Quick Answers
Yes, you can absolutely cook chicken on an electric griddle. Electric griddles provide an extra-large, flat and consistent cooking surface that allows you to cook chicken thoroughly and evenly. The main benefits of cooking chicken on a griddle include:
– Even heat distribution for consistent cooking
– Large surface area to cook multiple pieces at once
– Versatility to cook bone-in or boneless chicken pieces
– Ability to closely monitor doneness
– Easy to clean up after cooking
With some simple preparation and cooking tips, an electric griddle can produce moist, delicious and quick chicken dishes for the whole family.
What Temperature To Cook Chicken on a Griddle?
The optimal griddle temperature for cooking chicken is between 350-375°F. This hot yet not extremely high heat allows the exterior to develop a nice browned crust without overcooking the inside.
For bone-in chicken pieces like breasts, thighs or drumsticks, aim for the lower end of this range between 325-350°F. The bones will act as insulators so the meat near them needs more gentle heat.
For boneless, skinless chicken breasts or tenders, you can go for the higher end of 350-375°F to get them cooked through quickly while maintaining juiciness.
Always preheat your electric griddle for 10-15 minutes before cooking any chicken to ensure it has reached the proper temperature.
How to Cook Bone-In Chicken on a Griddle
Cooking bone-in chicken like whole legs, thighs or split breasts on a griddle is simple. Follow these steps:
1. Pat the chicken dry with paper towels and season all over with salt, pepper and any other spices or herbs. Allow to sit at room temperature as the griddle preheats.
2. Preheat your electric griddle to 325-350°F. Use a griddle thermometer or test with a drop of water – it should sizzle gently.
3. Lightly brush or spray the griddle surface with oil. Avoid excess pooling.
4. Carefully lay the chicken pieces skin-side down on the hot griddle. Avoid overcrowding.
5. Let cook untouched for 5-7 minutes until the skin is crisped and browned.
6. Flip and cook for another 8-12 minutes on the second side until the internal temperature reads 165°F.
7. Transfer to a plate and tent loosely with foil. Let rest 5 minutes before serving.
Always monitor thickness, bone size and doneness closely when griddle cooking bone-in chicken. Grill delicious chicken flavored with barbecue, jerk or Mediterranean seasonings.
How to Cook Boneless Chicken on a Griddle
Cooking boneless skinless chicken breasts, tenders or thighs on an electric griddle is fast and easy. Follow these simple steps:
1. Rinse chicken and pat extremely dry with paper towels. Season all over with salt, pepper and any other flavors.
2. Preheat griddle to 350-375°F. Brush very lightly with oil or spray.
3. Place chicken directly onto the hot cooking surface. Avoid overlapping pieces.
4. Cook 3-5 minutes until lightly browned. Flip chicken over.
5. Continue cooking for 3-5 minutes on second side until chicken is lightly browned and feels firm when pressed.
6. Check temperature by cutting into thickest part. Remove immediately once chicken registers 165°F.
7. Let rest 5 minutes before slicing and serving chicken.
Get creative with marinades, rubs or sauces to infuse boneless chicken cooked on the griddle with delicious flavor. Pound breasts thin for quick cooking.
Tips for Cooking Juicy, Tender Chicken on a Griddle
Follow these simple tips and tricks to ensure your griddle-cooked chicken turns out perfectly moist and tender every time:
– Pat chicken very dry before seasoning – moist surface can cause steaming.
– Use skin-on bone-in chicken and moderate heat for the juiciest results.
– Brush griddle with just a light coating of oil – too much can cause steaming.
– Preheat griddle fully before adding any chicken. Proper heat = proper browning.
– Resist urge to move/flip chicken too early – let get nicely browned before flipping once.
– Allow chicken to rest 5-10 minutes after cooking – carrying over cooking will enhance juiciness.
– Check for doneness early and often – griddle cooking goes fast once chicken is flipped.
– Use a meat thermometer for accuracy – insert into thickest part of each piece away from bone.
How to Cook Chicken Breasts on a Griddle
Chicken breasts are one of the most popular griddle options. Follow this simple method for perfect golden brown, juicy grilled breast every time:
1. Start with boneless, skinless breasts patted very dry. Season both sides with salt, pepper and any other spices or herbs.
