How to Cook Perfect Chicken Breasts on the Blackstone Recipe enthusiasts

Tender, juicy, and filled with herb flavor in every bite, Blackstone chicken breast is a quick way to elevate your weekly dinner rotation. Whether you prefer a classic Italian herb blend, spicy buffalo rub, or a tangy lemon-based marinade, the Blackstone helps lock in flavor and create a delicious browned crust that goes with a wide variety of side dishes.  This dish is a simple way to level up your meal prep as well because it can be doubled and used as a protein add-in all week long. You can also chop and freeze it for a convenient frozen option that’s more budget-friendly than its store-bought counterpart.

Even picky eaters will love this versatile dish. It goes great with everything from Smashed potatoes to mac and cheese, and you can also round out your meal with simple vegetables such as asparagus and or zucchini.

Why You Should Try This Recipe

• Versatile: This easy recipe is perfect for busy weeknights or Sunday meal prep. Using only simple ingredients you likely already have on hand, you can whip up these chicken breasts and use them in meals all week long. Use leftovers for salad, buffalo chicken wraps, cheesy quesadillas,  BBQ chicken wonton cups, and in pasta for a protein boost.
• Simple and easy: This dish doesn’t require any special techniques or long marinating time. It’s a great recipe for Blackstone beginners because it helps you get acquainted with the cooking temperature without worrying about time-sensitive seasoning or advanced techniques.
• Nutritious: Chicken breast is a lean protein that pairs well with a wide variety of vegetables. It’s a simple main dish option that doesn’t require breading or excessive amounts of butter or oil to make it taste great.

Ingredients in Blackstone Chicken Breast

• 4 (6-ounce) boneless skinless chicken breasts– Boneless skinless chicken breasts are the most convenient option for this recipe. Bone-in breasts have more flavor but can cook unevenly on the griddle. Be aware of the size of your chicken because those listed as “thinly sliced” may only be 3 ounces each. There’s nothing wrong with this size, they just cook much faster and may dry out more easily.
• 2 tablespoons olive oil – Olive oil helps prevent sticking and promotes browning. You can also use avocado oil or coconut oil.
• 1 teaspoon sea salt – Salt enhances the natural flavor of the chicken. 
• 1/2 teaspoon black pepper – Black pepper adds a subtle kick of heat.
• 1 teaspoon garlic powder – Garlic powder adds a savory depth of flavor that complements the herbs.
• 1 teaspoon Italian blend seasoning: Italian seasoning is a great shortcut to lots of flavor. Feel free to use your favorite chicken seasoning blend to switch things up.
• 1/4 teaspoon dried oregano: Oregano adds a slightly bitter taste which balances the tartness of the lemon zest.
• 1/2 teaspoon lemon zest: Lemon zest brightens the savory seasoning and gives the chicken a bright pop of flavor.

Instructions for Making Blackstone Chicken Breast

1. Mix the seasoning: In a small bowl, mix the salt, black pepper, lemon zest, garlic powder, Italian seasoning, and oregano.

2. Add oil: Drizzle the chicken breasts with olive oil and rub the seasoning mixture evenly over both sides.

3. Preheat and begin cooking: Preheat your Blackstone to medium-low heat. Once preheated, place the seasoned chicken breasts on the hot griddle, leaving at least 1 inch of space between each piece.

5. Continue cooking: Cook for 10 minutes on one side, until golden brown and easily pulls up from the griddle.

6. Check for doneness: Flip the chicken breasts and cook for an additional 6-10 minutes. When done, the chicken should be golden brown on all sides and have an internal temperature of at least 165°F in the thickest part. Some pieces may be cut less evenly. If yours struggles to reach temperature, reduce the heat and close the lid. Check on it in 2-3 minute intervals until it reaches temperature.

7. Rest and serve: Remove the chicken from the griddle and let it rest for 5 minutes before slicing and serving to allow time for the juices to redistribute. Serve warm.

Variations and Substitutions

• Swap the seasoning: Feel free to use your favorite seasoning blends when making Blackstone chicken breasts. Cajun seasoning can add a spicy kick, while dry ranch has a cooling zesty flavor. Lemon pepper and dry Italian dressing seasoning are versatile and can be used for meal prep chicken to enjoy all week long.
• Marinate the chicken: Marinate the chicken breasts in the fridge for 30 minutes to 2 hours before cooking. Try a simple marinade of olive oil, lemon juice, garlic, and herbs. For extra tender Mediterranean-style chicken, add 1/4 cup of plain Greek yogurt to the marinade. 
• Use a different cut: If you prefer dark meat, substitute boneless, skinless chicken thighs for the breasts. Boneless chicken thighs will cook 5-7 minutes faster on the Blackstone because they are thinner than a full chicken breast.

Tips and Tricks for Making the Perfect Blackstone Chicken Breast

• Use a digital meat thermometer: Thermometers can ensure that your meat is cooked all the way through. The internal temperature should be measured in the thickest part of each piece of chicken and is done when it reaches at least 165°F. Not only does this prevent undercooking the chicken, but it will also take the guesswork out to help you avoid dry-tasting, overcooked chicken. 
• Don’t overcrowd the griddle: Leave space between each chicken breast to ensure even cooking and proper browning. Depending on your griddle size, you may need to cook in batches. Cooking the chicken too close together will trap steam and prevent the chicken from properly forming a browned crust.
• Let the chicken rest: After cooking, allow the chicken to rest for a few minutes before slicing. This helps the juices redistribute, resulting in a more tender and flavorful bite.

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