Prepare a flavorful meal with this easy Blackstone Garlic Parmesan Chicken. This recipe combines a zesty spice rub with a rich butter-based sauce for a restaurant-quality dinner. It is a quick option for outdoor cooking during the warmer months.

List of ingredients

2 teaspoons of paprika – adds color and warmth.
1 teaspoon of garlic powder – provides a base savory note.
1 teaspoon of onion powder – adds a subtle sweetness.
1/2 teaspoon of salt – enhances all flavors.
1/2 teaspoon of pepper – adds a mild kick.
1 stick of salted butter – creates a rich sauce base.
10 cloves of minced garlic – provides intense fresh garlic flavor.
1/2 cup of grated Parmesan Cheese – adds a salty, nutty finish.
1 tablespoon of hot sauce – adds a touch of acidity and heat.
2 teaspoons of red pepper flakes – increases the spice level.
1/3 cup of fresh parsley, minced – adds brightness and color.
2 pounds of chicken tenderloins – ensures quick and even cooking.
2 tablespoons of olive oil – used for the marinade and searing.

step-by-step instructions

Prepare the seasoning: Combine the paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Mix these spices thoroughly with the olive oil to create a paste.
Marinate the chicken: Place the chicken tenderloins in a zip lock bag. Pour the spice mixture over the chicken and seal the bag, ensuring the meat is fully coated.
Create the Garlic Parmesan sauce: While the chicken marinates, melt the butter in a saucepan over medium heat. Stir in the minced garlic, Parmesan cheese, hot sauce, red pepper flakes, and minced parsley, then remove from heat immediately.
Divide the sauce: Carefully take 1/3 of the prepared sauce and set it aside in a separate container. Reserve the remaining sauce to use for basting during the grilling process.
Heat the griddle: Turn your Blackstone Griddle to medium-high heat. Ensure the surface is hot and lightly oiled to prevent the chicken from sticking.
First sear: Place the marinated chicken on the hot grill. Allow the meat to cook undisturbed on one side for approximately 5 minutes to develop a crust.
First flip and baste: Flip the chicken pieces over. Use a brush to baste the cooked side with the reserved Garlic Parmesan sauce. Let them cook for another 5 minutes.
Final cooking and basting: Flip the chicken again and baste the other side. Continue this flipping and basting process until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
Plate and serve: Remove the cooked chicken from the grill and arrange it on a serving platter. Top each piece with the reserved 1/3 of the Parmesan sauce and serve immediately.

Optimizing Your Griddle Performance

Maintaining Consistent Heat Zones

Ensure your griddle is fully preheated to medium-high before adding the meat. If you notice certain areas are too hot, move the chicken to the outer edges of the cooking surface. This prevents the butter in the sauce from burning too quickly.

Preventing Meat Adhesion

While the marinade contains olive oil, applying a thin layer of oil to the griddle surface is helpful. Use a high-smoke point oil to ensure a clean sear. This creates a non-stick barrier that allows the chicken to flip easily.

Managing the Basting Process

Avoid overloading the chicken with sauce during the first few flips. Too much sauce can cause the meat to steam rather than sear. Apply a thin, even layer to build flavor layers without losing the golden-brown crust.

Ingredient Selection and Substitutions

Choosing the Best Chicken Cut

Chicken tenderloins are ideal because they cook quickly and remain tender. If you prefer chicken breasts, slice them into even strips or pound them to a uniform thickness. This ensures all pieces reach 165 degrees at the same time.

Selecting the Right Parmesan

Use high-quality grated Parmesan for the best melt and flavor. Avoid the pre-shredded versions that contain cellulose or anti-clumping agents. Freshly grated cheese integrates more smoothly into the melted butter sauce.

Adjusting the Heat Level

If you prefer a milder flavor, reduce the red pepper flakes to one teaspoon. To increase the spice, you can add more hot sauce or a pinch of cayenne pepper to the spice rub. This allows you to customize the dish for different palates.

Butter Alternatives for the Sauce

If you need a different fat source, use a plant-based salted butter substitute. Ensure the substitute has a similar melting point to dairy butter. This maintains the emulsification of the garlic and cheese.

Expert Cooking Tips

Optimal Marination Duration

Letting the chicken sit in the spice mixture for at least one hour allows the flavors to penetrate the meat. For the best results, marinate the chicken in the refrigerator. Avoid marinating for more than 24 hours as the salt may change the meat texture.

Correct Garlic Preparation

Mince the garlic cloves fresh rather than using pre-minced jarred garlic. Fresh garlic provides a sharper, more authentic flavor that stands up to the heat of the griddle. Ensure the pieces are very small to prevent them from burning during the sauce creation.

Checking Internal Temperature

Always use a digital meat thermometer to verify the chicken is done. Pull the chicken off the grill exactly at 165 degrees Fahrenheit. Overcooking chicken tenderloins can lead to a dry, rubbery texture.

Serving and Pairing Suggestions

Vegetable Side Pairings

Pair this dish with grilled Brussels sprouts or roasted carrots. The charred flavor of grilled vegetables complements the richness of the Parmesan sauce. These can be cooked on the same griddle as the chicken to save time.

