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Blackstone Chicken Thighs

Blackstone chicken thighs with a deeply golden flat-top crust, finished with garlic butter pooling around the meat. Boneless skinless thighs get seasoned, seared undisturbed, then flipped and cooked through to 165°F for juicy results.
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Prep Time 10 minutes
Cook Time 20 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 boneless skinless chicken thighs Use 4–6 for a similar sear area.
Seasoning and cooking
  • 2 tbsp vegetable oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Garlic butter and finishing
  • 3 tbsp unsalted butter
  • 4 garlic minced (about 4 cloves)
  • 1 Fresh parsley for garnish
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Season and marinate
  1. Season the chicken thighs with garlic powder, smoked paprika, onion powder, Italian seasoning, salt, and black pepper. Refrigerate for 30 minutes to marinate.
Sear on the Blackstone
  1. Preheat the Blackstone griddle to medium-high heat, then add the vegetable oil and spread it evenly across the surface.
  2. Place the chicken thighs on the griddle and cook undisturbed for 6-7 minutes until the bottom is deeply golden and caramelized.
  3. Flip the chicken thighs and cook for 6-7 more minutes until cooked through, reaching 165F.
Finish with garlic butter
  1. Add the unsalted butter and minced garlic to the griddle beside the chicken and cook for 1 minute until fragrant.
  2. Toss the chicken in the garlic butter and cook for 1 more minute to coat thoroughly.
Serve
  1. Garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: Let the chicken sear undisturbed during the first 6–7 minutes so the crust develops evenly. Refrigerate leftovers in a sealed container for up to 3 days; freeze up to 2 months (best texture when reheated gently). For a gluten-free swap, choose all seasonings labeled gluten-free if needed—this recipe is otherwise naturally gluten-free.