This recipe for Chicken on the Griddle is great because chicken is a great source of lean protein and has a lot of B vitamins and iron. Cooking on the griddle is a popular method as it requires very little fat to cook.
You can get juicy, flavorful chicken by cooking it on a flat top griddle. With the right skills, tools, and some practice, you can get good at griddling chicken and make easy, tasty meals whenever you want. In this detailed guide, I’ll share my best tips for preparing and cooking chicken on a flat top to perfection.
Benefits of Using a Flat Top Griddle
Many good things about flat top griddles have made them popular in home kitchens:
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Even heat distribution allows for uniform cooking without hot or cold spots Chicken cooks evenly and thoroughly,
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The flat surface retains juices and flavors instead of letting them drip away like a grill. Chicken stays incredibly moist and flavorful.
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You can cook different cuts, such as wings, drumsticks, bone-in thighs, boneless breasts, and more. It’s very versatile.
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The griddle allows you to cook sides at the same time, making meal prep efficient.
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Easy to clean and maintain with proper care.
If you use the right techniques, a flat top griddle can always make chicken that is juicy and full of flavor.
Choosing the Right Chicken Cuts
The first step is choosing chicken cuts that are well-suited to griddling:
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Boneless chicken breasts are lean, cook quickly and are easy to portion. Pound them to an even thickness so they cook evenly.
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Bone-in chicken thighs have more fat and connective tissue so they stay juicy. The bones add flavor.
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Drumsticks are great for kids or those who enjoy nibbling meat off the bone.
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Wings get crispy and pair well with flavorful sauces.
I recommend using skin-on cuts to maximize flavor. Bone-in pieces are more forgiving than boneless breasts.
Prepping the Chicken
Proper prep ensures the chicken cooks correctly and tastes amazing:
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Trim excess fat/skin if desired. Leaving it on keeps the meat juicy.
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Pat the chicken dry thoroughly with paper towels. This helps it sear instead of steaming.
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Season generously with salt, pepper and spices like garlic powder, paprika, oregano, etc.
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Marinate the chicken for added flavor. Try olive oil, lemon juice, garlic, and herbs for a simple marinade.
Allow at least 30 minutes for marinating to let the chicken fully absorb the flavors.
Setting Up the Griddle
Preheating the griddle properly prevents sticking and cooks the chicken evenly:
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Preheat to 350-375°F for 10+ minutes until a drop of water sizzles and evaporates on contact.
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Lightly oil the hot surface with canola or vegetable oil using a brush or paper towel.
The oil prevents sticking. Don’t use olive oil which has a low smoke point.
Cooking Methods by Chicken Cut
Once your griddle is hot and oiled, you can start cooking using these techniques:
Boneless Chicken Breasts
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Sear each breast for 5-7 minutes until nicely browned.
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Flip and cook 5-7 minutes on the second side until 165°F internal temperature.
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Allow to rest for 5+ minutes before slicing to retain juices.
Bone-in Chicken Thighs
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Sear skin-side down for 8-10 minutes to crisp the skin.
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Flip and cook for another 10-15 minutes until completely cooked through.
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Let rest for 5 minutes before serving.
Chicken Wings
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Arrange wings in a single layer without overcrowding.
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Cook turning occasionally for 20-25 minutes until browned and crisp.
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Toss in sauce if desired after cooking.
Drumsticks
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Place drumsticks skin-side down and cook for 12-15 minutes, turning halfway.
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Flip and cook for another 10-12 minutes until fully cooked.
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Allow to rest for 5 minutes before serving.
Use an instant-read thermometer to ensure the chicken reaches safe internal temperatures. Letting the chicken rest keeps it incredibly moist.
Serving Suggestions
Chicken off the griddle tastes amazing on its own, but you can take it to the next level with flavorful sauces and side dishes:
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BBQ Sauce – Brush on toward the end of cooking or toss cooked wings in it.
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Buffalo Sauce – Perfect for turning wings into spicy Buffalo wings.
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Chimichurri – A zesty Argentinean sauce works well on grilled chicken.
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Creamy Avocado Sauce – Top chicken breasts for a delicious contrast.
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Grilled vegetables like zucchini, bell peppers, mushrooms, etc.
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Rice pilaf or pasta salad – Lightly seasoned grains complement griddled chicken.
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Ingredients4 chicken breasts 1 tbsp lemon juice 1 clove garlic, crushed 2 tbsp soy sauce 2 tbsp runny honey Freshly ground black pepper 1 tbsp olive oil A little vegetable oil
- Use cling film or greaseproof paper to cover the chicken breasts. Use a mallet or rolling pin to flatten them a bit until they are about 1 inch thick. 5cm (1/2 in) thick.
- Put all the marinade ingredients in a bowl and mix them together. Add the chicken and let it sit for at least an hour. Remove the chicken and reserve the marinade.
- Brush a little oil on the griddle or frying pan and heat it up until it’s very hot. Cook the chicken for 4 to 5 minutes on each side, or until it’s fully cooked.
- Pour the marinade through a strainer into a small saucepan. Bring it to a boil, and then let it simmer for one minute. If it needs more water, you can add it.
- Serve the chicken with the sauce.
- You could serve it with a variety of grilled vegetables, like tomatoes, corn, zucchini, and mangetout.
HOW TO COOK CHICKEN ON A FLAT TOP GRILL (Griddle chicken tips for Blackstone and Camp Chef Owners)
FAQ
Can I cook chicken on a flat top griddle?
Yes. I would fillet them so all pieces are even thickness. It’ll cook faster, which is good when you’re cooking for a party. And you’ll get more surface browning.
How long does it take to cook raw chicken on a griddle?
Heat the griddle until really hot (or you could use a frying pan), brush with a little oil and cook the chicken for 4 to 5 minutes on each side or until cooked through.
What is the best oil to cook chicken on a Blackstone?
“High smoke point oils like grapeseed, canola, and avocado work best on a Blackstone,” he says. “I prefer using avocado oil because it helps prevent burning and sticking when cooking at high heat. “.
How to keep chicken from sticking to the griddle?
A quick wipe-down with high smoking point oil will ensure that you don’t have any sticking and your chicken will have the perfect grill marks. Jul 14, 2023.