Blackstone Honey Garlic Chicken

A white oval plate filled with glazed, diced Honey Garlic Chicken garnished with chopped green onions and sesame seeds, surrounded by bowls of rice and sesame seeds, a spoon, and a checkered cloth napkin—perfect for Blackstone Chicken recipes.

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Blackstone Honey Garlic Chicken

Blackstone Honey Garlic Chicken is a quick, budget-friendly griddle dinner made with juicy chicken and a sticky honey garlic sauce using simple pantry ingredients. It’s perfect for busy weeknights when you want big flavor, minimal cleanup, and a meal the whole family will love.

Prep Time10

Cook Time10

Let Rest:10

Total Time30

Course: Main Course

Cuisine: American

Keyword: Blackstone Honey Garlic Chicken

Servings:

Calories: 221kcal

Author: Carrie Barnard

Ingredients

6 boneless skinless chicken thighs diced into bite-size pieces
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon avocado oil or another high-smoke-point oil
⅓ cup honey
¼ cup soy sauce
3 cloves garlic minced (or 1 tablespoon pre-minced garlic)
1 teaspoon fresh grated ginger minced (or ¼ teaspoon ground ginger)
¼ teaspoon red pepper flakes optional
Sliced green onions for garnish (optional)

Instructions

Preheat a Blackstone griddle over medium-high heat. Once hot, lower the heat on one side of the griddle to low, keeping the other side at medium to medium-high.
In a small bowl, whisk together the honey, soy sauce, and red pepper flakes (if using). Set aside.
Spread the avocado oil in a thin, even layer over the medium-high heat side of the griddle.
Season the chicken pieces with salt and black pepper. Add them to the medium-high heat side of the griddle and cook for 3–4 minutes per side, until browned and cooked through (internal temperature should reach 165°F).
Push the cooked chicken to the low-heat side of the griddle.
Add the garlic and ginger to the low-heat side. Cook for 30–60 seconds, stirring constantly, until fragrant.
Toss the chicken with the garlic and ginger until evenly coated.
Pour the honey-soy sauce mixture over the chicken. Toss continuously for 2–3 minutes, until the sauce thickens slightly and coats the chicken evenly.
Remove the chicken from the griddle and let it rest for 10 minutes. Garnish with sliced green onions, if desired, and serve.

Notes

Any high-smoke-point oil can be used in place of avocado oil, such as canola, vegetable, or coconut oil.

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

An instant-read meat thermometer is recommended to ensure the chicken is cooked safely.

This recipe can also be made in a skillet over the stovetop if you don’t have a Blackstone griddle.

Nutrition