There’s something truly satisfying about biting into perfectly crispy chicken thighs, especially when they’re sizzling hot off the Blackstone griddle. I still remember the first time I tested this recipe—standing over that hot surface, hearing the crackle of the skin as it met the heat, and catching that irresistible aroma of seasoned chicken cooking to golden perfection. Since then, it’s become one of my go-to dishes when I want maximum flavor with minimal fuss.
What I love most about this recipe is how straightforward it is, yet the end result feels restaurant-quality. The high heat of the Blackstone gives you an unbeatable sear, locking in juices and crisping up that skin like nothing else. With a few pantry staples and a bit of technique, you can turn humble chicken thighs into a showstopper that’ll impress family and friends alike.
What You Need To Make This Recipe
Chicken Thighs (Bone-In, Skin-On):
These are the star of the show. Bone-in, skin-on thighs are ideal because they stay juicier during cooking, and the skin crisps up beautifully on the Blackstone. Plus, the bone adds extra flavor as it cooks.
Olive Oil:
This helps conduct heat evenly and prevents sticking on the griddle. It also adds a subtle richness to the chicken. A light drizzle is all you need to get that skin crackling.
Garlic Powder:
Garlic powder infuses the meat with savory, aromatic depth without overpowering the natural flavor of the chicken. It toasts slightly on the griddle, enhancing its flavor even more.
Paprika:
Paprika gives the chicken a gentle smoky sweetness and a beautiful color. It’s not spicy, but adds complexity to the seasoning blend.
Salt:
Essential for flavor and for drawing out moisture from the skin, which helps it crisp up even more. Don’t skimp—season generously!
Black Pepper:
Freshly cracked black pepper brings a slight kick and balances the salt and garlic notes perfectly.
Fresh Herbs (Optional):
A sprinkle of fresh thyme or chopped parsley at the end adds brightness and color. It’s a simple touch that elevates the presentation and taste.
Ingredients List
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh herbs for garnish (optional)
How to Make Crispy Blackstone Chicken Thighs
Preheat Your Blackstone Griddle
Turn on your Blackstone griddle and allow it to preheat over medium-high heat for about 10 minutes. You want it hot enough that the chicken sizzles the moment it touches the surface.
Season the Chicken
Pat the chicken thighs dry with paper towels—this step is crucial for getting crispy skin. Then, rub them all over with olive oil. Combine garlic powder, paprika, salt, and black pepper in a small bowl, and sprinkle the mixture evenly over each thigh.
Sear Skin-Side Down
Place the thighs skin-side down on the hot griddle. Press them gently with a spatula to make sure the skin makes full contact with the surface. Cook for 7–9 minutes without moving them to allow a proper crust to form.
Flip and Cook Through
Once the skin is crisp and golden brown, flip the thighs over. Continue cooking for another 6–8 minutes, or until the internal temperature reaches 175°F (use a meat thermometer to be sure).
Rest and Garnish
Transfer the cooked chicken thighs to a plate and let them rest for 5 minutes. This allows the juices to redistribute and keeps the meat tender. Sprinkle with fresh herbs if using, and serve hot.
Tips for Making this Recipe
- Dry the skin well before seasoning to ensure the crispiest results. Moisture is the enemy of crispiness.
- Don’t overcrowd the griddle. Give each thigh plenty of room so the heat can circulate properly and develop a crust.
- Use a thermometer. Chicken thighs are best when cooked to at least 175°F—they stay juicy and flavorful at this temperature.
- Let it rest. A quick 5-minute rest before serving makes a noticeable difference in texture and juiciness.
- Experiment with seasoning. Feel free to add cayenne for heat or a dash of lemon zest for brightness.
FAQs
Can I use boneless chicken thighs?
Yes, but they cook faster and won’t get quite as crispy without the skin. Adjust the cooking time accordingly and keep an eye on them.
What’s the best way to clean the Blackstone after cooking chicken?
While the griddle is still warm, scrape off the residue with a metal spatula, then wipe it down with a paper towel and a bit of water. Finish with a light coat of oil to protect the surface.
Can I marinate the chicken beforehand?
Absolutely. A short marinade (30 minutes to 2 hours) with olive oil, lemon, garlic, and herbs can add great flavor, but skip anything sugary—it can burn on the hot griddle.
Do I need to cover the chicken while it cooks?
No cover is necessary if you’re flipping the chicken and cooking it to temperature. However, if your thighs are especially thick, a domed lid can help them cook more evenly.