Perfect Chicken Thighs on a Blackstone Griddle: How Long to Cook for Juicy Results

Hey there, grill masters! Today I’m gonna share everything you need to know about cooking mouthwatering chicken thighs on your Blackstone griddle. If you’ve been wondering exactly how long to cook those juicy pieces of dark meat to perfection, you’re in the right place. I’ve spent countless weekends experimenting with different techniques, and I’m excited to share what works best!

The Magic Cooking Time for Chicken Thighs on a Blackstone

Let’s get straight to the point – the question on everyone’s mind is how long those chicken thighs need to stay on the griddle. Here’s the simple answer

For bone-in chicken thighs on a Blackstone griddle:

• Total cooking time: 20-30 minutes (depends on thigh size)
• First side (skin-side down): 6-7 minutes until golden brown
• Second side: 6-8 minutes
• Additional cooking: 5-minute intervals if needed until internal temperature reaches 165°F
• Resting time: 5-10 minutes after cooking

For boneless chicken thighs:

• Slightly shorter cooking time (about 15-20 minutes total)
• Adjust accordingly and always check with a meat thermometer

Remember, these times are guidelines. Your actual cooking time may vary based on the size of your chicken thighs and how hot your griddle is running.

Preparing Your Blackstone Griddle

Before you toss those chicken thighs on, you need to prep your Blackstone properly:

1. Clean your griddle – Remove any debris from previous cooking sessions with a grill brush
2. Preheat properly – Set your griddle to medium-high heat (375°F-400°F)
3. Allow 10-15 minutes for the griddle to reach the right temperature
4. Apply a thin layer of oil – This prevents sticking and helps with searing

I always make sure my griddle is nice and hot before adding the chicken. A properly preheated surface gives you that beautiful sear that locks in all the juices.

Prepping Your Chicken Thighs

While your griddle heats up let’s get those thighs ready

Choosing the Right Chicken Thighs

When possible, I prefer using bone-in, skin-on chicken thighs because:

• They’re more flavorful (the bone adds depth)
• They stay juicier during cooking
• The skin gets wonderfully crispy
• They’re usually more affordable

That said, boneless thighs work great too! Just adjust your cooking time.

Seasoning and Marinating Options

Here’s a simple but delicious marinade I use often:

• Olive oil
• Garlic powder
• Onion powder
• Paprika
• Salt and pepper
• Optional: fresh herbs like thyme or rosemary

Mix these ingredients in a bowl, coat your chicken thighs evenly, and let them sit in the fridge for at least 30 minutes (overnight is even better for maximum flavor).

If you’re short on time, even a simple salt and pepper seasoning works wonders on the Blackstone.

Step-by-Step Cooking Process

Now for the main event! Here’s exactly how to cook those thighs:

1. Oil the griddle surface – A light drizzle prevents sticking
2. Place chicken thighs skin-side down – Arrange them with some space between each piece
3. Sear for 6-7 minutes – Wait until they develop a nice golden-brown color
4. Check for crispiness – The meat should show resistance when moved with a spatula
5. Flip using tongs – Be careful not to tear the skin
6. Cook the other side for 6-8 minutes
7. Check temperature – Use a meat thermometer in the thickest part
8. Continue cooking if needed in 5-minute intervals
9. Rest for 5-10 minutes before serving – This redistributes the juices

I can’t stress enough how important that meat thermometer is! The internal temperature should reach 165°F to be safe for consumption. It’s literally the difference between undercooked chicken and dried-out chicken.

Common Questions About Cooking Chicken Thighs on a Blackstone

Can I cook frozen chicken thighs on the Blackstone?

It’s not recommended. While technically possible, it’s not ideal because:

• The outside will cook much faster than the inside
• You’ll likely end up with dry, overcooked exterior and potentially undercooked interior
• Uneven cooking can affect texture and flavor

If you must cook from frozen, use low heat with the lid closed initially, then increase the heat once they begin to thaw. But honestly, planning ahead and thawing in the refrigerator will give you much better results.

Should I remove the skin before cooking?

This is totally up to personal preference! Cooking with the skin on:

• Helps lock in moisture and flavor
• Creates a delicious crispy texture
• Holds seasonings and sauces better

If you’re watching your fat intake, you can remove the skin before cooking, but consider marinating the thighs first to help maintain juiciness.

Can I use sauce while cooking?

Absolutely! But timing is key:

• Apply sauces like BBQ or teriyaki toward the end of cooking (last few minutes)
• Adding sauce too early can cause burning due to sugar content
• Consider brushing on sauce in thin layers, allowing each to set slightly

What temperature should the griddle be?

For perfect chicken thighs, aim for:

• Medium to medium-high heat
• Approximately 375°F to 400°F
• Not too hot (burns the outside) or too cool (chicken won’t sear properly)

Tips for Griddle Success

After cooking countless chicken thighs on my Blackstone, I’ve learned some tricks:

• Don’t crowd the griddle – Leave space between thighs for even cooking
• Be patient with the first side – Don’t flip too early; you want that nice sear
• Use the right tools – Long-handled tongs and a good spatula are essential
• Create temperature zones – Keep one area slightly cooler for thicker pieces that need more time
• Keep the lid handy – If you have one, it can help with thicker thighs

Delicious Serving Suggestions

What goes well with griddle-cooked chicken thighs? So many things!

Classic sides:

• Coleslaw
• Grilled vegetables
• Baked beans
• Rice or potatoes

Garnishes:

• Fresh herbs (parsley, cilantro)
• Lemon wedges for squeezing
• Sliced green onions

I personally love serving my chicken thighs with some grilled corn on the cob and a simple side salad – all of which can be prepared right on the Blackstone!

Cleanup and Maintenance

Once dinner’s done, don’t forget to:

1. Let the griddle cool down slightly
2. Scrape off food debris with your spatula
3. Pour a small amount of water to help loosen stuck-on bits
4. Wipe down with paper towels
5. Apply a light coating of oil to maintain seasoning

Taking good care of your Blackstone ensures it’ll be ready for your next chicken thigh adventure!

Final Thoughts

Cooking chicken thighs on a Blackstone griddle isn’t rocket science, but getting the timing and technique just right makes all the difference between “meh” chicken and “OMG that’s amazing” chicken.

The beauty of the Blackstone is its consistent heat and large cooking surface, which makes it perfect for feeding a family or entertaining friends. Once you master the 20-30 minute cooking process, you’ll be the neighborhood’s chicken thigh expert!

Remember to always use that meat thermometer to check for doneness, let your meat rest before serving, and don’t be afraid to experiment with different seasonings and flavors.

What’s your favorite way to season chicken thighs? Drop me a comment below – I’m always looking for new flavor combinations to try on my Blackstone!

Happy griddling!

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Pro tip: If you’re cooking for a crowd, you can keep your first batch of chicken thighs warm in the oven at 200°F while you cook the rest. Just don’t leave them in there too long or they might dry out!