33+ Mouthwatering Blackstone Griddle Dinner Recipes You Need to Try TONIGHT!

For perfect steak fajitas, use marinated chicken breast. The marinade includes avocado oil, lime juice, and spices.

Let it marinate for hours to boost its flavor and tenderness.

• Start cooking by preheating your Blackstone Griddle on medium-high.
• Place the marinated chicken evenly and cook until it’s 165°F. This ensures it cooks well and doesn’t stick.
• After cooking the chicken, let it rest for a few minutes.
• Then, cook the vegetables quickly on the griddle. Sauté bell peppers and onions until they’re soft and lightly charred.
• Cut the chicken into strips and warm it on the griddle for another minute.
• Now, assemble your fajitas by warming tortillas and adding the chicken and vegetables. Top with your favorite ingredients, including avocado crema.
• Serve your fajitas with Mexican rice, guacamole, and salsa for a complete meal.

You’ll need 1 pound of massive raw shrimp for this meal. These big shrimps make a filling dish. Grilling this shrimp scampi takes 8-10 minutes. It’s perfect for preparing tasty side dishes.

• First, heat your Traeger grill to 400 degrees for the shrimp. Then, grill the shrimp until they’re just right. The grill’s heat and the shrimp’s taste make a juicy, charred flavor.
• Next, make the garlic butter sauce. Melt butter and add garlic in a pan. This gives the shrimp a great garlic butter flavor. Add salt, pepper, and your favorite spices to the sauce.
• When the shrimp is done, mix it with the sauce. Every shrimp will get coated in a rich sauce. Serve it hot with herbs and lemon for a zesty taste.

Let’s dive into making the best smash burgers on your Blackstone Griddle:

• Ground Beef Ratio: Begin with an 80/20 mix of ground beef, ideally chuck. This mix keeps the burgers juicy yet not too oily.
• Preheat Your Griddle: Heat your Blackstone Griddle to about 425 degrees. This is the ideal temperature for cooking.
• Portion Size Recommendation: Form the beef into two balls per burger. This makes a double patty burger, each about 1/3 pound.
• Smashing Technique: Use a burger press or a big spatula to press each ball flat, about 1/4 inch thin. Avoid pressing too hard to keep the patty thin.
• Cooking Time: Cook the smash burgers for 3 to 5 minutes on one side. Then, flip and cook for 2 to 3 minutes more. They’re ready fast!
• Internal Temperature: For safety, burgers should hit 165 degrees F inside.
• Assembly: After cooking, stack your smash burgers with your fav toppings. A standard choice is onion patty, plain patty, tomato, lettuce, and some grilled onions for a kick.

This dish is quick to prepare, taking only 10 minutes to get ready and another 10 to cook.

• You’ll need 1 1/2 pounds of boneless, skinless chicken thighs and 4 cloves of minced garlic. Include 1/2 cup of teriyaki sauce for flavor. Grab 1 red bell pepper, 1 yellow bell pepper, 1 onion, and 8 oz of mushrooms for the veggies. Top it off with sesame seeds, green onions, and extra teriyaki sauce if you like.
• To achieve authentic Korean BBQ taste, marinate the chicken for 4 to 8 hours. Use a mix of soy sauce, honey, rice wine, garlic, ginger, and gochujang. This special paste gives the dish its spicy flavor. Marinating makes the chicken tender and full of flavor.
• Now, cook the marinated chicken and veggies on the Blackstone Griddle. Heat it up to medium-high. Cook everything for 7 to 9 minutes until they’re done. Make sure to check the chicken’s temperature with a thermometer to keep it safe.

Start by marinating chicken thighs. Use teriyaki sauce, garlic, and Mediterranean seasonings. This makes the chicken flavorful and tender. Slice red and yellow peppers, onion, and mushrooms. They’ll bring color and crunch to your skewers.

1. Preheat your Blackstone Griddle for 10-15 minutes until it’s ready.
2. Thread the chicken and veggies onto skewers for a beautiful look.
3. Cook them for 7 to 9 minutes, ensuring the chicken hits 165°F inside.
4. The smell and taste as they cook will be delightful.
5. Enjoy the skewers hot, topped with sesame seeds, green onions, and more teriyaki.

It only takes 20 minutes to make them, with 5 minutes to prepare and 15 minutes to cook. You can feed 8 people.

Each serving has about 566 kcal, perfect for a filling meal.

• Ingredients:
  • 2 pounds Shaved Steak
  • 1 onion, thinly sliced
  • 8 oz mushrooms, sliced
  • 1 tsp Lawry’s seasoning salt
  • 8 mini sub rolls
  • 8 slices provolone cheese
  • 8 oz Cheez Whiz
• Cooking Steps:
  • Begin by sautéing onions and mushrooms on the griddle until they’re golden, about 3-4 minutes.
  • Then, toss in the shaved steak and cook until it’s browned, which should take 2-3 minutes.
  • Next, season everything with Lawry’s seasoning salt, salt, and pepper.
  • Now, portion out the steak mix on the griddle.
  • Add a slice of provolone cheese to each, and use the griddle steamer dome to melt the cheese for 2 minutes.
  • Toast your mini sub rolls and spread Cheez Whiz on them.
  • Finally, put the steak mix inside the rolls to complete your cheesesteak sandwiches.
• Nutritional Information per serving:
  • Calories: 566 kcal
  • Carbohydrates: 38g
  • Protein: 38g
  • Fat: 29g
  • Saturated Fat: 14g
  • Cholesterol: 104mg
  • Sodium: 1247mg
  • Potassium: 508mg
  • Fiber: 2g
  • Sugar: 7g
  • Vitamin A: 368IU
  • Vitamin C: 2mg
  • Calcium: 264mg
  • Iron: 13mg

It blends the sweet and savory of teriyaki chicken with the fresh tang of pineapple salsa. A perfect mix that makes a delicious meal.

