Blackstone Garlic Parmesan Chicken – Easy Savory Campfire Dinner Recipe

The sizzle of chicken hitting a hot Blackstone grill, that unmistakable scent of garlic mingling with melting Parmesan—this is what summer camping dreams are made of. There’s something about cooking dinner outdoors that just makes food taste better, especially when you’re flipping juicy chicken right on the grill, surrounded by friends and laughter. Honestly, Blackstone Garlic Parmesan Chicken has become my secret weapon for stress-free, crowd-pleasing campfire meals.

I first whipped up this recipe on a camping trip after a long hike left us all starving and grumpy. I wanted something savory, satisfying, and—let’s face it—easy enough to pull off with a cooler full of basics. That’s when I remembered my go-to garlic Parmesan chicken from home and thought, “Why not try it on the Blackstone?” Total game changer. The chicken gets those gorgeous crispy edges, the garlicky butter smells so good you’ll have people wandering over from other campsites, and the cheese clings to every bite.

Whether you’re a seasoned camper or just looking for a new way to do dinner outside, this Blackstone Garlic Parmesan Chicken recipe is a must-try. It’s high in protein, totally customizable, and honestly, it tastes like you’re eating at a restaurant—with zero hassle. Perfect for families, picky eaters, or anyone who loves that classic garlic and cheese combo. I’ve tested this recipe more times than I can count, and it never fails to impress. Plus, it’s just as good for weeknight grilling at home!

Why You’ll Love This Recipe

If you’re still on the fence about Blackstone Garlic Parmesan Chicken, let me spill the beans (or should I say, the cheese?). After making this dish on camping trips, tailgates, and even backyard parties, I can confidently say it’s the kind of meal that gets devoured before you even sit down. Here’s what makes it stand out:

• Quick & Easy: Ready in about 30 minutes start to finish—perfect for hungry campers or busy weeknights.
• Simple Ingredients: No weird stuff here. We’re talking chicken, garlic, Parmesan, and a handful of pantry staples.
• Perfect for Outdoor Cooking: The Blackstone griddle makes it simple to cook for a crowd, but you can easily scale it down or make it at home on a skillet.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone goes back for seconds. I’ve watched it disappear at potlucks and campouts more times than I can count.
• Unbelievably Delicious: The combo of garlicky butter, sharp Parmesan, and juicy chicken is just plain addictive. It’s comfort food with a savory twist.

What really sets this Blackstone Garlic Parmesan Chicken apart is how the grill locks in flavor and texture. The chicken gets golden and crisp at the edges, the garlic butter seeps in without burning (thanks to a few learned tricks), and the cheese melts just right. You’re not just tossing chicken on a grill; you’re making something you’ll crave again and again.

Honestly, this is the kind of dish that makes camping meals feel special—no more settling for boring hot dogs or cans of chili. It’s as easy as it is impressive, so you can actually relax and enjoy the campfire. And if you’re the type who loves to wow friends with “secret recipes,” this one’s for you!

Ingredients Needed

This Blackstone Garlic Parmesan Chicken hits that magical balance: simple, bold flavors with ingredients you probably already have. Here’s what you’ll need:

• Chicken Breasts: 2 pounds (900g), boneless and skinless, cut into 1-inch (2.5cm) cubes or strips (thighs work too for extra juiciness)
• Olive Oil: 2 tablespoons (30ml) (for coating and grilling, gives that perfect sear)
• Butter: 4 tablespoons (56g), unsalted (don’t skip—this is what makes the sauce so rich)
• Fresh Garlic: 5 cloves, minced (or more, if you’re a garlic lover like me!)
• Parmesan Cheese: 3/4 cup (70g), grated (freshly grated melts best, but pre-grated is fine for camping)
• Italian Seasoning: 1 tablespoon (or use a mix of dried oregano, basil, and thyme)
• Salt & Black Pepper: To taste (I usually do 1/2 teaspoon each to start)
• Paprika: 1 teaspoon (gives a hint of smokiness and color)
• Red Pepper Flakes: 1/2 teaspoon (optional, for a bit of heat)
• Fresh Parsley: 2 tablespoons, chopped (for garnish and a pop of color—optional but so pretty!)

Ingredient Notes & Tips:

• Chicken: I’ve used both breasts and thighs; thighs are more forgiving if you’re worried about overcooking.
• Butter & Oil: The combo keeps the chicken moist and stops the garlic from burning. For dairy-free, just use more oil and skip the cheese or use a vegan Parmesan.
• Parmesan: Pre-shredded is fine for camping, but block Parmesan (grated at home) melts smoother. I like the nutty flavor of aged Parmigiano Reggiano, but use whatever fits your budget.
• Herbs/Spices: Italian seasoning is a shortcut, but you can mix your own if you prefer. Fresh herbs add a great finishing touch if you have them.
• Variations: Add a squeeze of lemon juice for brightness, or toss in some baby spinach at the end for color and extra nutrition.

