Blackstone chicken with avocado chimichurri is a healthy and delicious meal full of flavor made on the griddle.
It’s also low carb and keto friendly if you’re into that.
If not, might I highly suggest serving with some fresh bread to also dip in the delicious avocado chimichurri sauce.
This does make a lot because we are using 3 to 4 pounds of boneless, skinless chicken thighs cut into bite sized pieces.
You could use chicken breasts if desired, but I like the thighs because they are more juicy and flavorful.
How to make Blackstone Chicken with Avocado Chimichurri
First we will make chimichurri sauce and add the avocado later.
There are SOOOO many different ways to make chimichurri, this is the way I make mine (even with a very non traditional ingredient).
Put a bunch of cilantro, a jalapeno, a bunch of green onions, garlic cloves, 1/2 cup olive oil, and 3 to 4 tablespoons of red wine vinegar into a food processor or blender.
You can leave some of the jalapeno seeds or remove them, depending on your spice preference.
Season with kosher salt, pepper, and the non traditional ingredient… a tablespoon of soy sauce.
It adds a little flavor bomb that no one is expecting, but the soy sauce can be optional.
Blend the chimichurri sauce, or rather just pulse a few times so it’s still slightly chunky.
Before adding the avocado, spoon some of the chimichurri into a gallon size plastic bag with 3 to 4 pounds of chicken cut into bite sized pieces.
Massage the bag with the chicken until evenly coated and marinate in the fridge for a few hours.
Then add either a small avocado or half of a large avocado into the food processor or blender, and blend until the sauce is smooth.
You can store the avocado chimichurri sauce covered in the fridge until ready to serve.
Once the chicken bites have been marinating for a few hours we are ready for the griddle!
Preheat your Blackstone to medium heat for several minutes.
Next add some cooking oil of choice to the Blackstone griddle along with the chicken bites.
Cook the chicken on the griddle for 8 to 10 minutes, flipping and turning several times with your hibachi spatulas.
Blackstone chicken with avocado chimichurri was loved by everyone in our family!
This could be served as an appetizer as well, or as dinner with a few side dishes.
With the leftovers my husband and daughter made wraps in tortillas with the extra avocado chimichurri, chicken, lettuce, and cheese… so yummy!
If you like Blackstone Chicken with Avocado Chimichurri, you might also like these griddle recipes…
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Blackstone Chicken with Avocado Chimichurri
- Blackstone Griddle
- Flat Top Grill/ Griddle
- 3 to 4 pounds boneless, skinless chicken thighs (or breasts)
- 1 bunch fresh cilantro
- 1 bunch green onions
- 1 jalapeno some or all seeds removed depending on spice preference
- 4 to 5 cloves garlic
- 1/2 cup olive oil
- 3 to 4 tablespoons red wine vinegar
- 1 tablespoon soy sauce (optional)
- kosher salt, pepper
- 1 small avocado (or half of a large avocado)
- cooking oil of choice (I used avocado oil)
- Trim any extra fat from the chicken if needed and cut into bite size pieces. Place in a gallon size plastic bag.
- Put the cilantro, green onion, jalapeno, garlic, olive oil, red wine vinegar, soy sauce (if using), kosher salt, and pepper into a blender or food processor. Pulse the food processor a few times until the mixture is somewhat blended.
- Put a few spoonfuls of this mixture into the bag with the chicken. Massage the bag until the chicken is evenly coated and marinate in the fridge for a few hours or overnight.
- Put the avocado (or avocado half) into the food processor and blend until smooth. Cover and refrigerate the sauce until ready to serve. Taste the sauce for seasoning and add more kosher salt or pepper if needed.
- Preheat the Blackstone griddle to medium heat for several minutes. Once hot add some cooking oil and the chicken bites.
- Cook the chicken 8 to 10 minutes total, flipping and turning them several times with hibachi spatulas. Serve with the avocado chimichurri sauce for dipping.
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