Blackstone Griddle Teriyaki Chicken Thighs

Teriyaki Chicken Thighs on the Blackstone Griddle are tender, juicy, and full of sweet and savory flavor. This easy grilled teriyaki chicken recipe uses just two main ingredients, cooks in under 20 minutes, and is a simple option for meal prep, weeknight dinners, or a quick high-protein meal.

Teriyaki Chicken on the Blackstone Griddle

Cooking chicken thighs on a Blackstone Griddle is one of the easiest ways to get flavorful, moist chicken with very little effort. The flat top gets hot quickly, helps the marinade caramelize, and cooks the chicken evenly when the thighs are arranged in a single layer.

This Blackstone teriyaki chicken is a great recipe when you want something simple but satisfying. It is made with boneless skinless chicken thighs and paleo teriyaki sauce, so there is no long ingredient list or complicated preparation. The chicken only needs a short marinade, then it goes straight onto the hot griddle.

Because chicken thighs stay naturally juicy, they are an excellent choice for grilling and meal prep. They hold up well in the refrigerator, reheat nicely, and can be served with a variety of sides. Pair them with low-carb vegetables, rice, grilled asparagus, zucchini, Brussels sprouts, or your favorite easy side dish.

This recipe is also a convenient option when you need dinner fast. Once the chicken has marinated, the cooking time is usually 6 to 8 minutes per side for boneless skinless chicken thighs. Always use the internal temperature as your guide and remove the chicken from the griddle when it reaches 165F.

Why You’ll Love These Chicken Thighs on the Blackstone

• Budget-friendly: Chicken thighs are often more affordable per pound than chicken breasts and have a rich, tender texture.
• High in protein: Each serving has 23 grams of protein and only 2 grams of carbohydrates.
• Simple ingredients: You only need chicken thighs and teriyaki sauce to make this flavorful Blackstone chicken recipe.
• Great for meal prep: Cook a batch, store the leftovers, and enjoy easy lunches or dinners throughout the week.
• Quick cooking: Boneless skinless chicken thighs cook quickly on a hot flat top griddle.

Ingredients

• Paleo teriyaki sauce
• Skinless boneless chicken thighs

The teriyaki sauce works as both the flavor base and the marinade. It coats the chicken thighs, adds savory sweetness, and helps create a delicious finish on the griddle. If your chicken thighs have extra visible fat, trim them before marinating so they cook more evenly.

Tips & Tricks

Make sure the Blackstone Griddle is properly preheated before adding the chicken. A hot griddle helps the chicken sear instead of steam. To test the surface, sprinkle a few drops of water on the griddle. If the water sizzles and evaporates quickly, the surface is ready.

Do not rely only on the timer. Chicken thighs can vary in size and thickness, so some pieces may finish before others. Use a meat thermometer and remove each thigh as soon as it reaches an internal temperature of 165F.

You can prepare the chicken ahead of time. Marinate it and store it in the refrigerator for up to 24 hours before cooking. If you freeze the chicken with the marinade, thaw it in the refrigerator the night before you plan to cook it.

Let the chicken rest for 5 minutes after cooking. This short rest helps the juices settle, making the chicken more tender when sliced or served.

How to Make Blackstone Chicken Thighs

1. Prepare the marinade. Use paleo teriyaki sauce as the marinade for the chicken thighs.
2. Trim the chicken. Remove any excess visible fat from the boneless skinless chicken thighs.
3. Marinate the chicken thighs. Place the chicken thighs and teriyaki sauce in a large bag or bowl. Coat the chicken evenly and let it marinate for 30 minutes at room temperature.
4. Preheat the Blackstone. Heat the griddle over medium-high heat until hot.
5. Cook the chicken. Add the marinated chicken thighs to the griddle in a single layer. Cook for 6 to 8 minutes per side, or until the internal temperature reaches 165F.
6. Rest and serve. Remove the chicken from the flat top grill and let it rest for 5 minutes before slicing or eating.

Stovetop Directions

If you do not have a Blackstone Griddle or flat top grill, you can still make these teriyaki chicken thighs on the stovetop. Follow the same trimming and marinating steps.

Heat a cast iron skillet or frying pan over medium-high heat. Add the chicken thighs and marinade to the skillet. Cook for 6 to 8 minutes on each side, or until the chicken reaches an internal temperature of 165F.

Boneless Skinless Chicken Thigh Substitutions

If you do not have boneless skinless chicken thighs, bone-in, skin-on chicken thighs can also be used. They take longer to cook, usually about 10 to 15 minutes per side. If the skin starts to brown too quickly, reduce the heat to medium and continue cooking until the internal temperature reaches 165F.

Boneless skinless chicken breasts can also be substituted. Because chicken breasts are often thicker than thighs, they may need more time on the griddle. Cook them until they reach 165F and avoid overcooking so they stay tender.

You can also use the same teriyaki flavor idea with chicken wings, adjusting the cooking time as needed based on size and doneness.

Teriyaki Sauce Substitution

If you do not want to use homemade paleo teriyaki sauce, a store-bought teriyaki sauce can be used. Keep in mind that many traditional teriyaki sauces are soy sauce based and may not be gluten-free, so check the label if you are avoiding gluten.

BBQ sauce can also be used instead of teriyaki sauce. For best results, baste the chicken with barbecue sauce while it cooks rather than marinating it heavily in BBQ sauce before cooking.

If you prefer a no-sauce version, season the chicken thighs with spices and simple flavor boosters. Garlic powder, onion powder, black pepper, garlic salt, Dijon mustard, lime juice, lemon juice, balsamic vinegar, and similar seasonings can all add flavor without using a prepared sauce.

What to Serve with Blackstone Griddle Chicken Thighs

For a low-carb meal, serve these Blackstone chicken thighs with griddled zucchini, Brussels sprouts with bacon, acorn squash, or asparagus. These sides pair well with the sweet and savory teriyaki flavor while keeping the meal balanced and simple.

If you want an all-Blackstone dinner, cook your vegetables on the griddle while the chicken rests. This keeps the meal easy and minimizes cleanup.

If you are not following a specific diet, serve the teriyaki chicken thighs over white rice or with baked beans. The chicken also works well sliced over salads, added to meal prep bowls, or served with leftover vegetables.

How to Store

Store leftover teriyaki chicken thighs in an airtight glass container in the refrigerator for up to 5 days. Let the chicken cool before covering and refrigerating.

How to Reheat

Place the chicken thighs on a microwave-safe plate and microwave on high for 1.5 to 2 minutes, or until heated through and the internal temperature reaches 165F.

FAQs

Healthy Blackstone Recipes

If you enjoy simple Blackstone recipes, this teriyaki chicken thigh recipe is a great one to keep in your regular rotation. It is quick, flavorful, and easy to pair with vegetables or other sides. Other healthy Blackstone-style meals can include salmon, shrimp, pork chops, chicken tenders, or ribeye cooked on the griddle.

• Salmon on the Blackstone Griddle
• Lemon Garlic Shrimp on the Blackstone Griddle
• Pork Chops on the Blackstone Griddle
• Teriyaki Blackstone Chicken Tenders
• Juicy Ribeye on the Blackstone Griddle

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