20 Delicious Blackstone Chicken Recipes for Every Occasion

Ready to transform your Blackstone griddle into the ultimate chicken-cooking machine? Whether you’re craving quick weeknight dinners, seasonal BBQ favorites, or cozy comfort food, we’ve got you covered with 20 mouthwatering recipes that promise to delight your taste buds. From crispy wings to savory stir-fries, each dish is a testament to the versatility and deliciousness of chicken. Dive in and discover your next family favorite!

Blackstone Grilled Chicken with Lemon Herb Butter

Dappled sunlight filters through the kitchen window as I ponder the simplicity and elegance of a dish that brings together the smoky char of grilled chicken with the bright, herbaceous notes of lemon butter. It’s a recipe that speaks to the heart of summer, inviting a moment of pause to savor the flavors that dance across the palate.

Ingredients

• 4 boneless, skinless chicken breasts, about 6 oz each
• 1/4 cup unsalted butter, softened
• 2 tbsp fresh lemon juice
• 1 tbsp finely chopped fresh parsley
• 1 tsp finely chopped fresh thyme
• 1/2 tsp finely grated lemon zest
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil

Instructions

1. Preheat your Blackstone griddle to medium-high heat, approximately 375°F, ensuring it’s evenly heated for consistent cooking.
2. In a small bowl, combine the softened butter, lemon juice, parsley, thyme, lemon zest, salt, and pepper, mixing until fully incorporated. Set aside.
3. Lightly brush both sides of the chicken breasts with olive oil to prevent sticking and promote even browning.
4. Place the chicken breasts on the griddle, cooking for 6-7 minutes on the first side without moving to achieve a golden-brown sear.
5. Flip the chicken breasts and cook for an additional 5-6 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
6. Remove the chicken from the griddle and immediately top each breast with a generous dollop of the lemon herb butter, allowing it to melt and coat the chicken.
7. Let the chicken rest for 3 minutes before serving to ensure the juices redistribute, keeping the meat moist and tender.

Off the griddle, the chicken boasts a succulent interior with a perfectly charred exterior, the lemon herb butter adding a velvety richness that complements the smoky undertones. Serve alongside a crisp, green salad or over a bed of creamy polenta for a meal that celebrates the season’s bounty.

Blackstone Chicken Fajitas with Bell Peppers and Onions

Dappled sunlight filters through the kitchen window as I ponder the simple joy of preparing a meal that sings with color and flavor, a dish that brings the vibrant essence of outdoor grilling into the heart of the home.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, thinly sliced against the grain
• 2 tbsp extra-virgin olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 large bell peppers (1 red, 1 yellow), julienned
• 1 large yellow onion, thinly sliced
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro, finely chopped
• 8 small flour tortillas, warmed

Instructions

1. In a large mixing bowl, combine the chicken thighs with olive oil, smoked paprika, cumin, garlic powder, sea salt, and black pepper. Toss until the chicken is evenly coated. Let marinate at room temperature for 15 minutes to allow the flavors to meld.
2. Preheat a Blackstone griddle or large skillet over medium-high heat until it reaches 375°F. A drop of water should sizzle upon contact.
3. Add the marinated chicken to the griddle in a single layer, ensuring pieces do not touch. Cook for 4-5 minutes per side, or until the chicken achieves a golden-brown crust and an internal temperature of 165°F.
4. Transfer the cooked chicken to a clean plate and tent with foil to rest. This step ensures the juices redistribute, keeping the meat succulent.
5. On the same griddle, add the julienned bell peppers and sliced onion. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred.
6. Return the chicken to the griddle, mixing it with the peppers and onions. Drizzle with fresh lime juice and sprinkle with chopped cilantro, tossing gently to combine.
7. Serve the fajita mixture on warmed flour tortillas. For an extra touch, garnish with additional cilantro and a wedge of lime on the side.

Juxtaposing the smoky depth of the chicken with the bright acidity of lime and the freshness of cilantro, these fajitas offer a symphony of flavors. The tender-crisp vegetables add a satisfying crunch, making each bite a delightful contrast. Consider serving alongside a cooling avocado crema to round out the dish.

