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