Juicy Perfection: How to Cook Amazingly Tender Chicken on a Flat Top Griddle

Ever stared at your flat top griddle wondering how to turn those boring chicken breasts into something spectacular? I’ve been there! After countless experiments (and yes some dry flavorless disasters), I’ve mastered the art of cooking chicken on a flat top griddle that’s so juicy and flavorful, my family actually gets excited when they see me firing up the Blackstone.

Today, I’m sharing my best tips and techniques for achieving griddle chicken perfection Whether you’re using a Blackstone, Camp Chef, or any flat top griddle, these methods will transform your chicken game forever

Why Flat Top Griddles Are Perfect for Chicken

Before we dive into the “how,” let’s talk about why cooking chicken on a flat top griddle is such a smart choice:

• Even heat distribution ensures your chicken cooks completely and evenly without hot or cold spots
• The flat surface keeps juices and flavors in instead of letting them drip away like on a traditional grill
• Incredibly versatile for cooking different cuts – from boneless breasts to bone-in thighs
• You can easily cook sides at the same time, making meal prep super efficient
• They’re easy to clean and maintain with proper care

Choosing the Best Chicken Cuts for Your Griddle

Not all chicken cuts are created equal when it comes to flat top cooking, Here’s what works best

Boneless Chicken Breasts

These are lean, cook quickly, and are easy to portion. For best results, pound them to an even thickness so they cook evenly. This is what I use most often for weeknight meals.

Bone-in Chicken Thighs

The higher fat content and connective tissue means they stay juicy even if you overcook them slightly. The bones also add extra flavor.

Drumsticks

Kids love these! They’re fun to eat and the bone helps them stay moist during cooking.

Wings

These get amazingly crispy on a flat top and are perfect for tossing in your favorite sauce afterward.

Pro tip: I recommend using skin-on cuts whenever possible to maximize flavor. Bone-in pieces are also more forgiving than boneless if you’re new to griddle cooking.

Prepping Your Chicken for Flat Top Success

The secret to amazing griddle chicken actually starts before it ever touches the hot surface:

1. Trim excess fat/skin if desired, though leaving some on keeps the meat juicier
2. Pat the chicken dry thoroughly with paper towels to help it sear properly
3. Season generously with salt, pepper and your favorite spices
4. Consider filleting larger pieces to an even thickness for quicker, more consistent cooking
5. Marinate for flavor – try a simple mix of olive oil, lemon juice, garlic and herbs

For the marinade, I recommend at least 30 minutes, but longer is better to fully infuse the flavors. Sometimes I’ll prep my chicken the night before for an easy next-day meal.

Setting Up Your Griddle Properly

Getting your griddle ready is crucial for chicken success:

1. Preheat thoroughly to 350-375°F (or about 400°F for Blackstone) for at least 10 minutes
2. Test the heat by dropping water on the surface – it should sizzle and evaporate immediately
3. Oil the surface lightly with high smoke point oils like avocado, canola or vegetable oil
4. Never use olive oil on a hot griddle – it has a low smoke point and will burn

My personal preference is avocado oil because it has a super high smoke point and doesn’t leave much flavor on the chicken.

The Ultimate Guide to Cooking Different Chicken Cuts

Boneless Chicken Breasts

1. Place seasoned breasts on the oiled griddle
2. Cook for 4-6 minutes on the first side until golden brown
3. Flip and cook another 5-6 minutes until internal temperature reaches 165°F
4. Remove and let rest for 5 minutes before slicing

Bone-in Chicken Thighs

1. Start skin-side down for 8-10 minutes to crisp the skin
2. Flip and cook another 10-15 minutes until completely cooked through
3. Let rest for 5 minutes before serving

Chicken Wings

1. Arrange in a single layer without overcrowding
2. Cook for 20-25 minutes, turning occasionally until browned and crisp
3. Toss in your favorite sauce if desired after cooking

Drumsticks

1. Place skin-side down and cook for 12-15 minutes
2. Flip and cook another 10-12 minutes until fully cooked
3. Rest for 5 minutes before serving

ALWAYS use an instant-read thermometer to make sure chicken reaches a safe internal temperature of 165°F. This is non-negotiable – food safety first!