Blackstone BBQ Chicken Pizza with Red Onions and Cilantro

On a quiet evening, when the air carries the faint scent of charcoal and the sky paints itself in hues of dusk, there’s a particular comfort in crafting a pizza that marries the bold flavors of BBQ chicken with the crisp freshness of red onions and cilantro. This dish, a harmonious blend of smoky, sweet, and tangy, invites a moment of pause, a celebration of simple ingredients transformed into something extraordinary.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and diced
• 1/2 cup high-quality BBQ sauce, divided
• 1 tbsp extra-virgin olive oil
• 1 pre-made pizza dough, room temperature
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded smoked Gouda cheese
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1 tbsp clarified butter, melted
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt

Instructions

1. Preheat your Blackstone griddle to medium-high heat, approximately 375°F, ensuring even heating across the surface.
2. In a mixing bowl, combine the diced chicken thighs with 1/4 cup of BBQ sauce, ensuring each piece is evenly coated. Let marinate for 10 minutes to absorb the flavors.
3. Drizzle the olive oil onto the griddle, then add the marinated chicken. Cook for 5-7 minutes, turning occasionally, until the chicken is thoroughly cooked and slightly charred. Remove and set aside.
4. Roll out the pizza dough on a lightly floured surface to your desired thickness, then carefully transfer it to the griddle. Cook for 2-3 minutes until the bottom is golden and slightly crispy.
5. Flip the dough and immediately brush the top with the remaining BBQ sauce. Sprinkle the mozzarella and Gouda cheeses evenly over the sauce, followed by the cooked chicken and red onion slices.
6. Cover the griddle to melt the cheeses, cooking for an additional 3-4 minutes. Keep an eye on the bottom to prevent burning.
7. Once the cheeses have melted and the edges are crisp, remove the pizza from the griddle. Drizzle with melted clarified butter and sprinkle with smoked paprika and sea salt.
8. Garnish with fresh cilantro leaves before slicing. Serve immediately to enjoy the contrast of the smoky, cheesy base with the bright, herbal notes of cilantro.

The texture of this pizza is a delightful interplay of crispy crust against the tender, juicy chicken, while the flavors dance between the smokiness of the BBQ and the sharpness of the red onions. Try serving it with a side of cool, creamy coleslaw to balance the richness, or enjoy it under the stars for a meal that feels both indulgent and intimately connected to the moment.

Blackstone Chicken and Veggie Stir Fry

Just as the first light of dawn gently touches the kitchen counter, there’s something profoundly comforting about preparing a meal that’s both nourishing and vibrant. This stir fry, with its tender chicken and crisp vegetables, is a canvas of colors and textures, inviting you to slow down and savor the process.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp avocado oil
• 1 cup broccoli florets, blanched
• 1 red bell pepper, julienned
• 1 carrot, thinly sliced on a bias
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 cup chicken stock
• 1 tbsp cornstarch, dissolved in 2 tbsp water
• 1/4 cup green onions, sliced
• 1 tsp sesame seeds, for garnish

Instructions

1. Heat a Blackstone griddle or large skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add 1 tbsp avocado oil to the griddle, swirling to coat evenly. Place the chicken thighs in a single layer, ensuring they do not overlap. Sear for 3 minutes per side, or until golden brown and cooked through. Remove and set aside.
3. In the same griddle, add the remaining 1 tbsp avocado oil. Sauté the garlic and ginger for 30 seconds, until fragrant but not browned.
4. Add the blanched broccoli, julienned red bell pepper, and sliced carrot. Stir-fry for 2 minutes, until the vegetables are just tender yet crisp.
5. Return the chicken to the griddle. Pour in the soy sauce, oyster sauce, and sesame oil, tossing to combine evenly.
6. Add the chicken stock, bringing the mixture to a simmer. Slowly drizzle in the cornstarch slurry, stirring continuously until the sauce thickens, about 1 minute.
7. Garnish with sliced green onions and sesame seeds before serving.

Kindly note the harmony of textures in this dish—the succulent chicken, the crunch of vegetables, and the velvety sauce clinging to each bite. For a creative twist, serve it over a bed of jasmine rice or alongside a crisp, chilled cucumber salad to contrast the warmth and richness of the stir fry.

Blackstone Spicy Chicken Wings with Blue Cheese Dressing

Today, as the morning light filters through the kitchen window, I find myself drawn to the comforting ritual of preparing a dish that marries heat with cool, crisp textures. The process, much like the day, unfolds gently, inviting a moment of pause and appreciation for the simple joys of cooking.