2. Preheat griddle to 375°F. Lightly grease hot surface.
3. Lay breasts on griddle. Resist urge to move for 3-5 minutes until browned.
4. Carefully flip each breast. Cook second side another 3-5 minutes.
5. Insert thermometer into thickest part and remove once 165°F is reached.
6. Transfer to a plate. Loosely tent with foil and let rest 5 minutes before slicing to serve.
Try pounding chicken breasts to an even thickness for quick, consistent cooking. Great for griddled chicken sandwiches, fajitas, kabobs and more.
How to Cook Chicken Thighs on a Griddle
Chicken thighs offer juicy dark meat and are more forgiving than breasts when griddling. Follow these simple steps:
1. Pat bone-in, skin-on thighs dry. Season all over with favorite herbs or spices.
2. Preheat griddle to 325-350°F. Use lower heat since thighs have more fat/collagen.
3. Lightly grease preheated griddle. Place thighs skin-side down. Cook 5-7 minutes.
4. Flip thighs. Cook second side 8-10 minutes until browned with crispy skin.
5. Test doneness by cutting into meat near bone. Cook until 175°F.
6. Transfer thighs to a platter. Tent with foil and let rest 5 minutes before serving.
Chicken thighs pair excellently with Mediterranean or Asian marinades and sauces. Try deboned thighs for faster griddle cooking.
How to Cook Chicken Legs on a Griddle
Chicken legs like drumsticks and thighs stay ultra moist when cooked on the griddle. Follow these easy steps:
1. Pat chicken legs completely dry with paper towels. Generously season with desired spices, herbs or rub.
2. Preheat your electric griddle to 325-350°F. Lightly grease the hot surface with oil.
3. Place legs skin-side down. Resist urge to move for 6-8 minutes until skin is crisped and browned.
4. Flip legs and cook second side another 8-12 minutes until juices run clear near bone.
5. Check temperature by cutting into meat near bone. Cook to 175°F.
6. Transfer legs to a clean plate. Tent with foil and let rest 5-10 minutes before serving.
Chicken legs are budget-friendly and perfect for griddled barbecue chicken or tossing in Buffalo, jerk or teriyaki sauces. Serve as-is, sliced into a salad or stuffed into sandwiches.
How to Cook Chicken Wings on a Griddle
Crispy, saucy griddled wings make for fantastic appetizers or game day treats. Simply:
1. Separate whole wings at joints into drumettes and flats. Pat extremely dry with paper towels.
2. Season all over with salt, pepper and any other desired spices or herb blend.
3. Preheat griddle to 350-375°F. Lightly grease surface when hot.
4. Place wings skin-side down in a single layer. Cook 8-10 minutes until skin is browned and crispy.
5. Flip wings and cook another 5 minutes on second side.
6. Transfer cooked wings to a bowl. Toss with your favorite sauce. Serve immediately.
Griddled wings pair perfectly with bold flavors like Buffalo, barbecue or garlic Parmesan sauce. Crisp them up nicely before saucing.
How Long to Cook Chicken on an Electric Griddle?
How long you cook chicken on an electric griddle depends primarily on the thickness of the pieces and whether they are boneless or bone-in. Use these cooking time estimates:
– Boneless breasts or tenders: 6-10 minutes total
– Boneless thighs: 8-12 minutes total
– Bone-in breasts: 18-22 minutes total
– Bone-in thighs: 22-28 minutes total
– Drumsticks or legs: 30-40 minutes total
The most accurate way to test doneness is using an instant-read thermometer. Chicken is safely cooked once it reaches an internal temperature of 165°F. Let rest 5 minutes before eating.
Keep in mind that griddle cooking times are shorter than oven cooking since the chicken is getting direct, consistent heat from below and above simultaneously. Monitor thickness and frequently check for doneness.
Tips to Prevent Burning
It’s easy to get caught up while multi-tasking and burn your carefully prepared chicken on the griddle. Avoid this with these simple tips:
– Don’t overload the cooking surface with too many pieces at once
– Use moderate temp of 325-375°F only
– Keep lid open to closely monitor browning
– Set timers for flipping, checking temp and removing
– Frequently rotate and rearrange pieces
– Adjust heat down if browning too quickly
– Brush with oil vs. excessive pouring/pooling
With some attention and practice, you’ll get perfectly caramelized rather than burnt chicken off the griddle every time.
