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Blackstone Chicken Thighs

Blackstone chicken thighs with garlic butter are griddled for smoky, caramelized browning and finished with fresh lemon and parsley. Boneless skinless thighs cook juicy to 165°F (74°C), making an easy high-protein weeknight or meal-prep dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Garlic Butter
  • 3 tbsp butter
  • 4 garlic cloves, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice
Optional Serving
  • 1 grilled zucchini Optional
  • 1 corn on the cob Optional
  • 1 roasted potatoes Optional
  • 1 lemon wedges Optional

Equipment

  • 1 cast iron skillet

Method
 

Griddle the chicken
  1. Preheat the griddle to medium-high heat until hot and ready to sizzle. Keep the surface even so the thighs brown uniformly.
  2. Pat the chicken thighs dry with paper towels. Dry surfaces help caramelize instead of steam.
  3. Toss the chicken thighs with olive oil and all seasonings (smoked paprika, garlic powder, onion powder, Italian seasoning, kosher salt, and black pepper). Coat thoroughly so every bite is seasoned.
  4. Add the chicken thighs to the hot griddle. Cook for 5–6 minutes per side until nicely browned and the fat renders.
  5. Lower the heat slightly and continue cooking until the internal temperature reaches 165°F (74°C). Let the chicken finish through without over-browning.
Garlic butter finish
  1. Melt the butter on one side of the griddle. Move the chicken as needed so it doesn’t burn the garlic.
  2. Add the garlic to the melted butter and cook for 30 seconds. Stir briefly so the garlic turns fragrant but doesn’t darken.
  3. Toss the chicken in the garlic butter. Coat evenly so the surface looks glossy and flavorful.
  4. Finish with lemon juice and fresh parsley. Serve right away for the brightest, freshest flavor.
Serve
  1. Serve the chicken immediately with your favorite grilled vegetables. Choose grilled zucchini, corn on the cob, roasted potatoes, and lemon wedges if desired.

Notes

For the juiciest results, avoid moving the chicken for the first cook so you build a real sear, then use a quick-read thermometer to confirm 165°F (74°C). Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet or on the griddle until just warmed. Freezing is not recommended because thighs can lose some texture after thawing. If you want a dairy-light option, use olive-oil garlic finishing instead of butter for a similar savory punch.