Ultra flavorful and juicy, this Blackstone chicken is so easy to make. Don’t worry if you don’t have an outdoor griddle; this works perfectly in a skillet on the stovetop as well. A simple marinade ensures this chicken is anything but bland and perfectly juicy every time. Make it a full dinner by adding some veggies to the griddle for the ultimate easy summer meal.
I’ve been loving cooking on an outdoor griddle in the summer months when the temperatures soar. It’s super easy, the food tastes great, and there’s no mess or heating the inside of the house.
Watch How To Make Blackstone Chicken
Super simple cooking on the Blackstone is one of my favorite go-tos for easy weeknight meals and entertaining as well.
I like to pair it with seasonal veggies on the griddle, and dinner is ready in 15 minutes. Now that’s my kind of summer meal!
Ingredients & Substitutions
- Chicken breasts – boneless, skinless chicken breasts work well on a griddle. Bone-in and skin-on takes much longer to cook, and I don’t recommend it for most griddles. You can also use boneless, skinless chicken thighs, which take about half as long to cook.
- Balsamic vinegar – look for a pure balsamic vinegar with no dye or caramel coloring for the best flavor.
- Soy sauce – I use a gluten-free, low-sodium soy sauce, but I’ve also made this with coconut aminos, which works great too.
- Dijon mustard, Italian seasoning, and garlic – all add flavor to this marinade. Freshly minced garlic tastes best, but you can also substitute 1 tsp of granulated garlic. For Italian seasoning, look for a brand that is sugar-free with no added salt. Also, some brands aren’t dairy-free, so check the labels if needed.
- Olive oil – just a bit of oil helps the chicken cook without sticking and keeps it moist.
- Maple syrup – a hint of sweetness rounds out this marinade. You can also use agave nectar, honey, or even sugar. I like to use Grade A amber maple syrup because it has a subtle flavor and works well with this marinade.
How to make this recipe step by step
Step 1: Start by mixing the marinade in a container. Add the chicken to the marinade and turn to coat. Cover the container and refrigerate for up to 24 hours.
Step 2: When you’re ready to eat, preheat your griddle over medium heat and make sure it is well oiled.
Step 3: Place the chicken on the griddle and turn the heat to low. It’s important with chicken breast to keep the griddle heat low so they have time to cook without burning.
Cover and cook the chicken breast for eight minutes.
Step 4: Turn the chicken breast over and cook for an additional six minutes with a lid until a meat thermometer registers 165ºF.
My griddle has a lid, which makes it super simple, but you can also use the dome lid covers. When the chicken is done, serve with your choice of sides.
Ways to serve this
- Add a seasonal veggie or two to the griddle with your chicken. Or serve this chicken with my Sautéed Green Beans, Honey Glazed Carrots, or Sautéed Mushrooms.
- Pair this chicken with a salad: Strawberry Spinach Salad, Apple Spinach Salad, Easy Green Salad, Best of Summer Salad, or Italian Chopped Salad.
- In the summer, try adding my Mom’s Potato Salad or Mediterranean Pasta Salad for a side dish.
FAQ’s
Chicken cooks best on a Blackstone griddle over lower heat so it cooks through without burning on the outside. It also really helps to use a lid or dome covers for chicken breasts because they’re thicker than chicken thighs, and cook more slowly.
I like to use avocado oil when cooking chicken on the Blackstone because it has a high heat tolerance. You can use any cooking oil you’d like. If your griddle is well seasoned and there is oil in your marinade, you won’t need any extra oil.
Storing leftovers
- To store – place any leftovers into an airtight container and store in the refrigerator for up to four days.
- Make ahead – this recipe can be marinated ahead of time up to 24 hours. I do recommend cooking and eating this fresh, however, it does work well to cook a larger batch and have leftovers to eat cold out of the fridge for protein snacks.
- Reheating – if you want to reheat the chicken, I recommend slicing it and adding it to a skillet with a touch of water. Cover and heat over medium until the water evaporates and the chicken is heated through. We prefer the flavor and texture of chicken cold out of the fridge rather than reheated, but this is just personal preference.
- To freeze – place any leftovers into an air-tight container and freeze for up to one month. Defrost in the fridge overnight.
Tips & Tricks
- You can get by marinating as little as one hour, but more time definitely has better results. I like to make the marinade before I go to bed at night and then cook it the next day for dinner, but you can also mix it in the morning and refrigerate until dinner time. Both ways have excellent results if you marinate for at least eight hours.
- I like to use a thermometer when cooking chicken, mainly because you get perfect results every single time. I’ve been enjoying the Meater thermometer, which you can insert directly into the meat while it’s cooking. It alerts my phone, and I know exactly when it’s done, and we never have dry chicken!
- You’ll want to adjust the cooking time a bit depending on the side of your chicken breasts. Also, if you add veggies to the griddle, it may take a few more minutes to cook.
- If you don’t have an outdoor griddle, you can make this recipe in 2 cast-iron skillets. Heat the skillet over medium, oil lightly, then cook 2 chicken breasts in each pan over low heat for 8 minutes or so before turning. I don’t usually need to cover chicken breasts while cooking in a skillet because you can lower the heat more than on an outdoor griddle. Turn the chicken breasts and cook 6-8 more minutes until 165ºF on a thermometer.
Dietary Options & Substitutions
- Paleo – for Paleo, be sure to use coconut aminos in place of the soy sauce.
More Blackstone Recipe Inspiration
I really hope you enjoy this Blackstone Chicken recipe! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
Blackstone Chicken
INGREDIENTS
- 1.5 pounds chicken breasts - 4
- 2 tbsp olive oil
- 1/4 cup low-sodium soy sauce - gluten-free, or coconut aminos
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 clove garlic - minced
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
INSTRUCTIONS
- Whisk the olive oil, soy sauce, balsamic vinegar, Dijon, maple syrup, garlic, pepper, and Italian seasoning together to combine.
- Add the chicken to the marinade and turn to coat. Cover the container and refrigerate for up to 24 hours.
- When you’re ready to eat, preheat your griddle over medium heat and make sure it is well oiled.
- Place the chicken on the griddle and turn the heat to low. It's important with chicken breasts to keep the griddle heat low so they have time to cook without burning. Cover and cook the chicken breasts for eight minutes until browned and they easily release from the griddle.
- Turn the chicken breast over and cook for an additional six minutes with a lid until a meat thermometer registers 165ºF. My griddle has a lid, which makes it super simple, but you can also use the dome lid covers.
- When the chicken is done, serve immediately with your choice of sides.