Nothing better than firing up the Blackstone and cooking up juicy, flavor-packed chicken recipes everyone will love! Whether you’re planning easy weeknight dinners, backyard cookouts, or camping meals, these Blackstone chicken recipes are simple, delicious, and crowd-approved.

From crispy chicken sandwiches and griddle-fried chicken tacos to hibachi-style chicken rice bowls and smoky BBQ chicken sliders, there’s something here for every craving. Each recipe is cooked right on the flat top griddle for that perfect sear, juicy texture, and unbeatable flavor — no oven needed!

The flat cooking surface creates perfectly seared chicken with consistent heat distribution, making it ideal for quick weeknight dinners, family gatherings, and meal prep sessions.

These twenty unique recipes showcase the versatility of blackstone griddle cooking, delivering bold flavors and impressive results with minimal cleanup.

1. Garlic Butter Lemon Chicken with Asparagus

This elegant yet simple dish combines tender chicken breasts with fresh asparagus in a rich garlic butter and lemon sauce.

The blackstone’s even heat ensures the chicken cooks perfectly while the asparagus gets just the right amount of char. Perfect for weeknight dinners or impressing dinner guests with minimal effort.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch fresh asparagus, trimmed
• 6 tablespoons butter
• 6 cloves garlic, minced
• Zest and juice of 2 lemons
• ½ cup chicken broth
• ½ teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat blackstone griddle to medium-high heat (375-400°F)
2. Pound chicken breasts to even thickness (about ¾ inch)
3. Season chicken with salt and pepper on both sides
4. Place chicken on griddle and sear for 6-7 minutes per side until golden and cooked through
5. Transfer cooked chicken to a plate and tent with foil
6. On the griddle, melt 3 tablespoons butter
7. Add minced garlic and cook for 1-2 minutes until fragrant
8. Add lemon zest and Italian seasoning
9. Place asparagus on griddle and toss in the garlic butter
10. Cook asparagus for 4-5 minutes until tender-crisp
11. Add remaining 3 tablespoons butter to the griddle
12. Pour in chicken broth and lemon juice
13. Return chicken to griddle to warm through
14. Cook for 2-3 minutes until sauce reduces slightly
15. Plate chicken and asparagus together
16. Pour sauce over top
17. Garnish with fresh parsley
18. Serve immediately while hot

2. Spicy Sriracha Honey Chicken with Bok Choy

Sweet, sticky, and spicy chicken bites caramelized perfectly on the hot griddle. The combination of sriracha heat and honey sweetness creates an addictive glaze that coats every piece.

Serve with jasmine rice or inside lettuce wraps for a bold, flavor-packed meal that’s restaurant-quality but incredibly easy to execute.

Ingredients:

• 4 boneless, skinless chicken breasts, diced into bite-sized pieces
• 4 cups fresh bok choy, chopped
• ¼ cup sriracha sauce
• 3 tablespoons honey
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 green onions, sliced
• Sesame seeds for garnish

Instructions:

1. Preheat blackstone griddle to medium-high heat
2. Cut chicken breasts into bite-sized cubes
3. In a small bowl, whisk together sriracha, honey, soy sauce, and rice vinegar
4. Drizzle olive oil across the griddle
5. Add diced chicken pieces to griddle
6. Cook for 5-6 minutes, stirring occasionally, until chicken is cooked through
7. Push chicken to one side of the griddle
8. Add minced garlic and ginger to empty space
9. Cook garlic and ginger for 1 minute until fragrant
10. Add chopped bok choy to griddle
11. Stir-fry for 3-4 minutes until bok choy is tender-crisp
12. Pour sriracha-honey sauce over everything
13. Toss all ingredients together on griddle
14. Cook for 2-3 minutes until sauce coats and clings to chicken and vegetables
15. Plate into serving bowls
16. Garnish with sliced green onions and sesame seeds
17. Serve immediately over jasmine rice or inside lettuce wraps

3. Mediterranean Blackstone Lemon Feta Chicken and Potatoes

This vibrant Mediterranean-inspired dish features succulent chicken topped with fresh feta cheese, juicy cherry tomatoes.

