Chicken Thighs on the Blackstone Griddle are a company-worthy main that takes just minutes of prep time. The garlicky and herbaceous marinade lends enough flavor to make this recipe worthy of entertaining, but it is simple enough that you can tackle it any night of the week.
The Blackstone griddle is a great option if you're looking for an easy and delicious way to cook chicken thighs.
When you cook chicken thighs on the Blackstone Griddle, they come out crispy and flavorful every time.
Plus, the griddle is large enough to cook a lot of chicken thighs at once, so it's perfect if you're feeding a crowd.
I love to serve them with a pasta salad, like this Caprese Pasta Salad or this Sun-Dried Tomato Pasta Salad.
Other great options include Instant Pot Potato Salad, Blackstone Potatoes, or Broccoli Slaw Salad.
Ingredient Talk
I usually go with parsley for this recipe, but I’ve tested this with cilantro for more Southwestern vibes, and it was great.
I typically use white vinegar, but I’ve successfully used apple cider vinegar. It is a little fruitier and punchier.
I’ve also tried this with onion salt, garlic salt, and even a pinch of smoked paprika for a little extra depth.
How to Make Chicken Thighs on the Blackstone
Cook the chicken on the warmer side for five minutes.
More Blackstone Griddle Recipes to Try
Don't miss my Blackstone griddle fajitas, Blackstone griddle chicken breast, hanger steak recipe, and Blackstone griddle philly cheesesteak!
Marinated Blackstone Chicken Thighs
Equipment
- Griddle Spatula or Tongs
- Blender
Ingredients
- 1 cup parsley coarsely chopped
- 1 bunch scallions tops only
- 2 teaspoons minced garlic
- ½ cup avocado oil
- ¼ cup red wine vinegar
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 pound boneless skinless chicken thighs
- Oil
Instructions
- Place the parsley, scallions, and garlic in the food processor and process until chopped.
- Add the oil, vinegar, salt, and pepper and process until combine
- Place 2 tablespoons (a total of ¼ cup) of the sauce in two separate containers.
- Marinate the chicken with the remaining sauce. Refrigerate for at least 2 hours and up to 4 hours.
Blackstone Griddle
- Preheat one side of your Blackstone griddle to 450° F, about medium-high, and the other side to low.
- Cook the chicken on the warmer side for 5 minutes and flip. Brush with the sauce from one of the reserved containers. Cook another 4 minutes until both sides are brown.
- Move the chicken to the cooler side of the griddle, and cook for another 5 minutes until an instant-read thermometer registers 160° F.
- Let the chicken rest for 5 to 10 minutes before serving. (This will allow the internal temp to reach the recommended 165° F.)
- Serve with the remaining sauce.
Grill
- Preheat your grill to medium-high.
- Oil your grill rack and grill the chicken for 10 minutes over direct heat, basting and flipping halfway through.
- Move the chicken to indirect heat, and cook for 7 to 9 minutes longer, until an instant read thermometer registers 160° F.
- Let the chicken rest for 5 to 10 minutes before serving.
- Serve with the remaining sauce.
Bob says
This will be a go to recipe for boneless thighs all summer. Great marinade mix and taste is outstanding!
Wendy Polisi says
I am so glad you enjoyed it!