Ingredients
Chicken and Marinade:
-
4 lbs of chicken thighs or breasts (boneless, skinless)
-
1/3 cup olive oil
-
1/4 cup fresh lemon juice
-
1 tablespoon garlic powder
-
1 tablespoon onion powder
-
1 teaspoon smoked paprika
-
1 teaspoon dried oregano
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1 teaspoon Dijon mustard
-
2 tablespoons fresh parsley, chopped
Optional:
-
Red pepper flakes for heat
-
Fresh rosemary or thyme for added aroma
Instructions
Step 1: Marinate the Chicken
-
In a large bowl, whisk together olive oil, lemon juice, garlic powder, onion powder, smoked paprika, oregano, salt, pepper, and Dijon mustard.
-
Add the chicken to the bowl, ensuring each piece is thoroughly coated. For the best flavor, let it marinate for at least 30 minutes, but ideally 2–4 hours in the refrigerator.
-
Before cooking, remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes. This step ensures even cooking.
Step 2: Preheat Your Blackstone Griddle
-
Preheat the Blackstone griddle to medium-high heat (around 400°F).
-
Apply a thin layer of oil (vegetable or canola oil works best) to prevent sticking and promote a good sear.
Step 3: Cook the Chicken
-
Place the marinated chicken pieces on the hot griddle.
-
Cook each side for 5–7 minutes, depending on the thickness of the chicken.
-
For best results, use a meat thermometer to check the internal temperature; it should reach 165°F for safe consumption.
-
Avoid pressing down on the chicken to retain its juices.