The warm flavors meld beautifully on the blackstone griddle, creating a restaurant-quality plate that tastes like a vacation to the Greek islands. Light, fresh, and packed with incredible flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1 cup crumbled feta cheese
• ½ cup Kalamata olives, pitted
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• Fresh lemon juice
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat blackstone griddle to medium-high heat
2. Season chicken breasts with salt, pepper, and oregano
3. Drizzle 1½ tablespoons olive oil on griddle
4. Place chicken on hot griddle and cook 6-7 minutes per side until done
5. Remove chicken and place on a cutting board
6. Add remaining olive oil to griddle
7. Add sliced red onion and cook for 2-3 minutes until softened
8. Add halved cherry tomatoes to griddle
9. Cook for 3-4 minutes, stirring occasionally, until tomatoes begin to soften
10. Add minced garlic, red pepper flakes, and oregano
11. Cook for 1 minute until fragrant
12. Slice cooked chicken and return to griddle
13. Add Kalamata olives to the griddle
14. Toss everything together on griddle for 2 minutes
15. Sprinkle crumbled feta cheese over the mixture
16. Let cheese warm for 1-2 minutes without stirring
17. Squeeze fresh lemon juice over everything
18. Garnish with fresh basil
19. Serve immediately in bowls or on plates

4. Teriyaki Pineapple Chicken with Vegetables

A hibachi-style classic featuring tender diced chicken, colorful vegetables, and sweet pineapple chunks all tossed together in a glossy teriyaki glaze.

This restaurant-favorite recreates that interactive hibachi experience right on your Blackstone griddle. Serve over rice for a complete, satisfying meal that family and friends will request again and again.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 2 cups fresh pineapple, cubed
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup snap peas
• ½ cup teriyaki sauce
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 green onions, sliced
• 2 tablespoons sesame seeds
• Cooked rice for serving

Instructions:

1. Preheat blackstone griddle to medium-high heat
2. Cube chicken breasts into bite-sized pieces
3. Drizzle sesame oil on griddle
4. Add cubed chicken to hot griddle
5. Cook for 5-6 minutes, stirring occasionally, until chicken is mostly cooked
6. Push chicken to one side of griddle
7. Add minced garlic and ginger to empty space
8. Cook for 1 minute until fragrant
9. Add chopped red and yellow bell peppers
10. Stir-fry for 2-3 minutes
11. Add snap peas to the griddle
12. Cook for 1-2 minutes
13. Add fresh pineapple chunks to griddle
14. Pour teriyaki sauce over everything
15. Toss all ingredients together
16. Cook for 2-3 minutes until sauce reduces and coats everything
17. Plate over cooked rice
18. Garnish with sliced green onions and sesame seeds
19. Serve immediately

5. Cajun Spiced Chicken with Peppers and Onions

Bold Louisiana flavors take center stage in this classic combination of Cajun-spiced chicken strips with charred peppers and onions.

The spicy seasoning creates an incredible crust while the vegetables soften and caramelize on the hot griddle. Perfect for those who love heat and don’t mind bold, pronounced flavors in their meals.

Ingredients:

• 4 boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (1 red, 1 yellow), sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons Cajun seasoning
• 3 tablespoons butter
• ½ cup chicken broth
• 1 teaspoon Worcestershire sauce
• ½ teaspoon hot sauce
• Salt and pepper to taste
• Fresh green onions for garnish

Instructions:

1. Preheat blackstone griddle to medium-high heat
2. Slice chicken breasts into ½-inch strips
3. Mix Cajun seasoning with salt and pepper
4. Season chicken strips generously with Cajun mixture
5. Melt butter on griddle
6. Add seasoned chicken strips to griddle
7. Cook for 4-5 minutes, stirring occasionally, until cooked through
8. Remove chicken to a plate
9. Add sliced bell peppers and onions to griddle
10. Cook vegetables for 4-5 minutes until softened and slightly charred
11. Add minced garlic and cook for 1 minute
12. Return chicken to griddle
13. Pour in chicken broth and Worcestershire sauce
14. Add hot sauce to taste
15. Toss everything together on griddle
16. Cook for 2-3 minutes until sauce reduces slightly
17. Taste and adjust seasonings as needed
18. Garnish with fresh green onions
19. Serve on its own or with rice and cornbread

6. Hussey’s Greek Chicken Pitas on the Blackstone Griddle

Inspired by Blackstone’s own Todd “Hussey” Hultman, these Greek Chicken Pitas are a quick, flavorful griddle favorite. Juicy marinated chicken, warm pita bread, and a cool tzatziki sauce make this a light yet satisfying Mediterranean-style meal — perfect for lunch, dinner, or meal prep.

