If you’re looking for maximum flavor and a delicious juicy cut of meat, look no further than Blackstone chicken thighs. The Blackstone gives the thighs a perfect sear, locking in moisture and making this budget-friendly cut of meat an all-around crowd-pleaser.
Honey, fresh lemon juice, and savory herbs combine to make a light yet impactful glaze. These Blackstone chicken thighs are an excellent main dish that goes with a wide variety of sides from fresh crisp salad to creamy mac and cheese. It even shines alongside the bold tastes of a BBQ spread with baked beans and cornbread. You’ll love the simple ingredients and how easily you can whip up this recipe for a nutritious and great-tasting meal.
Why You Should Try This Recipe
- Budget-friendly: Chicken thighs are an affordable protein option. They’re often cheaper by the pound than chicken breast and can be found in large family packs at Sam’s Club and Costo to further your savings. If you don’t mind extra prep, buying bone-in chicken thighs will save you even more. Removing the skin and bone only takes about 15 minutes for a few pounds of thighs and can really stretch your food budget.
- Versatile: Chicken thighs are great for a wide range of dishes. Chicken thighs can be chopped or sliced and used in pasta, burrito bowls, salad, and casseroles. The seasoning doesn’t overwhelm the dish so you can enjoy it with your favorite dipping sauces and even use it as a pizza topping.
- Great for meal prep: Since the Blackstone has such a large cooking space, you can easily make an extra batch of thighs and use it for your meals all week long. This dish is also freezer-friendly. Place the whole or chopped chicken thighs on a large baking sheet and par-freeze for 2 hours until firm. Then, transfer the pieces to a large storage sealable bag. They make an excellent meal starter and will last for up to three months in the freezer.
Ingredients in Blackstone Chicken Thighs
- 1 pound boneless skinless chicken thighs: Boneless chicken thighs are more evenly cut pieces than bone-in thighs and therefore cook more evenly on the griddle. If you have bone-in pieces, add a few minutes to the cooking time, and be sure to check the internal temperature for doneness in multiple areas.
- 1 teaspoon seasoned salt: Seasoned salt is a tasty shortcut that adds a lot of bold seasoning at once. It’s a mixture of salt, herbs, and spices such as paprika and garlic powder.
- 2 medium lemons: Fresh lemon juice gives the meat a bright zesty flavor. You’ll need 1/4 cup of lemon juice for this recipe which you can usually get from 2 medium-sized lemons.
- 3 tablespoons honey: Honey adds a natural sweetness that balances the acidic lemon juice and earthy olive oil.
- 2 tablespoons olive oil: Olive oil helps the chicken thighs brown and retain moisture.
- 1 teaspoon dried oregano: Oregano adds a bold herb flavor.
- 1/4 teaspoon ground black pepper: Pepper balances the sweetness of the dish.
Instructions for making Blackstone Chicken Thighs
1. Whisk the wet ingredients: In a small bowl or measuring cup, whisk the lemon juice, honey, and olive oil until well combined.
2. Coat the chicken: Pour the mixture over the chicken.
3. Add dry seasoning: Sprinkle the seasoned salt, oregano, and pepper on top of the chicken. Use your hands to ensure the liquid mixture and dry seasonings coat each piece of chicken on all sides.
4. Preheat and begin cooking: Preheat the Blackstone to low-medium heat. Once preheated, place the chicken thighs onto the Blackstone, leaving at least one inch of space in between each thigh.
5. Cook: Let the thighs cook for 5-7 minutes. Then, flip the thighs. Feel free to adjust the heat as needed.
6. Check for doneness: Continue cooking the thighs for 5-7 minutes until they’re golden brown on both sides When done, the internal temperature in the thickest part of the chicken thighs should be at least 165°F. If desired, slightly increase the heat to give the thighs a darker sear.
7. Serve: Remove the chicken thighs from the heat and allow to rest for at least 5 minutes before slicing. Serve warm.
Variations and Substitutions
- Use a different cut: The thinly sliced chicken breast will make the best alternative and not drastically change the cooking time. Just be sure to watch the meat closely and adjust the heat and cooking time as needed.
- Only have bone-in chicken thighs? To debone a chicken thigh, lay the thigh flat on a cutting board. Use a sharp paring knife to cut on each side of the bone to release the meat. Then, run the knife along the underside of the bone to fully release it from the thigh meat.
- Skip the honey: If you’re not a fan of honey, feel free to leave it out. You can also swap it for 2 tablespoons of brown sugar to keep the sweet flavor.
- Use sea salt: The seasoned salt can be substituted for 1 teaspoon of sea salt. Since sea salt doesn’t have the same ingredients as seasoned salt, feel free to add a mixture of your favorite herbs and spices or a pre-made blend.
- Let it marinate: This recipe doesn’t require marinating time but it does become more flavorful over time. To marinate, prep this recipe two hours in advance and store it in a bowl covered with plastic wrap in the refrigerator. You’ll want to avoid marinating it for more than four hours total because the lemon juice can negatively affect the texture of the chicken.
Tips and Tricks for Making Blackstone Chicken Thighs
- Ensure the thighs are flat: When you buy chicken thighs the edges are typically tucked underneath to make the packaging look neat and efficient. If you forget to untuck the edges, the pieces may cook unevenly as the griddle doesn’t have direct contact with the underside of the thigh. Be sure to flatten them out on the griddle for the most efficient cooking.
- Start the temperature low: Starting the temperature low allows you to have better control of the final presentation. Due to the sugar and oil in this recipe, they will brown quickly. Starting with the temperature low allows the meat to cook through. Then, you can increase the temperature towards the end to get those crispy caramelized edges that everyone loves.
- Add a finishing touch: The seasoning is not overpowering in this recipe meaning you can add your own flair. Brush it with barbecue sauce, buffalo sauce, teriyaki sauce, or add chopped herbs as a fresh garnish.
Related Recipes
- Blackstone Cuban Sandwich
- Blackstone French Toast
- 10 things I learned after 3 years of cooking everything I could think of on the Blackstone Griddle
Blackstone Chicken Thighs
Equipment
- 1 Blackstone Griddle
Ingredients
- 1 pound boneless skinless chicken thighs
- 2 lemons, juiced, about 1/4 cup lemon juice
- 3 tbsp honey
- 2 tbsp olive oil
- 1 tsp seasoned salt
- 2 tsp dried oregano
- 1/4 tsp ground black pepper
Instructions
- Whisk the wet ingredients: In a small bowl or measuring cup, whisk the lemon juice, honey, and olive oil until well combined.
- Coat the chicken: Pour the mixture over the chicken.
- Add dry seasoning: Sprinkle the seasoned salt, oregano, and pepper on top of the chicken. Use your hands to ensure the liquid mixture and dry seasonings coat each piece of chicken on all sides.
- Preheat and begin cooking: Preheat the Blackstone to low-medium heat. Once preheated, Place the chicken thighs onto the Blackstone, leaving at least one inch of space in between each thigh.
- Cook: Let the thighs cook for 5-7 minutes. Then, flip the thighs. Feel free to adjust the heat as needed.
- Check for doneness: Continue cooking the thighs for 5-7 minutes until they’re golden brown on both sides When done, the internal temperature in the thickest part of the thighs should be at least 165°F. If desired, slightly increase the heat to give the thighs a darker sear.
- Serve: Remove the chicken thighs from the heat and allow to rest for at least 5 minutes before slicing. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
