Description
This Blackstone Chicken recipe features tender boneless skinless chicken breasts marinated in a flavorful mixture of mayonnaise, avocado oil, Dijon mustard, soy sauce, and spices, then cooked to juicy perfection on a Blackstone griddle. Quick to prepare and packed with vibrant flavors, it’s perfect for a delicious, satisfying meal.
Ingredients
Scale
Chicken
- 2 lbs boneless skinless chicken breasts
Marinade
- ¼ cup mayonnaise
- ¼ cup avocado oil
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce (or gluten-free tamari)
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon cayenne pepper
Instructions
- Prepare the Marinade: In a bowl, whisk together mayonnaise, avocado oil, Dijon mustard, soy sauce, dried thyme, sea salt, black pepper, and cayenne pepper until well combined into a smooth marinade.
- Marinate the Chicken: Place the chicken breasts in a zip-top bag or shallow container. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal and refrigerate for at least 4 hours or preferably overnight to allow the flavors to fully penetrate the meat.
- Preheat the Blackstone Griddle: Heat your Blackstone griddle to medium heat, approximately 350°F. Lightly oil the griddle surface to prevent sticking and ensure even cooking.
- Cook the Chicken: Remove the chicken from the marinade and let excess marinade drip off. Place the chicken breasts on the hot griddle and cook for 7 minutes on one side without moving. Flip the chicken and cook for an additional 7 to 10 minutes until the internal temperature reaches 160°F, ensuring chicken is cooked through and juicy.
- Rest & Serve: Transfer the cooked chicken to a plate and tent loosely with foil. Let it rest for 5 to 10 minutes to allow the juices to redistribute. Slice and serve hot alongside your favorite sides for a complete meal.
Notes
- Marinating overnight intensifies flavor and tenderness.
- Use a meat thermometer to ensure perfectly cooked chicken without dryness.
- For gluten-free option, substitute soy sauce with tamari.
- Resting the chicken post-cooking is key to juicy results.
- Adjust cayenne pepper for desired heat level.