Ingredients

• 2 lbs pasture-raised chicken wings, patted dry
• 1/4 cup clarified butter, melted
• 2 tbsp smoked paprika
• 1 tbsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup blue cheese, crumbled
• 1/4 cup buttermilk
• 1/4 cup sour cream
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your Blackstone griddle to medium-high heat, ensuring it reaches a consistent 375°F before cooking.
2. In a large bowl, combine the chicken wings with melted clarified butter, smoked paprika, cayenne pepper, garlic powder, and onion powder, tossing until each wing is evenly coated.
3. Arrange the wings on the griddle in a single layer, avoiding overcrowding to ensure each piece cooks evenly and achieves a crispy exterior.
4. Cook for 10 minutes, then flip each wing carefully using tongs, cooking for an additional 10 minutes or until the internal temperature reaches 165°F and the skin is golden and crisp.
5. While the wings cook, prepare the blue cheese dressing by whisking together crumbled blue cheese, buttermilk, sour cream, lemon juice, sea salt, and black pepper in a medium bowl until smooth.
6. Transfer the cooked wings to a serving platter, allowing them to rest for 2 minutes to let the juices redistribute.
7. Serve the wings warm with the blue cheese dressing on the side for dipping, garnished with a sprinkle of smoked paprika for an extra touch of color and flavor.

As the wings rest, their spicy aroma fills the air, a promise of the fiery yet balanced flavors to come. The blue cheese dressing, with its creamy tang, offers a cooling counterpoint, making each bite a harmonious blend of heat and richness. Consider serving these wings alongside crisp celery sticks and carrot batons for a refreshing contrast in textures.

Blackstone Chicken Caesar Salad with Homemade Croutons

Evenings like these call for something both comforting and crisp, a dish that balances the hearty with the fresh. This Blackstone Chicken Caesar Salad, crowned with golden homemade croutons, is just that—a symphony of textures and flavors that feels like a quiet celebration.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised, patted dry
• 1/2 cup extra-virgin olive oil, divided
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 loaf sourdough bread, cut into 1-inch cubes
• 1/4 cup clarified butter, melted
• 1 tsp dried oregano
• 1/2 cup freshly grated Parmesan cheese
• 1 large head romaine lettuce, washed and torn into bite-sized pieces
• 1/2 cup Caesar dressing, homemade or high-quality store-bought

Instructions

1. Preheat your Blackstone griddle to medium-high heat, approximately 375°F.
2. In a small bowl, whisk together 1/4 cup olive oil, Dijon mustard, minced garlic, kosher salt, and black pepper. Brush this mixture evenly over the chicken breasts.
3. Place the chicken on the griddle. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove and let rest for 5 minutes before slicing.
4. While the chicken cooks, toss the sourdough cubes with melted clarified butter and dried oregano. Spread them on the griddle in a single layer. Toast for 3-4 minutes, turning occasionally, until golden and crisp.
5. In a large bowl, combine the torn romaine, sliced chicken, homemade croutons, and Parmesan cheese. Drizzle with Caesar dressing and toss gently to coat.
6. Tip: For an extra flavor boost, warm the croutons slightly before adding them to the salad. Tip: Letting the chicken rest ensures juicy slices. Tip: Use a microplane for the Parmesan to achieve a light, fluffy texture.

Might this salad be the one that turns an ordinary evening into something a little more memorable? The crunch of the croutons, the tender chicken, and the creamy dressing come together in a dish that’s as satisfying to eat as it is to prepare. Serve it with a slice of crusty bread to soak up any remaining dressing on the plate.

Blackstone Chicken Philly Cheesesteak Sandwiches

Perhaps there’s no sandwich more comforting than the Philly cheesesteak, especially when it’s given the Blackstone griddle treatment, marrying the classic flavors with a smoky char that only outdoor cooking can provide.

Ingredients

• 1 lb thinly sliced ribeye steak, chilled for easier slicing
• 2 tbsp clarified butter
• 1 large yellow onion, julienned
• 1 green bell pepper, thinly sliced
• 4 slices provolone cheese
• 2 hoagie rolls, split lengthwise but left attached on one side
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your Blackstone griddle to medium-high heat, approximately 375°F, ensuring it’s evenly heated before cooking.
2. Spread 1 tbsp of clarified butter on the griddle, then add the julienned onions and sliced bell peppers. Cook for 5-7 minutes, stirring occasionally, until they are caramelized and soft.
3. Push the vegetables to one side of the griddle. Add the remaining tbsp of clarified butter to the cleared space and place the thinly sliced ribeye steak on it. Season with kosher salt and freshly ground black pepper. Cook for 2-3 minutes without stirring to achieve a slight crust, then flip and cook for an additional 2 minutes.
4. Combine the steak with the vegetables on the griddle, mixing gently. Lay the provolone cheese slices over the top, allowing them to melt slightly over the mixture for about 1 minute.
5. Place the split hoagie rolls on the griddle, cut side down, to toast lightly for about 30 seconds.
6. Divide the steak, vegetable, and cheese mixture evenly between the toasted hoagie rolls, serving immediately.

