Blackstone Chicken Thighs
Quick, easy and delicious Chicken Thighs on the Blackstone Griddle. So tender, juicy and full of flavor from a homemade flavor.
Servings: 4
Calories: 590kcal
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup low sodium soy sauce
- ¼ cup Worcestershire sauce
- 2 Tablespoons lemon juice
- ½ cup brown sugar
- 1 teaspoon dried oregano
- 2 tablespoon Dijon mustard
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 3 garlic cloves minced
- 2 pounds boneless skinless chicken thighs
- 2 Tablespoons olive oil for cooking
Instructions
- Pound the chicken breast with a meat pounder to an even thickness.
- Combine all marinade ingredients in a large mixing bowl and whisk together.
- Place chicken in a large resealable bag and pour marinade over the top. Gently massage chicken breasts and be sure to close the bag securely.
- Refrigerate chicken and marinate for at least 30 minutes and up to 24 hours. I find 4 to 6 hours to be perfect.
- Preheat the Blackstone grill over medium heat.
- Spread a small amount of oil onto the Blackstone grill with a spatula.
- Place the chicken on the grill. Cook for 5-6 minutes per side with the lid closed until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the grill. Let the chicken sit for 5 minutes.
- Then it’s ready to serve and enjoy!
Notes
Allow the chicken thighs to cool completely and then transfer to an airtight container or plastic ziptop bag.
FRIDGE: Store the chicken in the fridge for 3-4 days.
FREEZER: You can also freeze your leftovers! Just store in a freezer safe container and use within 4 months.
Nutrition
Calories: 590kcal | Carbohydrates: 33g | Protein: 51g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 159mg | Sodium: 1935mg | Potassium: 791mg | Fiber: 1g | Sugar: 29g | Vitamin A: 149IU | Vitamin C: 11mg | Calcium: 93mg | Iron: 4mg