Blackstone Garlic Parmesan Chicken
Fast, crispy, garlicky, and ridiculously satisfying. This Blackstone garlic parmesan chicken brings steakhouse energy to weeknight chicken — seared golden, drenched in garlic butter, and finished with a melty Parmesan crown.
Equipment
- ▢ Blackstone griddle or flat-top grill
- ▢ Tongs
- ▢ Spatula
- ▢ Instant-read thermometer
- ▢ Foil or dome lid
Ingredients
- ▢ 1.5 lbs boneless skinless chicken breasts (or thighs if you’re after max flavor)
- ▢ 1 ½ tbsp olive oil plus more for brushing
- ▢ 3 cloves garlic minced
- ▢ 1 tsp dried Italian herbs or mix oregano + basil
- ▢ ½ tsp salt
- ▢ ¼ tsp black pepper
- ▢ ½ cup freshly grated Parmesan cheese
- ▢ optional: squeeze of lemon or zest for brightness
- ▢ optional: chopped parsley or microgreens to finish
Instructions
- Preheat your Blackstone to medium-high heat, about 400°F. Add a thin layer of olive oil.
- Pat chicken dry like it owes you money. Season both sides with salt, pepper, and herbs.
- Lay it down and don’t move it for 5–6 minutes. That’s where flavor lives.
- Flip once, add a little more oil, and cook another 5–7 minutes until the internal temp hits 165°F.
- Slide the chicken to the cooler side. Toss garlic in the hot oil and cook 30 seconds — golden, not burnt. Spoon that garlicky oil over the chicken like it’s liquid gold.
- Sprinkle Parmesan over the top. Cover with a lid or foil dome for 2 minutes until it turns into a melty, salty halo.
- Rest for a couple minutes. Hit it with lemon, sprinkle parsley, and serve it like you’re proud of it.
Notes
- Butter fan? Drop a pat right before the cheese — it’s legal magic.
- Leftovers reheat best in a skillet, not the microwave.
- No Blackstone? Cast-iron pan gets you 95% there.
- Low-carb, high-protein, zero nonsense.
Tried this recipe?Let us know how it was!