Chicken Thighs on the Blackstone Griddle are a company-worthy dish 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.
Grilled chicken thighs are great, but griddle chicken thighs are a must-try.
Not only are they easy to make, but they are incredibly delicious.
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.
Make this chicken thighs recipe once, and it is sure to become a favorite!
Ingredients for Making Blackstone Chicken Thighs
- Parsley: You want about one bunch of parsley.
- Scallions: Often called spring onions or green onions, this will add a bright flavor.
- Garlic: Freshly minced is best, but garlic powder works if you prefer.
- Oil: I recommend avocado oil for high heat cooking, but you can use your favorite high heat oil. Vegetable oil is another popular choice.
- Vinegar: Red wine vinegar adds just the right punch of flavor.
- Salt and pepper: Adjust the seasonings according to your personal preference. Onion salt or garlic salt can be used if you like. Smoked paprika is a nice addition if you’d like to add a smoky flavor.
- Chicken: Use boneless chicken thighs. If you wish to use this marinade with bone-in chicken or want to cook chicken breasts, make sure you have an instant-read thermometer and adjust the cooking time.
Chicken thigh griddle recipes are summertime classics that pair with many different side dishes.
Tools Needed to Make Griddle Chicken Thighs
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- Blackstone Griddle
- Infrared Thermometer
- Meat Thermometer
- Spatula or Tongs for Flipping
- Food Processor
Leftovers can be stored in a sealed container in the fridge for up to three days.
You can freeze the cooked chicken for up to three months.
How to Make Chicken Thighs on the Blackstone
First, start by making the chicken marinade.
Place the parsley, scallions, and garlic in a food processor and process until chopped.
Add the ol, vinegar, and seasonings and process until combined.
Remove ¼ cup of the marinade from your food processor, and divide between two separate dishes.
Place the chicken in a shallow dish or plastic bag and pour the remaining marinade over it.
Marinate the chicken for two to four hours.
Preheat one side of your Blackstone to medium-high heat and the other side to low.
Cook the chicken on the warmer side for five minutes. Flip the chicken, and brush with the reserved sauce from one of the containers. Cook for another 4 minutes.
Place chicken on the cooler side of the griddle surface and cook for another 5 minutes (about 2 ½ minutes per side), or until the internal temperature is 160° F at the thickest part.
Let this chicken rest for at least five minutes, and then serve with the remaining sauce.
More Blackstone Griddle Recipes to Try
- If you've never had Blackstone griddle fajitas, you're in for a real treat! This delicious dish is made on a blackstone griddle, and it's perfect for feeding a large crowd. Fajitas are always a hit with adults and kids alike, so this recipe is sure to be a hit at your next party.
- If you're looking for more Blackstone griddle chicken recipes, look no further than this Blackstone griddle chicken breast. With just a few simple ingredients, you can have a restaurant-quality meal.
- Looking for a delicious and easy hanger steak recipe? You've come to the right place! This recipe is perfect for a quick and easy dinner. Plus, it's so tasty that you'll want to make it again and again.
- Looking for a delicious and hearty meal that will leave you full and satisfied? Then look no further than the Blackstone griddle philly cheesesteak! This sandwich is piled high with tender strips of steak, grilled onions and peppers, and gooey cheese, all on a toasted bun.
Blackstone Chicken Thighs
- Blackstone Griddle
- 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
- 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.
- 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.
- 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.