Ever stood over your Blackstone griddle wondering if your chicken is done yet? You’re not alone! Getting that perfect juicy chicken on a flat top grill is kinda like an art form – but I’m gonna break it down into simple science for ya today.
As someone who’s ruined more than my fair share of chicken (too dry, undercooked, you name it!), I’ve finally mastered the timing for griddle chicken. Let me share what I’ve learned about cooking times for different cuts so you can serve up delicious, perfectly cooked chicken every single time.
The Perfect Cooking Time for Chicken on a Flat Top Grill
The short answer? Most chicken on a flat top griddle takes between 5-14 minutes total depending on the thickness of your chicken. But there’s more to it than just time!
Here’s a quick reference table for ya:
| Chicken Cut | Griddle Temperature | Cook Time (First Side) | Cook Time (Second Side) | Total Cook Time |
|---|---|---|---|---|
| Thin Cutlets/Strips | 350-375°F (Medium) | 2-3 minutes | 2-3 minutes | 4-6 minutes |
| Regular Chicken Breasts | 350°F (Medium) | 7 minutes | 7-10 minutes | 14-17 minutes |
| Chicken Thighs (Boneless) | 350°F (Medium) | 5-6 minutes | 5-6 minutes | 10-12 minutes |
Remember: Always cook chicken to an internal temperature of 160-165°F! I’ll take mine off at 160°F and let it rest – the temp will rise those last few degrees while resting.
Essential Tips for Perfect Flat Top Grilled Chicken
Before we dive deeper into timing, let’s cover some basics that’ll help you nail the perfect griddle chicken:
- Preheat properly – Always heat your griddle to the right temperature (about 350°F for most chicken)
- Even thickness matters – Pound thicker chicken breasts to even thickness for consistent cooking
- Oil the surface – Use avocado oil or another high smoke-point oil (not olive oil!)
- Let it rest – Rest your chicken for 5-10 minutes after cooking
- Use a meat thermometer – The most reliable way to check doneness
Detailed Cooking Times by Chicken Cut
Chicken Cutlets/Thin Breasts (My Go-To for Quick Meals!)
These thin pieces are my absolute favorite for weeknight dinners when I’m in a hurry!
- Thickness: About 1/4 to 1/2 inch thick
- Temperature: Medium heat (350-375°F)
- Cooking Time: 2-3 minutes per side (about 5-6 minutes total)
According to Meatloaf and Melodrama’s popular Blackstone Chicken recipe, “Cutlets cook fast, so turn the chicken over after 2-3 minutes… Cook chicken on the second side until the internal temperature reaches 165 degrees F.”
These thin cuts are perfect when you’re in a rush – they cook super fast and are nearly impossible to mess up!
Regular Chicken Breasts
For thicker, regular-sized chicken breasts, you’ll need a bit more patience:
- Thickness: About 1 inch thick
- Temperature: Medium heat (350°F)
- Cooking Time: 7 minutes first side, 7-10 minutes second side (14-17 minutes total)
Wendy Polisi’s much-loved Blackstone Chicken recipe confirms these timings, saying to “Cook the chicken for 7 minutes and then flip. Cook another 7 to 10 minutes, until an instant-read thermometer registers 160°F.”
Remember that the chicken will continue cooking a bit after you remove it from the heat, which is why taking it off at 160°F is perfect – it’ll reach the recommended 165°F while resting.
Bone-In Chicken Pieces
For bone-in pieces like thighs or drumsticks:
- Temperature: Medium-low heat (325-350°F)
- Cooking Time: About 8-10 minutes per side (16-20 minutes total)
With bone-in chicken, you’ve gotta be a little more careful to make sure it’s cooked through near the bone. I always use a meat thermometer with these cuts!
Common Mistakes to Avoid When Grilling Chicken
We’ve all been there – chicken that’s either dry as the desert or dangerously undercooked. Here are mistakes I’ve made so you don’t have to:
- Too high heat – Creates a burnt outside and raw inside
- Constant flipping – Flip just once for better results
- Skipping the rest period – Those 5 minutes of resting make a HUGE difference
- Cooking cold chicken – Let it sit out for 15-20 minutes before cooking
- Overcrowding the griddle – Give each piece some space!
How to Tell When Your Chicken is Done
There are three ways to check if your chicken is done:
- Use a meat thermometer (most reliable) – Should read 160-165°F
- Check the juices – Should run clear, not pink
- Visual check – Meat should be white throughout, not pink or translucent
The thermometer is your best bet! As one reviewer of Wendy Polisi’s recipe noted, “I never comment on recipe websites.. like ever! But… this chicken recipe is by far the best chicken breast recipe I have ever tried! When I tell you the chicken comes out so juicy and tender!”
