This Blackstone griddle chicken brings bold flavor and juicy texture straight to your outdoor setup. The smoky sear from the flattop, combined with a creamy, herb-packed marinade, makes every bite satisfying and layered. It’s a go-to recipe for effortless summer dinners, weekend gatherings, or even make-ahead meal prep that won’t feel like leftovers.
Ingredient Breakdown
Boneless, skinless chicken breasts are a lean and versatile cut, ideal for high-heat cooking on the griddle. Their uniform thickness makes them easy to cook evenly, while the marinade locks in moisture and infuses flavor. If cooked properly, the result is juicy meat with a beautiful golden crust.
The real star is the marinade—a rich, velvety blend of mayonnaise, avocado oil, Dijon mustard, soy sauce, and bold seasonings. The mayo helps tenderize the chicken and create a barrier that locks in juices. Dijon adds tang and complexity, while soy sauce deepens the umami. Together, they form a balanced, flavorful base that complements the grill’s natural char.
Avocado oil is a smart choice for this recipe. Its high smoke point makes it perfect for griddle cooking without burning or becoming bitter. It also adds a light, buttery undertone that doesn’t overpower the other flavors. If you don’t have avocado oil, opt for another high-heat neutral oil like grapeseed or sunflower.
The spice mix gives the dish its signature warmth. Cayenne pepper brings a gentle kick, dried thyme adds an herbaceous note, and freshly ground black pepper adds depth. Sea salt enhances all the other elements, tying everything together into a cohesive, flavorful bite.
Step-by-Step Cooking Instructions
Start by whisking together the marinade in a mixing bowl until it’s completely smooth. This emulsified blend should be thick enough to cling to the chicken without dripping off. Once mixed, pour it over the chicken breasts in a dish or sealable plastic bag, ensuring each piece is well coated. Refrigerate the marinated chicken for at least 4 hours, though overnight yields the most flavorful results.
When you’re ready to cook, remove the chicken from the marinade and allow any excess to drip off. Discard the leftover marinade. Preheat your Blackstone griddle to a low-medium setting—aim for around 350°F. Lightly drizzle or spray the surface with avocado oil to prevent sticking and help the chicken develop a rich crust.
Place the chicken on the hot surface and let it cook undisturbed for about 7 minutes. This builds that golden sear and locks in moisture. Flip and continue cooking for another 7 to 10 minutes, until an instant-read thermometer registers 160°F in the thickest part.
Once done, transfer the chicken to a plate and loosely tent it with foil. Letting it rest for 5 to 10 minutes allows the juices to redistribute evenly, ensuring every slice stays moist and flavorful.
Recipe Tips & Frequently Asked Questions
Use a thermometer to prevent overcooking and ensure juiciness:
Always aim for 160°F before resting. The residual heat will bring it to 165°F.
Pat the chicken lightly before griddling to enhance browning:
Removing excess marinade helps achieve better caramelization.
Don’t skip the resting period for maximum flavor retention:
Cutting too soon lets valuable juices escape.
Slice against the grain for tender bites:
This shortens the muscle fibers and enhances texture.
For extra smoky flavor, cover the chicken with a basting dome while cooking:
It traps heat and adds a gentle steam effect.
Can I use chicken thighs instead of breasts?
Yes. Thighs are more forgiving and flavorful—just adjust cooking time slightly.
What’s the best way to store and reheat leftovers?
Keep in an airtight container for up to 3 days. Reheat gently in a skillet or microwave with a splash of broth or water.
Can I cook this on a regular grill or stovetop?
Absolutely. Use the same method, adjusting for hot spots on a grill or pan.
Can I make this marinade dairy-free or egg-free?
Swap the mayo for plant-based versions to suit dietary needs.
How long can I marinate the chicken safely?
Anywhere from 4 hours to overnight. Don’t exceed 24 hours to avoid texture changes.
What to Serve With This Recipe
Grilled corn on the cob brushed with herb butter or smashed potatoes with garlic and olive oil make ideal starchy pairings. Their earthy tones balance the savory chicken without competing for attention.
Fresh sides like a mixed greens salad or tangy coleslaw lighten the meal and add a cool contrast to the hot, grilled chicken. You can also serve warm flatbread or garlic toast on the side for mopping up juices or making wraps.
For an extra burst of flavor, try adding lemon wedges for squeezing or a spoonful of chimichurri sauce on top. The brightness and acidity cut through the richness of the chicken for a complete, well-rounded plate.
