If you are looking for an easy and delicious way to cook chicken breast, look no further than this Blackstone Chicken. The punchy marinade infuses just the right amount of flavor, to give you moist succulent chicken, while the griddle gives you an exterior that is perfectly crispy. Give this griddle chicken breast a try and you will be hooked.
We grill a lot of chicken around our house, and my new favorite way to make it is on my Blackstone Griddle.
There is just something about the Blackstone - it infuses foods with lots of flavor without a lot of prep time involved. From quesadillas, to Blackstone teriyaki chicken, potatoes, pancakes and even Blackstone fried rice, time and again my family comes back saying “this is the best EVER”.
Cooking chicken on a griddle is so easy, and I’ve yet to be disappointed with the results. In fact, I think it is even more flavorful than grilled chicken.
Give it a try and let me know what you think!
Ingredients for Making Blackstone Griddle Chicken
- Mayonnaise: You can use any brand you like. I used Primal Kitchen.
- Oil: Use a heat safe oil for your griddle (or skillet). Avocado oil is my go-to, but you can use butter, vegetable oil or olive oil if you like. (Just be conscious of the smoke point.)
- Dijon Mustard: A spicy brown mustard may also be used.
- Soy Sauce: Gluten free tamari or coconut aminos may be used in place of soy sauce if you like.
- Seasonings: A blend of thyme, sea salt or kosher salt, pepper, and cayenne add just the right amount of punch. Feel free to adjust the seasonings to your liking. Garlic powder, chili powder, or paprika are all great additions.
- Chicken: I used boneless skinless chicken breasts, but you could make this recipe with bone in chicken or with chicken thighs. Just make sure to adjust the cooking time and use an instant-read thermometer to ensure the perfect temperature.
Tips & Tricks
- Don’t skip using a thermometer to ensure the proper temperature of the griddle. Since you are cooking outside, the temperature of the cooking surface can vary depending on the conditions. (i.e. If I set my griddle to low in Florida in summer, the cooking surface will be much hotter than someone trying to cook in the fall in Maine because the air temperature impacts the amount of heat the griddle holds.)
- When cooking chicken breast on the griddle, make sure you have an oil squirt bottle handy. Since it doesn’t have a lot of fat, sometimes it can be helpful to add a little more oil.
- 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.
Serving Suggestions
Chicken breast on the Blackstone Griddle is so versatile, most any side will work!
Blackstone Potatoes make for an easy meal with little clean up. You can add some green vegetables, like this air fried asparagus or a simple green salad. Or make these air fryer mushrooms.
Craving something a little more indulgent? You can’t go wrong with these Cheesy Scalloped Potatoes. They are cheese heaven, and pure comfort food.
For leftover chicken, I like to saute some onions and bell peppers (and maybe cook some bacon) to use in a sandwich or in pasta.
Frequently Asked Questions
Depending on how hot your flat top grill is and how large your chicken breasts are, you should expect it to take between 14 and 18 minutes to cook through.
If you are cooking thinner chicken strips, the total time will be significantly less, and large pieces will take longer.
Make sure to always check the internal temperature of the chicken before you eat it, to ensure that it is cooked all the way through.
I recommend you cook your chicken at about 400° F.
Depending on where you live, this should be low to medium-low on your griddle. Use a surface or infrared thermometer to make sure that your cooking temperature is right.
Yes, you can cook raw chicken on a griddle. Just make sure to cook it until it cooks through properly.
You can make these on the stovetop, but they will not have the same flavor as if you made them on the Blackstone Griddle. The Blackstone Griddle really helps to bring out the flavors of the chicken.
No, you do not need to rinse off marinade before cooking chicken on a griddle.
Tools Needed to Make Griddled Chicken
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- Blackstone Griddle
- Infrared Thermometer or Surface Thermometer
- Instant Read Meat Thermometer
- Spatula
Storage
Leftovers may be stored in a sealed container in the refrigerator for up to four days.
