25 Blackstone Grill Recipes

The Blackstone griddle has revolutionized outdoor cooking with its incredible versatility and expansive flat-top surface. It moves beyond traditional grilling, allowing you to sear, sauté, and sizzle your way to culinary perfection.

Get ready to explore a world of flavor with 25 of our most popular Blackstone grill recipes for any meal of the day. From morning classics that awaken the senses to savory dinners that gather everyone around the griddle, there’s a dish for every palate.

1. BBQ Pork Chops on the Griddle

BBQ Pork Chops on the Griddle offer a tantalizing combination of smoky flavor and juicy tenderness that’s hard to beat. The Blackstone’s consistent heat ensures a perfect, edge-to-edge sear, caramelizing the BBQ sauce into a sticky, sweet, and savory glaze.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 1/2 cup of your favorite BBQ sauce
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Instructions

1. Pat the pork chops dry with a paper towel. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and pepper. Season the pork chops generously on all sides with the spice blend.
2. Preheat your Blackstone griddle to medium-high heat for about 10 minutes.
3. Add the olive oil to the griddle surface and place the seasoned pork chops on the hot surface.
4. Cook for 4-5 minutes per side, until a golden-brown crust forms.
5. Reduce the griddle heat to low. Brush a generous layer of BBQ sauce onto both sides of the pork chops.
6. Continue to cook for another 1-2 minutes per side, allowing the sauce to caramelize without burning.
7. Remove the pork chops from the griddle and let them rest for 5 minutes before serving.

2. Blackstone Chicken Quesadillas

Blackstone Chicken Quesadillas are the ultimate easy meal, delivering cheesy, crispy perfection in minutes. The expansive flat-top surface of the griddle is ideal for achieving that perfectly golden-brown tortilla while melting the cheese to gooey excellence. 

Ingredients

• 4 large flour tortillas
• 2 cups cooked, shredded chicken
• 2 cups shredded Mexican cheese blend
• 1/2 cup diced onions (optional)
• 1/2 cup diced bell peppers (optional)
• 2 tablespoons butter or oil
• Sour cream, salsa, and cilantro for serving

Instructions

1. Preheat your Blackstone griddle to medium heat.
2. Add a tablespoon of oil or butter to the griddle. If using, add the diced onions and bell peppers and cook for 3-4 minutes until softened, then remove them from the griddle.
3. Lightly butter one side of each flour tortilla.
4. Place two tortillas on the griddle, butter-side down. On one half of each tortilla, layer a handful of cheese, shredded chicken, the cooked veggies, and another sprinkle of cheese.
5. Fold the empty half of the tortilla over the filling to create a half-moon shape.
6. Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy and the cheese is completely melted.
7. Remove the quesadillas from the griddle, let them cool for a minute, then slice into wedges and serve with your favorite toppings. Repeat for the remaining tortillas.

3. Blackstone Pizza with Pepperoni and Veggies

Blackstone Pizza with Pepperoni and Veggies brings the authentic pizzeria experience right to your backyard. Cooking pizza on the flat-top griddle results in a wonderfully crispy crust that’s difficult to achieve in a conventional oven.

Ingredients

• 1 lb pre-made pizza dough
• 1/2 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup sliced pepperoni
• 1/4 cup sliced bell peppers
• 1/4 cup sliced red onions
• 1 tablespoon olive oil
• Cornmeal for dusting (optional)

Instructions

1. Roll out the pizza dough on a lightly floured or cornmeal-dusted surface to your desired thickness and size.
2. Preheat your Blackstone griddle to medium-low heat.
3. Add the olive oil and spread it over the cooking area. Carefully place the pizza dough onto the hot griddle.
4. Cook for 2-4 minutes, until the bottom is golden brown and firm.
5. Flip the pizza crust over. Quickly spread the pizza sauce over the cooked surface, followed by mozzarella cheese, pepperoni, bell peppers, and onions.
6. Cover the pizza with a basting dome or a large metal bowl to trap the heat and melt the cheese.
7. Cook for another 5-7 minutes, or until the cheese is bubbly and melted and the bottom of the crust is crisp.
8. Carefully slide the pizza off the griddle. Let it rest for a minute before slicing and serving.

