Ingredients
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4 boneless, skinless chicken breasts (about 1.5 lbs total)
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2 tablespoons olive oil
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1 teaspoon kosher salt
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½ teaspoon black pepper
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1 teaspoon smoked paprika
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1 teaspoon garlic powder
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4 tablespoons unsalted butter
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4 cloves garlic, minced
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1 tablespoon fresh parsley, finely chopped
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1 tablespoon lemon juice
Instructions
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Preheat the Blackstone griddle to medium-high heat (about 400°F).
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Pat chicken breasts dry with paper towels for better searing.
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Drizzle olive oil over the chicken, then season evenly with salt, pepper, smoked paprika, and garlic powder.
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Add 2 tablespoons of olive oil to the griddle surface and spread evenly with a spatula.
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Place chicken on the hot griddle and sear for 4–5 minutes without moving it to develop a golden crust.
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Flip chicken and cook for another 4–5 minutes or until the internal temperature reaches 165°F.
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Push chicken to one side of the griddle. Add butter and minced garlic to the empty space, stirring until fragrant (about 30 seconds).
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Spoon the garlic butter over the chicken breasts, then drizzle with lemon juice.
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Remove from griddle, garnish with fresh parsley, and serve immediately.
Notes
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Use an instant-read thermometer to avoid overcooking the chicken.
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If chicken breasts are thick, pound them to an even thickness for more consistent cooking.
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You can substitute chicken thighs for extra juiciness and flavor.
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Pair this dish with grilled vegetables or fresh salad for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Griddle Cooking
- Cuisine: American
- Diet: Gluten Free