Chicken Breast Blackstone Griddle

Cooking chicken on a flat top griddle gives it a crisp exterior while keeping the inside tender. The large cooking surface provides plenty of room to cook a big batch of chicken breasts at once without crowding the meat.

A mayonnaise-based marinade helps protect the lean chicken breast from drying out on the hot griddle. Mixing the mayonnaise with oil, mustard, and soy sauce creates a savory coating that clings to the meat as it sears.

Why will you love Chicken Breast Blackstone Griddle?

Mayonnaise contains fat and egg yolks that coat the lean chicken and prevent it from sticking to the griddle surface.

Marinating for several hours gives the salt and soy sauce time to season the chicken throughout rather than just on the surface.

Cooking at medium-low heat allows the thickest part of the breast to cook through before the outside burns.

Chicken Breast Blackstone Griddle Ingredients

• Chicken breasts: Choose cuts that are roughly the same size so they finish cooking at the same time. You can pound thick breasts to an even thickness if needed.

• Mayonnaise: Full-fat mayonnaise works best for adding moisture to the lean meat.

• Avocado oil: This oil has a high smoke point that handles the heat of the griddle well.

• Soy sauce: Adds a savory, salty element. You can use tamari if you need a gluten-free option.

• Dijon mustard: Brings a slight tang to balance the richness of the oil and mayonnaise.

• Cayenne pepper: A quarter teaspoon adds a very mild background heat. Skip it if you prefer zero spice.

Exact quantities are in the recipe card below.

How to Make Chicken Breast Blackstone Griddle

Step 1: Make the marinade

Whisk the mayonnaise, oil, mustard, soy sauce, and spices together until smooth. This creates a thick mixture that will coat the meat evenly.

Step 2: Marinate the chicken

Coat the chicken breasts thoroughly and refrigerate them. Four hours is a good minimum, but leaving them overnight yields a more flavorful result.

Step 3: Griddle the chicken

Heat the griddle to medium-low and oil the surface. Sear the chicken on both sides until it reaches a safe internal temperature of 165°F (74°C). Let the meat rest off the heat before slicing.

What to Serve with Chicken Breast Blackstone Griddle

Serve this chicken with grilled vegetables, a crisp green salad, or buttered rice. It also works well sliced thin for sandwiches or wraps.

Helpful Tricks for Chicken Breast Blackstone Griddle

Always use a meat thermometer to verify the chicken reaches a safe internal temperature of 165°F (74°C).

If your chicken breasts are very thick, slice them in half horizontally to make thinner cutlets. This helps them cook at an even rate on the griddle.

Resting the chicken off the heat gives the juices time to redistribute through the meat.

How to Store and Freeze Chicken Breast Blackstone Griddle

Store leftover chicken in an airtight container in the refrigerator for up to four days. Freeze in a freezer-safe bag for up to three months. To reheat, warm gently in a skillet with a splash of water over low heat until it reaches 165°F (74°C).

Chicken Breast Blackstone Griddle Recipe FAQs

Can I use chicken thighs instead?

Yes, boneless skinless chicken thighs work well with this marinade. They may take a few extra minutes to cook through.

Do I need to wipe off the marinade before cooking?

No, leave the coating of marinade on the chicken. It helps form a savory crust on the griddle.

How do I know when the griddle is at the right temperature?

An infrared thermometer gun is the easiest way to check the surface temperature of your griddle. You want it around 350°F (175°C).

Chicken Breast Blackstone Griddle

Boneless skinless chicken breasts marinated in a mayonnaise and Dijon mustard blend, then cooked on a flat top griddle.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine American

Servings 8 servings

Ingredients

  

• 1/4 cup mayonnaise 60 ml
• 1/4 cup avocado oil (plus more for the griddle) 60 ml
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 pounds boneless skinless chicken breasts 900 g

Instructions

 

• Combine the mayonnaise, avocado oil, Dijon mustard, soy sauce, thyme, kosher salt, black pepper, and cayenne pepper in a medium bowl.
• Place the chicken breasts in a large zip-top bag or a shallow dish.
• Pour the marinade over the chicken, turning to coat evenly. Cover and refrigerate for at least four hours or up to overnight.
• Remove the chicken from the refrigerator and discard the remaining marinade.
• Preheat your Blackstone griddle to medium-low, aiming for a surface temperature around 350°F (175°C).
• Apply a light layer of avocado oil to the griddle surface.
• Place the chicken on the griddle and cook for 7 minutes, then flip using tongs.
• Cook for another 7 to 8 minutes until a meat thermometer inserted into the thickest part reads 165°F (74°C).
• Transfer the chicken to a clean plate, tent loosely with aluminum foil, and let it rest for 5 to 10 minutes before slicing.

Notes

Always use a meat thermometer to verify the chicken reaches a safe internal temperature of 165°F (74°C).

If your chicken breasts are very thick, slice them in half horizontally to make thinner cutlets. This helps them cook at an even rate on the griddle.

Resting the chicken off the heat gives the juices time to redistribute through the meat.

Keyword Chicken, chicken breast blackstone griddle, griddle, main dish, summer