Blackstone Chicken Thighs with a little bit of soy sauce and garlic butter is one of my favorite ways to cook up this dinner staple. They turn out perfect every time and can be used for lunches and dinners throughout the week!
The Best Blackstone Chicken Thighs
Get tender and juicy chicken thighs to use in salads, tacos, or burritos in a snap with this easy chicken thigh recipe. I love making a batch of these on a weekend to eat throughout the week for a quick lunch or added into tacos or burritos. No matter how you serve them, they’re sure to be a hit.
Looking for More Recipes Like This?
If you love chicken thighs as much as we do, you definitely need to try our Cast Iron Chicken Thighs, Smoked Chicken Thighs, or amp up the flavor with some Chicken Shawarma!
What You Will Need
- boneless, skinless chicken thighs – One of the juiciest types of chicken meat!
- soy sauce – Adds just the right amount of flavor and umami flavor.
- butter & garlic – Mixed together to add a rich flavor to your chicken.
- extra virgin olive oil – If you’ve ever wondered how do you keep chicken thighs from sticking to Blackstone griddle? This is your answer!
- kosher salt & ground black pepper – Just a bit to heighten the natural chicken flavors.
How To Make Blackstone Chicken Thighs
Start by marinating your chicken in 1/4 cup of soy sauce while you prep the rest of the ingredients. For best results, make sure it coats the chicken thighs on all sides. Set it aside while you mix together the garlic butter and as your Blackstone heats up.
Now it’s time to cook the chicken! Bring your flat top to medium high heat and add the olive oil so that it spreads out over the flat top. Place the chicken thighs on the flat top and season them with a little kosher salt and pepper. Then close the lid and let them cook for 2-3 minutes. Then flip the chicken and season with salt and pepper and add 1 tablespoon of the garlic butter and a healthy drizzle of soy sauce. Let the chicken cook until it’s reached an internal temperature of 162 degrees F.
Pro Tip
Want to get juicy chicken thighs every time? Remove them from the heat once the internal temperature reaches 162 degrees F. They’ll keep cooking while they rest, which will help retain moisture, and in turn, yields the juiciest chicken.
Transfer your cooked chicken thighs to a clean plate and let them rest for a couple of minutes. They’ll continue to cook during this time and it’ll help them retain all that moisture!
How To Serve Blackstone Chicken Thighs
The options truly are endless, but here are some of our favorite ways to serve this yummy chicken. This chicken would be amazing in our Blackstone fried rice. Or if you want the simpler version, just serve it with some basic instant pot jasmine rice and and a veggie like our easy grilled broccoli. We also love to chop ‘em up for salads, burritos, or these mouthwatering Blackstone chicken tacos! Or simply make a double batch so that you have this tasty protein on hand all week long to use however you’d like!
Recipe FAQs and Tips
- How hot should Blackstone be for Chicken: Set your Blackstone to medium-high heat. Test to see if your cooktop is ready by flicking some water on it. When it sizzles, it’s ready!
- How long to cook chicken on Blackstone: It takes around 6-7 minutes depending on the thickness of your chicken thighs. Use an internal meat thermometer to check that they’re at 162 degrees F. and then remove them from heat. They’ll continue to reach 165 degrees while they rest.
- Leftovers: Store leftover cooked chicken thighs in an airtight container in the refrigerator for 2-3 days.
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Other Blackstone Recipes You Might Like
Blackstone Salmon Bites
Smash Burger
Blackstone Breakfast Burrito
Blackstone Stir Fry
Blackstone Chicken Thighs
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Chicken
- Method: Blackstone/Flat Top
- Cuisine: American
Description
JUICY Blackstone Chicken Thighs are a must-make! They are so easy and can be used in salads, burritos and in tacos!
Ingredients
- 6 boneless, skinless chicken thighs
- 1/4 cup + 2 tablespoons soy sauce, divided
- 2 tablespoons butter
- 2 teaspoons garlic, minced
- extra virgin olive oil (sub avocado oil)
- kosher salt & ground black pepper
Instructions
- Marinate Chicken: Place chicken in a glass bowl and add 1/4 cup soy sauce; toss to coat. Set aside while you prep the remaining items.
- Garlic Butter: Combine the butter and minced garlic in a small bowl; set aside.
- Cook Chicken: Bring flat-top to medium-high heat. Add a tablespoon of olive oil and spread out over flat top. Place chicken thighs on the hot cooktop and season with salt and pepper. Close lid and let cook 2-3 minutes. Open and drizzle with a little soy sauce then add approx. 1 tablespoon garlic butter. Close lid and let cook for another minute or two. Open and flip the chicken. Season other side with salt and pepper, add 1 tablespoon Garlic Butter and drizzle with a little more soy sauce. Let cook until chicken reaches an internal temp of 162 degrees F. (feel free to flip back and forth a bit until fully cooked).
- Rest Chicken: Transfer to a plate and let rest, the internal temp will continue to rise up to 165 degrees F. while they rest. Slice or cut into bite-sized pieces. Serve as-is, on a salad, in a burrito bowl or we love serving in our Blackstone Chicken Tacos!
Notes
- Chicken: biggest tip with cooking chicken is to not overcook it and to allow for that internal temp to keep rising as it rests. The internal temperature of chicken should be 165 degrees F. Since it will continue to rise 2-3 degrees while it rests, you would want to pull it off the cook top around 162-163 degrees F. This will result in the best, juiciest chicken!
Nutrition
- Serving Size: 4 oz
- Calories: 245
- Sugar: 0.6 g
- Sodium: 421.7 mg
- Fat: 12.4 g
- Carbohydrates: 2 g
- Protein: 30.2 g
- Cholesterol: 150.2 mg
LD says
Easy, juicy and delicious. Will make this again and again.
Erin Jensen says
So glad to hear that! Thanks for taking the time to come back and leave a rating and review – I really appreciate it!
Erin says
So simple and so delicious – thanks for the recipe!