When it comes to griddle recipes, I’ve found that the real difference-maker is how you handle the potatoes. Getting them perfectly crisp on the outside and tender inside isn’t about guesswork—it’s about technique. The key is cutting the potatoes into even, small cubes and giving them plenty of space on the griddle. If you crowd them, they’ll steam instead of crisp. I always make sure to toss them in just enough oil to coat, then spread them out in a single layer. Stirring and flipping every few minutes helps them brown evenly and prevents sticking. Once you’ve mastered this, you’ll find that the potatoes become the star of the dish, holding their own next to the BBQ chicken.
This Griddle BBQ Chicken and Potatoes recipe is a go-to for nights when I want something hearty but don’t want to fuss with the oven. It’s straightforward, uses ingredients you probably have on hand, and comes together quickly. The griddle does most of the work, and you get that satisfying combination of crispy potatoes, juicy chicken, and gooey cheese in every bite. If you’re new to using a griddle or just want to get more confident with it, this recipe is a great place to start. The steps are simple, but the results feel like you’ve put in a lot more effort than you actually have.
One thing I like about this recipe is how flexible it is. You can adjust the seasoning, swap in different cheeses, or even add extra veggies if you want. But the core method—getting those potatoes just right and finishing everything with a quick cheese melt under a dome—makes it feel a bit special. If you’re looking for a meal that’s both practical and crowd-pleasing, this Griddle BBQ Chicken and Potatoes is worth adding to your rotation. Focus on the potato technique, and you’ll have a dish that’s as reliable as it is delicious.
Cozy Up with Homemade Griddle BBQ Chicken and Potatoes
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Time-Tested Ingredients, with a Twist
- 5 small to medium-sized potatoes
- Olive oil, for tossing and griddling
- Salt and black pepper, to taste
- Garlic powder
- Paprika
- 1 pound chicken breasts, cut into bite-sized cubes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon minced garlic
- ½ cup Honey BBQ sauce (such as Buffalo Wild Wings brand)
- 1 cup shredded mozzarella cheese
- 2 green onions, finely chopped
Technique-Focused Instructions
- Peel and rinse the potatoes. Cut them into small, even cubes—aim for about ½-inch pieces for even cooking. Place them in a large bowl and toss with enough olive oil to coat, then season with salt, black pepper, garlic powder, and paprika. Mix well so every piece is coated.
- Preheat your griddle to medium-high heat. Once hot, add the potatoes in a single layer. Drizzle a little more olive oil if the surface looks dry. Stir and flip the potatoes every 2–3 minutes. Don’t crowd the pan—this helps them crisp instead of steam. Cook for about 20 minutes, or until the potatoes are golden and fork-tender.
- While the potatoes cook, season the chicken cubes in a separate bowl with salt, pepper, smoked paprika, garlic powder, and onion powder. Toss until all pieces are evenly coated.
- Move the potatoes to one side of the griddle. Lower the heat to medium on the other side and add the chicken with a bit of olive oil if needed. Cook, stirring occasionally, until the chicken is no longer pink in the center—about 6–8 minutes depending on cube size. Don’t overcook; remove from heat as soon as the chicken is just done.
- Add the minced garlic to the cooked chicken and stir for about 30 seconds until fragrant. Pour in the Honey BBQ sauce, stirring to coat the chicken evenly. Turn off the heat on the chicken side to avoid burning the sauce.
- Layer the BBQ chicken over the cooked potatoes. Sprinkle shredded mozzarella cheese evenly on top. Cover with a griddle dome or a large metal bowl to trap the heat and melt the cheese. This should take 2–3 minutes—remove the cover as soon as the cheese is fully melted and gooey.
- Finish by scattering chopped green onions over the top. Serve hot, straight from the griddle or transfer to a platter for the table.
The ‘Why’ Behind the Ingredients
Each ingredient in this recipe is chosen for a reason. Small to medium potatoes cook more evenly and crisp up better than larger ones. Olive oil not only prevents sticking but also helps the potatoes and chicken brown nicely. Smoked paprika and garlic powder add depth to both the potatoes and chicken, while the Honey BBQ sauce brings sweetness and tang that balances the savory elements. Mozzarella cheese melts smoothly, giving a creamy finish without overpowering the other flavors. The green onions add a fresh bite at the end, cutting through the richness.
Presentation Techniques to Show Off Your Skill
For a polished look, use a wide spatula to layer the BBQ chicken neatly over the potatoes, then sprinkle the cheese evenly so it melts into a uniform blanket. Covering with a dome ensures the cheese melts quickly and evenly—don’t skip this step if you want that classic gooey finish. Scatter the green onions just before serving for a pop of color and freshness. Serve directly from the griddle for a rustic, crowd-pleasing effect, or transfer to a warmed platter for a more refined presentation.