Delight in the contrast of textures, from the crispy edges of the steak to the melt-in-your-mouth provolone, all hugged by the soft, toasted roll. For an extra kick, a drizzle of hot sauce or a side of pickled jalapeños can elevate this sandwich to new heights.

Blackstone Garlic Parmesan Chicken Pasta

How quietly the evening settles in, a perfect time to gather around the table for a meal that feels both indulgent and comforting. This dish, with its rich aromas and creamy texture, is a testament to the simple pleasures of cooking with care.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 8 oz fettuccine pasta
• 1 tbsp unsalted butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced chicken breasts, seasoning with sea salt and black pepper. Cook until golden brown and fully cooked through, about 5-6 minutes per side. Remove chicken from skillet and set aside.
3. In the same skillet, reduce heat to medium and add the unsalted butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn.
4. Pour in the heavy cream, stirring continuously to combine with the garlic. Allow the mixture to simmer gently for 2-3 minutes, until slightly thickened.
5. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved.
6. Return the cooked chicken and pasta to the skillet, tossing gently to coat everything evenly with the sauce. Cook for an additional 1-2 minutes to ensure everything is heated through.
7. Garnish with fresh parsley and extra grated Parmesan cheese before serving.

Unassuming in its simplicity, this dish delivers a luxurious texture and a depth of flavor that belies its easy preparation. Serve it with a crisp green salad or a glass of white wine for a meal that feels effortlessly elegant.

Blackstone Chicken Quesadillas with Avocado Salsa

Kneading through the memories of summer gatherings, there’s a dish that stands out, not just for its vibrant flavors but for the way it brings everyone together around the grill. Blackstone Chicken Quesadillas with Avocado Salsa is that dish, a harmonious blend of smoky, cheesy, and fresh that feels like a celebration on a plate.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and patted dry
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 4 large flour tortillas (10-inch)
• 2 cups shredded Monterey Jack cheese
• 1 ripe avocado, diced
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro

Instructions

1. Preheat your Blackstone griddle to medium-high heat, approximately 375°F.
2. In a bowl, combine the chicken thighs with olive oil, smoked paprika, cumin, garlic powder, and sea salt, ensuring each piece is evenly coated.
3. Place the chicken on the griddle, cooking for 5-6 minutes per side, until the internal temperature reaches 165°F. Remove and let rest for 5 minutes before slicing thinly.
4. While the chicken rests, lay out the tortillas on the griddle. Sprinkle 1/2 cup of Monterey Jack cheese on half of each tortilla.
5. Divide the sliced chicken evenly among the tortillas, placing it on top of the cheese. Fold the tortillas over to create a half-moon shape.
6. Cook for 2-3 minutes per side, until the tortillas are golden brown and the cheese is fully melted.
7. In a separate bowl, gently mix the diced avocado, red onion, jalapeño, lime juice, and cilantro to create the avocado salsa.
8. Serve the quesadillas hot, topped with the avocado salsa.

Melted cheese cradles the smoky chicken, while the avocado salsa adds a bright, fresh contrast. For an extra touch, drizzle with a bit of crema and serve with a side of charred corn.

Blackstone Honey Mustard Chicken Skewers

Perhaps there’s no better way to welcome the gentle warmth of early summer than with a dish that balances the bold and the sweet, a recipe that feels both like a discovery and a homecoming.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/3 cup Dijon mustard
• 1/4 cup raw honey
• 2 tbsp apple cider vinegar
• 1 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together Dijon mustard, raw honey, apple cider vinegar, extra virgin olive oil, smoked paprika, garlic powder, sea salt, and freshly ground black pepper until fully combined.
2. Add the chicken pieces to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your Blackstone griddle to medium-high heat (375°F) for about 10 minutes. Tip: A properly heated griddle ensures a perfect sear without sticking.
4. Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between each piece for even cooking.
5. Place the skewers on the griddle, cooking for 5-6 minutes on each side, or until the chicken reaches an internal temperature of 165°F. Tip: Avoid overcrowding the griddle to allow each skewer to cook evenly.
6. Once cooked, remove the skewers from the griddle and let them rest for 3 minutes before serving. Tip: Resting the meat ensures the juices redistribute, keeping the chicken moist.