Honestly, you can make this work with whatever you have on hand. I’ve even swapped the chicken for shrimp or tofu when cooking for friends with different diets!

Equipment Needed

Cooking Blackstone Garlic Parmesan Chicken at camp is a breeze with just a few basic tools. Here’s what you’ll want to bring along:

• Blackstone Griddle or Flat-Top Grill: Any size works, but I use the 22-inch model for camping (plenty of space for 4 people).
• Long Metal Spatula: Essential for flipping and tossing the chicken without losing pieces between the grates.
• Tongs: For turning chicken and moving it around quickly.
• Heat-Resistant Silicone Brush: Ideal for basting the garlic butter over the chicken (a spoon works in a pinch).
• Mixing Bowl: To toss the chicken with oil and spices before it hits the grill.
• Measuring Cups/Spoons: Always handy, but you can eyeball most things if you’re outdoorsy like me.
• Knife & Cutting Board: For prepping chicken and mincing garlic.
• Small Saucepan or Skillet: For melting the garlic butter (or just use a heat-safe bowl on the Blackstone corner).
• Paper Towels: For easy cleanup—trust me, you’ll thank yourself later!

If you don’t have a Blackstone, a regular cast iron skillet over a campfire or stovetop works well, too. I’ve even made a small batch in a heavy-duty foil packet during a rainy camping trip! For gear longevity, keep your Blackstone oiled and scrape it clean after each use.

Preparation Method

1. Prep the Chicken:
   
   Cut 2 pounds (900g) of boneless, skinless chicken breasts (or thighs) into 1-inch (2.5cm) chunks or strips. Pat dry with paper towels—this helps them brown up nicely on the Blackstone.
2. Season:
   
   In a large bowl, toss the chicken with 2 tablespoons (30ml) olive oil, 1 tablespoon Italian seasoning, 1 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon red pepper flakes (if using). Mix until every piece is evenly coated.
3. Preheat the Blackstone:
   
   Fire up your Blackstone griddle to medium-high heat (about 400°F/205°C). Give it a couple minutes to get ripping hot—this is key for searing.
4. Cook the Chicken:
   
   Drizzle a little extra olive oil on the hot griddle. Spread the chicken out in a single layer (don’t crowd it!). Sear for 4-5 minutes without stirring—that’s how you get those golden edges. Flip and cook another 3-4 minutes, until cooked through (internal temp should hit 165°F/74°C).
   
   Troubleshooting: If the chicken starts to steam, your griddle isn’t hot enough or you’ve crowded the pan. Cook in batches if needed!
5. Make the Garlic Butter:
   
   While the chicken cooks, melt 4 tablespoons (56g) unsalted butter in a small saucepan or heat-safe bowl (I just use a corner of the Blackstone). Add 5 minced garlic cloves and stir until fragrant, about 1-2 minutes. Don’t let the garlic brown—it’ll taste bitter.
6. Toss Chicken in Garlic Butter:
   
   Pour the melted garlic butter over the cooked chicken on the griddle. Toss well with a spatula so every piece gets coated. This is where the magic happens—the smell is unreal.
7. Add Parmesan:
   
   Sprinkle 3/4 cup (70g) grated Parmesan all over the chicken. Let it melt for 1-2 minutes. If you like crispy bits, let some cheese hit the griddle, then scrape it up with the chicken (so good!).
8. Garnish and Serve:
   
   Slide the chicken onto a platter. Sprinkle with chopped fresh parsley for color, and a squeeze of lemon if you’ve got it. Serve hot!

Prep Notes: If you’re camping, pre-chop and season the chicken at home for easy assembly. And don’t forget to pre-mix your dry spices in a snack-size zip bag!

Cooking Tips & Techniques

Let’s be honest—cooking on a Blackstone can feel a little wild at first (especially at camp), but these tips will help you nail it every time.

• Don’t overcrowd: If you cram too much chicken on the griddle, it’ll steam instead of getting that gorgeous golden crust. Cook in batches if you need to.
• Preheat properly: Wait until your griddle is truly hot before adding the chicken—this gives you those caramelized edges and seals in the juices.
• Garlic timing: Add garlic to the butter, not directly to the griddle, so it doesn’t burn (burnt garlic ruins everything, trust me—I learned the hard way).
• Cheese magic: Toss the chicken with Parmesan right at the end. If you want crispy cheese bits, let some of it hit the griddle and scrape it up with your spatula.
• Multitasking: While the chicken sears, melt the butter and garlic on a cool corner of the grill or in a small camp pot. It saves time and keeps everything piping hot.
• Consistency: Cut chicken pieces evenly so they cook at the same rate. Uneven chunks mean some dry out while others are still raw in the middle.
• Personal lesson: The first time I made this, I added the garlic straight to the griddle—big mistake! Now, I always melt it with butter on the side.

