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Blackstone Greek Chicken with Peppers prepared on a grill

Blackstone Greek Chicken and Peppers

A family favorite that is quick, bright, and forgiving, featuring marinated chicken cooked alongside colorful peppers and onions on a Blackstone griddle.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts Pound slightly even if they vary in thickness.
  • 2 pieces bell peppers, any color, sliced Use mixed colors for a bright plate.
  • 1 piece onion, sliced Sweet or yellow onions work best.
  • 3 tablespoons olive oil Use extra virgin for flavor.
  • 2 tablespoons lemon juice Fresh lemon makes a noticeable difference.
  • 2 teaspoons dried oregano Crush in your hand for a more fragrant finish.
  • to taste Salt and pepper Season generously.
  • Feta cheese for topping (optional) Crumble on at the end.
  • Fresh parsley for garnish (optional) Chop finely and add right before serving.

Method
 

Preparation
  1. Preheat the Blackstone griddle to medium-high heat.
  2. In a bowl, mix olive oil, lemon juice, oregano, salt, and pepper.
  3. Add chicken breasts to the bowl and marinate for at least 30 minutes.
Cooking
  1. Once marinated, place chicken on the griddle and cook for about 5-7 minutes per side, or until cooked through.
  2. Add sliced bell peppers and onions to the griddle alongside the chicken, cooking until they are tender and slightly charred.
Serving
  1. Serve the chicken topped with the cooked peppers, onions, feta cheese, and parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on a skillet or griddle with a splash of olive oil.