Are you tired of dry, flavorless chicken? Let me tell you, cooking chicken on a flat top grill might just be the game-changer you’ve been looking for! I’ve spent years perfecting this technique, and I’m excited to share my secrets with you. Whether you call it a flat top grill, griddle, or Blackstone, these tips will help you achieve mouthwatering results that’ll have your family begging for seconds.
Why Choose a Flat Top Grill for Chicken?
Before we dive into the how-to let’s talk about why flat top grills are so amazing for cooking chicken
- Even Heat Distribution: The flat surface provides uniform cooking without hot spots
- Moisture Retention: Helps lock in those precious juices for tender chicken
- Versatile Cooking Options: Perfect for searing, sautéing, or pan-frying techniques
- Efficiency: Cook multiple pieces at once with ample surface area
- Great Flavor Without Smoke: Enjoy that grilled taste without overwhelming smokiness
- Easy Cleanup: Smooth surface makes post-cooking cleanup a breeze
I bought my first flat top grill five years ago, and honestly, I’ve never looked back. It’s revolutionized how I cook outdoors!
Selecting the Perfect Chicken Cuts
Not all chicken cuts are created equal when it comes to flat top grilling. Here are your best options:
| Cut | Benefits | Best For |
|---|---|---|
| Boneless Breasts | Lean, quick-cooking | Health-conscious meals |
| Chicken Thighs | Juicier, more flavorful | Casual dinners, more forgiving if overcooked |
| Wings | Fun finger foods, crispy texture | Appetizers, game day snacks |
| Drumsticks | Hearty, moist meat | Family meals, kids love ’em! |
I personally prefer using thighs when I’m cooking for friends – they’re almost impossible to mess up and always stay juicy!
Prepping Your Chicken for Grilling Success
Evening Out the Thickness
This is THE most crucial step that many folks skip! Uneven chicken = uneven cooking. You’ve got three ways to tackle this:
- Butterflying: Cut horizontally through the thickest part to create two thinner pieces
- Cutlets: Slice the thick portion into two cutlets, leaving the thin tail intact (my personal fave!)
- Pounding: Use a mallet or heavy pan to flatten to even thickness
When I’m in a hurry, I usually go with the pounding method – just place the chicken between plastic wrap and give it a few good whacks!
Marinating for Maximum Flavor
Marinating isn’t just about flavor – it also helps keep your chicken moist. Here are some quick marinade ideas:
- Simple & Versatile: Olive oil, lemon juice, garlic, salt, pepper, and herbs
- Italian Shortcut: Italian dressing makes an excellent ready-made marinade
- Asian-Inspired: Soy sauce, ginger, garlic, and honey
- Buttermilk Brine: Great for tenderizing and adding moisture
Let your chicken marinate for at least 30 minutes, but overnight in the fridge is even better for deeper flavor penetration. If you’re short on time, a simple salt and pepper seasoning from a height will work in a pinch!
Setting Up Your Flat Top Grill
Cleaning the Surface
Always start with a clean grill surface! Here’s my quick cleaning routine:
- Scrape off any residue with a grill scraper
- For stubborn spots, use a grill brush
- Wipe down with a clean cloth
- Apply a thin layer of high smoke point oil (avocado or canola work great)
The Perfect Preheating Technique
This step is absolutely critical – don’t skip it! A properly preheated grill is the difference between juicy chicken and a dry disaster.
- Turn on your flat top to medium-high heat
- Let it preheat for 10-15 minutes
- Aim for 375°F to 400°F (if you have a thermometer, this is ideal!)
- Test readiness by sprinkling a few drops of water – they should dance and evaporate quickly
Pro tip: I use a ThermoPro infrared thermometer to check my grill temp – total game changer!
Mastering the Cooking Techniques
Direct Grilling Method
This is your go-to for most chicken pieces, especially boneless cuts:
- Add a bit of oil to the preheated surface
- Place seasoned chicken on the grill with space between each piece
- Cook for 5-6 minutes per side (adjust based on thickness)
- Only flip once! Resist the urge to keep flipping
- Use a meat thermometer to check for doneness (more on this later)
Creating Heat Zones
One of my favorite tricks is setting up different heat zones on my flat top:
- Heat one side to high for searing
- Keep another area at medium for finishing cooking
- Have a cooler zone for thinner pieces that cook faster
This setup gives you complete control and helps prevent burning.