Unassuming at first glance, these skewers reveal a complex harmony of flavors—smoky, sweet, and tangy—with a texture that’s irresistibly tender yet slightly charred at the edges. Serve them atop a bed of wild rice or alongside a crisp, green salad for a meal that feels both rustic and refined.

Blackstone Chicken and Mushroom Risotto

Nestled in the quiet of the evening, the aroma of Blackstone Chicken and Mushroom Risotto fills the kitchen, a comforting embrace that promises warmth and satisfaction with every spoonful.

Ingredients

• 1 cup Arborio rice
• 2 cups chicken stock, simmering
• 1/2 cup dry white wine
• 1/2 lb boneless, skinless chicken thighs, diced
• 1 cup cremini mushrooms, thinly sliced
• 1/4 cup unsalted butter, divided
• 1/4 cup extra virgin olive oil
• 1/2 cup finely grated Parmesan cheese
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. In a large skillet over medium heat, warm 2 tbsp olive oil and 1 tbsp butter until the butter is fully melted and begins to foam.
2. Add diced chicken thighs, seasoning lightly with salt and pepper, and sauté until golden brown, about 5 minutes. Remove and set aside.
3. In the same skillet, add remaining olive oil and butter, then sauté onions until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
4. Add minced garlic and thyme, cooking until fragrant, about 30 seconds.
5. Stir in Arborio rice, coating grains in the fat, and toast for 2 minutes until slightly translucent around the edges.
6. Deglaze with white wine, stirring continuously until fully absorbed.
7. Begin adding simmering chicken stock, one ladle at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next. Tip: Maintain a gentle simmer throughout.
8. After 15 minutes, incorporate sautéed chicken and sliced mushrooms, continuing to add stock as needed.
9. Cook until rice is al dente and the mixture is creamy, about 5 more minutes. Tip: The risotto should flow slowly when tilted; if too thick, adjust with a splash of hot water.
10. Remove from heat, stir in Parmesan cheese, and season to taste with salt and pepper.

Kindly let the risotto rest for 2 minutes before serving, allowing the flavors to meld beautifully. The final dish boasts a velvety texture, with the earthy mushrooms and tender chicken pieces offering a delightful contrast. For an elegant touch, garnish with a drizzle of truffle oil and a sprinkle of fresh thyme.

Blackstone Buffalo Chicken Dip with Tortilla Chips

Perhaps there’s no better way to gather around the table than with a dish that combines the fiery kick of buffalo sauce with the creamy comfort of melted cheese. This Blackstone Buffalo Chicken Dip, served with crisp tortilla chips, is a testament to the joy of shared meals and the simple pleasures of cooking.

Ingredients

• 2 cups shredded, cooked chicken breast
• 8 oz cream cheese, softened
• 1/2 cup Frank’s RedHot Buffalo Sauce
• 1/2 cup ranch dressing
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup Monterey Jack cheese, shredded
• 1/4 cup green onions, finely chopped
• 1 tbsp unsalted butter
• 1 bag tortilla chips

Instructions

1. Preheat your Blackstone griddle to medium heat, approximately 350°F, ensuring even heat distribution for optimal cooking.
2. In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, and ranch dressing, mixing until fully incorporated.
3. Melt the unsalted butter on the griddle, then spread the chicken mixture evenly across the surface, allowing it to heat through for about 5 minutes.
4. Sprinkle the sharp cheddar and Monterey Jack cheeses over the chicken mixture, covering it completely, and let it melt for 3-4 minutes.
5. Garnish with finely chopped green onions just before serving to add a fresh, crisp contrast to the rich dip.
6. Serve immediately with a side of tortilla chips for dipping, ensuring each chip is sturdy enough to hold the weight of the dip.

The texture of this dip is luxuriously creamy, with a bold flavor profile that balances heat, tang, and richness. Try serving it in a hollowed-out bread bowl for an edible presentation that’s as practical as it is picturesque.

