You know that grilled chicken that has the perfect amount of crisp skin and juicy inside that you just can’t seem to make at home? Well, I’m here to tell you that the secret might be a flat top grill, which is also called a griddle. Since I’ve cooked a lot of chicken on these hot surfaces, I want to share everything I know about how to cook chicken on a flat top grill.
Why Choose a Flat Top Grill for Chicken?
Before diving into the how-to let’s talk about why flat top grills are amazing for chicken
- Even heat distribution across the entire cooking surface
- Better control of cooking temperature compared to open flames
- That beautiful sear we all crave while keeping moisture inside
- Ability to cook multiple pieces at once without crowding
- Easy collection of those tasty juices for basting
My neighbor got one last summer, and now I can’t stop borrowing it! The results are just that good.
Essential Equipment
Here’s what you’ll need:
- Flat top grill/griddle
- Metal spatula (preferably with a long handle)
- Meat thermometer
- Oil (high smoke point like avocado or canola)
- Paper towels
- Tongs
- Small spray bottle with water (for flare-ups)
Preparing Your Chicken
Choosing the Right Cuts
The flat top works great with virtually any chicken cut, but some perform better than others:
| Cut | Cook Time | Best For |
|---|---|---|
| Boneless thighs | 5-7 mins per side | Quick weeknight meals |
| Bone-in thighs | 10-12 mins per side | Juicy, flavorful results |
| Breast fillets | 6-8 mins per side | Leaner option |
| Whole butterflied chicken | 15-20 mins total | Impressive presentation |
| Tenders | 3-4 mins per side | Kid-friendly option |
Marinade or Dry Rub?
You can go either way! If using a marinade, give it at least 2 hours (overnight is better). For a dry rub, 30 minutes is usually enough time.
Quick chicken marinade I love
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tbsp dried herbs (thyme, rosemary, oregano)
- Salt and pepper to taste
Simple dry rub option:
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne (adjust for heat preference)
- Salt and pepper to taste
Step-by-Step Cooking Process
1. Preheat Your Griddle Properly
This is SUPER important! A properly heated surface prevents sticking and ensures good searing.
- Turn on your flat top grill to medium-high heat
- Let it heat for 10-15 minutes until thoroughly hot
- Test by sprinkling a few drops of water – they should dance and sizzle
- Apply a thin layer of oil just before cooking
2. Preparing the Chicken
- Remove chicken from refrigerator 20-30 minutes before cooking
- Pat dry with paper towels (important for good searing!)
- Season again lightly with salt if not already in your marinade/rub
- If using boneless thighs, consider pounding to even thickness
3. The Cooking Process
Now for the main event! Let’s cook those chicken pieces to perfection:
- Place chicken on the oiled surface – you should hear an immediate sizzle
- Don’t crowd the surface! Leave space between pieces
- Resist the urge to move the chicken for the first 3-4 minutes
- Check for golden brown color before flipping
- Flip once and cook the second side
- For thicker pieces, you might need to reduce heat and cover temporarily
- Use your meat thermometer to check for doneness (165°F/74°C)
4. Resting Period
This step is non-negotiable! Let the chicken rest for 5-10 minutes after cooking. This allows juices to redistribute throughout the meat.
Specific Tips for Chicken Thighs on a Griddle
Chicken thighs are particularly delicious on a flat top grill. Here’s how to perfect them:
- Start with room temperature thighs
- Season generously – thighs can handle it!
