How to Cook Chicken on a Blackstone Griddle?

*Juicy, golden-brown slices of grilled chicken breast garnished with fresh parsley, served on a decorative silver platter alongside fresh lemon wedges.*

Cooking chicken on a Blackstone griddle is one of the best ways to enjoy flavorful and juicy meals, whether you’re hosting a backyard barbecue or preparing a family dinner. The griddle’s flat-top surface ensures even heat distribution, making it ideal for searing and cooking chicken to perfection. Moreover, learning how to cook chicken on a Blackstone griddle opens up endless possibilities for experimenting with different flavors, marinades, and cooking techniques.

This guide will walk you through every step of how to cook chicken on a Blackstone griddle, from preparation to achieving that perfect golden-brown crust. Whether you’re a beginner or a seasoned griddle enthusiast, you’ll find actionable tips and techniques to elevate your chicken-cooking game.

For tips on cooking chicken with uniform heat, check out our Thin Chicken Breast Recipes.

Benefits of Cooking on a Blackstone Griddle

2. Benefits of Cooking on a Blackstone Griddle

The Blackstone griddle has become a favorite among outdoor cooking enthusiasts, and it’s not hard to see why. Its unique features make it ideal for learning how to cook chicken on a Blackstone griddle and enjoying restaurant-quality results at home.

Even Heat Distribution

When learning how to cook chicken on a Blackstone griddle, one of the first things you’ll notice is the even heat distribution. This reduces the chances of undercooked or burnt spots, ensuring your chicken is cooked evenly every time.

Pro Tip: To maximize even cooking, preheat your griddle for about 10-15 minutes before placing the chicken on it.

  • Pro Tip: To maximize even cooking, preheat your griddle for about 10-15 minutes before placing the chicken on it.

Versatility for Multiple Recipes

One of the biggest advantages of the Blackstone griddle is its versatility. You can use it to prepare a wide variety of chicken recipes, from fajitas to BBQ chicken thighs. Its spacious surface allows you to cook chicken alongside vegetables, rice, or other side dishes, making it a one-stop solution for complete meals.

  • Example Recipe Idea: Cook teriyaki chicken on one side of the griddle while stir-frying vegetables on the other for a quick, flavorful dinner.

Superior Searing Capability

Unlike traditional grills, the flat surface of the Blackstone griddle offers unparalleled searing capabilities. The direct contact between the chicken and the hot griddle creates a delicious golden-brown crust that locks in juices and enhances flavor.

  • Pro Tip: Lightly oil the chicken and the griddle surface to achieve the perfect sear without sticking.

Ease of Cleaning

Cleaning a Blackstone griddle is relatively straightforward, especially when compared to cleaning a traditional grill with grates. After cooking, you can scrape off any residue with a griddle scraper, making post-meal cleanup a breeze.

  • Pro Tip: Clean the griddle while it’s still warm for easier residue removal.

Types of Chicken to Cook

3. Types of Chicken to Cook on a Blackstone Griddle

The Blackstone griddle is incredibly versatile, allowing you to cook various cuts of chicken to suit your recipe and preference. From tender chicken breasts to flavorful wings, the griddle can handle it all. Each cut requires slightly different preparation and cooking techniques, so let’s explore the best options.

If you’re looking for crispy and flavorful recipes, don’t miss our Chicken and Shrimp Recipes for inspiration.

Chicken Breasts

Chicken breasts are a lean and popular choice for griddle cooking. Their neutral flavor makes them a blank canvas for marinades and seasonings.

  • Preparation: Pound the chicken breasts to an even thickness for uniform cooking. This prevents thinner sections from drying out while the thicker parts cook.
  • Cooking Tip: Cook at medium-high heat for about 6-8 minutes per side, depending on thickness. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Chicken Thighs

Chicken thighs are naturally juicier and more forgiving than breasts, making them an excellent option for beginners. They’re packed with flavor and work well with marinades and spice rubs.

  • Preparation: Remove excess fat for a cleaner cook and even sear. Marinate for at least 30 minutes to enhance flavor.
  • Cooking Tip: Grill skin-side down first for a crispy texture. Flip after 5-7 minutes and cook until the internal temperature is 165°F (74°C).

Chicken Drumsticks

Drumsticks are perfect for casual meals or barbecues. Their bone-in structure keeps them moist, even during longer cooking times.

  • Preparation: Marinate drumsticks overnight for best results. This allows the flavors to penetrate deeper into the meat.
  • Cooking Tip: Start on medium heat, turning frequently for even cooking. They’ll take around 15-20 minutes to cook through.

