Blackstone Chicken Thighs

The Blackstone Chicken Thighs recipe is a true weeknight wonder. Marinated in a savory blend of olive oil, soy sauce, garlic, and mustard, these chicken thighs soak up bold flavors before hitting a hot griddle. The result? Perfectly charred on the outside, incredibly juicy on the inside no oven, no fuss, just flavor.

Whether you’re a seasoned Blackstone fan or new to the griddle game, this dish is foolproof and crowd-pleasing. Serve them up with roasted veggies, rice, or toss them on a salad for a low-carb meal. These chicken thighs are not just versatile, they’re downright addictive. Your backyard just became your new favorite kitchen.

Full Recipe:

Ingredients:

• 6 boneless, skinless chicken thighs

• 2 tablespoons olive oil

• 2 tablespoons soy sauce

• 1 tablespoon apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon garlic, minced

• 1 teaspoon smoked paprika

• 1 teaspoon onion powder

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon fresh thyme leaves (optional)

Directions:

1. In a large bowl, whisk together olive oil, soy sauce, vinegar, Dijon mustard, garlic, smoked paprika, onion powder, salt, and black pepper.

2. Add chicken thighs to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes (up to 24 hours for deeper flavor).

3. Preheat the Blackstone griddle to medium-high heat. Lightly oil the surface if necessary.

4. Remove chicken thighs from the marinade and place them directly on the hot griddle.

5. Cook for 5–6 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown with crisped edges.

6. Optional: sprinkle fresh thyme over the top before serving.

7. Let the chicken rest for 5 minutes before slicing and serving.

Prep Time: 10 minutes | Marinate Time: 30 minutes | Cooking Time: 12 minutes | Total Time: 52 minutes
Kcal: 245 kcal | Servings: 4 servings

Why You’ll Love These Blackstone Chicken Thighs

There’s something magical about the sizzle of chicken hitting a hot griddle. Blackstone chicken thighs have quickly become one of the most beloved dishes for outdoor cooking enthusiasts and busy home cooks alike. Why? Because they’re fast, flavorful, affordable, and incredibly juicy every time. With just a few pantry staples and a flat-top griddle, you can transform everyday chicken thighs into a mouthwatering meal in under 30 minutes.

Unlike grilled chicken breasts, which can dry out easily, boneless, skinless chicken thighs are naturally juicy and forgiving even when cooked on high heat. The key to flavor-packed thighs is a good marinade and a reliable cooking method. This recipe uses a blend of soy sauce, Dijon mustard, garlic, and smoky paprika to infuse every bite with savory depth. The Blackstone griddle does the rest, locking in moisture and adding a golden crust that’s just irresistible.

This recipe is also endlessly versatile. Serve your chicken thighs with grilled vegetables, rice bowls, pasta salads, or tucked into warm tortillas for a quick taco night. You can even slice them up for salads, sandwiches, or meal prep containers throughout the week.

What Makes Cooking on a Blackstone Griddle Special?

The Blackstone griddle has surged in popularity over the last few years and for good reason. Unlike a traditional grill with grates, a flat-top griddle provides a large, smooth, evenly heated cooking surface. That means no small ingredients falling through the cracks, no flare-ups, and complete control over your heat zones. You can cook multiple components of your meal at once, like chicken on one side and veggies or potatoes on the other.

When it comes to chicken thighs, the Blackstone’s high, consistent heat is perfect for developing a beautifully caramelized exterior while sealing in the juices. It also cuts down on cook time. What might take 20 minutes on a conventional grill can be done in 10–12 minutes on a well-heated griddle.

Another bonus? Cleanup is a breeze. With the right seasoning and a good scraper, your griddle surface will be ready for its next use in no time.

Ingredient Highlights and Substitutions

This recipe keeps things simple with ingredients you probably already have in your kitchen. Here’s a closer look at what you’ll need, and how you can tweak it to your taste:

• Chicken Thighs: We recommend boneless, skinless thighs for quick cooking and juicy texture. Bone-in works too just increase the cooking time slightly. You can also substitute with chicken breasts, but keep a close eye to prevent drying.

