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Blackstone Chicken Thighs

Blackstone chicken thighs with a deeply golden, caramelized crust cooked on a flat-top griddle and finished with garlic butter. Juicy, evenly cooked chicken reaches 165°F while fragrant garlic butter pools around each piece.
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Prep Time 10 minutes
Cook Time 20 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 boneless skinless chicken thighs Use 4–6 for thicker or thinner pieces; aim for even thickness for consistent cooking.
Seasoning and cooking fat
  • 2 tbsp vegetable oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Garlic butter finish
  • 3 tbsp unsalted butter
  • 4 clove garlic Minced.
Serving
  • 1 fresh parsley For garnish.
  • 1 lemon wedges For serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and marinate
  1. Season chicken thighs with garlic powder, smoked paprika, onion powder, Italian seasoning, salt, and black pepper. Cover and refrigerate for 30 minutes to marinate so the surface tastes well seasoned.
Griddle cook
  1. Preheat the Blackstone griddle to medium-high heat and add the vegetable oil, spreading it evenly across the cooking surface. Look for a light shimmer in the oil before adding the chicken.
  2. Place the chicken thighs on the griddle and cook undisturbed for 6-7 minutes until the bottom is deeply golden and caramelized. The edges should look browned and set as they release from the surface.
  3. Flip the chicken thighs and cook for 6-7 more minutes until cooked through to 165°F. Continue until the thickest part reaches 165°F with no pink inside.
Garlic butter and serve
  1. Add the butter and minced garlic to the griddle beside the chicken and cook for 1 minute until fragrant. Watch for bubbling butter and a strong garlic aroma without browning the garlic too much.
  2. Toss the chicken in the garlic butter and cook for 1 more minute. The surface should look glossy as the butter coats the caramelized crust.
  3. Garnish with fresh parsley and serve with lemon wedges. Finish with parsley sprinkled over the top and lemon on the side for brightening.

Notes

For best results, dry the chicken thighs lightly before seasoning so the spices cling and you get deeper browning on the flat-top. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet or on the griddle until warmed through. Freezing is not recommended for best texture, since the crust can soften. If you want a lower-sodium option, use a reduced-salt salt substitute (or decrease the added salt by half) while keeping the paprika and garlic powder amounts.