Blackstone griddle recipes are a backyard cook’s dream—offering versatility, bold flavors, and the ability to cook an entire meal on a single surface. Originally popular among food truck chefs and campers, the Blackstone griddle has become a household favorite for its even heat distribution and massive cooking surface.
What makes it stand out? The sizzle! From crispy bacon to golden pancakes and seared steak, the griddle locks in flavor while giving your food that irresistible texture. Whether you’re new to flat top cooking or a seasoned pro, this guide brings you recipes that are easy to follow and hard to forget.
Ingredients
Here’s what you’ll need for a classic Blackstone Chicken Fried Rice—a fan favorite.
Main Ingredients:
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2 cups cooked jasmine rice (chilled overnight)
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2 boneless chicken thighs, diced
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2 eggs, lightly beaten
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1/2 cup diced carrots
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1/2 cup frozen peas
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1/4 cup chopped green onions
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2 tbsp soy sauce
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1 tbsp sesame oil
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2 tbsp vegetable oil
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Salt and pepper to taste
Optional Substitutes:
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Rice: Substitute cauliflower rice for a low-carb version.
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Chicken: Use tofu or tempeh for a vegetarian twist.
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Soy sauce: Use tamari or coconut aminos for a gluten-free alternative.
Step-by-Step Cooking Instructions
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Preheat the Griddle: Set your Blackstone griddle to medium-high heat. Add a tablespoon of vegetable oil to each zone.
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Cook the Chicken: Sear diced chicken until golden brown and fully cooked (about 5-6 minutes). Move to a cooler zone.
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Scramble the Eggs: In a separate zone, add a bit of oil and pour in the beaten eggs. Scramble and set aside.
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Sauté the Veggies: Toss in carrots and peas. Cook until tender, about 3-4 minutes.
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Add the Rice: Spread chilled rice onto the griddle. Let it sit for 1-2 minutes to crisp slightly.
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Combine Everything: Mix chicken, eggs, and veggies with the rice. Stir in soy sauce and sesame oil.
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Final Toss: Stir-fry for 2-3 minutes until everything is well combined and heated through. Garnish with green onions.
Common Mistakes to Avoid:
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Don’t use warm rice: It’ll get mushy instead of crispy.
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Avoid overcrowding: It steams the food instead of searing.
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Under-seasoning: Taste and adjust seasoning at the end.
Pro Tips and Cooking Techniques
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Chill your rice overnight for the best texture.
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Use a dual spatula setup—one to flip and one to scrape and clean.
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Keep a squeeze bottle of oil and water on hand to manage heat and avoid sticking.
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Zone cooking is key: Keep proteins on high heat, veggies on medium, and finished food on low.
Variations and Customizations
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Vegetarian: Skip the chicken and double up on veggies or add scrambled tofu.
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Low-Carb: Sub in cauliflower rice.
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Spicy Fusion: Add sriracha, chopped kimchi, or Thai basil for a global twist.
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Breakfast Version: Swap chicken for bacon or sausage, and add diced potatoes.
Serving Suggestions
Serve hot, directly from the griddle or onto a warmed platter. Garnish with:
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Fresh green onions
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A drizzle of yum-yum sauce or spicy mayo
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Sesame seeds for crunch
Pair with:
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Miso soup
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Asian-style slaw
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A crisp lager or iced jasmine tea
Nutritional Information (per serving, approx.)
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Calories: 480
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Protein: 28g
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Carbohydrates: 42g
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Fat: 20g
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Fiber: 3g
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Sodium: 780mg
Frequently Asked Questions (FAQs)
Q: Can I cook frozen ingredients on the griddle?
A: It’s best to thaw first. Frozen items release water and can steam instead of sear.
Q: How do I store leftovers?
A: Cool completely, then store in an airtight container for up to 3 days in the fridge.
Q: How do I reheat on the griddle?
A: Preheat to medium, add a little oil, and stir-fry until hot—just like fresh.
Q: My food keeps sticking—what’s wrong?
A: Make sure your griddle is well-seasoned and hot before adding food.
Closing Thoughts
Blackstone griddle recipes are all about fun, flavor, and flexibility. Whether you’re meal-prepping for the week or cooking for a crowd, the griddle offers endless possibilities. Try out new variations, trust your instincts, and don’t be afraid to experiment.