How to Get a Golden Brown Crust
Achieving a beautifully browned and crisp crust on griddled chicken is simple with these keys:
– Pat chicken very dry before seasoning
– Allow griddle to fully preheat before cooking
– Use a light brushing of oil instead of heavy pouring
– Season chicken all over before placing on griddle
– Resist urge to move chicken until ready to flip
– Cook at a steady 350-375°F temperature
– Flip only once during cooking unless very thick pieces
– Let chicken finish cooking through after flipping
– Allow chicken to rest before cutting for crisper crust
Getting that appetizing brown crust on your chicken takes just a little patience and the right technique. Keep heat steady and give it time to caramelize.
Common Griddle Chicken Recipes
An electric griddle offers the versatility to cook chicken in endless ways. Some delicious recipe ideas include:
Balsamic Chicken and Vegetables – Griddle chicken brushed with balsamic vinegar, garlic, olive oil and herbs along with mixed veggies.
BBQ Chicken – Chicken pieces coated in zesty homemade or store-bought barbecue sauce.
Buffalo Chicken – Crispy griddled chicken tossed in spicy buffalo sauce and served over salad.
Chicken Fajitas – Spice-rubbed chicken with sautéed bell peppers and onion. Wrapped in warm tortillas.
Chicken Kabobs – Marinated diced chicken skewered and griddled with vegetables and pineapple.
Chicken Parmesan – Breaded chicken breast topped with tomato sauce and melted mozzarella.
Jerk Chicken – Traditionally spiced Jamaican chicken legs or thighs.
Lemon Garlic Chicken – Boneless chicken breasts seasoned with lemon, garlic and herbs.
Sesame Chicken – Crispy coated chicken pieces drizzled with homemade sweet and tangy sauce.
Teriyaki Chicken – Griddled chicken glazed in flavorful homemade or store-bought teriyaki sauce.
The options for griddling delicious chicken recipes are truly endless. Use your favorite marinades and spice blends to infuse the chicken with lots of flavor.
Can I Cook a Whole Chicken on a Griddle?
Yes, griddling a whole cut up chicken is absolutely possible with the right technique. Follow these tips:
– Use kitchen shears to cut whole chicken into 8-10 pieces including breast, thighs, legs, wings.
– Season chicken all over with salt, pepper and other spices like garlic powder or paprika.
– Preheat electric griddle to 325°F. Lightly grease when hot.
– Arrange chicken pieces skin-side down without overcrowding surface.
– Cook 15 minutes then flip. Cook another 10-15 minutes until browned.
– Check temperature in breasts, thighs and legs. Cook until 165°F breasts, 175°F legs/thighs.
– Let rest 10 minutes before serving for juiciest results.
Be sure to use a large griddle surface to accommodate all the pieces. Watch closely to avoid burning. Griddled whole cut up chicken is budget-friendly and feeds the whole family!
How to Clean an Electric Griddle After Cooking Chicken
Cleaning your electric griddle after cooking chicken keeps it ready for next time. Follow these tips:
– Allow griddle to cool completely before cleaning.
– Wipe away any excess grease or drippings with a paper towel.
– Use a non-abrasive sponge or cloth to wipe the cooking surface clean. Avoid steel wool scouring pads.
– If needed, use a small amount of mild dish soap and hot water. Rinse and dry thoroughly after cleaning.
– For stubborn stuck-on bits, fill griddle with hot water and let soak briefly to loosen debris before cleaning.
– Avoid immersing electric components in water. Simply wipe exterior with a damp cloth.
– Re-grease cooking surface very lightly before storage to prevent rusting.
Regular cleaning keeps your electric griddle performing like new for all kinds of quick and easy chicken recipes!
Conclusion
Cooking moist, flavorful chicken on an electric griddle is easy and convenient. With proper preparation, seasoning and monitoring, you can achieve tender, juicy results tailor-made to your family’s taste. Whether bone-in or boneless, griddle-seared chicken offers fast cleanup and fun flavor options. With the right temperature, technique and recipes, this versatile appliance will deliver tasty golden brown chicken off the griddle anytime.