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Blackstone Chicken Thighs

Blackstone chicken thighs with a deep golden-brown crust are cooked fast on a flat-top, then finished with garlic butter. The thighs are seasoned boldly, flipped once, and rested after marinating for juicy, even results.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 5 boneless skinless chicken thighs Use 4 to 6 for easy even thickness.
  • 2 tbsp vegetable oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 3 tbsp unsalted butter
  • 4 garlic cloves, minced Minced for quick fragrance on the griddle.
  • 0.25 fresh parsley For garnish at the end.
  • 0.25 lemon wedges For serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and marinate
  1. Season the chicken thighs with garlic powder, smoked paprika, onion powder, Italian seasoning, salt, and black pepper, coating all sides evenly. Rest 30 minutes to marinate in the fridge so the seasoning clings and deepens in flavor.
Preheat and sear
  1. Preheat the Blackstone griddle to medium-high heat, then add the vegetable oil and spread it evenly across the cooking surface. Wait until the oil is shimmering before placing the chicken down.
  2. Place the chicken thighs on the griddle and cook undisturbed for 6-7 minutes, until the bottom is deeply golden and caramelized. Keep the heat steady so you build a crust without scorching the spices.
Flip and finish cook time
  1. Flip the chicken thighs and cook for 6-7 more minutes until cooked through to 165°F. Look for a consistent golden-brown crust on the second side as the center finishes.
  2. Add the unsalted butter and minced garlic to the griddle beside the chicken and cook for 1 minute until fragrant. The garlic should sizzle gently, not brown too quickly.
  3. Toss the chicken in the garlic butter on the griddle and cook for 1 more minute. Continue to move the thighs briefly so the butter coats the crust evenly.
Serve
  1. Garnish with fresh parsley and serve with lemon wedges. Squeeze a little lemon over the chicken right before eating for bright balance.

Notes

Pro tip: pat the chicken dry before seasoning to help the crust form faster on the flat-top. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat until hot. Freezing is not recommended for best texture, but you can freeze cooked chicken up to 2 months and reheat gently. For a lower-sodium option, use a reduced-salt seasoning blend in place of the salt while keeping the spices.