Go Back

Blackstone Chicken Thighs Recipe – Juicy Garlic Butter Chicken on the Griddle

Blackstone chicken thighs with garlic butter are seared on a griddle for crispy, golden edges and tender, smoky flavor. In about 25 minutes, you’ll reach 165°F and finish with a final-butter brush for a glossy coating.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb boneless skinless chicken thighs Pat dry before seasoning for best browning.
Seasoning and coating
  • 2 tbsp olive oil
  • 2 tbsp melted butter Use a little extra for brushing during the final minute.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 0.5 tsp black pepper
  • 1 tsp kosher salt
  • 0.5 tsp cayenne pepper (optional) Optional for heat.
Finish and serve
  • 1 tbsp chopped fresh parsley
  • 1 Lemon wedges for serving

Equipment

  • 1 griddle

Method
 

Prep
  1. Preheat the Blackstone griddle to medium-high heat. Keep the surface hot and ready so the chicken sears immediately.
  2. Pat the chicken thighs dry. This helps create crispy, golden edges instead of steaming.
  3. Mix the olive oil, melted butter, garlic powder, onion powder, smoked paprika, Italian seasoning, kosher salt, black pepper, and cayenne pepper (optional). Stir until the seasoning looks evenly combined.
  4. Coat the chicken thighs evenly with the seasoning mixture. Make sure every surface is covered.
Cook on the griddle
  1. Lightly oil the hot griddle. Spread a thin film so the chicken releases easily.
  2. Place the chicken thighs onto the griddle. Arrange them in a single layer with space for browning.
  3. Cook for 5–6 minutes. Look for browned edges and a steady sizzle.
  4. Flip the chicken thighs and cook another 5–6 minutes. Continue until both sides are deeply golden.
  5. Continue turning until the internal temperature reaches 165°F. Pull the chicken as soon as it hits 165°F for juicy, tender results.
  6. Brush with extra melted butter during the final minute. Apply it near the end so it forms a glossy finish without burning.
  7. Sprinkle with fresh parsley. Add it right off the griddle for bright, fresh flavor.
Serve
  1. Serve immediately with grilled vegetables, potatoes, or rice. Offer lemon wedges on the side and squeeze to brighten the flavors.

Notes

Pro tip: dry the thighs thoroughly and don’t move them during the first 5–6 minutes to build that crispy edge. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat gently in a skillet until warmed through (avoid overcooking to prevent dryness). Freezing is not recommended for best texture, but if needed, freeze up to 2 months and thaw in the fridge. For a lower-sodium option, use reduced-sodium kosher salt while keeping the rest of the seasoning amounts the same.