Marinades and Seasonings That Work Great on a Flat Top Grill
While timing is crucial the flavor is what’ll make your chicken memorable! Here are some quick ideas
- Simple seasonings: Salt, pepper, and Italian seasoning (like in Meatloaf and Melodrama’s recipe)
- Mayo-based marinade: Mayo, Dijon mustard, soy sauce, and herbs (from Wendy Polisi’s recipe)
- Buttermilk bath: Great for tenderizing tougher cuts
- Teriyaki: Soy sauce, brown sugar, ginger, and garlic
What to Serve With Your Flat Top Grilled Chicken
Now that you’ve mastered the timing. what should you serve alongside your perfectly grilled chicken? Here’s what I love
- Griddle-cooked veggies (asparagus, potatoes, corn)
- Simple green salad
- Rice or pasta
- Blackstone potatoes (cook them right alongside your chicken!)
My Final Tips for Flat Top Grilled Chicken Success
After making countless chicken dishes on my griddle, here are my top takeaways:
- Be patient – Don’t rush the process
- Season well – Even simple salt and pepper makes a difference
- Keep it clean – A clean griddle surface prevents sticking
- Practice makes perfect – Don’t be discouraged if your first try isn’t perfect
- Invest in a good thermometer – Seriously, this will change your grilling game!
One reviewer of the Meatloaf and Melodrama recipe summed it up nicely: “So quick and so tasty! Love the herb selection. Going to make it this way from now on.”
Wrapping It Up
Cooking chicken on a flat top grill doesn’t have to be complicated. Just remember the basics:
- Thin cutlets: 2-3 minutes per side (4-6 minutes total)
- Regular chicken breasts: 7 minutes, flip, then 7-10 more minutes (14-17 minutes total)
- Always cook to 160-165°F internal temperature
- Let it rest for 5-10 minutes before serving
Master these timings, and you’ll be the griddle chicken champion of your household! Trust me, once you nail the timing, you’ll never want to cook chicken any other way.
What’s your favorite way to season chicken on the griddle? I’d love to hear your go-to recipes in the comments!
How to Cook Chicken on the Blackstone
First, season the chicken on both sides with salt, pepper and Italian seasoning. Then, heat the Blackstone to medium heat, (350-375) and coat the griddle surface with avocado oil. We like to add a little butter right before adding the chicken, but this is up to you. Next, place the chicken on the surface of the griddle.
Cutlets cook fast, so turn the chicken over after 2-3 minutes. If you are using large chicken breasts, flip chicken after 4-6 minutes. Cook chicken on the second side until the internal temperature reaches 165 degrees F, according to a meat thermometer or instant-read thermometer.
Remove the cooked chicken to a platter or foil pan, and cover with aluminum foil. Let the chicken rest for 5 minutes before serving. This will give you delicious, juicy chicken!
Chicken Breasts on Blackstone
We love having chicken for dinner, and I am always on the lookout for new ways to cook chicken. I have to say that cooking chicken on the Blackstone Griddle is one of the quickest and easiest ways to make it.
I actually prefer chicken cutlets as they cook very fast, and you don’t even have to marinate them. Just season, and cook until done. This takes about 6 minutes, tops! We make a bunch of cutlets at once and use leftover chicken for meal prep. Blackstone chicken works well over salads, in chicken quesadillas and in just about any recipe that calls for cooked chicken.
You only need a few simple ingredients from your grocery store for this easy recipe. Full amounts are in the printable recipe card below.
- Chicken breasts — Look for cutlets or thin chicken breasts if possible. You can slice boneless skinless chicken breasts in half and pound them lightly so they cook faster. Chicken thighs can also be used here.
- Seasonings — sea salt, black pepper, Italian seasoning. I sometimes use herbes de Provence in place of Italian.
- Avocado oil — or vegetable oil or any oil with a high smoke point. Olive oil is not recommended for the griddle. We also like to add a little butter for extra flavor, but this is optional.
HOW TO COOK CHICKEN ON A FLAT TOP GRILL (Griddle chicken tips for Blackstone and Camp Chef Owners)
FAQ
How long does it take to grill 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.
How long to grill a flat chicken?
Lay the chicken, skin side down, over the hot side of the grill and cook for 2-5 minutes until you see a char. Flip over so the bones are facing down, and place it on the low temperature side. Cook for 45 minutes with a lid on.
How long to cook raw chicken on Blackstone?
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.Feb 3, 2025
What is the perfect grill time for chicken?
The best way to grill chicken is to preheat the grill to medium-high heat, oil the grates to prevent sticking, and grill the chicken for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C). This ensures juicy and flavorful grilled chicken.