Chicken Thighs on the Blackstone Griddle
Ingredients
The marinade
-
1
cup
parsley, coarsely chopped
-
1
bunch
scallions, tops only
-
2
teaspoons
minced garlic
-
½
cup
avocado oil
-
¼
cup
red wine vinegar
-
1
teaspoon
salt
-
½
teaspoon
fresh ground black pepper
The chicken
-
1
pound
boneless skinless chicken thighs
Instructions
- Prepare the marinade by processing parsley, scallions, and garlic in a food processor until chopped.
- Add oil, vinegar, salt, and pepper to the processor and blend until combined.
- Reserve ¼ cup of the marinade in two separate containers.
- Marinate the chicken with the remaining sauce in a shallow dish or plastic bag for 2 to 4 hours.
- Preheat one side of the Blackstone griddle to medium-high heat and the other side to low.
- Cook the chicken on the warmer side for 5 minutes, then flip and brush with reserved sauce, cooking for another 4 minutes.
- Move the chicken to the cooler side of the griddle and cook for an additional 5 minutes until the internal temperature reaches 160°F.
- Let the chicken rest for 5 to 10 minutes before serving with the remaining sauce.
Nutrition Facts (estimated)
Servings
4
Calories
382
Total fat
30g
Total carbohydrates
2g
Total protein
25g
Sodium
723mg
Cholesterol
73mg
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