- Place skin-side down first (if using skin-on)
- Press gently with spatula for the first minute to ensure good contact
- Cook for 6-7 minutes on first side until deeply golden
- Flip and cook another 5-7 minutes
- If using bone-in thighs, they might need additional time – lower heat and cook longer
- Thighs are done at 165°F but can safely go to 175°F for more tender texture
Common Problems & Solutions
| Problem | Solution |
|---|---|
| Chicken sticking to griddle | Make sure surface is hot enough before adding chicken |
| Burning exterior, raw interior | Lower heat after initial sear, consider covering briefly |
| Dry chicken | Don’t overcook! Use a thermometer and remove at 165°F |
| Uneven cooking | Pound chicken to even thickness before cooking |
| Flare-ups | Keep a spray bottle of water handy to control flames |
Beyond Basic Grilled Chicken – Getting Creative
Once you’ve mastered the basics, try these variations:
Asian-Inspired Griddle Chicken
- Marinate boneless thighs in:
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp grated ginger
- Cook as directed above
- Garnish with sliced green onions and sesame seeds
Chicken Quesadilla Flat Top Style
Speaking of quesadillas, you might be interested to know that some restaurants like Cook Out in North Myrtle Beach offer chicken quesadillas on their menu that get rave reviews. Taking inspiration from that:
- Cook seasoned chicken pieces on griddle until done
- Remove chicken, chop into smaller pieces
- Place a tortilla on the griddle
- Add cheese, cooked chicken, and any other fillings
- Top with second tortilla
- Flip carefully when golden brown
- Cut into wedges and serve
BBQ Griddle Chicken
- Season chicken with a dry rub
- Cook on griddle until almost done
- Brush with your favorite BBQ sauce during last 2-3 minutes
- Flip once to caramelize sauce on both sides
- Watch carefully to prevent burning (sugar in sauce can burn quickly)
Perfect Sides from the Same Griddle
You can cook your whole meal on a flat-top grill, which is great! While the chicken rests, you can use the surface for
- Grilled vegetables (zucchini, bell peppers, onions)
- Potato slices seasoned with herbs
- Corn tortillas to warm up
- Pineapple slices for a sweet complement
Real-World Success Story
My cousin came to visit last month and couldn’t believe how much our griddle-cooked chicken tasted like Cook Out’s spicy chicken. “This is SO much better than when I try to pan-fry it!” The key was to get the flat top really hot before adding the chicken and then waiting long enough to let it get a good sear before flipping it.
Safety Reminders
- Always cook chicken to 165°F internal temperature
- Keep raw chicken separate from other foods
- Clean your griddle thoroughly between uses
- Be careful of spattering grease – use long utensils
- Have a fire extinguisher nearby just in case
Final Thoughts
Cooking chicken on a flat top grill isn’t complicated, but it does require attention to detail. The right temperature, proper preparation, and patience are your best friends in this process.
If you know of any great griddle cooking tips or marinades, please share them with me! Also, if you’re ever in North Myrtle Beach, check out Cook Out; their chicken dishes might give you ideas for your next griddle project.
Happy cooking, everyone!
Quick Reference Card: Chicken on a Flat Top
| Cut | Temp | Time Per Side | Target Temp |
|---|---|---|---|
| Boneless breast | Med-high | 6-8 mins | 165°F |
| Boneless thigh | Med-high | 5-7 mins | 165-175°F |
| Bone-in thigh | Med, then low | 10-12 mins | 165-175°F |
| Tenders | Medium | 3-4 mins | 165°F |
| Wings | Medium | 8-10 mins | 165°F |
Remember, these are just guidelines – your actual cooking times may vary based on thickness, starting temperature, and your specific griddle.
You May Also Like
Fire up the grill—this easy BBQ chicken is absolutely brimming with rich, smoky barbecue flavor.
- 1¾ pounds chicken tenderloins or boneless skinless chicken breasts
- ¼ cup vegetable oil
- 3 cloves garlic, minced
- 1¼ teaspoons salt
- 1 tablespoon packed light brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- &frac18 teaspoon cayenne pepper
- About 1 cup store-bought barbecue sauce or homemade BBQ sauce
- Place chicken breasts, one at a time, in a 1-gallon zip-lock bag. Using a meat mallet, pound the breasts until they are all the same thickness, about ½ inch. (Skip this step if using tenderloins. ).
- In a big bowl, mix the oil, garlic, salt, brown sugar, cumin, chili powder, and cayenne pepper with a whisk. Put the chicken in the bowl and use tongs toss it around so that all sides are covered with the marinade. After putting the bowl in the fridge, cover it and let it sit for at least 6 hours and up to 24 hours.
- Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes. Brush some barbecue sauce on the chicken after flipping it over. Cook for 2 to 3 minutes more. (Note that tenderloins will cook faster than breasts. ).
- Place the chicken on a serving platter and serve with the rest of the barbecue sauce.
Powered by
- Per serving (4 servings)
- Calories: 386
- Fat: 20 g
- Saturated fat: 2 g
- Carbohydrates: 5 g
- Sugar: 4 g
- Fiber: 1 g
- Protein: 45 g
- Sodium: 513 mg
- Cholesterol: 145 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam. com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To get the most accurate nutritional information for a recipe, you should use your favorite nutrition calculator to figure out the nutrition facts with the actual ingredients in the recipe.