Ingredients:

• 1 lb boneless, skinless chicken breasts (cut into strips)
• 2 tbsp olive oil
• 2 tsp Greek seasoning (or a mix of oregano, garlic, lemon zest, salt, and pepper)
• 1 tbsp lemon juice
• 1 small red onion, sliced
• 1 cup cherry tomatoes, halved
• ½ cucumber, sliced
• ½ cup feta cheese, crumbled
• ½ cup tzatziki sauce
• 4 pita breads or flatbreads

Instructions:

Serve hot and enjoy your fresh, flavorful Greek meal straight off the griddle!

Marinate the chicken: In a bowl, mix chicken with olive oil, lemon juice, and Greek seasoning. Let sit for 15–20 minutes.

Preheat the Blackstone Griddle to medium-high heat and oil the surface.

Cook the chicken: Sear chicken strips for 6–8 minutes until golden brown and fully cooked. Move to a warm side.

Warm the pitas: Lightly toast pitas on the griddle for 30–60 seconds per side.

Assemble: Fill each pita with chicken, onion, tomatoes, cucumber, feta, and a drizzle of tzatziki.

8. Easy Weeknight Meal: Greek Chicken Bowl on the Blackstone

This Greek Chicken Bowl on the Blackstone is the perfect quick and healthy weeknight dinner — packed with bold Mediterranean flavors and ready in under 30 minutes!

Juicy grilled chicken, fluffy rice, crisp veggies, and a drizzle of creamy tzatziki come together for a satisfying, high-protein meal everyone will love. Ideal for meal prep, family dinners, or fresh summer nights on the griddle.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp paprika
• Salt and pepper, to taste
• 1 cup cooked basmati or jasmine rice (or cauliflower rice for low carb)
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ¼ red onion, sliced thin
• ½ cup crumbled feta cheese
• ¼ cup kalamata olives, sliced
• ¼ cup tzatziki sauce or Greek yogurt dressing

Instructions:

Serve warm and enjoy a flavorful, balanced meal that’s simple, quick, and family-approved!

Marinate the chicken: In a bowl, mix chicken with olive oil, lemon juice, oregano, garlic powder, paprika, salt, and pepper. Let it rest for 10–15 minutes.

Preheat the Blackstone griddle to medium-high and lightly oil the surface.

Cook the chicken: Sear chicken pieces for 7–8 minutes, flipping halfway through, until golden brown and cooked through.

Warm the rice on a clean section of the griddle (optional).

Assemble the bowls: Add rice to a bowl, then top with chicken, tomatoes, cucumber, onion, feta, and olives. Drizzle with tzatziki sauce.

7. BBQ Bacon Cheddar Chicken with Corn

This indulgent American comfort food combines smoky BBQ sauce, crispy bacon, and melted sharp cheddar cheese with fresh corn and tender chicken.

The blackstone griddle caramelizes everything perfectly, creating a meal that tastes like summer and barbecues. Perfect for casual family dinners and satisfying serious appetites.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 slices bacon, chopped
• 3 cups fresh corn kernels
• 1 red onion, diced
• 1½ cups shredded cheddar cheese
• ¾ cup BBQ sauce
• 2 tablespoons butter
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat blackstone griddle to medium-high heat
2. Cook chopped bacon on griddle for 5-6 minutes until crispy
3. Remove bacon to a paper towel-lined plate
4. Drain excess bacon grease, leaving about 2 tablespoons on griddle
5. Season chicken breasts with salt, pepper, and smoked paprika
6. Place chicken on griddle
7. Cook for 6-7 minutes per side until cooked through
8. Remove chicken and place on cutting board
9. Add butter to griddle
10. Add diced red onion and cook for 2-3 minutes until softened
11. Add corn kernels to griddle
12. Cook for 3-4 minutes, stirring occasionally
13. Stir in cooked bacon back into the corn mixture
14. Slice cooked chicken and return to griddle
15. Pour BBQ sauce over everything
16. Toss all ingredients together
17. Cook for 2-3 minutes until well combined and heated through
18. Add cayenne pepper to taste
19. Top with shredded cheddar cheese
20. Let cheese melt for 1-2 minutes
21. Garnish with fresh cilantro
22. Serve immediately

8. Garlic Parmesan Chicken with Mushrooms and Spinach

Creamy, umami-rich, and elegantly simple, this Italian-inspired dish features tender chicken smothered in a silky garlic parmesan cream sauce with earthy mushrooms and wilted spinach.

