These Blackstone Chicken Thighs are juicy and bursting with flavor! Cooked on a griddle, they get a lovely crispy outside while staying tender inside. Perfectly seasoned, they’re a real treat!
Honestly, you’ll love how easy it is to whip these up. I like to serve them with rice or veggies, and my friends always ask for seconds. Who can resist that crispy goodness? 😋
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for this recipe as they stay juicy and flavorful. If you prefer, boneless thighs work too, but keep an eye on cooking time as they may cook faster.
Soy Sauce: This adds saltiness and depth to the dish. If you’re gluten-free, tamari or coconut aminos are great alternatives, each offering a similar flavor profile.
Honey: Honey adds sweetness to balance the salty soy sauce. Maple syrup can be a good substitute if you want a vegan option. Just know that it has a slightly different taste.
Garlic & Ginger: Fresh minced garlic packs a punch! If you cannot find fresh ginger, ground ginger can work in a pinch, but fresh is always better for that zing. If you don’t have either, a touch of garlic powder could stand in.
Vinegar: Rice vinegar adds a hint of acidity. Apple cider vinegar works as a substitute if rice vinegar isn’t available, bringing a different flavor but still enhancing the dish.
How Do I Get the Chicken Skin Extra Crispy?
Achieving that crispy skin is all about technique. Here’s how to get it just right:
- Make sure your griddle is hot! Preheating is crucial; aim for medium-high heat.
- Place the chicken thighs skin-side down first. This helps render the fat out of the skin, creating crispiness.
- Avoid overcrowding the griddle; give each piece some space to cook evenly.
- Let the chicken sear without moving it for the first few minutes. This helps to set the crispy layer. Only flip once it’s nice and brown.
Allowing the chicken to rest after cooking is also important, as it lets the juices redistribute, ensuring a tender bite. Enjoy your cooking!
How to Make Delicious Blackstone Chicken Thighs
Ingredients You’ll Need:
Chicken:
- 2 pounds bone-in, skin-on chicken thighs
For the Marinade:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated (optional)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon sesame oil (optional)
For Garnish:
- Green onions, chopped
- Sesame seeds
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus at least 30 minutes to marinate the chicken. Cooking on the Blackstone griddle will take about 15-16 minutes. So, plan for around 1 hour total time, including marinating!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a mixing bowl, combine the soy sauce, honey, vegetable oil, minced garlic, grated ginger (if you’re using it), vinegar, black pepper, paprika, and sesame oil. Stir everything together really well to make a tasty marinade.
2. Marinate the Chicken:
Take your chicken thighs and place them in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s all coated nicely. Seal the bag or cover the dish and pop it in the fridge for at least 30 minutes. If you have time, letting it marinate for up to 4 hours will give you even more flavor!
3. Heat Up the Griddle:
When you’re ready to cook, preheat your Blackstone griddle to medium-high heat. Lightly grease the surface with a bit of cooking oil to prevent sticking.
4. Cook the Chicken:
Take the chicken thighs out of the marinade, letting the excess marinade drip off. You can throw away the leftover marinade now. Place the chicken thighs skin-side down onto the hot griddle. Cook them for about 6-8 minutes until the skin turns crispy and has a nice brown color.
5. Flip and Finish Cooking:
Carefully flip the chicken thighs over and continue cooking for another 6-8 minutes. You want to make sure the internal temperature reaches 165°F (75°C) and that the juices run clear, which means they are fully cooked.
6. Rest and Garnish:
Once cooked, remove the chicken thighs from the griddle and let them rest for a few minutes. This helps keep them juicy! Sprinkle with chopped green onions and sesame seeds for a nice finishing touch before serving.
Enjoy your tasty Blackstone chicken thighs! Happy cooking!
Can I Use Bone-In, Skinless Chicken Thighs Instead?
Yes, you can use skinless thighs! However, keep in mind that they may not be as juicy or flavorful since the skin adds richness. Adjust cooking time slightly, as skinless thighs might cook a little faster. Always check for a minimum internal temperature of 165°F (75°C).
What Can I Substitute for Soy Sauce?
If you’re looking for a gluten-free option, tamari is a great substitute. Coconut aminos can also be a tasty alternative if you want a sweeter flavor profile. For a soy sauce alternative, mix equal parts of vegetable broth with a teaspoon of vinegar and a pinch of salt to replicate the salty taste.
How Should I Store Leftover Chicken Thighs?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze the cooked chicken thighs for up to 3 months. Just make sure to wrap them tightly to avoid freezer burn!
Can I Cook This Recipe on a Regular Grill?
Absolutely! You can cook these chicken thighs on a gas or charcoal grill. Just preheat the grill to medium-high heat and follow the same cooking instructions. Keep an eye on them to avoid flare-ups from the skin, and ensure they reach the proper internal temperature of 165°F (75°C).