Alternative Cooking Method
If you don’t have access to a Blackstone griddle, you can still achieve excellent results using a stovetop skillet. Heat the skillet over medium heat and add a tablespoon of avocado oil. Place the marinated chicken in the hot pan and sear for about 7 minutes on the first side, then flip and cook another 7 to 10 minutes. Keep the heat consistent to avoid burning the marinade while ensuring the center cooks through.
Unlike a flat-top griddle, a skillet concentrates heat and may require more frequent turning to avoid overcooking one side. Use a meat thermometer and keep the lid off for better browning.
This Blackstone griddle chicken recipe is a bold, flavorful option for those who love easy, no-fuss grilling with gourmet-level results. It’s versatile enough to serve with everything from rustic sides to light salads, and simple enough to make again and again. Whether you’re hosting a backyard dinner or cooking up lunches for the week, this chicken is a solid foundation for countless delicious meals.
Ingredients
2 pounds boneless, skinless chicken breasts
¼ cup avocado oil, plus more for griddle surface
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon soy sauce (or gluten-free tamari as needed)
1 teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
Instructions
In a mixing bowl, whisk together the mayonnaise, avocado oil, Dijon mustard, soy sauce, thyme, sea salt, black pepper, and cayenne until the mixture is smooth and well blended. This marinade will infuse the chicken with savory depth and subtle heat.
Place the chicken breasts into a shallow dish or sealable plastic bag and coat them thoroughly with the marinade. Cover or seal, then refrigerate for at least 4 hours—or overnight for deeper flavor penetration.
When ready to cook, remove the chicken from the marinade and discard any leftover liquid.
Blackstone Flattop Griddle
Preheat the Blackstone griddle to a low to medium setting, aiming for a surface temperature around 350°F. Lightly drizzle or spray avocado oil over the cooking surface to prevent sticking.
Place the marinated chicken on the hot griddle. Let it cook undisturbed for 7 minutes to develop a seared, golden crust. Flip the chicken and cook for an additional 7 to 10 minutes, or until an instant-read thermometer inserted into the thickest part reads 160°F.
Transfer the cooked chicken to a plate and cover loosely with foil. Allow it to rest for 5 to 10 minutes before slicing and serving. This step helps retain moisture and ensures tender results.
Stovetop Instructions
Heat a tablespoon of avocado oil in a large skillet over medium heat. Add the chicken breasts and cook for 7 minutes without disturbing to achieve a good sear.
Flip the chicken and continue cooking for another 7 to 10 minutes, or until the internal temperature reaches 160°F. Transfer to a plate and let it rest for 5 minutes before serving.
Blackstone Griddle Chicken Recipe
Ingredients
- 2 pounds boneless skinless chicken breasts
- ¼ cup avocado oil plus more for griddle surface
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce or gluten-free tamari as needed
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
Instructions
- In a mixing bowl, whisk together the mayonnaise, avocado oil, Dijon mustard, soy sauce, thyme, sea salt, black pepper, and cayenne until the mixture is smooth and well blended. This marinade will infuse the chicken with savory depth and subtle heat.
- Place the chicken breasts into a shallow dish or sealable plastic bag and coat them thoroughly with the marinade. Cover or seal, then refrigerate for at least 4 hours—or overnight for deeper flavor penetration.
- When ready to cook, remove the chicken from the marinade and discard any leftover liquid.
Blackstone Flattop Griddle
- Preheat the Blackstone griddle to a low to medium setting, aiming for a surface temperature around 350°F. Lightly drizzle or spray avocado oil over the cooking surface to prevent sticking.
- Place the marinated chicken on the hot griddle. Let it cook undisturbed for 7 minutes to develop a seared, golden crust. Flip the chicken and cook for an additional 7 to 10 minutes, or until an instant-read thermometer inserted into the thickest part reads 160°F.
- Transfer the cooked chicken to a plate and cover loosely with foil. Allow it to rest for 5 to 10 minutes before slicing and serving. This step helps retain moisture and ensures tender results.
Stovetop Instructions
- Heat a tablespoon of avocado oil in a large skillet over medium heat. Add the chicken breasts and cook for 7 minutes without disturbing to achieve a good sear.
- Flip the chicken and continue cooking for another 7 to 10 minutes, or until the internal temperature reaches 160°F. Transfer to a plate and let it rest for 5 minutes before serving.
