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Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes

Equipment

  • Blackstone griddle
  • Meat thermometer
  • Long-handled spatula
  • Tongs
  • Oil squirt bottle

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 tbsp olive oil or avocado oil
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ½ tsp garlic powder
  • ½ tsp paprika
  • Optional: dried thyme or rosemary
  • Marinade optional but recommended:
  • ¼ cup olive oil
  • 2 tbsp lemon juice or vinegar
  • 1 tsp garlic minced
  • 1 tsp Dijon mustard
  • Fresh herbs optional

Instructions
 

  • Preheat the Blackstone: Set griddle to medium-high heat (375–400°F).
  • Marinate Chicken (Optional): Combine marinade ingredients in a bowl or bag. Add chicken and marinate for 30 minutes up to 4 hours.
  • Season the Chicken: Pat chicken dry. Rub both sides with oil, then sprinkle evenly with salt, pepper, garlic powder, paprika, and any herbs.
  • Grill the Chicken: Place chicken breasts on the hot griddle. Cook for 5–7 minutes per side without moving them, allowing a golden-brown crust to form.
  • Check Doneness: Use a meat thermometer to ensure the internal temperature reaches 165°F at the thickest part.
  • Rest and Serve: Let chicken rest for 5–7 minutes before slicing. Serve hot with your favorite sides.

Notes

Use an oil squirt bottle for easy application and to prevent sticking.
Avoid overcrowding the griddle for even heat distribution.
Optional: Use a lid to briefly cover chicken while cooking for extra moisture retention.
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