Cooking chicken breast on a griddle can be tricky—no one wants dry, stringy meat. But with these four simple tips, you’ll get juicy, tender chicken breast every time. I have the recipe first then more detail on each step below.
Chicken Breast on a Blackstone Griddle
Ingredients
- 4 boneless skinless chicken breast
- ¼ Cup Italian dressing optional marinade 2 hours
- 2 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon avocado oil for cooking
Instructions
- Prepare the Chicken: Even out the thickness by butterflying, slicing into cutlets, or pounding it flat
- Season: Marinate in Italian dressing for at least 2 hours (or overnight). If skipping the marinade, season both sides with salt and pepper.
- Preheat the Griddle: Heat to 375°F to 400°F and check the temp with an infrared thermometer.
- Cook the Chicken: Add oil to the griddle and cook for 5-6 minutes per side, flipping once.
- Check Internal Temperature: Use a probe thermometer and remove the chicken at 155°F to 160°F.
- Rest: Let the chicken sit for 5 minutes off the heat to reach 165°F.
- Serve and Enjoy!
1. Even Out the Chicken Breast
One of the biggest reasons chicken breast turns out unevenly cooked is its inconsistent thickness. There are three ways to even it out:
- Butterflying: Place the chicken on a cutting board, then use a sharp knife to cut horizontally through the thickest part of the breast. Go all the way through so you end up with two thinner pieces.
- Cutlets: Inspired by America’s Test Kitchen, this method involves slicing the thick part of the chicken breast into two thinner cutlets, leaving the tail end as is. You’ll get three even pieces.
- Pounding: Skip cutting altogether and pound the chicken with a mallet or a heavy pan until it’s an even thickness.
At this point, you can marinate the chicken. An easy option is tossing it in Italian dressing for a couple of hours or overnight. If you prefer simple seasoning, sprinkle salt and pepper from a high distance for an even coat.
2. Get the Griddle Temperature Right
Cooking chicken at the right temperature is key. I recommend 375°F to 400°F. The best way to ensure this is with an infrared thermometer. I use a two-in-one thermometer from ThermoPro, which I think every griddle owner should have. You can get 10% by using my code Johnny10,
If you’re cooking other items, like frozen potatoes or onions, start them before the chicken. When ready, add a decent amount of oil to the griddle and cook the chicken for about 5 to 6 minutes per side.
3. Use a Probe Thermometer
Time alone isn’t a reliable way to cook chicken. Instead, use a probe thermometer to check the internal temperature. Chicken should be cooked to 165°F, but if you wait until it hits that temp on the griddle, it will likely overcook due to carryover heat.
4. Pull the Chicken Early
Since chicken continues cooking after being removed from heat, take it off at 155°F to 160°F and let it rest for five minutes. It will naturally rise to 165°F while staying juicy.
For extra flavor, you can rest your chicken on top of onions or peppers while it finishes cooking. Avoid leaving it on the griddle too long, as this is what leads to dry chicken.
Final Thoughts
To recap:
- Even out the thickness of your chicken.
- Keep the griddle between 375°F and 400°F.
- Cook based on internal temp, not time.
- Pull the chicken at 155°F to 160°F and let it rest to 165°F.
Follow these tips, and you’ll never have dry chicken breast again. For more information check out my video below, Happy griddling!
If you’re looking for more easy, beginner-friendly griddle recipes, check out my Griddle 101 eBook—it’s packed with simple meals to help you get the most out of your Blackstone!
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