Blackstone Chicken Alfredo Flatbread

Lingering in the quiet of the kitchen, the thought of combining the creamy richness of Alfredo with the smoky char of flatbread on a Blackstone griddle feels like a whisper of comfort. This dish, a harmonious blend of textures and flavors, invites a moment of pause, a gentle savoring of the simple joys of cooking.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 cups heavy cream
• 1 cup freshly grated Parmigiano-Reggiano
• 2 tbsp clarified butter
• 1 tbsp minced garlic
• 1 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 4 pieces flatbread, store-bought or homemade
• 1 tbsp extra virgin olive oil
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat the Blackstone griddle to medium-high heat, approximately 375°F, ensuring even heating across the surface.
2. In a large skillet over medium heat, melt the clarified butter and sauté the minced garlic until fragrant, about 30 seconds, being careful not to burn.
3. Add the thinly sliced chicken thighs to the skillet, seasoning with sea salt and freshly ground black pepper. Cook until the chicken is golden brown and reaches an internal temperature of 165°F, approximately 5-7 minutes per side.
4. While the chicken cooks, pour the heavy cream into a separate saucepan over low heat. Gradually whisk in the freshly grated Parmigiano-Reggiano until the sauce thickens slightly, about 5 minutes. Tip: Constant whisking prevents the cheese from clumping.
5. Brush each piece of flatbread lightly with extra virgin olive oil and place on the preheated Blackstone griddle. Grill for 2-3 minutes per side, until crisp and lightly charred.
6. Spread a generous amount of the Alfredo sauce over each grilled flatbread, then top with the cooked chicken thighs. Garnish with chopped fresh parsley before serving. Tip: For an extra touch of flavor, drizzle with a bit of truffle oil.

Gently, the flatbread yields under the fork, its crisp edges giving way to the creamy Alfredo and tender chicken. The smokiness from the griddle complements the richness of the sauce, making each bite a delightful contrast of textures. Serve it alongside a crisp, green salad for a meal that feels both indulgent and balanced.

Blackstone Teriyaki Chicken Rice Bowls

Remembering the first time I encountered the harmony of flavors in a teriyaki chicken rice bowl, it was a quiet evening much like this, where the simplicity of the dish spoke volumes. The sweet and savory glaze clinging to the tender chicken, paired with the comforting warmth of steamed rice, created a meal that felt both nourishing and indulgent.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1/2 cup high-quality teriyaki sauce
• 2 tbsp clarified butter
• 1 cup jasmine rice, rinsed until the water runs clear
• 1.5 cups filtered water
• 1 tbsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, finely grated
• 1/4 cup green onions, thinly sliced
• 1 tbsp sesame seeds, lightly toasted

Instructions

1. In a medium bowl, marinate the chicken thighs with teriyaki sauce for at least 30 minutes, ensuring each piece is evenly coated.
2. Heat clarified butter in a Blackstone griddle over medium-high heat (375°F) until it shimmers but does not smoke.
3. Place the marinated chicken thighs on the griddle, cooking for 5-6 minutes per side, or until the internal temperature reaches 165°F.
4. While the chicken cooks, combine jasmine rice and filtered water in a rice cooker. Cook according to the manufacturer’s instructions until fluffy and tender.
5. In a small pan, heat toasted sesame oil over low heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
6. Fluff the cooked rice with a fork, then gently fold in the garlic-ginger mixture and half of the sliced green onions.
7. Slice the cooked chicken thighs against the grain into 1/2-inch thick strips.
8. Divide the seasoned rice among bowls, top with sliced chicken, and garnish with remaining green onions and toasted sesame seeds.

Unassuming in its presentation, this dish surprises with layers of flavor—the umami-rich teriyaki, the aromatic rice, and the crunch of sesame seeds. For an extra touch, serve with a side of quick-pickled vegetables to cut through the sweetness.

Blackstone Chicken Tacos with Mango Salsa

Zephyrs whisper through the kitchen as the golden hues of sunset cast a warm glow, inviting a moment of culinary creativity. Today, we embrace the vibrant flavors of summer with a dish that marries the smoky char of Blackstone griddled chicken with the sweet, tangy burst of mango salsa.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 ripe mangoes, diced into 1/4-inch pieces
• 1/2 cup red onion, finely minced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco

Instructions

1. Preheat your Blackstone griddle to medium-high heat, approximately 375°F, ensuring an even cooking surface.
2. In a medium bowl, combine chicken thighs with olive oil, smoked paprika, cumin, salt, and pepper, massaging the spices into the meat until evenly coated.
3. Place the chicken on the griddle, cooking for 5-6 minutes per side, or until the internal temperature reaches 165°F and the exterior is crisply charred.
4. While the chicken cooks, prepare the mango salsa by gently folding together diced mangoes, red onion, jalapeño, cilantro, and lime juice in a separate bowl.
5. Once cooked, transfer the chicken to a cutting board, allowing it to rest for 3 minutes before slicing into thin strips.
6. Warm the corn tortillas on the griddle for 30 seconds per side, just until pliable and slightly toasted.
7. Assemble the tacos by layering sliced chicken onto each tortilla, topping with a generous spoonful of mango salsa and a sprinkle of queso fresco.

