6 Easy Chicken Recipes for the Blackstone Griddle

These are 6 of my favorite chicken recipes on the blackstone griddle.

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Recipes:

Smothered Chicken: https://www.johnnybrunet.com/blacksto...
Chicken Gyros: https://www.johnnybrunet.com/the-easi...
Chicken Fried Rice : https://www.johnnybrunet.com/easy-chi...
Balsamic Chicken Veggie Stir Fry : https://www.johnnybrunet.com/easy-bla...

Chicken Tenders :

-1/2 cup corn starch
-1.5 tablespoons favorite chicken seasoning (or seasoned salt)
-2 teaspoons black pepper
-1 teaspoon garlic powder
-1 teaspoon smoked paprika
-2 pounds chicken tenders, tendons removed
-1/2 cup peanut oil (for shallow frying)

Instructions

1. Prep the chicken: Use a fork and paper towel to remove the tendons from the chicken tenders. This trick works surprisingly well once you try it.

2. In a large bag or bowl, combine corn starch, chicken seasoning, black pepper, garlic powder, and smoked paprika. Add the chicken tenders and shake or toss until evenly coated.

3. Set your griddle to medium-high heat (around 375–400°F) and let it come to temperature.

4. Add oil for shallow frying: Pour about 1/2 cup of peanut oil onto one section of the griddle. Tilt the surface slightly so the oil pools in one area for shallow frying.

5. Fry the tenders: Once the oil hits 375–400°F, place the breaded chicken tenders into the hot oil. Make sure each piece gets some oil contact. Cook for about 7–8 minutes on the first side, or until nicely golden brown.


Pineapple Teriyaki Chicken :

2 tablespoons vegetable oil
1.5 pounds skinless, boneless chicken breasts, cut into cubes
Salt and pepper (and optional all-purpose seasoning or garlic powder)
1 cup Panda Express Teriyaki Sauce
1 onion, chopped
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
8 oz can water chestnuts, drained
8 oz can pineapple chunks, drained (reserve juice if desired)
1/4 Cup of flour
1 (8 oz) package sliced fresh mushrooms (baby bellas recommended)
2 green onions, sliced
1 clove garlic, minced
2 cups jasmine rice, cooked fresh or microwave ready rice

Instructions

1. *Preheat your griddle* to medium-high heat (around 375–400°F).
2. *Add 1 tablespoon of vegetable oil* to the griddle and spread it around.
3. *Cook the chicken:* Place the cubed chicken breast on the griddle. Season with salt, pepper, and (optional) garlic powder or all-purpose seasoning. Let it cook without touching it for 3–4 minutes to get some color.
4. *Add vegetables:* Next to the chicken, add the chopped onion and all three sliced bell peppers. Season the veggies the same way (salt, pepper, optional garlic powder).
5. *Add the water chestnuts* to the griddle near the veggies and flip them once they start to brown slightly.
6. *Set up your foil pan* on the cooler side of the griddle to use as a warming zone and for easier cleanup.
7. *Warm the sauce:* Pour 1 cup of Panda Express Teriyaki Sauce into the foil pan. Add pineapple juice from can and whisk in flour. Let it bubble gently while everything cooks (15 min).
8. *Flip the chicken pieces* individually after 3–4 minutes. Cook until internal temp reaches 165°F. Transfer cooked chicken into the sauce in the foil pan.
9. *Add another 1 tablespoon of oil* to the griddle in the spot where the chicken was. Add minced garlic and sliced mushrooms. Let them cook for a minute.
10. *Add pineapple chunks* to the griddle with the mushrooms and veggies, stirring occasionally to soak up the chicken drippings.
11. **Cook everything for about 4 more minutes**, or until the vegetables and pineapple are at your desired doneness.
12. *Combine all ingredients* in the foil pan with the sauce and toss to coat. Move the foil pan off heat and let the flavors meld.
13. *Serve the stir fry* over jasmine rice and top with sliced green onions.

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