The Secret to Perfectly Juicy Chicken
Here’s where most people go wrong – they cook by time rather than temperature! The foolproof method:
- Use a probe thermometer to check internal temperature
- Pull the chicken from the grill at 155°F to 160°F (not 165°F!)
- Let it rest for 5 minutes off the heat
- The carryover cooking will bring it to the safe 165°F while keeping it juicy
I can’t stress this enough – investing in a good meat thermometer will transform your grilling game. It’s the difference between juicy perfection and dry disappointment!
Resting: The Final Critical Step
After your chicken reaches the right temp, resist diving in immediately! Let it rest for 5-10 minutes on a clean plate or cutting board. This allows the juices to redistribute throughout the meat instead of spilling out when cut.
For extra flavor, try resting your chicken on top of grilled onions or peppers – they’ll catch any dripping juices and become even more delicious!
Troubleshooting Common Problems
| Problem | Cause | Solution |
|---|---|---|
| Chicken sticking to grill | Insufficient oil or preheating | Ensure proper preheating and oil the surface |
| Burnt exterior, raw interior | Temperature too high | Lower heat and use indirect method |
| Dry, overcooked chicken | Cooking too long | Use a thermometer and pull at 155°F-160°F |
| Uneven cooking | Inconsistent thickness | Butterfly or pound for even thickness |
My Favorite Flat Top Chicken Recipes
Here are a couple of quick recipes I love to make on my flat top:
Simple Herbed Chicken
- Boneless chicken breasts or thighs
- Olive oil, garlic, rosemary, thyme, salt, pepper
- Marinate 30+ minutes, grill 5-6 minutes per side
- Serve with grilled veggies
Asian-Inspired Chicken Stir Fry
- Sliced chicken breast
- Soy sauce, ginger, garlic, honey marinade
- Cook chicken first, remove
- Stir fry veggies, return chicken
- Finish with a drizzle of sesame oil
Final Thoughts
Cooking chicken on a flat top grill isn’t complicated once you know the basics. Remember these key points:
- Even out the thickness of your chicken
- Preheat properly to 375°F-400°F
- Cook by temperature, not time
- Pull chicken at 155°F-160°F and let it rest to 165°F
Follow these simple steps, and you’ll never suffer through dry chicken again! I’d love to hear about your flat top grilling adventures – drop me a comment below with your favorite recipes or techniques.
Happy griddling!
P.S. Don’t forget to clean your flat top after cooking. A well-maintained grill will serve you for years to come and keep delivering that perfect chicken every time!
How to cook chicken on the grill pan:
- Heat a grill pan on medium heat
- Pat dry the thinly sliced chicken breasts
- Add chicken to a bowl and add in olive oil, lemon juice, spices and fresh herbs
- Add chicken to a preheated cast iron grill pan and cook 2-3 minutes each side (don’t overcook or they’ll get dried out!)
Shop all cooking and baking essentials here!
What ingredients you need to make chicken on a grill pan:
- Thin sliced chicken (I found this at the store)
- Garlic powder, onion powder, salt and ground pepper
- A few leaves of fresh basil, oregano, and parsley
HOW TO COOK CHICKEN ON A FLAT TOP GRILL (Griddle chicken tips for Blackstone and Camp Chef Owners)
FAQ
How long to cook chicken on a flat top grill?
How do you cook chicken on a Blackstone griddle?
To cook chicken on a Blackstone griddle, first, prepare the chicken by pounding it to an even thickness and seasoning it, or by marinating it. Next, preheat the griddle to medium-high heat, about 375-400°F. Then, add a small amount of oil to the hot griddle and cook the chicken for 4-6 minutes per side, or until the internal temperature reaches 165°F. For best results, sear the chicken to get a nice color, flip it, and then consider adding a small splash of water to steam the chicken and keep it moist. Finally, let the chicken rest for about 5 minutes after cooking before slicing and serving.