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Juicy Blackstone Chicken Thighs Recipe

Juicy Blackstone chicken thighs with bold smoky seasoning and garlic butter. Cooked on a flat-top griddle until deeply golden, then finished with lemon juice and fresh parsley for a caramelized, juicy bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the 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
  • 0.5 tsp cayenne pepper optional
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Garlic Butter
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tsp chopped fresh parsley
  • 1 tsp lemon juice
Garnish
  • chopped parsley
  • lemon wedges

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Season and cook the chicken
  1. Preheat the Blackstone griddle to medium-high heat until hot and ready to sear.
  2. Pat the chicken thighs dry with paper towels so the seasoning sticks and the surface browns.
  3. In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, Italian seasoning, cayenne, kosher salt, and black pepper.
  4. Coat the chicken thighs evenly with the seasoning mixture.
  5. Place the chicken thighs on the hot griddle in a single layer.
  6. Cook for 5–6 minutes per side until deeply golden, adding more griddle space if needed.
  7. Reduce the heat slightly if needed to prevent burning while the chicken continues to cook through.
  8. Melt the butter on the griddle, then stir in the minced garlic.
  9. Brush the garlic butter over the chicken during the final 2 minutes of cooking for extra flavor and gloss.
  10. Cook until the internal temperature reaches 165°F (74°C) at the thickest part.
Finish and serve
  1. Finish the chicken with lemon juice and chopped fresh parsley.
  2. Serve immediately with grilled vegetables, rice, or potatoes.

Notes

For the juiciest results, don’t move the thighs for the first 5 minutes per side so they caramelize well. Refrigerate leftovers in a covered container for up to 3 days; reheat gently in a skillet or on the griddle until warmed through. Freezing is not recommended due to texture changes in cooked thighs. For a lower-sodium option, use reduced-sodium kosher salt and keep the rest of the seasonings the same.