My Favorite Blackstone Chicken Breast Recipe

Here’s a super simple recipe I make at least once a week:

Ingredients:

• 3 chicken breasts, filleted into 6 pieces
• 1 Tbsp avocado oil
• 1/4 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper

Instructions:

1. Preheat your griddle to 400°F
2. Spread avocado oil evenly across the cooking surface
3. Place filleted chicken on the griddle and season with garlic powder, salt and pepper
4. Cook for 4-6 minutes until browned
5. Flip and cook another 5-6 minutes until internal temp reaches 165°F
6. Remove from griddle and let rest for 5 minutes
7. Slice and serve!

This basic recipe is super versatile – I’ve used it for everything from quick weeknight dinners to meal prep for the whole week.

Upgrading Your Griddle Chicken: Flavor Variations

The basic technique stays the same, but here are some ways to change up the flavor:

Honey Soy Chicken

• 1 tbsp lemon juice
• 1 clove garlic, crushed
• 2 tbsp soy sauce
• 2 tbsp runny honey
• Black pepper to taste
• 1 tbsp olive oil (for marinade only!)

Marinate chicken for at least an hour, then cook as directed above.

BBQ Style

Brush chicken with your favorite BBQ sauce during the last few minutes of cooking for that sweet, sticky finish.

Mexican Inspired

Season with chili powder, cumin, oregano and lime juice before cooking for amazing fajitas or taco fillings.

Asian Twist

Try a marinade with soy sauce, ginger, garlic and a touch of sesame oil for an Asian-inspired flavor profile.

Troubleshooting Common Griddle Chicken Problems

Even experienced cooks have issues sometimes. Here’s how to fix the most common problems:

Chicken Sticking to the Griddle

• Make sure your griddle is properly preheated before adding food
• Use enough oil – chicken has little fat of its own
• Don’t try to flip the chicken too early – it will release naturally when ready

Dry, Overcooked Chicken

• Use a meat thermometer and remove chicken as soon as it hits 165°F
• Don’t cut into chicken while cooking (releases juices)
• Try brining your chicken beforehand for extra juiciness
• Let chicken rest after cooking to redistribute juices

Undercooked Chicken

• Ensure even thickness by pounding or filleting
• Use lower heat for thicker pieces to cook through without burning
• Cover with a dome lid if you have one to help cook through

Delicious Sides to Cook Alongside Your Chicken

One of the best things about a flat top griddle is being able to cook your entire meal at once! Try these sides:

• Grilled vegetables – zucchini, bell peppers, mushrooms, corn
• Blackstone broccoli or green beans – they get a nice char on the griddle
• Potatoes – slice thin for quick cooking
• Rice pilaf or pasta salad – prepare ahead and warm on a section of the griddle

Serving Suggestions and Storage Tips

Your perfectly cooked griddle chicken is versatile enough for multiple meals:

• Slice for sandwiches or wraps
• Dice for quesadillas or tacos
• Top with sauce for a complete main dish
• Use in salads for a protein boost

For leftovers, store in an airtight container in the fridge for up to 4 days. The chicken stays juicy even when reheated!

Essential Tools for Griddle Chicken Success

To make your flat top chicken cooking easier, I recommend:

• Instant-read thermometer – the most important tool for perfect chicken!
• Long-handled spatula and tongs – keeps your hands away from the hot surface
• Thermometer gun – for checking surface temperature
• Squeeze bottles – for oils and sauces
• Heat-resistant gloves – for safety

The Bottom Line on Griddle Chicken

Cooking chicken on a flat top griddle isn’t complicated once you understand the basics. The key factors are:

1. Proper preheating and oiling of your griddle
2. Even thickness of your chicken pieces
3. Correct cooking temperatures (around 400°F for a Blackstone)
4. Using a meat thermometer to ensure doneness
5. Letting the meat rest before cutting

Master these elements, and you’ll be making restaurant-quality chicken on your flat top every time. I’ve gone from dreading cooking chicken (too dry! too bland!) to having it in regular rotation for family dinners.

What’s your favorite way to cook chicken on a flat top griddle? I’d love to hear your tips and tricks too! Next time I’ll share my secret for the perfect griddle-cooked burger to go alongside your chicken feast.

Happy griddle cooking!

Yes, you can cook chicken on a griddle, but it’s crucial to manage heat and thickness for even cooking and to avoid overcooking the outside before the inside is done.

Cook chicken on a preheated griddle at medium-high heat (around 350-400°F) for approximately 4-6 minutes per side for thin cuts like pounded chicken breasts, or longer for thicker pieces, until an internal thermometer reads 165°F.