Chicken Wings

Wings are crowd-pleasers and ideal for game days or gatherings. Whether you prefer them plain, spicy, or saucy, the Blackstone griddle ensures they cook evenly and turn out crispy.

  • Preparation: Season generously with salt, pepper, and your favorite spices. Add sauce toward the end to avoid burning.
  • Cooking Tip: Cook on medium-high heat, flipping frequently for even crispiness. Wings typically take 10-15 minutes to cook fully.

Chicken Tenders

Chicken tenders are quick and easy to cook, making them a great option for beginners or those short on time.

  • Preparation: Season with salt, pepper, and a dash of paprika for added flavor. Breaded tenders are also a delicious option.
  • Cooking Tip: Cook at medium heat for about 4-6 minutes per side, flipping once, until golden brown.

Whole Chicken Pieces

If you’re feeling adventurous, you can cook larger cuts or even spatchcocked (butterflied) whole chicken pieces on the Blackstone. The large surface area of the griddle makes this feasible.

  • Preparation: Butterfly the chicken for faster, more even cooking. Rub it with a blend of olive oil, garlic, and herbs.
  • Cooking Tip: Cook on low to medium heat, turning frequently. It will take approximately 40-50 minutes to cook a spatchcocked chicken completely.

Preparing the Chicken

4. Preparing the Chicken for the Blackstone Griddle

Proper preparation is key to achieving juicy, flavorful chicken on the Blackstone griddle. From seasoning techniques to marinades, each step ensures your chicken is perfectly cooked and packed with flavor.

1. Choosing Fresh Chicken

Start by selecting high-quality, fresh chicken. Look for chicken that is:

  • Firm to the touch.
  • Pale pink in color with minimal discoloration.
  • Free from strong or unpleasant odors.

Tip: If using frozen chicken, thaw it completely in the refrigerator before cooking to ensure even heat distribution on the griddle.

2. Trimming and Cleaning

Before cooking, remove any unwanted fat or skin. For boneless cuts like breasts or thighs, trimming excess fat helps achieve an even sear without flare-ups.

  1. Tools Needed: Use a sharp knife and kitchen shears for precise trimming.
  2. Cleaning Process: Rinse the chicken under cold water and pat it dry with a paper towel. Excess moisture can cause uneven cooking or splatter on the griddle.

3. Seasoning the Chicken

The key to flavorful chicken lies in the seasoning. You can choose between a simple salt-and-pepper rub or a more elaborate mix of spices, depending on your recipe.

  • Dry Rub: Combine paprika, garlic powder, onion powder, chili powder, salt, and pepper for a smoky, savory taste.
  • Marinades: For extra juiciness, marinate your chicken for at least 30 minutes (or overnight). Popular marinade options include:
    • Lemon Herb: Lemon juice, olive oil, garlic, thyme, and rosemary.
    • Teriyaki: Soy sauce, honey, ginger, and garlic.
    • Spicy Cajun: Olive oil, Cajun seasoning, hot sauce, and paprika.

4. Resting Before Cooking

Allow your seasoned or marinated chicken to sit at room temperature for 15-20 minutes before placing it on the griddle. This step ensures even cooking by preventing sudden temperature shocks.

Tip: Avoid cooking cold chicken straight from the fridge, as it may lead to unevenly cooked pieces.

5. Brining for Extra Tenderness

For particularly lean cuts like chicken breasts, consider brining to prevent them from drying out during cooking. A simple brine recipe includes:

  • 1/4 cup of salt dissolved in 4 cups of water.
  • Optional additions: sugar, garlic, and bay leaves.

Soak the chicken in the brine for 30 minutes to 2 hours, depending on the size of the cuts.

6. Preparing for High-Heat Cooking

Coating the chicken lightly with oil before cooking is essential for griddle cooking. It prevents sticking and helps achieve a beautiful crust.

  • Pro Tip: Use oils with a high smoke point, such as avocado oil, canola oil, or peanut oil.

7. Tools You’ll Need

Gather the right tools to make cooking and handling chicken easier:

  • Spatula or Tongs: For flipping and turning the chicken without tearing it.
  • Meat Thermometer: To check the internal temperature for doneness.
  • Basting Brush: For applying sauces during cooking.

Prepping the Blackstone Griddle

5. Prepping the Blackstone Griddle for Chicken

A well-prepped Blackstone griddle is essential for perfectly cooked chicken. Proper cleaning, seasoning, and preheating create a non-stick surface that ensures even cooking and prevents burning. Follow these steps to prepare your griddle for flawless results.

For seasoning tips and flavor enhancements, see How to Infuse Chicken with Flavor.