Perfectly balanced, the tacos offer a symphony of textures—from the juicy tenderness of the chicken to the crisp freshness of the salsa. Serve them alongside a chilled glass of hibiscus tea for a meal that sings of summer’s bounty.

Blackstone Lemon Pepper Chicken with Roasted Vegetables

Dusk settles softly outside, and the kitchen fills with the promise of a meal that’s both comforting and vibrant. This dish, a harmonious blend of zesty lemon pepper chicken and tender roasted vegetables, is a testament to the beauty of simple ingredients coming together under the warmth of the Blackstone griddle.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 2 tbsp clarified butter, melted
• 1 tbsp lemon pepper seasoning, freshly ground
• 1 tsp sea salt, finely ground
• 2 cups mixed vegetables (carrots, zucchini, and bell peppers), cut into 1-inch pieces
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat the Blackstone griddle to medium-high heat, approximately 375°F, ensuring even heat distribution across the surface.
2. In a large mixing bowl, combine the chicken thighs with melted clarified butter, lemon pepper seasoning, and sea salt, ensuring each piece is evenly coated.
3. Place the seasoned chicken thighs on the griddle, cooking for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
4. While the chicken cooks, toss the mixed vegetables with extra virgin olive oil and fresh thyme leaves in the same mixing bowl.
5. Move the cooked chicken to a resting plate, then spread the vegetables evenly across the griddle. Cook for 5-6 minutes, stirring occasionally, until they are slightly charred and tender.
6. Return the chicken to the griddle, nestling it among the vegetables for a final minute to reheat and meld flavors together.

Each bite offers a delightful contrast between the juicy, lemon-pepper kissed chicken and the smoky sweetness of the roasted vegetables. Elevate this dish by serving it over a bed of creamy polenta or alongside a crisp, green salad for a meal that’s as nourishing as it is flavorful.

Blackstone Chicken and Pineapple Kebabs

On a quiet evening, when the air carries the promise of summer, there’s something deeply comforting about the sizzle of kebabs on the grill. The combination of juicy chicken and sweet pineapple, caramelizing over the heat, is a simple pleasure that feels both indulgent and wholesome.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 cups fresh pineapple, cut into 1-inch chunks
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lime juice
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8-10 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large mixing bowl, whisk together the olive oil, lime juice, minced garlic, grated ginger, smoked paprika, cumin, sea salt, and black pepper to create the marinade.
2. Add the chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your Blackstone grill or outdoor grill to medium-high heat (375°F to 400°F).
4. Thread the marinated chicken and pineapple chunks alternately onto the soaked skewers, leaving a small space between each piece for even cooking.
5. Place the kebabs on the grill, cooking for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and the pineapple is lightly charred.
6. Rotate the kebabs once during cooking to ensure all sides are evenly caramelized and the chicken is cooked through.
7. Remove the kebabs from the grill and let them rest for 2-3 minutes before serving to allow the juices to redistribute.

Succulent and smoky, these kebabs offer a delightful contrast of textures—tender chicken against the bright, juicy pineapple. Serve them over a bed of cilantro-lime rice or alongside a crisp, green salad for a meal that’s as vibrant as it is satisfying.

Blackstone Creamy Chicken and Spinach Stuffed Shells

Lingering in the quiet of the kitchen, the thought of combining the richness of creamy chicken with the earthy tones of spinach in stuffed shells feels like a comforting embrace. This dish, a harmonious blend of textures and flavors, invites a moment of pause and savor.

