Blackstone Balsamic & Dijon Chicken Thighs

These chicken thighs are marinated in a tangy mixture of olive oil, balsamic vinegar, dijon mustard, and spices before they’re cooked to perfection on the Blackstone. Also perfect for classic grilling (although I do love how a flattop helps to create a flavorful sauce at the end).

Balsamic & Dijon Chicken Thigh Ingredients

Chicken thighs: I used boneless skinless thighs for this, but you can feel free to use bone-in if you prefer

Olive oil: About ½ cup of light olive oil

Balsamic vinegar: NOT balsamic glaze

Dijon mustard: I’ve done this with both classic Dijon mustard and whole grain. Both would beautifully, so just use whatever you have on hand

Fresh garlic: I crush mine through a garlic mincer for this

Spices: Kosher salt, Italian seasoning, paprika, onion powder, black pepper, red pepper flakes

Fresh parsley: For both the marinade and the garnish

How to Make Blackstone Balsamic & Dijon Chicken Thighs

Step 1: Marinade the chicken

Mix everything together for the marinade and then pour it over your trimmed chicken thighs. Make sure they’re fully covered in the marinade, and then cover with plastic wrap and let sit in the fridge for a few hours, or up until overnight.

Make sure to remove the chicken from the fridge about 15-30 minutes before cooking so that they can come to room temperature.

Step 2: Cook the chicken

Get your flat top up to medium-high heat. Once there, add the chicken with a bit of space between each. Let cook for about 3-4 minutes per side. We’re looking to get a beautiful deep color on each side.

Towards the end of cooking, add the remainder of the marinade (just the bit that was leftover in the bowl) and pour it over the chicken. Let that cook and burn off for a couple of minutes. Flip the chicken a couple of times to get the sauciness all over it, and then remove to a plate.

Sprinkle on a bit of freshly chopped parsley and enjoy!

Blackstone Balsamic & Dijon Chicken Thighs

These chicken thighs are marinated in a tangy mixture of olive oil, balsamic vinegar, dijon mustard, and spices before they're cooked to perfection on the Blackstone.

Course Main Course

Keyword blackstone chicken, blackstone recipe, chicken thighs, flattop chicken, griddle chicken, grilled chicken

Prep Time 15

Cook Time 15

Servings 4 people

Ingredients

2 lbs boneless, skinless chicken thighs
½ cup olive oil plus a little more for cooking
¼ cup balsamic vinegar
3 garlic cloves, minced/grated
2-3 tbs freshly chopped parsley plus more for garnish
2.5 teaspoon kosher salt
2 teaspoon dijon mustard
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon onion powder
¼ tsp black pepper
pinch red pepper flakes

Instructions

Mix together the olive oil, balsamic vinegar, Dijon mustard, garlic, paprika, Italian seasoning, salt, pepper, red pepper flakes, and parsley.
With the chicken in a clean bowl, pour over the marinade and mix everything together. Let it sit in the fridge for a couple hours (or just a few minutes on the counter works in a pinch). Make sure to let it come to room temperature before cooking.
Let your Blackstone heat up. Once it's at medium-high, add a bit of oil to the surface. Cook the chicken for about 3-4 minutes per side (save that leftover marinade!), making sure they get a beautiful browning on them.
Once they're almost done, pour the leftover marinade over the chicken and let that cook and burn off a bit. Flip the chicken over into the sauce, then remove to a plate. Garnish with some more parsley and enjoy!