4. Easy Blackstone Hibachi Chicken and Veggies

Easy Blackstone Hibachi Chicken and Veggies brings the fun and flavor of a Japanese steakhouse right to your patio. The Blackstone griddle is the perfect tool for creating this classic dish, allowing you to quickly stir-fry tender chicken.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 zucchini, sliced
• 1 medium onion, chopped
• 2 carrots, julienned or thinly sliced
• 8 oz mushrooms, sliced
• 3 tablespoons soy sauce
• 2 tablespoons teriyaki sauce
• 1 tablespoon sesame oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• Cooked rice for serving
• Sesame seeds for garnish

Instructions

1. Preheat your Blackstone griddle over medium-high heat for about 10-15 minutes.
2. Add the sesame oil and one tablespoon of butter to the hot griddle. Place the chicken pieces on the griddle and season with salt and pepper.
3. Cook the chicken for 5-7 minutes, turning occasionally, until it’s golden brown and cooked through. Move the cooked chicken to a cooler zone on the griddle.
4. Add the remaining tablespoon of butter to the other side of the griddle. Add the carrots and onion, cooking for 2-3 minutes until they begin to soften.
5. Add the zucchini and mushrooms to the vegetables and continue to cook for another 3-4 minutes until tender-crisp.
6. Add the minced garlic and cook for 30 seconds until fragrant.
7. Combine the chicken and vegetables on the griddle. Pour the soy sauce and teriyaki sauce over the top and toss everything together to coat well.
8. Serve immediately over a bed of rice, garnished with a sprinkle of sesame seeds.

5. Grilled Chicken Tacos with Mango Salsa

Grilled Chicken Tacos with Mango Salsa deliver a sensational taste of summer, cooked effortlessly on your Blackstone griddle. The savory, spice-rubbed chicken gets a beautiful char on the flat-top, creating the perfect base for a sweet and zesty mango salsa. 

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 large ripe mango, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, minced (optional)
• Juice of 2 limes
• 8-10 small flour or corn tortillas
• Crumbled cotija or feta cheese for topping
• 2 tablespoons olive oil

Instructions

1. In a small bowl, prepare the mango salsa by combining the diced mango, red onion, cilantro, minced jalapeño, and the juice of one lime. Stir gently and set aside.
2. In another bowl, mix together the chili powder, cumin, paprika, and garlic powder. Rub the spice blend all over the chicken breasts.
3. Preheat your Blackstone griddle to medium-high heat. Add the olive oil.
4. Place the seasoned chicken on the hot griddle and cook for 6-8 minutes per side, until the chicken is fully cooked through and has a nice char.
5. Remove the chicken from the griddle and let it rest for 5 minutes before slicing it into thin strips. Squeeze the juice of the remaining lime over the sliced chicken.
6. Briefly warm the tortillas on the griddle for about 20-30 seconds per side.
7. Assemble your tacos by filling the warm tortillas with the sliced chicken, a generous spoonful of mango salsa, and a sprinkle of cotija cheese.

6. Smash Burgers on the Blackstone

Smash Burgers on the Blackstone are a culinary game-changer, creating that irresistible, diner-style burger with lacy, crispy edges and a juicy center. The ultra-hot surface of the flat-top grill is essential for this technique, creating maximum contact to form a perfect savory crust.

Ingredients

• 1 lb ground beef (80/20 chuck is ideal)
• 4 slices of American cheese
• 4 brioche burger buns
• 2 tablespoons butter, softened
• Salt and freshly ground black pepper
• Your favorite toppings: lettuce, sliced tomatoes, onions, pickles, and burger sauce

Instructions

1. Divide the ground beef into 4 equal portions and gently roll them into loose balls. Do not overwork the meat.
2. Preheat your Blackstone griddle to high heat until it is smoking slightly.
3. Spread the softened butter on the cut sides of the burger buns. Place them on the griddle and toast for about 30-60 seconds until golden brown. Remove and set aside.
4. Place the beef balls onto the hot griddle, leaving ample space between them.
5. Using a stiff metal spatula or burger press, firmly smash each ball into a thin patty (about 1/4-inch thick). To prevent sticking, you can place a piece of parchment paper between the meat and the press.
6. Season the top of the patties generously with salt and pepper. Cook for about 2 minutes, until a deep brown crust forms on the bottom.
7. Scrape under the patties to keep the crust intact, flip them over, and immediately place a slice of cheese on top of each.
8. Cook for another minute to melt the cheese and finish cooking.

