Blackstone Greek Chicken and Peppers
A family favorite that is quick, bright, and forgiving, featuring marinated chicken cooked alongside colorful peppers and onions on a Blackstone griddle.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts (Pound slightly even if they vary in thickness.)
- 2 pieces bell peppers, any color, sliced (Use mixed colors for a bright plate.)
- 1 piece onion, sliced (Sweet or yellow onions work best.)
- 3 tablespoons olive oil (Use extra virgin for flavor.)
- 2 tablespoons lemon juice (Fresh lemon makes a noticeable difference.)
- 2 teaspoons dried oregano (Crush in your hand for a more fragrant finish.)
- to taste Salt and pepper (Season generously.)
- Feta cheese for topping (optional) (Crumble on at the end.)
- Fresh parsley for garnish (optional) (Chop finely and add right before serving.)
Instructions
Preparation
- Preheat the Blackstone griddle to medium-high heat.
- In a bowl, mix olive oil, lemon juice, oregano, salt, and pepper.
- Add chicken breasts to the bowl and marinate for at least 30 minutes.
Cooking
- Once marinated, place chicken on the griddle and cook for about 5-7 minutes per side, or until cooked through.
- Add sliced bell peppers and onions to the griddle alongside the chicken, cooking until they are tender and slightly charred.
Serving
- Serve the chicken topped with the cooked peppers, onions, feta cheese, and parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on a skillet or griddle with a splash of olive oil.