The blackstone creates beautiful browning on the chicken while the cream sauce thickens to perfection. A sophisticated dinner that feels restaurant-quality.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 ounces mushrooms, sliced
• 6 cups fresh spinach
• ½ cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• 4 tablespoons butter
• 5 cloves garlic, minced
• ½ teaspoon Italian seasoning
• ⅛ teaspoon nutmeg
• Salt and pepper to taste
• Fresh lemon juice for garnish

Instructions:

1. Preheat blackstone griddle to medium-high heat
2. Season chicken breasts with salt, pepper, and Italian seasoning
3. Melt 2 tablespoons butter on griddle
4. Place chicken on griddle and cook 6-7 minutes per side until done
5. Remove chicken to a plate and tent with foil
6. Add remaining 2 tablespoons butter to griddle
7. Add sliced mushrooms to griddle
8. Cook for 4-5 minutes until mushrooms release liquid and brown slightly
9. Add minced garlic to mushrooms
10. Cook for 1 minute until fragrant
11. Add fresh spinach to griddle
12. Stir for 2-3 minutes until spinach wilts
13. Pour in chicken broth and heavy cream
14. Stir well to combine
15. Add nutmeg and adjust salt and pepper
16. Return sliced chicken to griddle
17. Sprinkle Parmesan cheese over everything
18. Toss gently to combine
19. Cook for 2-3 minutes until cheese melts and sauce thickens slightly
20. Squeeze fresh lemon juice over the top
21. Serve immediately

9. Mexican Street Corn Chicken (Elote Inspired)

Vibrant Mexican street food flavors shine in this stunning dish that combines tender grilled chicken with charred corn, creamy cotija cheese, and zesty lime crema.

Inspired by the famous elote street corn, this blackstone version is a sensory delight with bold, fresh flavors. Perfect for taco night or summer entertaining.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 4 cups fresh corn kernels
• 1 red onion, diced
• 1 red bell pepper, diced
• 3 tablespoons butter
• 3 cloves garlic, minced
• ½ cup crumbled cotija cheese
• ¼ cup Mexican crema or sour cream
• 2 tablespoons fresh lime juice
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat blackstone griddle to medium-high heat
2. Cube chicken breasts into bite-sized pieces
3. Melt 1½ tablespoons butter on griddle
4. Add cubed chicken to griddle
5. Cook for 5-6 minutes, stirring occasionally, until cooked through
6. Remove chicken to a plate
7. Add remaining 1½ tablespoons butter to griddle
8. Add diced red onion and cook for 2 minutes
9. Add diced red bell pepper
10. Cook for 2-3 minutes until softened
11. Add minced garlic and cook for 1 minute
12. Add corn kernels to griddle
13. Cook for 3-4 minutes, stirring occasionally
14. Return cooked chicken to griddle
15. In a small bowl, mix Mexican crema with lime juice and chili powder
16. Drizzle crema mixture over everything on griddle
17. Toss all ingredients together
18. Cook for 2-3 minutes until well combined
19. Sprinkle chili powder and cayenne pepper
20. Top with crumbled cotija cheese
21. Cook for 1 minute to warm cheese
22. Garnish with fresh cilantro
23. Serve with lime wedges on the side

10. Honey Soy Glazed Chicken with Pineapple and Peppers

Sweet, tangy, and utterly addictive, this Asian glaze caramelizes beautifully on the blackstone griddle, coating tender chicken, charred peppers, and fresh pineapple. The balance of honey sweetness and soy umami creates an irresistible sauce that makes every bite memorable. A crowd-pleaser that works for weeknight dinners or entertaining guests.