7. Blackstone Breakfast Hash with Sausage and Potatoes

Blackstone Breakfast Hash with Sausage and Potatoes is the ultimate morning comfort food, all cooked together on the expansive flat-top. This recipe combines savory, crumbled sausage with perfectly crispy, golden-brown potatoes and tender sautéed onions.

Ingredients

• 1 lb ground breakfast sausage
• 4 medium potatoes, diced into 1/2-inch cubes
• 1 medium onion, chopped
• 1 bell pepper, chopped (optional)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 4-6 large eggs (optional)
• Shredded cheddar cheese for topping (optional)

Instructions

1. For best results, par-cook the diced potatoes by boiling for 5 minutes or microwaving for 4-5 minutes until slightly tender. Drain them well.
2. Preheat your Blackstone griddle to medium-high heat.
3. Place the ground sausage on the griddle, breaking it apart with your spatula as it cooks. Cook until browned and fully cooked, then move it to a cooler section of the griddle.
4. Add the olive oil to the empty side of the griddle. Spread the par-cooked potatoes in a single layer and season with salt, pepper, and garlic powder.
5. Cook the potatoes for 10-12 minutes, flipping every few minutes, until they are golden brown and crispy on all sides.
6. Add the chopped onion and bell pepper to the potatoes and cook for another 3-4 minutes until softened.
7. Combine the cooked sausage with the potato mixture and toss everything together.
8. If using, create wells in the hash, crack an egg into each, and cook to your desired doneness. 
9. Top with shredded cheese during the last minute of cooking to melt.

8. Blackstone Chicken Bacon Ranch Wraps

Blackstone Chicken Bacon Ranch Wraps pack an irresistible combination of flavors, all brought together on the hot flat-top griddle. This recipe layers juicy, seasoned chicken, crispy bacon, and gooey melted cheese with cool ranch dressing inside a warm, toasted tortilla. 

Ingredients

• 1 lb boneless, skinless chicken breast, thinly sliced or pounded thin
• 8 slices of bacon
• 4 large burrito-sized flour tortillas
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/2 cup ranch dressing
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat your Blackstone griddle to medium heat.
2. Place the bacon strips on the griddle and cook for 7-10 minutes, flipping once, until perfectly crispy. Remove from the griddle and set aside on a paper towel-lined plate.
3. While the bacon cooks, season the chicken with salt, pepper, and garlic powder.
4. Add the olive oil to the griddle and place the seasoned chicken on the hot surface. Cook for 4-6 minutes per side, until golden brown and cooked through.
5. Remove the chicken from the griddle, let it rest for a moment, and then chop it into bite-sized pieces. Roughly chop the cooked bacon.
6. Assemble the wraps by laying a tortilla flat and layering it with chicken, bacon, cheese, lettuce, tomatoes, and a drizzle of ranch dressing.
7. Fold in the sides of the tortilla and roll it up tightly.
8. Place the wrap seam-side down on the griddle and cook for 1-2 minutes per side, until the tortilla is golden-brown and the cheese is melted. Serve immediately.

9. Blackstone Chicken Fried Rice

Blackstone Chicken Fried Rice transforms your flat-top into a high-powered wok, perfect for whipping up a meal that’s better than takeout. The griddle’s large, continuous surface allows you to cook all the elements simultaneously, infusing the rice with a delicious flavor.

Ingredients

• 4 cups cooked and chilled rice (day-old rice works best)
• 1 lb boneless, skinless chicken breast, diced
• 1 cup frozen peas and carrots, thawed
• 1/2 medium onion, chopped
• 2 large eggs, lightly beaten
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• Sliced green onions for garnish

Instructions

1. Preheat your Blackstone griddle over medium-high heat for 10 minutes.
2. Add 1 tablespoon of vegetable oil to one side of the griddle. Add the diced chicken, season with salt and pepper, and cook until golden brown and cooked through. Move to a cooler area of the griddle.
3. On the other side of the griddle, add the remaining vegetable oil. Add the chopped onion and cook for 2 minutes until it begins to soften. Add the minced garlic and cook for 30 seconds more.
4. Push the onions and garlic to the side. Pour the beaten eggs onto the griddle and scramble them with your spatula until cooked.
5. Add the chilled rice and the thawed peas and carrots onto the griddle. Drizzle with soy sauce and sesame oil.
6. Using your spatulas, chop and mix the rice with the vegetables and eggs.
7. Combine the cooked chicken with the rice mixture and continue to stir-fry everything together for 2-3 minutes until heated through.
8. Serve hot, garnished with freshly sliced green onions.

