Blackstone Greek Chicken and Potatoes
Blackstone Greek Chicken and Potatoes is a complete, healthy dinner recipe for the griddle topped with Greek yogurt and feta cheese!
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice (I used olive oil)
- 1 pound petite redskin or gold potatoes diced, about inch size pieces
- kosher salt, pepper, dried oregano
- 1/2 cup water
- 1 1/2 pounds boneless, skinless chicken thighs (or breasts) cut into bite size pieces
- 1 red onion diced
- 1 red bell pepper sliced
- 7 to 8 cloves garlic minced
- 8 ounces fresh spinach roughly chopped
- 1/4 cup lemon juice
- 2 5.3 ounce containers plain Greek yogurt
- 6 ounces crumbled feta cheese
- Optional: basil for garnish
Instructions
- Prep all the ingredients and put them on a tray to carry out to the griddle.
- Preheat the griddle to medium heat for several minutes. Add some cooking oil of choice and the potatoes, season them with kosher salt, pepper, and oregano.
- Cook the potatoes on the griddle for 6 to 7 minutes, cover them with a melting dome as they cook, add some water under the dome to steam them. Flip them a few times with hibachi spatulas and add more water a few times.Note: If you don't have a melting dome, a foil pan works. Just be careful touching it as it will be hot.
- Remove the melting dome and add more cooking oil, the chicken, diced onions, sliced peppers, and season with more kosher salt, pepper, and oregano. Cook together with the potatoes for 6 to 7 more minutes, flipping and mixing a few times.
- Add the garlic and spinach. Cook 2 to 3 more minutes, flipping and mixing together on the griddle a few times.
- Turn the griddle off and add the lemon, yogurt, and half of the feta. Mix together for a minute and taste for seasoning, add more kosher salt, pepper, and/or oregano if needed. Garnish with the remaining feta and basil if desired.