There's something absolutely magical about the sizzle of chicken hitting a hot Blackstone griddle. The way the marinade caramelizes, creating those perfect grill marks while locking in all the juicy flavors – it's a cooking experience that brings me joy every single time.
I discovered this How To Cook Chicken On Blackstone Grill method last summer, and I'm not saying this is addictive, but I've made it three times this week. The combination of mayonnaise and avocado oil creates an incredibly moist chicken breast that simply can't be achieved with other cooking methods.
This recipe transforms ordinary chicken breasts into a restaurant-quality meal with minimal effort. The Blackstone's even heating ensures perfect cooking from edge to edge, while the special marinade infuses the meat with flavors that will have your family requesting this dish again and again.
What you'll love about this recipe
- Juicy Results Every Time - The mayo-based marinade is the secret weapon that guarantees your chicken stays moist and tender, never dry.
- Versatile Flavor Profile - The blend of Dijon, soy sauce, and herbs complements virtually any side dish from salads to roasted vegetables.
- Weeknight Friendly - While marinating is recommended, even a quick 30-minute soak will deliver delicious results when you're short on time.
Recipe Ingredients
The beauty of this Chicken On Blackstone recipe lies in its simple yet powerful ingredient list. Here's what you'll need:
- Boneless, skinless chicken breasts - the star of our show
- Mayonnaise - our secret moisture-locking ingredient
- Avocado oil - for high-heat cooking perfection
- Dijon mustard - adding tanginess and depth
- Soy sauce - bringing umami goodness
- Dried thyme - for herbal notes
- Sea salt, black pepper, and cayenne - our flavor-building spices
Our Recommended Equipment
How To Cook Chicken On Blackstone Grill
For the complete printable recipe with exact measurements and detailed instructions, scroll to the recipe card below. Here's a quick overview of how to make this delicious Chicken On Blackstone:
- Mix marinade ingredients in a bowl until smooth and well combined
- Coat chicken breasts thoroughly in the marinade
- Refrigerate for at least 4 hours (overnight is best)
- Preheat your Blackstone griddle to 350°F
- Oil the cooking surface lightly with avocado oil
- Place marinated chicken on the griddle
- Cook for 7 minutes on the first side without moving
- Flip and cook another 7-10 minutes until internal temperature reaches 160°F
- Remove from heat and rest under foil for 5-10 minutes
- Slice against the grain and serve hot
Pro tips
If you're feeling sad, just eat this. Trust me, it'll help. But to make it even better, here are my professional tips for achieving the absolute best Chicken On Blackstone:
- Always bring your chicken to room temperature for about 20 minutes before cooking for the most even results
- Use a good instant-read thermometer to check for doneness—chicken is perfectly cooked at 165°F, but I pull it at 160°F as it will continue cooking during rest time
- Create crosshatch grill marks by rotating the chicken 45 degrees halfway through cooking each side
- Keep a "clean zone" on your Blackstone—an area with no food where you can move chicken if flare-ups occur
- For extra flavor, add a tablespoon of honey to the marinade for a subtle sweetness that caramelizes beautifully
Storage and Reheating
- Refrigerator Storage: Store cooled leftover chicken in an airtight container for up to 4 days.
- Freezer Option: Freeze cooked chicken in freezer-safe bags with all air removed for up to 3 months.
- Reheating: For best results, reheat gently in a covered skillet with a tablespoon of water to create steam, or check out my best ways to reheat chicken guide to maintain moisture.
Additions & Substitutions
Additions:
- Add 1-2 tablespoons of honey or maple syrup to the marinade for a touch of sweetness
- Mix in 1 teaspoon of smoked paprika for a subtle smoky flavor
- Include 2-3 minced garlic cloves for an aromatic punch
Substitutions:
- Replace avocado oil with grapeseed oil if needed (it also has a high smoke point)
- Substitute coconut aminos for soy sauce to make this recipe gluten-free and soy-free
- Swap dried thyme with rosemary, oregano, or Italian seasoning blend for a different flavor profile
- Use Greek yogurt instead of mayonnaise for a tangier, lower-fat option (though the texture will be slightly different)
FAQs about this Chicken On Blackstone Grill
The mayonnaise-based marinade is key for moisture retention. Don't skip this ingredient, and be careful not to overcook. Use a meat thermometer to pull the chicken at 160°F, then let it rest covered to reach 165°F.
Air-chilled, organic chicken breasts typically yield the best results as they have better texture and flavor. If your chicken breasts are very thick, butterfly them or pound them to even thickness for more consistent cooking.
Absolutely! This marinade works wonderfully with pork chops, steak, or even firm fish like swordfish. Just adjust cooking times according to the type and thickness of meat you're using.
What Can I Serve with this chicken?
This How To Cook Chicken On Blackstone Grill recipe pairs beautifully with so many sides! I love serving it with a crisp Caesar salad, roasted garlic potatoes, or grilled asparagus. You can also slice it and use it in wraps, on top of grain bowls, or as the protein in a hearty pasta salad.
If you try this recipe, I'd be thrilled if you'd leave a comment and star rating below! Your feedback helps me create better recipes and helps other readers find dishes they'll love. Don't forget to tag me on Instagram if you make this chicken—seeing your creations makes my day!
Recipe:
Chicken on Blackstone Grill
Equipment
- Blackstone Griddle
Ingredients
Marinade
- ¼ cup mayonnaise
- ¼ cup avocado oil plus extra for griddle
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce or gluten-free tamari
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 2 pounds boneless, skinless chicken breasts
Instructions
- Mix together the mayonnaise, avocado oil, Dijon mustard, soy sauce, thyme, salt, pepper, and cayenne pepper.
- Place chicken in a shallow dish or bag. Pour marinade over it, coat well, and refrigerate at least 4 hours or overnight.
- Preheat the Blackstone griddle to low to medium heat (about 350°F).
- Drizzle or spray avocado oil on the griddle.
- Remove chicken from marinade and discard marinade. Cook chicken on the griddle for 7 minutes.
- Flip and cook another 7–10 minutes until internal temp is 160°F.
- Let the chicken rest for 5–10 minutes before slicing.
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