10. Blackstone Cinnamon Rolls with Cream Cheese Glaze

Blackstone Cinnamon Rolls with Cream Cheese Glaze are a wonderfully decadent treat, proving that your griddle isn’t just for savory foods. This easy method uses a basting dome to create an oven-like effect, resulting in rolls that are perfectly golden on the outside and delightfully soft and gooey on the inside.

Ingredients

• 1 can (8-count) refrigerated cinnamon rolls
• 2 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla extract
• 1 tablespoon butter

Instructions

1. Preheat your Blackstone griddle on the lowest possible heat setting.
2. While the griddle heats up, prepare the glaze. In a small bowl, whisk together the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth.
3. Open the can of cinnamon rolls and separate them.
4. Add the butter to the hot griddle and let it melt. Place the cinnamon rolls onto the buttered surface, leaving space between each one.
5. Immediately cover the rolls with a basting dome or a large metal bowl to trap heat.
6. Cook for 5-7 minutes, until the bottoms are golden brown.
7. Carefully flip each cinnamon roll, cover them with the dome again, and cook for another 5-7 minutes until they are cooked through.
8. Remove the finished cinnamon rolls from the griddle and drizzle generously with the homemade cream cheese glaze while they are still warm.

11. Blackstone Griddle Tortellini with Pesto

Blackstone Griddle Tortellini with Pesto offers a unique twist on a classic pasta dish, bringing Italian-inspired flavors to your flat-top. Searing pre-cooked tortellini on the griddle gives them a delightful texture—soft and cheesy on the inside with a slightly crisp exterior.

Ingredients

• 1 package (16-20 oz) refrigerated cheese tortellini
• 1 cup cherry tomatoes
• 1/2 cup prepared basil pesto
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish
• Salt and black pepper to taste

Instructions

1. Cook the tortellini according to the package directions, typically by boiling for 3-5 minutes. Drain thoroughly and set aside.
2. Preheat your Blackstone griddle to medium-high heat.
3. Add the olive oil to the griddle surface. Place the cherry tomatoes on the hot griddle and cook for 2-3 minutes, until they just begin to soften and blister.
4. Add the cooked and drained tortellini to the griddle alongside the tomatoes. Spread them in a single layer.
5. Cook for 3-4 minutes, tossing occasionally, until the tortellini are heated through and have a light golden-brown sear.
6. Reduce the heat to low, pour the pesto over the tortellini and tomatoes, and toss gently to coat everything evenly.
7. Remove from the griddle immediately to prevent the pesto from overcooking.
8. Serve in bowls topped with a generous sprinkle of grated Parmesan cheese, fresh basil leaves, and a pinch of black pepper.

12. Blackstone Philly Cheesesteak Sandwiches

Blackstone Philly Cheesesteak Sandwiches are one of the most iconic meals you can make on a flat-top griddle, delivering authentic flavor that rivals any famous steak shop. The expansive hot surface is perfect for caramelizing the onions and peppers.

Ingredients

• 1 lb ribeye steak, very thinly sliced
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 slices of provolone cheese
• 4 hoagie rolls
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. For easier slicing, place the steak in the freezer for 30 minutes before slicing it as thinly as possible against the grain.
2. Preheat your Blackstone griddle to medium-high heat.
3. Add olive oil to the griddle, then add the sliced onions and bell peppers. Cook for 5-7 minutes, stirring occasionally, until softened and lightly caramelized. Move the vegetables to a cooler zone of the griddle.
4. Place the thinly sliced steak on the hot part of the griddle. Season with salt and pepper and cook for 2-3 minutes, chopping and flipping with your spatulas, until just browned.
5. Combine the cooked steak with the onions and peppers, mixing them together well.
6. Divide the mixture into four equal portions on the griddle. Place a slice of provolone cheese over each portion to melt.
7. Slice the hoagie rolls open and place them on the griddle for a minute to toast lightly.
8. Using a spatula, scoop each portion of the cheesy steak mixture into a toasted roll and serve immediately.

13. Camping Nachos on the Blackstone

Camping Nachos on the Blackstone turn any outdoor gathering into a fiesta, making them the ultimate shareable comfort food. The flat-top surface is perfect for cooking up seasoned ground beef and then creating a massive platter of chips layered with gooey cheese.

