Blackstone Chili Crisp Chicken Salads
Blackstone Chili Crisp Chicken Salads creates crispy rice on the flat top griddle, flavorful griddled chicken, served on Asian salad kits!
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.