Cooking chicken on a flat top griddle is a great way to achieve delicious, juicy and flavorful results With the right techniques, tools and a little practice, you can master griddling chicken and enjoy easy, tasty meals anytime In this comprehensive guide, I’ll share my best tips for preparing and cooking chicken on a flat top to perfection.
Benefits of Using a Flat Top Griddle
Flat top griddles have become popular in home kitchens because of the many advantages they offer:
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Even heat distribution allows for uniform cooking without hot or cold spots Chicken cooks evenly and thoroughly,
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The flat surface retains juices and flavors instead of letting them drip away like a grill. Chicken stays incredibly moist and flavorful.
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You can cook a variety of cuts like boneless breasts, bone-in thighs, drumsticks or wings. It’s very versatile.
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The griddle allows you to cook sides at the same time, making meal prep efficient.
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Easy to clean and maintain with proper care.
With the right techniques, a flat top griddle yields delicious chicken that’s tender and packed with flavor every time.
Choosing the Right Chicken Cuts
The first step is choosing chicken cuts that are well-suited to griddling:
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Boneless chicken breasts are lean, cook quickly and are easy to portion. Pound them to an even thickness so they cook evenly.
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Bone-in chicken thighs have more fat and connective tissue so they stay juicy. The bones add flavor.
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Drumsticks are great for kids or those who enjoy nibbling meat off the bone.
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Wings get crispy and pair well with flavorful sauces.
I recommend using skin-on cuts to maximize flavor. Bone-in pieces are more forgiving than boneless breasts.
Prepping the Chicken
Proper prep ensures the chicken cooks correctly and tastes amazing:
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Trim excess fat/skin if desired. Leaving it on keeps the meat juicy.
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Pat the chicken dry thoroughly with paper towels. This helps it sear instead of steaming.
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Season generously with salt, pepper and spices like garlic powder, paprika, oregano, etc.
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Marinate the chicken for added flavor. Try olive oil, lemon juice, garlic, and herbs for a simple marinade.
Allow at least 30 minutes for marinating to let the chicken fully absorb the flavors.
Setting Up the Griddle
Preheating the griddle properly prevents sticking and cooks the chicken evenly:
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Preheat to 350-375°F for 10+ minutes until a drop of water sizzles and evaporates on contact.
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Lightly oil the hot surface with canola or vegetable oil using a brush or paper towel.
The oil prevents sticking. Don’t use olive oil which has a low smoke point.
Cooking Methods by Chicken Cut
Once your griddle is hot and oiled, you can start cooking using these techniques:
Boneless Chicken Breasts
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Sear each breast for 5-7 minutes until nicely browned.
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Flip and cook 5-7 minutes on the second side until 165°F internal temperature.
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Allow to rest for 5+ minutes before slicing to retain juices.
Bone-in Chicken Thighs
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Sear skin-side down for 8-10 minutes to crisp the skin.
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Flip and cook for another 10-15 minutes until completely cooked through.
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Let rest for 5 minutes before serving.
Chicken Wings
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Arrange wings in a single layer without overcrowding.
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Cook turning occasionally for 20-25 minutes until browned and crisp.
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Toss in sauce if desired after cooking.
Drumsticks
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Place drumsticks skin-side down and cook for 12-15 minutes, turning halfway.
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Flip and cook for another 10-12 minutes until fully cooked.
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Allow to rest for 5 minutes before serving.
Use an instant-read thermometer to ensure the chicken reaches safe internal temperatures. Letting the chicken rest keeps it incredibly moist.
Serving Suggestions
Chicken off the griddle tastes amazing on its own, but you can take it to the next level with flavorful sauces and side dishes:
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BBQ Sauce – Brush on toward the end of cooking or toss cooked wings in it.
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Buffalo Sauce – Perfect for turning wings into spicy Buffalo wings.
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Chimichurri – A zesty Argentinean sauce works well on grilled chicken.
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Creamy Avocado Sauce – Top chicken breasts for a delicious contrast.
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Grilled vegetables like zucchini, bell peppers, mushrooms, etc.
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Rice pilaf or pasta salad – Lightly seasoned grains complement griddled chicken.
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Ingredients4 chicken breasts 1 tbsp lemon juice 1 clove garlic, crushed 2 tbsp soy sauce 2 tbsp runny honey Freshly ground black pepper 1 tbsp olive oil A little vegetable oil
- Cover the chicken breasts with cling film or greaseproof paper and flatten slightly with a mallet or a rolling pin until about 1.5cm (1/2 in) thick.
- In a bowl, mix together all of the ingredients for the marinade, add the chicken and marinate for at least one hour. Remove the chicken and reserve the marinade.
- Heat the griddle until really hot (or you could use a frying pan), brush with a little oil and cook the chicken for 4 to 5 minutes on each side or until cooked through.
- Strain the marinade, pour it into a small saucepan, bring to the boil and then simmer for one minute (add a little water if necessary).
- Serve the chicken with the sauce.
- You could serve with a selection of griddled vegetables, such as courgettes, mangetout, sweetcorn and tomatoes.
HOW TO COOK CHICKEN ON A FLAT TOP GRILL (Griddle chicken tips for Blackstone and Camp Chef Owners)
FAQ
Can I cook chicken on a flat top griddle?
Yes. I would fillet them so all pieces are even thickness. It’ll cook faster, which is good when you’re cooking for a party. And you’ll get more surface browning.
How long does it take to cook raw chicken on a griddle?
Heat the griddle until really hot (or you could use a frying pan), brush with a little oil and cook the chicken for 4 to 5 minutes on each side or until cooked through.
What is the best oil to cook chicken on a Blackstone?
“The best oil to use on a Blackstone is one with a high smoke point, such as grapeseed, canola, and avocado,” he says. “I prefer using avocado oil because it helps prevent burning and sticking when cooking at high heat.”
How to keep chicken from sticking to the griddle?
A quick wipe-down with high smoking point oil will ensure that you don’t have any sticking and your chicken will have the perfect grill marks.Jul 14, 2023