Ingredients

• 1 lb ground beef
• 1 packet of taco seasoning
• 1 large bag of tortilla chips
• 2 cups shredded Mexican cheese blend
• 1 can (15 oz) black beans, rinsed and drained
• Toppings: Diced tomatoes, sliced black olives, diced avocado, sour cream, salsa

Instructions

1. Preheat your Blackstone griddle to medium-high heat.
2. Add the ground beef to the griddle and cook, crumbling it with a spatula, until fully browned. Scrape away any excess grease.
3. Add the taco seasoning and 1/4 cup of water to the beef. Stir until well combined, then mix in the rinsed black beans. Move the meat mixture to a cooler part of the griddle.
4. Turn the main griddle zone down to low heat. Spread a large layer of tortilla chips across the surface.
5. Evenly spoon the beef and bean mixture over the tortilla chips.
6. Sprinkle the shredded cheese all over the top of the meat and chips.
7. Cover the entire pile of nachos with a basting dome or tent with aluminum foil. Let them heat for 3-5 minutes, or until the cheese is completely melted.
8. Use two long spatulas to carefully transfer the nachos to a large serving platter. Top with your favorite cold toppings like tomatoes, olives, and avocado, and serve immediately.

14. Crispy Smashed Potatoes on the Griddle

Crispy Smashed Potatoes on the Griddle are a side dish that will steal the show, offering a fluffy interior with an unbelievably crispy fried exterior. The Blackstone griddle is the perfect tool for maximizing that crunchy surface area after the potatoes are smashed.

Ingredients

• 1.5 lbs small new potatoes or Yukon Gold potatoes
• 3 tablespoons olive oil
• 4 slices of bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped chives or green onions
• Salt, black pepper, and garlic powder to taste

Instructions

1. Place the whole potatoes in a pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain them thoroughly.
2. Preheat your Blackstone griddle to medium-high heat.
3. Add the olive oil to the hot griddle. Place the boiled potatoes on the griddle, leaving plenty of space between them.
4. Use a heavy spatula or the bottom of a mug to gently smash each potato down to about a 1/2-inch thickness.
5. Season the tops of the smashed potatoes with salt, pepper, and garlic powder.
6. Cook for 5-7 minutes per side without moving them, until a deep golden-brown and crispy crust forms.
7. Flip the potatoes, and top each one with a generous amount of shredded cheddar cheese and crumbled bacon.
8. Cover with a basting dome for 1-2 minutes to melt the cheese until it’s bubbly and delicious. Garnish with fresh chives and serve immediately.

15. Garlic Butter Shrimp and Asparagus

Garlic Butter Shrimp and Asparagus is a vibrant, healthy, and remarkably fast meal to whip up on your Blackstone griddle. This recipe pairs tender-crisp asparagus with plump, juicy shrimp, all tossed in a rich garlic butter sauce right on the flat-top. 

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 bunch of fresh asparagus, ends trimmed
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes (optional)
• Juice of half a lemon
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. In a bowl, toss the asparagus with olive oil, salt, and pepper. Set aside.
2. Preheat your Blackstone griddle to medium-high heat.
3. Place the seasoned asparagus on the hot griddle in a single layer. Cook for 5-7 minutes, turning occasionally, until tender-crisp and slightly charred.
4. Push the cooked asparagus to the cooler side of the griddle.
5. On the hotter side, melt the butter. Add the minced garlic and optional red pepper flakes and cook for 30 seconds until fragrant.
6. Add the shrimp to the garlic butter in a single layer. Cook for 1-2 minutes per side until they turn pink and opaque.
7. Squeeze the lemon juice over the shrimp and toss them together with the asparagus.
8. Remove everything from the griddle, garnish with fresh parsley, and serve immediately.

16. Griddle Breakfast Sandwiches

Griddle Breakfast Sandwiches are a fast-food favorite that you can create right in your backyard, made even better on the Blackstone. The expansive flat-top allows you to toast the English muffins, fry the bacon, and cook the eggs all at the same time.

Ingredients

• 4 English muffins, split
• 8 slices of bacon
• 4 large eggs
• 4 slices of American or cheddar cheese
• 2 tablespoons butter, softened
• Salt and black pepper to taste
• Chopped chives for garnish (optional)

Instructions

1. Preheat your Blackstone griddle to medium heat.
2. Place the strips of bacon on one side of the griddle and cook for 7-9 minutes, flipping once, until they reach your desired crispiness.
3. While the bacon cooks, butter the cut sides of the English muffins. Place them on another section of the griddle and toast until golden brown, about 2-3 minutes.
4. In the bacon grease or a newly buttered spot, crack the eggs directly onto the griddle. Break the yolk and season with salt and pepper, or lightly scramble them with a spatula.
5. When the eggs are almost set, place a slice of cheese over each one to melt.
6. Assemble the sandwiches by placing a cheesy egg on the bottom half of a toasted English muffin.
7. Top the egg with two slices of crispy bacon, then place the other half of the English muffin on top.
8. Garnish with chives if desired and serve immediately.