Starchy Accompaniments

Serve the chicken over a bed of garlic mashed potatoes or wild rice. These sides help soak up any extra Parmesan sauce from the platter. A simple quinoa salad with lemon and herbs also provides a fresh contrast.

Fresh Garnish Options

While the sauce contains parsley, adding a sprinkle of fresh chopped chives or scallions on top adds a professional touch. A squeeze of fresh lemon juice over the plated chicken cuts through the richness of the butter. This adds a bright, citrusy finish to the dish.

Storage and Reheating Guide

Safe Refrigeration Practices

Allow the chicken to cool slightly before placing it in an airtight container. Store the chicken and the extra sauce together in the refrigerator. This keeps the meat moist and ensures the flavor continues to meld.

Maximum Storage Life

Cooked Garlic Parmesan chicken stays fresh in the refrigerator for 3 to 4 days. Ensure the container is sealed tightly to prevent the chicken from absorbing other odors. If the sauce separates, simply stir it before reheating.

Best Reheating Methods

To maintain the texture, reheat the chicken in an oven at 300 degrees Fahrenheit until warmed through. If using a microwave, add a tablespoon of water or a small pat of butter to the dish. This prevents the chicken from drying out during the heating process.

Freezing the Finished Dish

You can freeze the cooked chicken and sauce for up to two months. Wrap the portions individually in foil and place them in a freezer-safe bag. Thaw completely in the refrigerator before reheating in the oven.

Troubleshooting Common Issues

Handling Burnt Garlic in Sauce

If the garlic in your saucepan turns dark brown, it may taste bitter. Remove the sauce from the heat immediately upon adding the garlic and cheese. The residual heat of the melted butter is usually enough to cook the garlic.

Fixing Sauce Separation

Butter-based sauces can sometimes separate if they sit too long. Whisk the sauce vigorously or gently warm it on low heat before basting. Adding a small amount of warm water can help re-emulsify the sauce.

Managing Undercooked Centers

If the exterior is charred but the center is raw, lower your griddle heat. Medium-high is great for searing, but too high a heat will burn the outside too quickly. Slowing the process slightly allows the heat to reach the core of the tenderloins.

Frequently Asked Questions

Can I use frozen chicken for this recipe?

Yes, but you must thaw the chicken completely before marinating. Marinating frozen meat is ineffective because the spices cannot penetrate the surface. Thaw the tenderloins in the refrigerator overnight for safety.

Can this recipe be made on a stovetop?

You can use a large cast-iron skillet or a griddle pan on the stove. Follow the same searing and basting steps. Be mindful that stovetop pans may have more intense hot spots than a large Blackstone.

What if I don’t have chicken tenderloins?

You can use boneless skinless chicken breasts sliced into strips. Ensure the strips are of equal thickness for even cooking. Thighs also work well, although they may require a few extra minutes of cook time.

How do I make the sauce creamier?

You can stir in a tablespoon of heavy cream or cream cheese when melting the butter. This adds a velvety texture to the Parmesan sauce. Keep the heat low to avoid curdling the dairy.

Is the hot sauce necessary for the flavor?

The hot sauce provides a necessary acidic balance to the heavy butter and cheese. If you prefer no heat, replace it with a teaspoon of lemon juice or apple cider vinegar. This maintains the tang without the spice.

Blackstone Garlic Parmesan Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: rachelthompson
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Diet: General

Print Recipe

Description

Delicious chicken basted with a Garlic Parmesan sauce and easily prepared on the Blackstone Griddle. This dinner is ready in less than 20 minutes and so simple and easy to prepare.

Ingredients

Scale

2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 stick salted butter
10 cloves minced garlic
1/2 cup grated Parmesan Cheese
1 tablespoon hot sauce
2 teaspoons red pepper flakes
1/3 cup fresh parsley, minced
2 pounds chicken tenderloins
2 tablespoons olive oil

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Combine the spices for the seasoning and mix in a small bowl with the olive oil.
Step 2: Place the chicken in a zip lock bag and pour the spice mixture over the chicken.
Step 3: While the chicken is marinating, make the Garlic Butter Parmesan Sauce.
Step 4: In a saucepan, melt the butter. Add the other ingredients and remove from the heat.
Step 5: Take 1/3 of the sauce and set it aside. Reserve the rest of the sauce to pour over the chicken once it has cooked through.
Step 6: Heat the Blackstone Griddle over medium-high heat. Place the chicken on the grill and allow it to cook on one side for 5 minutes.
Step 7: Flip the chicken and then baste. Allow the chicken to cook for another 5 minutes and flip again. Baste the other side of the chicken.
Step 8: Continue flipping and basting until the chicken is cooked through to 165 degrees.
Step 9: Remove the chicken from the grill and plate. Top the chicken with the reserved Parmesan sauce and serve.

Notes

This recipe is versatile; you can use skinless chicken breasts, legs, thighs, or wings instead of tenderloins.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Blackstone Griddle Recipes
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 359 kcal
Sugar: 0 g
Sodium: 430 mg
Fat: 21 g
Saturated Fat: 10 g
Unsaturated Fat: 9 g
Trans Fat: 1 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 132 mg