Blackstone Chicken Thighs
Deliciously marinated chicken thighs cooked on a Blackstone griddle, perfect for family meals and gatherings.
Ingredients
For the marinade
- 6 pieces boneless, skinless chicken thighs
- 0.25 cup soy sauce (Use low-sodium soy sauce if watching salt intake.)
For cooking
- 2 tablespoons butter (Use unsalted butter for better control over the dish's saltiness.)
- 2 teaspoons garlic (minced) (Fresh garlic makes a noticeable difference in flavor.)
- 1 tablespoon extra virgin olive oil (Sub avocado oil if desired for a higher smoke point.)
- to taste Kosher salt & ground black pepper (Season generously, but taste before adding too much.)
Instructions
Preparation
- Marinate Chicken: Place chicken in a glass bowl and add 1/4 cup soy sauce. Toss to coat.
- Garlic Butter: Combine 2 tablespoons butter and 2 teaspoons garlic in a small bowl; set aside.
Cooking
- Bring your flat-top to medium-high heat. Add a tablespoon of olive oil and spread it over the cooktop.
- Place marinated chicken thighs on the hot grill. Season with kosher salt and ground black pepper. Close the lid and let it cook for 2-3 minutes.
- Open the lid, drizzle a little soy sauce on top, and add approximately 1 tablespoon of garlic butter. Close the lid and let it cook for another minute or two.
- Flip the chicken, season the other side, and add 1 tablespoon of garlic butter and more soy sauce. Cook until the chicken reaches an internal temperature of 162°F.
Resting
- Transfer the chicken to a plate and let it rest. It will continue to cook to reach 165°F while resting.
- Slice or cut into bite-sized pieces and serve.
Notes
Serve alongside fresh veggies, fluffy rice, or in warm tortillas for chicken tacos. Store leftovers in an airtight container for up to 3 days.