Blackstone Garlic Parmesan Chicken is a quick griddle chicken recipe: tenderloins are seasoned, cooked on a hot Blackstone, and repeatedly basted with a buttery garlic-Parmesan sauce until they reach 165°F inside.
Introduction
This dish is all about fast-cooking chicken with big, savory flavor from a garlic-butter-Parmesan baste that builds up as you flip. It’s especially popular for warm-weather cooking since the recipe is designed for an outdoor Blackstone griddle.
Why make this recipe
- It’s simple: season, marinate, sear, then baste with a rich sauce.
- It cooks quickly (about 15 minutes cook time) and is designed for an easy weeknight-style meal.
“One of my favorite recipes. I’ve made them on the Blackstone 10+ times… A really fun addition is to cook on bamboo skewers.”
How to make Blackstone Garlic Parmesan Chicken
The process is: marinate the chicken in an oil-and-spice mix, make the garlic Parmesan butter sauce, then sear on the griddle and baste as it cooks. You’ll flip after about 5 minutes per side at first, basting the cooked side after flipping, and continue until the chicken hits 165°F internally.
Ingredients
- 2 lb chicken tenderloins
- 2 tbsp olive oil
Garlic Parmesan sauce:
- 1 stick salted butter
- 10 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tbsp hot sauce
- 2 tsp red pepper flakes
- 1/3 cup fresh parsley, minced
Spice mix:
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
Directions
- Mix the spice mix with olive oil, then coat the chicken in a zip-top bag and marinate for about 1 hour.
- Melt butter in a saucepan, stir in garlic, Parmesan, hot sauce, red pepper flakes, and parsley, then remove from heat.
- Set aside 1/3 of the sauce; reserve the rest for finishing.
- Heat the Blackstone to medium-high, cook chicken about 5 minutes on the first side, flip and baste, cook about 5 minutes on the other side, flip and baste again, and continue until 165°F internal temp.
- Plate and top with the reserved sauce.
How to serve it
Serve it hot with the extra sauce spooned over the top, as the recipe suggests. The post mentions pairing it with sides like roasted potatoes and Brussels sprouts.
How to store
Refrigerate leftovers promptly in a sealed container and reheat until steaming hot, ensuring the chicken stays safe to eat. Keep in mind the sauce is butter-and-cheese based, so gentle reheating helps it stay smooth.
Tips to make it
- Use grated Parmesan (not shredded), since the comments note shredded doesn’t work the same way for the baste/sauce texture.
- Save a portion of sauce for topping at the end, as directed, so the final flavor stays fresh and bold.
Variations
- Swap tenderloins for other cuts (breasts, legs, thighs, wings) since the recipe notes it’s adaptable.
- Cook indoors in a pan (one commenter did this successfully), if a griddle isn’t available.
FAQs
Can this be made with chicken thighs instead of tenderloins?
Yes—while the recipe uses tenderloins for faster cooking, it says other cuts (including thighs) can work.
When is the chicken done?
Remove it once the internal temperature reaches 165°F, per the instructions.
Do you baste before flipping or after?
After flipping, baste the cooked side, then repeat the flip-and-baste pattern until the chicken is done.
Print
Blackstone Garlic Parmesan Chicken
- Total Time: 75 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A quick and flavorful griddle chicken recipe with a rich garlic-Parmesan baste, perfect for outdoor cooking.
Ingredients
- 2 lb chicken tenderloins
- 2 tbsp olive oil
- 1 stick salted butter
- 10 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tbsp hot sauce
- 2 tsp red pepper flakes
- 1/3 cup fresh parsley, minced
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Mix the spice mix (paprika, garlic powder, onion powder, salt, and pepper) with olive oil, then coat the chicken in a zip-top bag and marinate for about 1 hour.
- Melt butter in a saucepan, stir in garlic, Parmesan, hot sauce, red pepper flakes, and parsley, then remove from heat.
- Set aside 1/3 of the sauce; reserve the rest for finishing.
- Heat the Blackstone to medium-high.
- Cook chicken about 5 minutes on the first side, flip and baste, then cook about 5 minutes on the other side.
- Flip and baste again, and continue until the internal temperature reaches 165°F.
- Plate the chicken and top with the reserved sauce.
Notes
Use grated Parmesan (not shredded) to achieve the right sauce texture. Reserve some sauce for topping to maintain fresh flavors.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Griddling
- Cuisine: American