Go Back

Blackstone Hot Honey BBQ Chicken Quesadillas

Blackstone hot honey BBQ chicken quesadillas feature smoky, charred chicken tossed in a sticky sweet-heat sauce, folded with melty Monterey Jack and sharp cheddar. Cooked on a flat-top until the tortillas turn deeply golden and crispy with a gooey, stretchy cheese pull in every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
marinating 15 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lb boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.5 tsp cumin
  • 0.5 tsp black pepper
  • 1 tsp salt
Hot Honey BBQ Sauce
  • 0.5 cup BBQ sauce
  • 3 tbsp hot honey or use honey + hot sauce as specified
  • 1 tsp apple cider vinegar
Quesadillas
  • 6 large flour tortillas (10-inch)
  • 2 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 0.5 red onion, thinly sliced
  • 1 cup roasted corn kernels
  • 2 tbsp butter (for griddle)
  • 0.25 fresh cilantro, for garnish
  • 0.25 sour cream for serving
  • 1 tbsp extra hot honey for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate and mix
  1. Toss the chicken thighs with olive oil, garlic powder, smoked paprika, onion powder, cumin, salt, and black pepper until evenly coated. Cover and refrigerate at least 15 minutes (up to 4 hours) so the seasoning clings to the meat.
Make the hot honey BBQ sauce
  1. Whisk together BBQ sauce, hot honey, and apple cider vinegar until smooth. Set aside while you heat the griddle.
Char and cook the chicken
  1. Preheat your Blackstone griddle to medium-high heat and let it fully heat for 3–4 minutes before cooking. Add the chicken thighs in a single layer on the oiled griddle and cook 5–6 minutes per side until deeply charred and cooked through (internal temp 165°F).
  2. Remove the chicken and rest for 3 minutes, then chop into bite-sized pieces.
Coat chicken in sauce
  1. Add the chopped chicken to a bowl and toss generously with the hot honey BBQ sauce until every piece looks glossy and well-coated.
Assemble and cook quesadillas
  1. Lay one tortilla on the griddle (reduce heat to medium). On one half, layer Monterey Jack, sauced chicken, red onion, roasted corn, and sharp cheddar, then fold the other half over.
  2. Add a small pat of butter to the outside of the folded quesadilla and cook 2–3 minutes until golden and crisp. Flip carefully and cook another 2 minutes on the second side until the cheese is fully melted and the tortilla is deeply golden.
  3. Repeat with the remaining tortillas and filling, keeping the heat at medium so the centers melt without burning the crust.
Slice and serve
  1. Cut each quesadilla into wedges, drizzle with extra hot honey, and top with fresh cilantro. Serve immediately with sour cream on the side.

Notes

For the best char and crisp edges, don’t crowd the griddle—cook in batches if needed so the chicken can brown instead of steam. Store leftovers in the refrigerator up to 3 days; reheat on a flat-top or skillet to re-crisp (freezing quesadillas is not recommended because the tortillas soften). For a lighter option, use reduced-fat Monterey Jack and cheddar while keeping the same sauce and char technique.