This loaded grilled chicken on the Blackstone is packed full of flavor… Just like your favorite Alice Springs Chicken, except made on the griddle!
If want to see the face of true disappointment, then tell your kids that you’re having grilled chicken for dinner… at least that’s how it is in our house. Like clockwork, the first words that our kids say when they get in the car after school is “What’s for dinner?“. And when we tell them that we’re having chicken, we usually get an “ugh” or a “not again” or some other phrase of objection.
And I can’t say that I blame them… eating plain grilled chicken three times a week can get pretty monotonous.
But this loaded griddled chicken breast recipe is anything but boring!
With a honey mustard glaze, melted cheese, sautéed mushrooms, and crispy bacon, this Blackstone chicken breast is like a copycat Alice Springs Chicken from Outback Steakhouse. And you can make it faster than you can place your DoorDash order!
Here’s how to make a juicy and flavorful loaded grilled chicken breast on the Blackstone griddle or other flat top grill:
Ingredients for Loaded Grilled Chicken
This easy Blackstone chicken breast recipe calls for a few basic ingredients, many of which you probably already have in your kitchen. Here’s what you need:
- boneless skinless chicken breasts – You can also substitute boneless skinless chicken thighs in this recipe.
- cheese – I recommend grating your own cheeses for best results. The freshly grated cheese will melt better on top of the chicken breasts, and by using block cheeses, you can create your own blend of flavors. I used both Colby jack and pepper jack for a little spice.
- sliced mushrooms
- dijon mustard
- lemon juice
- green onion – This is optional, but a sprinkling of sliced green onion as garnish adds a pop of color. And we always have green onions in our fridge… it’s one of my favorite ingredients for a little extra “bite” and garnish.
How to Make Loaded Griddled Chicken Breast on the Blackstone
My two best tips before we dive into how to make these awesome loaded chicken breasts on the griddle:
- Be sure to have a good instant read internal probe thermometer on hand… You’ve got to know when your griddle chicken breasts reach the correct internal temp, or you risk serving your family dry chicken (and hearing more complaints from your kids!).
- Clean as you go! The honey mustard sauce in this copycat Alice Springs chicken recipe has a higher sugar content, so you’ll want to get it off the griddle quickly.
Here’s a step-by-step guide for how to make loaded “Alice Springs” chicken on the Blackstone:
Prepping the Chicken Breast for the Griddle
Before you cook the chicken breasts on the griddle, you’ll need to do a little prep work to get the meat ready.
In addition to trimming any excess fat and gristle from your chicken, you need to pound out the breasts so that they cook evenly on the griddle. Simply use a meat mallet or a heavy cast iron skillet to pound out the fatter part of the breasts so that they are even in thickness.
If you skip this crucial step, then the thinner area of the chicken breasts will overcook and become dry before the fatter parts are fully cooked.
Your chicken breasts should look something like this:
Making the Honey Mustard Glaze
Next, make the honey mustard sauce to “glaze” the chicken.
Many copycat Alice Springs chicken recipes refer to this as a “marinade”, but I view it more as a sauce. With a higher concentration of fat from the mayo and very little acid, it doesn’t seem like the mixture would really absorb much into the chicken breasts. So I only coated my chicken in the sauce, rather than marinating the breasts in the fridge for hours.
The mayonnaise does, however, help the Maillard reaction when cooking griddle chicken breasts, resulting in a beautiful golden color.
To make the honey mustard sauce, simply add the mayo, honey, dijon mustard, and lemon juice to a bowl and mix well.
*TIP – Here’s a little restaurant kitchen hack for you… When working with certain ingredients like honey that stick to your measuring cup, just add a thin coating of oil or cooking spray to the measuring cup first. The extra lubrication will help the honey pour out of the cup more easily.
When the sauce is done, coat the chicken breasts with the honey mustard, reserving some of the sauce to add to the chicken after it’s cooked.
Prepping the Toppings for the Loaded Griddled Chicken
As with most griddle cooking recipes, it’s important to have all of your ingredients ready and on standby before you begin griddling. You don’t want to be fiddling with your cheese grater or searching the fridge for your green onions while your chicken breasts are overcooking on the flat top grill.
For this loaded griddle chicken recipe, you’ll need to prep these ingredients:
- clean and slice mushrooms
- grate cheeses – I definitely recommend shredding your own cheese for this chicken recipe.
- cook bacon – Crispy chopped bacon is best for topping your chicken breasts.
- slice green onions
Cooking the Loaded Chicken on the Blackstone
Next, it’s time to actually cook the loaded griddled chicken on the flat top grill.
Simply preheat the griddle to about 350-375 degrees F. Then, place the honey mustard-coated breasts on the griddle surface like this:
While the chicken is cooking, sauté the mushrooms in a fresh spot on the griddle until tender and done to your liking. That way, they’ll be ready to add to the chicken breasts later.
Allow the chicken to cook on the first side until a nice golden brown color develops. It’s difficult to give you an exact time on this, because different griddles have different BTU’s and heating capabilities. But for my griddle, the chicken took about 7 minutes on the first side.
Then, flip to the second side and continue to cook. Your griddle chicken breasts should look something like this:
Continue to cook the chicken until the internal temperature reaches about 160 degrees F. For even cooking, you can flip the chicken to the first side again if needed.
This is where a good internal probe thermometer comes in handy.
Remember, your chicken is NOT DONE until it reaches an internal temp of 165 degrees F, but I recommend adding the loaded griddled chicken toppings before the breasts are fully cooked.