Ingredients

• 12 jumbo pasta shells
• 2 cups cooked, shredded free-range chicken breast
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 cup fresh spinach, finely chopped
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for 9 minutes, until al dente. Drain and set aside.
3. In a mixing bowl, combine the shredded chicken, ricotta cheese, Parmigiano-Reggiano, chopped spinach, heavy cream, minced garlic, sea salt, black pepper, and nutmeg. Mix until well incorporated.
4. Using a spoon, carefully fill each pasta shell with the chicken and spinach mixture, ensuring they are generously stuffed.
5. Arrange the stuffed shells in the prepared baking dish. Drizzle with a bit of olive oil and sprinkle additional Parmigiano-Reggiano on top.
6. Bake in the preheated oven for 20-25 minutes, until the tops are golden and the filling is bubbly.
7. Let the shells rest for 5 minutes before serving to allow the flavors to meld together beautifully.

With each bite, the creamy filling contrasts delightfully with the tender pasta, while the spinach adds a subtle freshness. Serve these shells atop a bed of lightly dressed arugula for an elegant presentation that’s as pleasing to the eye as it is to the palate.

Blackstone Chicken Parmesan Sliders

Perhaps there’s no better way to savor the simplicity of summer than with a dish that marries the comfort of home cooking with the excitement of new flavors. These sliders, with their crispy exterior and tender heart, invite you to pause and relish each bite.

Ingredients

• 1 lb boneless, skinless chicken thighs, pounded to 1/2-inch thickness
• 1 cup all-purpose flour, seasoned with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper
• 2 large pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 cup clarified butter
• 6 slider buns, split
• 1 cup marinara sauce, warmed
• 6 slices fresh mozzarella cheese
• Fresh basil leaves, for garnish

Instructions

1. Preheat your Blackstone griddle to medium-high heat, ensuring it reaches a consistent 375°F.
2. Dredge each chicken thigh in the seasoned flour, shaking off excess, then dip into the beaten eggs, and finally coat with a mixture of panko breadcrumbs and Parmigiano-Reggiano cheese.
3. Melt the clarified butter on the griddle, then place the breaded chicken thighs on the hot surface. Cook for 4 minutes on each side, or until golden brown and the internal temperature reaches 165°F.
4. While the chicken cooks, lightly toast the slider buns on the griddle for about 1 minute per side, just until they’re golden and crisp.
5. Spread a tablespoon of warmed marinara sauce on the bottom half of each bun, top with a cooked chicken thigh, a slice of fresh mozzarella, and a basil leaf. Cover with the top half of the bun.
6. Serve immediately, allowing the cheese to melt slightly from the residual heat of the chicken.

Fresh from the griddle, these sliders offer a delightful contrast between the crunchy breading and the juicy chicken, with the melted mozzarella and aromatic basil adding layers of flavor. Consider serving them with a side of extra marinara for dipping, or a crisp, green salad to balance the richness.

Blackstone Smoked Chicken Chili with Cornbread

Falling into the rhythm of a quiet kitchen morning, the thought of a hearty, smoky chili paired with golden cornbread feels like a warm embrace. This dish, with its layers of flavor and comforting textures, is a testament to the simple joys of cooking.

Ingredients

• 2 lbs smoked chicken, shredded
• 1 cup dried black beans, soaked overnight
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp chipotle powder
• 4 cups chicken stock, homemade preferred
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 cup buttermilk
• 1 pasture-raised egg, lightly beaten
• 4 tbsp unsalted butter, melted

Instructions

1. In a large Dutch oven over medium heat, melt the clarified butter. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, smoked paprika, ground cumin, and chipotle powder. Cook for 1 minute until fragrant.
3. Add the soaked black beans and shredded smoked chicken to the pot. Pour in the chicken stock, ensuring the ingredients are fully submerged. Bring to a gentle boil.
4. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until the beans are tender and the chili has thickened.
5. Preheat the oven to 375°F. In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and sea salt.
6. In a separate bowl, whisk together the buttermilk, beaten egg, and melted butter. Gradually fold the wet ingredients into the dry until just combined.
7. Pour the batter into a greased 8-inch skillet. Bake for 20-25 minutes, until the cornbread is golden and a toothpick inserted in the center comes out clean.
8. Let the cornbread cool for 5 minutes before slicing. Serve warm alongside the smoky chicken chili.

Kindling the senses, this chili boasts a deep, smoky richness, perfectly balanced by the sweet, crumbly cornbread. For an extra touch, drizzle the cornbread with honey or top the chili with a dollop of sour cream and fresh cilantro.

Conclusion

We hope this roundup of 20 Delicious Blackstone Chicken Recipes inspires your next meal, no matter the occasion! Each dish brings its own unique flavor and ease to your cooking routine. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest for future culinary adventures. Happy cooking!