There’s something incredibly satisfying about firing up the Blackstone griddle and letting it work its magic on a simple yet flavorful protein like chicken breasts. I still remember the first time I tried making chicken on my Blackstone—I was skeptical it would cook evenly or come out juicy. But once I sliced into that first perfectly cooked, golden piece of chicken, I was hooked. Since then, this has become one of my go-to weeknight meals, especially when I want something quick, delicious, and high in protein.
The beauty of this recipe is in its simplicity. With just a few pantry staples and some fresh chicken, you can create a meal that feels like something you’d order at a grill restaurant—but better, because you made it yourself. Whether you’re meal prepping for the week or just need a crowd-pleasing main dish for dinner, these Blackstone chicken breasts are juicy, flavorful, and versatile enough to go with just about any side. Let’s get into how to make them perfectly every time.
What You Need To Make This Recipe
Chicken Breasts:
Boneless, skinless chicken breasts are the star of this dish. Choose medium-sized, evenly shaped pieces for more consistent cooking. If they’re too thick, you can slice them in half lengthwise or pound them slightly for evenness.
Olive Oil:
This adds flavor and helps prevent the chicken from sticking to the griddle. It also promotes that beautiful golden sear on the outside.
Garlic Powder:
Garlic powder gives a mild, savory base note to the chicken. It’s easier to use than fresh garlic in this recipe and won’t burn on the hot griddle.
Paprika:
Paprika brings a subtle smoky sweetness and a touch of color to the chicken. You can use smoked paprika for an even deeper flavor if you like.
Salt and Pepper:
Simple, essential seasonings that enhance the natural flavor of the chicken. Freshly ground black pepper is especially tasty here.
Lemon Juice (optional):
A light splash of lemon juice right after cooking adds brightness and freshness, helping to balance the savory flavors.
Ingredients List
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice (optional)
How to Make Delicious Blackstone Chicken Breasts
Step 1: Preheat the Blackstone Griddle
Start by heating your Blackstone griddle to medium-high heat. Let it preheat for 5–10 minutes until it’s nice and hot. This is key to getting a good sear on your chicken.
Step 2: Prepare the Chicken
While the griddle is heating, pat the chicken breasts dry with a paper towel. This helps the oil and seasonings stick better and gives a better crust. Drizzle the olive oil over both sides of the chicken and rub it in. Then sprinkle evenly with garlic powder, paprika, salt, and black pepper.
Step 3: Cook on the Griddle
Place the chicken breasts on the hot griddle. Cook for about 5–7 minutes on the first side without moving them—this allows a good sear to form. Flip and cook another 5–6 minutes, or until the internal temperature reaches 165°F.
Step 4: Rest the Chicken
Transfer the cooked chicken breasts to a plate and tent them with foil. Let them rest for 5 minutes before slicing. This keeps the juices inside, making the chicken extra moist.
Step 5: Serve and Enjoy
Slice the chicken and serve it as-is, or pair it with your favorite sides like grilled veggies, salad, or rice. If using, drizzle with fresh lemon juice right before serving for an added zesty touch.
Tips for Making this Recipe
- Pound thick chicken breasts for more even cooking. You can also cut them in half horizontally if they’re especially thick.
- Let the griddle preheat fully before adding the chicken. This ensures a nice sear and prevents sticking.
- Don’t overcrowd the griddle. Give the chicken space so it sears properly instead of steaming.
- Use a meat thermometer to check doneness. 165°F is your magic number for juicy, safe-to-eat chicken.
- Let it rest after cooking. This step is non-negotiable if you want juicy results.
- Make it your own. Add some chili powder for a kick or a dash of Italian seasoning for a different twist.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work great and tend to stay even juicier. Just adjust the cook time slightly as thighs may take a minute or two longer.
What if I don’t have a Blackstone griddle?
No problem! You can use a cast iron skillet or any flat-top grill with similar results. Just follow the same cooking method.
Do I have to use olive oil?
Nope. Avocado oil or canola oil work just fine. Just make sure it’s something with a high smoke point.
Can I marinate the chicken ahead of time?
Absolutely! A quick marinade of olive oil, lemon juice, garlic, and herbs adds even more flavor. Just don’t overdo it—30 minutes to 2 hours is plenty.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave to avoid drying it out.