and even cooking.
- Don't crowd the griddle - Give each piece of chicken plenty of room to cook properly and develop a crispy, golden crust.
- Use a meat thermometer - Look for an internal temperature of 165°F so the chicken is done but not overcooked and dried out.
- Take chicken off early: I recommend taking the chicken off the griddle when the internal temperature reaches 160 degrees; as it rests, it will rise to the recommended temperature of 165°F.
- Keep an oil bottle handy: When cooking chicken breast on the griddle, make sure you have an oil squirt bottle handy, since chicken breast doesn't have a lot of fat and sometimes it can be helpful to add a little more oil.
- Pound chicken thin: If you can't find cutlets, slice chicken breasts in half and pound them lightly so they cook evenly and faster.
Make-Ahead Tips
- Marinate ahead of time: This recipe can be marinated ahead of time up to 24 hours; I do recommend cooking and eating this fresh, however, it does work well to cook a larger batch and have leftovers to eat cold out of the fridge for protein snacks.
- Best marinating window: You can get by marinating for as little as one hour, but more time definitely has better results; I like to make the marinade before bed and cook it the next day for dinner, but you can also mix it in the morning and refrigerate it until dinnertime.
FREQUENTLY ASKED QUESTIONS:
Store leftovers in an airtight container in the fridge for up to 3 days. For longer-term storage, freeze them in a zip bag for up to three months and defrost in the fridge before reheating.
Yes! Just cook the chicken in a preheated cast-iron or nonstick skillet over medium-high heat, using the same seasoning and cooking method.
We like to get our chicken breasts from local butchers or higher grade grocery stores for the freshest and tastiest chicken breast experience. We always opt for organic or free-range chicken - if we can, which is usually available in the store - for a healthier and more tender result.
Although this recipe was created for boneless, skinless chicken breasts, thighs would taste just as well. Another option is to use skinless, boneless chicken thighs, which cook for roughly half as long.
Since avocado oil has a high heat tolerance, I prefer to use it for cooking chicken on the Blackstone. You can use any cooking oil you choose, although olive oil is not advised for the griddle.
Because chicken breasts are larger than chicken thighs and cook more slowly, it actually helps to use a lid or dome covers. Chicken cooks best on a Blackstone griddle over lower heat so that it cooks through without scorching on the exterior.
Use your own marinade or seasoning mixture with this simple recipe; we've had excellent results with Italian salad dressing.
If you tried this Blackstone Chicken (Easy Griddle Recipe) or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
More Delicious and Easy Recipes
- Easy Goat Cheese Crostini Appetizer With Honey
- Spicy Diavola Pizza Recipe With Hot Salami
- 15-Minute Homemade French Bread Pizza In The Air Fryer
- Steak Egg and Cheese Bagel Recipe
- The BEST Homemade Anchovy Pizza Recipe
- Easy 2 Ingredient Smoked Cream Cheese
- How To Make Homemade Cold Brew Coffee With Ground Coffee
- How To Make Candied Lemon Slices
- Easy Strawberry Whipped Cream Frosting
- Easy Stove Top Stuffing Meatloaf Recipe
Recipe
Blackstone Chicken (Easy Recipe)
INGREDIENTS
- 2 skinless boneless chicken breasts
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 1 tablespoon butter
- Salt
INSTRUCTIONS
- Heat the Blackstone griddle over medium-high heat, and lightly coat with butter for nonstick and flavor.
- Use a generous amount of Italian seasoning and black pepper, and cover both sides of the chicken breast with it as evenly as possible.
- Roast the chicken on the hot griddle a couple minutes per side, flipping once, until golden crusty and an internal temperature of 165° F.
- Rest and serve: Let the chicken rest for a few minutes before slicing, to allow the juices time to redistribute for maximum tenderness.
NOTES
- Season to taste - You can add garlic powder, smoked paprika, or chili flakes for extra spice.
- Let the chicken rest - After cooking, letting it sit for a few minutes will allow it to keep its juices and stay tender.
Ashley Price says
This recipe sounds like a dream come true for meal prep! I appreciate that you can make a large batch of chicken cutlets and use them in different dishes throughout the week. It's such a versatile way to keep dinner interesting!
Chloe Ross says
Wow, this looks so simple yet delicious! I'm all about recipes that require minimal effort but still taste amazing. The resting tip is key, as I know juicy chicken can really elevate any dish—can't wait to try it out!
Linda Rose says
'Quick and easy' is my cooking mantra these days! This Blackstone Chicken fits right in with my busy lifestyle. I'm excited about using leftovers in salads or quesadillas—what a great way to create new meals from one preparation!
Darcy Ross says
'Easy weeknight dinner' goals achieved with this Blackstone Chicken recipe! It’s awesome that you can cook veggies at the same time—what an efficient way to get dinner on the table quickly. I’m definitely adding this one to my rotation.
Evelyn Anderson says
This recipe is just what I needed for my weekly meal plan! The fact that you can serve grilled chicken with so many sides makes it super versatile. I might even experiment with different marinades next time to switch things up!
Gabriella Reed says
'Juicy and flavorful' are two words that catch my attention when it comes to cooking chicken. This recipe checks all the boxes for me; plus, using high-quality ingredients makes such a difference. Can't wait to try this out soon!
Matilda Hayes says
I love how quick this Blackstone Chicken dish is to whip up! It's perfect for those busy weeknights when I want something delicious without spending hours in the kitchen. Plus, the idea of using leftover chicken for other meals is such a time-saver!
Lana Diaz says
I'm always looking for new ways to cook chicken, and this Blackstone method seems so easy! The seasoning combo of Italian spices and butter is mouthwatering. I can't wait to try it with some fresh veggies on the side, too!
Faith Torres says
Cooking chicken on a Blackstone griddle sounds fantastic! I love that it cooks quickly, which means more time for family dinners. I'm definitely going to give this recipe a go and pair it with some roasted asparagus!
Emma says
This recipe looks so easy! I can't wait to try it for dinner!
Anonymous says
Wow, I never thought cooking chicken could be so easy! Looking forward to trying it.
Anonymous says
This sounds so good and simple! I will definitely try this soon.
Lewys Vang says
I never knew cooking on a griddle could be so tasty! Thanks for sharing!
June says
Thank you for sharing this recipe! It seems perfect for summer cookouts!
Clara says
Yum! This sounds like a great way to cook chicken. I'm excited to make it!
Viola Higgins says
'Juicy and flavorful' is exactly what I look for in a chicken recipe. Thank you!
Willow Caldwell says
'Easy meal that never disappoints' - I totally agree! This is going on my menu!
Aamir Giles says
This recipe sounds amazing! I can't wait to try it!
Anonymous says
'Juicy and flavorful' are my favorite words when it comes to chicken. Can't wait!
Mia says
I love the idea of using a griddle! Can't wait to taste the crispy chicken.
Liam says
I love how quick this is! Perfect for my busy nights.
Macie Perry says
I love the idea of adding lemon juice on top! Can't wait to try it out!
Andreas Gillespie says
The ingredients are simple, and it sounds like a fun recipe to make with family!
Savannah says
I tried this recipe and it was delicious! My family loved it!
Sean Richard says
Wow, the golden crust looks so delicious! I'm excited to make this!
Ted Norris says
I love how easy this chicken recipe is! Perfect for a busy night!