As far as I know, all of the ingredients in this recipe are gluten-free or can be easily found in gluten-free forms. There is gluten hidden in a lot of foods. If you are on a gluten-free diet or cooking for someone who is allergic to gluten, always check the labels to make sure the ingredients are gluten-free.
What You’ll Need To Make BBQ Chicken
- Chicken: You can use chicken breasts or tenderloins that don’t have any bones or skin on them. When you use chicken breasts, make sure they are all the same thickness (1/2 inch) before you marinate them. This both tenderizes the breasts and ensures they cook evenly. When using tenderloins, you don’t have to pound them because they are naturally very tender. ).
- Soy sauce: The sauce’s base is soy sauce, which helps the spices mix better and make sure every bite is full of flavor. It also keeps the chicken moist during cooking.
- Garlic: Adds depth and pungent flavor to the marinade.
- These spices—salt, light brown sugar, smoked paprika, cumin, chili powder, and cayenne pepper—make a flavor base that is sweet, smoky, and slightly spicy.
- BBQ sauce: When used as a glaze, the sauce gives the chicken a tangy, sweet, and smoky flavor that is unmistakably BBQ. You can buy BBQ sauce or make your own with my recipe.
- Jump to the printable recipe for precise measurements
In a large bowl, combine the oil, garlic, salt, brown sugar, smoked paprika, cumin, chili powder, and cayenne pepper.
Add the chicken to the bowl and toss with tongs until evenly coated. Cover the bowl and place in the refrigerator to marinate for at least 6 hours or up to 24 hours.
Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes.
Flip the chicken, and then brush with some of the barbecue sauce. Cook for 2 to 3 minutes more.
Transfer the chicken to a serving platter and serve with remaining barbecue sauce alongside.
Marinating chicken in a mix of spices and oil rather than BBQ sauce is key to achieving that authentic BBQ flavor. Spices penetrate the meat more effectively, seasoning it throughout, whereas BBQ sauce tends to sit on the surface. Moreover, BBQ sauce contains tons of sugar that can burn easily when exposed to heat, leading to a burnt exterior before the chicken fully cooks inside.
Yes, making BBQ chicken in the oven is a fantastic alternative, especially when grilling isn’t an option. Start by preheating your broiler and positioning the oven rack so that the chicken will be about 6 inches from the heat source. Place the chicken on foil-lined baking sheet for easy cleanup. Broil the chicken for about 5 minutes on each side, then brush generously with BBQ sauce and broil for an additional 1 to 2 minutes on each side or until the sauce is caramelized and the chicken is fully cooked.
Yes, to grill whole chicken pieces, preheat the grill to medium heat (about 350-375°F). Clean and oil the cooking grate. Place the chicken, skin side up, on the cooler side of the grill and cook, covered, turning and moving occasionally to prevent burning and flare-ups, for 35 to 40 minutes. If the skin is not yet crispy, move the chicken, skin side down, to the hotter side of the grill; cook, keeping a close watch to prevent burning, until the skin is crisp, a few minutes.
HOW TO COOK CHICKEN ON A FLAT TOP GRILL (Griddle chicken tips for Blackstone and Camp Chef Owners)
FAQ
How long does it take to cook chicken on a flat top grill?
It takes about 5 to 10 minutes per side to cook chicken on a flat-top grill, but this depends on the cut and thickness of the chicken. For example, chicken breasts might take 5-6 minutes per side at medium-high heat, while thicker pieces or bone-in cuts could require longer cooking times.
How do you grill chicken on a Blackstone grill?
Preheat the Griddle: Heat to 375°F to 400°F and check the temp with an infrared thermometer. Cook the Chicken: Add oil to the griddle and cook for 5-6 minutes per side, flipping once. Check Internal Temperature: Use a probe thermometer and remove the chicken at 155°F to 160°F.
How long to grill a flat chicken?
Lay the chicken, skin side down, over the hot side of the grill and cook for 2-5 minutes until you see a char. Flip over so the bones are facing down, and place it on the low temperature side. Cook for 45 minutes with a lid on.
How to cook chicken on a stove top grill?
InstructionsHeat a grill pan on medium heat. Pat dry the thinly sliced chicken breasts. Add chicken to a bowl and add in olive oil, lemon juice, spices and fresh herbs. When the cast iron grill pan is hot, add the chicken and cook for two to three minutes on each side. Be careful not to cook them too long, or they’ll get dry.