Step-by-Step Guide to Cooking Chicken on Griddle
Guide to Cooking Chicken on Griddle
Tired of dry, flavorless chicken that leaves everyone at the table disappointed? You're not alone. Cooking chicken that's both juicy and packed with flavor can be challenging, especially when you're trying to get dinner on the table quickly. But here's the good news – your Blackstone griddle is about to become your secret weapon for consistently perfecting chicken every single time.
This guide delivers fool-proof techniques for cooking chicken on a griddle that results in juicy, golden-brown perfection with that irresistible seared crust. As someone who's been cooking on Blackstone griddles for years, I've dialed in the exact temperatures, timing, and techniques that make griddle chicken superior to traditional cooking methods.
In this comprehensive guide, you'll discover everything from selecting the right cuts of chicken to proper preparation techniques, step-by-step cooking instructions, and professional tips that will elevate your griddle game. Whether you're a Blackstone beginner or a seasoned pro looking to perfect your chicken recipes, you're in the right place.
Why This Chicken Recipe Works
- Uses affordable, easy-to-find cuts of chicken available at any grocery store
- Achieves the perfect balance of crispy exterior and juicy interior that's hard to get with other cooking methods.
- Cooks chicken evenly without the hot spots or flare-ups common with traditional grilling
- Perfect for weeknight meals (ready in under 30 minutes) or weekend cookouts
- The flat cooking surface creates maximum contact for better browning and flavor. A large cooking area accommodates enough chicken to feed the whole family in one versatile recipe allowing for endless flavor variations to keep meals exciting.
Choosing the Right Chicken
Best Cuts for Griddle Cooking
Blackstone griddles excel at cooking nearly any cut of chicken, but some perform exceptionally well:
- Chicken Thighs: The higher fat content makes them extremely forgiving on the griddle, resulting in juicy meat that's difficult to overcook. Boneless, skinless thighs cook quickly and evenly.
- Chicken Breasts: While leaner than thighs, chicken breasts develop a beautiful sear on the griddle. For best results, pound them to an even thickness (about ¾-inch) to ensure uniform cooking.
- Chicken Tenders: Perfect for quick cooking with minimal prep, these smaller cuts cook through in just minutes while remaining tender.
Buying Tips
- Look for chicken with pink flesh and no gray discoloration
- Choose packages without excess liquid in the container (this can indicate improper storage)
- For best results, buy fresh rather than frozen when possible
- Consider air-chilled chicken, which typically has better texture and flavor than water-chilled options
- When budget allows, opt for free-range or organic chicken for superior flavor
Substitutions
- If bone-in chicken is preferred, increase cooking time by 5-7 minutes per side
- Turkey cutlets can be substituted for chicken breasts (reduce cooking time by 1-2 minutes)
- Plant-based chicken substitutes work well on griddles but require less cooking time (follow package directions)
Ingredients & Prep
Chicken Prep Essentials
- Trimming: Remove excess fat and any lingering bits of cartilage or bone
- Tenderizing: For chicken breasts, place between plastic wrap and gently pound to even thickness
- Brining (Optional but recommended): For ultra-juicy chicken, soak in a simple salt water solution (¼ cup salt per quart of water) for 30 minutes
- Patting Dry: Always thoroughly pat chicken dry with paper towels before seasoning to promote better browning
Marinades/Rubs
Basic Griddle Chicken Marinade:
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon dried herbs (oregano, thyme, rosemary)
- 1 teaspoon salt
- ½ teaspoon black pepper
Let chicken marinate for at least 30 minutes, up to 4 hours for maximum flavor penetration.
Quick Dry Rub:
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Apply generously to all sides of the chicken just before cooking.
Pantry Staples
- High smoke point oil (avocado, grapeseed, or refined olive oil)
- Butter (for basting during the final cooking stage)
- Kosher salt and freshly ground black pepper
- Garlic powder and onion powder (versatile flavor enhancers)
- Lemon or lime (for brightening flavors after cooking)
Step-by-Step Cooking Instructions
Pre-Cooking Prep
- Remove chicken from refrigerator 15-20 minutes before cooking to take the chill off.
- Pat chicken completely dry with paper towels
- Season generously with salt and pepper or your chosen rub
- Prepare your Blackstone griddle by preheating it on medium-high heat (375-400°F) for 10-15 minutes
- Apply a thin layer of high smoke point oil to the cooking surface
Cooking Method
- Place chicken on the preheated griddle, ensuring pieces aren't overcrowded (leave at least 1 inch between pieces)
- For boneless chicken breasts or thighs (¾-inch thick):
- Cook for 5-6 minutes on the first side until golden brown
- Flip once and cook for another 5-6 minutes on the second side
- If using a marinade with sugar, monitor closely to prevent burning
- For chicken tenders:
- Cook for 3-4 minutes on the first side
- Flip and cook for another 2-3 minutes
Doneness Check
- Chicken must reach an internal temperature of 165°F for safe consumption
- Use an instant-read thermometer inserted into the thickest part of the meat
- Chicken breasts typically need 10-12 total minutes of cooking time
- Chicken thighs typically need 12-14 total minutes of cooking time
- For extra-large pieces, you can finish with 2-3 minutes of covered cooking (place a large metal bowl upside down over chicken)
Resting
- Transfer cooked chicken to a clean plate
- Tent loosely with foil and let rest for 5 minutes before slicing
- This crucial step allows juices to redistribute throughout the meat instead of spilling out when cut
- Use this time to prepare any sauces or finish side dishes
Pro Tips for Perfect Chicken
Avoiding Tough/Dry Chicken
- Never overcrowd the griddle – this lowers the cooking temperature and causes steaming instead of searing.
