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Flavorful Blackstone Griddle Recipes Best for Easy Summer Grilling

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These Blackstone griddle recipes offer quick, easy, and flavorful meals perfect for summer grilling, featuring juicy proteins and fresh veggies with bold spices and a unique sear.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 lb fresh shrimp, peeled and deveined
  • 1 lb ground beef (80/20)
  • 2 medium bell peppers, sliced into strips
  • 2 medium zucchini, sliced lengthwise
  • 1 large red onion, thinly sliced
  • 2 ears fresh corn on the cob, cut into rounds
  • Juice of 2 limes
  • ½ cup fresh cilantro, roughly chopped
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • 3 tbsp olive oil
  • 2 tbsp soy sauce (optional)
  • 1 tbsp honey
  • Optional garnishes: avocado slices, crumbled queso fresco or feta, fresh jalapeños thinly sliced

Instructions

  1. Prep the Marinade and Veggies (10 minutes): In a medium bowl, whisk together 3 tablespoons olive oil, juice of 2 limes, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 2 tablespoons soy sauce (if using), 1 tablespoon honey, and salt and pepper to taste. Add chicken thighs or shrimp, tossing to coat thoroughly. Cover and marinate in the fridge for at least 15 minutes.
  2. Slice the Vegetables (5 minutes): Slice bell peppers, zucchini, and red onion into ¼ inch thick strips. Cut corn into 1-inch rounds. Toss veggies lightly with olive oil, salt, and pepper.
  3. Preheat the Blackstone Griddle (5 minutes): Heat griddle to medium-high (about 375°F). Preheat for 5 minutes, then oil the surface with a paper towel dipped in vegetable oil using tongs.
  4. Cook the Proteins (10-12 minutes): Place marinated chicken or shrimp on the griddle. Cook chicken 5-6 minutes per side until internal temperature reaches 165°F. Cook shrimp 2-3 minutes per side until pink and opaque. Flip gently with spatulas or tongs.
  5. Grill the Veggies (8-10 minutes): Push cooked protein aside or remove temporarily. Place bell peppers, zucchini, onion, and corn on griddle. Cook undisturbed 2-3 minutes to develop char marks, then toss every couple of minutes until tender-crisp and caramelized.
  6. Combine and Finish (2-3 minutes): Return proteins if removed. Sprinkle chopped cilantro and optional garnishes over everything. Toss quickly to blend flavors and warm through.
  7. Serve Immediately: Plate grilled proteins and veggies. Serve with warm tortillas, crusty bread, or a simple green salad.

Notes

Marinate proteins at least 15 minutes; up to 2 hours for chicken. Keep griddle hot but not smoking. Oil griddle surface and ingredients lightly to prevent sticking. Avoid overcrowding griddle; cook in batches if needed. Clean griddle between batches with metal scraper. For dairy-free, omit cheese garnishes or substitute with nutritional yeast. Soy sauce is optional and can be omitted for allergies.

Nutrition

Keywords: Blackstone griddle, summer grilling, easy recipes, chicken thighs, shrimp, grilled vegetables, quick meals, outdoor cooking

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