17. Griddle Fried Egg and Avocado Toast

Griddle Fried Egg and Avocado Toast brings a trendy café staple to your backyard, made even more delicious with a touch of flat-top magic. The Blackstone excels at creating perfectly golden, crispy toast while simultaneously frying an egg to your exact preference.

Ingredients

• 2 slices of thick-cut bread (sourdough or whole grain work well)
• 1 ripe avocado
• 2 large eggs
• 1 tablespoon olive oil or butter
• Flaky sea salt and freshly ground black pepper
• Red pepper flakes (optional)
• 1 wedge of lemon

Instructions

1. Preheat your Blackstone griddle to medium heat.
2. Halve the avocado, remove the pit, and mash the flesh in a small bowl. Squeeze the lemon wedge over it to prevent browning and add flavor.
3. Brush both sides of the bread slices with olive oil or spread with butter.
4. Place the bread on one side of the griddle and toast for 2-3 minutes per side, until golden brown and crisp.
5. At the same time, add a little oil or butter to an open space on the griddle. Crack the eggs onto the hot surface and cook to your liking (sunny-side up is classic). Season with salt and pepper.
6. Remove the toast from the griddle once done.
7. Spread the mashed avocado evenly over each slice of hot toast.
8. Gently place a fried egg on top of the avocado toast. 
9. Sprinkle with red pepper flakes if you like a little heat, and serve immediately.

18. Grilled Steak and Garlic Butter Mushrooms

Grilled Steak and Garlic Butter Mushrooms delivers a premium steakhouse experience right from your own backyard. The solid steel surface of the Blackstone griddle is unmatched for creating a perfect, edge-to-edge crust on a ribeye.

Ingredients

• 2 (1-inch thick) ribeye steaks
• 8 oz cremini mushrooms, sliced
• 4 tablespoons butter
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 sprigs of fresh thyme (optional)
• Coarse sea salt and freshly ground black pepper
• Chopped fresh parsley for garnish

Instructions

1. Allow the steaks to sit at room temperature for 20-30 minutes. Pat them completely dry with a paper towel and season generously on all sides with salt and pepper.
2. Preheat your Blackstone griddle to high heat.
3. Add the olive oil to the griddle. Carefully place the steaks on the hot surface and cook for 3-5 minutes per side for a medium-rare finish, depending on thickness.
4. While the steak sears, melt the butter on a cooler part of the griddle. Add the sliced mushrooms and cook until they are browned and have released their liquid.
5. Add the minced garlic and thyme sprigs to the mushrooms, cooking for one minute more until fragrant.
6. Once the steak reaches your desired temperature, remove it from the griddle and let it rest on a cutting board for at least 5 minutes.
7. Slice the steak against the grain or serve whole.
8. Top the rested steak with a generous spoonful of the garlic butter mushrooms and garnish with fresh parsley.

19. Healthy Chicken Stir Fry with Broccoli

Healthy Chicken Stir Fry with Broccoli is a takeout classic that’s healthier, fresher, and faster when cooked on the griddle. The high, consistent heat of the flat-top ensures the chicken gets a perfect sear while the broccoli remains wonderfully tender-crisp.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 large head of broccoli, cut into florets
• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon olive oil
• Sesame seeds and green onions for garnish

Instructions

1. In a small bowl, whisk together the soy sauce, honey, and sesame oil to create the sauce. Set aside.
2. Preheat your Blackstone griddle to medium-high heat.
3. Add the olive oil to the griddle. Place the chicken pieces on the hot surface, season with salt and pepper, and cook until golden brown and cooked through.
4. Move the chicken to one side and add the broccoli florets to the other. Add a splash of water and cover with a basting dome for 2-3 minutes to steam until tender-crisp.
5. Add the minced garlic and grated ginger to the broccoli and cook for 30 seconds until fragrant.
6. Combine the chicken and broccoli, tossing them together.
7. Pour the prepared sauce over everything on the griddle.
8. Stir continuously for 1-2 minutes as the sauce thickens and coats the chicken and broccoli. Garnish with sesame seeds and green onions before serving.

