Ah, juicy Blackstone griddle chicken thighs! Just the name makes my mouth water—and let me tell you, it’s not just the sound of it that gets me excited; it’s the memory of those warm summer evenings spent grilling with friends and family. There’s something so satisfying about the sizzle of chicken on a hot griddle, the intoxicating aroma of rosemary and garlic wafting through the air, and knowing that a delicious meal is just moments away.
I still remember the first time I cooked chicken thighs on my Blackstone griddle. I was a bit nervous, as I’d never used a flat top before, but the knowledge that everyone loves crispy chicken skin gave me the confidence to dive in. The result? A perfectly golden, juicy masterpiece that had everyone asking for seconds. Let’s dive into this recipe so you too can experience the joy of this dish!
What’s in Juicy Blackstone Griddle Chicken Thighs?
Bone-in, skin-on chicken thighs: These are my go-to for their rich flavor and moisture. The bone keeps the meat juicy while the skin gets all crispy and delicious when cooked just right.
Olive oil: A little drizzle helps to create that lovely crispy skin and locks in flavor. I prefer extra virgin for that bold taste.
Smoked paprika: This spice elevates the dish with its smoky flavor, bringing a bit of depth. I can’t get enough of it—it’s so versatile!
Garlic powder: Because who doesn’t love the aroma of garlic? It adds a savory punch to the seasoning mix.
Onion powder: Complementing the garlic, this brings in sweetness and a hint of earthiness.
Fresh rosemary (or dried): This herb gives a fragrant, herbal note that pairs beautifully with poultry. I love using fresh, but dried works just fine if that’s what you’ve got.
Salt and black pepper: The fundamentals! They bring all the flavors together and season the chicken to perfection.
Lemon slices: These are for garnish, but I like to squeeze a bit of lemon juice on the chicken right before serving to brighten everything up.
Optional: Red pepper flakes: A touch of heat, if that’s your jam! It’s like a party in your mouth.
Is Juicy Blackstone Griddle Chicken Thighs Good for You?
You bet it is, in moderation! Here’s the lowdown:
Chicken thighs: They provide a healthy dose of protein and essential nutrients like iron and zinc. Plus, cooking the skin helps retain moisture, making for a juicy bite that feels like indulgence without being overly rich.
Olive oil: This oil is packed with healthy monounsaturated fats that can help lower bad cholesterol levels. Just remember, moderation is key to keep those calories in check!
Spices: The garlic, onion powder, and paprika not only add flavor but also contain antioxidants—bonus!
While this dish leans toward the richer side with the skin-on chickens, if you’re keeping an eye on calories or fat, you can easily have a small portion alongside a big, fresh salad for a balanced meal.
Ingredients
– 1 pound bone-in, skin-on chicken thighs
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1 lemon, sliced (for garnish)
– Optional: Red pepper flakes (for garnish)
This recipe serves about 4.
How to Make Juicy Blackstone Griddle Chicken Thighs?
1. **Prep the Chicken**: Pat the chicken thighs dry with paper towels. This helps to achieve a crispy skin. Seriously, a dry chicken is a happy chicken!
2. **Seasoning**: In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, rosemary, salt, and black pepper. Rub this mixture evenly over the chicken thighs, ensuring they are well-coated—like giving your chicken a cozy spice blanket!
3. **Preheat the Griddle**: Preheat your Blackstone griddle over medium-high heat. Make sure it’s well-oiled to prevent sticking. Nobody wants a stuck chicken!
4. **Cook the Chicken**: Place the chicken thighs skin-side down on the griddle. Cook for about 6-8 minutes, or until the skin is golden brown and crispy.
5. **Flip and Finish Cooking**: Flip the chicken thighs and reduce the heat to medium. Cook for another 8-10 minutes, until the internal temperature reaches 165°F (75°C). A meat thermometer is your trusty sidekick here!
6. **Rest the Chicken**: Remove from the griddle and let the chicken rest for about 5 minutes to retain its juices. This step is crucial—trust me, you don’t want it to dry out!
7. **Serve**: Garnish the chicken thighs with lemon slices and a sprinkle of red pepper flakes if desired. Enjoy!
Serving Suggestions and Tips
Think of this recipe as a canvas; it can be as simple or as elaborate as you want! Pair these chicken thighs with a quick salad, roasted veggies, or even some buttery corn on the cob for a feast.
If you want to switch things up, try marinating the chicken thighs in the olive oil mixture for a few hours or overnight. You can also play around with the spices—add a bit of cumin for a different flavor profile.
Truly, this recipe is perfect for summer gatherings, weeknight dinners, or any time you want a delicious, easy meal that impresses without stressing you out. So, fire up that griddle, channel your inner chef, and enjoy the delectable results. I can’t wait to hear how yours turns out!
Happy cooking! 🍗✨