Storage That Maintains Perfect Texture and Quality
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet or griddle over medium heat to restore the crispness of the potatoes—avoid microwaving if possible, as it can make the potatoes soggy. If you must use a microwave, reheat in short bursts and stir between each to distribute the heat. Add a sprinkle of fresh green onion after reheating to revive the flavors.
Pro-Tips That Make a Real Difference
Cut potatoes evenly for uniform cooking. Preheat the griddle fully before adding potatoes to prevent sticking and promote browning. Don’t add the BBQ sauce until the chicken is fully cooked—this prevents burning and keeps the sauce glossy. If you don’t have a griddle dome, use a large metal mixing bowl to cover the cheese. Let the cheese melt just until gooey—overheating can make it rubbery.
Applying This Core Method to Other Dishes
The technique of crisping potatoes on a griddle and finishing with a cheese melt can be adapted to many dishes. Try swapping the chicken for sausage, or use a different sauce like buffalo or teriyaki. You can also add vegetables like bell peppers or mushrooms to the potato mix. The core method—even cutting, proper spacing, and finishing with a dome melt—works with a variety of proteins and flavor profiles, making it a versatile approach for weeknight dinners.
FAQ: All You Need to Know
How do I prevent the potatoes from sticking to the griddle?
Make sure your griddle is fully preheated before adding the potatoes, and use enough olive oil to coat both the potatoes and the cooking surface. Stir and flip the potatoes every few minutes to prevent sticking and promote even browning. If you notice any sticking, add a bit more oil and reduce the heat slightly. Don’t overcrowd the griddle, as this can cause steaming and sticking.
Can I use pre-cooked or leftover potatoes for this recipe?
Yes, you can use pre-cooked or leftover potatoes, but keep in mind they may not get as crispy as raw potatoes. If using cooked potatoes, reduce the cooking time on the griddle and focus on reheating and browning them. Be gentle when flipping to avoid breaking them apart. Adjust seasoning as needed since cooked potatoes may already have some salt.
What’s the best way to cut the chicken for even cooking?
Cut the chicken breasts into uniform, bite-sized cubes—about 1-inch pieces work well. This ensures the chicken cooks evenly and stays juicy. If the pieces are too large, they may take longer to cook and could dry out. If they’re too small, they might overcook quickly. Consistency in size is key for even results.
Is it possible to make this recipe without a griddle?
Absolutely. You can use a large nonstick skillet or a cast-iron pan if you don’t have a griddle. The technique remains the same: cook the potatoes in a single layer, stir frequently, and keep the heat moderate. Use a lid or a large bowl to melt the cheese at the end. Just be mindful of pan size—work in batches if needed to avoid overcrowding.
How do I know when the chicken is cooked through?
The chicken is done when it’s no longer pink in the center and the juices run clear. For extra assurance, use a meat thermometer—the internal temperature should reach 165°F (74°C). Avoid overcooking, as this can make the chicken dry. Add the BBQ sauce only after the chicken is fully cooked to keep the sauce from burning.
Can I prepare any components ahead of time?
You can peel and cube the potatoes up to a day in advance—store them in water in the fridge to prevent browning. The chicken can be cut and seasoned ahead of time as well. Don’t toss the potatoes with oil and spices until you’re ready to cook, as this can make them soggy. Shred the cheese and chop green onions ahead to streamline the process.
Griddle BBQ Chicken and Potatoes
Equipment
- griddle
Ingredients
For the Potatoes:
- 5 small to medium-sized potatoes
- olive oil for tossing
- salt to taste
- black pepper to taste
- garlic powder
- paprika
For the Chicken:
- 1 pound chicken breasts cut into bite-sized cubes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon minced garlic
- ½ cup Buffalo Wild Wings Honey BBQ sauce
Topping:
- 1 cup shredded mozzarella cheese
- 2 green onions finely chopped
Instructions
- Begin by peeling and washing the potatoes, then cut them into small cubes. Toss the cubes in a large bowl with a generous amount of olive oil, along with salt, pepper, garlic powder, and paprika. The goal is to coat them evenly.
For Potatoes:
- Preheat the griddle to medium-high heat and spread the potatoes in a single layer. If necessary, add a little more olive oil. Stir and flip the potatoes regularly for an even cook and to achieve a beautiful golden crisp, which takes about 20 minutes.
For Chicken:
- While the potatoes are cooking, season the chicken cubes with salt, pepper, smoked paprika, garlic powder, and onion powder in a bowl. Toss well to ensure each piece is coated.
- Reduce the heat to medium on the other side of the griddle, then add the chicken along with a drizzle of olive oil if needed. Cook until the chicken is cooked through and no longer pink. Once done, add the minced garlic and pour in half a cup of the honey BBQ sauce, then stir everything together and turn off the heat.
- Serve the BBQ chicken on top of the cooked potatoes, then sprinkle the shredded mozzarella over everything. Cover with a griddle dome for a few minutes to melt the cheese.
- After the cheese has melted to perfection, garnish with chopped green onions. Serve hot and savor this delicious meal!