20. High-Protein Blackstone Breakfast Burritos

High-Protein Blackstone Breakfast Burritos are the ultimate fuel to kickstart your day, loaded with savory meats, eggs, and melted cheese. The griddle is the perfect workstation for this recipe, allowing you to cook the sausage, bacon, and eggs.

Ingredients

• 6 large burrito-sized flour tortillas
• 1/2 lb ground breakfast sausage
• 6 slices of bacon, chopped
• 8 large eggs, beaten
• 1 1/2 cups shredded cheddar or Mexican cheese blend
• Salt and black pepper to taste
• Salsa or hot sauce for serving

Instructions

1. Preheat your Blackstone griddle to medium heat.
2. Add the chopped bacon and ground sausage to the hot griddle. Cook, stirring and chopping with your spatula, until the bacon is crisp and the sausage is fully cooked.
3. Scrape away the excess grease and move the cooked meats to one side of the griddle.
4. Pour the beaten eggs onto the other side of the griddle. Scramble them until they are cooked to your liking and season with salt and pepper.
5. Combine the meats and eggs, then sprinkle the shredded cheese over the top. Let it sit for a minute to allow the cheese to melt.
6. Warm the tortillas on a clear spot on the griddle for about 20-30 seconds.
7. Spoon the protein-packed filling into the center of each warm tortilla. Fold the sides in and roll them up tightly.
8. For a crispy finish, place the rolled burrito seam-side down on the griddle for a minute until golden brown.

21. Loaded Blackstone Nacho Fries

Loaded Blackstone Nacho Fries are a wildly popular comfort food mashup, swapping tortilla chips for a base of crispy, golden French fries. Your flat-top griddle is the perfect tool for cooking the fries to perfection while also browning the seasoned taco meat.

Ingredients

• 1 bag (28 oz) frozen French fries
• 1 lb ground beef
• 1 packet of taco seasoning
• 2 cups shredded cheddar or Mexican cheese blend
• 1/2 cup diced tomatoes
• 2 tablespoons sliced jalapeños
• Sour cream and salsa for serving
• 2 tablespoons olive oil

Instructions

1. Preheat your Blackstone griddle to medium-high heat.
2. Add the olive oil to the griddle and spread the frozen fries in a single layer. Cook for 15-20 minutes, flipping occasionally, until they are golden brown and crispy.
3. While the fries are cooking, add the ground beef to another area of the griddle. Cook and crumble until browned, then drain off the excess grease.
4. Add the taco seasoning and a 1/4 cup of water to the cooked beef and stir to combine.
5. Once the fries are crisp, gather them into a large pile. Top them evenly with the seasoned beef mixture.
6. Sprinkle the shredded cheese all over the fries and beef.
7. Cover with a basting dome for 2-3 minutes to melt the cheese until it’s bubbly.
8. Carefully transfer the nacho fries to a serving platter. Top with diced tomatoes, jalapeños, and a dollop of sour cream before serving.

22. Quick Blackstone Shrimp Tacos

Quick Blackstone Shrimp Tacos are the perfect solution for a fast, fresh, and flavor-packed weeknight meal. The intense heat of the griddle sears the seasoned shrimp in mere minutes, leaving them juicy and tender with a delicious char.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 2 cups shredded slaw mix (cabbage and carrots)
• 8-10 small corn or flour tortillas
• 2 limes, one juiced, one cut into wedges
• 2 tablespoons olive oil
• Salt to taste

Instructions

1. Prepare a simple cilantro-lime crema by mixing the sour cream, chopped cilantro, and the juice of one lime in a small bowl. Season with a pinch of salt.
2. In a separate bowl, toss the shrimp with olive oil, chili powder, and cumin until evenly coated.
3. Preheat your Blackstone griddle to medium-high heat.
4. Place the tortillas on the griddle and warm for about 20 seconds per side. Remove and set aside.
5. Add the seasoned shrimp to the hot griddle in a single, even layer.
6. Cook the shrimp for 1-2 minutes per side, until they are pink and opaque. Do not overcook.
7. Remove the shrimp from the griddle and squeeze the lime wedges over them.
8. Build your tacos by placing a layer of slaw mix on a warm tortilla, topping it with a few pieces of shrimp, and finishing with a drizzle of the cilantro-lime crema.

