Go Back
Print Recipe

Blackstone Cowboy Stir Fry

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4

Ingredients

  • 1 lb small yellow and red potatoes halved
  • 1 lb boneless skinless chicken thighs
  • 1 kielbasa sausage sliced
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 1 zucchini sliced
  • 2 –3 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 –2 teaspoons Cajun seasoning adjust to taste
  • Salt and pepper to taste
  • Fresh parsley chopped, for garnish

Instructions

  • Preheat your Blackstone griddle to medium heat. Drizzle a little olive oil onto the surface and spread it evenly.
    Add the halved potatoes to the griddle, then season with paprika, garlic powder, Cajun seasoning, salt, and pepper.
  • Toss well so the potatoes are fully coated. Spread them out in a single layer and cover with a dome or lid. Cook for 12–15 minutes, stirring occasionally, until the potatoes are tender inside and slightly crispy on the outside. Move them to the side of the griddle.
  • Drizzle a bit more oil onto the griddle and place the chicken thighs down. Season with salt and pepper.
    Let them cook undisturbed for 3–4 minutes to develop a good sear, then flip and cook for another 5–7 minutes until fully cooked through. Remove the chicken and let it rest for a few minutes before cutting it into bite-sized pieces.
  • Add the diced onion, bell pepper, and zucchini to the griddle. Drizzle a little oil if needed and cook for about 5–6 minutes, stirring occasionally, until the vegetables soften but still have a slight bite.
  • Add the sliced kielbasa sausage to the vegetables and cook for 3–4 minutes, letting it brown slightly and release its flavor into the mix. Stir everything together.
  • Slice the cooked chicken into bite-sized pieces and return it to the griddle along with the potatoes.
  • Toss everything together so all the flavors combine evenly. Sprinkle a little extra Cajun seasoning if needed and mix well.
  • Let everything cook together for another 2–3 minutes, stirring occasionally, until heated through and slightly crispy in spots.
  • Remove from heat, garnish with chopped fresh parsley, and serve hot