Blackstone Chicken
Satisfying and versatile chicken cooked on a Blackstone griddle, perfect for any occasion.
Ingredients
Chicken and Marinade
- 2-4 pieces Boneless skinless chicken breasts or thighs Quantity as desired
- 3 tablespoons Olive oil For marinade and cooking
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 tablespoon Lemon juice or zest
- 2 tablespoons Fresh herbs (parsley or cilantro) Chopped
- to taste Salt
- to taste Black pepper
- ¼ to ½ teaspoon Cayenne pepper For heat
- ½ teaspoon Cumin
- ⅛ to ¼ teaspoon Chili flakes
- as preferred Fresh jalapeños Sliced
- 1 tablespoon Fresh rosemary, thyme, or oregano For herb-infused variation
Grilled Vegetables
- as desired Grilled vegetables (bell peppers, onions, zucchini) Quantity as desired
Dipping Sauces
- as needed Gluten-free sauces (tamari or coconut aminos) For dipping
Instructions
Preparation
- Rinse the chicken under cold water and pat dry with paper towels.
- In a mixing bowl, combine olive oil, garlic powder, smoked paprika, lemon juice or zest, fresh herbs, salt, black pepper, cayenne pepper, cumin, and chili flakes.
- Add the chicken to the marinade and ensure each piece is coated well. Cover and marinate for at least 15 minutes.
Cooking
- Preheat the Blackstone griddle over medium heat, using olive oil to prevent sticking.
- Place the marinated chicken on the hot griddle and cook for about 5-7 minutes on one side until a golden-brown crust forms.
- Flip the chicken and add grilled vegetables. Cook for an additional 5-7 minutes until the chicken reaches a safe internal temperature of 165°F.
- Add fresh jalapeños during the last few minutes, if desired.
- Once cooked, remove the chicken and vegetables from the griddle and allow to rest for a few minutes before slicing.
Notes
Allow the chicken to marinate longer for deeper flavor. Ensure the griddle is preheated for a good sear.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 3gProtein: 32gFat: 20gSaturated Fat: 4gSodium: 600mgFiber: 1g
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