23. Sweet Chili Shrimp Skewers

Sweet Chili Shrimp Skewers are an incredibly easy appetizer that delivers a huge punch of sweet and spicy flavor. Cooking these on the Blackstone griddle allows the sweet chili sauce to bubble and caramelize, creating a deliciously sticky glaze on the plump.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 cup sweet chili sauce
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• Juice of 1 lime
• 1 tablespoon olive oil
• Chopped fresh cilantro for garnish
• Small wooden skewers

Instructions

1. Soak the wooden skewers in water for at least 20 minutes to prevent them from burning on the griddle.
2. In a mixing bowl, combine the sweet chili sauce, soy sauce, minced garlic, and lime juice.
3. Reserve about a quarter of the sauce for basting later. Add the shrimp to the remaining sauce and toss to coat them well.
4. Thread 3 to 4 shrimp onto each soaked skewer.
5. Preheat your Blackstone griddle to medium-high heat and add the olive oil.
6. Place the shrimp skewers on the hot griddle. Cook for 2-3 minutes per side.
7. During the last minute of cooking, brush the skewers with the reserved sweet chili sauce.
8. The skewers are done when the shrimp are pink and opaque and the glaze is caramelized. Garnish with fresh cilantro before serving.

24. Teriyaki Steak and Veggie Meal Prep Bowls

Teriyaki Steak and Veggie Meal Prep Bowls are a game-changer for your weekly lunch routine, made efficiently on the Blackstone griddle. The large flat-top allows you to cook tender strips of steak and a colorful mix of vegetables all at once, saving you time.

Ingredients

• 1.5 lbs sirloin steak, thinly sliced
• 1 head of broccoli, cut into florets
• 2 bell peppers (e.g., one red, one yellow), sliced
• 1 cup snow peas
• 1 cup of your favorite teriyaki sauce
• 2 tablespoons olive oil
• Cooked rice for serving
• Sesame seeds and sliced green onions for garnish

Instructions

1. Preheat your Blackstone griddle to medium-high heat.
2. Toss the broccoli and bell peppers in 1 tablespoon of olive oil. Place them on the griddle and cook for 5-6 minutes until they begin to get tender-crisp.
3. Add the snow peas to the vegetables and cook for another 2 minutes.
4. Move the cooked vegetables to one side of the griddle. Add the remaining olive oil and the sliced steak to the hot, empty side.
5. Cook the steak for 3-4 minutes, stirring frequently, until it’s browned and cooked to your desired doneness.
6. Combine the steak and vegetables, then pour the teriyaki sauce over the top. Toss everything together for 1-2 minutes until the sauce is heated through.
7. Assemble your meal prep bowls by adding a base of cooked rice.
8. Top the rice with the teriyaki steak and vegetables, then garnish with sesame seeds and green onions. Allow to cool before sealing for storage.

25. Healthy Griddle Veggie Stir-Fry

Healthy Griddle Veggie Stir-Fry is a vibrant and versatile dish that showcases the best of what your Blackstone can do. The high, even heat of the flat-top is perfect for giving a colorful medley of vegetables a fantastic sear while keeping them delightfully crisp-tender.

Ingredients

• 1 head of broccoli, cut into florets
• 1 red bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 8 oz cremini mushrooms, sliced
• 1 medium onion, sliced
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Sliced green onions for garnish

Instructions

1. Preheat your Blackstone griddle to medium-high heat.
2. Add the olive oil to the griddle. Add the broccoli and onion first, as they take the longest to cook. Stir-fry for 3-4 minutes.
3. Add the sliced bell peppers and mushrooms to the griddle. Continue to cook for another 3-4 minutes, stirring occasionally.
4. Add the zucchini and minced garlic to the vegetable mix. Cook for 2-3 more minutes until all the vegetables are tender but still have a slight crunch.
5. Reduce the griddle heat to low.
6. Drizzle the soy sauce and sesame oil over the vegetables.
7. Toss everything together for one final minute to ensure all the vegetables are coated in the sauce.
8. Remove from the griddle, garnish with sliced green onions, and serve immediately.

Conclusion

With these 25 recipes, your Blackstone griddle is set to become the star of your backyard culinary adventures. We hope this collection inspires you to experiment with new flavors and create lasting memories around delicious food. 

Now, it’s time to get out there, fire up that flat-top, and enjoy the sizzle of success.