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.
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!