1. Cleaning the Griddle

Before starting, make sure your griddle is clean from any previous cooking sessions. Residue or burnt oil can affect the flavor and texture of your chicken.

  • Tools Needed: Griddle scraper, paper towels, and warm water.
  • Cleaning Steps:
    1. Heat the griddle slightly to loosen any stuck-on residue.
    2. Use a scraper to remove food particles.
    3. Wipe the surface with a damp paper towel.
    4. Dry the griddle thoroughly to avoid rust.

2. Seasoning the Griddle

Seasoning your Blackstone griddle involves applying a thin layer of oil to create a natural non-stick coating. If your griddle is new, you should season it before the first use. For regular use, a light seasoning before each session is sufficient.

  • How to Season:
    1. Heat the griddle on high for 10-15 minutes until it turns dark or slightly smoky.
    2. Add a tablespoon of high-smoke-point oil (e.g., avocado or flaxseed oil) and spread it evenly with a paper towel.
    3. Let the oil cook off until the griddle is shiny and smooth.
    4. Repeat 2-3 times for the best results.

Tip: Proper seasoning not only prevents sticking but also enhances the flavor of your chicken.

3. Preheating the Griddle

Preheating ensures even cooking by stabilizing the surface temperature. Place your chicken on the griddle only after it’s been properly preheated.

  • Steps to Preheat:
    1. Turn the burners to medium-high heat.
    2. Allow the griddle to heat for 10-15 minutes. Test the heat by sprinkling a few drops of water on the surface; if they evaporate quickly, it’s ready.
    3. Reduce the heat slightly before placing the chicken, depending on the recipe.

Pro Tip: Cooking chicken on medium to medium-high heat prevents burning the outside while ensuring the inside cooks thoroughly.

4. Applying Oil

After preheating, apply a thin layer of oil to the griddle surface to prevent sticking and to help create a crisp, golden crust on the chicken.

  • Use a spatula or tongs to spread the oil evenly.
  • Choose oils like vegetable, canola, or avocado oil for their ability to handle high temperatures.

5. Setting Up a Two-Zone Cooking Surface

A two-zone cooking setup allows better control over cooking. One side of the griddle is kept on high heat for searing, while the other is on low heat for finishing the cooking process.

  • How to Create Zones:
    1. Heat one side of the griddle to medium-high (direct heat zone).
    2. Lower the heat on the other side to medium or low (indirect heat zone).
    3. Use the direct heat zone to sear and the indirect zone to prevent overcooking.

6. Gathering Essential Tools Nearby

Having the right tools on hand makes the cooking process smoother. Place these items within reach before you start cooking:

  • Tongs or Spatula: For flipping chicken without tearing.
  • Thermometer: To check for an internal temperature of 165°F (74°C).
  • Basting Brush: For adding sauces or marinades during cooking.

7. Final Check Before Cooking

Before placing the chicken on the griddle, do a final check:

  1. Ensure the surface is evenly oiled.
  2. Confirm the griddle is at the desired temperature.
  3. Arrange your chicken pieces so they have enough space for even cooking.

Cooking Techniques for Chicken

6. Cooking Techniques for Chicken on a Blackstone Griddle

Cooking chicken on a Blackstone griddle requires proper techniques to achieve a tender, juicy inside and a perfectly seared outside. With the right heat settings, flipping techniques, and timing, you can elevate your chicken dishes to restaurant-quality. Here’s a detailed guide to cooking various cuts of chicken on the griddle.

1. Cooking Chicken Breasts

Chicken breasts are a lean cut and can easily dry out if not cooked correctly. The goal is to achieve a golden-brown crust while maintaining juicy meat inside.

  • Cooking Steps:
    1. Preheat the griddle to medium-high heat.
    2. Lightly oil the griddle and place the chicken breasts on the hot surface.
    3. Cook for 6-8 minutes on the first side without moving them to allow proper searing.
    4. Flip using tongs and cook for another 6-8 minutes on the other side.
    5. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
  • Pro Tip: Cover the chicken with a griddle dome during cooking to trap heat and speed up the process.

2. Cooking Chicken Thighs

Chicken thighs, especially bone-in, are juicy and forgiving, making them a popular choice for griddle cooking.

  • Cooking Steps:
    1. Set the griddle to medium heat and preheat.
    2. Place the chicken thighs skin-side down if using skin-on pieces. Cook for 7-9 minutes until the skin is crispy.
    3. Flip and continue cooking for another 8-10 minutes until the internal temperature is 165°F (74°C).
  • Pro Tip: Use indirect heat (a lower temperature zone) for the second half of cooking to avoid burning.

