Quick Look: Boneless Skinless Chicken Breast on Blackstone
- Ready In: 25 minutes!
- Marinate time: 10–15 minutes (no long soak needed)
- Cook time: 7–9 minutes
- Best method: Chicken cutlets (not whole breasts)
- Main Ingredients: chicken breasts, soy sauce, garlic butter, salt and pepper
- Serving Suggestions: add to salads, wraps, rice bowls, or make for meal prep – we love them in our Blackstone Chicken Tacos.
Share and summarize this recipe:
Why This Recipe Works
- Cutting the Chicken Breasts into Cutlets = even cooking → no dry edges
- Soy sauce = quick marinade + tenderizer
- Garlic butter = adds fat + flavor back into lean meat
- High heat + short cook time = juicy texture
The Secret to Juicy Chicken on the Blackstone
If you’ve ever made chicken breasts on a Blackstone and ended up with something dry or rubbery, you’re not alone—it’s one of the most common frustrations (unless you’re making our Blackstone Chicken Thighs!).
- After testing both methods, we found the fix: slice the chicken into thin cutlets, use a quick soy sauce marinade, and finish with garlic butter on the griddle.
- Cooking them whole is where things go wrong—the outside overcooks before the inside is done.
- Cutlets cook faster, more evenly, and stay much juicier.
👉 The result: perfectly tender, flavorful chicken in under 10 minutes.
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Chicken Breasts – we used boneless, skinless chicken breasts that are fully thawed. Once you try these, you will also want to make our amazing Blackstone chicken thighs!
- Soy Sauce – the perfect quick marinade that adds so much flavor in just a few minutes.
- Garlic + Butter – always a delicious combination that is added right to the hot griddle for even more flavor.
How To Cook Chicken Breast on a Blackstone
Step 1 – Cut chicken breasts in half lengthwise to make cutlets.
Step 2 – Marinate chicken cutlets in soy sauce for 10-15 minutes.
Pro Tip – Chicken Cutlets!
Chicken breasts tend to be fairly thick, so we highly recommend cutting them lengthwise into thinner cutlets. It reduces the cook time, which keeps the inside of the meat nice and juicy – every time!
Step 3 – Heat up the griddle, drizzle with olive oil, and place the chicken on top.
Step 4 – Flip and cook with drizzles of soy sauce and garlic butter until they reach an internal temp of 162 degrees F.
Pro Tip – Don’t Over Cook
Use a meat thermometer to keep an eye on the internal temperature at the thickest section of each cutlet. When it is around 162 degrees F, remove the chicken from the heat. Let it rest for 5-10 minutes and the temperature will continue to rise to 165 degrees F (safe to eat). Plus, letting the meat rest allows the juices to redistribute resulting in very tender meat.
Erin’s Testing Tips: What We Learned
- We tested leaving the chicken breasts whole and cutting them into cutlets.
- Cook Times:
- whole breasts – 16-19 minutes
- chicken cutlets – 7-9 minutes
- Due to the longer cook time, whole chicken breasts were more overdone and tough on the outside by the time the inside was fully cooked.
- After making these a few times, we highly recommend cutting them into chicken cutlets for the best result!
Best Ways To Serve Blackstone Chicken Breasts
Serve up this incredibly easy Blackstone chicken breasts a variety of ways. Here are some favorites:
- Wraps: use them to make a simple chicken caesar wrap, buffalo chicken wrap or the best chicken bacon ranch wrap.
- Salads: cut into cubes and toss on a chopped southwest salad, a strawberry chicken salad, or a honey mustard chicken salad.
- Sandwich: turn it into an ultimate grilled chicken sandwich!
- Rice Bowl: enjoy with a variety of fresh ingredients in a street corn chicken rice bowl or Greek chicken rice bowls.
How Long to Cook Chicken Breasts on a Blackstone
- Chicken cutlets: 7–9 minutes total over med-high heat (flip halfway)
- Whole chicken breasts: 16–19 minutes total over med-high heat (flip every 3-4 minutes)
👉 We strongly recommend cutlets for better texture and faster cooking.
Chicken Breast On The Blackstone FAQs
Yes, feel free to use the best chicken marinade in place of the soy sauce or sprinkle on your favorite chicken seasoning while it cooks on the griddle.
As the chicken breasts cook, add little drizzles of soy sauce and some garlic butter. Flip every few minutes and add more soy sauce and garlic butter until they are fully cooked. But the biggest tip – don’t overcook!
Yes, this cooking technique can be used on a stove top griddle or cast iron skillet too!
Other Easy Blackstone Recipes You Might Like
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Follow Us on Social
Equipment
- Blackstone Griddle or another flat top griddle
Ingredients
- 2 large chicken breasts, approx. 1.25 pounds (or .6 pounds each)
- ⅓ cup soy sauce, + more for cooking (sub tamari or reduced sodium)
- 2 tablespoons butter, softened (sub plant-based butter)
- 2 teaspoons garlic, minced
- 1 tablespoon olive oil, sub avocado oil
- kosher salt and ground black pepper, for seasoning
Instructions
- Cut + Marinate Chicken: Cut 2 large chicken breasts, lengthwise, to turn each one into 2 thin cutlets. Place chicken in a bowl or baking dish with ⅓ cup soy sauce, toss to coat, and let marinate for 10-15 minutes.
- Make Garlic Butter: While the chicken marinates, put 2 tablespoons butter and 2 teaspoons garlic in a small bowl. Mix and set aside.
- Cook Chicken: Bring the flattop griddle to a medium-high heat. Add 1 tablespoon olive oil and use a spatula to spread it across the cooktop. Remove chicken from the soy sauce, allowing the excess to drip off, and place them on the hot cooktop. Season with kosher salt and ground black pepper. Cook for 3 minutes. Add a little drizzle of soy sauce over the chicken and small amounts of the garlic butter next to each piece, cook for 1 more minute. Flip, add a little more garlic butter and soy sauce, cook for another 3 minutes or until chicken reaches an internal temperature of 162℉ (this will rise to 165℉ while it rests) – use a meat thermometer to accurately track the internal temp.
- Rest: Remove chicken and let the meat rest on a platter for 5-10 minutes.
- Serve: Enjoy right away!
Notes
- How to Cook Whole Chicken Breasts on the Blackstone: if you would prefer cooking whole chicken breast then follow the same directions above, but cook for 16–19 minutes total over med-high heat (flip every 3-4 minutes).
- Dairy-Free: use a plant-based butter.
- Gluten-Free: swap out the soy sauce for tamari.
- Meal Prep: these are a great option to meal prep at the beginning of the week and toss in the fridge to enjoy later.
- Serve: these juicy Blackstone chicken breasts can be added to salads, sandwiches, rice bowls, etc. Enjoy them any way you want – we love them in these Blackstone Chicken Tacos!
- Storage: leftovers can be stored in an airtight container in the fridge for 4-5 days.
- Don’t Over Cook: the trick to juicy chicken is to not overcook it! Fully cooked chicken has an internal temperature of 165 degrees F. When you take chicken off the heat source (here that is our flat top griddle) it continues cooking (this is called “carryover cooking”). So that means we want to actually pull the chicken when it is just under that 165 degree F mark so that “carryover cooking” happens during the resting period. The chicken will end up being 165 degree F and not over.
Bridget says
My chicken turned out perfectly! Thank you!