Crispy Blackstone Chicken Thighs

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When I first tried cooking chicken thighs on the Blackstone griddle, I was blown away by how juicy and flavorful they turned out. The sizzling surface gave the thighs a beautiful, crisp skin, while the inside stayed incredibly tender and moist. It quickly became one of my go-to recipes whenever I needed a quick but satisfying dinner.

Cooking outdoors on the Blackstone feels like a little adventure every time, and when you add perfectly seasoned chicken thighs to the mix, you get a meal that’s downright unforgettable. Whether it’s a weeknight or you’re hosting friends, this Crispy Blackstone Chicken Thighs recipe never disappoints.

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Why You’ll Love This Crispy Blackstone Chicken Thighs Recipe

The balance between crispy skin and juicy meat is pure perfection. It’s incredibly simple, using everyday ingredients you probably already have. Plus, it’s versatile—you can serve it with so many sides and sauces, making it perfect for different occasions. And let’s be honest: that golden sear you get from a Blackstone griddle is something truly special!

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What Kind of Chicken Thighs Should I Use?

When it comes to making Crispy Blackstone Chicken Thighs, I always recommend using bone-in, skin-on chicken thighs. The bone helps retain moisture during cooking, and the skin crisps up beautifully on the hot surface of the griddle. If you prefer boneless thighs, they’ll still turn out juicy, but you’ll miss out on that irresistible crispy skin. Fresh thighs are best, but if you’re using frozen ones, make sure they’re completely thawed before cooking to get the best sear.

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Options for Substitutions

If you’re missing a few ingredients or need to cater to dietary preferences, there’s plenty of flexibility with this recipe:

• Chicken Breasts: You can swap thighs for boneless, skinless chicken breasts if you prefer leaner meat. Just keep a close eye to avoid overcooking.
• Spices: No paprika or garlic powder? Substitute with a pre-made all-purpose seasoning blend or even Cajun seasoning for a spicier kick.
• Oil: I typically use avocado oil because it handles high heat well, but you can use vegetable oil, canola oil, or even a light olive oil.
• Herbs: Fresh herbs like thyme or rosemary add an extra layer of flavor if you want to elevate the dish.
• Marinade: Short on time? A simple dry rub works perfectly. But if you have time to marinate the thighs for a few hours in buttermilk or lemon juice with herbs, they become even more tender.

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Ingredients for Crispy Blackstone Chicken Thighs

• Chicken Thighs (bone-in, skin-on)
  The star of the dish—these provide the perfect combination of juicy meat and crispy skin.
• Avocado Oil
  Needed for its high smoke point; it keeps the thighs from sticking and helps them develop that gorgeous sear.
• Salt
  Essential for seasoning the chicken and drawing out moisture to enhance crispiness.
• Black Pepper
  Adds a sharp, slightly spicy kick that balances the richness of the thighs.
• Paprika
  Brings a warm, smoky flavor and deep color to the chicken skin.
• Garlic Powder
  Infuses a savory depth without overpowering the natural taste of the chicken.
• Onion Powder
  Adds a subtle sweetness that rounds out the seasoning blend.
• Dried Thyme
  Introduces a hint of earthiness and herbaceous flavor, perfect for pairing with crispy poultry.
• Optional: Red Pepper Flakes
  If you like a bit of heat, a sprinkle of these will give the thighs a gentle fiery punch.

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Step 1: Prep the Chicken

Pat the chicken thighs dry thoroughly with paper towels. Removing the moisture is key to getting that skin extra crispy. Once dry, place them in a bowl or on a plate.

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Step 2: Season Generously

Drizzle the thighs lightly with avocado oil. Then sprinkle salt, pepper, paprika, garlic powder, onion powder, and dried thyme evenly over both sides. If you’re feeling bold, add a pinch of red pepper flakes for a little heat.

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Step 3: Preheat the Blackstone

Fire up your Blackstone griddle to medium-high heat. Let it preheat for about 5–7 minutes. You want it hot enough that a drop of water sizzles instantly but not so hot that it smokes heavily.

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Step 4: Sear Skin-Side Down

Place the chicken thighs skin-side down onto the hot griddle. Press them slightly with a spatula to ensure good contact with the surface. Let them cook undisturbed for about 7–8 minutes to develop that beautiful crust.

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Step 5: Flip and Finish Cooking

After a deep golden-brown sear forms, flip the thighs. Lower the heat to medium and continue cooking for another 7–10 minutes until the internal temperature reaches 165°F (74°C).

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Step 6: Rest Before Serving

Remove the chicken from the griddle and let it rest for about 5 minutes. This helps the juices redistribute, keeping every bite tender and flavorful.

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How Long to Cook Crispy Blackstone Chicken Thighs

On the Blackstone, chicken thighs typically take 15 to 18 minutes total to cook perfectly. The skin side usually needs around 7–8 minutes to get crispy without burning, and after flipping, the thighs need another 7–10 minutes to cook through. Always check the internal temperature—it should reach 165°F (74°C) to ensure the chicken is safe and juicy. A quick-read meat thermometer is your best friend here.

