Go Back Email Link
+ servings
Close up square photo of Blackstone chicken thighs garnished with scallions.
Print

Blackstone Chicken Thighs

Look no further than the Blackstone griddle if you're looking for an easy way to cook chicken thighs! With its flat top surface, the griddle is perfect for searing chicken thighs. Plus, cooking chicken on the griddle is a great way to keep them juicy and tender!
Course Main
Cuisine American
Keyword blackstone griddle
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 382kcal

Equipment

  • Blackstone Griddle

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.

Nutrition

Calories: 382kcal | Carbohydrates: 2g | Protein: 25g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 723mg | Potassium: 526mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1329IU | Vitamin C: 22mg | Calcium: 34mg | Iron: 2mg