Ingredients:

• 4 boneless, skinless chicken breasts, sliced
• 2 cups fresh pineapple chunks
• 2 bell peppers (1 red, 1 green), chopped
• 1 onion, sliced
• 3 tablespoons honey
• 4 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon cornstarch
• 2 tablespoons water
• 2 green onions, sliced
• 2 tablespoons sesame seeds
• Cooked rice for serving

Instructions:

1. Preheat blackstone griddle to medium-high heat
2. In a small bowl, whisk together honey, soy sauce, rice vinegar, and cornstarch mixed with water
3. Slice chicken breasts into ½-inch strips
4. Drizzle sesame oil on griddle
5. Add sliced chicken to griddle
6. Cook for 5-6 minutes, stirring occasionally, until cooked through
7. Push chicken to one side of griddle
8. Add minced garlic and ginger to empty space
9. Cook for 1 minute until fragrant
10. Add chopped bell peppers and sliced onion
11. Cook vegetables for 3-4 minutes until tender-crisp
12. Add pineapple chunks to griddle
13. Toss everything together
14. Pour honey-soy glaze over everything
15. Cook for 2-3 minutes, stirring constantly, until sauce thickens and coats everything
16. Taste and adjust flavors as needed
17. Plate over cooked rice
18. Garnish with sliced green onions and sesame seeds
19. Serve immediately

11. Blackstone Chicken Alfredo Flatbreads

Crispy flatbread serves as the base for creamy Alfredo sauce, tender grilled chicken, and melted mozzarella cheese in this restaurant-quality meal that cooks entirely on the blackstone griddle. Fold it like pizza for a convenient handheld dinner. The flatbread gets perfectly charred while staying soft and pliable inside—absolutely irresistible.

Ingredients:

• 2 naan or flatbread wraps
• 2 boneless, skinless chicken breasts, sliced thin
• 1 cup heavy cream
• 4 tablespoons butter
• 4 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• ½ teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish
• Olive oil for the griddle

Instructions:

1. Preheat blackstone griddle to medium-high heat
2. Slice chicken breasts thin for even cooking
3. Drizzle olive oil on griddle
4. Cook sliced chicken for 4-5 minutes until done, then remove to a plate
5. Melt 2 tablespoons butter on griddle
6. Add minced garlic and cook for 1 minute until fragrant
7. Pour in heavy cream
8. Add remaining 2 tablespoons butter and Parmesan cheese
9. Stir constantly for 2-3 minutes until sauce thickens
10. Season with Italian seasoning, salt, and pepper
11. Remove sauce to a bowl
12. Brush both sides of flatbread with olive oil
13. Place flatbread on griddle
14. Cook for 2-3 minutes until one side is crispy and charred
15. Flip flatbread
16. Spread Alfredo sauce on the cooked side
17. Layer cooked chicken on top
18. Sprinkle mozzarella cheese over chicken
19. Cook for 2-3 minutes until cheese melts and bottom is golden
20. Fold in half like pizza
21. Garnish with fresh parsley
22. Serve immediately

12. Blackstone Chicken Street Tacos

Marinate chicken in lime, chili powder, and garlic, then sear it on the blackstone until smoky and charred to perfection. Serve with warm corn tortillas, fresh pico de gallo, and cilantro for an authentic street taco experience. The blackstone’s high heat creates that signature street-vendor char and flavor that’s absolutely addictive.

Ingredients:

• 4 boneless, skinless chicken breasts
• Juice of 3 limes
• 2 tablespoons chili powder
• 4 cloves garlic, minced
• 1 tablespoon cumin
• 2 tablespoons olive oil
• 1 teaspoon oregano
• Salt and pepper to taste
• Corn tortillas for serving
• Pico de gallo for topping
• Fresh cilantro for garnish
• Sliced onion for serving

Instructions:

1. In a bowl, combine lime juice, chili powder, garlic, cumin, olive oil, oregano, salt, and pepper
2. Place chicken breasts in a large ziplock bag or container
3. Pour marinade over chicken
4. Seal and refrigerate for 4 hours or overnight for best flavor
5. Preheat blackstone griddle to high heat (400-425°F)
6. Remove chicken from marinade and let excess drip off
7. Place marinated chicken on hot griddle
8. Sear for 6-7 minutes per side until charred and cooked through
9. Remove chicken to a cutting board and let rest for 3-4 minutes
10. Slice chicken into strips
11. Warm tortillas on the griddle for 1-2 minutes per side
12. Build tacos with warm tortillas, sliced chicken, pico de gallo, sliced onion, and fresh cilantro
13. Squeeze additional lime juice over top
14. Serve immediately while warm

13. Blackstone Teriyaki Chicken Fried Rice

This hibachi-style classic brings all the interactive cooking excitement of teppanyaki right to your blackstone griddle. Diced chicken, colorful vegetables, eggs, and cooked rice are tossed together with glossy teriyaki sauce for an easy, satisfying family meal. The high heat of the blackstone creates those signature fried rice textures and caramelization.

