Griddle Chicken: Tender & Juicy Secret
Discover the simple yet effective technique for achieving incredibly tender and juicy chicken every time you cook on your griddle. This recipe focuses on a quick marinade that ensures maximum flavor and succulence, perfect for any meal.
Ingredients
- 1 lb boneless skinless chicken breast or thighs
- 1 tbsp olive oil
- 1 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp lemon juice (or white vinegar)
Instructions
- Pat chicken dry thoroughly with paper towels. This helps achieve a better sear.
- In a medium bowl, combine the olive oil, paprika, garlic powder, onion powder, salt, black pepper, and lemon juice. Mix well until all ingredients are incorporated.
- Add the chicken strips to the bowl and toss to coat evenly with the marinade. For best results, let the chicken marinate for at least 15 minutes at room temperature, or up to 1 hour in the refrigerator.
- Preheat your Blackstone griddle (or any flat-top griddle) to medium-high heat. Add a thin layer of cooking oil if necessary.
- Place the marinated chicken strips on the hot griddle in a single layer, ensuring not to overcrowd the surface. Cook for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the cooked chicken from the griddle and let it rest for a few minutes before serving. This allows the juices to redistribute, ensuring maximum tenderness.
Notes
For even more flavor and tenderness, you can marinate the chicken for at least 30 minutes, or up to 2 hours, in the refrigerator. A popular alternative is to use Italian dressing as a brine/marinade for a tangy kick and added moisture, as suggested by some griddle enthusiasts. Ensure your griddle is properly preheated for a good sear and even cooking. Do not overcrowd the griddle to maintain consistent heat.