Blackstone Chili Crisp Chicken Salads
I’ve been trying out some new recipe ideas using chili crisp, and these Blackstone Chili Crisp Chicken Salads were insanely addicting.
They are a little spicy, but we all love spice in my family!
I kept things super simple by using a pouch of microwavable rice for the crispy rice topping.
And Asian salad kits that have the veggies already chopped with dressing and salad toppings included.
How to make Blackstone Chili Crisp Chicken Salads
First make the chili crisp sauce by putting 3 tablespoons chili crisp in a bowl with 2 tablespoons soy sauce.
Then mince some garlic and mix that right in.
Then dice 1 pound of boneless, skinless chicken thighs or chicken breasts and put in a bowl.
Add a few spoonfuls of the chili crisp mixture, kosher salt, pepper, and an optional ingredient… Blackstone Pineapple Sriracha seasoning.
Or any other seasoning blend that you love.
Mix it together and let the chicken marinate for about 30 minutes.
Preheat your Blackstone or flat top griddle to medium heat.
Add cooking oil of choice and put the chicken on one side of the griddle.
And the rice on the other side of griddle.
No need to microwave the rice first.
Squirt some water on the rice and cover with a melting dome for 2 minutes.
Remove dome halfway through to mix the rice with spatulas and add more water before covering again.
Mix the chicken with your spatulas a few times as well.
Set your melting dome aside.
And drizzle the remaining chili crisp mixture over the rice.
Then toss the rice and spread the rice in a single layer with your spatulas and press down slightly so the rice crisps a little.
Flip the rice a few times and cook both the rice and chicken, separately, for 7 to 8 minutes.
You’ll want the rice to look just like this… crispy and super flavorful!
Remove the chicken and rice to let cool while you assemble 2 Asian salad kits with the toppings and dressing.
Top the salads with the chili crisp chicken and crispy rice.
Blackstone Chili Crisp Chicken Salads are almost too pretty to eat!
If you like Blackstone Chili Crisp Chicken Salads, you might also like these recipes…
Blackstone Chili Crisp Breakfast Sandwiches
And Blackstone Italian Tortellini Caesar Salad
Blackstone Griddle Chicken Fajitas
Best Blackstone Fried Rice Recipes
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Blackstone Chili Crisp Chicken Salads
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 3 tablespoons chili crisp
- 2 tablespoons soy sauce
- 4 cloves garlic minced
- 1 pound boneless, skinless chicken thighs (or chicken breasts) cut into bite size pieces
- kosher salt, pepper, Blackstone Pineapple Sriracha seasoning (optional, or another seasoning blend that you love)
- cooking oil of choice
- 1 (8.5-ounce) pouch Jasmine or cilantro lime microwavable rice no need to microwave rice
- 2 (12-ounce) Asian style salad kits
Instructions
- Put the chili crisp, soy sauce, and garlic into a bowl. Stir until combined.
- Put the chicken into a bowl, add 2 tablespoons of the chili crisp mixture, kosher salt, pepper, and the pineapple sriracha seasoning if using. Stir until combined and marinate at least 30 minutes.
- Preheat griddle to medium. Add cooking oil of choice and add the chicken to one side of the griddle and the rice on the other side of griddle.
- Squirt some water on the rice and cover with a melting dome for 2 minutes. Remove dome halfway through to mix rice with spatulas and add more water before covering again. Mix chicken with spatulas a few times as well.
- Set melting dome aside. Add remaining chili crisp mixture to rice and combine with spatulas. Spread rice in single layer with your spatulas and press down slightly so rice crisps a little. Flip rice a few times and cook both the rice and chicken, separately, for 7 to 8 minutes.
- Remove rice and chicken and let cool slightly. Assemble salad kits according to package directions with included dressing and toppings. Divide between 4 bowls and top each with the chili crisp rice and chicken.
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