Ingredients:

• 3 boneless, skinless chicken breasts, diced small
• 3 cups cooked rice (day-old, cold)
• 3 eggs, beaten
• 1 cup diced onion
• 1 cup diced bell pepper
• 1 cup frozen peas and carrots
• 4 cloves garlic, minced
• ½ cup teriyaki sauce
• 3 tablespoons sesame oil
• 2 green onions, sliced
• 2 tablespoons sesame seeds
• Salt and pepper to taste

Instructions:

1. Preheat blackstone griddle to high heat
2. Drizzle sesame oil on griddle
3. Add diced chicken and cook for 4-5 minutes until done, stirring frequently
4. Push chicken to one side
5. Add beaten eggs to empty space
6. Scramble eggs for 2-3 minutes until cooked through
7. Push eggs aside and add more sesame oil
8. Add diced onion and bell pepper
9. Stir-fry for 2-3 minutes
10. Add minced garlic and cook for 30 seconds
11. Add peas and carrots
12. Cook for 1 minute
13. Push everything to one side and add cold rice to griddle
14. Break up rice clumps and toss with other ingredients
15. Cook for 3-4 minutes, stirring constantly
16. Pour teriyaki sauce over everything
17. Toss well to coat all ingredients
18. Cook for 1-2 minutes until rice is heated through
19. Taste and adjust seasonings
20. Plate into bowls
21. Garnish with green onions and sesame seeds
22. Serve immediately

14. Blackstone Chicken Bacon Ranch Quesadillas

Grilled chicken, crispy bacon, ranch dressing, and melted cheese sealed between flour tortillas create the perfect handheld meal for lunch or tailgate snacks. Cooked entirely on the blackstone griddle, these quesadillas get perfectly golden and crispy on the outside while staying soft and gooey on the inside. An absolute crowd favorite.

Ingredients:

• 3 boneless, skinless chicken breasts
• 8 slices flour tortillas (burrito-sized)
• 6 slices bacon, chopped
• 2 cups shredded cheddar cheese
• ½ cup ranch dressing
• 1 cup cooked corn
• ½ cup diced red onion
• 2 tablespoons butter, melted
• Salt and pepper to taste
• Fresh cilantro for serving

Instructions:

1. Preheat blackstone griddle to medium-high heat
2. Cook chopped bacon on griddle until crispy, then remove to a plate
3. Season chicken with salt and pepper
4. Cook chicken on griddle for 6-7 minutes per side until done
5. Remove chicken to a cutting board and slice
6. Add 1 tablespoon butter to griddle
7. Place one flour tortilla on griddle
8. Spread ranch dressing on tortilla
9. Layer with sliced chicken, bacon, corn, red onion, and cheddar cheese
10. Top with another tortilla
11. Cook for 2-3 minutes until bottom is golden and crispy
12. Carefully flip quesadilla
13. Cook other side for 2-3 minutes until golden
14. Remove from griddle and let cool for 1 minute
15. Cut into quarters with a pizza cutter
16. Repeat with remaining tortillas and filling
17. Serve warm with additional ranch on the side
18. Garnish with fresh cilantro

15. Blackstone Lemon Garlic Chicken Skewers

Chunks of chicken marinated in olive oil, fresh lemon, aromatic garlic, and Mediterranean herbs create tender, juicy skewers that cook to perfection on the blackstone griddle. The flat surface allows for excellent browning and even cooking without rotating like traditional skewers. Serve with grilled vegetables for a complete, impressive meal.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 8-10 wooden skewers, soaked
• ¼ cup olive oil
• Juice and zest of 2 lemons
• 5 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• Salt and pepper to taste
• Grilled vegetables for serving
• Fresh lemon wedges for garnish

Instructions:

