How Long to Cook Chicken Thighs on a Blackstone Griddle

It’s quick and easy to make juicy, tasty chicken at home by cooking chicken thighs on a Blackstone griddle. But it can be hard to figure out how long to cook chicken thighs. Undercook them and you’ll end up with raw, rubbery chicken. Overcook them and you’ll have dried out, tough meat. How do you get chicken thighs that are soft and cooked all the way through when you take them off the griddle? Read on for tips on timing and technique!

Factors That Affect Cooking Time

Several factors impact how long it takes to cook bone-in skin-on chicken thighs on a griddle

• Thickness—Chicken thighs come in a range of sizes and thicknesses. It takes longer to cook through thicker thighs than thin ones.

• Bone-in vs bone-out – Bones conduct heat and help thighs cook from the inside out. Boneless thighs cook faster.

• Skin-on vs skinless – The skin insulates the meat, slowing cooking. Skinless cooks faster.

• Temperature – Higher griddle heat speeds cooking Lower temp means longer cook time

• Turning – Frequent turning gives more overall direct heat exposure Minimizing flipping lengthens the process,

• Quantity: Cooking a lot of thighs at once keeps more heat in than cooking a few at a time, which speeds up the process.

• Marinade – Acidic marinades like yogurt or citrus slightly increase cooking time.

Average Griddle Cooking Times

Taking these factors into account, approximate cook times for bone-in, skin-on chicken thighs on a 400°F griddle are:

• 4 small (6-8 oz) thighs: 16-22 minutes
• 4 medium (8-10 oz) thighs: 20-26 minutes
• 4 large (10-12 oz) thighs: 24-30 minutes

Thinner or smaller thighs will be at the lower end of the time range, while thicker pieces need more time. Check for doneness and continue cooking if needed.

How to Tell When Thighs Are Done

With chicken thighs, using a thermometer is the most accurate way to test for doneness. Chicken thighs are safely cooked at 165°F. Insert a digital instant read thermometer into the thickest part of each thigh, taking care not to hit bone.

If you don’t have a thermometer, use the poke test. Thighs are done when pierced with a finger or tongs and the juices run clear with no traces of pink. The meat should feel firm without any squishy spots.

Visually, fully cooked chicken thighs will have opaque, white flesh. Skin will be nicely browned and crispy.

Tips for Cooking Juicy, Tender Chicken Thighs on a Griddle

• Pat thighs dry before cooking for better browning

• Use a meat mallet to gently pound thighs to an even thickness

• Brush on a light coating of oil to encourage browning

• Preheat griddle well before adding thighs

• Arrange thighs spaced apart, not crowded

• Flip once halfway through – don’t over flip

• Cook lid on for juicier meat

• Remove thighs when they reach 165°F

• Let rest 5 minutes before serving

Flavoring Ideas

The beauty of griddled chicken thighs is you can add lots of flavor. Consider marinades, spice rubs, glazes, or sauces:

• Yogurt marinade – Greek yogurt, lemon juice, garlic, and spices

• Jerk seasoning – Spicy blend of chili, allspice, thyme, etc

• Barbecue rub – Chili powder, brown sugar, paprika, cumin, garlic

• Teriyaki glaze – Equal parts soy sauce and brown sugar with garlic and ginger

• Peri peri sauce – Tangy blend of garlic, lemon, and hot chili peppers

Get creative and use your favorite seasonings! Just be sure to pat off any excess marinade so thighs brown properly.

Make a Complete Meal

For an easy complete meal, cook thighs alongside seasoned vegetables like zucchini, peppers, onions, or potatoes. You can even grill bread on the flat top to serve alongside.

Chicken thighs cooked on a griddle work for any meal of the day. Enjoy savory, satisfying flavor in no time with this simple cooking method. Just follow cooking time guidelines to ensure your chicken reaches safe temperature without drying out. In about 20-30 minutes, you’ll have tender, delicious griddled chicken thighs ready to eat!