• Start by marinating chicken breast in teriyaki sauce. Use a sauce like Kikkoman if you prefer no corn syrup. Let it sit in the fridge for at least 2 hours, or overnight for better flavor.
• Next, preheat your Blackstone Griddle on medium-high for 10-15 minutes. Throw some pineapple on to caramelize it for the salsa, about 3-4 minutes.
• Then, cook the marinated chicken on the griddle. It takes about 6-8 minutes until it’s done inside.
• Meanwhile, you can cook onions and prepare rice, eggs, or other toppings for your meal.

To make these shrimp tacos, start by marinating your shrimp.

• Mix them in zesty taco seasonings and let them sit in the fridge for 30 minutes. This ensures they are full of taste.
• Then, grill your shrimp for a few minutes on each side. Make sure they reach 120°F-125°F inside for the best taste.
• Next, put your tacos together. Use small tortillas and fill them with the grilled shrimp.
• Add shredded green cabbage for a crisp bite.
• Don’t forget the tangy garlic cilantro lime sauce. It’s a mix of green onions, cilantro, garlic, lime juice, and sour cream or Greek yogurt. It adds a creamy, fresh kick.

It’s a perfect meal for a full-flavor experience.

Ingredients:

• 3 pounds boneless skinless chicken breasts
• 1 red bell pepper
• 1 orange bell pepper
• 1 medium yellow onion
• 3 tablespoons Spanglish Asadero All-Purpose Rub
• 3 tablespoons oil

Instructions:

• Begin by cutting the chicken and veggies into thin slices. Season them with the Spanglish rub for a burst of taste.
• Heat your Blackstone Griddle on medium-high for 10-15 minutes. Then, place the oiled chicken, peppers, and onions on the griddle.
• Cook until the chicken is not pink inside and the veggies are just right.
• Next, mix in the pasta! Choose your favorite kind, like penne or fettuccine. Boil it until it’s firm but tender.
• Now, add the pasta to the cooked chicken and vegetables on the griddle. Stir everything well and heat through.

Season the salmon with basil, thyme, garlic powder, salt, and pepper. This mix boosts flavor and complements the fish’s natural taste.

• Before grilling, check the salmon for pin bones and remove them. This step ensures a smooth eating experience. Also, brush the salmon with oil like avocado, olive, or melted butter. This keeps it from sticking and adds moisture.
• On the griddle, start with the skin-side if it’s on. This makes the skin crispy while keeping the fish moist. Grill for 2 to 3 minutes on each side or until it’s at 145 degrees F. Or, you can pan-fry it.
• To make the Lemon Dill Sauce, whisk together mayo, dill, garlic, lemon juice, zest, salt, and pepper. This sauce is tangy and matches well with the salmon.
• Choose roasted asparagus as a side. Season it with salt and pepper, and a bit of oil. Roast it till tender and a bit charred. It pairs perfectly with the salmon.
• After cooking, serve the salmon with the sauce and the asparagus. Add a fresh lemon juice squeeze over the salmon. You can also offer extra sauce, dill, and lemon wedges for garnish.

Preparation

• Pizza Dough Preparation on a Griddle: Make your dough ahead or buy some. Turn the dough into personal-sized pizza bases.
• Grilled Pizza Toppings: Be adventurous with toppings. Mix fresh veggies, meats, cheeses, and sauces for everyone to choose from.

Grilling Techniques

• Hot Griddle: Heat your Blackstone Griddle on high. This step guarantees a crunchy base and perfectly cooked pizza.
• Oil the Griddle: Add a bit of oil to the griddle to stop the dough from sticking. It also helps get a nice golden crust.
• Grilled Pizza Recipe: Place the dough on the hot griddle. Flip it after a few minutes when it’s brown and crispy.

It only takes 40 minutes to make these poppers. This includes 30 minutes of cooking. Each tasty serving has about 292 calories. You’ll get 22g of protein, which makes them filling and delicious.

• To prepare the poppers, start by cutting 12 jalapeño peppers in half lengthwise and removing the seeds and membranes. This step can be done while wearing gloves to protect your hands from the spice.
• Next, fill each jalapeño half with a delicious cream cheese filling. The cream cheese can be softened to make it easier to work with.
• Wrap each stuffed jalapeño with a slice of bacon, securing it with a toothpick to hold everything together.
• Now it’s time to fire up your Blackstone Griddle! Preheat the griddle to medium heat, around 350°F.
• Place the bacon-wrapped jalapeño poppers on the griddle and cook for about 10 minutes, or until the bacon is crispy and the poppers are heated through.
• Once cooked, remove the poppers from the griddle and let them cool for a few minutes before serving. Be cautious when biting into them, as the cheese filling may still be hot.

Tips & Tricks:

• Preheat your griddle: Always preheat your Blackstone griddle to ensure even cooking and prevent sticking.
• Oil it up: Lightly oil the griddle before cooking to prevent sticking and create a beautiful sear on your food.
• Clean-up is a breeze: The Blackstone griddle’s flat surface makes clean-up quick and easy.