1. In a bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, thyme, rosemary, salt, and pepper
2. Cube chicken breasts into 1½-inch pieces
3. Place chicken in a large container or ziplock bag
4. Pour marinade over chicken
5. Seal and refrigerate for 2-4 hours (or up to overnight)
6. Preheat blackstone griddle to medium-high heat
7. Thread marinated chicken pieces onto soaked wooden skewers
8. Reserve any remaining marinade
9. Place skewers directly on griddle
10. Cook for 3-4 minutes per side until chicken is cooked through and lightly charred
11. Brush with reserved marinade while cooking
12. Remove skewers to a plate and let rest for 2-3 minutes
13. Serve with grilled vegetables and fresh lemon wedges
14. Great with tzatziki sauce on the side

16. Blackstone Buffalo Chicken Sliders

Spicy buffalo chicken smashed on the griddle and topped with ranch slaw inside toasted slider buns creates the perfect appetizer, party food, or game day favorite. The blackstone’s flat surface allows you to cook multiple sliders at once, making this ideal for feeding a crowd. Crispy buns, tender chicken, and cooling slaw make every bite perfect.

Ingredients:

• 4 boneless, skinless chicken breasts
• ¾ cup buffalo sauce
• 8 slider buns, split
• 2 cups shredded cabbage (for slaw)
• ¼ cup ranch dressing
• 2 tablespoons blue cheese crumbles
• 2 tablespoons butter, melted
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Preheat blackstone griddle to medium-high heat
2. In a small bowl, mix shredded cabbage, ranch dressing, and blue cheese crumbles for slaw
3. Pound chicken breasts thin (about ½ inch)
4. Season with salt and pepper
5. Place chicken on griddle and cook for 4-5 minutes per side until cooked through
6. Remove chicken to a plate
7. Brush cut sides of slider buns with melted butter
8. Place buns face-down on griddle
9. Toast for 1-2 minutes until golden and crispy
10. Remove toasted buns
11. Place chicken back on griddle
12. Slightly smash each chicken breast with a spatula
13. Pour buffalo sauce over chicken
14. Cook for 1-2 minutes to caramelize sauce
15. Chop smashed chicken into smaller pieces
16. Place chopped buffalo chicken on bottom bun halves
17. Top with cabbage slaw
18. Close with top bun half
19. Garnish with fresh chives
20. Serve immediately

17. Blackstone Mediterranean Chicken Bowls

Seasoned chicken with oregano and garlic is served over grilled vegetables, creamy feta cheese, and a tangy lemon-tahini sauce for a healthy, flavor-packed dinner that tastes like a Mediterranean vacation. Everything cooks on the blackstone griddle, making cleanup minimal while delivering restaurant-quality nutrition and flavor. Perfect for meal prep or healthy weeknight dinners.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 zucchini, sliced lengthwise
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• ¾ cup crumbled feta cheese
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

For Lemon-Tahini Sauce:

• ¼ cup tahini
• Juice of 2 lemons
• 2 cloves garlic, minced
• 3 tablespoons water
• Salt and pepper to taste

Instructions:

1. Prepare lemon-tahini sauce by whisking together tahini, lemon juice, garlic, water, salt, and pepper
2. Set sauce aside
3. Preheat blackstone griddle to medium-high heat
4. Season chicken with oregano, salt, and pepper
5. Drizzle olive oil on griddle
6. Cook chicken for 6-7 minutes per side until done
7. Remove chicken to a plate and slice
8. Add more oil to griddle
9. Cook zucchini slices for 3-4 minutes per side until tender with grill marks
10. Remove zucchini and chop into bite-sized pieces
11. Add bell peppers and red onion to griddle
12. Cook for 3-4 minutes until tender-crisp
13. Add minced garlic and cherry tomatoes
14. Cook for 2 minutes
15. Combine all grilled vegetables in a large bowl
16. Add sliced chicken to vegetables
17. Drizzle with lemon-tahini sauce
18. Toss gently to combine
19. Top with crumbled feta cheese
20. Serve immediately or portion into bowls for meal prep

