Blackstone Chicken Breasts (Juicy, Fast & Never Dry)
Juicy Blackstone chicken breasts made with a quick soy sauce marinade and finished with garlic butter. This easy cutlet method helps the chicken cook quickly and evenly on the griddle, giving you tender, flavorful results every time. Perfect for meal prep, salads, sandwiches, or easy weeknight dinners.
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.
Nutrition
Calories: 224kcal | Carbohydrates: 2g | Protein: 26g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 1256mg | Potassium: 467mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 209IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
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