• Soy Sauce: Adds saltiness and umami. For a gluten-free version, use tamari or coconut aminos.

• Olive Oil: Helps the marinade adhere and promotes browning on the griddle. You can use avocado oil for its higher smoke point.

• Dijon Mustard: Brings a subtle tang and depth. Swap with yellow mustard or whole grain mustard if preferred.

• Apple Cider Vinegar: Balances the richness of the thighs. Red wine vinegar or lemon juice can also be used.

• Garlic and Smoked Paprika: The flavor builders. Feel free to add onion powder, cayenne, or chili flakes for a spicier kick.

• Fresh Thyme (Optional): Adds a touch of freshness. Substitute with rosemary, parsley, or skip it altogether.

These simple ingredients, when combined and allowed to marinate, create a powerful flavor profile that doesn’t require a long list of seasonings.

Tips for the Best Griddle-Cooked Chicken Thighs

Here’s how to make sure your chicken thighs are always cooked perfectly:

1. Marinate Long Enough: While 30 minutes is enough to flavor the surface, marinating for 4–24 hours will give you deeper flavor penetration.

2. Pat Dry Before Cooking: Excess marinade can cause steaming rather than searing. Lightly pat the chicken dry before placing it on the griddle.

3. Use Medium-High Heat: Too low and you won’t get that crust. Too high and the outside burns before the inside is cooked.

4. Don’t Overcrowd the Griddle: Leave space between each thigh to allow proper browning and even cooking.

5. Let It Rest: Always let your chicken rest for a few minutes after cooking. This helps the juices redistribute for maximum tenderness.

6. Use a Thermometer: The safest and most accurate way to ensure chicken is cooked through is to use an instant-read thermometer. Aim for 165°F at the thickest part.

Serving Suggestions

These chicken thighs are the ultimate blank canvas. You can pair them with just about anything. Here are a few easy ideas to turn them into a full meal:

• Grilled Veggie Bowls: Pair with zucchini, bell peppers, and onions all of which can be cooked right on the griddle.

• Tacos or Wraps: Slice thin and serve in tortillas with avocado, salsa, and slaw.

• Salads: Add sliced chicken on top of a big green salad with feta, cherry tomatoes, and a lemon vinaigrette.

• Rice or Quinoa Bowls: Serve over rice with a drizzle of sriracha mayo and steamed broccoli.

• Pasta Dishes: Toss with pesto pasta or creamy garlic noodles for a comfort food upgrade.

You can also double the batch and use leftovers throughout the week for sandwiches, wraps, or grain bowls. It’s a recipe that works just as well for a busy Monday night as it does for a casual weekend BBQ.

Make It Meal Prep Friendly

Chicken thighs hold up beautifully in the fridge and freezer, making this recipe a great candidate for meal prep. Cook a double batch and divide into containers with roasted sweet potatoes, brown rice, or cauliflower rice and a veggie of your choice. Drizzle with tahini dressing or spicy yogurt sauce, and you’ve got lunch for days.

To store:

• Fridge: Keep in an airtight container for up to 4 days.

• Freezer: Store cooked thighs in a zip-top bag or airtight container for up to 3 months. Thaw overnight in the fridge and reheat on a skillet or microwave.

A Great Option for Special Diets

This recipe can easily fit into a variety of dietary preferences:

• Low-Carb/Keto: No sugar or carbs perfect for those avoiding grains or sugars.

• Gluten-Free: Use tamari or coconut aminos instead of soy sauce.

• Dairy-Free: Naturally free of dairy.

• Whole30 and Paleo: Swap soy sauce for coconut aminos and choose compliant mustard.

Its clean ingredient list and big flavor make it a hit among clean eaters and food lovers alike.

Conclusion

Blackstone Chicken Thighs are the perfect intersection of convenience, versatility, and flavor. They’re simple enough for a weeknight meal but impressive enough to serve to guests. With a quick marinade and the high heat of the Blackstone griddle, you get juicy, savory chicken every time without turning on your oven or grill.

Whether you’re looking to expand your outdoor cooking repertoire or just want a go-to chicken recipe that always delivers, this dish has your back. Try it once, and you’ll be adding it to your regular rotation in no time.