If you’ve got a Blackstone griddle (or any flat-top grill, really), you need this recipe in your weekly rotation. This Blackstone Chicken is everything you want in a weeknight dinner—simple, fast, juicy, and packed with flavor. It’s the kind of meal that hits the table in under 20 minutes but tastes like you put in way more effort.
I first started making this on busy summer evenings when the last thing I wanted was to heat up the kitchen. The griddle was already out for burgers, but once I threw some seasoned chicken breasts on there? Game. Changer. Now it’s a go-to for meal prep, quick dinners, or slicing up for salads and wraps all week long.
Let’s get into it—because this chicken doesn’t wait.
Blackstone Chicken – Easy Griddle Chicken Breast
Serves 4 | Prep Time: 10 min | Cook Time: 10-12 min
Ingredients:
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon dried oregano or Italian seasoning
- Salt & black pepper, to taste
- Optional: a squeeze of lemon or your favorite BBQ sauce to finish
How to Make It on the Blackstone Griddle:
Prep the chicken:
If your chicken breasts are thick, butterfly them or pound them to even thickness—about ½ to ¾ inch is ideal for quick, even cooking.
Season generously:
Drizzle with olive oil and sprinkle both sides with your spice blend. Don’t be shy—this is where the flavor lives.
Preheat the griddle:
Set it to medium-high heat and let it get hot. Add a light drizzle of oil (avocado oil is great for high-heat) to prevent sticking.
Cook the chicken:
Lay the chicken down and don’t move it for 4-5 minutes. Let that beautiful crust develop. Flip and cook the other side for another 4-6 minutes or until the internal temp hits 165°F.
Rest before slicing:
Let the chicken rest for a few minutes so the juices redistribute. Then slice, dice, or serve whole.
Tips & Variations:
Spice it your way: Cajun, taco seasoning, lemon pepper… you name it.
Meal prep hero: Make a batch and use it in grain bowls, tacos, salads, sandwiches—endless possibilities.
Make it saucy: Brush with teriyaki, buffalo, or BBQ during the last minute of cooking for a flavor twist.
Give It a Go!
Firing up the griddle this week? Let this chicken be your go-to. I’d love to see how yours turns out—snap a pic and tag me, or drop a comment below with your favorite seasoning combo. Cooking is better when we share it, don’t you think?
Conclusion: Simple, Flavorful, Always a Win
Whether you’re new to the Blackstone or a seasoned griddle master, this chicken breast recipe is a total keeper. It’s fast, flexible, and packed with flavor—perfect for busy weeknights, casual backyard dinners, or meal prep that doesn’t get boring by Wednesday. Plus, there’s just something satisfying about that sizzle on the griddle, right?
Give it a try, make it your own, and most importantly—enjoy every bite. I’d love to hear how it turns out for you, or if you find a new twist to make it even better. Leave a comment below or tag me in your delicious creations!
FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work great on the griddle and stay super juicy. Just adjust the cook time slightly—usually around 6–7 minutes per side depending on thickness.
2. How do I keep chicken breasts from drying out on the griddle?
The key is even thickness, proper seasoning, and not overcooking. Use a meat thermometer and pull them at 165°F, then let them rest before slicing to lock in the juices.
3. What’s the best oil to use on a Blackstone griddle?
High-heat oils like avocado oil, grapeseed oil, or canola oil are best for griddling. They help prevent sticking and give you that nice sear.
4. Can I make this indoors if I don’t have a Blackstone?
Yep! You can use a cast iron skillet or grill pan on your stovetop. Follow the same instructions—just ventilate well if you’re inside, because that sear can get smoky.