18. Blackstone Chicken Parmesan Sandwiches

Breaded chicken grilled until golden, topped with marinara sauce and melted mozzarella cheese on a toasted bun creates a melty, crunchy, absolutely irresistible sandwich. This classic Italian-American favorite cooks beautifully on the blackstone griddle, with the cheese melting perfectly while the exterior stays crispy. A crowd-pleasing comfort food that’s impressive enough for entertaining.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Italian breadcrumbs
• 2 eggs, beaten
• 1 cup marinara sauce
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 4 sandwich buns or ciabatta rolls
• 3 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat blackstone griddle to medium-high heat
2. Pound chicken breasts to even ½-inch thickness
3. In one shallow bowl, place beaten eggs
4. In another bowl, combine Italian breadcrumbs, Parmesan cheese, salt, and pepper
5. Dip each chicken breast in egg
6. Coat thoroughly with breadcrumb mixture
7. Drizzle olive oil on griddle
8. Place breaded chicken on hot griddle
9. Cook for 5-6 minutes per side until golden and cooked through
10. Remove chicken from griddle
11. Brush cut sides of buns with olive oil
12. Toast buns on griddle for 1-2 minutes until golden
13. Remove toasted buns
14. Place chicken back on griddle
15. Spoon marinara sauce over each chicken breast
16. Top each with ½ cup mozzarella cheese
17. Cover griddle with a dome or foil to trap heat
18. Cook for 2-3 minutes until cheese melts completely
19. Place melted chicken on bottom half of each toasted bun
20. Top with bun lid
21. Garnish with fresh basil
22. Serve immediately

19. Blackstone Chicken and Waffles Breakfast Sliders

Mini waffles filled with crispy griddle-fried chicken and drizzled with honey butter create the perfect sweet-and-savory breakfast favorite that doubles as a brunch showstopper.

The blackstone griddle makes it easy to cook both the chicken and reheat the waffles simultaneously. These adorable sliders are sure to impress family and guests.

Ingredients:

• 3 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• Salt and pepper to taste
• 2 eggs, beaten
• 8-10 mini waffles (frozen or homemade)
• ½ cup butter, softened
• ¼ cup honey
• 2 tablespoons maple syrup
• 3 tablespoons olive oil
• Fresh chives for garnish

Instructions:

1. Preheat blackstone griddle to medium-high heat
2. Pound chicken breasts thin (about ½ inch)
3. Combine flour, paprika, cayenne pepper, salt, and pepper in a shallow bowl
4. Dip thin chicken in beaten egg
5. Coat with flour mixture
6. Drizzle olive oil on griddle
7. Cook chicken for 3-4 minutes per side until golden and cooked through
8. Remove chicken to a plate and let cool slightly
9. While chicken cooks, whisk together softened butter and honey for honey butter
10. Place frozen mini waffles on griddle
11. Warm for 2-3 minutes per side until heated through and crispy
12. Remove waffles to a plate
13. Cut cooked chicken into strips to fit mini waffles
14. Sandwich chicken between two mini waffles
15. Drizzle honey butter over the top of each slider
16. Drizzle with maple syrup
17. Garnish with fresh chives
18. Serve immediately while warm

20. Blackstone Lemon Herb Garlic Chicken with Grilled Vegetables

Succulent chicken infused with fresh herbs, pungent garlic, and bright lemon cooks alongside a colorful medley of grilled vegetables creating a complete, nutritious meal on a single blackstone griddle. The combination of herbs and citrus brightens every bite while the vegetables get perfectly charred and caramelized. A light yet satisfying dinner that works for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 zucchini, sliced
• 1 eggplant, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 8 ounces asparagus, trimmed
• 1 red onion, sliced
• ¼ cup olive oil
• 6 cloves garlic, minced
• Zest and juice of 2 lemons
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon fresh oregano, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a bowl, combine olive oil, garlic, lemon zest, lemon juice, rosemary, thyme, and oregano
2. Divide this herb mixture in half
3. Toss chicken with half the herb mixture and season with salt and pepper
4. Let sit for 15-30 minutes if time allows
5. Toss all vegetables with remaining herb mixture and season with salt and pepper
6. Preheat blackstone griddle to medium-high heat
7. Place chicken on griddle and cook for 6-7 minutes per side until done
8. Remove chicken to a plate and tent with foil
9. On griddle, arrange zucchini, eggplant, asparagus, and bell peppers
10. Cook vegetables for 4-5 minutes, stirring occasionally
11. Add red onion slices
12. Continue cooking for 3-4 minutes until vegetables are tender with char marks
13. Return chicken to griddle to warm through
14. Plate chicken with grilled vegetables
15. Drizzle any pan juices over top
16. Squeeze additional fresh lemon juice
17. Garnish with fresh parsley
18. Serve immediately