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Tips for Perfect Crispy Blackstone Chicken Thighs

• Dry the Skin Well: Moisture is the enemy of crispiness. Pat those thighs dry before seasoning.
• Don’t Crowd the Griddle: Give the chicken space to breathe. Overcrowding can lead to steaming instead of searing.
• Preheat Properly: A fully heated griddle ensures you get that instant sizzle and proper browning.
• Use High Smoke Point Oil: Oils like avocado or canola oil can handle the griddle’s high heat without burning.
• Press Gently: When you first place the thighs down, press lightly with a spatula to ensure the skin contacts the hot surface evenly.
• Flip Only Once: Constant flipping can prevent a good crust from forming.
• Adjust Heat If Needed: If the skin browns too fast, lower the heat slightly to avoid burning.
• Let it Rest: A few minutes of resting allows the juices to settle, making every bite tender and flavorful.

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Watch Out for These Mistakes While Cooking

• Skipping the Drying Step: If you don’t dry the chicken skin properly, you’ll end up with soggy thighs instead of crispy perfection.
• Not Preheating the Blackstone Enough: Putting chicken on a lukewarm griddle means no sear and potential sticking issues.
• Using Too Little Oil: A thin layer of oil is essential to create that crisp exterior. Don’t skimp!
• Moving the Chicken Too Soon: Resist the urge to peek! Let the skin sear fully before flipping to avoid tearing.
• Overcrowding the Griddle: More chicken means less heat distribution. Cook in batches if needed.
• Cooking Over Too High Heat: Ultra-high heat can burn the skin before the meat cooks through.
• Underseasoning: Chicken thighs love bold flavors—don’t be shy with the seasoning.
• Skipping the Resting Time: Cutting too early will let those precious juices run out, leaving you with dry meat.

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What to Serve With Crispy Blackstone Chicken Thighs

1. Classic Coleslaw

Cool, creamy coleslaw offers a refreshing crunch that pairs perfectly with crispy chicken.

2. Grilled Corn on the Cob

Sweet and smoky corn adds a fun summer vibe to the plate.

3. Garlic Butter Green Beans

Simple yet packed with flavor—green beans sautéed in garlic butter make a great side.

4. Roasted Baby Potatoes

Crispy outside, fluffy inside—these tiny potatoes are a hearty complement.

5. Macaroni and Cheese

Creamy, cheesy goodness that’s hard to resist with crispy chicken.

6. Fresh Garden Salad

A bright, colorful salad balances the richness of the chicken beautifully.

7. Buttermilk Biscuits

Soft, flaky biscuits are fantastic for soaking up any delicious juices.

8. Spicy Pickles

The tangy, spicy bite of pickles cuts through the richness of the chicken in the best way.

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Storage Instructions

If you have leftovers (lucky you!), here’s how to keep them fresh:

• Refrigeration: Place the cooled chicken thighs in an airtight container. They’ll stay good in the fridge for up to 4 days.
• Freezing: For longer storage, wrap each thigh tightly in plastic wrap and then foil. Store them in a freezer-safe bag or container for up to 3 months.
• Reheating: For best results, reheat the thighs in an oven or air fryer at 375°F until warmed through. This helps maintain that glorious crispy skin. Avoid microwaving if possible—it can make the skin soggy.

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Estimated Nutrition

Here’s an approximate breakdown per chicken thigh (based on an average size thigh with skin):

• Calories: 280–320 kcal
• Protein: 20–22g
• Fat: 22–24g
• Saturated Fat: 5–6g
• Carbohydrates: 1–2g (mostly from seasoning)
• Fiber: 0g
• Sugar: 0g
• Cholesterol: 100–110mg
• Sodium: Depends on your seasoning, but typically 300–400mg

Note: These numbers can vary depending on the exact size of the thighs and the amount of oil used.

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Frequently Asked Questions

1. Can I use boneless chicken thighs instead of bone-in?

Yes, boneless thighs will cook a little faster and are easier to eat, but you’ll miss out on the extra juiciness and flavor that the bone provides.

2. How do I keep the chicken skin from sticking to the griddle?

Make sure your griddle is properly preheated and lightly oiled. Also, don’t move the chicken too early—let it form a crust first.

3. Can I marinate the chicken before cooking?

Absolutely! Marinating the chicken in buttermilk, lemon juice, or your favorite marinade for a few hours will add even more flavor and tenderness.

4. What if I don’t have avocado oil?

You can substitute with other high smoke-point oils like canola, grapeseed, or vegetable oil.

5. How can I tell if my chicken is fully cooked without a thermometer?

Cut into the thickest part; the juices should run clear, and the meat should no longer be pink. However, a thermometer is much more reliable!

6. Can I cook these chicken thighs indoors if I don’t have a Blackstone?

Yes, you can use a heavy-duty cast iron skillet or a flat-top grill pan on your stovetop for very similar results.

7. Why does my chicken skin sometimes turn rubbery instead of crispy?

Usually, it’s because the skin wasn’t dried well enough or the heat wasn’t high enough at the beginning of cooking.

8. How do I add even more flavor?

Try finishing the chicken with a quick brush of garlic butter, or sprinkle fresh herbs like parsley or thyme just before serving.

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Conclusion

Making Crispy Blackstone Chicken Thighs is one of those simple pleasures that always feels a little extra special. The smoky sizzle, the irresistible aroma, and that first crackly bite into the perfectly crisp skin—it’s pure comfort food bliss. With a few easy techniques and a bit of patience, you’ll have restaurant-quality chicken right at home. Whether you’re whipping this up for a casual dinner or a weekend cookout, it’s sure to impress everyone around the table. Give it a shot—you’ll love every delicious bite!

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