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, Blackstone BBQ chicken, potatoes, pancakes and even Blackstone fried rice, time and again my family comes back saying “this is the best EVER”. Blackstone recipes make an appearance on my menu throughout the year.
Cooking chicken on a griddle is so easy, and I’ve yet to be disappointed with the results.
Reader review
"I never comment on recipe websites.. like ever! But I had to take the time to stop and leave a comment.. this chicken recipe is by far the best chicken breast recipe I have ever tried! When I tell you the chicken comes out so juicy and tender! This is so hard to achieve with chicken breast. I’m not sure if it was the Mayo or Dijon, which at first caught me off guard, but these and the rest of the ingredients made this the most flavorful chicken breast I have ever tried. I feel bad for people who don’t run into this recipe because they’re not looking exactly for a griddle black stone recipe but I sure am grateful I found it! Thank you so much for this recipe! This is going to be a repeat in my house." —Gia
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Let's Talk Ingredients
Make sure you use a heat-safe oil. I love extra-virgin olive oil...but not on my griddle. Avocado oil, vegetable oil, or canola oil are good options.
I have made this with both gluten-free tamari and coconut aminos in place of the soy sauce, and both options have worked well.
This recipe was written for boneless, skinless chicken breast, but would be equally delicious with thighs. For timing, check out my Blackstone Chicken Thighs recipe.
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.) I keep both an iinstant-read thermometer and an infrared thermometer on hand.
- 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
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 or Instant Pot Mac and Cheese.
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 medium - about 350° 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!
Blackstone Griddle Chicken Breast
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 - about 350° 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 says
My whole family loved this chicken!
Jordan says
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 says
I am so glad that you enjoyed it! Love the oregano sub - I am going to try that because my oldest LOVES oregano.
Keisha says
This is literally the best chicken I’ve ever had. Amazing.
Sally says
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 says
I am so glad you enjoyed it! Your sides sound amazing too.
Lori A Ritzelyuk says
OMG. This recipe is so delicious!! Love it!
S. Sabie says
Rarely do I leave a comment but, had to this time. My son is the most pickiest of eaters. Hard to get him to eat anything outside of his less than 10 things to eat and he raved (we all did) of this chicken and it was only in the marinade for about 90 minutes. He asked what was in marinade and I had to say it was a secret or he would not have ate it. I butterflied the chicken breasts then pounded them out to about 3/8". Great recipe.
Gia Fernandez says
I never comment on recipe websites.. like ever! But I had to take the time to stop and leave a comment.. this chicken recipe is by far the best chicken breast recipe I have ever tried! When I tell you the chicken comes out so juicy and tender! This is so hard to achieve with chicken breast. I’m not sure if it was the Mayo or Dijon, which at first caught me off guard, but these and the rest of the ingredients made this the most flavorful chicken breast I have ever tried. I feel bad for people who don’t run into this recipe because they’re not looking exactly for a griddle black stone recipe but I sure am grateful I found it! Thank you so much for this recipe! This is going to be a repeat in my house.
Wendy Polisi says
I am so glad that you enjoyed it!
Josh says
Thank you Wendy. Was looking for a good blackstone recipe and you nailed this one. So good!!! Will definitely save this one and use it often.
Wendy Polisi says
I am so glad that you enjoyed it!
Manda says
I did it! And it was delicious!! I am very new to using our Blackstone, and this is the first recipe we have tried with chicken. It turned out so good! Thanks for a great recipe!
Wendy Polisi says
I am so glad that you enjoyed it!
Cindy says
This turned out amazing! My husband said, “ I don’t know what you did to this chicken, but it is awesome!”
Anna says
This is the best chicken breast recipe ever. My kids absolutely love it and they all hate mayo and mustard, they have no idea it's the marinade! Every time I meal prep for them, they ask for this chicken. I cut the chicken into tender size, it cooks super fast on the blackstone or cast iron on the stove.
Wendy Polisi says
I am so glad you love it as much as we do! Two of my kids don't like mayo or mustard either and they love this too!
Matt says
If you haven't tried this recipe, it's must....this is my go to, thank you Wendy polisi
Wendy Polisi says
I am so glad you enjoy it! It is a favorite at our house too.
Derek Folds says
I made this for my step-son who can be very picky when it comes to his chicken, he literally licked the plate when he was finished. It. Was delicious! I didn’t have any Dijon mustard so I added some minced garlic instead. The flavors were amazing!!!
Wendy Polisi says
I am so glad that you enjoyed it!
Bridgett says
So, I just set up my griddle this morning, and this was the first recipe to touch it's new surface. Soooo delicious!! I don't even have all the bells and whistles yet(all thermometers and such) but I followed your directions and it came out perfect!! Following all your recipes!!
Wendy Polisi says
I am so glad you enjoyed it! Stay tuned - I have been griddling up a storm and lots of new stuff is coming! Enjoy. 🙂
Ed Kelly says
i have had my Blackstone griddle for about two weeks and have already made this twice. Pretty simple recipe but it came good. Being new to the griddle I started out a little lower on the heat (350 +/-). It took a little longer but that’s ok. i’m in no hurry
Everyone like it
Amelia says
I tasted the marinade when first made and thought this would be a failure. I was dead wrong! This was the best chicken we’ve ever had! Our 13 year olds ate it up, with no leftovers. We plan to make this every Sunday!