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Blackstone Garlic Parmesan Chicken Ultimate

This Blackstone Garlic Parmesan Chicken recipe delivers a restaurant-quality sear and juicy, flavorful chicken infused with garlic and parmesan. The secret lies in mastering the Maillard reaction, using a flavorful marinade, and precise temperature control on the Blackstone griddle for a perfectly balanced dish.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch thick cutlets
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese, finely grated
  • 2 tablespoons unsalted butter
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped for garnish

Equipment

  • Blackstone griddle
  • spatula
  • mixing bowl
  • whisk
  • paper towels
  • Meat Thermometer
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. Prepare the Chicken: Pat the chicken cutlets dry with paper towels.
  2. Marinate: In a bowl, whisk together olive oil, minced garlic, Italian seasoning, garlic powder, salt, and pepper. Add the chicken cutlets and toss to coat evenly. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  3. Preheat the Blackstone: Preheat your Blackstone griddle to medium-high heat. Aim for a surface temperature of around 375-400°F (190-205°C).
  4. Cook the Chicken: Place the marinated chicken cutlets on the preheated griddle, ensuring they are not overcrowded. Cook for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to be sure.
  5. Garlic Parmesan Finish: In the last minute of cooking, add the butter to the griddle near the chicken. Once melted, quickly brush the butter over the chicken cutlets. Sprinkle the grated Parmesan cheese evenly over each cutlet. Let the cheese melt and slightly brown.
  6. Rest and Serve: Remove the chicken from the griddle and let it rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

Patting the chicken dry is crucial for a good sear. Marinating infuses flavor and helps prevent garlic from burning. Use finely grated Parmesan for a crispy crust. Serve over pasta with Alfredo sauce, with roasted vegetables, or in sandwiches/wraps. Store leftovers in an airtight container in the refrigerator for up to 3 days.