3. Cooking Chicken Wings

Chicken wings cook quickly and are perfect for a Blackstone griddle. Whether plain or saucy, they’ll turn out crispy and flavorful.

  • Cooking Steps:
    1. Preheat the griddle to medium-high heat.
    2. Arrange the wings evenly on the griddle, ensuring they’re not overcrowded.
    3. Flip every 2-3 minutes for even cooking and crispness.
    4. Cook for 12-15 minutes total, ensuring an internal temperature of 165°F (74°C).
  • Pro Tip: Add your sauce (e.g., buffalo or BBQ) in the last few minutes to avoid burning.

4. Cooking Chicken Drumsticks

Drumsticks take a bit longer to cook but reward you with juicy meat and crispy skin when done right.

  • Cooking Steps:
    1. Preheat the griddle to medium heat.
    2. Cook the drumsticks on one side for 8-10 minutes, turning occasionally.
    3. Use the indirect heat zone to finish cooking for another 10-12 minutes.
    4. Check that the internal temperature reaches 165°F (74°C) before serving.
  • Pro Tip: Rotate drumsticks frequently for even browning.

5. Adding Sauce or Glaze

For recipes requiring sauces like BBQ, teriyaki, or honey mustard, timing is critical:

  • Apply the sauce during the last 3-5 minutes of cooking.
  • Use a basting brush to spread the sauce evenly.
  • Flip the chicken once or twice after adding the sauce to caramelize it without burning.

6. Resting the Chicken

Resting the chicken after cooking allows the juices to redistribute, making it tender and juicy.

  • Remove the chicken from the griddle and place it on a clean plate.
  • Cover loosely with foil and let it rest for 5-10 minutes before serving.

7. Ensuring Doneness

Using a meat thermometer is the most accurate way to check if your chicken is fully cooked. Insert the thermometer into the thickest part of the meat:

  • Safe temperature for all cuts: 165°F (74°C).
  • Avoid cutting into the chicken while it’s on the griddle, as it releases juices and can dry out the meat.

8. Avoiding Common Mistakes

  • Burning the Exterior: Use medium heat to avoid charring the outside before the inside is cooked.
  • Overcrowding the Griddle: Leave space between pieces for even heat distribution.
  • Skipping Preheating: Always preheat the griddle to ensure proper searing and cooking.

FAQs and Conclusion

7. FAQs About Cooking Chicken on a Blackstone Griddle

To ensure you have all the information needed to cook chicken on a Blackstone griddle like a pro, here are answers to some commonly asked questions.

1. How Often Should I Flip Chicken on the Griddle?

  • For most cuts, flipping once or twice is enough. Allow the chicken to cook undisturbed on one side for a good sear before flipping. Over-flipping can prevent proper browning.

2. What Temperature Should I Cook Chicken On?

  • The ideal temperature for cooking chicken on a Blackstone griddle is medium to medium-high heat (around 375-400°F). This provides a balance between searing the outside and cooking the inside thoroughly.

3. How Can I Prevent Chicken From Sticking to the Griddle?

  • Preheat the griddle properly and apply a thin layer of oil with a high smoke point (like avocado or canola oil). Ensure your chicken is patted dry before cooking to reduce moisture-related sticking.

4. How Do I Know When the Chicken Is Done?

  • Use a meat thermometer to check the internal temperature. Chicken is safe to eat when it reaches 165°F (74°C) at its thickest point. Avoid relying solely on color or juices.

5. Can I Cook Breaded or Coated Chicken on a Blackstone?

  • Yes! Breaded or battered chicken works well on a Blackstone griddle. Use medium heat and flip carefully to maintain the coating. Consider a two-zone cooking method to finish cooking without burning the breading.

6. Do I Need to Marinate Chicken Before Cooking?

  • Marinating is optional but highly recommended for flavor and juiciness. A quick 30-minute marinade can make a significant difference, especially for lean cuts like chicken breasts.

Conclusion

Cooking chicken on a Blackstone griddle is an exciting way to prepare flavorful, juicy meals with a perfect sear. With its even heat distribution and spacious cooking surface, the griddle makes it easy to handle various cuts and recipes.

For sauce ideas, check out How to Cook Aidells Chicken Apple Sausage Perfectly.

By following the steps in this guide—prepping the chicken, seasoning the griddle, and using proper cooking techniques—you can master the art of griddle-cooked chicken. Whether you’re whipping up spicy wings for game day, grilling juicy thighs for dinner, or experimenting with marinades, the Blackstone griddle delivers exceptional results every time.

So fire up your griddle, grab your favorite chicken recipe, and enjoy the satisfaction of creating mouthwatering dishes at home. Happy cooking!