- Flip chicken only once to develop proper sear and retain moisture
- Consider butterflying thicker chicken breasts for more even cooking
- Add a tablespoon of butter during the final minute of cooking and baste chicken for added richness
- For extra insurance against dryness, brine chicken before cooking
- Let chicken rest after cooking – this is non-negotiable for juicy results
Tool Recommendations
- Instant-read digital meat thermometer (essential for perfect doneness)
- Long-handled tongs with silicone tips (protect the griddle surface)
- Metal spatula for scraping and flipping
- Squeeze bottles filled with oil and water (for controlling flare-ups)
- Heat-resistant gloves for safe handling around the hot griddle
Storage & Reheating
- Refrigerate leftover chicken in airtight containers for up to 3 days
- For best reheating results, warm chicken gently in a covered skillet with a tablespoon of water
- Slice leftover chicken and refrigerate in chicken broth to maintain moisture
- Freeze-cooked chicken in portioned containers for up to 3 months
- To prevent freezer burn, wrap tightly in plastic wrap before placing in freezer bags
Flavor Variations
Spicy Twist
- Buffalo Style: Toss cooked chicken in a mixture of melted butter and hot sauce
- Cajun Kick: Add 1 tablespoon of cajun seasoning to your dry rub
- Chipotle Lime: Marinate in adobo sauce with lime juice and honey
- Jerk Chicken: Use Jamaican jerk seasoning in your rub for a bold, spicy flavor
Keto/Paleo
- Garlic Herb Butter: Top with compound butter made with fresh herbs (keto-friendly)
- Coconut Lime: Marinate in coconut milk, lime juice, and compliant seasonings
- Italian Herb: Use olive oil, lemon juice, and Italian herbs for a simple paleo option
- Avocado Salsa: Top-cooked chicken with fresh avocado, tomato, and cilantro
Global Flavors
- Greek Style: Marinate in olive oil, lemon, oregano, and garlic
- Teriyaki: Brush with reduced coconut aminos, ginger, and garlic
- Mexican Adobo: Season with cumin, oregano, garlic, and chili powder
- Indian Tandoori: Marinate in yogurt with garam masala and turmeric
Serving Suggestions
The versatility of griddle chicken means you can pair it with countless sides:
- Fresh green salad with vinaigrette for a light meal
- Grilled vegetables cooked right alongside the chicken on your Blackstone
- Cilantro lime rice for a Chipotle-inspired bowl
- Roasted sweet potatoes with a touch of cinnamon
- Classic mac and cheese for a family-friendly meal
For beverages, consider:
- Crisp Sauvignon Blanc or Pinot Grigio with herb-seasoned chicken
- Light lagers or wheat beers with spicier preparations
- Sparkling water with lemon for a refreshing non-alcoholic option
FAQs
Can I use frozen chicken on my Blackstone griddle?
While fresh chicken yields the best results, you can cook frozen chicken on the griddle in a pinch. Start with lower heat (around 300°F) and gradually increase as the chicken thaws. Expect cooking time to increase by approximately 50%. For safety and the best flavor, however, thawing completely before cooking is recommended.
How do I fix overcooked chicken?
If you've accidentally overcooked your chicken, all is not lost. Slice it thinly across the grain and serve it with a sauce or gravy to add moisture. For future cooks, invest in a good meat thermometer and remove chicken from heat when it reaches 160°F, as it will continue cooking to 165°F while resting.
Is griddle chicken safe for pregnant women?
Yes, chicken cooked on a Blackstone griddle is perfectly safe for pregnant women as long as it reaches the food-safe internal temperature of 165°F. The flat cooking surface of a griddle makes it easy to ensure thorough cooking, which eliminates harmful bacteria.
How do I clean my Blackstone after cooking chicken?
While the griddle is still warm (not hot), use a scraper to remove food particles. Pour a small amount of water on the surface and use a scrubbing pad to clean thoroughly. Wipe dry, then apply a thin layer of cooking oil to maintain the seasoning.
Conclusion
Now that you're armed with all the essential techniques for cooking chicken on a Blackstone griddle, it's time to put your knowledge into action! Fire up your griddle tonight and prepare to amaze your family or guests with juicy, perfectly seared chicken that's bursting with flavor.
