Blackstone Griddle Chicken Thighs Recipe

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Looking for a simple and tasty way to cook chicken thighs? Blackstone Griddle Chicken Thighs will blow your mind. The marinade is lively and full of flavor, so your chicken thighs will be juicy and tender. And let’s not forget the griddle, which makes the outside deliciously crisp. 

We often grill chicken at home, and I’m currently obsessed with making it on my Blackstone Griddle, especially when making these chicken wings. You can even venture to make this El Pollo Loco Chicken on your griddle—just follow the marinade recipe, and the grilling method stays the same. Try it, and enjoy the delicious results!

Ingredients

• 2 pounds boneless skinless chicken thighs
• 4 tablespoons duck fat, for the griddle
• Juice of 1 lemon
• 1 cup mayonnaise
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• 1/4 teaspoon cayenne pepper, or to taste

Instructions

Make the Marinade

In a bowl, mix the mayonnaise, soy sauce, Dijon mustard, lemon juice, honey, paprika, garlic powder, salt, black pepper, thyme, and cayenne until smooth.

Marinate the Chicken

Add the chicken thighs to a dish or zip-top bag. Pour the marinade over the chicken and turn each piece until well coated.

Cover and refrigerate for at least 4 hours, or overnight for stronger flavor. Before cooking, let the chicken sit at room temperature for 15–20 minutes so it cooks more evenly.

Preheat the Blackstone

Heat the Blackstone griddle to medium-high, about 350°F to 400°F. Add the duck fat and spread it across the cooking surface.

Cook the Chicken

Remove the chicken from the marinade and let the extra drip off. Discard the used marinade.

Place the chicken thighs on the hot griddle in a single layer. Cook for 6–7 minutes on the first side without moving them too much, so they can brown.

Flip and cook for another 6–8 minutes, or until the thickest part reaches 165°F.

If the outside is browning too fast, move the chicken to a cooler part of the griddle and let it finish cooking there.

Rest and Serve

Transfer the chicken thighs to a plate and loosely cover with foil. Rest for 5 minutes before serving so the juices stay in the meat.

Tips & Tricks for Perfect Blackstone Griddle Chicken

• Always use a thermometer to check the temperature of the griddle. The temperature of the cooking surface can change when you cook outside because of things like the air temperature and where you are (e.g., Florida in the summer vs. Maine in the fall).
• The chicken should be taken off the griddle when the temperature inside reaches 160°F. The temperature will rise to the recommended 165°F as it rests.
• Consider putting a lid or tent made of aluminum foil over the chicken while it’s cooking to help keep heat in and make sure it cooks evenly.
• Rotate the chicken every so often to get uniformly crisp skin and a consistent temperature inside.
• Let the chicken rest for a few minutes after grilling so that the juices can redistribute. This makes for tender, juicy chicken thighs.

Serving Suggestions for Chicken Thighs

Here are some tasty side dish choices to serve alongside your wonderful griddled chicken thighs:

1. Garlic Mashed Potatoes: Creamy and delicious, this standard side dish matches the chicken beautifully.

2. Grilled Veggies: Asparagus, brussel sprouts, zucchini, bell peppers, or eggplant make for a healthy and lively addition.

3. Corn on the Cob: Grilled or boiled, corn on the cob is a summer treat that goes well with chicken.

4. Rice Pilaf: A tasty rice pilaf with herbs and spices adds a bit of grace to the meal.

5. Green Beans Almondine: Delicate green beans sautéed with almonds and garlic make for a tasty and refined side.

6. Mac and Cheese: A comforting, cheesy macaroni dish is always a crowd-pleaser.

7. Dinner Rolls or Warm Bread: Serve fresh, crusty bread or delicate dinner rolls with butter to complete the meal. I suggest these Texas Roadhouse Rolls. 

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