How to Cook Chicken on a Blackstone Griddle
First, start by making the marinade. To do this, combine the mayonnaise, avocado oil, Dijon mustard, soy sauce, thyme, salt, pepper, and cayenne pepper.
Place chicken in a shallow dish or in a zip-top plastic bag.
Marinate in the fridge for at least four hours.
Remove the chicken from the marinade and discard the excess marinade.
Heat your griddle to low - between 350° F and 400° F - and drizzle oil on the griddle surface.
Cook the chicken for seven minutes and then flip.
Cook another seven to ten minutes, until an instant-read thermometer registers 160° F and the chicken is golden brown.
Transfer the chicken to a plate, and tent with foil.
Allow to rest for 10 minutes.
Slice and serve!
No Blackstone Griddle? You Can Make this on the Stove Top!
Heat oil in a large skillet over medium heat.
Cook for seven minutes and flip.
Cook another seven to 10 minutes, until the internal temperature on an instant-read thermometer registers 160° F.
Allow to rest for 5 minutes before serving.
More Recipes with Chicken to Try
- Craving a simple meal that is loaded with flavor? It doesn’t get any better than these Chicken Quesadillas. (I’ve got Blackstone Griddle instructions too!)
- Cranberry Chicken Salad is the perfect make-ahead lunch.
- Air Fryer Chicken Legs are crispy on the outside and juicy on the inside.
- Looking for a main course salad that will satisfy the heartiest of appetites? This Chicken Fattoush Salad is perfect!
- Air Fryer Chicken Empanadas are a family favorite. Make them once and I think you will be hooked too.
More Blackstone Griddle Recipes
Blackstone Griddle Chicken
Ingredients
- ¼ cup mayonnaise
- ¼ cup avocado oil plus more for the griddle
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce or gluten-free tamari
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon cayenne pepper
- 2 pounds boneless skinless chicken breast
Instructions
- In a small bowl combine the mayonnaise, avocado oil, Dijon mustard, soy sauce, thyme, salt, pepper, and cayenne pepper.
- Place the chicken in a shallow dish or zip-top plastic bag and marinate in the refrigerator for four hours or overnight.
- Remove the chicken from the marinade, and discard the excess marinade.
Blackstone Flattop Griddle
- Heat your Blackstone griddle to low to medium-low - about 350° F to 400 ° F.
- Drizzle or spray oil on the griddle surface.
- Cook the chicken for 7 minutes and then flip.
- Cook another 7 to 10 minutes, until an instant-read thermometer registers 160° F.
- Transfer the chicken to a plate and tent with foil.
- Allow to rest for 5 to 10 minutes before serving.
Stove Top Instructions
- Add a tablespoon of oil to a large skillet and heat over medium heat.
- Cook for 7 minutes and then flip.
- Cook for another 7 to 10 minutes, until an instant-read thermometer registers 160° F.
- Allow to rest for 5 minutes before serving.
Robin Donovan
My whole family loved this chicken!
Jordan
I made this today and it came out so beautiful!! I was a little worried because I’m not a huge mustard fan and when I smelled the marinade, I was unsure. Obviously I still made it but HOLY COW!! Talk about a delicious! I didn’t have thyme so I googled a substitute so I used oregano. Thank you so much for the recipe!
Wendy Polisi
I am so glad that you enjoyed it! Love the oregano sub - I am going to try that because my oldest LOVES oregano.
Keisha
This is literally the best chicken I’ve ever had. Amazing.
Sally
Thank you for the recipe. Super easy and tastes great. I pounded out my chicken breasts to about 1/2” to help tenderize and cook faster. I did not have avocado oil, so I used EVOE. I served it with herbed buttered potatoes in the instant pot and broccoli and cauliflower salad. Everyone raved about the meal. This will definitely go in my rotation.
Wendy Polisi
I am so glad you enjoyed it! Your sides sound amazing too.