Savory Blackstone Garlic Parmesan Chicken Delight You’ll Love
You ever stand in your kitchen, stomach yelling, staring at some raw chicken and feeling absolutely stuck? Yeah, happened to me last weekend. My brain just went blank. Lucky for all of us, Savory Blackstone Garlic Parmesan Chicken Delight exists. This is flavor-packed, quick, and you don’t gotta be a chef. It’s got that crispy-outside, juicy-inside thing going on. Plus it’s way fancier than you’d expect for something you can make in your backyard… or honestly, on your apartment balcony.
How to Make Blackstone Griddle Garlic Parmesan Chicken
Okay, let’s break it down. Cooking this on a Blackstone griddle (or even another flat top) kinda guarantees the outside gets this tasty sear. That’s the “yum” part my kids go nuts about. I used to think you had to marinate chicken for hours, but nope, that’s not mandatory here. You just need:
- boneless chicken (breasts or thighs work)
- olive oil
- salt and pepper
- loads of garlic (fresh please)
- grated parmesan (not the gross powder in the green bottle, get real cheese)
- a bit of Italian seasoning
Here’s what I figured out (after some trial and very messy error): Preheat your griddle hot, toss your chicken with oil and seasonings, slap it down, flip once, and by the time both sides are golden and the smell is too good to ignore, add your parmesan and garlic right there. That cheese melts onto the chicken and wow, it’s kinda magical. Oh and don’t be stingy on parmesan – ever. Trust me, burnt cheese bits are the BEST part.
What kind of chicken to use for skewers?
This part’s trickier than it sounds. Like, thighs are juicier. They’re pretty forgiving, which means you can burn ‘em a bit and still look like you know what you’re doing. But breasts soak up flavor too, just need a tad more attention so they don’t dry up like last summer’s lawn.
If you like neat, even chunks for your Savory Blackstone Garlic Parmesan Chicken Delight, slice the chicken into 1.5-inch cubes. (Measuring? Not necessary – just eyeball it, honestly.) Frozen chicken never cuts nicely, it tears, so always defrost first. If you’re dealing with a picky eater (hi, Mom!), chicken breasts might be the safer call since they’re all white meat. But for grilling with BIG flavor, thighs are ace. Oh, and throw in a little chicken skin if you’re wild. Adds a surprise crunch.
Making garlic parmesan chicken skewers
I admit, skewers intimidated me. I thought only restaurant pros could get them right. Turns out, nope! Here’s my no-fuss method. After cutting the chicken, toss it in a bowl with olive oil, crushed garlic, a shower of parmesan, some black pepper, and a shake or two of Italian seasoning. Really work it in with your hands. You want that cheese and garlic smashed onto every bit.
If you’re using wood skewers, soak ’em first or they’ll catch fire (speaking from experience and… a singed eyebrow). Then thread the chicken on, not too tight, just enough for everything to get cooked even. I sometimes slip in a chunk of bell pepper or red onion between chicken pieces. Adds color and a little sweetness.
My neighbor tried it last week (total skeptic), she texted, “My picky teen inhaled two skewers and wants more. Victory!”
“I didn’t expect anything special, but the chicken turned out juicy, cheesy, and honestly better than our favorite Thai spot’s skewers. So easy!” – Carrie from next door
Preparing the chicken
Let’s talk prep. Here’s where that Savory Blackstone Garlic Parmesan Chicken Delight really takes shape. Always pat your chicken dry (paper towels work fine, but if you forget, just squeeze out the water with your hands). Moisture means no crispy edges.
Cut your chicken as even as possible – but don’t stress if you’ve got a few rogue pieces. Use a sharp knife; dull knives ruin everything, including good moods. Toss that chicken in a bowl, then: olive oil, salt, pepper, crushed garlic, and a big handful of parmesan. Sometimes I add a squirt of lemon for a little zing, that’s up to you. Don’t overthink it. Worst-case scenario, you get chicken soaked in cheese. Life could be worse.
Grilling spicy garlic parmesan chicken skewers
Ready to fire up? Set your Blackstone griddle so it’s screaming hot. This is not the time for low and slow, trust me. You want a sizzle the second your chicken hits the surface.
Drop your skewers, let each side cook for 3-4 minutes, turning once. Don’t crowd them; give ‘em space. When the cheese starts to crisp up and you smell that garlic, you’re almost there. If you like a bit of heat, sprinkle red pepper flakes right at the end. Friends who love spice will thank you. Don’t get distracted, though – I’ve totally burned mine, and charcoal chicken is not what we want.
Serving Suggestions
Wanna make your Savory Blackstone Garlic Parmesan Chicken Delight an absolute showstopper? Serve it up with:
- Warm pita bread (wraps, anyone?)
- Grilled corn on the cob or some zingy coleslaw
- Tossed green salad with a sharp vinaigrette
Add a little extra parmesan on top (I mean, why stop now?). A drizzle of balsamic glaze if you’re feeling fancy. Or go full comfort-food mode with tater tots on the side. Folks eat with their eyes first, so pile everything onto a big platter. Dinner doesn’t need a tuxedo, just a little love.
Common Questions
Q: Can I make this with chicken wings instead of skewers?
A: Totally! Just coat the wings the same way, then grill or bake till crispy. Still delicious.
Q: What if I don’t have a Blackstone?
A: Use any sturdy nonstick pan or your classic grill. You just want a hot cooking surface.
Q: How spicy is this?
A: As spicy as you like! Red pepper flakes are optional. Add more garlic if you aren’t into heat.
Q: Can I use pre-grated parmesan?
A: You can, but fresh grated melts better and tastes sharper. The packaged stuff sometimes leaves a weird powdery texture.
Q: Any tips so the chicken doesn’t stick?
A: Oil your griddle well right before cooking. And let the chicken sear before you try to flip it. That way it releases naturally.
You Gotta Try This Yourself
Alright, that’s my Savory Blackstone Garlic Parmesan Chicken Delight run-down. It’s become my go-to when I want something fast and wow-worthy, but don’t feel like ordering takeout again. If you’re unsure, just try. For more ideas, check out these expert griddle guides. Big flavors, minimal effort, tons of happy faces at the table. Give it a shot and let me know if you discover any clever twists!
Garlic Parmesan Chicken Skewers
Ingredients
Method
- Pat the chicken dry with paper towels to ensure crispy edges when cooked.
- Cut the chicken into 1.5-inch cubes.
- In a bowl, combine the chicken with olive oil, salt, pepper, crushed garlic, and grated parmesan. Mix well.
- Soak wooden skewers in water for 30 minutes to prevent burning.
- Thread the marinated chicken onto skewers, leaving some space for even cooking.
- Preheat your Blackstone griddle until very hot.
- Place the skewers on the griddle and cook for 3-4 minutes on each side.
- When both sides are golden and the cheese starts to crisp, the skewers are ready.
- Optionally, sprinkle red pepper flakes towards the end if you like heat.