If you’re new to Blackstone cooking, relax. The griddle is super forgiving, and you’ll be a pro by your second try. Plus, if anything goes sideways, just call it “rustic” and serve with extra Parmesan—no one will complain!

Variations & Adaptations

Blackstone Garlic Parmesan Chicken is endlessly adaptable. Here are a few of my favorite ways to switch things up:

• Low-Carb/Keto: Skip the breadcrumbs (if you were tempted to add them) and stick with just Parmesan for a high-protein, low-carb meal. Serve with grilled veggies or a big salad.
• Spicy Buffalo Style: Add a few dashes of hot sauce to the garlic butter, then toss the finished chicken with extra Parmesan and a sprinkle of blue cheese crumbles.
• Vegetarian Version: Swap chicken for thick slices of tofu or cauliflower “steaks.” Just press out moisture first so they crisp up nicely.
• Gluten-Free: This recipe is naturally gluten-free as written—no flour or breadcrumbs required! Just double-check your spices and cheese if you’re extra sensitive.
• Different Cooking Methods: No Blackstone? Use a large cast iron skillet over a campfire, or even make it indoors on the stove. I’ve also baked the seasoned chicken in a foil packet on the grill for an easy cleanup night.

Personal favorite? I love making a sheet pan version at home with extra veggies (think zucchini, bell peppers, and red onion) tossed in the same garlic butter. It’s a one-pan wonder!

Serving & Storage Suggestions

Serve your Blackstone Garlic Parmesan Chicken hot off the grill while the cheese is still gooey and the chicken is juicy. It’s amazing piled onto a platter and garnished with extra parsley and lemon wedges.

• Serving ideas: Pair with grilled corn, a crisp green salad, or garlic bread. For a campfire feast, I love serving it family-style with roasted potatoes or even over cooked pasta.
• Beverage pairings: Iced tea, lemonade, or a chilled white wine all work beautifully. For camping, cold beer is always a hit!
• Storage: Leftovers (if there are any!) keep well in an airtight container in the cooler or fridge for up to 3 days. I wrap them in foil for easy reheating over the campfire or on the Blackstone.
• Freezing: You can freeze cooked chicken (without cheese) in zip-top bags for up to 2 months. Thaw overnight before reheating and adding fresh Parmesan.
• Reheating: Warm on the Blackstone or in a skillet over medium heat, adding a splash of water or broth to keep it moist. Top with extra cheese if you like.

Honestly, the flavors get even better after a day or two—kind of like pizza. It’s the perfect leftover to toss into wraps or salads!

Nutritional Information & Benefits

Here’s a rough estimate for one serving (assuming 4 servings total):

• Calories: 350
• Protein: 38g
• Fat: 18g (mainly from olive oil, butter, and cheese)
• Carbs: 3g (basically just from garlic and spices)

Chicken is a fantastic source of lean protein, while olive oil and Parmesan add healthy fats and a dose of calcium. This recipe fits low-carb, keto, and gluten-free diets with no adjustments needed. Just watch for dairy if you’re sensitive.

Personally, I love that this dish is filling but not heavy, so you can enjoy the campfire without feeling weighed down. It’s a solid choice for anyone trying to eat well outdoors!

Conclusion

Blackstone Garlic Parmesan Chicken is the kind of recipe that’ll have your camping buddies asking for seconds—and your secret. It’s simple, savory, and just plain fun to cook outside. Whether you’re grilling in the backyard or on a camping adventure, this meal delivers comfort and flavor without any fuss.

Feel free to tweak the seasoning, add your own veggie twists, or try it with different proteins. That’s the beauty of camp cooking—it’s all about making it your own. I keep coming back to this recipe because it’s easy, reliable, and always a hit (plus, the aroma alone is enough to make your mouth water).

If you give this Blackstone Garlic Parmesan Chicken a try, let me know how it goes! Drop a comment, share your camping stories, or tag your photos—seriously, I love seeing your creations. Happy grilling and happy camping!

Frequently Asked Questions

Can I make Blackstone Garlic Parmesan Chicken ahead of time?

Absolutely! Prep and season the chicken at home, then just cook and toss with garlic butter and Parmesan at camp. Leftovers reheat well, too.

What if I don’t have a Blackstone griddle?

No problem—use a large cast iron skillet over a campfire or stovetop, or bake everything on a sheet pan in the oven. The flavor is still fantastic!

Can I use chicken thighs instead of breasts?

Yes! Thighs are juicier and more forgiving if you’re worried about overcooking. Just follow the same instructions.

Is this recipe gluten-free?

It sure is! Just double-check your spices and cheese if you’re highly sensitive. No breading or flour needed.

How can I make it spicier?

Add extra red pepper flakes, a dash of hot sauce to the garlic butter, or serve with sliced jalapeños. Spice it up to your taste!

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