*You can see my favorite instant read thermometer and my other must-have griddle accessories here.
Right before the chicken is done, add some more of the honey mustard sauce, top with shredded cheese and sautéed mushrooms, and sprinkle on the chopped bacon and green onions.
Your griddle chicken breasts should look something like this:
Notice how I placed my loaded grilled chicken on a wire rack so that the breasts were elevated. If you’re worried about overcooking your chicken while the cheese melts, then you can transfer the chicken breasts to a wire rack to get them off the hot griddle surface. If needed, you can also use a melting dome and a squirt of water to create steam and help to melt the cheeses faster.
When I cooked this griddle chicken recipe on my YouTube channel, I actually had to move the breasts back to the griddle surface to finish cooking. The most important thing is to make sure that the internal temp of each individual chicken breast reaches 165 degrees F before you remove it from the griddle.
What Griddle Temp for Chicken Breasts?
I get asked so many times on my YouTube channel – “What temperature are you cooking at?”. But if you know anything about griddle temperatures, then you know that’s a difficult question to answer.
Each griddle brand has different heating capabilities, BTU’s, and hot and cool zones. I can turn my Blackstone griddle to medium to cook chicken breasts, but if you have a Halo Elite griddle, then you may only need to turn your knobs to low.
Also, if your griddle temperature is reading about 400 degrees F before you add your chicken, then it may drop substantially (even as low as 275 degrees) when you add the cold protein. It may take your griddle 20 minutes or so to recover from that temperature loss and get back up to 400 degrees.
But in general, a good griddle temp for cooking boneless skinless chicken breasts is around 350-375 degrees F.
Tips for Cleaning Your Griddle After Making Loaded Chicken
This copycat Alice Springs chicken has a higher sugar content because of the honey mustard sauce, and if you’ve ever made sugary dishes on the griddle like hibachi chicken teriyaki, then you know that clean up can be a bear.
My best tip would be to clean as you go. What do I mean by that?
You don’t have to wait until your chicken is completely done cooking before you clean the griddle. Instead, move the chicken breasts as they’re cooking to a clean area on the griddle, scrape off the sugars and debris from the area where the chicken was previously, and then move the breasts back.
This is a concept that I preach on my YouTube channel. Cleaning the griddle as you’re cooking, often times only by scraping the stuck-on food into the grease trap, helps to make the cleanup process easier. That’s because all of those excess sugars aren’t just sitting on your hot griddle top, burning onto the surface.
If needed, you can even move your chicken and add a squirt of water to the hot griddle surface during the cook. Adding the water creates steam, which helps to loosen the stuck on sugars. Then, just scrape the excess food debris into the grease trap.
Loaded Griddled Chicken Recipe
If you love the Alice Springs chicken from Outback Steakhouse, then you’ll love this loaded grilled chicken recipe! Not to mention, it’s kid-friendly and easy to make! Feel free to print out the recipe card down below and add this to your list of must-make Blackstone griddle recipes!
Loaded Griddle Chicken Breasts (Copycat Alice Springs Chicken)
- 4 boneless skinless chicken breasts
- ½ cup Dijon mustard
- ½ cup honey
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon avocado oil *Or your favorite cooking oil
- 8 oz sliced mushrooms
- 4 slices cooked bacon chopped
- 1 cup Colby Jack cheese freshly grated
- 1 cup pepper jack cheese freshly grated
- salt and pepper
- sliced green onions for garnish
- In a large bowl, whisk together honey, dijon mustard, mayonnaise, lemon juice, a pinch of salt, and a pinch of pepper. Remove about ½ cup of the honey mustard sauce from the bowl and reserve for later.
- Pound out any fatter areas of the chicken, so that the breasts are uniform in thickness and cook evenly on the griddle. Then, add the chicken breasts to the large bowl with the honey mustard sauce. Toss the breasts to coat them evenly with the sauce.
- Heat griddle to about 350-375 degrees F.
- Place chicken breasts on the hot griddle and allow to cook on the first side untouched for about 6-8 minutes, or until a nice golden brown color develops. Flip chicken to the second side and continue to cook an additional 5-6 minutes, or until the internal temp of each breast reaches about 160 degrees F.
- While chicken is cooking, add about 1 tablespoon of cooking oil to a fresh area on the griddle. Saute the sliced mushrooms until tender and browned. Season with salt and pepper.
- Divide the sautéed mushrooms between the four chicken breasts. Spoon on some of the reserved honey mustard sauce from step 1. Top each breast with an equal amount of shredded cheeses, chopped bacon, and sliced green onion. Spoon additional honey mustard sauce on top.
- Continue to cook the loaded chicken breasts on the griddle until the cheeses are fully melted and the internal temp of each breast reaches 165 degrees F. *If needed you can use a melting dome to melt the cheese and/or elevate the chicken on a wire rack on the griddle surface.
- As each individual piece of chicken reaches 165 degrees F, remove from the griddle. Serve warm with reserved sauce for dipping.
- Because of the higher sugar content in the honey mustard sauce, it’s important to clean the griddle as you go. Move the chicken breasts as they’re cooking to a clean area on the griddle, scrape off the sugars and debris from the area where the chicken was previously, and then move the breasts back. If needed, you can also add a squirt of water to the griddle surface to create steam and to help release the stuck on sugars.
- Feel free to experiment with different cheeses in this recipe. You can substitute cheddar for the pepper jack, or use all Colby Jack.