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Blackstone Chicken Thighs

Savory Blackstone Chicken Thighs Crispy and Juicy Delight

Enjoy juicy Blackstone Chicken Thighs with crispy skin, perfect for summer nights and quick dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Thighs Ensure they’re uniform in size for even cooking.
  • 2 tablespoons Olive Oil Helps achieve crispy skin.
  • to taste Salt
  • to taste Pepper
For the Chimichurri
  • 1 cup Fresh Parsley Chopped.
  • 2 pieces Scallions Chopped.
  • 2 cloves Garlic Minced.
  • 2 tablespoons Vinegar For marinade.

Equipment

  • Blackstone griddle
  • Food Processor
  • Meat Thermometer

Method
 

Cooking Instructions
  1. Prepare the Chimichurri by combining parsley, scallions, and garlic in a food processor. Add olive oil and vinegar, blending until well mixed; season with salt and pepper. Reserve some for serving later.
  2. Preheat the griddle on one side to 450°F. Check temperature by splashing water; it should sizzle and evaporate.
  3. Place the marinated chicken thighs on the hot griddle, spaced out for even cooking. Cook for 5 to 7 minutes until they easily release from the surface.
  4. Flip the chicken thighs and brush with reserved chimichurri. Cook for another 4 minutes until browned and crispy.
  5. Move chicken to the cooler side of the griddle and continue cooking until internal temperature reaches 160°F, about 5 more minutes.
  6. Remove from heat and let rest for 5-10 minutes. Serve with reserved chimichurri.

Nutrition

Serving: 1thighCalories: 250kcalProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 200mgPotassium: 300mgVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

This dish allows for customization with your choice of herbs and sides, making it versatile for different palates.

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