Blackstone Jalapeno Ranch Chicken and Potatoes
Blackstone Jalapeno Ranch Chicken and Potatoes is a complete and easy dinner recipe for the griddle with a spicy kick.
Pretty healthy too!
You can control the spice level by removing some or most of the seeds from the jalapenos.
I left about half of the seeds, but my crew loves a little heat.
How to make Blackstone Jalapeno Ranch Chicken and Potatoes
First cut 1 1/2 pounds of boneless, skinless chicken thighs into bite size pieces.
Then slice a few jalapenos, removing the seeds according to your spice preference, or leave them all there if you’re really brave.
Cut a pound of redskin or gold potatoes into bite size pieces and also mince some garlic.
Preheat the Blackstone griddle or flat top grill to medium heat for a few minutes.
Add some cooking oil, the diced potatoes, kosher salt, pepper, and some water.
Cover with a melting dome and cook 6 to 7 minutes.
Remove the dome a few times to flip the potatoes and add more water each time before covering again.
Set the melting dome aside and add more cooking oil, the chicken, jalapenos, about 2 tablespoons of dry ranch seasoning, more kosher salt, and pepper.
Cook together 6 to 7 more minutes, mixing with hibachi spatulas a few times.
Add the garlic and cook another 2 to 3 minutes.
I add the garlic at the end so it doesn’t burn and become bitter.
Serve Blackstone Jalapeno Ranch Chicken and Potatoes with ranch dressing for dipping 🙂
This dinner was quite the hit after a fun pool day with the kids!
If you like Blackstone Jalapeno Ranch Chicken and Potatoes, you might also like these griddle recipes…
Blackstone Jalapeno Lime Chicken and Corn
A similar dinner idea for the griddle that is equally as amazing!
Blackstone Parmesan Chicken and Mushrooms
And Blackstone Cowboy Chicken Stir Fry
Beginner Blackstone Griddle Recipes
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Blackstone Jalapeno Ranch Chicken and Potatoes
Equipment
- Flat Top Grill/ Griddle
- Blackstone Griddle
Ingredients
- cooking oil of choice
- 1 pound redskin or gold potatoes cut into bite size pieces
- kosher salt, pepper
- 1 1/2 pounds boneless, skinless chicken thighs (or chicken breasts) cut into bite size pieces
- 4 to 6 jalapenos some seeds removed and sliced
- 2 tablespoons dry ranch seasoning
- 5 to 6 cloves garlic minced
- Optional: ranch dressing for dipping
Instructions
- Preheat the griddle to medium heat for a few minutes. Add some cooking oil, the potatoes, kosher salt, pepper, and some water. Cover with a melting dome and cook 6 to 7 minutes. Remove the dome a few times to flip the potatoes and add more water each time before covering again.
- Set the melting dome aside and add more cooking oil, the chicken, jalapenos, dry ranch seasoning, more kosher salt, and pepper. Cook together 6 to 7 more minutes, mixing with hibachi spatulas a few times.
- Add the garlic and cook another 2 to 3 minutes. Serve with ranch dressing for dipping if desired.
My new cookbook is now available, check it out HERE!
